金桔小蛋糕

2024-07-29 00:01:42 87

金桔小蛋糕
最近很少做蛋糕了,怕甜食吃的太多了。最近婆婆想吃蛋糕,她也不爱吃太甜的,于是就动手做了这个小蛋糕,加了些金桔,淡淡的果香让这款蛋糕很好吃。用的学厨的12连麻烦模具和学厨配套的纸杯,做好的蛋糕很松软,一点也不甜,老人爱吃。奶油则是加了点抹茶粉,抹茶的味苦和淡淡的茶香,让奶油吃起来也不油腻。

Details of ingredients

  • 低筋粉70g
  • 柴鸡蛋4个
  • 金桔100g
  • 橘子汁50g
  • 白砂糖50g
  • 柠檬汁几滴
  • 核桃油40g
  • 淡奶油150g
  • 白糖12g
  • 抹茶粉5g

Technique

  • 难度初级
  • 工艺烘焙
  • 口味果味
  • 时间一小时

Steps to make 金桔小蛋糕

  • 1.金桔对切两半,把里面的籽取出来
  • 2.大个的桔子取汁,我是用的川桔直接用手挤出汁来用的
  • 3.把金桔和桔子汁一起放入破壁机中,加了桔子汁更好打碎。
  • 4.搅打成果泥备用
  • 5.把核桃油、蛋黄和金桔泥100克放入盆里,加入10克的糖
  • 6.充分搅拌让其混合均匀
  • 7.筛入低筋粉
  • 8.搅拌到蛋黄糊里没有面粉颗粒
  • 9.蛋白放入无油无水的盆里,加入几滴柠檬汁
  • 10.打蛋器低速搅打到起大泡,放入1/3的白糖
  • 11.搅打到泡沫更多且稍微细腻时,再放入1/3的白糖
  • 12.搅打到泡沫变得细腻加入剩余的白糖
  • 13.高速搅打到提起打蛋器,蛋白呈尖角的状态
  • 14.取约1/3的蛋白放入蛋黄糊中,用翻拌的手法把均
  • 15.把拌均匀的糊倒入剩余的蛋白中
  • 16.继续用翻拌的手法拌均匀,成为细腻顺滑的蛋糕糊
  • 17.把蛋糕纸杯放入学厨的12连玛芬模具中
  • 18.倒入蛋糕糊约8份满
  • 19.烤箱上下火140度预热完成后,入烤箱烤30分钟
  • 20.烤好的小蛋糕取出晾凉
  • 21.淡奶油放入无油无水的盆里,加入白糖
  • 22.搅打一下再加入抹茶粉搅打至可以裱花的状态。忘记拍那个搅打好的步骤图了,文字说明一下
  • 23.打好的淡奶油装入裱花袋中,挤到蛋糕表面即可享用
  • 24.成品图
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