清晨美味小点心肉松蛋糕卷

huanggua

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<br /></span><span style="font-size: small;"><span style="font-size: small;">     </span><span style="font-size: small;">        材料:（29*25的烤盘一盘）蛋白3个 细砂糖35g;蛋黃3个 细砂糖10g 色拉油30g(可为任何无色无味色拉油) 牛奶45g 低粉75g辅料：肉松 沙拉酱 </span><span style="font-size: small;">    </span></span></p>
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<br /><p align="left"><span style="font-size: small;"> 制作步骤：</span></p>
<br /></span></span> 1、 准备材料。面粉需要过筛，蛋白蛋黄分离，盛蛋白的盆要保证无油无水，最好使用不锈钢盆</span></p>
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<br /><p><span style="font-family: Arial;"><span style="font-size: small;"> 2、 用打蛋器把蛋白打到呈鱼眼泡状的时候，一次加入细砂糖(35克)，再继续打一会儿，当提起打蛋器，蛋白能拉出弯曲的尖角的时候，表示已经到了湿性发泡的程度。这样就可以了</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><br />
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<br /><p align="left"><span style="font-family: Arial;"><span style="font-size: small;"> 3、 把3个蛋黄加入10克细砂糖，用打蛋器轻轻打散。不要把蛋黄打发(如果蛋黄被打到颜色变浅，体积变大，就说明被打发了。</span></span></p>
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<br />4、 依次加入30克色拉油和40克牛奶，搅拌均匀。再加入过筛后的面粉，用橡皮刮刀轻轻翻拌均匀。不要过度搅拌，以免面粉起筋。<br />
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<br /><p align="left"><span style="font-family: Arial;"><span style="font-size: small;"> 5、 盛1/3蛋白到蛋黄糊中。用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌，不要划圈搅拌，以免蛋白消泡)。翻拌均匀后，把蛋黄糊全部倒入盛蛋白的盆中，用同样的手法翻拌均匀，直到蛋白和蛋黄糊充分混合。</span></span></p>
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<br />6、 把做好的蛋糕糊倒入铺了油纸的烤盘中。把面糊尽量的抹平。撒上肉松（你也可以后放，俺这样放是为了吃着方便 也不会吃得到处都是肉松）<br />
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<br /><p align="left"><span style="font-family: Arial;"><span style="font-size: small;">7、 用手端起烤盘，用力的震两下，让蛋糕糊内部的大气泡跑出。</span></span></p>
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<br />8、 把烤盘放入预热好的烤箱，上下火180度，烤15-20分钟左右。烤到表面金黄色即可。出炉以后脱模倒扣，并把四周的蛋糕纸撕开，等待蛋糕冷却。<br />
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<br /><p align="left"><span style="font-family: Arial;"><span style="font-size: small;"> 9、 在冷却后的蛋糕表面涂上一层沙拉酱</span></span></p>
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<br />10、用手推动蛋糕往前卷起来。</span> </span></p>
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<br /><p align="left"><span style="font-family: Arial;"><span style="font-size: small;">11、卷好后的蛋糕卷，就势用油纸包裹起来。</span></span></p>
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<br />12、把卷好的蛋糕卷放进冰箱冷藏30分钟，使蛋糕卷定型。然后就可以撕开油纸，并切片了。</span></span><span style="font-size: small;">  </span></span></p>                                                                              
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<br /></p><p align="left"><span style="font-size: small;"><span style="font-family: Comic Sans MS;"><font color="#000000">11、卷好后的蛋糕卷，就势用油纸包裹起来。</font></span></span></p>
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<br />12、把卷好的蛋糕卷放进冰箱冷藏30分钟，使蛋糕卷定型。然后就可以撕开油纸，并切片了。</font></span></span></p>
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