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原料
A: , 水: 80g, 液态酥油: 70g, 糖: 35g, B: , 低粉: 50g, 玉米淀粉: 16g, 抹茶粉: 9g, C: , 蛋黄: 100g, D: , 蛋清: 150g, 糖: 85g, 塔塔粉: 5g
步骤
1A部分放炉上烧开
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2油水会沸腾溅出,注意安全
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3煮好的A倒入B,快速搅拌均匀,至无颗粒状态,最后加蛋黄,搅拌均匀
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4如图状态
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5D部分蛋白打到湿性发泡,取三分之一倒入蛋黄糊,搅拌均匀后倒回蛋白盆,翻拌均匀
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6倒入铺了烘焙纸的烤盘抹匀,入预热好的烤箱烘烤,上火180,下火150,18分钟左右
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7烤好的蛋糕倒扣过来冷却,撕掉膜
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8冷却的时候,可以做焦糖芝麻。先把白芝麻均匀撒烤盘上,烘烤10分钟左右
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9水和糖放炉上加热至沸腾,关火,加入黄油拌匀
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10烤熟的白芝麻快速倒入翻拌均匀,动作要快,不热会凝固
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11冷却的蛋糕,均匀抹上打发好的鲜奶油
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12撒上做好的焦糖芝麻,要均匀
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13卷起,不着急吃的话可以放冰箱冷藏一下
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14着急吃的话直接切块吧,当早餐或下午茶都是极美味的!
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