口感润泽的蛋糕是这样打开的——抹茶大理石磅蛋糕
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妈妈网_k8r97b
备孕中 · 来自深圳市
2018年2月 磅蛋糕给人的感觉就是,重油,口感结实,远不如戚风好吃。其实,是你打开磅蛋糕的方式不对哦。我来给大家介绍一款口感润泽又好吃的磅蛋糕,包你会喜欢的——抹茶大理石磅蛋糕。
首先,我们一定要将黄油软化后充分打发,黄油打发越蓬松,磅蛋糕的口感就越好。然后,也是最重要的,磅蛋糕一定要刷糖水或者酒糖液,让其充分浸润蛋糕体,然后冷藏三天以上再拿出来吃,那口感真是颠覆想象!
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/101048y2fxj7rcroy2ci0l.jpg)
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首先,我们一定要将黄油软化后充分打发,黄油打发越蓬松,磅蛋糕的口感就越好。然后,也是最重要的,磅蛋糕一定要刷糖水或者酒糖液,让其充分浸润蛋糕体,然后冷藏三天以上再拿出来吃,那口感真是颠覆想象!
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/101048y2fxj7rcroy2ci0l.jpg)
材料:
蛋糕体:
黄油 100g、细砂糖 80g、室温全蛋液 100g、低筋面粉 95g、抹茶粉 5g、泡打粉 3g
糖水:
清水 25g、细砂糖 10g
步骤:
1、首先,黄油100g切成小粒,软化至用手轻轻一戳就能戳出一个洞。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/1038544cddqt6l86qyc6jl.jpg)
2、加入80g糖粉,轻轻按压均匀。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/1039108baj7hf8vvjkmbuq.jpg)
3、用电动打蛋器打发至颜色变浅,体积蓬松。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/1039109nz9c9pxkt4id97n.jpg)
4、100g回暖至室温的蛋液分多次加入,每次都要待蛋液搅打至完全被吸收后,再加入下一次蛋液,这样可以防止水油分离。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/103910bpipp0ddbp47uib6.jpg)
5、将打好的黄油一分为二,其中一份筛入50g低粉和1.5g泡打粉,用刮刀切拌均匀。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/103945joh4hss11kszquds.jpg)
6、在另一半黄油里筛入45g低粉、5g抹茶粉、1.5g泡打粉,同样也是用刮刀切拌均匀。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/103945ssi4qwz2tredtigh.jpg)
7、将两种面糊倒在一个容器内,用刮刀稍微搅拌两三下就好,不要次数多,否则花纹就不明显啦。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/1039455kct5wczozr5ly6d.jpg)
8、做好的蛋糕糊倒入模具,将表面稍稍抹平整。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/103945cddggki50rc7g5az.jpg)
9、送入提前预热好ACA烤箱中层,上下火170度,一共烤50分钟。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/104034tcshdtgg4ya8gyfh.gif)
10、蛋糕烤到20分钟的时候,在蛋糕中间割一道口子后,重新送入烤箱继续烘烤。这样可以烤出一个漂亮的裂口。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/104032qztr5zustu35j42u.gif)
11、继续烘烤至完全熟透。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/1041217xcfjej7ece2xgxc.gif)
12、烤蛋糕的过程中我们开始制作糖液。25g清水加10g细砂糖加热至沸腾即可。
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/104030wcz8g6hd8hxq8c89.jpg)
13、蛋糕烤好脱模,冷却前用毛刷蘸糖液刷满蛋糕表面。一定要把糖液全部刷进蛋糕,然后裹保鲜膜放冰箱保存
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/104031yre8n4dssremmb4n.jpg)
14、放置3天后,磅蛋糕的风味可以达到最佳状态!
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/1041181f9gj4f29ycyqzq7.jpg)
Tips
1、因每台烤箱都不同,所有食谱提供的温度时间都仅供参考,我们应该通过观察食物的膨胀和上色速度来决定出炉的时机。
2、打发黄油时,可以将糖粉与黄油稍稍混合均匀,避免糖粉飞溅。
3、一定要使用室温鸡蛋,否则黄油容易遇冷结块。
4、若黄油打发足够充分,也可以不用泡打粉。
5、不要随意更改配方的糖油蛋比例,否则会影响磅蛋糕口感。
6、煮好的糖液,加入30g朗姆酒使用,风味更佳独特!
![](https://qimg.cdnmama.com/fs/data/attachment/forum/201802/05/104201ycljuvy67hyyh7yb.jpg)
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评论 ( 4 )
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哇塞,达人达人~
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我想问,哪里可以买到正宗的抹茶pictonguegif
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过年在家可以试试这款蛋糕
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看上去好漂亮呀