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详细内容

迷彩戚風蛋糕（六寸）

迷彩戚風蛋糕（六寸）的做法
7.4 综合评分 360 人做过这道菜收藏
梦里飘雪的厨房
梦里飘雪有厨友喜欢，我就补个方子，我用的是六寸的活底模，做好正好满模!因为是第一次写蛋糕的菜谱，如果有些地方描述的不到位，亲们可以提出来帮我补上。我用的鸡蛋都是在62克左右，盛蛋白的盆一定要保证无油无水，倒入蛋糊的时候一定要从中心点到入，让液体自然往四周扩散，形成一层一层的自然纹路，希望大家做出更美的花纹来!

用料

蛋黃糊:
蛋黃	3個
玉米油	30克
牛奶	40克
低筋粉	60克
玉米澱粉	6克（可不加）
糖	10克
抹茶粉	5克
可可粉	4克
蛋白部分:
蛋白	3個
細砂糖	40克
檸檬汁	4~5滴

迷彩戚風蛋糕（六寸）的做法

准備好所有的材料，面粉（加入澱粉）最好過篩兩遍以上。放蛋白的盆確保無油無水。
可可粉、抹茶粉分別用9~12克溫水化開。
将蛋白蛋黃分离，蛋白部分放冰箱，先做蛋黃糊:牛奶、糖、玉米油放入盆中充分搅拌均匀
再在20厘米的高度篩入面粉，用橡皮刮刀翻拌均勻。
再加入蛋黃翻拌，不要过度搅拌，以免面粉起筋影响蛋糕口感的松软。
将蛋黃糊分成3份
取一份加入抹茶粉液體翻拌均勻，另一份加入可可液體翻拌均勻。
全部翻拌好的蛋黃糊
冰箱取出蛋白液，用电动打蛋器打到鱼眼泡的时候，加入檸檬汁和1/3的細砂糖。
繼續打發到蛋白開始變濃稠細膩，再加入1/3的糖。
再繼續打發到蛋白開始順滑有紋路，加入余下的1/3糖
再繼續打一會兒，當提起打蛋器，蛋白能拉出彎曲的尖角的時候，表示已經到了濕性發泡的程度。
在低速攪打一會，提起打蛋器蛋白能拉出一個短小直立的尖角，就表明達到了幹性發泡的狀態，可以停止攪打了。
將1/3的蛋白放到原味糊中，用橡皮刮刀輕輕的從底部往上翻拌，不要劃圈攪拌，以免蛋白消泡。
再將1/3的蛋白放到抹茶糊中，輕輕的從底部往上翻拌，不要劃圈攪拌，以免蛋白消泡。余下的1/3的蛋白放到可可糊中，用同樣的手法輕輕翻拌均勻。
全部翻拌好的面糊。
將混合好的蛋糕糊依次錯開從中心倒入模具中
分二次交叉錯開倒入,順序是:原味~搽茶味~可可味~原味~搽茶味~可可味，就是分層倒，倒的位置只在中心點，讓面糊自然往四周擴散，形成一層層高低不平的自然紋路。
用手端起模具離台面20厘米高處往下輕震兩下，把內部的大氣泡震出來。
10.放入預熱好的烤箱中，135度30分鍾（各家的烤箱脾氣不一樣，根據自家的烤箱設定）。烤好的蛋糕取出輕震一下立刻倒扣在冷卻架上直到冷卻後脫模。
切開看內部，花紋很漂亮吧！
顔值口味都不錯??想吃嗎??趕緊動手做起來！??

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