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零失敗的戚風蛋糕卷

零失敗的戚風蛋糕卷的做法
8.5 综合评分 3928 人做过这道菜收藏
7丁的厨房
7丁在风靡下厨房的小四卷的基础上有所调整，采用后蛋法，乳化更完全，面糊更细腻，坯子发的更厚。而且作为基础配方，在加低粉前加入可可、抹茶、红曲等，可以变化出不同口味，发挥自己的创意吧～

用料

低粉	40g
大雞蛋	4個
牛奶	40g
玉米油	40g
細砂糖	10g+30g
檸檬汁	數滴
夾層淡奶油	150-200g
夾層水果或其他東東	若幹

零失敗的戚風蛋糕卷的做法

玉米油加牛奶，加10g糖，蛋抽手动搅拌至充分乳化后，加低粉拌匀，这一步不要过度搅拌。然后加入4個蛋黄。
以上步驟拌出的面糊非常細膩有光澤。
分离出来4個蛋清，滴數滴檸檬汁，分3次加入30g糖，中速打至湿性发泡状态。此时预热烤箱，上火170，下火150
1/3蛋白霜加入面糊中翻拌均勻，倒入剩下的蛋白霜中，迅速翻拌至均勻細膩有彈性即可。
准備好烤盤，我用的是28金烤盤，鋪玻璃纖維油布或矽膠墊。
面糊倒入烤盤，用刮刀向四周推開，刮板刮勻。
離案板25公分下落震烤盤排氣泡，上火170，下火150，烘烤14～18分鍾。每個烤箱脾氣不一樣，觀察上色程度調整時間。出爐後正面晾皮，不要倒扣。
晾至手溫時用油紙卷起來（這一步的目的是防止一會兒正式卷的時候斷裂，不是必須的步驟，但建議新手不要省略）。不要用矽膠墊或油布，會把皮粘掉。這時打發淡奶油150～200g，加糖隨意，一般是8%～10%、切水果。
打開卷起的蛋糕坯，修邊（邊緣修成斜切面卷出來會更好看）
奶油打硬些，均勻塗抹在蛋糕坯上，近端抹厚些，遠端抹薄些，1.5公分不要抹到頭，借助擀面杖卷起來，冷藏半小時後切邊。
怎麽樣？是不是胖胖的很有食欲呀～在此方基礎上可以變化出很多口味的蛋糕卷，萬變不離其宗哦～試試吧！

小貼士

注意：1、這個方子適用于正卷。如果做毛巾面的卷子第七步需要倒扣，趁熱撕掉油布再蓋上保持濕度。
2、正卷一定要正面烤老一点，可以最后加1-2分钟调高上火烘一烘表皮，注意观察上色！时间不易过长，烤老了卷的时候会断！晾皮到至少手温！热了会掉皮！免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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