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士多啤梨蛋糕卷



材料:

低筋麵粉 125 克
泡打粉 5克
鹽 2 克
蛋白 4 個
檸檬汁 兩滴
細砂糖 15 克
雲呢拿油 2 滴
蛋黃 4 個
細砂糖 30克
玉米油 45克
牛奶 40ml
鮮奶油 250ml
細砂糖 60克
士多啤梨 150克

做法:

1、32*22厘米的烤盤底部鋪上烘焙油紙
2、4個蛋黃加入30克細砂糖攪打至糖溶;再加入玉米油和牛奶攪打均勻
3、將低​​筋麵粉、泡打粉和鹽混合後過篩加入蛋黃糊中
4、用橡皮刮刀將蛋黃糊翻拌均勻放一邊
5、用電動打蛋器將4個蛋白打發, 再加入幾滴檸檬汁繼續打發
6、打蛋白的過程中,分三次加入45 克的細砂糖。
7、將蛋白打至濕性發泡,打蛋器提起後蛋白掛著長尾巴
8、滴2滴雲呢拿油,再略打均勻即可
9、將1/3的蛋白糊加入蛋黃糊中翻拌均勻
10、再將步驟9中的全部蛋黃糊倒入剩餘的蛋白糊
11、烤箱預熱攝氏170°;將最後的蛋糊翻拌均勻
12、蛋糊倒入烤盤中,
13、將烤盤放入烤箱,烤20分鐘取出
14、剪一張比烤盤略大的新烘焙油紙,蛋糕烤好後倒扣在新的油紙上,並把原來那張油紙掀掉。
15、將鮮奶油加入60克細砂糖打發至不可流動的奶油霜
16、士多啤梨切碎
17、蛋糕抹上奶油霜,放上士多啤梨
18、利用底部的烘焙油紙把蛋糕捲起來,兩頭紮緊後放入冰箱冷藏20分鐘後取出切片便完成

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。