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戚風蛋糕

戚風蛋糕的做法
26 人做过这道菜收藏
居然的厨房
居然口感细致柔软，比自己买过的都要好吃
蛋糕表面不開裂，不回縮
配上一杯牛奶，一整天都心情愉悅

用料

低筋面粉	85克
鮮牛奶	40克
雞蛋	5個
色拉油	40克
細砂糖	60+30克

戚風蛋糕的做法

准備材料。面粉需要過篩，蛋白蛋黃分離，盛蛋白的盆要保證無油無水，最好使用不鏽鋼盆
用打蛋器把蛋白打到呈鱼眼泡状的时候，加入1/3的細砂糖(20克)，继续搅打到蛋白开始变浓稠，呈较粗泡沫时，再加入1/3糖。再继续搅打，到蛋白比较浓稠，表面出现纹路的时候，加入剩下的1/3糖
再繼續打
當提起打蛋器的時候，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。如小圖6，這個時候可以停止打蛋白了
我們開始打蛋黃
把5個蛋黄加入30克細砂糖，用打蛋器轻轻打散。不要把蛋黄打发，依次加入40克色拉油和40克牛奶，搅拌均匀
再加入過篩後的面粉，我家因爲低筋面粉用完了，這裏就把做餃子皮的高筋面粉和玉米粉以4：1的比例開成低筋面粉。口感也很好啊
篩入面粉
用橡皮刮刀輕輕翻拌均勻。不要過度攪拌，以免面粉起筋
如擔心有顆粒的話，可以用電動打蛋器一檔慢慢攪拌一下，不可過度
蛋黃糊已經很細滑了，把三分一的蛋白舀到蛋黃糊中
翻拌均勻
把所有的蛋黃糊倒進蛋白裏
继续翻拌均勻
倒入模具，現實150度烤30分鍾，然後180度再烤30分鍾就成品
烤好的蛋糕倒扣放涼，冷了取出

小貼士

1 雞蛋雞蛋是要从冰箱冷藏过取出来的，因为温度在20度左右的雞蛋白打发出来的泡沫很稳定，不容易消泡
2 戚風蛋糕细致柔软的关键在于蛋白的打发，湿性发泡是不行的，一定要打到干性发泡！
3 要有光洁的表面，烘培的过程要注意，先是150度的30分钟烘烤，先让蛋糕慢慢膨胀，等到彻底膨胀完毕，再用高火180度烘熟！
4 油最好选用无味的植物油，我试过黄油，但是口感不如橄榄油的好！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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