这款轻巧松软的蛋糕可以作为各款多层点心的基底。牢记做这款蛋糕时,要手巧动作快。
素材
6-8人分量
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蛋8个,蛋清和蛋黄分开放
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190 克 白糖
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95 克 面粉
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55 克 玉米淀粉
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45克 黄油,融化
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香草香精
步骤
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1
预热烤箱。 将烤箱温度设置为摄氏180度,或第4档。
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2
混合蛋黄。 把蛋黄放入打蛋碗,用高速搅拌,直到成奶油状。一分钟后,加入约2汤匙白糖。继续搅拌几分钟,直到蛋黄变得更稠。
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3
加入香草香精。 继续混合,直到体积变成一开始的两倍。然后关掉打蛋机,将打好的蛋黄倒入另一个碗中。
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4
清洗搅拌碗和打蛋机附件为搅打蛋清做准备。这时要确保打蛋机附件和碗都洗得非常干净。否则,任何仍然留在这些用具上的脂肪将对搅拌蛋清产生负面影响。保证这些东西滴油不粘或者参照“小提示”解决。
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5
搅打蛋清。把蛋白放入打蛋碗用高速搅拌,直至打成白色并起泡。这时分次慢慢加入白糖。
- 当蛋清粘在打蛋机附件上,不往下滴时,蛋清就是打好了。这时关掉打蛋机。
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6
把蛋黄和蛋白混合。 现在把蛋黄加到蛋清中。用橡胶刮刀把蛋黄刮到打好的蛋清中,一边刮一边把下面的翻上来,但不要过多搅拌。
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7
调面糊。 接下来,把面粉和玉米淀粉加到蛋液中。首先,把面粉和玉米淀粉在筛网里混合。用你的手把它们慢慢地筛到蛋液中。过筛的面粉能增加蛋糕中的空气,让它更轻。再次翻动把它们混合但不要过多搅拌。接着把融化的黄油加入蛋糊。
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8
烘烤。 用橡胶刮刀把蛋糊刮入放了衬纸的烤盘中。
- 用橡胶刮刀将蛋糊表面弄平,稍微晃动一下烤盘让气泡逸出。
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- 将蛋糊放入烤箱烤。
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9
取出蛋糕。 大约30分钟后,把一根竹/木筷子插入蛋糕中央,拿出来看看周围是否粘着蛋糊(蛋液混合物)。如果没有,蛋糕就是烤好了。
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10
将它放在一旁冷却,然后从烤盘里把它取出。
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11
蛋糕完全冷却后,拿一把锋利的刀,沿着蛋糕周边划一圈。
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12
从烤盘取出蛋糕。现在可以拿去裹糖霜(结霜),或加入果酱(果冻),奶油和其他馅料。
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13
大功告成。
小提示
- 如果你想要一个巧克力蛋糕,添加可可粉。
- 您可以把牛油纸垫在烤盘底部再倒入混合蛋糊。
- 食用建议:蛋糕可以直接吃,也可以作为许多不同的层状蛋糕的基底。
- 搅拌蛋清前没能彻底清洗搅拌碗的补救方法:将一个柠檬切半,用来擦碗。新鲜柠檬的柠檬酸可以分解搅打碗内的油脂。
- 用两个或更多蛋糕做成多层蛋糕。如果你能熟练混合蛋液,就按配方两倍或三倍放入材料。否则,按配方逐个做蛋糕,保证每个蛋糕轻巧和蓬松。
- 当您大功告成后,确保你吃得开心。如果你与你的朋友们共同分享,你会觉得它的味道更好。
警告
- 千万不要过度搅拌。如果你这样做,你会做出一个发不起来的蛋糕,它不会像海绵般蓬松。 它仍然可以作为小甜点的基底。
你需要准备
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1台打蛋机及附件
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1个橡胶刮刀
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1个烤盘,直径26厘米,内衬烤盘纸
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1只碗
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1个筛
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1根竹/木筷子