家裡沒有烤箱，又想要親手做蛋糕吃的朋友有福了。
今天介紹的蛋糕是紫薯蒸蛋糕，它的鬆軟程度一點都不輸給烤箱烤出來的蛋糕，而且吃多也不怕上火。少油少糖，好吃又健康。 PS: 謝謝大家的提醒，視頻中我錯把紫薯寫錯南瓜了，不好意思啊，請大家根據這裡的配方來做就可以了
配方：
（小份量，適合6寸蛋糕模具）
紫薯泥。。。50g
椰漿。。。30g + 20g***
玉米油。。。20g
雞蛋（B級）。。。3個
低筋麵粉。。。50g
紫薯粉。。。10g
細砂糖。。。40g
白醋。。。幾滴（少於2g） ***蒸熟後的紫薯含水量有差異，再加上不同牌子的麵粉吸水性也不一樣，所以椰漿的量需要根據麵糊的狀態調整。
請留意視頻中有說明怎樣的濃稠度最適合。
（大份量，適合8寸蛋糕模具）
紫薯泥。。。100g
椰漿。。。60g + 30g***
玉米油。。。40g
雞蛋（B級）。。。5個
低筋麵粉。。。100g
紫薯粉。。。20g
細砂糖。。。80g
白醋。。。3g
***蒸熟後的紫薯含水量有差異，再加上不同牌子的麵粉吸水性也不一樣，所以椰漿的量需要根據麵糊的狀態調整。請留意視頻中有說明怎樣的濃稠度最適合。
做法：
1. 紫薯去皮切成小塊，大火蒸20分鐘至軟爛。
2. 趁熱加入椰漿，把紫薯壓成泥。
3. 加入玉米油和蛋黃混合均勻。
4. 篩入低筋麵粉和紫薯粉（加紫薯粉為了提升顏色，也可省略）。根據麵糊的濃稠度添加椰漿，每次加10g，調整至合適的濃稠度。（這時候麵糊的濃稠度非常重要，它影響著蛋糕成品綿密和濕潤的口感）
5. 蛋白中加入白醋，分三次加入細砂糖，打成濕性發泡狀態。
6. 麵糊中先加入一部分的蛋白霜混合均勻，然後再倒回去蛋白霜中，用切拌的手法輕輕拌勻，避免嚴重消泡。
7. 麵糊倒入模具中，震掉大氣泡，再把模具放進較大的碗，蓋上保鮮膜，用竹籤在保鮮膜上戳洞排氣。
8. 把大碗放進蒸鍋，水必須事先煮滾，用中火蒸45-50分鐘。
9. 蒸熟後不需要燜5分鐘，馬上開蓋出爐，撕開保鮮膜取出蛋糕。不一定要倒扣放涼，因為蛋糕肯定會稍微回縮，是正常的。倒扣可以幫助維持多一點點的高度。
10. 放涼至不燙手就可以脫模享用好吃的蛋糕啦~ 蒸蛋糕系列視頻推薦給你~
Be blessed those who don』t have an oven at home and want to make cakes by themselves. The cake introduced today is the purple sweet potato steamed cake. Its softness is not inferior to the cake baked in the oven, and it is not afraid of getting heat if you eat too much. Less oil and sugar, delicious and healthy. Xiaohao will share with you the recipes and secrets of a delicacy or pastry every week. Click the link below to subscribe to Hao’s Kitchen and turn on the small bell next to it, so that you will not miss the latest video released by Xiaohao~ https://www.youtube.com/channel/UCEG0...
Recipe: (Small serving size, suitable for 6-inch cake mold)
Purple sweet potato puree. . . 50g
Coconut milk. . . 30g + 20g***
Corn oil. . . 20g
Eggs (Grade B). . . 3 pcs
Low-gluten flour. . . 50g
Purple sweet potato powder. . . 10g
Caster sugar. . . 40g
Vinegar. . . A few drops (less than 2g) ***
The water content of the steamed purple sweet potato is different, and the water absorption of different brands of flour is also different, so the amount of coconut milk needs to be adjusted according to the state of the batter. Please note that the video shows what consistency is most suitable.
(Large serving size, suitable for 8-inch cake mold)
Purple sweet potato puree. . . 100g
Coconut milk. . . 60g + 30g***
Corn oil. . . 40g
Eggs (Grade B). . . 5pcs
Low-gluten flour. . . 100g
Purple sweet potato powder. . . 20g
Caster sugar. . . 80g
Vinegar. . . 3g ***
The water content of the steamed purple sweet potato is different, and the water absorption of different brands of flour is also different, so the amount of coconut milk needs to be adjusted according to the state of the batter. Please note that the video shows what consistency is most suitable.
Practice:
1. Peel and cut the purple sweet potato into small pieces. Steam for 20 minutes on high heat until soft.
2. Add coconut milk while hot, and press the purple sweet potato into a puree.
3. Add corn oil and egg yolk and mix well.
4. Sift in low-gluten flour and purple sweet potato powder (adding purple sweet potato powder for enhance the colour, it can also be omitted). Add coconut milk according to the consistency of the batter, adding 10g each time to adjust to a suitable consistency. (At this time, the consistency of the batter is very important, it affects the dense and moist taste of the cake)
5. Add vinegar to the egg whites, add caster sugar in three times, and beat them into a wet foaming state.
6. Add a part of the meringue to the batter and mix it evenly, then pour it back into the meringue, and gently mix it to avoid serious defoaming.
7. Pour the batter into the mold, shake off the large bubbles, put the mold into a larger bowl, cover with plastic wrap, and poke holes on the plastic wrap with a bamboo stick to exhaust air.
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