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奧利奧磅蛋糕

奧利奧磅蛋糕的做法
8.2 综合评分 1022 人做过这道菜收藏
牛奶少女丶的厨房
牛奶少女丶这款磅蛋糕其实就是在原味的基础上加入了奥利奥碎
我是直接买的奥利奥餅幹碎，淘宝有！
沒有當中甜膩的夾心，喜歡奧利奧的寶寶們一定也會喜歡這款磅蛋糕的~

磅蛋糕的原材料也很簡單：黃油、雞蛋、糖、面粉
雖然材料簡單，但是口感確實非常好的。
一款成功好吃的磅蛋糕內部組織紮實細膩，蛋糕散發著十分濃郁的奶香。

想要吃到好吃的磅蛋糕一定不可以心急哦。
烤完的磅蛋糕刷上糖水，放入密封的口袋裏放進冰箱冷藏3天後再食用風味更佳！

我喜歡吃直接從冷藏裏拿出來的磅蛋糕，是冰淇淋口感的哦。
你也可以拿出來回室溫後再吃~

用料

黃油	120克
糖粉	90克
低粉	125克
雞蛋液	105克
泡打粉	1克
奥利奥餅幹碎（无夹心）	85克
糖水：
水	55克
糖	10克

奧利奧磅蛋糕的做法

首先将黃油切小块充分软化，用手指轻轻一戳就一个小洞的那种程度。
软化的黃油加入糖粉打发5分钟。
打发完毕后，将蛋液分三次加入黃油中，每加入一次蛋液都要打发2分钟，黃油和蛋液充分融合后再加入下一次的蛋液，这样就不会水油分离哦。不要偷懒，这里一共打发6分钟。
打發好後篩入低粉和泡打粉。
用刮刀切拌均勻，切拌大約80-90下，面糊會出現光澤，這個時候就差不多好啦，手酸了有木有？
倒入奧利奧碎繼續切拌均勻。
這就是最後的面糊。
把面糊倒入模具，中間凹兩邊高，這樣可以讓蛋糕長得更高，也會自然裂開。
烤箱預熱後180度烤45分鍾，上色後及時加蓋錫紙，最後可以用牙簽戳一下，拔出來的時候如果牙簽上很幹淨就代表蛋糕熟啦。（烤到25分鍾左右的時候可以看看你的蛋糕有沒有自然開裂，如果沒有的話這個時候可以拿小刀在表面劃上一刀）
烤蛋糕的時候可以制作糖水：55克水加10克糖煮至糖溶化後冷卻，蛋糕烤好後，將糖水全部刷在蛋糕四周，不用擔心用不完，蛋糕會統統吸收進去的，然後放入口感密封保存3天後再吃！不要一烤出來就吃，這個時候的蛋糕味道一般哦。磅蛋糕重油重糖所以可以保存的久一點~但具體多久我也不能確切的說出來。

小貼士

磅蛋糕就是重油重糖的，這個方子我已經減了糖，不建議再減了哦。

蛋糕充分吸收糖水，所以口感润泽不干~ 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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