今早把圖書館借來的"戚風無限"曾美子老師著,
翻了又翻,瞄了一下材料配方,家中都有!(開心)
之前都是老婆大人做海綿蛋糕,我負責土司,今天就來試試書中的松子戚風蛋糕!
此書非常好,教的仔細,每個步驟相片都交代清楚,像把蛋白打硬,
打發至立角狀態的重點都有相片交待!
就這樣,從開始做戚風到烤好.約一小時就完成.(不像土司或面包都要等發酵至3~4小時才完成)
家中的戚風模,直徑只有23公分,而書上的烘模是用16.5公分,
所以我做出的蛋糕有點婑(也許沒完全發)!
蠻怪的,就是喜歡戚風蛋糕高一點,較好看!
看了一些資料,才知戚風蛋糕算是較健康的(因用沙拉油取代海綿蛋糕的奶油)
下回一定要做伯爵戚風!就愛這一味!!大家請期待!
戚風蛋糕的由來,可參看噗友sunny pie(阿餅)的blog
http://sunnypie.bloggerism.net/archives/006408.html
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