成品:1 模具 (22*6cm)Product: 1 mold (22*6cm)難度: 中級Difficulty: intermediate level所需時間: 1小時內完成 Cooking Time: within 1 hour 詳細做法請查閱YouTube:Detail on YouTube: https://youtu.be/Vlipba8BXJU 材料 Ingredients95g 牛油/奶油 Butter1ea 香草筴vanilla podQS(適量) 咖啡提取物Coffee extract70g 蔗糖/黑糖Brown sugar100g 無麩質麵粉gluten free flour1g 黃原膠Xanthan Gum10g 粟粉corn starch2g 鹽salt160g 蛋白egg whites70g 砂糖Sugar 做法 – Method:1. 模具搽上少許油，再鋪上無麩質麵粉。Brush the mould with soft butter and spread with flour. 2. 牛油/奶油熔化, 和咖啡提取物、香草籽混合。Melt the butter, and mix with the vanilla pod and Coffee extract. 3. 蛋白和砂糖一起，打至軟性發泡。Whip the egg white with sugar to a soft peak. 4. 無麩質麵粉、黃原膠、蔗糖/黑糖、粟粉、鹽混合。Mix the gluten-free flour, Brown sugar, Xanthan Gum, corn starch and salt together and sift. 5. 軟性發泡的蛋白和粉類以摺疊形式混合。再倒入熔化牛油/奶油以摺疊形式混合。Fold the egg white and Flour together. And then fold the butter in. 6. 把混合物倒入模具中。以170’C-180’C 焗30-40分鐘。*視孚模具大小。Pour the mixture into the mould. And bake it at 170’C-180’C for 30-40min. *Depend on the mould size. 完成 Finished
