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焦糖棉花糖杯子蛋糕

焦糖&棉花糖杯子蛋糕的做法
8.1 综合评分 178 人做过这道菜收藏
奶油樱桃的厨房
奶油樱桃方子来自《超人气杯子蛋糕》
“拌入微帶苦味的香甜焦糖烘烤而成，烤融的棉花糖也很美味”——P16
造型很蠢萌味道卻很出彩的一款快手小蛋糕，喜歡焦糖的小夥伴請來試一試~！
方子分量可做标准连模馬芬6个

用料

無鹽黃油	60g
細砂糖	30g
雞蛋	1個
牛奶	30ML
低筋面粉	120g
泡打粉	1小匙（約4g）
鹽	一小撮（不知道一小撮是多少的請看小貼士）
細砂糖（焦糖酱用）	70g
冷水（焦糖醬用）	1大匙（15ML）
熱水（焦糖醬用）	2大匙（30ML）
棉花糖	30g
棉花糖（表面裝飾用）	18小粒

焦糖&棉花糖杯子蛋糕的做法

先制作焦糖酱，把70g細砂糖（焦糖酱用）和1大匙冷水（焦糖醬用）加入厚底深锅或不粘锅中中火加热，开始变色后轻轻摇晃锅子，直至整体变为均匀的焦糖色后关火，加入2大匙熱水（焦糖醬用）用木匙搅拌均匀，待冷却后量取50ML备用
雞蛋恢复室温，切成小块儿放在搅拌碗内的60g無鹽黃油室温回暖，待黄油用手指按压会凹陷的程度后，加入30g細砂糖和一小撮鹽用打蛋器搅打至颜色发白，呈乳霜状为止
分次加入打散的全蛋液繼續攪拌，每次都要攪拌到完全吸收再加入下一次
加入50ML焦糖醬，充分攪拌至完全均勻
把混合過篩的粉類和30ML牛奶分2~3次交替拌入，每次加入粉類都要用刮刀快速擦底翻拌至看不見幹粉的狀態即可，注意不要過度攪拌導致面糊膨脹性變差
大顆棉花糖剪成小粒（小粒的棉花糖不用剪開）拌入面糊，用刮刀切拌混合
把面糊装入放好油纸托的模具，送入预热好180度的烤箱烘烤20分钟，取出迅速在每个蛋糕上放2~3小粒棉花糖（表面裝飾用），送回烤箱继续烘烤5分钟即可

小貼士

1.制作焦糖醬時請注意安全，加入熱水時一定要防止飛濺燙傷
2.加入棉花糖的時間可以自由掌握，棉花糖烘烤5~10分鍾都可以
3.泡打粉不能省略，也不可以減量
4.鹽一小撮：伸出食指和拇指捏起的那些鹽就是一小撮免责声明：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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