6寸戚风蛋糕从宝宝辅食就开始做，已经是非常成熟的方子，今天赶上老公过生日，用了安佳喷射奶油，免了打发稀奶油的过程，和宝宝一起给爱人做蛋糕，参与的过程多了很多快乐，生活需要仪式感，一起做起来吧！

By 文婷44

用料

• 低筋面粉 45克
• 鸡蛋 3个
• 细砂糖 40克
• 牛奶 35克
• 芥花油 30克
• 柠檬 3-5滴

做法步骤

1、准备两个干净，无水无油的盆（这一步至关重要，会影响到后面打发）

2、将蛋黄、蛋白分离，分开装盆，要确保蛋白里面没有一滴蛋黄，否则很难打发

3、蛋黄里面倒入油

4、牛奶，用打蛋器搅拌均匀至蛋黄、油、牛奶完全融合

5、倒入低筋面粉，我用的是全麦粉，最普通的面，平时蒸馒头的那种，可以看到里面还有一点麦麸子的小颗粒

6、z字搅拌，千万不要画圈，防止面起筋，搅拌到充分融合，没有干面粉即可，放一边备用。

7、最好是用糖粉，我家没有了，就用白砂糖代替了，口感上差别不大

8、在蛋清中挤入几滴柠檬，如果没有也可以用白醋代替，作用是一样的

9、打蛋器调至高档，打发至蛋清变白起绵密泡泡，加入1/3糖继续打发

10、白泡泡基本消失，倒入1/3糖，继续打发

11、蛋清呈奶油状，倒入剩余的糖，继续打发

12、蛋清能看到纹路，调至低档打发，微微有些阻力时就可以了，可以看到打蛋器提起来后出现直立的小尖角。如果打发太久会导致消泡。

13、取1/3蛋白倒入蛋黄，像炒菜一样从底下向上翻动搅拌，千万不要画圈，会消泡

14、将搅拌好的蛋黄倒入剩余的蛋白中，快速像炒菜一样从下向上翻动搅拌，动作要快，防止消泡

15、将搅拌好的蛋倒入6寸戚风蛋糕模具中，抬起约十厘米左右高度摔在桌面几次，震出大气泡，我大约震了20次

16、烤箱调至130-140度，预设10分钟，放入蛋糕，烤制50分钟。每家烤箱脾气不同，温度需要根据自家调整，我是按照140度做的，如果蛋糕烤15分钟还没用爬高，建议再加10度，如果有开裂就减10度，这是出炉时的状态

17、蛋糕拿出后距离桌面十几厘米高度震一下，震出热气，然后倒扣在散热网上凉至彻底冷却，再脱模，有没有被我简易版筷子散热网启发到？又省钱了

18、老公过生日，没彻底凉透就脱模了，可以看到上面有一点点塌陷，还好不影响口感

19、接下来奶油上场，我用的是喷射奶油，口感还可以，就是太容易消泡，还没等做完就已经消了好多

20、这是五分钟后的状态，如果用喷射奶油的，建议奶油涂厚一些，水果我加了蓝莓和草莓，酸酸甜甜可以中和一下口感，加了几块饼干，眼睛糖是用奶油粘上去的，孩子比较喜欢，相信你们可以做到很好看，更有创意。

小贴士

戚风蛋糕最重要的就是打发的过程，烤制的温度做一次就摸索出来了，如果用喷射奶油建议现吃现涂，或者厚涂，否则很容易消泡，影响口感。

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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