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详细内容

蘇芙蕾奶酪蛋糕

蘇芙蕾奶酪蛋糕的做法
8.4 综合评分 2359 人做过这道菜收藏
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18cm圓模

用料

奶油奶酪（kiri）	300g
黃油	45g
蛋黃	57g
砂糖	20g
玉米澱粉	11g
牛奶	150g
蛋白	95g
砂糖	55g

蘇芙蕾奶酪蛋糕的做法

奶油奶酪放进微波炉里打软，36度左右，然后和融化后的黃油一起放进一个盆里打发，有点分离也没有关系
另用一个盆放进蛋黃和砂糖搅拌后加进玉米粉搅拌均匀
煮沸的牛奶加进2的盆里快速搅拌，将盆放在沸水里面，用搅拌器快速搅拌蛋糊，直到粘稠为止立刻离开热水（图a）
將3趁熱倒進1的盆裏面攪拌均勻（圖b）
用塊絞幹的熱毛巾蓋在4上待用（圖c）
蛋白（圖d）裏面放進一點點砂糖用中速打發2分鍾，不要過頭
剩余的砂糖分两次加进蛋白里面，第一次用低速搅拌30秒，第二次用画圈的方式慢慢搅拌蛋白，提起来的蛋白有光泽，且尖尖垂下就OK了！比戚风的蛋白还要细腻（图e）
7裏的1/4加進5裏面從下到上的方式攪拌（圖f）
將剩余的蛋白全部加進8裏面攪拌均勻
入模后烤盘上注入热水（如果是活底模的话请用锡纸包好，或者用蛋糕架架在放有热水的烤盘上，或者欢欢的方法，用一个皮萨圆模子装上活底模子，然后放在烤盘里面～仔细看图可以看出来！）

小貼士

重点！180度烤箱15分钟后降低温度至160度烤25分钟，蛋糕会膨胀起来会开裂，没有关系，因为烤箱脾气不同，上面上色后就立刻关火，不要烤过头，然后不要立刻从烤箱里面拿出来，让它在里面静静的呆40到60分钟，你会发现蛋糕缩下去了，然后拿出来冷却后连模子一起包上保鲜膜进冰箱冷藏一个晚上，第二天你会尖叫的！一定！（最新版的书的温度是170度15分钟，160度15分钟，关火闷50到60分钟）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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