做法
- 鸡蛋和糖用电动打蛋器打八至十分钟，应变得颜色发白、非常蓬松。
- 面粉、泡打粉和盐过筛混合。
- 把干粉轻柔地拌入蛋糊中。
- 拌入融化的黄油和香草精。
- 模具刷上黄油，把面糊舀入每个模具。
- 一百八十摄氏度烤十五至十八分钟，至深金色，竹签插入抽出无沾。冷却后配茶享用。
Common questions
Can 传统模子小蛋糕 be made ahead?
传统模子小蛋糕 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 传统模子小蛋糕 spicy?
传统模子小蛋糕 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 传统模子小蛋糕 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 传统模子小蛋糕 to make at home?
传统模子小蛋糕 is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can 传统模子小蛋糕 be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
传统模子小蛋糕是文莱的庆典海绵蛋糕——出现在婚礼、开斋节和家庭聚会上。花纹金属模具给蛋糕赋予花朵或鱼形，每户文莱家庭都有自己偏爱的模具。如今文莱面包房有商业销售。
