家里没有烤箱，又想要亲手做蛋糕吃的朋友有福了。今天介绍的蛋糕是紫薯蒸蛋糕，它的松软程度一点都不输给烤箱烤出来的蛋糕，而且吃多也不怕上火。少油少糖，好吃又健康。

小豪每周都会跟大家分享一款美食或糕点的做法和秘密。点以下的链接订阅小豪厨房，并打开旁边的小铃铛，這樣你就不會錯過小豪发布的最新视频~
   / @haoskitchen  

PS: 谢谢大家的提醒，视频中我错把紫薯写错南瓜了，不好意思啊，请大家根据这里的配方来做就可以了☺️

配方：
（小份量，适合6寸蛋糕模具）
紫薯泥。。。50g
椰浆。。。30g + 20g***
玉米油。。。20g
鸡蛋（B级）。。。3个
低筋面粉。。。50g
紫薯粉。。。10g
细砂糖。。。40g
白醋。。。几滴（少于2g）

***蒸熟后的紫薯含水量有差异，再加上不同牌子的面粉吸水性也不一样，所以椰浆的量需要根据面糊的状态调整。请留意视频中有说明怎样的浓稠度最适合。

（大份量，适合8寸蛋糕模具）
紫薯泥。。。100g
椰浆。。。60g + 30g***
玉米油。。。40g
鸡蛋（B级）。。。5个
低筋面粉。。。100g
紫薯粉。。。20g
细砂糖。。。80g
白醋。。。3g

***蒸熟后的紫薯含水量有差异，再加上不同牌子的面粉吸水性也不一样，所以椰浆的量需要根据面糊的状态调整。请留意视频中有说明怎样的浓稠度最适合。

做法：
1. 紫薯去皮切成小块，大火蒸20分钟至软烂。
2. 趁热加入椰浆，把紫薯压成泥。
3. 加入玉米油和蛋黄混合均匀。
4. 筛入低筋面粉和紫薯粉（加紫薯粉为了提升颜色，也可省略）。根据面糊的浓稠度添加椰浆，每次加10g，调整至合适的浓稠度。（这时候面糊的浓稠度非常重要，它影响着蛋糕成品绵密和湿润的口感）
5. 蛋白中加入白醋，分三次加入细砂糖，打成湿性发泡状态。
6. 面糊中先加入一部分的蛋白霜混合均匀，然后再倒回去蛋白霜中，用切拌的手法轻轻拌匀，避免严重消泡。
7. 面糊倒入模具中，震掉大气泡，再把模具放进较大的碗，盖上保鲜膜，用竹签在保鲜膜上戳洞排气。
8. 把大碗放进蒸锅，水必须事先煮滚，用中火蒸45-50分钟。
9. 蒸熟后不需要焖5分钟，马上开盖出炉，撕开保鲜膜取出蛋糕。不一定要倒扣放凉，因为蛋糕肯定会稍微回缩，是正常的。倒扣可以帮助维持多一点点的高度。
10. 放凉至不烫手就可以脱模享用好吃的蛋糕啦~

蒸蛋糕系列视频推荐给你~
紫薯蒸蛋糕    • 简单蒸蛋糕做法 │ 免烤箱，绝不塌陷，少油少糖，健康蛋糕 No oven ...  

南瓜蒸蛋糕    • 南瓜蒸蛋糕 食谱 │ 松软不甜腻，绝对不塌陷的做法 Super soft ...  

巧克力蒸蛋糕    • 免烤箱巧克力蛋糕︱蛋白霜不消泡的秘密 No Oven Chocolate ...  

香兰蒸蛋糕    • 蒸蛋糕的做法 │ 免模具，免烤箱，绝不塌陷，少油少糖 No oven st...  

传统鸡蛋糕    • 傳统蒸雞蛋糕 │ 开裂不够大，内部卡水问题，一次过为您分析 Traditi...  

传统香兰鸡蛋糕    • 班兰鸡蛋糕 │ 传统蒸鸡蛋糕，不用汽水也能发的秘密 Chinese Pan...  

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~
   / @haoskitchen  

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.
8. Put the large bowl into the steamer, the water must be boiled beforehand, and steam it over medium heat for 45-50 minutes.
9. After steaming, you don't need to simmer for 5 minutes. Open the lid and take out the cake immediately. Tear off the plastic wrap and take out the cake. It is not necessary to let it cool down by upside down, because the cake will definitely shrink slightly, which is normal. The upside down can help maintain a little more height.
10. Let cool until it's not hot, you can demold and enjoy the delicious cake~

#蒸蛋糕 #紫薯 #梦幻紫色 #免烤箱蛋糕