Friday, 4 July 2014

Avocado Cake 鳄梨蛋糕 (无牛油版)


鳄梨,又称牛油果, 一种营养价值很高的水果。

个人很喜欢喝鳄梨果汁。原本打算做个鳄梨磅蛋糕,无意中看到这个不需要牛油配方,立刻大为心动。










第一次有些细节没有很好去理解,所以最终是失败的,出炉后蛋糕马上坍塌,很挫败。
所以这次蛋糊有打久一些和水份大幅度减少,因为第一次完成后的蛋糊很水。进烤炉之前竟然忘了敲几下去气泡,不知道是这个原因吗,蛋糕体有些气孔。

就像作者所说的这个蛋糕不属于轻盈式,也不像牛油蛋糕。我觉得口感像手拌式的蛋糕,紥实有些嚼劲。


食谱来之 这里  

Avocado Cake (2 loaves 9x3x3 inches)  - 我将份量减半。

1 avocado     - 我原打算用整粒,但是发现有小部分不够熟,最后用了2/3
2 1/2 cups sugar (Reduced to 1 1/4 cup)   - 我也是很怕甜,只用80g
4 large eggs                         - 2
1/8 tsp salt                          - 少许
4 tsp baking powder 
2 tbsp vanilla extract 
3 cups all-purpose flour  - 我用自发面粉 180g
1 cup fat free milk             - 我用低脂牛奶 120g
1/2 cup evaporated milk 


Method:
·                     Puree your avocado into a smooth paste so there are no lumps using a blender or food processor (I had a little difficulty getting the avocado blended so I took 3 tbsp of milk from the 1 cup and added it to the avocado to make it easier to blend).
·                     Place mixture into a mixing bowl. Add sugar and beat well. 
·                     Add eggs, one at a time, and mix until everything is smooth ...continue mixing for about 3 minutes until the batter becomes light green and creamy我将蛋糊打浓稠一些。
·                     Add, flour, fat free milk, evaporated milk, salt, baking powder and vanilla extract.
·                     Mix everything until the batter is well-blended. The batter will be thick. 
·                     Pour your avocado cake batter into 2 loaf pans.
·                     Bake at 350 degrees F (175 degrees C) for about 40 minutes or until an inserted toothpick comes out clean.  我用180C 40mins.





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