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原料
A.易小焙蛋糕粉(代粉): 85g, A.蛋黄: 4个, A.玉米油: 40g, A.椰浆: 65g, A.细砂糖: 20g, B.蛋白: 4个, B.细砂糖: 40g, B.柠檬汁: 6滴, 馅料C.铁塔淡奶油: 150g, C.细砂糖: 20g, C.草莓、芒果切粒(留几个大的草莓装饰用): 适量
步骤
1称好所需材料
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2把牛奶倒进蛋黄搅拌均匀,分两次倒进玉米油,每倒一次都要搅拌均匀
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3分三次倒进过筛易小焙低粉,每倒一次都要搅拌均匀才能倒第二次(呈Z型搅拌)
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4搅拌好的蛋黄面糊细腻、滴落顺畅,就可放在一旁
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5打发蛋白起大泡滴6滴柠檬汁(没有可用白醋代替)
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6搅打至起鱼眼泡时加三分一细砂糖(分三次加糖)
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7搅打至泡沫细腻时加第二次糖
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8搅打至有纹路出现加第三次糖
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9提起蛋头时蛋白呈微弯时就可以了(切勿打发过度,否则卷时会开裂)
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10先把一大勺蛋白霜挖过蛋黄糊里用切拌方式拌匀(不可转圈搅拌)再把面糊全倒进蛋白霜里切拌均匀
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11烤盘垫上油纸把面糊倒上去,用力震几下,震去大的海泡放进烤箱(烤箱要先150度预热好)150度中层20分钟后转165度烤5分钟上色
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12在烤蛋卷时把奶油加入细砂糖打好
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13打至奶油有清晰的条纹出现就可
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14重新拿张油纸摊平,拿出蛋卷反出来趁热撕掉底部油纸晾凉一下
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15待微凉时抹上奶油放上水果(水果奶油不宜过多,否则难卷起)
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16可以借用檊面棍把蛋卷卷起来,用油纸包起来放冰箱冷藏半小时定型
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17再把几个草莓放上面装饰一下洒上糖粉
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18切上一块,好吃好吃
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19又美又好吃的瑞士卷
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小技巧
蛋白一定不能打发过度,否则卷时开裂;卷时要温热时卷,不然也容易开裂;记得蛋卷烤时要根据自家烤箱把握时间哈,每家烤箱不一样大小不一样牌子就肯定有点差别的;最简单就是用牙签插进蛋糕里试,没面糊粘签就代表烤熟了