之前都分享口感绵密柔软的蒸蛋糕，这次就来做一个比较不一样的。最近榴莲的季节刚开始，今天我们就用马来西亚的水果之王来做一粒榴莲海绵蛋糕。这次的榴莲海绵蛋糕回弹力很好，口感也一样松软。香气更是让人无法抵挡，出炉后整屋子都是满满的榴莲香气。只是它的组织没那么细腻，而烤的蛋糕也比较偏干。青菜萝卜各有所爱，这样的蛋糕比较受西方人喜爱，而东方人比较喜欢像古早味蛋糕那样湿润绵密又细腻的。
😳不喜欢我的声音的话，这里有没说话的ASMR版本哦：
[ Ссылка ]
✅你可能也会喜欢尖不辣蛋糕（Cempedak Cake）：
[ Ссылка ]
🖨️ 打印这食谱或调整食谱的份量 :
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🔪 准备时间 ：30分钟
🍲 烹饪时间 ：1个小时
🍽️ 份量 ：4粒鸡蛋
🛠️ 用具 ：7寸圆形活底模具
🌱食材
- 4粒 鸡蛋（连壳大约65克）
- 120克 低筋面粉
- 50克 榴莲果肉
- 30克 玉米油/黄油
- 少许盐
- 90克 细砂糖
- 0.5茶匙 柠檬汁/白醋
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#我的爱心食谱 #榴莲 #海绵蛋糕 #蛋糕 #甜品 #夏日甜品
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We have shared steamed cakes with a soft texture before, but this time I will make a different one. The durian season has just started recently. Today we will use Malaysia’s King of Fruits to make a Durian Sponge Cake. This durian sponge cake has good elasticity and the taste is also soft. The aroma is even more irresistible, and the whole house is full of durian aroma after the cake is coming out from the oven. It's just that the texture is not so delicate, and the cake is also dry a little bit compared with steamed cake. This kind of cake is more popular among Westerners, while Asians prefer moist, dense and delicate taste like the castella cake.
😳If you don’t like my voice, here is a no talking ASMR version :
[ Ссылка ]
✅You might also like the Cempedak Cake:
[ Ссылка ]
🖨️ Print This Recipe or Adjust Serving Size :
[ Ссылка ]
🔪 Preparation time: 30 minutes
🍲 Cooking time: 1 hour
🍽️ Serving size: 4 eggs
🛠️ Tools: 7-inch round movable mold
🌱 INGREDIENTS
- 4 Eggs (about 65g each with shell)
- 120g Cake Flour
- 50g Durian Flesh
- 30g Corn Oil / Butter
- A Pinch of Salt
- 90g Caster Sugar
- 0.5 tsp Lemon Juice / White Vinegar
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#MyLovelyRecipes #Durian #SpongeCake #Cake #Dessert #SummerDessert
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🎼 Music by @OrangeHead
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