【烹饪】有片｜轻松自制 北海道戚风蛋糕｜芒果忌廉流心馅
将芒果忌廉「注入」戚风蛋糕，就变成浓厚忌廉流心蛋糕，简单易整，好玩好吃～
不出一日 家人已将它消灭😋😋
材料
蛋糕部份 Cake
蛋 Egg 4只/pcs
低筋面粉 Cake Flour 75克/g
砂糖 Sugar 15 + 40克/g
鲜奶 Milk 40克/g
菜油 Vegan Oil 30克/g
忌廉部份 Cream
芒果蓉 Mango Puree 100克/g
淡忌廉 Whipping Cream 150克/g
糖 Sugar 20克/g
炼奶 Condensed Milk 10克/g
装饰部份 Toping
甜忌廉 Sweet Cream 150克/g
砂糖 Sugar 30克/g
芒果 Mango 适量/few
制作步骤
1. 先将蛋黄与蛋白分离，把蛋黄、鲜奶、砂糖、菜油搅拌均匀。
2. 筛入低筋面粉，翻拌均匀。
3. 打发蛋白，期间将40克砂糖分三次加入，打发至干性发泡。
4. 将三分一的步骤(3)与步骤(2)混合。
5. 把步骤(4)倒回余下的步骤(3)中，翻拌均匀。
6. 预热150°C焗炉，焗45分钟(实际时间按焗炉火力而定)。
7. 取出蛋糕放凉。备用。
8. 打发淡忌廉，并加入糖、炼奶、芒果蓉。
9. 把步骤(8)分多次注入放凉了的蛋糕内。简单版本在此已完成。
10. 打发甜忌廉，期间将30克砂糖分三次加入，打发至企身。
11. 把甜忌廉如影片般涂于蛋糕上，再加上装饰和芒果即成。
Step
1. Separate the egg yolks and whites first, and stir the egg yolks, fresh milk, sugar and vegan oil evenly.
2. Sift in the Cake flour and mix well.
3. Whip egg whites, add 40 grams of sugar in three portions, until Stiff peak.
4. Mix one third of step (3) with step (2).
5. Pour step (4) back into the remaining steps (3) and mix well.
6. Preheat the oven at 150°C and bake for 45 minutes (the actual time depends on the performance of the oven).
7. Take out the cake and let it cool. Set aside.
8. Whip the whipping cream, add sugar, condensed milk and mango puree.
9. Inject step (8) into the cooled cake several times. The simple version is done here.
10. Whip the sweet cream, add 30 grams of sugar in three times, until stiff peak.
11. Spread the sweet cream on the cake as shown in the video, add decorations and mango and serve.
我的频道：
