我最愛吃芝士夾心的小蛋糕!
❥材料INGREDIENTS :
無糖優格/酸忌廉90克
抹茶粉6克
赤藻糖醇50克
1蛋
豆渣粉/椰子粉30克
泡打粉5g
夾心:
忌廉芝士(室溫)60克
前提準備功夫:
1.烤箱預熱160度
2.夾心部分將忌廉芝士放至室溫(軟化)
做法和步驟:
1.無糖優格/酸忌廉先和抹茶粉攪拌均勻至無顆粒狀態
2.加入代糖,我用的是赤藻糖醇(0.7倍甜度)
3.繼續加入蛋攪拌均勻
4.再加入[豆渣粉/椰子粉](其中一樣即可) 和泡打粉
5.夾心部分:忌廉芝士軟化好,攪拌至順滑(軟化好的忌廉芝士很容易變得順滑)
再放入裱花袋裡
6.放油紙在蛋糕模上(方便脫模)
7.先加入蛋糕糊,然後震至平整
8.再擠入夾心部分(忌廉芝士)
9.表面加點杏仁片裝飾
10.送進烤箱:160度25分鐘
11.放涼後即可食用
***冷熱可吃(常溫口感較鬆軟,放進冰箱後會變硬)
***我用了6連蛋糕模(長26.5cm,寬18.5cm,容量約260克)
Unsweetened Yogurt /Sour Cream 90g
Matcha powder 6g
Erythritol 50g
1 egg
Okara powder/coconut flour 30g
Baking powder 5g
Filling:
Cream cheese (room temperature) 60g
(***machine translation***)
Practice and steps:
1. Mix the sugar-free yogurt/sour cream and matcha powder evenly until there are no particles
2. Add sugar substitute, I use erythritol (0.7 times sweetness)
3. Continue to add eggs and mix well
4. Add in [Okara powder/coconut flour] (one of them is fine) and baking powder
5. Filling part: soften the cream cheese and stir until smooth (softened cream cheese can easily become smooth)
Put it in a piping bag
6. Put greased paper on the cake mold (easy to demould)
7. Add the cake batter first, then shake until smooth
8. Then squeeze into the sandwich part (cream cheese)
9. Garnish with almond slices on the surface
10. Into the oven: 160 degrees for 25 minutes
11. Serve after cooling
***Eat hot or cold
(The taste is softer at room temperature, and it will harden after being put in the refrigerator)
***I used 6 cake tins (length 26.5cm, width 18.5cm, capacity about 260g)
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我現在使用的生酮材料都是到iHerb購買哦
The keto Ingredients I use now are all purchased from iHerb
使用我的折扣碼:💗AFW9872💗 不限金額可獲5%優惠
Use my discount code: 💗AFW9872💗 5% discount for unlimited amount
或點擊下面鏈結 Or click on the link below
www.iherb.com/...
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MORE VIDEOS:
簡單快手【生酮食譜】
• 簡單快手【生酮食譜】
小岱的生酮蛋糕（Keto cake🍰）
• 小岱的生酮蛋糕（Keto cake🍰）
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My Instagram:
/ toisbaking
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合作聯繫:
ngtoian@gmail.com
15 сен 2024
