高颜值紫薯香草天使卷

2024-05-09 00:00:22 511

高颜值紫薯香草天使卷
每次做好吃的,各种材料多一点,也不是每次都能正正好!多了好些蛋白,除了马卡龙,试试天使卷!白嫩嫩的卷,加了香草精去腥,风味独特!夹馅是紫薯泥奶油,清甜不腻,颜色很漂亮!
装饰用新鲜水果、杏仁脆片都可以!
注意:
炉温和时间一定要根据自家烤箱调整,食谱温度时间供参考!
不喜欢紫薯的味道,可以直接用原味奶油夹馅!
这个炉温,天使卷的表皮是微微上色的,如果想要表面和底部颜色相近,可以降低10度烤制,时间延长5分钟。

Details of ingredients

  • 蛋白180克
  • 柠檬汁3克
  • 细砂糖48克
  • 牛奶70克
  • 低粉52克
  • 全脂奶粉30克
  • 香草精1克
  • 夹馅:紫薯泥130克
  • 淡奶油30克
  • 细砂糖3克

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间一小时

Steps to make 高颜值紫薯香草天使卷

  • 1.准备材料。蛋白加柠檬汁冷藏或者冷冻成略带冰渣状态,更稳定细腻,更容易打。紫薯去皮切块上锅蒸熟备用。
  • 2.牛奶倒入干净无水盆中,倒入玉米油(顺序不要颠倒),加香草精,搅打至混合乳化,粘稠状态。
  • 3.筛入低粉和奶粉。
  • 4.Z字形混匀至无干粉。顺滑滴落状态。
  • 5.蛋白盆取出。此时可以预热烤箱上下180度。
  • 6.低速打到鱼眼泡,加1/3糖。中速打到细密小泡加1/3糖;打到略带纹路加最后的糖,转高速打到湿性发泡,提起打蛋头呈现大弯钩状,转低速再打几圈,整理大气泡。
  • 7.取1/3蛋白霜入面糊中,切拌翻拌手法初步混匀。再取1/3蛋白霜同样操作。
  • 8.拌匀的面糊倒回到剩余蛋白霜中,同样操作混匀后用刮刀将盆边和盆底,蛋抽没有拌匀的,再翻拌几下。
  • 9.从20CM高处倒入垫好油布的28*28金盘中,晃平或者用刮板刮平,提起从高处振2下振出大气泡。
  • 10.放入预热好的烤箱中层偏下,上下150度烤28分钟左右。
  • 11.期间蒸好的紫薯泥加细砂糖拌匀成泥,密封冷藏降温。
  • 12.烤完取出,振出热气后,转移到冷凉架上冷凉,盖上油纸防止表皮被吹干。微温后倒扣,撕掉底部的油布!盖油纸晾至温热。
  • 13.取出冷藏的紫薯泥,加100克冷藏淡奶油混匀。然后再加100克淡奶油,低速打发至有纹路不流动状态。
  • 14.卷正面朝上,修出斜边,紫薯奶油抹在卷上,中间厚四周薄,尾部留一点不抹。提起油纸,借助擀面杖卷起蛋糕卷,裹好油纸密封冷藏定型。30克淡奶油加3克糖打发至裱花状态,按自己喜好装饰、切块即可!清甜不腻的紫薯香草天使卷就搞定啦!看会了么?
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