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标题:
桂花戚风蛋糕
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作者:
趋势密码
时间:
2014-3-30 22:48
标题:
桂花戚风蛋糕
<p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295188836856.jpg" title="SAM_5405.JPG"/></center></p><p> 细说起来,自己也做过不少的戚风了,都是用的两个鸡蛋,刚刚入手了一个8寸的蛋糕模, 必须的还是用戚风来给它开光.</p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295196583391.jpg" title="16.JPG"/></center> 这个蛋糕用的4个鸡蛋,除了材料的用量增加了,其它有关戚风的注意事项是没有变化的.成品弹性挺好,用手指按到底,松手就能复原.</p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295194354275.jpg" title="SAM_5413.JPG"/></center> 里面添加了桂花,吃起来能嚼到淡淡的桂花香.</p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/1429519488247.jpg" title="成品.JPG"/></center> 切了几片薄的,朋友们看了以为是吐司,看来蛋糕还是要切三角形的.</p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295195746347.jpg" title="SAM_5425.JPG"/></center></p><p> 材料:植物油30克, 水40克, 低粉95克, 糖50克, 鸡蛋4个,桂花10克.</p><p> 制作:</p><p> 1,桂花用开水沏开,晾凉后取用40克水和桂花,加入植物油,搅拌至乳化,加入蛋黄继续搅拌,均匀后筛入低粉,翻拌均匀。做好的蛋黄糊应该没有干粉,没有面疙瘩,细腻光滑。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295197515493.jpg" style="width: 293px; height: 220px;" title="1.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/20/14295197524798.jpg" title="2.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295197536136.jpg" style="width: 293px; height: 220px;" title="3.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/20/14295197549584.jpg" title="4.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/1429519755249.jpg" style="width: 293px; height: 220px;" title="5.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center></p><p> 2,蛋白加入几滴白醋,开始打发。分三次加入约等量的糖,三次分别在蛋白打出粗泡、泡沫细腻和泡沫出现纹路。最后打发至挑起蛋白,呈坚挺的三角尖,多试几个地方。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295198456377.jpg" style="width: 293px; height: 220px;" title="6.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/20/14295198463773.jpg" title="7.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295198474379.jpg" style="width: 293px; height: 220px;" title="8.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/20/14295198487347.jpg" title="9.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center></p><p> 3,将三分之一的蛋白加入到蛋黄糊里,翻拌均匀;再加三分之一蛋白,再次翻拌均匀后,倒回蛋白容器里。翻拌加切拌,将两者完全混合,一定要混合均匀。象下面图3的蛋白块一定要拌均,否则烤出来的蛋糕,会有白的色斑。做好的蛋糕糊细腻、轻盈、光滑。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295199304440.jpg" style="width: 293px; height: 220px;" title="10.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/20/14295199315366.jpg" title="11.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295199324769.jpg" style="width: 293px; height: 220px;" title="12.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/20/14295199332005.jpg" title="13.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center></p><p> 4,烤箱预热180度5分钟,将蛋糕糊倒入模具中,稍刮平表面,入烤箱中下层,150度烤43分钟。蛋糕出炉后,立即倒扣,晾凉后脱模。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295200348796.jpg" style="width: 293px; height: 220px;" title="14.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/20/14295200355315.jpg" title="16.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center></p><p> 5,做戚风蛋糕最重要的是:一定要把蛋白打发到位;其次,是蛋白和蛋黄糊一定要混合均匀。戚风,并不那么难。<br/></p><p><center><img src="http://i3.meishichina.com/attachment/201504/20/14295201429870.jpg" title="SAM_5418.JPG"/></center><br/>超级啰嗦:<br/></p><p> 1,这个方子是根据自己的口味配制的,糖的份量为中度甜,喜欢甜口的可以多加些。</p><p> 2,烤箱的温度和时间仅供参考。</p><p> 3,如果做出的蛋糕涨发没有别人好,那么你要这样想:蛋白打发的没有别人好。</p>
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