橄榄油版酸奶蛋糕

2024-06-22 06:03:23 643

橄榄油版酸奶蛋糕
酸奶蛋糕,这是第二次做。自前一次做了带去单位分享后,吃到的同事都说好吃,连不爱甜食的自己也觉得细腻可口。特别是入冰箱后取出品味风味尤佳。喜欢那一丝丝的凉意一丝丝的甜味,入口的感觉特别绵软,很适合夏季食用的。这次还是没有用黄油,因为等融化嫌麻烦,继续用了橄榄油。不同的是这次用了水浴法烘焙的。我用的模具是八寸的活底蛋糕模具,成品有一点收腰,但口味还挺成功的。只是早上拍照心急得很,因为LG上班比较早。难得他如此喜欢吃了最大的两块。

Details of ingredients

  • 鸡蛋5个
  • 玉米淀粉35g
  • 绵白糖65g
  • 白醋几滴
  • 低筋粉65g
  • 橄榄油45g
  • 酸奶200g

Technique

  • 难度中级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 橄榄油版酸奶蛋糕

  • 1.食材图
  • 2.取两个干净无油无水的搅拌桶,分离蛋黄和蛋清
  • 3.蛋黄加入酸奶,用手工打蛋器打匀
  • 4.倒入橄榄油打匀
  • 5.玉米淀粉和低筋粉放入一个保鲜袋中,抓紧袋口反复抖几下
  • 6.筛入混合好的粉,翻拌均匀
  • 7.蛋清加入柠檬汁或白醋
  • 8.用厨师机三档打,将绵白糖分三次加入蛋清中,
  • 9.蛋清一直打成抬起机头有小尖角,插入一根筷子倒置不掉的状态
  • 10.将三分之一的蛋白泡加到蛋黄糊中,切拌均匀(此时烤箱预热160度)
  • 11.再将整碗蛋黄糊倒进剩下的三分之二的蛋白泡里面
  • 12.切拌均匀,不可划圈
  • 13.拌好的蛋糕糊倒入蛋糕模,震荡几下后入烤箱,水浴烤60分钟,(上色至满意程度后加盖锡纸)
  • 14.烤好后如果不确定里面熟不熟,可用一根长牙签插入其中,取出无丝毫粘连物即是熟了。还是开裂现象,忘了得改用中速搅拌试一试
  • 15.没有倒扣,自然凉透后放入冰箱一晚。取出切块,好吃!
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