高維微

渝北一家名為“豆留手工烘焙”的面包店，是重航空姐胡雅然的秘密花園，她一有空就會(huì)到這里享受烘焙的樂(lè)趣?！翱粗鎴F(tuán)在手里慢慢發(fā)酵，團(tuán)成一個(gè)個(gè)可愛(ài)的模樣，最終做成一件高顏值的蛋糕，非常治愈?！?/p>

炎炎夏日，胡雅然分享了一款她最喜歡的消夏甜品——芒果戚風(fēng)千層蛋糕的做法。

芒果戚風(fēng)千層蛋糕，是芒果、戚風(fēng)蛋糕和千層皮的反復(fù)疊加?！懊⒐椎?，千層皮不難，難的是做出蓬松柔軟、細(xì)膩香甜的口感?！?/p>

以6寸戚風(fēng)蛋糕為例，需要準(zhǔn)備的食材有雞蛋3個(gè)、玉米油35克、純牛奶40克、低筋面粉50克、細(xì)砂糖55克、玉米淀粉5克?！耙欢ㄒ糜衩子?，否則烘焙出的蛋糕會(huì)有奇怪的‘油味’?！焙湃徽f(shuō)。

蛋黃與蛋清分離，分別裝入兩個(gè)容器中，一定要確保容器無(wú)油、無(wú)水。

打發(fā)蛋白要分四次，糖則分三次加入，為了讓蛋糕口感更好，還可以加入幾滴檸檬汁。第一次打發(fā)蛋白時(shí)，打蛋器用低速把蛋清打白，提起打蛋器有一個(gè)小尖勾時(shí)加入三分之一的糖。第二次打發(fā)蛋白時(shí)，打蛋器調(diào)到中速，當(dāng)提起打蛋器形成尖勾的發(fā)泡狀態(tài)時(shí)，就要第二次加糖了，分量約為一半左右。第三次打發(fā)，需要將打蛋器調(diào)到高速，并且將蛋白霜一道打發(fā)，然后再次加糖。最后一次加糖時(shí)，還要加入玉米淀粉，直到攪拌均勻。胡雅然建議可以垂直對(duì)著蛋盆中間慢慢轉(zhuǎn)圈圈攪打，每打幾圈后，都要將打蛋器提起看尖勾的狀態(tài)，千萬(wàn)不能打發(fā)過(guò)度。同時(shí)還要檢查蛋白霜里外氣泡是否均勻，沒(méi)有變化才是穩(wěn)定的，如汽泡變粗，需要用手動(dòng)攪拌幾圈，小氣泡就會(huì)變得均勻細(xì)致。

在盛放蛋黃的容器中加入牛奶和玉米油后，篩入低筋面粉，用手動(dòng)打蛋器攪拌均勻，直到面粉混合均勻。打蛋器提起時(shí)蛋黃糊連續(xù)不斷，就意味著混合成功。此時(shí)將烤箱預(yù)熱，溫度調(diào)至上下火125度為宜。

將面糊倒入蛋白霜，翻拌均勻后倒入模具。傾倒時(shí)，高度離模具大概15厘米左右，并震動(dòng)兩下模具，將大氣泡震出，用牙簽把表面的小氣泡戳破。

面糊送入烤箱，烤箱設(shè)置為中下層烤大約50分鐘，烤制時(shí)間隨烤箱溫度而定。蛋糕烤好后，同樣需要在桌子上輕震兩次，把多余的熱氣震出，然后倒扣至放凉脫模。

千層皮是千層蛋糕的靈魂。千層皮的制作，需要雞蛋4個(gè)、牛奶486克、白砂糖68克、低筋面粉63克、黃油59克。胡雅然總結(jié)，千層皮的制作過(guò)程和攤大餅有些類似，主要是火候的掌握，一定要使用小火，平底鍋溫度在130-140度左右，倒入面糊晃動(dòng)鍋中均勻，煎至千層皮略微有氣泡即可。溫度太低掛不住面糊，太燙面糊易糊或太厚

在這之后，便要準(zhǔn)備芒果了。將芒果切丁，并準(zhǔn)備400克淡奶油加入20克糖后打發(fā)。

疊加芒果、蛋糕和面皮時(shí)，全憑個(gè)人喜好，核心是將千層皮看做蛋糕的隔層，在兩片千層皮中加入自己喜歡的食材。胡雅然喜歡一層戚風(fēng)蛋糕疊加一層奶油，再疊加一層芒果，反復(fù)兩次便做好了芒果戚風(fēng)千層蛋糕。

A bakery named "Douliu Handmade Baking" in Yubei District， Chongqing， is the secret garden of Chongqing Airlines stewardess Hu Yaran， who enjoys baking here whenever she is free. "Look at the slow fermentation of the dough in my hand； they form a cute look one by one and end up being a super nice looking cake； it’s very soothing. "

On hot summer days， Hu Yaran shared her favorite summer dessert- Mango Chiffon Melaleuca Cake.

Mango Chiffon Melaleuca Cake is a repeated superposition of mango， Chiffon cake and Melaleuca layer. "Though it’s easy to get mangoes and make melaleuca， getting a mouthfeel of fluffy， soft， delicate， and sweet requires time and skills."

For example， a 6-inch chiffon cake requires 3 eggs， corn oil 35 g， pure milk 40 g， low-gluten flour 50 g， fine sugar 55 g and corn starch 5 g. "Be sure to use corn oil， otherwise the baked cake will have a strange ’oily taste’." Hu Yaran said.

You need to separate egg yolk from egg white and put them into two containers respectively. Make sure that the containers are oil and water free.

Then add the whites four times， the sugar three times to whisk， and add a few drops of lemon juice to make the cake taste better. You need to whisk the egg whites at a low speed for the first time. When lifting the egg beater and noticing a small spike in the egg mix， add one-third of the sugar. When whisking egg whites for the second time， the whisk is adjusted to a medium speed. When lifting the whisk and noticing the foaming state， add the sugar for a second time， and it’s about half of it. For the third time， you need to adjust the whisk to a high speed； whisk the egg white cream together and add sugar again. When adding sugar for the last time， corn starch should also be added until stirred evenly. Hu Yaran suggested whisking vertically in a slow circle in the middle of the egg bowl. After every few times， you should lift the whisk to see the state of the spike， and never whisk it too much. At the same time， check whether the bubbles inside and outside the egg white cream are uniform and stable without change. If the bubbles become thicker， they need to be stirred manually several times， and the small bubbles will become uniform and delicate.

Then， you need to add milk and corn oil to a container containing egg yolks， sift in low gluten flour， and stir evenly with a manual egg beater until the flour is evenly mixed. When the whisk is lifted， the yolk paste continues， which means that the mixing is successful. Then preheat the oven and adjust the temperature to 125 degrees.

Pour batter into egg white cream， stir well and pour into the mold. When dumping， make sure it’s about 15 cm away from the mold. Vibrate the mold twice to shake out the big bubbles， and puncture the small bubbles on the surface with toothpicks.

Afterwards， place the batter in the oven. The oven is set to bake in the middle and lower layers for about 50 minutes， and the baking time depends on the oven temperature. After baking the cake， it is also necessary to shake it lightly twice on the table to shake out the excess hot air， and then turn it upside down until it is cool and demoulded.

Melaleuca layer is the soul of Melaleuca cake. To make Melaleuca layer， you need 4 eggs， milk 486 g， white sugar 68 g， low-gluten flour 63 g and butter 59 g. Hu Yaran concluded that making the Melaleuca layer is somewhat similar to spreading a big breadcake. The secret lies in the baking temperature； be sure to use a low fire. The pan temperature is about 130-140 degrees， pour the batter into the shaking pan evenly， and fry it until there are slight bubbles in the Melaleuca layer. If the temperature is too low， the batter will not spread， and if the pan is too hot， the batter is easy to paste or be too thick.

After that， it’s time to prepare the mangoes. Dice mango， prepare whipping cream 400 g， and add sugar 20 g to whisk.

When superimposing mango， cake and the layer， it depends on personal preference. The core is to regard Melaleuca layers as the compartment of cakes， and add your favorite ingredients between the two Melaleuca layers. Hu Yaran likes a layer of Chiffon cake superimposed with cream and mango， repeat it twice， and then a mango Chiffon Melaleuca Cake is made.