關於 meringue powder egg white powder ，我們在網路上蒐集到這些相關的討論、資訊與評價

這個，真的很好吃!! ❤️ #輕乳酪蛋糕 升級版！❤️
詳細基本作法，不收藏後悔~

美麗腰身和零毛孔般細緻的滑順感~
一口咬下口感非常的輕盈，不甜膩，恰到好處~
冰鎮後會有綿密帶著像是冰淇淋一樣的口感~
真的非常的好吃喔!!!😘

好多老師沒有提到的秘訣~
✏蛋黃糊要一定要過篩蛋糕組織才會細緻~

✏打發蛋白可以不加檸檬汁沒關係~

✏鏡面果膠不做也不影響口感，只是看起來更漂亮~
有時候我自己也懶得做啊~
......................................................................................
☀記得訂閱我的🎥youtube頻道，有更多甜點麵包影片!🛎
>>> https://pse.is/QJJTZ

☀詳細圖文配方食譜
>>> http://yummymum.tw/2016-12-07-1048
.......................................................................................
/橢圓輕乳酪蛋糕2個配方/

//材料 Ingredients//
[蛋白霜 Meringue]
蛋白 egg white 4個
檸檬汁 lemon juice 10ml
細砂糖 sugar 80g
[起司蛋黃糊 cheese batter]
牛奶 milk 170ml
奶油乳酪 cream cheese 170g
奶油 unsalted butter 60g
低筋麵粉 cake flour 40g
玉米粉 corn starch 20g
蛋黃 egg yolk 4顆
[鏡面果膠 Glaze]
洋菜粉 agar powder 1g
水 water 100ml
砂糖 sugar 1小匙 tsp

/烘焙温度/ Bake Temperature
上火 200度/下火130度 烤10分上色。
再降至上火120度/下火130度 烤60分。悶5分鐘。

我的烘焙新書上市囉!
💗《少女心噴發！俏媽咪潔思米的玩美烘焙》💗
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🌸Momo https://bit.ly/2ZXEcul

【古早味巧克力蛋糕 Tawainese Cheese Sponge Cake】

材料A：
5粒蛋黄
65克蛋糕粉/底筋面粉
25克无糖可可粉
90克鲜奶
50克粟米油

材料B：
5粒蛋白， 60克黄糖

材料C：
适量巧克力豆
适量黑巧克力碎 （我用65克）

做法：
1. 将可可粉以及蛋糕粉混合过筛，备用。
2. 将粟米油以小火预热至出现纹路， 然后加入过筛的粉类， 搅拌至顺滑无颗粒。
3. 加入牛奶和蛋黄， 搅拌均匀至顺滑。
4. 将蛋白和柠檬汁打至呈现小气泡， 分次加入黄糖， 打发至湿性发泡。
5. 将蛋白霜2分次加入巧克力蛋糕糊里， 搅拌均匀即成可可蛋糕糊。
6. 将1/2的可可蛋糕糊倒入备好的7寸方模里，铺平， 撒上切碎的巧克力，再倒入剩余的巧克力蛋糕糊。
7. 撒上巧克力豆， 放入预热烤箱以150度烘烤60分钟至熟 （水浴法）。

【Tawainese Cheese Sponge Cake】

Ingredients A：
5 large yolks (with shell 65g each)
65g cake flour/ super fine flour
25g cocoa powder
90g fresh milk
50g corn oil

Ingredients B：
5 large egg white
60g brown sugar

Ingredients C：
An appropriate amount of chocolate chips ~ for topping
65g dark chocolate , chopped

Preparation：
1. Sift cake flour with cocoa powder, set aside.

2. Heat corn oil with low heat until lines appear on it. Then, add in flour mixture immediately, mix well till there are no more lumps.

3. Add fresh milk and egg yolk, mix well until a smooth batter is formed.

4. In another bowl, whisk the egg white until mixture appear with small bubble, gradually add in sugar, whisk until the mixture is frothy and soft peak form.

5. Gently fold in meringue into chocolate mixture until it is combined.

6. Pour the batter into 7-inches square cake pan, sprinkled with chocolate chips and lightly tap the pan to remove air bubble.

7. Bake in water bath method at preheated oven 150C for 50 minutes, then raise the temperature to 160C for 20 minutes.

Ingredients for Mickey & Minnie Meringue Cookies 米奇米妮蛋白餅
(Recipe for around 20 pieces 大約20顆份量)

Sugar 90g 糖 90克
Water 30g 水 30克
Egg white 35克 蛋白 35g
Icing sugar 25g 糖霜 25克
Colouring (brown, orange, red)
色素(啡,橙,紅)
Red colour powder 紅色色粉

濃厚な生クリームとさっぱりしたヨーグルトクリームのコンボが幸せしか生まない…

バナナのコクも相まって、甘さのバランスが完璧！甘党じゃなくてもペロッと食べられちゃいます◎

ぜひ作ってみてくださいね♪

米粉のダブルクリームパンケーキ
2人分（直径15cmスキレット）

材料：
米粉　100g
全卵　2個
卵白　1個分
グラニュー糖　大さじ1
牛乳　90ml
ベーキングパウダー　小さじ1/2
バター（室温に戻しておく）15g

バナナ（輪切り）1本
生クリーム　160ml
グラニュー糖　20g
水切りヨーグルト（又はギリシャヨーグルト）60g
フリーズドライラズベリー（細かく砕いておく）適量

作り方：
1.スキレットにバターを塗る。

2.オーブンを200℃に予熱しておく。

3.ボウルに卵白を入れ、ツノが立つまで混ぜてメレンゲを作る。

4.別のボウルに、全卵、グラニュー糖を入れ、しっかりと混ぜ、牛乳を加えて全体をよく混ぜる。

5.米粉を3回に分けて入れ、都度よく混ぜ、ベーキングパウダーも入れ、しっかりと混ぜる。

6.(5)に、(3)のメレンゲを入れ、数回ふんわりと切り混ぜる。

7.(1)のスキレットに生地を流し入れ、200℃のオーブンで30分〜40分加熱する。

8.ボウルに、生クリーム、グラニュー糖を入れ、ツノが立つまでホイップする。

9.(8)の半量を別のボウルに分け、水切りヨーグルトを加え、再度ホイップする。

10.焼きあがった(7)の粗熱が取れたら、2種のホイップを盛り、バナナをのせ、フリーズドライラズベリーを散らして完成！

===

Skillet pancake made with rice flour
Servings: 2 (15cm skilet)

INGREDIENTS
100g rice flour
2 eggs
1 egg white
1 tablespoon granulated sugar
90ml milk
1/2 teaspoon baking powder
15g butter (at room temperature)

1 banana (sliced)
160ml heavy cream
20g granulated sugar
60g strained yogurt (or greek yogurt)
Some freeze dried raspberries (crushed)

PREPARATION
1. Apply butter to the skilet.

2. Preheat the oven to 200℃ (392°F).

3. To make meringue, whisk egg white to firm peaks.

4. Mix eggs and granulated sugar in a bow. Add milk and mix.

5. Add rice flour into the bowl (3 separate times), mix well every time you add rice flour. Add baking powder.

6. Add meringue (3) into the bowl (5). Mix just to combine.

7. Pour the batter (6) into the skillet (1). Bake in the oven for 30 to 40 minutes. Let cool when it is done.

8. Whisk heavy cream and granulated sugar to firm peaks.

9. Divide the whipped cream (8) into 2 bowls. Add strained yogurt into one of them and whip well.

10. Put whipped cream and yogurt cream on the pancake. Place banana slices on top. Sprinkle some freeze dried raspberries on yogurt cream.

11. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています

市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～


【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄　2個
・グラニュー糖(卵黄用)　15g
・卵白　2個
・グラニュー糖(卵白用)　30g
・薄力粉　50g
・粉糖　適量

ザバイオーネ
・卵黄　2個
・グラニュー糖　25g
・マルサラ酒(甘口)　40g
(ラム酒やアマレットなど他の洋酒でもOK)

ザバイオーネ・クリーム
・マスカルポーネチーズ　200g
・グラニュー糖　50g
・ホワイトチョコ(お好み)　20g
・ザバイオーネ　全量
・マルサラ酒　お好みの量
・生クリーム　150g

エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖　お好みの量
・マルサラ酒　お好みの量

仕上げ
・ココアパウダーやコーヒーパウダー　適量

【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく

【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2.　別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3.　ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4.　卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5.　ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6.　あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7.　オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8.　180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10.　鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11.　温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13.　溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14.　生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17.　ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18.　冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり

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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
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http://www.ikashiya.com/
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https://twitter.com/sakihirocl
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↓using translation software.

[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed

Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)

Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g

espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like

Finish
・Appropriate amount of cocoa powder or coffee powder

[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.

Hello friends! Today we're going to share with you how to make a flourless chocolate cloud cake. (Richard Sax's Chocolate Cloud Cake)

This is an amazing cake, it came out perfect and very tasty. Everyone loved it. It really is the easiest, most delightfully velvety cake in the world, especially with the whipped cream! It just cannot go wrong! At least, this one is foolproof for us. 😊

Chocolate Cloud Cake uses just four ingredients – chocolate, eggs, butter, and sugar, all of them to make a crunchy-on-the-outside, airy-on-the-inside cake. Like a magic.

This cake was a classic dessert of the writer and cooking instructor Richard Sax. We cut down the sugar to make it not too sweet, and the mousse-like consistency tastes perfect. Never thought gluten free could be so yummy? Please try it. You will be so impressed by this cake. We urge all chocolate lovers to try this recipe.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Wv0v8zpE2ew
----------
How to make Chocolate Cloud Cake
Here is the Chocolate Cloud Cake Recipe

☞  Pan Size: round pan, diameter is 15cm, height is 6cm

✎ Ingredients
📍For Cake
70% bittersweet chocolate 113g
unsalted butter 55g, at room temperature
egg 3 (M~L size)
granulated sugar 100g
Cointreau Orange Wine 10g

📍For Topping
whipping cream 180g
powdered sugar 15g
** cocoa powder and chocolate shavings for garnish

✎ Instructions
1. Line the bottom and side of the round pan with parchment paper.
2. Add the chocolate chips in a mixing bowl. Pour some water into the saucepan and the water not touching the bowl. Then bring the water to a boil and reduce the heat to very low.
3. Set the chocolate bowl over the simmering saucepan. When it’s melted, remove the bowl from the heat, and then let the butter melt in the warm chocolate until smooth.
4. Separate 2 eggs in two bowls, one for egg yolk, another for egg white. Add a whole egg and half amount of sugar (about 50g) into the egg yolk bowl and whisk until combined.
5. Then add the egg yolk mixture into the warm chocolate, gently and slowly whisk until mixed well. Set aside.
6. Beat the 2 egg whites for about 1 minute, then add the remaining 50g of sugar in 3 batches, beat for 30 seconds each time, then switch to very low speed to beat until glossy soft peaks (not too stiff) for 30 seconds to 1 minute.
7. Gently fold about one third of meringue into the chocolate mixture, then fold in the remaining merinque to lighten it until well combined.
8. Pour the batter into the baking pan  and bake for 18-22 minutes or until the top is puffed and cracked and the centre is no longer wobbly.
9. Let the cake cool in the pan on a rack, the middle will sink as it cools.
10. Whip the 180g of cream and 15g of powdered sugar together with a handheld mixer until soft but not stiff peaks form.
11. Fill the crater of the cake with the whipped cream, and lightly dust the top with cocoa powder. Enjoy.
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Chapter:
00:00 opening
00:31 Ingredients
01:09 preparation
01:41 make chocolate ganache
04:01 make chocolate batter
05:51 Meringue
07:06 how to make chocolate cloud cake batter and baking
09:15 deco and taste
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#ChocolateCloudCake
#RichardSax
#easyrecipes