IMG_3687ingredients 

60g egg
15g caster sugar
25g cake flour, sifted

icing sugar, as appropriate
water, as appropriate

IMG_3686食材

蛋液 60克
绵白糖 15克
蛋糕粉 25克、过筛

糖粉、适量
水、适量

Directions/做法

IMG_3667prepare 6 empty white egg shells
rinse and allow to dry
将六个白色鸡蛋掏空
过水、晾干待用

IMG_3668whisk egg briefly then add in sugar
蛋液略打散后加入白糖

IMG_3669beat till thick, glossy peaks
打发至湿润、蓬松状

add in flour and fold well
加入面粉、翻拌均匀

IMG_3673spoon batter into egg shells till half full
tap pan very lightly on tabletop
面糊勺入蛋壳至五分满
烤盘在案板轻拍数下

IMG_3674bake in centre rack of 160 degrees C preheated oven for 15-18 mins
送入预热至 160摄氏度烤箱烤 15-18分钟

IMG_3678allow baked cakes to cool
meantime, prepare “glue”
mix icing sugar with some water to form a paste
the paste cannot be watery. it must be thick
烤好的蛋烤待冷却
准备 “糖浆糊”
少量的糖粉加入水搅拌成糊
糖浆糊不可以太稀。必需浓稠

IMG_3675choose your desired napkin pattern but make sure base of picture is white
separate the napkin into separate plies
选择心意的餐厅纸/面纸。面纸底色必须是白色
面纸往往是两层。将其分层

IMG_3676trim out the patterns
do keep your cut out small in sizes
修出图案
剪出来的图案最好不要太大

IMG_3682spread “glue” onto cut out picture
将糖浆糊抹到图案上

IMG_3680carefully stick onto egg shell and even out any creases
小心将图案沾到蛋壳儿上。用手指抹平皱褶

IMG_3681there you go
allow to dry before serving
做好啦!
待干后即可摆盘哈

Personal notes/温馨小贴士:

IMG_3687– depending on size of your eggs, you can make either 6 large egg-shell cakes or 8-9 medium ones
食谱可做 6个大蛋壳儿鸡蛋糕或 8-9个中形蛋壳儿蛋糕

– you can also boil empty egg shells in salt water for 5 mins, then rinse and dry out before using
亲们也可将空蛋壳儿以盐水煮开 5分钟后,沥干水份、晾干再用

– i used 3 tsp of batter per egg shell
一个蛋壳儿内,我勺入了 3小匙面糊

– i used a mini muffin pan to hold the egg shells
我用了迷你马芬烤盘装蛋壳

IMG_3685

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(5) Comments

  • linda goh (June 24, 2016)

    This so gorgeous..

  • Veronica Ng (June 24, 2016)

    What an artist!

  • Angie Ng (June 25, 2016)

    美女,很久不见了,为什么你的作品总让我爱不释手,太棒了。

  • WanwanTea婉婉午茶 (June 30, 2016)

    亲亲,妳真的太有才了!!!蛋壳也可以弄得如此漂亮!!!

  • wanwantea (June 30, 2016)

    亲亲,妳真的太有才了!!除了烘焙,连蛋壳也可以弄得如此迷人!!

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Victoria Bakes – Baking into the Ether