【奶油戚风蛋糕】
by 毛毛妈
家里买的鲜奶油一下吃不完,做了这个蛋糕,没再放油,非常香浓好吃。
![奶油戚风蛋糕Cream Chiffon Cake 奶油戚风蛋糕Cream Chiffon Cake]( http://maomaomom.com/wp-content/uploads/2018/07/奶油戚风蛋糕final.jpg )
1:低筋面粉(cake & pastry flour)75克(1/2杯,直接从面袋里舀的,未过筛),泡打粉(baking powder)1/3茶匙,用叉子拌匀备用;
2:特大号鸡蛋的蛋白4个,柠檬汁1茶匙,糖1/4杯(52克);
3:特大号鸡蛋的蛋黄4个,糖2大匙(28克),鲜奶油1/4杯(60克).
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、打蛋白的盆一定要干净无水的盆。先将1料的面粉和泡打粉拌匀(图1)。蛋白和1茶匙柠檬汁放干净无水的盆(图2),用电动打蛋机高速打2分钟,然后加入1/4杯糖再继续打2分钟至挺(图3)。
2、将用打蛋器将蛋黄和2大匙糖高速打2分钟,然后放入1/4杯鲜奶油(图4)打匀,最后放入1料拌匀的面粉,用打蛋器低速打1分钟,再高速打1分钟至均匀。
![奶油戚风蛋糕Cream Chiffon Cake 奶油戚风蛋糕Cream Chiffon Cake]( http://maomaomom.com/wp-content/uploads/2018/07/奶油戚风蛋糕1.jpg )
3、将先前打发的蛋白的1/3放入蛋黄糊里(图5),用橡皮刀拌匀。然后将蛋黄糊倒回剩余打发的2/3蛋白里(图6),用橡皮刀从上往下轻轻翻拌均匀,一定要翻拌均匀,这样蛋糕体才细腻(图7)。拌法参见戚风蛋糕视频。
4、将面糊倒入22×22厘米的玻璃烤盘或8-9寸烤模里(图8),将烤盘放入预热至340F/170摄氏度的烤箱内,烤35分钟左右拿出。
5、蛋糕倒放20分钟,然后翻过来冷凉20分钟。用一小薄刀,沿烤盘边轻轻将蛋糕剥离。切16等份,用橡皮刀从左右两边铲松蛋糕,放入密闭盒子里,冷透即可食用。
![奶油戚风蛋糕Cream Chiffon Cake 奶油戚风蛋糕Cream Chiffon Cake]( http://maomaomom.com/wp-content/uploads/2018/07/奶油戚风蛋糕final.jpg )
做戚风蛋糕最关键的两步是:第一蛋白要打到挺,第二蛋黄糊最后和剩余2/3打发蛋白一定要翻拌均匀,这样蛋糕体才细腻。
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