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首頁 >> 烘焙配方 >>紙杯蛋糕 >> 原味戚风紙杯蛋糕（烤箱做紙杯蛋糕）

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原味戚风紙杯蛋糕（烤箱做紙杯蛋糕）

原味戚风紙杯蛋糕（烤箱做紙杯蛋糕）的做法
7.5 综合评分 1496 人做过这道菜收藏
模样生活的厨房
模样生活圆模的戚風蛋糕做多了，现在来一个纸杯版的戚風蛋糕，好香好柔软的呢~~（约12个连模杯子+6个大杯子蛋糕的量）

用料

低筋面粉	100克
雞蛋	4個
細砂糖	60克（加入蛋白中）
細砂糖	25克（加入蛋黃中）
牛奶	65克
食用油	50克

原味戚风紙杯蛋糕（烤箱做紙杯蛋糕）的做法

准备好材料，雞蛋最好放至室温再用
先将雞蛋的蛋黄和蛋白分开，把蛋黄和細砂糖混合后用打蛋器打发到体积膨大，颜色变浅，再分三次加入食用油，每加入一次都用手动打蛋器搅拌到混合均匀再加下一次
再加入牛奶，攪拌均勻
篩入低筋面粉，用橡皮刮刀翻拌均勻，成爲蛋黃面糊
做蛋白霜：（裝蛋白的器皿必須無油無水）先用電動打蛋器打至粗泡狀態
蛋白里加入1/3的細砂糖，转中高速打至细腻的泡沫，再加入1/3的細砂糖，转高速继续打至可呈现纹路的状态
最後加入剩下的糖，繼續打至幹性發泡的狀態（即是當提起打蛋器的時候，蛋白能拉出一個短小直立的尖角），這樣蛋白霜就完成了
取1/3蛋白霜入蛋黃糊盤中，用橡皮刮刀翻拌均勻；再取1/3的蛋白霜入蛋黃糊盤中，用橡皮刮刀翻拌均勻
最後把蛋黃糊盤中的面糊全部倒入剩下的蛋白霜盤中，完全翻拌均勻（切記不能畫圈攪拌）
將蛋糕糊裝入12蛋糕連模之前，可以先將蛋糕糊裝入裱花袋
小蛋糕杯放入模具，再擠入蛋糕糊，8-9分滿左右即可，裝好之後，在桌面上輕輕嗑幾下，把蛋糕糊裏面的大氣泡震出來
烤箱預熱10分鍾，烘烤170度25分鍾
小蛋糕烘烤的同時將剩下的蛋糕糊倒入大紙杯裏，8分滿即可，嗑幾下震出大氣泡
等小蛋糕烤完之後，立刻放入烤箱烘烤，也是170度25-30分鍾
原味戚風蛋糕就这样完成了，出炉后也要在桌面上嗑几下，紙杯蛋糕就不用倒扣了
你看，這高度
裂得很誘人吧~

小貼士

烤箱：客浦TO5332烤箱
1、打發蛋白的器皿必須是無水無油，而且蛋白中不能混入蛋黃，否則會影響蛋白的打發
2、打發蛋白的時候加入一兩滴白醋或者檸檬汁，可以幫助蛋白更容易打發而且更穩定
3、混合面糊的時候，應該用從下往上翻拌的手法混合面糊，不要大力攪拌，避免消泡
4、混合的時候不要一次性加入所有蛋白，這樣不容易混合均勻，也容易讓蛋白消泡
5、烘烤的溫度和時間僅作參考
6、紙杯蛋糕不需要倒扣，蛋糕会塌一点是正常现象免责声明：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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