抹茶蜜豆蛋糕卷

2024-05-10 12:04:51 250

抹茶蜜豆蛋糕卷
抹茶,清新、文艺,那道淡淡的苦味,只有遇上蜜豆,方才安好。

Details of ingredients

  • 鸡蛋4个
  • 低筋粉80克
  • 抹茶粉约20克
  • 牛奶60克
  • 白糖40克
  • 玉米油40克
  • 泡打粉1克
  • 白醋少许

Technique

  • 难度初级
  • 工艺
  • 口味奶香
  • 时间三小时

Steps to make 抹茶蜜豆蛋糕卷

  • 1.蛋黄、蛋清分别打在无水无油的盆里,用分蛋器或用手分都可以
  • 2.牛奶稍加温,将抹茶拌入
  • 3.蛋黄搅匀,加入色拉油、抹茶奶,让三者充分融合
  • 4.筛入三分之一左右的低筋面粉和全部泡打粉,用橡皮铲充分搅拌,直至拌入全部面粉
  • 5.蛋清中滴入几滴白醋,先放进总量的三分之一白糖,打发至初步发泡
  • 6.再放入三分之一白糖,继续打发,最后放入剩余的白糖,打发至硬性发泡,即用打蛋器搅动能明显感觉到阻力,搅起少许蛋清,尖角直立
  • 7.取约三分之一的蛋清放入蛋糊中搅拌均匀
  • 8.之后将上述混合过的蛋糊全部倒入蛋清盆中
  • 9.将混合物全部充分拌匀
  • 10.把烤盘铺上油纸,倒入蛋糊抹平
  • 11.放入蜜豆(红小豆加白糖,提前制作的),蜜豆也可以放蛋糕底部,即先放油纸上,再倒蛋糕糊,那样烤好的蛋糕片上部没有小坑坑儿,更平整
  • 12.烤箱事先预热5分钟,烤箱调至上下各160度、150度,开热风,上下烤15分钟
  • 13.在蛋糕烘烤的时候,打发奶油,盆中放冰水,就是凉水中加几块冰
  • 14.将盛奶油的盆坐在冰水盆中,加入适量白糖,用打蛋器打发
  • 15.打至成型,这种不用于裱花的奶油,可以不必打得太膨胀
  • 16.蛋糕片烤好后倒扣
  • 17.撕下油纸晾凉
  • 18.用小铲去掉油纸上的蛋糕沫(也可以另换一张新的油纸),放上蛋糕片,开始抹奶油
  • 19.抹匀全部奶油
  • 20.慢慢卷起
  • 21.如果蛋糕片烤的软度合适,这时是可以轻松卷起的
  • 22.将油纸裹紧
  • 23.再加层保鲜膜
  • 24.放2、3个小时以上,就可以“宽衣解带”了,呵呵
  • 25.切片
  • 26.装盘呈上,色彩不错吧?
  • 27.有木有清新的、小文艺的感觉?
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