蛋糕卷的打发程度和卷法
http://image1.chinabbs.com/pic_search/original/13956/7dfd4e0702b95d6fc72a8c397c0a25ac.jpg蛋白打成中性,从盆底抽出有弯钩
http://image1.chinabbs.com/pic_search/original/13956/71e99336365e2d16e9464aed66fa90e6.jpg 然后将蛋黄+油+奶低速打粗泡
http://image1.chinabbs.com/pic_search/original/13956/8b756d64e5cf167406701dec49026ca0.jpg 加入糖.筛入低粉.低速拌匀
http://image1.chinabbs.com/pic_search/original/13956/069f5e92190f4b1d3b5e074fea6f1fc5.jpg 加蛋白糊拌匀的忘了拍.反正..这个简单.就那样.一定要拌匀就是啦) 倒入烤盘.震出小气泡.(纸要大张哦)
http://image1.chinabbs.com/pic_search/original/13956/8fb4f547ebb400468d6a9f36a4944919.jpg
出炉.不开裂不回缩(对了.我是放烤箱中层.就是上面数下来第二层)
http://image1.chinabbs.com/pic_search/original/13956/9c3f6e3cd7a00d0901f96cd3fdf9c48c.jpg 撕开油纸后马上涂上果酱开始卷.用擀面杖卷起油纸.向前提起蛋糕
http://image1.chinabbs.com/pic_search/original/13956/f1f8bdd171369de4910ced455be847ef.jpg 往下压
http://image1.chinabbs.com/pic_search/original/13956/740714d9a21afd84be5b6a7d1ca92c1b.jpg 同时也把擀面杖向后卷
http://image1.chinabbs.com/pic_search/original/13956/71ee3988b8f004be7fee1a965fd6d4a3.jpg 向后卷油纸的同时也向前卷起蛋糕(怎么这么绕口了..)
http://image1.chinabbs.com/pic_search/original/13956/2c3661ab3ef5c6a4b64e87464e64984f.jpg 卷完了.
http://image1.chinabbs.com/pic_search/original/13956/cab9981810f6bdfc3a5cbedfea75ff35.jpg
非常柔软.一点都不断.也不用一直包着帮助定型.卷完立马拆开.就是这个样子.不会散.
http://image1.chinabbs.com/pic_search/original/13956/0433e9a12368ba4754dc26de0a323c71.jpg
切掉边边.好看了吧..嘿嘿...
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