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原料
蛋黄糊: , 蛋黄: 3个, 枫糖: 20g, 玉米油: 50ml, 椰子牛奶: 50ml, 低筋面粉: 80g, 蛋白部分: , 蛋清: 3个, 细砂糖: 50g, 表面装饰: , 淡奶油: 适量, 糖粉: 淡奶油重量的10%, 椰蓉: 适量
步骤
1分离蛋清蛋黄,接触蛋清的所有容器保证无水无油
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2蛋黄打散,加入枫糖搅拌均匀
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3加入玉米油,搅拌均匀
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4加入椰子牛奶,搅拌均匀
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5筛入低粉
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6搅拌均匀,成为细腻的蛋黄糊,待用
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7蛋白低速打发至粗泡,加入1/3的细砂糖
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8转中速打发,出现相对较细腻的泡沫时加入1/3细砂糖
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9继续打发至稍稍出现纹路时加入最后1/3细砂糖
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10用刮刀把溅起的蛋白刮到一起,转低速打发,赶走大气泡
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11打发至干性发泡,湿性发泡也可
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12蛋黄糊里加入少量蛋白拌匀
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13再把蛋黄糊倒入蛋白中搅拌均匀
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14入模
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15震去大气泡并使蛋糕糊表面大致平整
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16180度约30分钟,出炉后震一下倒扣,彻底冷却后脱模
17依据个人喜好涂抹打发好的奶油,撒上椰蓉食用