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首頁 >> 烘焙配方 >>戚風蛋糕 >> 酸奶戚風蛋糕（26厘米定制烤盘）

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详细内容

酸奶戚風蛋糕（26厘米定制烤盘）

酸奶戚風蛋糕（26厘米定制烤盘）的做法
8.3 综合评分 1193 人做过这道菜收藏
啊呜511的厨房
啊呜511 看见有在问之前那个烤盘能否做蛋糕的，当然是可以哒
只是嗚做蛋糕比較少哈哈
早上把戚風切成小方塊，各種水果切塊，做了一大份蛋糕+水果的酸奶沙拉
很是受亨亨喜歡，被要求明天繼續呢~~

大烤盤做起戚風來比較過瘾
切塊直接吃或者做盒子蛋糕神馬的，都很贊
比較鍾愛酸奶戚風潤潤的口感，所以還是用這個方子來嘗試一下

26*26*6烤盤一份

用料

蛋黃糊
蛋黃	7個
細砂糖	30克
濃稠酸奶	210克
玉米油	100克
低粉	165克
蛋白霜
蛋清	7個
細砂糖	95克
檸檬汁	1小匙

酸奶戚風蛋糕（26厘米定制烤盘）的做法

烤箱上下管140度預熱
模具剪一張合適大小的油紙鋪好（不鋪也完全可以的）
蛋白和蛋黃分离备用
酸奶和玉米油加入細砂糖，
攪拌均勻
篩入低筋面粉
用手動打蛋器之字形拌勻
加入蛋黃，
攪拌均勻
拌好的蛋黃糊细腻有光泽
蛋白加入檸檬汁搅打，蛋白有粗大气泡时即可加入1/3的細砂糖继续搅打。
蛋白霜漸漸濃稠出現紋路時，第二次加糖，繼續攪打。
蛋白霜紋路更加明顯時，加入剩余的糖，繼續低速攪打能拉出粘稠的尖角即可
取三分之一蛋白霜与蛋黃糊混合
翻拌均勻
倒回蛋白霜盆子，
继续自下而上翻拌均勻
將蛋糕糊裝入模具，記住留出一勺來畫紋路
輕輕震動使面糊分布均勻
將一勺蛋糕糊加適量可可粉拌勻
裝入裱花袋
在蛋糕糊表面如圖畫出橫線
用牙簽與橫線垂直來回劃出紋路即可
（依照箭頭的方向）
做好如圖
放入預熱好的烤箱中下層
上下管140度烘烤65分鍾
出爐震幾下震出熱氣。
稍稍冷卻兩三分鍾，倒扣在鋪有油紙的晾網上，撕去油紙
冷透後切塊即可
附上2群的幸福魚換算出的各個烤盤配方，感謝
如果用28的金盤，需要四周用油紙撐高出來才可以做6個蛋的配方哦~~
烤制溫度爲26厘米加高的時間溫度
其他尺寸烤盤要相應的靈活增減時間哦~~

小貼士

1、雞蛋一定要新鮮的，我用的雞蛋個頭中等，帶殼55克左右
2、烤盤大家用自己手中差不多尺寸的深盤就可以，不用過于拘泥模具~~
3、烤盤比較深所以我偏向低溫慢烤的烘焙方式，各位根據自己的習慣來即可
4、如果用35*28*6的加高金盤可以增加配方的3/7，也就是做10個蛋的配方，其他材料按比例增加
如果是24*24*5的配方建议做配方的6/7即可，也就是将配方换算为6个蛋的方子免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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