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蛋白4个,白醋若干滴,白糖80克,低粉60克,椰子粉1勺(用香草粉也可以)
蛋白加醋打发,再加糖打发,分次加入低粉和椰子粉,拌匀。
倒入模具,不要抹油。(我偷懒了,没用锡箔。垫入锡箔脱模比较方便。)
170度预热,烤20分后加盖锡箔,再烤20分,期间切换上下火。
<img src="attachments/dvbbs/200472022515981313.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/200472022515981313.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><img src="attachments/dvbbs/200472022593156502.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/200472022593156502.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><img src="attachments/dvbbs/2004720230982578.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/2004720230982578.jpg\');}" onmousewheel="return imgzoom(this);" alt="" />
味道介于蛋糕和发糕之间,烤完放凉吃口感偏于发糕,嚼起来比较筋斗,冰过后好吃,软。中间夹果酱应该不错,考虑到要出门,就没买酱。 |
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