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原料
肉桂焦糖苹果: , 黄油: 55g, 细砂糖: 35g, 去核去皮苹果: 300g, 肉桂粉: 适量, 蛋糕体: , 黄油: 130g, 全蛋液: 130g, 红糖: 30g, 细砂糖: 65g, 低筋面粉: 130g, 泡打粉: 2g(可不放)
步骤
11.苹果去皮去核切小丁待用
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2黄油+细砂糖小火加热
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3加热变成焦糖色(一定要用小火,避免焦糖沙化)。
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4不断搅拌至苹果丁8分熟,加入适量的肉桂粉搅拌均匀
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5做好的焦糖苹果的状态
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61.黄油温室软化
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7用打蛋器打到蓬松发白的状态
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8加入细砂糖和红糖用刮刀拌匀
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9用打蛋器搅打至砂糖融化
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10分次加入全蛋液,每加入一次都要充分搅拌均匀再加下一次,避免油水分离。(鸡蛋要用常温蛋)
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11筛入面粉和泡打粉,用刮刀翻拌均匀,直到看不见干粉为止
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12搅拌好的状态
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13加入肉桂焦糖苹果,翻拌均匀
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14翻拌好的状态
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15磅蛋糕模提前折好油纸铺好,将面糊倒入模子里,刮平表面。烤箱提前预热,170度烤20分钟,待表面结皮,取出来用沾水的利刀划口,继续170度烤25分钟。待冷却以后再脱模
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16脱模后用保鲜膜包起来,常温放两天以后口感最好!~
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