圣诞月一到就已经迫不及待搞氛围了。\r\n铺上红绿格子桌布，摆上圣诞树造型红丝绒蛋糕，再搭配树型冰葡萄酒和香氛蜡烛，满满一桌红绿配，一下子就烘托出气氛来啦。\r\n当你们都被冰天雪地包围的时候，我仍在为23℃如何保持奶油不化而头疼。这个时候配上一杯今年很火的NFC橙C冰美式，也终于有了一丝凉意，蛋糕吃起来也有了别样的口感。\r\n-\r\n\r\n模具尺寸：28*28cm

By 莉莉菲    【豆果美食官方认证达人】

用料

• #蛋糕坯
• 玉米油 40克
• 牛奶 70克
• 盐 1克
• 低筋粉 60克
• 红曲粉 10克
• 鸡蛋 5个
• 白醋 2克
• 细砂糖 35克
• #夹心
• 淡奶油 150克
• 糖粉 10克
• #装饰
• 五十铃抹茶粉 5克
• 开水 15克
• 淡奶油 80克
• 糖粉 10克
• 彩糖珠
• 彩糖针
• 防潮糖粉
• 胡椒木

做法步骤

1、玉米油+牛奶+盐，用蛋抽搅拌至乳化；

2、筛入低筋粉和红曲粉拌均匀；

3、敲开鸡蛋，蛋黄分到面糊中，蛋清分到另一干净盆中；

4、把蛋黄与面糊拌至细腻状态放一边备用；

5、预热烤箱，往蛋清中加入白醋和全部细砂糖开始打发；

6、打发至鹰嘴状的大弯钩；

7、铲1/3蛋白霜到面糊中，用蛋抽拌均匀；

8、把面糊倒回蛋白霜盆中，用刮刀以J字形轨迹翻拌均匀；

9、面糊以20cm的高度倒进模具中，用刮刀触底划井字，再晃平表面轻震出大气泡；

10、置烤箱中层，上150下135烤22分钟，蕞后4分钟上火升至170度定皮；

11、在这过程中，抹茶粉用开水冲调成酱状，放冷藏备用；

12、蛋糕坯出炉轻震一下，留在盘中晾到温热；

13、倒扣到油纸上，揭去油布；

14、再倒扣回来正面朝上，45度斜削一条边；

15、淡奶油+糖粉打发至硬性；

16、均匀涂抹在蛋糕坯上；

17、把斜削边作为末端，借助擀面杖卷起来，冷冻1小时定型；

18、取出去头去尾，取用中间20cm长的一段，并从中切开均分成2段；

19、然后每段斜切一刀再分成2段；

20、把蛋糕卷立放斜切面朝上，码在盘子里；

21、淡奶油打发至浅纹路后，加入抹茶酱打至七八分硬，装进扁嘴裱花袋；

22、裱上圣诞树的造型，放上装饰，筛上防潮糖粉即可。

23、成品1

24、成品2

25、成品3

26、成品4

27、成品5

28、成品6

29、成品7

30、成品8

31、成品9

32、成品10

小贴士

△ 不同的烤箱不同的脾气，火候仅供参考，请用你自己熟悉的火候；\r\n△ 抹茶粉不易融化，所以要提前用开水冲调开；\r\n△ 蛋糕卷的斜切是为了让圣诞树更直观，也可以根据自己喜好平切。

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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