千叶纹蓝莓蛋糕

2024-07-08 06:03:06 72

千叶纹蓝莓蛋糕
对于烘焙爱好者,戚风蛋糕是大家经常做的一款蛋糕。由于它的口味清淡,组织轻柔细腻,所以人们在戚风的基础上,进行创新,开发出很多更加精致的甜点。如戚风蛋糕卷、奶油生日蛋糕、慕斯蛋糕等。今天带给大家的这款千叶纹蓝莓蛋糕,是一款坯体做法极为类似戚风蛋糕,表面饰以千叶纹,中间夹入蓝莓果酱的蛋糕。主要区别只在于这款蛋糕的蛋白霜是湿性发泡,而戚风蛋糕的是干性发泡。因此口感上比戚风蛋糕少一些松软,缺多一分绵密。对于戚风做得顺手的小伙伴,制作这款蛋糕应该可以做到得心应手。好看又好吃,烘焙新技能你今天get了吗?

Details of ingredients

  • 低筋面粉65g
  • 粟粉15g
  • 蛋黄4个
  • 蛋清4个
  • 牛奶50g
  • 色拉油50g
  • 白砂糖(蛋黄面糊)25g
  • 白砂糖(蛋白霜)50g
  • 柠檬汁5滴

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间一小时

Steps to make 千叶纹蓝莓蛋糕

  • 1.将牛奶、色拉油和白砂糖(25g)搅拌均匀 。
  • 2.加入过筛的低筋面粉和粟粉拌匀至无颗粒。
  • 3.再加入蛋黄搅拌均匀成蛋黄面糊备用。
  • 4.蛋清倒入无水无油的容器中,滴入柠檬汁,打至出现鱼眼泡后加入白砂糖(50g),再打发至湿性发泡状态。
  • 5.取三分之一的蛋白霜加入到蛋黄面糊中,上下翻拌匀。
  • 6.再倒进剩下的蛋白霜中翻拌匀即可。
  • 7.把拌好的面糊倒入垫有油纸的烤盘,刮平轻摔几下。
  • 8.把蛋黄液装入一次性裱花袋中,尖端剪小口,在面糊上画出横线,最后用牙签来回划出千叶纹。
  • 9.放入预热好的烤箱,上火150度,下火130度,烘烤25分钟即可。
  • 10.出炉后倒扣,待凉后切成大小一样的方块,每两块之间蓝莓果酱粘结起来,即可食用。
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