豆乳爆浆蛋糕。
中国超市买过一次黄豆,不新鲜,没香味,果断抛弃,亚米上看零食,买了好几袋黄豆。随圆的有机黄豆很赞,泡开就有淡淡豆香味,出浆高,豆浆香味浓郁醇厚,代替牛奶来做卡仕达酱,清爽的味道,非常适合夏天。
按网上的配方先烤一个6寸戚风,冷却后脱模。
2个蛋黄,20g砂糖,20g玉米淀粉,20g豆浆混合均匀,加到180g豆浆里,搅拌均匀,小火加热,不断搅拌,至卡仕达酱变粘稠冒泡泡关火,加80g奶油奶酪,继续搅拌至顺滑,盛出盖保鲜膜冷却备用。(安全起见,豆浆先煮熟后再用,且熟豆浆豆腥味会大大减轻)
100g淡奶油加10g砂糖打至6成发,加入冷却到常温的卡仕达酱,搅打均匀,装入裱花袋。蛋糕胚中间用刀切到口,可挖出来一小块,将酱挤入,再不均匀的挤在蛋糕胚上面。
装饰随意。撒脆杏仁片,熟黄豆粉都可以。我做了两次,一众好评,冷藏过后味道更赞。
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