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三重黑芝麻杯子蛋糕

三重黑芝麻杯子蛋糕的做法
8.8 综合评分 234 人做过这道菜收藏
姗胖胖的厨房
姗胖胖黑芝麻亲妈粉们让我看到你们的双手好吗！

黑芝麻蛋糕體+黑芝麻醬夾心+黑芝麻乳酪奶油霜，香哭了的組合，每口都幸福到天上去。

方子可以制作底直徑5cm的杯子蛋糕6個份。

用料

低筋面粉	55g
黑芝麻粉	25g
雞蛋（連殼65g左右）	1個
細砂糖	40g
蜂蜜	10g
黃油（小貼士）	35g
淡奶油	30g
泡打粉	3g
比較稠偏固態的黑芝麻醬（夾心）	50g（我用的千金丹）
<topping>（另有進階版）
黑芝麻醬	30g
奶油奶酪	80g
糖粉	12g
黃油	35g
熟黑芝麻	少許

三重黑芝麻杯子蛋糕的做法

三重黑芝麻切面，開始吧！
黃油与淡奶油放入容器中，隔水加热或微波炉加热30秒至黃油融化。用蛋抽稍微混合，晾凉至室温。
烤箱預熱180度。
鸡蛋放入打蛋盆中，加入蜂蜜、細砂糖，用蛋抽搅拌至細砂糖融化，不用打发。
加入步骤1中已经晾凉的黃油淡奶油混合液，用蛋抽搅匀。
低筋面粉、黑芝麻粉、泡打粉混合後過篩，加入蛋糊中。
用蛋抽以不規則的方式攪拌、或者撈拌，不要畫圈，防止面糊起筋。
模具中放入紙模具，將面糊均勻倒入模具，輕磕去除大氣泡。
如果你的黑芝麻醬是膏状很稠的，可以带一次性手套直接揉成六个小球作为夹心。
如果你的芝麻酱是跟面糊浓稠度类似的话，将黑芝麻醬放入裱花袋，剪小口挤夹心。
將夾心擠入（放入）蛋糕體糊中，表面用蛋糕糊輕輕覆蓋。
放入烤箱180度烤15分鍾。
出爐不燙手時放在烤架上晾涼。
<topping>
晾涼時來做topping。
奶油奶酪、黃油软化至手指可以轻松捅一个坑的程度。打蛋盆中放入黃油、奶油奶酪、糖粉、黑芝麻醬，用电动打蛋器低速打至均匀蓬发可以裱花的程度。如果奶酪霜比较软，可以坐冰水继续搅拌至硬挺。
奶酪霜放入裱花袋中。
擠在晾涼的蛋糕上，撒上熟黑芝麻，完成。
<進階版topping>
奶酪霜部分份量減半，爲深色。
100g淡奶油加入10g糖粉打發，爲淺色。
取深色淺色各三分之一混合，爲中間色。
分別放入裱花袋，用三色轉換器擠出三色topping。

小貼士

蛋糕体中的黃油，可以用椰子油、玉米油等代替。更健康可是没有黃油香。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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