","img_height":852,"img_url":"https://ss2.meipian.me/users/305651/78b05d7ecb544acf867ba982fe25cc92.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzc4YjA1ZDdlY2I1NDRhY2Y4NjdiYTk4MmZlMjVjYzkyLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1202,"splicing_template_id":0,"text":"
很喜欢亲身经历那种蛋糕体加热膨胀的每一点变化,感受甜点满室飘香的美妙!
","img_height":1305,"img_url":"https://ss2.meipian.me/users/305651/6326615899284fbc88704a7d21a4504f.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzYzMjY2MTU4OTkyODRmYmM4ODcwNGE3ZDIxYTQ1MDRmLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1803,"splicing_template_id":0,"text":"奶油蛋糕卷
网上有很多的蛋糕卷方子,这个方子是我试做过的好吃又不开裂的方子,适合于新手制作。
原料:(28×28cm方形平底烤盘)
蛋黄液:蛋黄5个、低粉50克、食用油50克, 牛奶50克
蛋白液:蛋白5个、白砂糖50克、柠檬数滴
烤焙:上下火、中层、300F、15分钟, 调整上火350F 5分钟,至上层金黄色。
馅料:淡奶油150克、白砂糖15克
原料:(15x21 英寸长方形平底烤盘)
蛋黄液:蛋黄13个、低粉130克、食用油130克, 牛奶130克
蛋白液:蛋白13个、白砂糖130克、柠檬数滴,。 盐3克
烤焙:上下火、中层、300F、15分钟, 调整上火350F 5分钟,直至上层金黄色。
馅料:淡奶油250克、白砂糖50克
","img_height":1202,"img_url":"https://ss2.meipian.me/users/305651/0f189a6e749743b9b215615ab211c3fd.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzBmMTg5YTZlNzQ5NzQzYjliMjE1NjE1YWIyMTFjM2ZkLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1801,"splicing_template_id":0,"text":"喜欢烘焙,不只是因为品尝一刻的甜美,更多的还有创作和分享的过程。
","img_height":1200,"img_url":"https://ss2.meipian.me/users/305651/9b5a74bf33ad41aca97472d6f3fb03ea.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzliNWE3NGJmMzNhZDQxYWNhOTc0NzJkNmYzZmIwM2VhLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"splicing_template_id":0,"source_platform":"local","source":0,"type":1,"text":"做法:
1、分离蛋白及蛋黄。
2、蛋黄盆中加入牛奶及油拌匀乳化,筛入低粉再次拌匀
"},{"source":0,"img_width":1152,"splicing_template_id":0,"text":"3、蛋白盆中分三次加入白砂糖,用高速将蛋白打至湿性泡发,即提起打蛋头蛋液滴落在盆里能保持不变
","img_height":2048,"img_url":"https://ss2.meipian.me/users/305651/a8b978f464474033be884ae27c1efa62.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxL2E4Yjk3OGY0NjQ0NzQwMzNiZTg4NGFlMjdjMWVmYTYyLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1152,"splicing_template_id":0,"text":"4、将先前打发好的蛋白其中的1/3放入蛋黄糊里,用橡皮刀拌匀。然后将蛋黄糊倒回其余的2/3蛋白里,用橡皮刀从上往下轻轻翻拌均匀,这样蛋糕体才细腻。
5、将面糊倒入事先准备好的烤盘里,抹平表面。将烤盘放入预热至300F的烤箱内,烤 15分钟. 上层360F 5分钟。
","img_height":2048,"img_url":"https://ss2.meipian.me/users/305651/351253c47f5f41359b6c726688e28c07.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzM1MTI1M2M0N2Y1ZjQxMzU5YjZjNzI2Njg4ZTI4YzA3LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1152,"splicing_template_id":0,"text":"6、出炉后,提起油纸的两端,将油纸和蛋糕片一起滑到烤架上,撕开四边的油纸,散热一会。在蛋糕片表面盖上新的相同大小的油纸。
7、蛋糕片放凉后,连同盖着的油纸翻过来,撕开蛋糕底部的油纸。
8、将打发至硬挺的淡奶油涂抹在蛋糕片上,起始端抹的厚一点,末端2—3厘米处不抹。
9, 借助擀面杖将蛋糕卷卷起来,用油纸包好放冰箱冷藏半小时,切掉两端的蛋糕。
","img_height":2048,"img_url":"https://ss2.meipian.me/users/305651/9ae77d4f48c3462baecc0d10834a03e8.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzlhZTc3ZDRmNDhjMzQ2MmJhZWNjMGQxMDgzNGEwM2U4LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1801,"splicing_template_id":0,"text":"自做的奶油蛋糕卷华美出笼了!
","img_height":1200,"img_url":"https://ss2.meipian.me/users/305651/9742ef0aebe64a64bbedbf23d95acef6.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzk3NDJlZjBhZWJlNjRhNjRiYmVkYmYyM2Q5NWFjZWY2LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1588,"splicing_template_id":0,"text":"试着切下一片,轻轻咬了一口,还未等细细品尝,便一路滑进了喉咙。方才明白,书中所形容的不待咀嚼便钻下肚,是怎样一种轻灵跳跃的美味。
","img_height":1200,"img_url":"https://ss2.meipian.me/users/305651/388bcb0388ae482680c9a6494e639510.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzM4OGJjYjAzODhhZTQ4MjY4MGM5YTY0OTRlNjM5NTEwLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1500,"splicing_template_id":0,"text":"把切好的蛋糕端到餐桌,看着家人品尝,闻着空气中甜美的味道,见到所爱之人品尝时的笑容,满足之情油然而生!
","img_height":1200,"img_url":"https://ss2.meipian.me/users/305651/9b542d3500f84130b7ab6fe5abcc5ac2.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzliNTQyZDM1MDBmODQxMzBiN2FiNmZlNWFiY2M1YWMyLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1200,"splicing_template_id":0,"text":"喜欢烘焙,不只是因为品尝一刻的甜美,更多的还有创作和分享的过程。
","img_height":1500,"img_url":"https://ss2.meipian.me/users/305651/1c23209d89bf42c0ae515edaf8376a45.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzFjMjMyMDlkODliZjQyYzBhZTUxNWVkYWY4Mzc2YTQ1LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1152,"splicing_template_id":0,"img_height":2048,"source_platform":"local","type":1,"img_url":"https://ss2.meipian.me/users/305651/35abe8567bc5424ca599b29da07e168e.jpg","watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzM1YWJlODU2N2JjNTQyNGNhNTk5YjI5ZGEwN2UxNjhlLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":2594,"splicing_template_id":0,"text":"古早味蛋糕!
古早味也有怀旧的意思。是形容用简单的调料和单纯的做法来制作料理。但比较起制作戚风蛋糕和海绵蛋糕还容易成功,配料也大同小异。出炉后的古早味蛋糕不用摊凉,也不用倒扣定型,只要稍等片刻就可以切来吃了。口感暖暖的、绵软细腻,像云朵般的轻柔。
","img_height":3024,"img_url":"https://ss2.meipian.me/users/305651/0d006ba4fd89474f979f04cd2e085333.jpeg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzBkMDA2YmE0ZmQ4OTQ3NGY5NzlmMDRjZDJlMDg1MzMzLmpwZWc=/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":4032,"splicing_template_id":0,"text":"古老蛋糕的原料:
13x9 英寸方形平底烤盘
蛋黄液:蛋黄10个、低筋面粉200克、玉米油 150克、水150克
蛋白液:蛋白10个、白砂糖150克、柠檬汁数滴、盐2克。
","img_height":3024,"img_url":"https://ss2.meipian.me/users/305651/4eed841def62441e9148ec2bda914ae7.jpeg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzRlZWQ4NDFkZWY2MjQ0MWU5MTQ4ZWMyYmRhOTE0YWU3LmpwZWc=/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":2000,"splicing_template_id":0,"text":"古早味蛋糕制作步骤:
1. 分离蛋清和蛋黄
2 蛋黄里加入牛奶搅匀。
3. 微波炉加热玉米油1分钟(大约75度左右),倒入面粉中搅匀。
4. 把水倒入面粉糊中, 用之字方式拌均匀。
5. 准备蛋白液:把几滴柠檬汁及盐倒入蛋白中,加入三分之一的糖,打发粗泡沫再加入三分之一糖,泡沫细腻后再加入三分之一的糖打发到中性发泡状态,提起打蛋头有小弯钓即可。
","img_height":2666,"img_url":"https://ss2.meipian.me/users/305651/1be74ea76cc74d92a4e53cb92424e5c9.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzFiZTc0ZWE3NmNjNzRkOTJhNGU1M2NiOTI0MjRlNWM5LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":2831,"splicing_template_id":0,"text":"6. 预热烤箱。将蛋糕液倒入铺好油纸的模具中用力震几下排出大泡。再将模具放入另一个盛有冷水的烤盘上。上下火310℉(150 ℃)烤60分钟。上火350F 10 分钟。
7. 烤好后立即取出蛋糕,清摔一下震出热气,把四周烤纸撕开, 放凉切块,切好的成品放三天依旧超软湿润。
","img_height":3024,"img_url":"https://ss2.meipian.me/users/305651/824ea4c5e8e9453281573eb8babfbb10.jpeg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzgyNGVhNGM1ZThlOTQ1MzI4MTU3M2ViOGJhYmZiYjEwLmpwZWc=/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":4032,"splicing_template_id":0,"text":"古早味蛋糕,其实就是烫面水浴法的戚风蛋糕,但口感更细腻更加柔软。
","img_height":3024,"img_url":"https://ss2.meipian.me/users/305651/77d15f5e16d44b8faa7de8d7957691c6.jpeg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzc3ZDE1ZjVlMTZkNDRiOGZhYTdkZThkNzk1NzY5MWM2LmpwZWc=/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"splicing_template_id":0,"source_platform":"local","source":0,"type":1,"text":"戚风蛋糕:
八寸烤盘。
蛋黄液:蛋黄5个、食用油75克、牛奶75克(70 克水+10克奶粉)、低粉100克(过筛)
蛋白液:蛋白5个、砂糖75克、白醋l茶匙、盐1克
长方烤盘:10x15cm
蛋黄液:蛋黄12个、食用油180克、牛奶180克(180克水+30克奶粉)、低粉240克(过筛)
蛋白液:蛋白12个、砂糖180克、白醋少许、盐2克
烤焙:上下火310℉(150 ℃) 40分钟.
出炉后用力振两下,倒扣,凉后出盘。
"}]},"ext":{"id":51894609,"article_id":32842156,"ip":"70.139.180.51","origin_status":0,"edit_from":0,"client_type":0,"password_v2":"","uv":2,"font_id":0,"title_style":"","rich_text_title":"","gift_switch":1,"deleted_at":0,"recycle_expired_at":0,"share_with_nickname":1,"enable_watermark":1,"music_id":0,"music_source":-1,"_auto_update_time":"2022-09-22 11:22:26"},"extend":{"id":19488721,"article_id":32842156,"enable_download":1,"cover_width":0,"cover_height":0}},"author":{"id":305651,"nickname":"余双星","head_img_url":"http://static2.ivwen.com/users/305651/5e6bc4bb281f418d9b7b7d7ce972c302.jpg","column_visit":84548,"signature":"","favorite_count":102,"follow_count":102,"follower_count":28438,"famous_type":0,"autoplay_music":1,"text_preference":1,"client_type":1,"reward_word":"如果喜欢我的作品,请打赏鼓励哦!","member_type":0,"wechat_id":"ojq1tt0JPhKKP4oj_xS9GbqSqg3Q","country":"美国","province":"海外","city":"Pearland","career":3,"birthday":0,"gender":0,"reg_time":1447634878,"e_id":"","bedge_img":"","label_img":"","review_level":1,"token":"1061cc6bee86e8654c2dc08145dcc1b2","enable_reward_switch":false,"enable_water_mark_switch":1,"plainNickname":"余双星","member_status":1,"member_img":"","ext":null,"head_attach_img":null,"badge":null,"onlive":false,"qualification":null,"biz_info":{"is_biz_user":false,"share_domains":[]},"headwear":{"icon":"","animation":"","config":{},"param":{}},"cover_img_url":"","weibo_id":"","vwen_id":"f56e9a1b6adf054c93f0f41d59f27db5","im_id":"8dbbb8de5e9254a8459386bac87f6ed6","yx_im_token":"","last_visit_time":1710521550,"login_token":"oRerpslNpPtNB6kgi4_TZIJjXkac 72_2v1wjLPDIZdFmWyWdsiGp2Edxpa3-8iiTLPXb-8u8PXJmKY3oBSeV1p5RgWXrPFIJGTOpwfoD5qilLxSxdHzhCZIO71DS681KY9fbKqnLFQ","ip_address":"174.203.3.78","phone_num":"13603395000","device_id":"c05ff00506a144f594f22cf434a30c24","reviewer":0,"review_time":0,"account_state":0,"balance":14135,"last_contribution_time":1586739144,"member_expire_time":0,"member_qq_group":0,"web_has_login":0,"longtitude":"-95.3580340","latitude":"29.5672060","last_client_type":1,"level":0,"province_user":null,"city_user":null,"user_id":305651,"qq_id":"","apple_id":"","badge_img_url":"","reward_url":"https://www.meipian.cn/wap/reward/view/index.html?mask_id=f35de3w&author_user_id=305651&article_title=%E5%A5%B6%E6%B2%B9%E8%9B%8B%E7%B3%95%E5%8D%B7%E5%8F%8A%E5%8F%A4%E6%97%A9%E5%91%B3%E8%9B%8B%E7%B3%95%EF%BC%81","memo_name":""},"content":[{"source":0,"img_width":1280,"splicing_template_id":0,"text":"周末的早晨有那么一瞬间,发现朝阳照进厨房的光线是那么的妖娆,这种美妙时刻一下子调动我做蛋糕卷的热情!
","img_height":852,"img_url":"https://ss2.meipian.me/users/305651/78b05d7ecb544acf867ba982fe25cc92.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzc4YjA1ZDdlY2I1NDRhY2Y4NjdiYTk4MmZlMjVjYzkyLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1202,"splicing_template_id":0,"text":"很喜欢亲身经历那种蛋糕体加热膨胀的每一点变化,感受甜点满室飘香的美妙!
","img_height":1305,"img_url":"https://ss2.meipian.me/users/305651/6326615899284fbc88704a7d21a4504f.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzYzMjY2MTU4OTkyODRmYmM4ODcwNGE3ZDIxYTQ1MDRmLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1803,"splicing_template_id":0,"text":"奶油蛋糕卷
网上有很多的蛋糕卷方子,这个方子是我试做过的好吃又不开裂的方子,适合于新手制作。
原料:(28×28cm方形平底烤盘)
蛋黄液:蛋黄5个、低粉50克、食用油50克, 牛奶50克
蛋白液:蛋白5个、白砂糖50克、柠檬数滴
烤焙:上下火、中层、300F、15分钟, 调整上火350F 5分钟,至上层金黄色。
馅料:淡奶油150克、白砂糖15克
原料:(15x21 英寸长方形平底烤盘)
蛋黄液:蛋黄13个、低粉130克、食用油130克, 牛奶130克
蛋白液:蛋白13个、白砂糖130克、柠檬数滴,。 盐3克
烤焙:上下火、中层、300F、15分钟, 调整上火350F 5分钟,直至上层金黄色。
馅料:淡奶油250克、白砂糖50克
","img_height":1202,"img_url":"https://ss2.meipian.me/users/305651/0f189a6e749743b9b215615ab211c3fd.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzBmMTg5YTZlNzQ5NzQzYjliMjE1NjE1YWIyMTFjM2ZkLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1801,"splicing_template_id":0,"text":"喜欢烘焙,不只是因为品尝一刻的甜美,更多的还有创作和分享的过程。
","img_height":1200,"img_url":"https://ss2.meipian.me/users/305651/9b5a74bf33ad41aca97472d6f3fb03ea.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzliNWE3NGJmMzNhZDQxYWNhOTc0NzJkNmYzZmIwM2VhLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"splicing_template_id":0,"source_platform":"local","source":0,"type":1,"text":"做法:
1、分离蛋白及蛋黄。
2、蛋黄盆中加入牛奶及油拌匀乳化,筛入低粉再次拌匀
"},{"source":0,"img_width":1152,"splicing_template_id":0,"text":"3、蛋白盆中分三次加入白砂糖,用高速将蛋白打至湿性泡发,即提起打蛋头蛋液滴落在盆里能保持不变
","img_height":2048,"img_url":"https://ss2.meipian.me/users/305651/a8b978f464474033be884ae27c1efa62.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxL2E4Yjk3OGY0NjQ0NzQwMzNiZTg4NGFlMjdjMWVmYTYyLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1152,"splicing_template_id":0,"text":"4、将先前打发好的蛋白其中的1/3放入蛋黄糊里,用橡皮刀拌匀。然后将蛋黄糊倒回其余的2/3蛋白里,用橡皮刀从上往下轻轻翻拌均匀,这样蛋糕体才细腻。
5、将面糊倒入事先准备好的烤盘里,抹平表面。将烤盘放入预热至300F的烤箱内,烤 15分钟. 上层360F 5分钟。
","img_height":2048,"img_url":"https://ss2.meipian.me/users/305651/351253c47f5f41359b6c726688e28c07.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzM1MTI1M2M0N2Y1ZjQxMzU5YjZjNzI2Njg4ZTI4YzA3LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1152,"splicing_template_id":0,"text":"6、出炉后,提起油纸的两端,将油纸和蛋糕片一起滑到烤架上,撕开四边的油纸,散热一会。在蛋糕片表面盖上新的相同大小的油纸。
7、蛋糕片放凉后,连同盖着的油纸翻过来,撕开蛋糕底部的油纸。
8、将打发至硬挺的淡奶油涂抹在蛋糕片上,起始端抹的厚一点,末端2—3厘米处不抹。
9, 借助擀面杖将蛋糕卷卷起来,用油纸包好放冰箱冷藏半小时,切掉两端的蛋糕。
","img_height":2048,"img_url":"https://ss2.meipian.me/users/305651/9ae77d4f48c3462baecc0d10834a03e8.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzlhZTc3ZDRmNDhjMzQ2MmJhZWNjMGQxMDgzNGEwM2U4LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1801,"splicing_template_id":0,"text":"自做的奶油蛋糕卷华美出笼了!
","img_height":1200,"img_url":"https://ss2.meipian.me/users/305651/9742ef0aebe64a64bbedbf23d95acef6.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzk3NDJlZjBhZWJlNjRhNjRiYmVkYmYyM2Q5NWFjZWY2LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1588,"splicing_template_id":0,"text":"试着切下一片,轻轻咬了一口,还未等细细品尝,便一路滑进了喉咙。方才明白,书中所形容的不待咀嚼便钻下肚,是怎样一种轻灵跳跃的美味。
","img_height":1200,"img_url":"https://ss2.meipian.me/users/305651/388bcb0388ae482680c9a6494e639510.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzM4OGJjYjAzODhhZTQ4MjY4MGM5YTY0OTRlNjM5NTEwLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1500,"splicing_template_id":0,"text":"把切好的蛋糕端到餐桌,看着家人品尝,闻着空气中甜美的味道,见到所爱之人品尝时的笑容,满足之情油然而生!
","img_height":1200,"img_url":"https://ss2.meipian.me/users/305651/9b542d3500f84130b7ab6fe5abcc5ac2.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzliNTQyZDM1MDBmODQxMzBiN2FiNmZlNWFiY2M1YWMyLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1200,"splicing_template_id":0,"text":"喜欢烘焙,不只是因为品尝一刻的甜美,更多的还有创作和分享的过程。
","img_height":1500,"img_url":"https://ss2.meipian.me/users/305651/1c23209d89bf42c0ae515edaf8376a45.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzFjMjMyMDlkODliZjQyYzBhZTUxNWVkYWY4Mzc2YTQ1LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":1152,"splicing_template_id":0,"img_height":2048,"source_platform":"local","type":1,"img_url":"https://ss2.meipian.me/users/305651/35abe8567bc5424ca599b29da07e168e.jpg","watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzM1YWJlODU2N2JjNTQyNGNhNTk5YjI5ZGEwN2UxNjhlLmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":2594,"splicing_template_id":0,"text":"古早味蛋糕!
古早味也有怀旧的意思。是形容用简单的调料和单纯的做法来制作料理。但比较起制作戚风蛋糕和海绵蛋糕还容易成功,配料也大同小异。出炉后的古早味蛋糕不用摊凉,也不用倒扣定型,只要稍等片刻就可以切来吃了。口感暖暖的、绵软细腻,像云朵般的轻柔。
","img_height":3024,"img_url":"https://ss2.meipian.me/users/305651/0d006ba4fd89474f979f04cd2e085333.jpeg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzBkMDA2YmE0ZmQ4OTQ3NGY5NzlmMDRjZDJlMDg1MzMzLmpwZWc=/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":4032,"splicing_template_id":0,"text":"古老蛋糕的原料:
13x9 英寸方形平底烤盘
蛋黄液:蛋黄10个、低筋面粉200克、玉米油 150克、水150克
蛋白液:蛋白10个、白砂糖150克、柠檬汁数滴、盐2克。
","img_height":3024,"img_url":"https://ss2.meipian.me/users/305651/4eed841def62441e9148ec2bda914ae7.jpeg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzRlZWQ4NDFkZWY2MjQ0MWU5MTQ4ZWMyYmRhOTE0YWU3LmpwZWc=/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":2000,"splicing_template_id":0,"text":"古早味蛋糕制作步骤:
1. 分离蛋清和蛋黄
2 蛋黄里加入牛奶搅匀。
3. 微波炉加热玉米油1分钟(大约75度左右),倒入面粉中搅匀。
4. 把水倒入面粉糊中, 用之字方式拌均匀。
5. 准备蛋白液:把几滴柠檬汁及盐倒入蛋白中,加入三分之一的糖,打发粗泡沫再加入三分之一糖,泡沫细腻后再加入三分之一的糖打发到中性发泡状态,提起打蛋头有小弯钓即可。
","img_height":2666,"img_url":"https://ss2.meipian.me/users/305651/1be74ea76cc74d92a4e53cb92424e5c9.jpg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzFiZTc0ZWE3NmNjNzRkOTJhNGU1M2NiOTI0MjRlNWM5LmpwZw==/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":2831,"splicing_template_id":0,"text":"6. 预热烤箱。将蛋糕液倒入铺好油纸的模具中用力震几下排出大泡。再将模具放入另一个盛有冷水的烤盘上。上下火310℉(150 ℃)烤60分钟。上火350F 10 分钟。
7. 烤好后立即取出蛋糕,清摔一下震出热气,把四周烤纸撕开, 放凉切块,切好的成品放三天依旧超软湿润。
","img_height":3024,"img_url":"https://ss2.meipian.me/users/305651/824ea4c5e8e9453281573eb8babfbb10.jpeg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzgyNGVhNGM1ZThlOTQ1MzI4MTU3M2ViOGJhYmZiYjEwLmpwZWc=/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"source":0,"img_width":4032,"splicing_template_id":0,"text":"古早味蛋糕,其实就是烫面水浴法的戚风蛋糕,但口感更细腻更加柔软。
","img_height":3024,"img_url":"https://ss2.meipian.me/users/305651/77d15f5e16d44b8faa7de8d7957691c6.jpeg","source_platform":"local","type":1,"watermark":"?meipian-watermark/bucket/ivwen/key/dXNlcnMvMzA1NjUxLzc3ZDE1ZjVlMTZkNDRiOGZhYTdkZThkNzk1NzY5MWM2LmpwZWc=/nickname/5L2Z5Y-M5pif/userid/MzA1NjUx/sign/9f281f89bc870a6138ae251801b97f44"},{"splicing_template_id":0,"source_platform":"local","source":0,"type":1,"text":"戚风蛋糕:
八寸烤盘。
蛋黄液:蛋黄5个、食用油75克、牛奶75克(70 克水+10克奶粉)、低粉100克(过筛)
蛋白液:蛋白5个、砂糖75克、白醋l茶匙、盐1克
长方烤盘:10x15cm
蛋黄液:蛋黄12个、食用油180克、牛奶180克(180克水+30克奶粉)、低粉240克(过筛)
蛋白液:蛋白12个、砂糖180克、白醋少许、盐2克
烤焙:上下火310℉(150 ℃) 40分钟.
出炉后用力振两下,倒扣,凉后出盘。
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