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- 【AirGo- Sweet and sour salmon fish balls】
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Tag Archives: 西式甜点
改版焦糖布丁蛋糕
改版焦糖布丁蛋糕 作者:毛毛妈 爱厨的焦糖布丁蛋糕的方子收藏了好一阵子了,没来的及试。接着又看到蜜三刀的焦糖鸡蛋布丁,好馋那。又想到最近常吃的风靡私房的戚风蛋糕,天那,受不了。俺就突发奇想把它们整合到一起了,这样只用了4个鸡蛋,健康些。多谢几位的好方。 用料: 焦糖: 1:糖1/4杯,开水3大匙。 布丁: 2:蛋黄2个打散,牛奶1杯,糖2大匙,香草香精(Vanilla extract)1/4茶匙。 3:吉利丁(Gelatin)2茶匙加水2大匙拌匀。 蛋糕: 4:低筋面粉6大匙,泡打粉1/4茶匙,拌匀过筛。 5:蛋白4个,白醋1/2茶匙,糖1/4杯。 6:蛋黄2个,糖2大匙,玉米油3大匙,香草香精(Vanilla extract)1茶匙,水3大匙。 做法: 蛋糕:用两个干净无水的盆分别盛蛋白4个和蛋黄2个。蛋白加白醋1/2茶匙用搅拌器高速打几分钟到发,接着加入糖1/4杯再打2分钟。接着用搅拌器高速打蛋黄1分钟,加糖打到糖溶解。加入所有剩下的6料和4料,继续高速打1-2分钟均匀即可。将先前打发的蛋白1/3放入蛋黄糊里,用橡皮刀从上往下轻轻拌匀。然后将蛋黄糊到入打发的蛋白里用橡皮刀从上往下轻轻拌匀。然后将面糊倒入8寸的烤盘里。将烤盘放入预热至340F/170oC的烤箱内,烤35-40分钟左右。 牙签叉入蛋糕,取出不沾就烤好了。蛋糕倒放,冷凉。过程请看橙味戚风蛋糕。用橡皮刀轻轻将蛋糕剥离脱模。 焦糖水:将1中的糖放在锅中火加热,轻轻摇动锅子,等糖熔转小火煮至褐色离火(图A)。慢慢加入热水搅拌均匀。将焦糖水放入八寸实底的烤模里(家里没有实底的模,我用几个茶杯见图B),然后放在冰箱冰一会儿。 布丁液:将2和3料放入一小锅里搅拌均匀,置炉上开中小火,边煮边搅拌至糖溶解且快滚离火(图C)。稍冷后将布丁液倒入放好焦糖的容器中,等凉后放进冰箱。冷藏1个小时左右,把蛋糕用模刻出5个圆型蛋糕底(图D),然后放入盛布丁液的杯子里,保鲜纸盖好,继续冷藏几个小时凝结即可。吃时用刀刮松周边反扣到盘子里。真是好吃,上层的蛋布丁嫩滑,可见有齿刀切的印子,下层戚风蛋糕绵软,润湿。 PS:如是有八寸实底的烤模,焦糖水直接倒入,冷冻下加入布丁液,冷藏1小时后,可直接将烤好的蛋糕放布丁液上面,保鲜纸盖好,继续冷藏几个小时凝结即是一个大完整的焦糖布丁蛋糕。 You might also like:Chili Garlic Tofu 蒜蓉辣椒豆腐蒜蓉辣椒豆腐Braised fish in savory soy sauce 红烧鱼尾红烧鱼尾 Braised fish in savory soy … Continue reading