自制圆形模具
秋天是吃南瓜的好季节，前面做过一款南瓜蜜豆卷，今天来做南瓜古早蛋糕吧。我用的是八寸戚风蛋糕模具，自己动手制作圆形模具油纸，方便提拉蛋糕脱模。
By 呓小呓
用料- 鸡蛋 6个
- 蒸熟南瓜泥 130克
- 低筋面粉 90克
- 玉米油 65克
- 雀巢鹰嘜炼奶 15克
- 白砂糖 60克
- 柠檬汁/白醋 5滴
- 椰蓉 适量
- 香甜沙拉酱 适量
- 柠檬汁 5滴
1、我选用的是老南瓜，也叫倭瓜，这种南瓜很甜，含糖水份较大。
2、南瓜去皮蒸熟后取130克南瓜，用勺子碾压成南瓜泥。
3、尽量压细腻点。
4、剪一张正方形油纸，自制圆形模具垫油纸，方法可搜网上相关教程。
5、油纸提前垫好。
6、鸡蛋分离出蛋白和蛋黄。
7、玉米油放在火上加热至70度左右，有明显油丝就可以关火了，立马倒入低筋粉搅拌均匀。
8、搅拌完成。
9、依次倒入南瓜泥、炼奶、蛋黄搅拌均匀。
10、南瓜蛋黄糊完成，调好的面糊很顺滑，别太稠，如果稠了就加点前面蒸好南瓜后盘底留下的水。
11、蛋白滴5滴柠檬汁或白醋，分三次加入白糖打发至湿性发泡。
12、打好的蛋白霜+蛋黄糊画Z字切拌均匀。
13、将蛋糕糊倒入八寸圆形模具里。
14、提起模具轻震几下，震出里面的小气泡。
15、表面用刮刀刮平整，烤箱提前预热160度。
16、在蛋糕糊表面挤上香甜沙拉酱，交叉成格纹线。
17、最后再撒上适量椰蓉。因为模具是活底的，底部需要用锡纸包裹起来，然后把模具放在装了热水（大概1厘米高）的烤盘里。
18、烤箱中下层，上下火150度60分钟。
19、看着蛋糕慢慢长高。我的烤箱温度偏高，下次把上管温度改低点，蛋糕表面挤沙拉酱位置开裂了。
20、烤好出炉啦！菠萝包的即视感好像还不错
21、提起油纸把蛋糕从模具里取出，放在晾架上，撕去油纸。
22、成品。
23、切一块开吃～
24、金灿灿的南瓜古早蛋糕，口感绵密湿润而不干，淡淡的南瓜味融入香甜的炼奶，加上香酥可口的椰蓉，真的好好吃哦～～
小贴士如果家里有不粘的八寸圆形模具，自制油纸步骤可省略。如果模具是活底的，底部需包裹锡纸，才能放在装了水的烤盘里，不是活底模具的不用包锡纸。
做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！
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