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原料
鸡蛋: 4个, 低筋粉: 130克, 白砂糖: 80克, 植物油: 30克, 糖水桃子: 适量, 红糖: 20克, 葡萄干: 少许
步骤
1准备表面果料。将糖水桃子控干
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2控去水分的桃子倒入锅中,
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3中小火炒至呈浅焦糖色,离火晾凉
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48寸活底圆模中撒入红糖
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5撒上葡萄干
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6将炒好的桃子摆在圆模底部,备用
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7准备蛋糕料
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8鸡蛋磕入打蛋盆中,倒入白砂糖
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9用厨师机搅打
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10打至蛋泡起堆,并且不会很快消失,打发完成
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11分3-4次筛入低筋粉,
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12翻拌均匀
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13挖一部分蛋糕糊到小盆中,倒入植物油
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14翻拌均匀
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15倒回大盆中
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16翻拌均匀
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17倒入铺好桃子的模具中,轻轻磕出大泡
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18放入预热180度的烤箱,中层,烤约30分钟,表面金黄,出炉
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19晾凉后脱模
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小技巧
模具底部可以抹少许黄油,以便于脱模 红糖不宜过多,以免受热溶化从底部流出 也可以换做其他水果来做翻转蛋糕。