菜谱-豆香肉桂马芬蛋糕.doc

材料：鸡蛋3个、豆渣120克、豆浆50克、低筋粉190克、肉桂粉适量、无铅泡打粉适量、苏打粉适量、绵白糖85克、玉米油90克、盐适量、黑芝麻适量做法：1.鸡蛋加糖搅打至糖融化，再加入玉米油搅匀。2.倒入豆渣拌匀。3.倒入豆浆拌匀。4.低筋粉、肉桂粉、泡打粉、苏打粉混合拌匀，将粉类过筛至蛋糊中。5.用橡皮刮刀轻轻拌匀，拌至面糊顺滑无干粉颗粒，搅拌时不要划圈，上下翻拌，避免面糊起筋。6.面包机内桶中垫一张烘焙专用油纸，这样蛋糕烤好后比较容易脱模。7.把拌好的面糊倒进面包机内筒里。8.表面撒点黑芝麻。9.面包机提前预热5分钟，然后把面包桶放入面包机中，盖上盖子，选烘烤键，烧色选中，时间50分钟。10.烘烤结束后用金属棒插入蛋糕中心停留约3秒钟，取出金属棒用手试探，如果金属棒滚热，就表示蛋糕熟透了。11.取出蛋糕，撕开周围的烤纸，放到烤网上冷却。12.凉透以后切片装入保鲜盒，放进冰箱冷藏后食用，口味更佳。小贴士：豆渣不要太湿，用滤网过滤，如果豆渣水分大，适当减少豆浆的用量，避免面糊过稀，影响口感，拌好的面糊呈缓慢滴落状即可。Material: Three eggs, 120 g bean curd, soya-bean milk, 50 g flour, 190 g, cinnamon moderate, lead-free,/post/208.html， baking powder, baking soda, moderate and soft sugar 85 g, 90 g corn oil, salt, black sesame seed right amount Practice: 1. Egg with sugar until creamy, then add corn oil. 2. Add bean dregs. Mix well. 3. Pour into soya-bean milk. Mix well. 4. Low flour, cinnamon, baking powder, baking soda, mix until, sieving powder into the egg mixture. 5. Stir gently with a rubber scraper, until the batter smooth powder particles, when dont guoquan, fold it up and down, to avoid the batter up muscle. 6. Inside the toaster ladle bake a special paper, easy to stripping after baked this cake. 7. Pour good batter into the bread machine in the inner barrel. 8. Sprinkle some sesame seed surface. 9. The bread machine preheating 5 minutes in advance, and then put the bread barrel into the bread machine, cover, choose baking key, burning color choose in, about 50 minutes time. 10. With a metal bar inserted into center after finishing baking stay for about 3 seconds, take out the metal bar test with the hand, if a metal hot, it means the cake is done. 11. Take out the cake, tearing around the baking paper, cool on baking net. After 12. Cool completely sliced into crisper, edible after into the refrigerator, taste better. Tip: Bean dregs not too wet,/, with the mesh filter, if the bean curd moisture content, appropriate to reduce the dosag