奶香戚风蛋糕

2024-06-01 03:03:52 531

奶香戚风蛋糕
戚风蛋糕组织膨松,水分含量高,味道清淡不腻,口感滋润嫩爽,一直深受家人的喜爱。今天,一连制作了二个戚风蛋糕,由于全部采用牛奶调制,其味道更加鲜美、香甜。

Details of ingredients

  • 低筋粉120克
  • 鸡蛋4个
  • 牛奶80克
  • 色拉油60克
  • 80克
  • 白醋几滴
  • 1小勺
  • 玉米淀粉5克

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间一小时

Steps to make 奶香戚风蛋糕

  • 1.蛋清、蛋黄分离。牛奶、油、蛋黄拌匀。
  • 2.加入过筛后的低筋粉拌匀。拌好的蛋黄糊不要过度搅拌,以免起筋。
  • 3.蛋白加少量盐、醋、玉米淀粉,分三次加入白糖,打发至硬性发泡。
  • 4.先取1/3蛋白糊加入蛋黄糊中,用橡皮刮刀翻拌均匀。
  • 5.再将剩下的2/3蛋白糊倒入拌好的面糊内(常规做法是将面糊倒入剩下的2/3蛋白糊里,我直接将剩下的2/3蛋白糊倒入拌好的面糊里,其实效果一样,但不能一次性将全部蛋白糊倒入蛋黄糊里,这样很难翻拌均匀),用切拌和翻拌的方式拌至蛋白糊与蛋黄糊完全融合。
  • 6.倒入8寸蛋糕圆模,用手捧着轻轻晃一下使面糊平坦。
  • 7.烤箱预热130度,上下火,中下层,烤50分钟(需根据自家烤箱确定烘焙时间及温度)。烤好后,拿出蛋糕,轻震二下,排出气体,然后倒扣,让水气散发,冷却后脱模。
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