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详细内容

芒果蛋糕卷

芒果蛋糕卷的做法
8.5 综合评分 171 人做过这道菜收藏
_慧绘美食记_的厨房
_慧绘美食记_ 昨天晚上做的，用的上次做樱桃蛋糕卷的配方，换成了芒果夹馅，不过做出来的蛋糕颜色没有上次那么鲜艳，可能是材料上有区别的原因吧，这次换成了总统黃油，颜色比安佳的偏白。芒果做夹馅别有一番风味，下面说做法~

用料

①蛋糕卷材料：
蛋黃	100g
細砂糖（加入蛋黃中）	26g
低筋粉	58g
蛋白	124g
細砂糖（加入蛋白中）	52g
黃油	12g
牛奶	29g
②夾餡：
芒果	2個
淡奶油	80g
細砂糖	10g
③其他
大號烤盤	1個（底部20×30cm）
錫紙	適量
刮板	1個
油紙	適量

芒果蛋糕卷的做法

隔水加热牛奶和黃油，保持40度左右备用。
蛋黃中加入細砂糖。
用蛋抽充分搅拌均匀，直至砂糖溶解，蛋黃液变浅。
蛋白先打成魚眼泡的狀態；
然后分三次加入細砂糖，用电打打发蛋白。
打到濕性發泡的狀態，有小彎鈎即可。不要打到小直角的幹性發泡狀態。
蛋黃糊中加入1/3的蛋白霜，翻拌均匀。
*翻拌手法，橡皮刮刀側面接觸蛋糊，從2點鍾的位置開始通過中心然後到達8點的位置，再貼著盆的側面在9點的位置翻起，這樣不容易消泡。右手翻一下，左手逆時針轉動一下盆子，直到拌勻。
然後篩入低筋面粉；
繼續翻拌均勻。
全部倒入剩余的2/3蛋白霜中。
用刮刀翻拌均勻。
顺着刮刀慢慢淋入加热好的牛奶和融化的黃油，先淋在刮刀上，慢慢流入蛋糕糊中（黃油与牛奶需手摸略热，40度左右。这个温度淋入，才不容易消泡）。
*烤箱預熱，上下火180度。
用翻拌的手法拌勻蛋糕糊。
從大約15cm的高度倒入烤盤中。
迅速用刮板抹平表面，記得刮板不要來來回回的抹，沖一個方向就好。
然後震兩下。
放入預熱好的烤箱裏，上下火160度，烤20分鍾左右。
*具體情況視自己的烤箱而定，如果産生鼓起的現象，適當降低爐溫。
出炉后震模，然后立刻拖到晾网上，拆开四个角的錫紙，冷却备用。
等待的時間來做夾餡。把芒果豎起，切兩刀，把果核分出來，然後在果肉上用刀劃出格子狀的紋理，翻一下，用刀取出果肉。
喜歡吃就多放一些，我用了150g左右。
80淡奶油中加入10g細砂糖。
*我只抹了薄薄的一层，喜欢奶油的可以多放一些，淡奶油和細砂糖的打发比例约为10：1
打到七分發即可。
晾凉的蛋糕表面放上油紙，然后翻过来。
*記得一定要晾涼，不然蛋糕表皮容易粘。
翻的时候，油紙上面放上面板，扶着晾网和面板上下颠倒翻过来就可以了，手法要轻。
翻过来之后，撕掉錫紙。
然後塗上打發好的奶油，頭部位置多抹一點。
再放上芒果肉。
然后拎起油紙的两头顺势卷起蛋糕卷。
用油紙把蛋糕卷包好，放入冰箱里冷藏1個晚上至定型。
切的時候用鋸齒刀來回鋸著切即可。
美味的蛋糕卷卷~

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