Chinese cup cake Make 5-6cups Material A: Egg white 3 pieces Lemon juice Lemon juice 1tsp Monkfruit Sugar 30g Material B: Egg yolk 3 pieces Cream 10g Vanilla extract 1/2tsp Powder: Soybean residue powder Okara Flour 15g Baking powder Baking powder 1g Salt Salt 0.3gg practice: 1) Place the egg whites and lemon juice in a kitchen mixer and whisk until foamy, add monk fruit sugar, and whisk again until firm. 2) Prepare mold and butter paper; preheat oven to 160c. 3) Whisk the egg yolks evenly, pour the cream and vanilla oil into the egg whites, and mix well using the cutting and mixing method. 4) Sift the soybean residue powder, whisk powder and salt, then add it to the egg whites in two batches, and mix well using the cutting and mixing method. 5) Pour the egg mixture into the mold until it is 80% full, put a baking tray with a cup of water next to it, and put it into the oven together for 12-15 minutes. 6) Take out the cake, wait for it to cool, unmold and complete.
@samhou757816 күн бұрын
Thanks
@TranTran-cn2sr5 ай бұрын
Can you provide recipe in english? Thanks! I wanted to try your recipe.
@andyhk22225 ай бұрын
❤
@simply52ly5 ай бұрын
Hi Hilda I'm from North America, thanks for sharing your recipe! I looked at many sponge cake recipes and yours looked the most spongy and moist. I'm not on a keto diet so I substituted a few ingredients: I used white sugar, cake flour (23g) and whole milk. The baking time is way off for me, I had to bake it for 45 mins at 320F (160c) to get the brown top. I have a stove/oven which is a lot bigger, so I understand I will need to adjust baking time. The cake is spongy however, turned out over cooked - not surprised since mine was x3 your recommended baking time. I might try 350F next, not sure... any recommendations for me? And if there is anyone from North America making this, please share your experience and baking time. It is definitely a recipe I will try at least 1 more time.
Пікірлер
Hilda多謝曬我煮咗好好味😘😘😘
Hello Hilda,第一次跟妳食譜.非常之成功一邊食一邊都想喊.我係二型糖尿病人普通嘅甜品我係唔可以食嘅好多謝你研發咗咁多生酮嘅食品.我一定會全部跟住嚟做.多謝曬🎉❤💞👍😘
从小挚爱肠粉的生酮人表示由衷感谢😊
你好！請問為什麼我做出來的都是偏軟的口感呢 沒辦法脆脆 謝謝你
岩岩試左，大失敗😂 蒸完個燒賣皮 有明顯見到d 黃薑粉一達達咁 同埋有d 黏立立既水出左黎 只係得個味係好似燒賣。
🤤🤤🤤
請問你嘅千張係邊到買😊
請問妳嗰焗盤係幾多吋呢？
如果用焗爐可以嗎？同埋要焗幾多分鐘呢？
好味😆
你好勁呀🎉🎉🎉❤❤❤祝你端午節快樂，身體健康
大豆渣粉邊到買得到？有甚麼粉代替。
欠鹹蛋黃😢
請問可唔可以加綠豆？
整嘢食，將頭髮束起會衞生啲
有Hilda就要讚🤩 真正美女廚神
預祝Hilda端午節快樂，加油Hilda支持妳。👍👍
靚女
「Hilda」加油⛽
上次在Sofia見過你，玩遊戲你頒獎俾我，你真的很靚，現在製作糭都好特別❤
非常好！😋😋😋❣️🤜🤛
第2只每支120元
睇到
請問芝士同杏仁粉嘅份量是多少？🙏
『Hilda』加油⛽
👍🏻👍🏻👍🏻😋😋😋🥰
想請問那裏睇到食譜呢？ 睇咗幾個都看唔到食譜的呢。
请问还有吗？
Hilda, 請問可以教整生酮饅頭嗎？
件旦治個樣..
Can i bake it instead.
Can we bake it in the oven? Also can you give the measurements in cups and tablespoons. Thanks
我見泡打粉分為有鋁和無鋁，為了健康，是不是要用無鋁的？
Thanks, really want to try Keto / low carbs 肉絲抄麵- 脆脆疧, haven’t seen one elsewhere yet 😋
請問做皮的話無羅漢果糖用赤蘚糖醇呢？ 同埋可唔可以整定雪係冰格，到食先再拎岀黎煮呢？
我都去過
You never mention the temperature......😮
❤❤❤
請問可以用杏仁粉代替大豆渣粉嗎？
Hello 我係 Ricky San 認識你的 youtube channel，然後再睇少少資訊，才 follow 你，多多指教。在海外既我，只能默默支持，希望有一日自己可以就地取材煮好 Keto/LCHF 餐。
Chinese cup cake Make 5-6cups Material A: Egg white 3 pieces Lemon juice Lemon juice 1tsp Monkfruit Sugar 30g Material B: Egg yolk 3 pieces Cream 10g Vanilla extract 1/2tsp Powder: Soybean residue powder Okara Flour 15g Baking powder Baking powder 1g Salt Salt 0.3gg practice: 1) Place the egg whites and lemon juice in a kitchen mixer and whisk until foamy, add monk fruit sugar, and whisk again until firm. 2) Prepare mold and butter paper; preheat oven to 160c. 3) Whisk the egg yolks evenly, pour the cream and vanilla oil into the egg whites, and mix well using the cutting and mixing method. 4) Sift the soybean residue powder, whisk powder and salt, then add it to the egg whites in two batches, and mix well using the cutting and mixing method. 5) Pour the egg mixture into the mold until it is 80% full, put a baking tray with a cup of water next to it, and put it into the oven together for 12-15 minutes. 6) Take out the cake, wait for it to cool, unmold and complete.
Thanks
Can you provide recipe in english? Thanks! I wanted to try your recipe.
❤
Hi Hilda I'm from North America, thanks for sharing your recipe! I looked at many sponge cake recipes and yours looked the most spongy and moist. I'm not on a keto diet so I substituted a few ingredients: I used white sugar, cake flour (23g) and whole milk. The baking time is way off for me, I had to bake it for 45 mins at 320F (160c) to get the brown top. I have a stove/oven which is a lot bigger, so I understand I will need to adjust baking time. The cake is spongy however, turned out over cooked - not surprised since mine was x3 your recommended baking time. I might try 350F next, not sure... any recommendations for me? And if there is anyone from North America making this, please share your experience and baking time. It is definitely a recipe I will try at least 1 more time.
太好啦！搵到妳！我可以享受低碳美食啦！
請問你寫一隻蘿蔔， 大概即係幾多g？ 謝謝你🫶
請問我做出來很黏。是什麼地方做錯了嗎？
請問如果不放大豆渣粉可以嗎？
第二支我用緊，係惠康買，要一百鬆d蚊
唔好意思，想問吓點解啲粉會一嚿嚿，我第二次再整，諗住攤凍啲煮好咗嘅椰奶，但係都係啲粉一嚿嚿，謝謝