六寸蛋糕适合几个人吃
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
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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