巧克力淋面蛋糕
<p><center><img title="A10.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649465871015.jpg"/></center></p><p><center><img title="A11.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649465889060.jpg"/></center></p><p><center><img title="A12.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649465898111.jpg"/></center></p><p><center><img title="A13.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649465904141.jpg"/></center></p><p><center><img title="A14.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649465911805.jpg"/></center></p><p>材料。</p><p>蛋糕体：低筋面粉(80克) 鸡蛋(4个)牛奶 (70克)玉米油(40克)<br/>淋面用料：巧克力 (20克)淡奶油 (50克) 黄油(10克)樱桃 (适量) </p><p>做法。</p><p><center><img title="A1.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649467972627.jpg"/></center></p><p>1，所有材料备用。</p><p><center><img title="A2.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649467989378.jpg"/></center></p><p>2，蛋清和蛋黄分开，把蛋黄里加入玉米油和牛奶搅拌均匀，筛入面粉拌成蛋黄糊。</p><p><center><img title="A3.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649467996771.jpg"/></center></p><p>3，蛋清和白糖打成干性发泡。</p><p><center><img title="A4.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649468012078.jpg"/></center></p><p>4，把蛋白霜分三次加到蛋黄糊中翻拌均匀。</p><p><center><img title="A5.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649468034764.jpg"/></center></p><p>5，倒入天使模具中，震出大的气泡。</p><p><center><img title="A6.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649468049164.jpg"/></center></p><p>6，烤箱上下火160度30分钟，即可拿出倒扣，晾凉脱模。</p><p><center><img title="A7.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649468061131.jpg"/></center></p><p>7，奶油黄油巧克力放入大碗里。</p><p><center><img title="A8.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/1464946807112.jpg"/></center></p><p>8，用微波炉化开，搅拌均匀。</p><p><center><img title="A9.JPG" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649468096963.jpg"/></center></p><p>9，淋到已经放凉的蛋糕表面。</p><p><center><img title="A10.jpg" style="FLOAT: none" src="http://i3.meishichina.com/attachment/201606/3/14649468111378.jpg"/></center>10，冰箱冷藏，用樱桃装饰即可。</p><p><center><img title="A14.jpg" src="http://i3.meishichina.com/attachment/201606/3/14649470101428.jpg"/></center> 峰儿话语。</p><p> 1，翻拌蛋白霜时一定要轻，快，以免消泡。<br/> 2，烤箱以自家温度自行调整。</p><p> <br/> <br/> <br/><br/><br/><br/><br/><br/><br/> </p><p> </p><p> <br/> <br/><br/><br/><br/> <br/> <br/></p><p> <br/> <br/> <br/> </p>
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