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">堪比轻乳酪的淡奶油戚风味道真是OMG!!用了水浴法细腻软嫩口感堪比轻乳酪。新手宝宝也完全OK,我就是*次做!(新买的烤箱刚开始把温度按错了,弄成200度了结果表面烤过度了!还好及时纠正过来,下面还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">乳酪戚风蛋糕的用料
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,鸡蛋3个,细砂糖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">乳酪戚风蛋糕的做法
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">步骤1:准备好以上食材
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">步骤2:1:淡奶油中加入低筋面粉翻拌均匀至无干粉(不要画圈不要过度翻拌!面粉会起筋)打三个鸡蛋
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">步骤3:2:鸡蛋蛋清蛋黄分离蛋黄直接打入低粉盆中翻拌均匀成为顺滑的蛋黄糊
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">步骤4:3:蛋清中加少许柠檬汁或白醋开始打发蛋清先中低速打发至鱼眼大泡加入1/3白砂糖打发至细腻小泡加入1/3白砂糖转高速打发打发至小弯钩状态就可以
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">步骤5:4:取1/3蛋白霜到蛋黄糊中翻拌均匀再把它们全部倒回蛋白霜中翻拌均
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">步骤6:5:烤箱提前预热翻拌均匀的蛋糕糊从高处倒入模具中震出大气泡活膜的话底下包好锡纸放入盛有凉水的烤盘中水浴法烘烤烤箱中层140°烘烤20分钟再转150°烘烤30分钟
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">步骤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">乳酪戚风蛋糕的烘焙技巧

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">出炉没等凉凉我就脱模啦!太馋啦!冷藏第二天吃口味更好哦!这个方子操作超级简单一般都不会失败的!特别好吃