portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">堪比輕乳酪的淡奶油戚風(fēng)味道真是OMG!!用了水浴法細(xì)膩軟嫩口感堪比輕乳酪。新手寶寶也完全OK,我就是*次做!(新買的烤箱剛開(kāi)始把溫度按錯(cuò)了,弄成200度了結(jié)果表面烤過(guò)度了!還好及時(shí)糾正過(guò)來(lái),下面還是很完美跟半熟芝士味道差不多??) 我做的是6寸的哈 8寸的食材多加一倍

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">乳酪戚風(fēng)蛋糕的用料
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">低筋面粉70克,雞蛋3個(gè),細(xì)砂糖30克,淡奶油130克
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">乳酪戚風(fēng)蛋糕的做法
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟1:準(zhǔn)備好以上食材
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟2:1:淡奶油中加入低筋面粉翻拌均勻至無(wú)干粉(不要畫(huà)圈不要過(guò)度翻拌!面粉會(huì)起筋)打三個(gè)雞蛋
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟3:2:雞蛋蛋清蛋黃分離蛋黃直接打入低粉盆中翻拌均勻成為順滑的蛋黃糊
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟4:3:蛋清中加少許檸檬汁或白醋開(kāi)始打發(fā)蛋清先中低速打發(fā)至魚(yú)眼大泡加入1/3白砂糖打發(fā)至細(xì)膩小泡加入1/3白砂糖轉(zhuǎn)高速打發(fā)打發(fā)至小彎鉤狀態(tài)就可以
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟5:4:取1/3蛋白霜到蛋黃糊中翻拌均勻再把它們?nèi)康够氐鞍姿蟹杈?/span>
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟6:5:烤箱提前預(yù)熱翻拌均勻的蛋糕糊從高處倒入模具中震出大氣泡活膜的話底下包好錫紙放入盛有涼水的烤盤(pán)中水浴法烘烤烤箱中層140°烘烤20分鐘再轉(zhuǎn)150°烘烤30分鐘
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟7:做好啦 太好吃了!
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">乳酪戚風(fēng)蛋糕的烘焙技巧

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">出爐沒(méi)等涼涼我就脫模啦!太饞啦!冷藏第二天吃口味更好哦!這個(gè)方子操作超級(jí)簡(jiǎn)單一般都不會(huì)失敗的!特別好吃