古早味•榴梿蛋糕

原料

榴梿肉durian: 100g, 玉米油corn oil: 50ml, 鸡蛋egg: 4只, 低筋面粉cake flour: 60g, 白糖sugar: 50g, 柠檬汁lemonade: 几滴several drops, 盐salt: 0.5g, 香草精vanilla serum: 几滴several drops

步骤

1取100g榴莲肉 get 100g durian meat

2烘焙纸裁成需要尺寸放进8寸蛋糕模 Cut wax paper to fit and place into 8” cake pan

3准备所有材料,分离蛋清蛋白,蛋白冷冻约5分钟 get all ready and freeze egg white about 5 mins

4玉米油加热至微沸,关火倒入过筛面粉 heat corn oil to micro-boiling, turn off fire then mix with sieved flour

5搅拌均匀 mix well

6放入榴莲肉拌匀 put durian first into mixture, mix

7放入蛋黄拌匀 get egg together, blend mixture until free from lumps

8装一盘水放进烤箱中下层,开始预热烤箱150°C Fill a pan with water, place in the lower layer of oven and turn on oven 300°F

9从冰箱拿出蛋白,这是边缘开始结冰,加入盐,几滴香草精和柠檬汁 Take out egg white, it is icing up about the edges, put inside salt, vanilla and lemonade

10先高速打发蛋白至粗泡,再分3次加入白糖,转低速打发 Beat over a high speed briefly, after that, add sugar in 3 times, adjust to the low speed

11打发至湿性发泡 Beat to soft peak

12先加1/3蛋白至蛋黄糊搅拌均匀 add 1/3 egg white into egg yolk, batter and combine

13把蛋黄糊加入蛋白中翻拌均匀 Fold all together

14翻拌手法 Folding way

15将蛋糕糊倒进蛋糕模轻摔两下磕出大气泡,放进烤箱烤60~7分钟 Fill in cake pan, shake out the air and place on middle shelf of oven. Steam bake in 300°F for 60~70 mins

16取出蛋糕倒扣在网架上几分钟,撕掉烘焙纸掰开就可以吃啦嗷呜~ Remove from pan, invert cake onto rack for 5 mins. It’s done now, enjoy!

小技巧

榴梿不要随便随便加量,不然蛋糕会很湿喵~ Please don’t change how much the durian.


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