關於 less sugar white cake ，我們在網路上蒐集到這些相關的討論、資訊與評價

今日教大家煮
📌芋頭糕
📌金菇肥牛
📌易到你唔信朱古力蛋糕

啖啖肉訂購資料
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資料連結👇🏻
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✨✨✨✨✨✨✨✨✨✨✨✨
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2021123 Live recipes 中英對照
特別鳴謝Easycook 義工團，咁快就做起食譜🙇‍♀️

易到你唔信朱古力蛋糕

材料

📌 黑朱古力180g
📌 雞蛋4隻
📌 糖霜少許
📌 士多啤梨1粒

做法
1. 黑朱古力放在碗內，弄碎，之後放入微波爐叮2分鐘，或用熱水墊底溶解朱古力。
2. 雞蛋分開蛋黃和蛋白。4份蛋白用電動打蛋器打至白泡狀。備用。
3. 4份蛋黃分別放在4小碗。朱古力叮好取出，先攪勻，之後放入第1份蛋黃，不停攪均，再放入第2份蛋黃一起不停攪勻，之後第3份蛋黃，再第4份蛋黃，如此類推，直至完全攪勻。
4. 打好了的蛋白遂少逐少分數次加入在朱古力漿內，完全攪勻。
5. 準備焗盤，盤底掃油，盤側邊圍上牛油紙，焗爐放熱水，焗盤坐底，以140度焗20分鐘。
6. 時間到，取出朱古力蛋糕，糖霜篩在蛋糕面上，再加上士多啤梨作裝飾，即成。

提示：1. 朱古力可選用牛奶朱古力
2. 蛋黃放入朱古力漿時，要快手攪勻。
3. 如果用鑊蒸，隔水蒸40 – 45分鐘。

English Version
Easy Flourless Chocolate Cake
(YouTube video starts at 25:36.)
Ingredients:
Egg yolks - 4 (to be added one at a time)
Sweetened chocolate bars - 180g (your choice of dark chocolate or milk chocolate. Break into small pieces and melt them in the microwave for 2 minutes or use a double boiler.)

Egg whites - 4 (beat until stiff peak)

6 inch cake pan

Garnish ingredient:
Icing sugar
Strawberries
Ice cream - optional

Methods:

1. In a stand mixer bowl, add in 4 egg whites, and beat until stiff peak. Set aside.

2. In a separate big bowl, add in room temperature melted chocolate, 1 egg yolk, and mix well by stirring quickly in one direction.

3. Continue with the remaining 3 egg yolks by adding in ONE AT A TIME until you get a smooth chocolate batter.

4. Add a bit of beaten egg whites from the stand mixer bowl into the chocolate batter and mix well to get a nice consistency as the beaten egg whites.

5. Pour the entire chocolate batter into the beaten egg whites in the stand mixer bowl, and mix well. Make sure all egg whites are incorporated into the chocolate batter.

6. Transfer to a 6 inch cake pan greased and lined with parchment paper.

7. Bake by using water bath at 160C (320F) for about 20 minutes or less with a tray of water at the bottom of your oven or underneath the baking pan. Adjust the time and temperature accordingly to your oven. You can also steam it for 40 to 45 minutes.

8. Garnish with icing sugar and strawberries. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨
氣炸金菇肥牛卷

材料：
肥牛片 一包(大約$20片)
金菇 兩包(切掉根部,洗乾淨,抹乾水份)

調味料：
椒鹽粉 適量
鹽 適量
胡椒粉 適量胡椒粉
紅椒粉 適量(可不用)

做法：
1. 肥牛片灑上少許椒鹽粉和鹽
2. 每片肥牛卷入一小撮金菇後，放入氣炸鍋焗盆內，再灑上調味料，跟着噴油在肥牛卷上，然後放入氣炸鍋，用攝氏200度焗3至4分鐘
即成(不可多過4分鐘,否則會過熟).

English Version
Enoki Mushroom Beef Rolls
(YouTube video starts at 39:18.)
Ingredient:
Sliced fatty beef slices - (or use pork tenderloin slices or lamb slices)

Filling ingredient:
Enoki mushrooms
Carrot shreds - optional
Blanched Gai Lan stems - optional
Asparagus - optional

Seasoning ingredients:
Szechuan pepper salt
Red chili powder
Salt

Methods:
1. Roll each beef slice with enoki mushrooms filling.

2. Optional to season the beef slices with Szechuan pepper salt, red chili powder, and/or salt before rolling or after rolling.

3. Place a parchment paper in the air dryer basket, spray a layer of oil, place beef rolls on top and spray another layer of oil on top.

4. Air fry for 3 minutes for medium-well or 4 minutes for well done at 200C (393F).

5. Transfer to serving plate. Serve.

✨✨✨✨✨✨✨✨✨✨

芋頭榚
材料:芋頭一斤四兩，蝦米隨意，冬菇3隻，瑤柱4-5粒，一孖臘腸，粘米粉160g, 粟粉4湯匙，芝麻同蔥適量

調味料: 五香粉一茶匙，固體植物油一湯匙半，鹽及糖各半茶匙，白胡椒粉半茶匙多些
準備: 配料蝦米，冬菇，瑤柱用水浸軟切細，(水留用)， 臘腸切細粒
芋頭一半切條，一半切粒
粉漿: 用浸過配料的水幾粘米粉同粟粉攪勻，粉漿水大概700ml

做法:
芋頭放鑊中，加多些油炒至金黃，有香味盛起。

熱鑊加油，先放蝦米爆，加臘腸爆香，加冬菇爆香，最後加瑤柱炒。

這時加調味料炒勻，加入芋頭加一杯半水，加蓋稍煮一會，開蓋倒入粉漿水，一邊倒一邊翻炒至杰身。

錫盆掃上油後倒入芋頭粉漿隔水蒸35分鐘即成。

備註:
煮芋頭水量及油量，視乎芋頭質粉或爽，
選靚芋頭要輕身。
蝦米可買價錢平的。調味料也可炒芋頭時加入

English Version
Taro Cake
(YouTube video starts at 0:53.)
Ingredients:
Taro - about 1 kg and pick the lightest ones for more starchy-texture. Cut half into strips and the other half into cubes. This will have a different bite texture when steamed. Must be pan-fried until fragrant and golden brown with extra oil than usual.

Dried shrimps - preferable buy the cheapest and smallest kinds. Clean and soak to rehydrate (save the soaking liquid), and chop into small pieces.

Dried mushrooms - 3 big ones. Clean and soak to rehydrate (save the soaking liquid) and chop into small pieces.

Dried scallops - about 4 -5. Clean and soak to rehydrate (save the soaking liquid) and cut horizontally sideway to shorten the strands then loosen into small pieces.

Chinese sausages - 2 clean and chop into small pieces

Chinese cured pork strips (“Lap Yuk”) - optional

Binding batter ingredients:
Rice flour - 160g – 180g
Corn flour/starch - 4 tbsp (or use “Teng Mein” flour 4 tbsp or less. This will prevent the taro cake from coming apart.)
Saved soaking liquid from dried shrimps, mushrooms, and scallops - about 3 cups (If you do not have 3 cups just compensate with more water.)

Water - about 1 ½ cups or more depending on how much the taro absorbs the liquid. The more starchy-texture the taro has the more liquid it absorbs.

Seasoning ingredients:
Vegetable shortening - 1 ½ tbsp (or use lard. This is for smoothness in taste)
Five-spice powder - 1 tsp
White pepper - heaping ½ tsp
Salt - ½ tsp but not too much
Sugar - ½ tsp

Garnish ingredients:
White sesame seeds
Green onion pieces

Methods:

1. In a bowl, add in saved soaking liquid from dried shrimps, mushrooms, scallops, and mix well. Add in rice flour, cornflour, and mix well. Set aside

2. Heat up a wok, add more oil than usual. Add in all taro pieces and fry until fragrant and golden brown. Transfer to serving plate. Set aside.

3. In the same wok, add in oil, dried shrimps, Chinese sausage pieces, and fry until fragrant.

4. Add in mushroom pieces, and fry until fragrant.

5. Lastly, add in dried scallops, and fry briefly to avoid toughness when chewed.

6. Add in vegetable shortening, five-spice powder, white pepper, sugar, and mix well.

7. Return fried taro pieces back to the work and mix well.

8. Add in 1 cup of water, mix well, cover wok with lid, and bring to a boil.

9. Add another ½ cup of water, mix well, and bring to a boil.

10. Add in binding batter prepared in Step 1. Mix well. The mixture will slowly thicken. Add more water now if you find it too thick.

11. Transfer to a steam proof OILED container.

12. Steam for about 35 to 40 minutes.

Note: Best to pan fry them the next day.

#肥媽食譜
＃Mariarecipes

Soft & fluffy Pandan chiffon cake 🌱💚

D.I.Y ingredients:

Egg yolk 4x
Sugar 40 g (or less)
Vege oil 50 g
Milk 40 g
Fresh pandan juice 30-50 g
Cake flour 100 g
Baking powder 1 Tsp
Salt 1/4 Tsp

Egg white 4x beating with 50 g sugar
1 Tsp Tartar cream (optional)

Preheat oven at 160 'C, bake for 30-40 mins.

BUTTERLESS CAKE 🥧💋
Fluffy and moist!

Ingredients :
---------------------

100g Self Raising Flour
80g Brown Sugar *
2 Eggs
90g Bridel Whipping Cream
1 tsp Vanilla Essence

AF @ 130°C for 30mins

* You may replace with White Sugar if your prefer less browny colour 😉

#homebaked
#homemade
#eggcakes
#ButterlessCake

We made a yule log that looks like a real log! All you need to do is bake and roll.
This can be made very easily, but it looks plain after it's done, so try decorating it with Christmas decorations.
For a crispier texture, we recommend leaving it to sit until the following day.
* Recipe *
1. Divide 120g of bitter chocolate and dissolve in hot water.
2. Separate 4 eggs into egg white and yolk.
3. Add 25g of sugar to the egg whites and whisk with a hand mixer to make a hard meringue.
4. Add 25g of sugar to the yolk and mix until it's whitish. You can use the hand mixer you used in step 3 as it is.
5. Put the results of step 4 into step 1, and mix with a rubber spatula.
6. Add 10g of almond powder and mix.
7. Add 1/3 of the results of 3 to 6, and mix well. Add the rest and mix, avoiding popping the bubbles.
8. Pour it into a square top plate measuring 30cm with an oven sheet and make sure it's level.
9. Bake for 23 minutes in an oven preheated to 160 degrees.
10. Leave it on the top plate without anything on top, and let it cool.
11. When the result of step 10 has cooled completely, place in a rolling mat and turn it upside down gently. Remove the sheet.
12. Apply 200ml of whipped cream. Apply 3cm at the end of the side that will get rolled, and 1cm on the other 3 sides. It is better to add more at the front and less at the end.
13. Roll it.
14. Let it cool down in the refrigerator for about an hour. Cut the sides off a 500ml plastic bottle, insert it, let it cool down and it'll come out round.
15. All done! Sprinkle powdered sugar to your liking.

Warm a knife with hot water, wipe away the moisture and cut it cleanly.
Don't forget to wipe off the cream from the knife every time you cut!

Make this and you won't have to buy a Christmas Cake this year!

焼いて巻くだけでできる、本物の丸太みたいなブッシュドノエルを作りました。
作り方もシンプルですが、できあがりも素朴なので、ピックなどでクリスマスらしい飾り付けをしてみてください。
小麦粉を使わないロールケーキ、カサッとした食感を楽しむには当日が、しっとりがお好みなら翌日がオススメです。

*レシピ*
１．ビターチョコレート 120gを割り、湯煎で溶かす。
２．卵 4個を卵白と卵黄に分ける。
３．卵白に砂糖 25gを入れハンドミキサーで泡立て、かたいメレンゲを作る。
４．卵黄に砂糖 25gを入れ、白っぽくなるまで混ぜる。３で使ったハンドミキサーをそのまま使って大丈夫です。
５．４に１を入れゴムベラで混ぜる。
６．アーモンドプードル 10gも入れ混ぜる。
７．６に３の1/3の量を加えよく混ぜる。残りも加え泡をつぶさないように混ぜる。
８．オーブンシートを敷いた30センチ角の天板に流し入れ、平にならす。
９．160度に予熱したオーブンで23分焼く。
１０．なにも被せないで、天板のまま冷ます。
１１．１０が完全に冷めたら、マキス代わりのオーブンシートをのせ、そっとひっくり返す。シートを剥がす。
１２．固めに泡立てた 生クリーム 200mlを塗る。巻き終わりは3センチ、ほか3辺は1センチ残して塗る。手前は厚め、巻き終わりは薄めを意識して塗ると良い。
１３．くるくると巻く。
１４．冷蔵庫で1時間ほど冷やす。500mlのペットボトルを切って作った台に入れて冷やすと丸く形よく仕上がる。
１５．でけた。お好みで粉糖を振りかける。
ナイフを湯で温め、水分を拭きとったナイフで切り分けるとキレイに切れます。切り分ける都度、ナイフについたクリームをキレイに拭き取ることも忘れずに！
今年のクリスマスケーキは買わなくていいかも。（買うけど）

#Christmas #Holiday #RollCake #Recipe

※下げる温度は160℃と表記していますが、130～160℃です(130～140℃推奨)
ブログ記事↓
https://www.ikashiya.com/entry/warenai-shiwaninaranai-soufflecheesecake

【材料】
・クリームチーズ　150g
・生クリーム　150g
・バニラ　適量
・卵黄　3個分
・グラニュー糖(卵黄用)　20g
・薄力粉　12g
・卵白　3個分
・グラニュー糖(卵白用)　50g
・ラム酒(お好み)　3ml


【準備】
1.　オーブン用シートを円周より少し長めに出し、型の高さ＋4cmくらいでカットする
2.　溶かしたバターを刷毛で薄く全体に塗る
3.　粉砂糖を全体にふるいかけ、余分な粉をはたく
4.　型の方にもざっくり溶かしバターを塗り、下の敷き紙を敷いて側面を貼り付ける
5.　底面をアルミホイルで覆い、室温が高い場合は生地ができるまで冷蔵庫に入れておく


【作り方】
1.　鍋やフライパンにクリームチーズ150gを小さめにちぎって入れ、生クリーム150g・バニラを加える
2.　中火にかけて混ぜなら溶かし、沸騰しないうちに火から降ろし、しっかり混ぜ溶かす
3.　ボウルを2つ用意し、片方に卵黄3個・もう片方に卵白3個分を入れる
4.　卵黄を泡立て器で溶いてグラニュー糖20gをすり混ぜる
5.　40℃以下に冷ましたクリームチーズを濾し入れ、よく混ぜる
6.　薄力粉12gをふるい入れ、粉っぽさがなくなるまで混ぜる
7.　卵白の方にグラニュー糖50gを入れ、ハンドミキサー低速で根気よく泡立てる
8.　6～7分立て(角が立たない程度)になったら、卵黄の方に3回に分けて加える
9.　その都度泡立て器のままざっくり混ぜる、全て混ぜ終えたらヘラに持ち替える
10.　ラム酒やレモン汁を加えるなら加え、混ざりきっていない底を中心にさっくりと混ぜる
11.　敷き紙を敷いた型に流し入れ、竹串でぐるぐるして生地を均一にしつつ大きな気泡を抜く
12.　天板に二枚重ねにし、その上に湯煎用の容器を置いて型を入れ、3cmくらいまで沸かしたお湯を注ぐ
13.　200℃に予熱したオーブンで60分にセットし、200℃で20分、160℃に下げて40分焼く
14.　10分で前後を入れ替えると焼き色が均一に、途中オーブンを開閉して少し温度を下げることで割れを防げる
15.【例：自分の場合】200℃で20分(10分で前後を入れ替え)→130～160℃に下げて5℃下がるまでオーブンを開けて放置
16.　以後5分毎にオーブンを開け1℃下がるまで待って加熱再開する(庫内温度計がない場合30秒が目安)
17. 【割れないラインは自分で探すしかない】どれくらい開ければいいかはオーブンによって変わるので自分で調整するしかない
18.　オーブンによっては一切開けずに焼いても割れない場合もある
19. 【焼き上がり後】すぐに取り出さずオーブンの中で冷ます(途中ナパージュor水でのばしたジャムを塗るとよりシワになりにくい)
20.　30分くらい冷ましてから取り出し、さらにナパージュorジャムを塗り、完全に冷めてから型からはずす



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↓using translation software.


[Material]
*Cream cheese 150 g
*Heavy cream 150 g
*Vanilla as needed
*3 egg yolks
*Granulated sugar (For the egg yolks): 20 g
*Cake flour 12 g
*3 egg whites
*Granulated sugar (For egg whites): 50 g
*Rum (To taste) 3ml


[Preparation]
1.Take out the baking sheet a bit longer than the circumference. Cut it to a height of around 4cm.
2.Lightly spread the melted butter entirely with a brush.
3.Sift the powdered sugar all over and dust off the excess flour.
4.Lightly spread melted butter on the mold too. Cover the bottom with baking paper and stick the side.
5.Cover the bottom with aluminum foil. If the room temperature is high, put it in the fridge until the dough is made.


[How to make it.]
1.Tear 150 g of cream cheese into small pieces in a pot or frying pan, then add 150 g of fresh cream and vanilla.
2.Melt it over medium-heat if you mix it then remove it from the heat before it boils and mix it well.
3.Prepare 2 bowls. Add 3 egg yolks to one bowl and 3 egg whites to the other bowl.
4.Beat the egg yolk with a whisk and mix in 20 g of granulated sugar.
5.Strain the cream cheese that has cooled to below 40 ° C then add it and mix it well.
6.Sift in 12 g of weak flour and mix it until the powdery feel is gone.
7.Add 50 g of granulated sugar to the egg white. Whip it patiently with a hand mixer at low speed.
8.Once it has stood for 6-7 minutes (Enough so that it doesn't form a corner.), add the egg yolk in 3 steps.
9.Mix it roughly with the whisk each time. Change it to a spatula when you finish mixing it all.
10.Add rum or lemon juice if you are adding it. Lightly mix it with the center of the unmixed bottom.
11.Pour it in a mold covered with baking paper. Use a bamboo skewer to round and round it to make the mixture even and remove large air bubbles.
12.Layer it on a baking sheet. Put a container for hot water on it and put it in the mold. Pour the hot water that has boiled to around 3cm.
13.Set it in the oven preheated to 200 ° C for 60 minutes. Bake it for 200 minutes at 20 ° C then lower it to 160 ° C and bake it for 40 minutes.
14.If you change the front and back in 10 minutes, the baking color will be even. Open and close the oven midway and lower the temperature a bit to prevent it from cracking.
15.[Example: For Me] Bake it for 20 minutes at 200 ° C (Switch back and forth in 10 minutes.) → lower it to 130～160 ° C and leave it in the oven until it lowers to 5 ° C.
16.After that, open the oven every 5 minutes, wait until the temperature drops to 1 ° C, and restart heating (If there is no thermometer in the oven, about 30 seconds is recommended.).
17.[You have to find the line that won't break.] It depends on the oven, so you have to adjust it yourself.
18.Some ovens don't break even if you don't open them at all.
19.[After baking] Don't take it out right away. Let it cool in the oven (If you spread nappage or jam spread with water on the way, it will be less wrinkled.).
20.Let it cool for around 30 minutes then take it out. Spread nappage or jam on it then remove it from the mold after it cools completely.

材料Ingredient

第一步驟 Red Velvet cake:-
2 cups all-purpose flour 麵粉 2杯
1 teaspoon baking soda 小蘇打 1茶匙
1 teaspoon baking powder 泡打粉 1茶匙
1 teaspoon salt 鹽 1茶匙
2 Tablespoons unsweetened, cocoa powder 可可粉 2湯匙
2 cups sugar 糖 2杯
1 cup vegetable oil or canola 蔬菜油 1杯
2 eggs 雞蛋2顆
1 cup buttermilk 白脫牛奶 1杯
2 teaspoons vanilla extract 香草精 2茶匙
Red food coloring, more or less depending on how deep you want the color 紅色素 （依據個人喜好添加）
½ cup plain hot coffee 熱咖啡 半杯
1 teaspoon white distilled vinegar 白醋 1茶匙
(Recipe by YouTube Channel"Divas Can Cook" )

第二步驟 塑性：
Cream Cheese 奶油起司 (按照個人喜好，影片中放了半條）
Heavy Cream 重奶油 （按照個人喜好，影片中放了大約1/3包）
Sugar 糖 （按個人喜好，影片中加了1湯匙）

第三步驟 造型
White chocolate 白巧克力
Eyeballs candy 眼球糖（baking shop能找到）
Red food colouring 紅色素 （畫血絲）

#萬聖節 #蛋糕 #白冰沙
-------------------------------------------
Music provided by No Copyright Music:
https://youtu.be/JQguUy0dxHs

Music used: Spook 3 by PeriTune
https://soundcloud.com/sei_peridot/spook3

Licensed under Creative Commons Attribution 3.0
https://creativecommons.org/licenses/by/3.0/

-------------------------------------------

Music by Kevin MacLeod. Available under the Creative Commons Attribution 3.0 Unported license: https://creativecommons.org/licenses/by/3.0/
Download Link :
https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400040