古早味•榴莲蛋糕做法烹饪大全 地道古早味•榴莲蛋糕如何做

最近古早味蛋糕好热啊👌大家都在吃买来吃，我之前跟着很多日本棉花蛋糕和古早味蛋糕做出来吃了，今天刚巧有榴莲，于是就有一个大胆的想法……
蛋糕湿性材料多，有难度，新手请勿轻易尝试。

用料  

古早味•榴莲蛋糕的做法  

1. 取100g榴莲肉
   get 100g durian meat

2. 烘焙纸裁成需要尺寸放进8寸蛋糕模
   Cut wax paper to fit and place into 8” cake pan

3. 准备所有材料，分离蛋清蛋白，蛋白冷冻约5分钟
   get all ready and freeze egg white about 5 mins

4. 玉米油加热至微沸（油有明显纹路），关火倒入过筛面粉
   heat corn oil to micro-boiling, turn off fire then mix with sieved flour

5. 搅拌均匀
   mix well

6. 放入榴莲肉拌匀
   put durian first into mixture, mix

7. 放入蛋黄拌匀
   get egg together, blend mixture until free from lumps

8. 装一盘水放进烤箱中下层，开始预热烤箱150°C
   Fill a pan with water, place in the lower layer of oven and turn on oven 300°F

9. 从冰箱拿出蛋白，这是边缘开始结冰，加入盐，几滴香草精和柠檬汁
   Take out egg white, it is icing up about the edges, put inside salt, vanilla and lemonade

10. 先高速打发蛋白至粗泡，再分3次加入白糖，转低速打发
    Beat over a high speed briefly, after that, add sugar in 3 times, adjust to the low speed

11. 打发至中湿性发泡（就是图片中的样子）
    Beat to soft peak

12. 先加1/3蛋白至蛋黄糊搅拌均匀
    add 1/3 egg white into egg yolk, batter and combine

13. 把蛋黄糊加入蛋白中翻拌均匀
    Fold all together

14. 翻拌手法
    Folding way

15. 将蛋糕糊倒进蛋糕模轻摔两下磕出大气泡，放进烤箱烤60～70分钟
    Fill in cake pan, shake out the air and place on middle shelf of oven. Steam bake in 300°F for 60~70 mins

16. 取出蛋糕倒扣在网架上几分钟，撕掉烘焙纸掰开就可以吃啦嗷呜～
    Remove from pan, invert cake onto rack for 5 mins. It’s done now, enjoy!

小贴士

榴莲不要随便随便加量，不然蛋糕会很湿喵～
Please don’t change how much the durian.