今日份原味戚风蛋糕打卡
今天做的蛋糕的方子跟前天做的中空戚风的配方一毛一样 不同的是我将中空模具换成了圆模 我想看下换了模具的蛋糕会不会有什么变化
还是跟前面中空戚风的配方一样配比也一样 这次是我自己的图 因为之前已经说过详细的操作步骤 所以这里我就简短点算是重温一下
第一步：分蛋
第二步：蛋黄中加入少许糖打散 往蛋黄中慢慢加入油 边倒边搅拌 再加入牛奶 加入一丢丢盐 接着筛入低筋面粉搅拌成蛋黄面糊
第三步：先预热烤箱到160度 接着打发蛋白 分两次加糖 第一次出现粗泡是加入一半糖 第二次蛋白打发到细腻时加入剩下的糖 蛋白打发到干性发泡就可以啦 打发好的蛋白霜和蛋黄糊如下图
第四步：将1/3蛋白霜加入蛋黄糊中翻拌均匀 再将搅拌好的蛋黄糊倒回蛋白霜切拌翻拌均匀
第五步：倒入模具 嗑几下震出气泡 送入预热好的160度的烤箱烤35分钟
第六步：35-40分钟之后出炉倒扣 冷却 脱模
👇🏻倒扣
脱模时用手轻轻分离蛋糕和模具 刚烤好的蛋糕是很好弹性的
👇🏻成功脱模
总结一下 今天做的这个原味戚风 这个配方原方是用中空模具烤的 我私自换了圆模来做这个蛋糕 感觉还是用中空模具来做最好了 我觉得换了圆模需要延长烤制时间 而且口感没有中空的好
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