烫面榴莲北海道蛋糕 - BY LinLin Bakie


烫面榴莲北海道杯子蛋糕
A=牛奶80g,植物油60g,幼糖20g,香草精1茶匙
B=低筋面粉100g
C=蛋黄5粒(A)
D=蛋白5粒(A),幼糖60g,塔塔粉3g
做法:1)将A煮至热(不需要滚),把低筋面粉加入拌匀,然后再加入蛋黄
,要一边搅拌一边加入,然后放一边待用。
2)把蛋白打至发泡加入半份白糖和塔塔粉,继续搅拌至蛋白呈现细腻才加入剩余白糖,继续打至硬性发泡即可。
3)把2/4蛋白加入蛋黄糊里搅拌均匀,再倒回剩余蛋白里,轻轻拌匀即可。
4)把面糊舀入杯里,9分满就好,蛋糕进烤箱之前敲敲,让表面平,烤好了,出炉后也要敲敲几下,让空气出来就不会收缩了
110℃-15,125℃-15分,150℃-8分(我家烤箱热情Toyomi 60L,自家烤箱,自己调整)
馅:榴莲泥200g

Fiona Lau

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