原创版的黑芝麻戚风蛋糕🎂

我平时喜欢烘焙，尤其是自己可以增减糖分。最常做的是戚风蛋糕。做多了后其实非常好做得。戚风蛋糕组织膨松，水分含量高，味道清淡不腻，口感滋润嫩爽，是最受欢迎的蛋糕之一。虽然戚风蛋糕非常松软，但它却带有弹性，且无软烂的感觉，吃时搭配水果很清爽可口。我家孩子喜欢吃巧克力，但夏天燥热吃容易上火，这款加了黑芝麻，造型可爱、芝麻味道浓郁，孩子特别喜欢。

先说一下配方吧

1.准备盛装蛋白和蛋黄的容器一定要干净无水，烤箱预热340华氏度/170摄氏度，烤盘架放到中层偏上

2.面粉和泡打粉混合过筛。

3.先用搅拌器高速打蛋黄1分钟 '.加糖打到糖溶解.加入所有香草香精.水.中低速打匀，然后加入面粉和泡打粉的混合物.中低速打1-2分钟均匀即可，从搅拌器里舀出来装在干净的盆.然后拌入黑芝麻粒

4.将搅拌器的盆洗干净搽干水分后放入蛋白加白醋.用搅拌器高速打几分钟到发接着加入糖1/4杯.再打2分钟到蛋白硬性发泡（stiff peaks)

这里➕一个小tips 

其实每次称只需要rest到0就可以继续下一步，所以称分量都不是难事，也不用额外一个器皿

5.将打发的蛋白1/3放入蛋黄糊里.用橡皮拌匀.然后将蛋黄糊慢慢的轻轻的倒入打发的蛋白里. 不要哗啦啦的一下倒进去，用橡皮刀从上往下捞过盆底翻拌上来拌匀。

6.拌好的面糊倒入园烤盘粒 入烤箱烤35-38分钟左右。看到金黄的  或者用筷子插入没有湿湿就是好了的意思

我在倒入糊糊的时候在烤盘最下面垫了纸的，所以就不会粘哦，所以又是一招tips学会！

然后放凉了后用刀切成一块块的，方便家人随手一块一拿！

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