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做了兩次戚風蛋糕，這次是真的成功喔！因為蛋白沒發，這次終於打發了！
還不錯吃！

INGREDIENTS
1 cup sifted cake flour
3/4 cup white sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3-1/2 egg yolks
1/4 cup and 2 tablespoons cold water
1-1/2 teaspoon vanilla extract
3-1/2 egg whites
1/4 teaspoon Lemon juice

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.





蔥油餅

材料：
蔥200克
鹽半小匙

中筋麵粉300g
全麥麵粉300g
鹽半小匙
滾水220克
冷水100克

沙拉油適量

做法：
1)先把蔥剁成細末，加半小匙鹽拌勻備用。有時間的話醃久一點比較好。
2)麵粉及半小匙鹽放盆中，把滾水沖入，用筷子攪拌使之散熱。
3)稍涼一些就可以加入冷水，攪拌，和成柔軟的麵糰。
4)工作枱上抹油，把麵糰倒在上面，表面也抺點油。反覆摺疊麵糰，一覺得黏底或黏手，就再抺點油，讓麵糰裡夾些油層。
5)搓長，分切成10份，一一壓扁，像包包子一樣包入一大匙蔥末，開口一定要捏緊，放在抹油的工作枱上，醒20分鐘以上。
6)平底鍋燒熱，倒入足量的油。把包蔥的麵糰擀開成直徑約16公分的圓餅，用中火煎到兩面金黃香脆，趁熱食用。