【香蕉戚风蛋糕】
by 毛毛妈
家里买的香蕉快熟过头了，就做了这个蛋糕。因为熟香蕉比较甜，原方的糖量就减少了。很喜欢戚风蛋糕润湿柔软的口感，试过各种口味的都受欢迎。
用料:
1：香蕉一个。
2：低筋面粉（Cake 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；
3：大号鸡蛋的蛋白4个，白醋1/2茶匙或塔塔粉1/3茶匙，糖1/4杯（60克）；
4：大号鸡蛋的蛋黄4个，玉米油3大匙（40克），香草香精1/2茶匙，水1.5大匙（22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、预热烤箱340F/170C。香蕉用搅拌器（blender）打成碎糊（图1）。
2、用两个干净无水的盆分别盛蛋白和蛋黄。蛋白加白醋或塔塔粉用打蛋器（handheld mixer）高速打几分钟到发，接着加入1/4杯糖再打2分钟至硬挺（图2）。
3、用打蛋器将蛋黄高速打2分钟（图3），然后放入3大匙玉米油打1分钟。再放入剩余4料打匀，最后放入2料拌匀的面粉(图4)，用打蛋器低速打1分钟，再高速打1分钟至均匀。放入香蕉糊（图5），用橡皮刀拌匀。
4、将先前打发的蛋白的1/3放入蛋黄糊里（图6），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7），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。拌法参见戚风蛋糕视频。
5、然后将面糊倒入22×22厘米的玻璃烤盘里（图8）。将烤盘放入预热至340F/170C的烤箱内，烤35分钟左右拿出。
6、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。
爱心分享：
做戚风最关键的两步就是蛋白要打到挺，另外蛋黄糊最后和剩余2/3打发蛋白一定要翻拌均匀，这样蛋糕体才细腻。
wonderful points altogether, you simply gained a new reader. What would you recommend in regards to your post that you made a few days ago? Any positive?
Good V I should certainly pronounce, impressed with your website. I had no trouble navigating through all tabs and related information ended up being truly simple to do to access. I recently found what I hoped for before you know it in the least. Reasonably unusual. Is likely to appreciate it for those who add forums or anything, web site theme . a tones way for your customer to communicate. Excellent task..
I do agree with all of the ideas you have presented in your post. They are really convincing and will definitely work. Still, the posts are very short for newbies. Could you please extend them a little from next time? Thanks for the post.
Great write-up, I?¦m regular visitor of one?¦s blog, maintain up the excellent operate, and It’s going to be a regular visitor for a long time.