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30 October 2005

焦糖蘋果蛋糕



因為雪櫃剩番一個蘋果,就試下整呢款蛋糕!
我個人認為可以再煮多些焦糖放上面,咁個面先會靚 d,而個味道就更香更好味......


Recipe in Comments

12 comments:

Eva said...

Receipe參考自"Leisure-cat"

焦糖面:
蘋果 1個(切片)
玉桂粉 1/8tsp
Brown Sugar 10g(我冇,所以用左砂糖)
Water 1/3cup

Cake:
Egg 2pic
Sugar 65g
Plain Flour 75g
泡打粉 1/4tsp

1. 先用少許牛油將蘋果炒香,加入玉桂粉、糖及水將蘋果煮至軟身,然後鋪在模底放涼
2. 將蛋及糖打至濃稠,篩入麵粉及泡打粉,輕輕拌勻
3. 倒入6"模中
3. 放入已預熱焗爐用180度焗15mins,稍稍放涼脫模即成.

Ballzi said...

"焦糖蘋果蛋糕" 波子好愛の甜品呀!
焗得好靚?﹗﹗

Eva said...

ballzi,
thank you very much!!!

tendy said...

hi eva,
好犀利ah, 一個蘋果都可以整到一個蛋糕, 仲咁靚tim!
你d蘋果片得好靚ah.

MabeL said...

整得好靚!
這個焦糖蘋果蛋糕我也試過整超好味。
原創是愛在廚房。
http://www.euphocafe.com/recipe.asp?rid=252

Eva said...

tendy,
多謝你呀!

mabel,
我下次會再參考原作者的receipe再整過,因為都幾好味....

siuvonvon said...

做得十分好呀!!! 旦糕焗好後, 是否整個倒轉便可以呢???

Elsa said...

又靚又好味呀!我之前試過用"芒果+蜜糖"放係模底,又係另一番風味呀!

Eva said...

siuvonvon,
係呀,焗好之後用刀介一個圈,一倒轉就出來啦!
elsa,
我諗下次都會煮多些焦糖放係底,我諗仲會更加好食添!

siuvonvon said...

thx Q eva~~:>

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Anonymous said...

將蛋及糖打至濃稠係咪要用發蛋器?