焦糖布丁蛋糕

2024-07-31 03:01:53 416

焦糖布丁蛋糕
焦糖,布丁和蛋糕三种组合的甜点,没错,就是这三种组合使得蛋糕口感多层化,焦糖焦而不腻配合嫩滑的布丁和绵软的蛋糕,这种舌尖上的美妙无法抵挡

Details of ingredients

  • 牛奶240克
  • 蛋黄50克
  • 全蛋120克
  • 细砂糖31克
  • 香草精几滴
  • 黄油50克
  • 低粉42克
  • 蛋黄40克
  • 牛奶50克
  • 蛋白103克
  • 细砂糖27克
  • 细砂糖60克
  • 28克

Technique

  • 难度中级
  • 工艺烘焙
  • 口味甜味
  • 时间半小时

Steps to make 焦糖布丁蛋糕

  • 1.首先做焦糖底,细砂糖跟水倒入小奶锅,放电磁炉上中小火慢慢加入熬煮,中途轻微翻拌煮至焦糖色出现
  • 2.离火后趁热倒入磨具底部,整块面摊开均匀,放凉后就会结起来变硬(如果是活底模就用锡纸包住模具底部,防止流露)
  • 3.接着做布丁层,牛奶加入细砂糖,加热煮至糖融化
  • 4.加入蛋黄跟全蛋液,搅拌均匀,再滴入几滴香草精,增加风味
  • 5.做好的布丁液过筛去杂质,放置一旁备用
  • 6.最后做蛋糕层,黄油加热融化
  • 7.加入过筛后的低粉,迅速用手动打蛋器搅拌均在至无颗粒
  • 8.加入蛋黄拌匀
  • 9.再加入牛奶拌匀成蛋黄糊备用
  • 10.蛋白中加入细砂糖用电动打蛋器打发至湿性发泡,提起打蛋头有小弯钩出现
  • 11.打发好的蛋白取1/3到蛋黄糊里边轻拌混合均匀
  • 12.再将蛋黄面糊倒入剩余的蛋白内按照2点至8点钟方向轻拌混合均匀,不要画圈搅拌,也不宜翻拌过长时间,以免面糊消泡
  • 13.、最后组合,将布丁液倒入借好了的焦糖上面
  • 14. 紧接着再倒入蛋糕面糊,因为蛋糕面糊有气泡比较轻,所以会浮在上面,倒入模具8分满,轻轻刮平表面
  • 15.烤箱提前预热上下火160度,底部放一盘热水,再架一层烤网,放入蛋糕用水浴法烤50分钟(中途如若发现表面上色太严重可盖上锡纸)
  • 16.烤好的蛋糕出炉冷却后倒扣脱模即可
  • 17.倒扣过来切块就成这样咯,一勺挖下去,三层不同的口感,我只想说,太美味了
  • 18.成品欣赏
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