原味奶香榴莲芝士蛋糕

2024-04-20 15:25:15 923

原味奶香榴莲芝士蛋糕
我用的是马来西亚进口的猫山王榴莲,口感比较绵密,香甜软糯,比一般的国产或者泰国金枕头要好,妈妈们可以在下班后或周末在家里做,宝宝们超爱吃的!

Details of ingredients

  • 榴莲240g
  • 淡奶油200g
  • 低筋粉50g
  • 奶油奶酪250g
  • 鸡蛋4个

Technique

  • 难度初级
  • 工艺烘焙
  • 口味奶香
  • 时间一小时

Steps to make 原味奶香榴莲芝士蛋糕

  • 1.解冻榴莲果肉,加60g淡奶油
  • 2.用料理机打成浆
  • 3.蛋白、蛋黄分离
  • 4.奶油奶酪提前取出,放盆中软化
  • 5.加40克砂糖
  • 6.用电动打蛋器打发
  • 7.加入蛋黄
  • 8.打发成顺滑无颗粒状
  • 9.加入榴莲糊
  • 10.搅打均匀
  • 11.加入140克淡奶油
  • 12.搅打均匀
  • 13.筛入面粉
  • 14.搅拌均匀
  • 15.60克细砂糖准备好
  • 16.蛋白低速打出大泡时,加入三分之一砂糖
  • 17.蛋白高速打出略有纹路时,加入三分之一砂糖
  • 18.蛋白高速打至细腻有明显纹路时,加入剩下的砂糖
  • 19.打至湿性发泡即可,即提起打蛋器头,蛋白呈弯曲的长钩
  • 20.烤箱中下层放烤盘,内放热水,烤盘上再放一个烤网,开始预热,160度,上下火
  • 21.二分之一蛋白糊入蛋黄糊中
  • 22.翻拌均匀
  • 23.将混合好的面糊倒回到蛋白糊盆中
  • 24.翻拌均匀
  • 25.蛋糕糊倒入围好油纸的模具中,震几下,震出大气泡
  • 26.入预热好的烤箱,中下层,160度,上下火,70分钟左右,表面金黄色
  • 27.时间到,不要急于出炉,在烤箱中继续焖15分钟左右,取出;
  • 28.不要脱模,待冷却后入冰箱冷藏4小时以上
  • 29.脱模,撕去油纸,切块食用
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