热爱烘焙的姑娘，如果我会，那么你也可以
大家好，我是 [beinusi]可以叫我烘焙姑娘，一个对美食烘焙充满热爱与执着的新手创作者。
一直以来，我都热衷于穿梭在厨房中，将各种食材巧妙搭配，看着它们在烤箱中逐渐变成美味的点心，这个过程对我来说充满了魔力。我不断尝试新的食谱，无论是经典的法式甜点，还是创意十足的现代烘焙作品，我都全力以赴去探索和实践。
我希望在 Steemit 这个平台上，与大家分享我的烘焙历程，从最初的选材准备，到制作过程中的每一个小技巧和小失误，再到成品出炉的喜悦。我相信每一次烘焙都是一次独特的体验，也期待能和大家一起交流学习，共同提升我们的美食烘焙技艺，让更多的人感受到烘焙带来的温暖与甜蜜。
今天终于整理出了超详细的做法和教程～无油低糖，不管做蛋糕胚还是空口吃都非常好吃！
💛食材💛
鸡蛋5个
牛奶95克
低筋面粉 90克
细砂糖45克 （不建议再减少，影响蛋糕稳定性） 柠檬汁数滴
💛做法💛
蛋黄＋牛奶搅拌均匀，筛入低筋面粉搅拌顺滑
蛋清＋柠檬汁，分三次加细砂糖打发至中性发泡小尖 钩状态。(蛋白打发至鱼眼泡＋1/3糖，继续打发蛋白有淡淡纹路+1/3糖，蛋白出现明显纹路+1/3糖)边缘也要打到，打不到的地方拿刮刀刮到中间打发，保证每个部位都打发充分！
取1/3蛋白霜加入蛋黄糊中，翻拌混合均匀，再将混合好的蛋糕糊倒入剩余的蛋白霜中翻拌均匀均匀。
距离20厘米高处将蛋糕糊倒入戚风模具，在桌子上轻震几下，送入提前预热好的烤箱中下层包锡纸上下火150度75分钟(不包锡纸的话65分钟)
取出烤好的蛋糕，从高处摔两到三下，倒扣在烤架上，完全晾凉后脱模
⚠️注意事项
❶蛋清提前冷冻至周围有一圈冰渣能够提高蛋白打发成功率，且蛋白会更加细腻稳定不易消泡
❷蛋清打发决定是否缩腰，塌陷，先高速打发出明显阻力再转低速整理气泡，观察蛋白状态的时候要关闭打蛋器，在中心位置停留3秒提起打蛋头！打蛋盆周围打不到的地方要拿刮刀刮到中问再打，确保每个部位打发充分
❸戚风开裂不代表失败！不要过度追求不开裂，只要不塌陷回缩无布丁层就是成功的戚风
❹ 烤好的戚风马上取出大力重摔3下‼️震出热气后马上倒扣！倒扣后等到完全晾凉后再脱模.
Hello everyone, I am [beinusi], you can call me the baking girl, a novice creator who is passionate and persistent about food baking.
I have always been keen on shuttling in the kitchen, cleverly combining various ingredients, and watching them gradually become delicious desserts in the oven. This process is full of magic for me. I keep trying new recipes, whether it is classic French desserts or creative modern baking works, I go all out to explore and practice.
I hope to share my baking experience with everyone on the Steemit platform, from the initial material selection and preparation, to every little trick and mistake in the production process, to the joy of the finished product. I believe that every baking is a unique experience, and I look forward to communicating and learning with everyone, and jointly improving our food baking skills, so that more people can feel the warmth and sweetness brought by baking.
Today, I finally sorted out a super detailed method and tutorial~ No oil and low sugar, whether it is made into a cake base or eaten alone, it is very delicious!
💛Ingredients💛
5 eggs
95g milk
90g low-gluten flour
45g fine sugar (it is not recommended to reduce it further, which will affect the stability of the cake) A few drops of lemon juice
💛Method💛
Mix egg yolk and milk evenly, sift in low-gluten flour and mix smoothly
Egg white + lemon juice, add fine sugar three times and beat until neutral foaming and small hook state. (Beat the egg white until it is fish-eye bubble + 1/3 sugar, continue to beat the egg white with light lines + 1/3 sugar, and the egg white has obvious lines + 1/3 sugar) The edges should also be beaten, and the places that cannot be beaten should be scraped to the middle with a spatula to ensure that every part is fully beaten!
Take 1/3 of the meringue and add it to the egg yolk paste, stir and mix evenly, then pour the mixed cake batter into the remaining meringue and stir evenly.
Pour the cake batter into the chiffon mold from a height of 20 cm, shake it lightly on the table a few times, and put it into the preheated oven with tin foil on the lower and middle layers, 150 degrees for 75 minutes (65 minutes without tin foil)
Take out the baked cake, drop it from a high place two or three times, turn it upside down on the grill, and demould it after it is completely cooled
⚠️Precautions
❶Freezing the egg white in advance until there is a circle of ice residue around it can increase the success rate of egg white whipping, and the egg white will be more delicate and stable and not easy to defoam
❷Which egg white whipping determines whether it shrinks and collapses. Beat it at high speed first to produce obvious resistance and then turn it to low speed to sort out the bubbles. When observing the state of the egg white, turn off the egg beater, stay in the center for 3 seconds and lift the egg beater! For places that cannot be beaten around the egg beating bowl, use a spatula to scrape it to the middle and then beat it to ensure that every part is fully beaten
❸Chiffon cracking does not mean failure! Don't pursue cracking too much, as long as it doesn't collapse and shrink without pudding layer, it is a successful chiffon cake.
❹ Take out the baked chiffon cake immediately and throw it hard 3 times‼ ️After shaking out the heat, turn it upside down immediately! After turning it upside down, wait until it is completely cool before removing it from the mold.