小魚部落部

小魚手作空心天使蛋糕

        配方比例

                                            蛋白      100%

                                            　糖       37.5%

                                                 塩       0.5%

                                    低筋麵粉      37.5%

                                         檸檬汁       7%

                                                 水        26%

                                            蜂蜜          4%

                                        沙拉油       15%

     作法

              1. 檸檬汁. 蜂蜜. 水.沙拉油先拌勻

              2.    蛋白用三速打至起泡,糖分三次加入打發至完成

                (用手指勾起會轉彎狀)

              3.    1料加入過篩低筋麵粉拌勻(需蛋白打好才能拌麵粉)

              4.    先用1/3的打發的蛋白拌勻(拌壓.翻壓)拌勻

              5.    慢慢加入剩餘的打發蛋白至4中拌,從底部翻壓

                   (刮刀在底部翻起,不能超出缸的範圍)

              6.    稱重

              7.    倒入空心模中後抹匀,再拌插(以免有空氣)

              8.    放入烤箱先烤20分鐘,再烤10分鐘(上火180度/下火0度)

              9.    取出重敲後倒扣,放至完全冷卻

            10.   用手壓表面後,把模型蛋糕放在抺布上邊轉邊敲至脫模

                                                         蛋白用三速打至起泡

                                                              糖分三次加入打發至完成

                                                                    打發接近完成

                                                       用手指勾起試打發形狀

                                            打發完成的蛋白(亮且有光澤)           

                                                             (用手指勾起會轉彎狀)

                                                                   打發的蛋白會轉彎

             

                                         發亮又會轉彎的蛋白

               用1/3的打發蛋白和3料拌勻(拌壓.翻壓)

                                                                                  拌壓.翻壓    

                 從底部翻壓(刮刀在底部翻起,不能超出缸的範圍)

                                                                            倒入空心模中

                                                                           稱重

                                         用拌匙插壓(以免有空氣)

                                                插壓完成的天使蛋糕糊

                                       用牙籤試烘烤完成的天使蛋糕

                                                                    取出重敲後倒扣

                                                      完全冷卻的天使蛋糕

                                                                    用手壓表面準備脫模

                           把模型蛋糕放在抺布上邊轉邊敲

                                                                                                脫模中

                                                          脫模完成的天使蛋糕   

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