蓝莓奶油戚风蛋糕.doc

材料： 面粉：80克 牛奶：60克 蛋白：5个 蛋黄：3个 糖：60克 色拉油：40克 蓝莓：50克 装饰材料： 奶油：80克 蓝莓：70克 糖粉：适量 模具：17cm中空模 做法： 1、鸡蛋分离蛋黄和蛋清，蛋清装入无油无水的容器中，40克糖分三次加入，打至硬性发泡，提起打蛋器，蛋泡沫成直立尖角； 2、蛋黄中加入牛奶、油、20克的糖，搅拌均匀； 3、往牛奶糊中筛入面粉； 4、用刮刀拌至无颗粒； 5、取三分之一的蛋白泡沫放入牛奶蛋黄面粉糊中； 6、小心用切拌的方式拌均匀，再倒入剩余的三分之二的蛋白中； 7、用切拌的方式拌均匀，不要划圈以免消泡，如果听到明显“沙沙”声，那就是在消泡，要立即更换正在使用的手法。切拌均匀的面糊应该和切拌前的面糊体积差不多； 8、新鲜蓝莓冲洗干净； 9、用勺子稍微捣烂一下； 10、取一大勺蛋白面糊到蓝莓中，拌均匀； 11、把蛋白面糊倒入模具中，再加入蓝莓蛋白面糊，用勺子随意划几下，大致均匀。再用手拍几下模具两侧，震出大气泡； 12、烤箱预热165度，中下层，40分钟左右。20分钟后，上火调成155度，下火160度，继续烤20分钟； 13、出炉后，倒扣，完全冷却，脱模。表层裂得很可爱啊。 14、奶油打发； 15、蛋糕体倒放，平整的一面向上，奶油随意抹上； 16、摆上蓝莓，再往蓝莓上撒点糖粉就可以了。 Material: Flour, 80 g Milk: 60 g Protein: 5 Egg yolk: 3 Sugar: 60 g Salad oil: 40 g Blueberries: 50 g Decorative materials: Cream: 80 grams Blueberries: 70 grams Powdered sugar: right amount Mould: 17 cm hollow mold Practice: Separation, egg yolk and egg white,/, 1 egg white load has no oil or water in the container, 40 g sugar joined three times and beat until stiff, mention egg beater, egg bubble into a vertical Angle; 2, egg yolk, milk, oil, 20 g of sugar, stir well; 3, to sift the flour in the rice milk; 4, with scraper until no particles; 5, take a third of the yolk protein foam into the milk flour FenHu; 6, be careful with cutting way to mix well, then pour the remaining two-thirds of the protein; 7, mix well with cutting way, not guoquan lest defoaming, if hear clearly rustling sound, it is in foam, to immediately change the technique being used. Stir the batter evenly cut should be cut and stir the batter before similar size; Rinse clean, fresh blueberries; 9, with a spoon to mash slightly; 10, take a scoop of protein the batter to the blueberry, mix well; 11, the protein of the batter into the mould, then add batter blueberry protein, with a spoon at random a few strokes, roughly evenly. Again with the hand on both sides of a few taps mould, shake out big bubbles; 12, preheat the oven to 165 degrees, lower, about 40 minutes. Twenty minutes later, raising heat to 155 degree