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首頁 >> 烘焙配方 >>蛋糕卷 >> 蛋糕卷

烘焙配方

紙杯蛋糕

芝士蛋糕

造型餅幹

咸味餅幹

糖霜餅幹

苏打餅幹

乳酪蛋糕

戚風蛋糕

歐式面包

奶油蛋糕

夹心餅幹

海綿蛋糕

翻糖餅幹

裱花蛋糕

详细内容

蛋糕卷

蛋糕卷的做法
4 人做过这道菜收藏
糖果小井的厨房
糖果小井这个方子是自己做了几次还不错的，现在分享给大家希望大家都可以做出好看的卷卷
我得烤盤是28*28的

用料

雞蛋	4個
玉米油	40g
牛奶	50g
低粉	60g
糖	50g
白醋	少許

蛋糕卷的做法

将雞蛋蛋白与蛋黄分开，蛋白一定放在无水无油的盆里，将低粉过筛备用
將油，牛奶，蛋黃，10g糖攪拌均勻然後加入低粉攪拌均勻
將烤箱175度預熱十分中，然後將蛋白裏面加入白醋然後開打蛋器低速打發至粗泡消失後加入三分之一白糖
將剩下三分之二白糖分兩次加入，打至濕性發泡
將三分之一蛋白糊倒入蛋黃液，翻棒的形式攪拌均勻，然後倒回蛋白糊裏面繼續翻棒攪拌均勻
烤盤墊好油布，油紙比較容易皺，如果做毛巾卷的話沒有那麽好看，將蛋糕液倒入，然後上下左右傾斜震蕩烤盤，蛋糕糊均勻分布
震蕩烤盤幾次震出打氣泡，放入烤箱中層175度烤25分鍾，個人家烤箱可能溫度有點不同，反正就是烤之表面發黃，如果時間不夠可以多烤一會不然出來表面不夠幹會掉皮
烤好的蛋糕出爐，將烤盤從高處摔下，震出熱氣，將油布提出模具，將油布四腳打開，表面蓋上油紙，倒扣過來，撕開油布在蓋上，我烤出來的皮倒扣過來冷卻也不粘，（但是爲了以防萬一親們在蛋糕出爐時候先等它冷卻兩分鍾在蓋上一張油紙倒扣，撕開油布再蓋上去，我看了很多大師都沒有倒扣，都是冷卻完在倒扣撕油布的，我沒有試過不知道蛋糕會不會回縮，親們可以試一試這樣正卷的話更不擔心掉皮）等待冷卻到不燙手的時候可以卷起來定形
冷卻後可以夾各種自己喜歡的陷料，方子就寫到這裏，裏面夾陷料如果是喜歡果醬的可以夾果醬
喜歡巧克力的可以做巧克力甘納許夾在裏面
喜歡水果奶油可以夾打發好的奶油

小貼士

蛋糕卷夾好陷料一定要放冰箱冷藏定形，大概一小時，然後在切才能切的好看。
這個方子我在寫的時候沒有圖，後面我會把圖補上，大家有什麽不清楚的可以問我，我盡量幫大家解決。
關于夾陷我每次做的很隨意，如果大家有特別喜歡的可以給我說我寫方子出來。
方子裏面的牛奶可以替換成等量的水，奶油，咖啡等
關于掉皮原因應該是烤的時間不夠，在延長烤幾分鍾
关于开裂蛋白打发过了，温度太高都会开裂免责声明：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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