純素乾果蛋糕

純素乾果蛋糕
08/01/2016 Green Common

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Vivien Campbell

份量: 4人
準備時間: 15 分鐘
烹飪時間: 40 分鐘
難度: 中等

材料:

乾果   1杯切碎
熱水   1杯
Neat Egg  1湯匙凍水2-3湯拌勻(或用奇異籽粉或亞麻籽粉代替Nea Egg粉)
植物油   1/4杯
原蔗糖   1/2杯
雲利那香油   1/2湯匙
全麥粉    1杯
低筋麵粉   1杯
泡打粉   1茶匙
梳打粉   1茶匙
鹽   1/2茶匙

做法:

  1. 乾果加入熱水浸泡最少半小時至水温降至室溫。
  2. 預熱焗爐180。C,在磅蛋糕模上鋪上焗爐紙。
  3. 將油、糖及雲利那香油拌勻,再加入已開水Neat Egg和1.拌勻。
  4. 全麥及低筋麵粉、梳打粉、泡打粉及鹽過篩並拌勻,加入3. 再拌勻。倒入模中再抹表面,焗30-35分鐘即成。

 

Vivien Campbell

SERVINGS: 4 persons
PREPARATION TIME: 15mins
COOKING TIME: 40mins
DIFFICULTY: Medium

Ingredients:

Dried fruit (chopped) 1 cup
Hot water 1 cup
Neat egg (Egg replacement) 1 tablespoon, added with 2-3 tablespoon cold water, mix well. (Chia seed or Flaxseed can be used to replace Neat Egg powder)
Vegetable oil 1/4 cup
Cane sugar 1/2 cup
Vinilla extract 1/2 tablespoon
Whole wheat flour 1 cup
Low gluten flour 1 cup
Baking powder 1 teaspoon
Soda powder 1 teaspoon
Salt 1/2 teaspoon

Directions:

  1. Soak the dried fruit in hot water for at least half an hour until the water lower to room temperature.
  2. Pre-heat oven to 180’c and put a layer of baking paper on the pound cake mold.
  3. Put oil, sugar and vanilla extra into Neat egg paste, mix well, then add (1) and mix.
  4. Sieve the whole wheat flour, low gluten flour, baking powder and soda powder and mix. Then add (3) into it and mix well.
  5. Put the mixture (4) in the pound cake mold and smoothen the surface, bake for 30-35minutes.

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