抹茶酸奶戚风蛋糕

2024-06-04 15:03:43 259

抹茶酸奶戚风蛋糕
也是经历了数次大饼子、大锅盖、蘑菇云后变大坑等等各种惨痛经历,后来做全蛋蛋糕、无水蛋糕,感觉很干,又度过了依赖泡打粉的阶段,终于得了好方子,练成了真正的戚风,柔软又不干,没有添加剂,吃的放心!

Details of ingredients

  • 鸡蛋5个
  • 低筋面粉90克
  • 玉米淀粉30克
  • 白糖100克
  • 食用油15克
  • 抹茶粉10克
  • 酸奶95克
  • 食盐1克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间一小时

Steps to make 抹茶酸奶戚风蛋糕

  • 1.低粉、玉米淀粉、抹茶粉混合
  • 2.蛋清蛋黄分离,在蛋黄中加入酸奶、植物油、白糖40克
  • 3.混合粉过筛,筛入混合液中,Z字形拌匀
  • 4.蛋清盆不能有一滴水,加入1克盐,几滴醋,20克白糖,坐入30-40度温水中,电动打蛋器打发至粗泡,再加入20克白糖,打发至中性发泡
  • 5.第三次加入20克,打发至硬性发泡,倒扣不掉的程度
  • 6.取蛋白三分之一加入蛋黄糊中,刮刀切拌均匀,不要画圈,泡面会消失
  • 7.再加入余下蛋白的一半,拌匀
  • 8.蛋黄糊全部倒入余下的蛋白中,拌匀
  • 9.倒入模具,轻摔几下,震出气泡
  • 10.烤盘中加入不到1厘米热开水,模具坐入水中
  • 11.放入烤箱大概中间偏下位置,160-165度,上下火,60分钟
  • 12.出炉,将模具大力摔两下
  • 13.倒扣在烤架上冷却
  • 14.脱模
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