好吃的酸奶桑葚梅梅蛋糕简单易学的做法

酸甜的桑葚干配上杏仁酸奶
水果似轻盈的全素下午茶单品

用料  

酸奶桑葚梅梅蛋糕的做法  

1. 代蛋粉中加入30g水，搅拌均匀后静置1分钟，隔温水融化素黄油备用
   Add 30g of water to egg replacer, mix well and leave to thicken for 1min
   Melt the butter over warm water for later use

2. 将代蛋液倒入一个大碗，加入糖并混合均匀
   Put the egg replacer mixture in a larger bowl, add in the sugar an mix well

3. 加入酸奶和黄油，搅拌均匀
   Add in the yoghurt and butter, mix well

4. 加入杏仁粉、过筛的面粉和泡打粉，搅拌均匀成面糊
   Add grounded almonds, sifted flour and baking powder, mix well into a batter

5. 将面糊倒入较浅的烤盘，把混合莓和桑葚轻轻按在面糊表面
   Pour the batter into the baking tray and place the berries on top (press slightly)

6. 放入预热至170℃的烤箱，烤30分钟
   Bake in a preheated 170℃ oven for 30min

7. 从烤箱取出后，确保蛋糕完全晾凉（至少2小时）后就可以享用啦
   Cool completely after baking to enjoy

小贴士

这里用的模具尺寸是18cm x 11cm
Baking tray used is 18cm x 11cm in size

刚出炉的时候味道还未稳定，一定要在享用之前耐心的让它完全晾凉哦（至少2小时）
The flavour of cake won’t have settled yet when fresh out of the oven, be sure to be patient to cool it completely for at least 2 hours before enjoying

可以用没有味道的油或椰子油代替素黄油
Can substitute vegan butter with flavourless oil or coconut oil

如果不追求全素，可以用一颗50g左右的全蛋，同量的淡黄油和酸奶
If vegan is not required, can substitute with a 50g whole egg and same amount of unsalted butter and yoghurt

可以用新鲜水果代替冷冻莓
Can substitute with fresh fruits for frozen berries