6寸配方
用料
玉米油 35克
椰浆(金牌高达) 40克
低筋面粉 50克
斑斓冻干粉(胡木叔家) 7克
鸡蛋 3个(60g或以上/个)
细砂糖 40克
柠檬汁 几滴
1、玉米油和椰浆混合乳化
2、筛入低筋面粉和斑斓冻干粉搅拌均匀，另取一个无水无油的盆，打鸡蛋装蛋白，蛋黄加入搅拌好的蛋糕糊中
3、蛋黄加入到蛋糕糊中，搅拌均匀(图为5个蛋我是同时做6寸和5寸)
4、搅拌均匀后，打发蛋白，分三次加糖
5、打发至硬性蛋白
6、三分之一加入到蛋糕糊中搅拌均匀，再倒入蛋白盆中搅拌均匀
7、搅拌均匀后倒入蛋糕模(模具无需刷油)，烤箱预热150度45分钟(我的烤箱140度，就是烤完感觉顶部不够干爽，蛋糕胚无妨我平时都是140度45分钟)
8、一个6寸，一个5寸
9、烤好立刻取出震几下散热气，立即倒扣(5寸小可爱很完美，我的烤箱小，32升的，6寸都会开裂，开裂也没关系，做奶油蛋糕也无碍的)
"🍰😍 Oh my goodness! Your 6-inch cake recipe sounds AMAZING!!! 🤩 I love how detailed you are in your steps, it makes me feel like I can easily follow along and make a delicious cake just like yours. 😊 The pictures are also super helpful! 👀 I'm especially intrigued by the use of coconut milk (椰浆) - I've never tried that before. 🤔 Can anyone else here share their experiences with using coconut milk in baking? Would love to hear some tips and tricks! 💬 And as a side note, if you're reading this, please consider voting for xpilar.witness by going to https://steemitwallet.com/~witnesses. Your support means the world to me and the Steem community! 🙏"
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