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首頁 >> 烘焙配方 >>蛋糕 >> 鮮奶油戚風杯子蛋糕（紙杯蛋糕）

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鮮奶油戚風杯子蛋糕（紙杯蛋糕）

鮮奶油戚風杯子蛋糕（紙杯蛋糕）的做法
7.6 综合评分 3234 人做过这道菜收藏
珍妮BLUE的厨房
珍妮BLUE 紙杯蛋糕一直是我的最爱，做过很多次了，却一直没有让自己满意。
趁着休假，跑到Page One，翻看了很多杯子蛋糕的外版书籍。
一張張精致的圖片，真是招人喜歡。
于是帶著充電後滿滿的靈感，做出了這一組還算滿意的Cupcake。
老公帶到公司分享給同事們，據說反響還不錯，收到大家的好評，心中也充滿感動。
想必在這年節關頭，小夥伴們免不了各種聚會、轟趴。
如果你還沒想好帶什麽爬梯禮物，缤紛歡快的杯子蛋糕是不錯的選擇哦~

用料

蛋糕底（約13-14個杯子蛋糕的量）：
低筋面粉	100克
蛋清	110克（約4個中等大小雞蛋）
蛋黃	60克（約4個中等大小雞蛋）
細砂糖	60克（加入蛋清中）
細砂糖	25克（加入蛋黃中）
牛奶	65克
植物油	50克
泡打粉	1小勺（5ml）
裝飾（花嘴型號詳見下文）：
鮮奶油（藍風車）	200克
細砂糖	20克
裝飾物	適量
食用色素（Americolor）	適量

鮮奶油戚風杯子蛋糕（紙杯蛋糕）的做法

先将鸡蛋的蛋黃和蛋白分开。盛蛋白的碗需要无油无水。把蛋黃和細砂糖混合后用打蛋器打发到体积膨大，状态浓稠，颜色变浅。
分三次加入玉米油(或其他無味的植物油)。每加入一次都用打蛋器攪打到混合均勻再加下一次。加入牛奶，輕輕攪拌均勻。
低筋面粉和泡打粉混合后筛入蛋黃里。用橡皮刮刀翻拌均匀，成为蛋黃面糊。将拌好的蛋黃面糊放在一旁静置备用。
将打蛋器洗干净并擦干以后，开始打发蛋白。将蛋白打发到鱼眼泡状态时，加入1/3的細砂糖。继续搅打，并分两次加入剩下的糖。
將蛋白打發到幹性發泡的狀態（提起打蛋器後，蛋白拉出直立的尖角）。
盛1/3蛋白到蛋黃碗里。翻拌均匀(从底部往上翻拌，不要画圈搅拌)。
将拌匀的面糊倒入剩余的蛋白里。再次翻拌均匀即成戚風蛋糕面糊。
把面糊倒入紙杯中，約8分滿。放入預熱好上下火180℃烤箱中層，烤20-25分鍾。
蛋糕烤好后出炉。顶部可能稍稍高出模具或些许开裂，都不是问题。通常情况，戚風蛋糕会有些回缩，若完全冷却后蛋糕体还是高于杯子，可用刀将冒出的部分削去，便于装饰。
將出爐的蛋糕立即倒扣在烤網上，直到完全冷卻。
蛋糕底置涼期間，可以打發鮮奶油。將200克稀奶油倒入打發盆中，加入20克糖，用電動打蛋器中速攪打，打到出現明顯紋路且不會來回流動，倒扣打發盆奶油也不會流出即可。
浓情系列：取適量打发好的奶油入碗，滴入红色食用色素搅拌均匀。先后将Wilton 1M裱花嘴及奶油装入裱花袋，挤在蛋糕底上即可。或直接用抹刀将奶油涂抹在蛋糕上。最后点缀装饰糖即可。
巧克力系列：取適量打发好的奶油入碗，先后将Wilton 1M裱花嘴及奶油装入裱花袋，挤在蛋糕底上即可。或直接用抹刀将奶油涂抹在蛋糕上。最后点缀草莓、巧克力粉或者挤出巧克力酱线条即可。
蜜意系列：取適量打发好的奶油入碗，先后将Wilton 1M裱花嘴及奶油装入裱花袋，挤在蛋糕底上即可。或直接用抹刀将奶油涂抹在蛋糕上。最后点缀M&M豆、草莓或者点缀心形插卡即可。
圣诞系列：取適量打发好的奶油入碗，滴入绿色食用色素搅拌均匀。先后将三能8齿裱花嘴及奶油装入裱花袋，挤在蛋糕底上即可。或直接用抹刀将奶油涂抹在蛋糕上。最后点缀装饰糖即可。
包装：将做好的紙杯蛋糕装入专用紙杯蛋糕盒即可。冷藏或冬天密封阳台保存。

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