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原料
低筋面粉: 56克, 牛奶: 34克, 蛋黄: 4个, 细砂糖: 20克(蛋黄里面), 玉米淀粉: 14克, 盐: 1克, 细砂糖: 50克(蛋白里面), 玉米油(色拉油或黄油): 36克
步骤
1用无水无盐的碗分离鸡蛋
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2把糖,盐,油,牛奶加进蛋黄里面搅拌均匀
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3把低粉,玉米淀粉用筛筛入蛋黄里面搅拌
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4搅拌均匀无颗粒,这就是做好的蛋黄糊
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5蛋黄糊做好一定要过筛一次
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6蛋黄糊做好放旁边,开始打发蛋白
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7第一步把蛋白打发到起泡样
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8然后加入1/3的糖继续打发
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9把蛋黄打到发白加入第二次糖继续打
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10把蛋白打发到提起流直,加入最后一次糖继续打发
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11最后打发蛋白提起成这个状态,蛋白就打发好了
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12蛋白打发用切刀刮出1/2放进蛋黄糊翻拌均匀
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13这是第一次翻拌均匀的状态
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14把第一次翻拌好的蛋黄糊倒进剩下的蛋白继续翻拌均匀
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15这就是做好的蛋糕糊,预热烤箱145℃
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16把做好的蛋糕糊从高对这中间快速倒进模具。
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17蛋糕糊倒完后振动几下,把气泡振动出来
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18上烤箱,温度145℃烤50分
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19烤箱温度不同,请注意看蛋糕状态
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20蛋糕烤好那出来振动几下
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21振动完,就把蛋糕倒扣放凉
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22蛋糕放凉反转过来开始用手慢慢往下拨
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23蛋糕胚脱模完成
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24上图
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25有弹性没有凹陷
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26蛋糕胚
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27抹面
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28完美
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29扫一扫
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