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简介
如果说,蛋糕卷是化平凡为不平凡,那么蛋糕装饰就是化平凡为神奇!今天这款蛋糕卷里里外外的香气与色泽均来自于枫糖浆特有的风味,同时枫糖替代了液体的角色,其效果甚至好于鲜奶和果汁,此外杏仁片的酥脆口感与柔和气味,都让蛋糕的味道更佳圆润与立体!
原料
材料A, 蛋黄 80g, 细砂糖 15g, 色拉油 35g, 枫糖浆 50g, 低粉 70g, 材料B, 蛋白 150g, 细砂糖 65g, 材料C, 黄油 150g, 枫糖浆 100g, 材料D, 杏仁片 40g
步骤
1烤盘下垫油纸,四角剪开
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2将油纸垫在烤盘上,四角折拢
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3蛋清蛋白分开
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4材料A的蛋黄和细砂糖搅拌均匀
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5材料A的色拉油和枫糖浆搅拌至糖油混合(没有枫糖浆可以用等量蜂蜜替代)
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6将做法5少量多次加入做法4中,一边加入一边充分搅打
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7过筛加入低粉
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8低粉分两次加入可以搅拌的更加均匀
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9蛋白加入几滴柠檬汁(可使用白醋)
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10蛋白打至9成发(再次重复打发蛋白,盆子要无水无油,不掺杂蛋黄)
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11把1/3的蛋白霜加入蛋黄糊中翻拌均匀
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12再把做法11倒回剩下的2/3蛋白霜内翻拌均匀
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13把蛋糕糊均匀倒入烤盘内,震模使之均匀
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14使用140度烤25分钟即可
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15加入了枫糖浆或蜂蜜的蛋糕糊上色比较深属正常
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16出炉后立刻脱离烤盘,倒扣在烤网上
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17杏仁片均匀摊在烤盘内,用150度烤10分钟
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18黄油室温软化后用电动打蛋器打散
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19少量多次加入材料C的枫糖浆,每次加入都要充分搅打,制成简易奶油霜
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20蛋糕晾凉后,正面朝上,取2/3奶油霜均匀涂抹
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21借擀面杖之力将蛋糕卷起
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22可将卷好的蛋糕卷两头收紧,放入冷藏室半小时定型
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23取出定好型的蛋糕卷,将剩余的1/3奶油霜均匀涂抹在蛋糕外面
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24撒上烘干的杏仁片
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25用毛刷扫去多余的杏仁片后,将蛋糕再次放入冷藏室半小时定型
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26最后拿出来的蛋糕切掉两端不均匀的部分就算完成了
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