配方:
云石蒸蛋糕
蛋白3个
海藻糖40克
白醋6克
牛奶35克
玉米油10克
大米粉70克
抹茶粉4克
水13克
蛋黄2个
材料
![](/wp-content/uploads/images/2024/02/04/af4ce7dedff1410d9b0cd5780d860b0c~noop_jr1b205fwfx.jpg)
步骤一:
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1、准备一个6寸的活底模,垫上油纸;
2、把水加热,烧开;(提前15分钟准备)
3、将牛奶与油进行搅拌,搅拌均匀后加入大米粉,顺时针方向进行搅拌,加入两个鸡蛋搅拌,搅拌至无颗粒、顺滑即可;
4、将糖、醋、蛋清放在一起,搅拌一下,防止沉底,之后用打蛋器打发,关机状态下搅三圈提起来看状态,看奶油尖头部位,以弯落为准;
步骤二:
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1、取打发好的三分之一的蛋白跟蛋黄结合,用翻拌的手法进行抄底的一个过程,再把剩下的蛋白全部加进去,用同样手法翻拌,搅拌均匀即可;
2、取一份少量的面浆跟抹茶粉进行搅拌,搅拌均匀后再加入些许面浆搅拌,直至搅拌均匀即可;
3、将调好色的面浆倒入面浆中,稍微翻版交叉一下,之后倒入活底模中,先震动一下,震平后,在表面边边往下压,之后盖上保鲜膜,放入蒸锅中,用大火蒸40分钟(一定得水烧开后放入);
步骤三:
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出锅后震动一下,趁热把保鲜膜取下,马上倒扣,等待冷却(倒扣需一小时);
成品~~~
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