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黑芝麻蛋糕卷

黑芝麻蛋糕卷的做法
8.2 综合评分 44 人做过这道菜收藏
E路拾缘的厨房
E路拾缘最近迷上各种卷儿~对于中式原料的偏爱让我尝试使用黑芝麻用于卷卷的制作~成品效果令我惊讶也让家人非常满意~

用料

蛋黃糊
雞蛋黃	4只
砂糖	30g
色拉油	45g
清水或牛奶	90g
黑芝麻粉	20g
中筋面粉或低筋面粉	100g
蛋白糊
蛋白	4個
白醋或檸檬汁	5滴
砂糖	50g
奶油
鮮奶油	150g
砂糖	15g

黑芝麻蛋糕卷的做法

将雞蛋黃和蛋清分离
烤箱提前預熱180℃
烤盤選用28x28cm或24x24cm鋪墊好油紙
蛋黃糊：
蛋黄4粒+砂糖30g，用蛋抽搅拌均与，至颜色稍微发白，糖有些溶化后加入色拉油45g，继续搅拌。待蛋黄变得浓稠时加入90g清水继续搅拌均匀，筛入100g的中筋面粉后，用蛋抽画Z字形将面粉拌均匀，加入黑芝麻粉拌均匀后即成蛋黃糊~
蛋白糊：
蛋白中加入5滴白醋，分三次加入砂糖，打發至濕性發泡，或彎鈎狀態。
混合：
将1/3的蛋白糊加入蛋黃糊中，用蛋抽随意搅拌至均匀，不用担心消泡。再将1/3的蛋白糊加入蛋黃糊内，此时不能再用蛋抽搅拌，改用刮铲翻拌。大致均匀时加入最后1/3的蛋白糊，继续用刮铲翻拌至面糊均匀即可。
將調好的面糊倒入烤盤，用刮板輔助將面糊刮平整。用力震一次，消除大泡後就可以入烤箱了。
180℃烤15分鍾左右~
烤好後迅速將蛋卷坯移出烤盤，倒扣在另一張油紙上，趁熱撕去蛋卷坯上的油紙後再將那張撕下來的油紙蓋在蛋卷坯上，將蛋卷坯移到鐵架上放冷。
卷卷的時候，將蛋卷坯翻轉，下面墊油紙，蛋卷坯塗上打發的奶油，用手或擀棍協助將蛋糕卷卷起後用油紙固定，放入冰箱冷藏30分鍾，就可切成件了~

小貼士

雞蛋重量爲：55-60g/個
黑芝麻粉可以选择市售的，也可以自己将黑芝麻炒香后磨碎~ 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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