肉松蛋糕卷

肉松蛋糕卷

by 毛毛妈

这个葱香芝麻肉松蛋糕卷大家要试试,根据戚风蛋糕改进而来,非常好吃,热量也比较低。

%E8%91%B1%E9%A6%99%E8%8A%9D%E9%BA%BB%E8%82%89%E6%9D%BE%E8%9B%8B%E7%B3%95%E5%8D%B71 肉松蛋糕卷
用料:
1:低筋面粉(Cake flour)75克(1/2杯,直接从面袋里舀的),泡打粉(Baking Powder)1/2茶匙,盐1/2茶匙,用叉子拌匀备用;
2:蛋白4个,白醋1/2茶匙或塔塔粉1/3茶匙,糖3大匙(42克);
3:蛋黄4个,糖(28克)2大匙,玉米油(36克)3大匙,水2.5大匙;
4:葱花2大匙,芝麻2茶匙。肉松5-6大匙,我用自己做的肉松,做法见福建肉松。只要做到炒松那一步,最后不要放油至酥;
5:蛋黄酱(Mayonnaise)2大匙,可省。

注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、23×32厘米的烤盘底部铺上烤盘纸,均匀撒上4料里的葱花和芝麻(图1)待用。用两个干净无水的盆分别盛蛋白和蛋黄(图2)。蛋白加白醋用搅拌器高速打几分钟到发,接着加入糖3大匙再打2分钟(图3)。
2、接着用搅拌器高速打蛋黄1分钟,加3料里的糖打到糖溶解。加入所有剩下的3料打匀,然后加入1料(图4),中速打1-2分钟到均匀即可。

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3、将先前打发的蛋白1/3放入蛋黄糊里(图5),用橡皮刀拌匀。然后将蛋黄糊到入打发的蛋白里(图6),用橡皮刀从上往下轻轻翻拌均匀(图7)。
4、然后将面糊倒入事先准备好的烤盘里,抹平上面(图8)。将烤盘放入预热至340F/170oC的烤箱内,烤 20分钟拿出(图9)。
5、用小刀将四周剥离烤盘,蛋糕倒扣到干净的烤盘纸上,撕掉底部烤盘纸(图10),少少切掉四边,盖上一张干净的烤盘纸,蛋糕翻转过来,没有葱花芝麻的一面朝上,然后图上蛋黄酱(不喜欢可以不放),再均匀撒上4料里的肉松(图11),将蛋糕卷沿短边卷起,后面用擀面杖帮忙,用烤盘纸包好,两头捏紧(图12),放冰箱约1-2小时定型,打开烤盘纸,切片食用。
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135 Responses to 肉松蛋糕卷

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