大噶好,上次在B站动态里发布了Instagram上的戚风蛋糕,收到了200多个赞,所以今天用博主介绍的方法来做一个。

账号是:goldiussinggi,是一个很可爱的印尼大叔。来几张截屏随意感受一下。

方子都是印尼语的,所以都是机器翻译出来的英文,很简单的句子,都能看懂。文章最后有博主的香草芝士戚风和香兰叶戚风配方,不要错过哦。

want to form split like this oven initial temperature 180 ° C fire up the bottom immediately subs for 10-15 minutes or until the surface is skinned, then remove and split use a sharp knife, then oven again temperature 150 ° -160 ° C until cooked

——来自原博的Instagram描述

根据他的做法,有两个难点,第一是他使用的是中筋面粉,第二是烤10分钟后要开门给蛋糕的脸动刀子,一般我们都知道需要用低筋面粉,烤戚风更不能中途开烤箱,但是做下来觉得这两点都不是问题,做出来是很成功的戚风。

两种面粉的区别是中筋面粉放凉后会稍微有点回缩,低筋面粉不会回缩。

抹茶粉(山政小山园特A)1大勺约4g

植物油(椰子油)27g

中筋面粉/低筋面粉60g

椰浆/牛奶/淡奶油/酸奶38g

蛋清(60g大鸡蛋)3个

细砂糖48-60g

打蛋器:KitchenAid 9速打蛋器

使用打蛋器的打奶泡配件。可以用来搅拌很细的抹茶粉,打出来的抹茶完成没有结块的。

烤箱预热190摄氏度。

抹茶粉:1tbsp约4g水:30g

用电动打蛋器的奶泡搅拌棒混合均匀。或者用茶筅、打蛋器等。

45-50g鸡蛋用量:3个蛋黄,4个蛋清(90g)。60g以上鸡蛋用量:3个蛋黄,3个蛋清。

面粉过筛,在一个大碗里放入所有蛋黄材料。原方是用中筋面粉,口感很不错,做了几次没遇到面筋太强的问题。

用打蛋器搅拌均匀。这个电动打蛋器最低速很慢,面粉都不会飞出来。实际使用时,音量非常小。

换上打发专用配件。

蛋清加入1小勺白醋。打发成海绵的样子。

加入1/2细砂糖,高速打发。

打出不消失的纹路。加入全部细砂糖,高速打发。蛋白霜细腻有光泽,像石膏一样。

打到提起打蛋器,出现小尖角就可以啦。

用打蛋器捞起一大块蛋白霜,混合到抹茶蛋黄面糊里。

最后用刮刀混合均匀。

将蛋糕糊倒入模具,不要弄脏模具。

,在桌面敲三次,去掉大气泡。用铝制模具容易长高。

烤箱190摄氏度烤8-10分钟。

这时表面已经结皮,可以下刀了。

用小刀垂直插入1cm,均匀分割。刀尖沾到面糊要擦掉。

160-170摄氏度烤40分钟。关于石板:在《cooking for geeks》一书中,提到用石板可以使烤箱温度更稳定。但是!烤戚风不要放石板,底部会烤不熟!后来我取出石板又烤了20分钟。

《cooking for geeks》的页面,是一本好书,实际应用要自己多尝试。

刚出炉的样子。

倒扣彻底放凉。

因为没有熟透,又烤了一下,所以表面黄了。

放凉后收缩起来了。

看一下蛋糕内部的组织。

淋上淡奶油+抹茶粉,开吃。放足了抹茶粉,没有苦味,甜度刚好,味道特别高级,中筋面粉的口感很松软!

我是Phina买汰烧

在这里做菜、拍视频

分享有意思的信息

这是原博的原博的24cm烟囱香草芝士戚风,烤完是这样的。

24cm烟囱香草芝士戚风

Material A:180 gr cream cheese80 gr milk full cream liquidMaterial B:9 egg yolks70 g of vegetable oil150 g medium protein flour20 gr milk powder1/2 tsp baking powder1-2 vanilla Bean pieces, split grab the contentsMaterial C:9 egg whites1/4 teaspoon salt210 gr refined granulated sugarMaterial D:50-100 gr small diced chedar cheese

* Prepare a small pot of input material A cook using low heat until liquid / soluble (not to boil)

* Mix all ingredients A + B so one stir using whisk until benar2 well blended, set aside

* Mixer of material C, sugar input slowly land in 3 sessions, mixer from small to medium speed, do not direct large speed, shake until consistent soft peak, do not over mix ya later hard mix with material B and make dough susceptible liquid

* Mix the dough C into B slowly in 3 sessions, stir back using spatula, not too long stirring it later dough melt

* Then input the ingredients stir well

* Put into pan chips 24 cm uk without any smear, beat 3x on the table to remove the bubbles and roast.

* Oven temperature 180 ° C fire up below 10 -15 minutes or until skinned surface, scratch to make the motif split, roast again temperature 150 ° -160 ° C for 55-60 minutes

* If without scratch or plain enough roast with stable temperature of oven 150 ° -160 ° C fire up the bottom until cooked, adjust to the temperature of each oven, do stab test

* I use the Galaxy Signora oven

* Once cooked directly behind the bottle and chill until benar2 cold

这是原博的原博的24cm香兰叶戚风。

24cm中空模具香兰叶戚风

Material A:

9 medium yolk

85 ml of liquid milk

65 gr juice pandanus + coconut milk

80 gr of vegetable oil

180 gr wheat flour

10 gr milk powder

1/2 tsp baking powder

Material B:

9 egg whites

1/4 teaspoon salt

220 gr refined granulated sugar

* Mix all ingredients A so one stir using whisk until benar2 well blended, set aside

* Mixer of material B, input sugar slowly the land in 3 sessions, mixer from small to medium speed, do not direct large speed , shake until consistent soft peak, do not over mix ya later hard mix with material and make the dough susceptible liquid

* Mix the dough B into A slowly in 3 sessions, stir back using spatula, not too long stirring it later dough melt

* Put into pan chips 24 cm uk without any smear, beat 3x on the table to remove the bubbles and roast.

* The oven temperature is 190 ° C fire up below 10 -15 minutes or until the surface is crusted, scratch to make the motif split, bake again temperature 160 ° C for 55-60 minutes

* If without scratch or plain enough roast with stable temperature oven 160 ° C-165 ° C fire up the bottom until cooked, adjust to the temperature of each oven, do stab test

* I use the Galaxy Signora oven

* Once cooked directly behind the bottle and chill until benar2 cold

我是Phina买汰烧

在这里做菜、拍视频

分享有意思的信息

感谢你读到最后!^_^