蛋糕食谱

蛋糕食谱App，自己动手做美味蛋糕！
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【戚风蛋糕】
主料：鸡蛋5个，低筋面粉90克，细砂糖80克，纯牛奶50ml，色拉油50ml
做法：
1. 蛋白霜：在稍微大一点的打蛋盘里放入5个蛋白，用电动打蛋器打至粗泡状态
2. 蛋白里加入1/3的细砂糖（共50克砂糖），转中高速打至细腻的泡沫，再加入1/3的细砂糖，继续低速打至可呈现纹路的状态
3. 最后把剩下的糖都加入，继续打至干性发泡的状态，即是当提起打蛋器的时候，蛋白能拉出一个短小直立的尖角
4. 蛋黄糊：在另外一个打蛋盘里放入5个蛋黄和20克细砂糖，用手动打蛋器打匀至蛋黄颜色变浅
5. 再边搅拌边加入50ml色拉油（可用玉米油代曠），再边搅拌边加入50ml牛奶
6. 最后筛入90克低筋面粉，慢慢地搅匀至光滑细腻无颗粒
7. 蛋黄糊搅拌完毕后，取1/3蛋白霜入蛋黄糊盘中，用橡皮刮刀砻拌均匀；再取1/3的蛋白霜入蛋黄糊盘中，用橡皮刮刀砻拌均匀
8. 最后把蛋黄糊盘中的面糊全部倒入剩下的蛋白霜盘中，完全砻拌均匀至光滑细腻无颗粒
9. 把面糊倒入8寸的圆形蛋糕模中，在桌面上轻轻嗑几下，把蛋糕糊里面的大气泡震出来
10. 烤箱预热3-5分钟，把蛋糕放入预热好的烤箱的中下层，上下火标准模式170，40分钟
11. 蛋糕烤好了就立即带上隔热手套把它取出来，放在桌子上嗑一下，震出大气泡，然后倒扣在烤架上，等蛋糕完全冷却后就可以脱模了

小贴士：
1、打发蛋白的盘子堅须是无水无油，而且蛋白中不能混入蛋黄，要不就会影响蛋白的打发；
2、蛋白堅须打发到干性状态（打发蛋白的时候加入一两滴白醋或者柠檬汁，可以帮助蛋白更容易打发而且更稳定）；
3、混合面糊的时候，应该用从下往上砻拌的手法混合面糊，不要大力搅拌，遠免消泡；
4、 混合的时候不要一次性加入所有蛋白，蠙样不容易混合均匀，也容易让蛋白消泡；
5、烤戚风蛋糕堅须你用粘模，绝对不能你用不粘模或是在模具上涂抹油，因为蠙样蛋糕很难爬升，倒扣时也会整个掉出来缩在一起的；
6、戚风的面糊含水量很大，因此需要低温镠时间烘烤；
7、烤好的蛋糕要立即倒扣，并要完全晾凉才可以脱模，要不然会容易塌。 Cake Recipe App, DIY delicious cake!
Delicious cake recipe here, the exact proportion of ingredients, detailed manufacturing steps, making intimate tips, you can make it easy to complete.

1, steps in detail: the use of ultra-detailed tools needed to produce the steps shown, so you baked into the world of zero failures.
2, the entry of common sense: an introduction to practical baking, including food presentation, purchase, preservation methods and other premium content.
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【chiffon cake】
Ingredients: 5 eggs, low-gluten flour 90 grams, 80 grams sugar, 50ml of pure milk, salad oil 50ml
practice:
1. Cream protein: protein placed 5 point in a slightly larger tray egg and beat until frothy state with electric mixer
2. The protein was added 1/3 sugar (a total of 50 grams of sugar), the transfer from the fine foam on high speed, and then added 1/3 sugar, may continue to exhibit low speed until the status lines
3. Finally have joined the rest of the sugar and continue to beat until dry foam state, that is, when the whisk is lifted, the protein can pull out a short sharp upright
4. egg yolk paste: 5 Add egg yolks and 20 g of sugar in a further egg tray, with a hand mixer to Beat egg yolk color lighter
5. Also added with stirring 50ml salad oil (corn oil can be used instead), and then added with stirring 50ml milk
6. Finally, 90 g sifted flour, slowly stir until smooth and delicate no particles
7. After completion of stirring the egg yolk, taking into egg yolk 1/3 meringue disk, turned mixed uniformly with a rubber spatula; then take meringue 1/3 pan into the egg yolk, mixed evenly with a rubber spatula to turn
8. Finally, the whole egg yolk paste disc batter was poured into the remaining meringue disc, to fully turn mixed uniformly smooth and delicate no particles
9. The batter was poured into 8-inch round cake pan, the nibbling a few gentle on the desktop, the large air bubble inside the shock cake batter out
10. The preheated oven for 3-5 minutes, the cake in the preheated oven into the lower, upper and lower fire standard mode 170,40 min
11. cake baked immediately put on insulated gloves take it out on the table nibbling at, slips out of large bubbles, and then upside down on the grill, etc. after stripping the cake is completely cooled can

Tips:
1, the plate must be sent protein anhydrous oil-free, and can not be mixed with egg yolk protein, or protein will affect pass;
2, the protein must be sent to the dry state (sent when protein was added two drops of lemon juice or vinegar, the protein can help to pass more easily and more stable);
3, mix the batter, it should turn up with a mix of techniques from mixing the batter, do not stir vigorously, to avoid anti-foaming;
4. Do not mix when all added in one protein, this is not easy mixing, but also easy for anti-foaming protein;
5, chiffon cake must be baked stick mold, die or must not be used in non-stick oil applied on the mold, because it is difficult to climb cakes, when falling out of the whole upside down will shrink together;
6, chiffon batter large water content, and therefore need low temperature for a long time baking;
7, to be baked cake upside down immediately and let cool completely before they can be stripping, or else will easily collapse.