翻糖杯子蛋糕
材料
"低粉 1.5大匙","玉米粉 1.5大匙","蛋黄 3颗","糖 30g","奶油 30g","牛奶 300g","香草精 少许","鲜奶油 150g","白棉花糖 100g","糖粉 200g","水 1/4茶匙","奶油 少许","各色色膏 适量","蛋白 6颗","糖 85g","塔塔粉 0.5g","低粉 85g","糖 20g","盐 1g","蛋黄 6颗","橄榄油 40g","牛奶 40g","泡打粉 2g"
做法
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1: 蛋糕糊低粉过筛,加入其余材料拌至无颗粒 蛋白糊蛋白打发,糖分3次加入,打至硬性发泡 将蛋白糊1/3加入蛋糕糊轻切拌匀,再加1/3,蛋白糊再轻切拌匀,反倒入蛋糕糊中做最后拌匀,倒入模型中以160度/上火,150度/下火,烘烤18分,待凉
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2: 卡士达酱将所有材料拌匀入锅煮至浓稠,待稍凉拌入鲜奶油,入冰箱冷藏备用
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3: 翻糖锅子抹上少许奶油,放入棉花糖,上面加水,以隔水加热方式,至棉花糖融化
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4: 翻糖桌面先放一半糖粉,将棉花糖倒入,再加另一半糖粉,拌切至均匀柔软,再分团加入色膏即成
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