文档介绍：基
础
烘
焙
目录
6寸基础戚风(蛋糕坯)···················· 1
豆沙卷面包·························· 6
黄油动物饼干························· 9
无糖香葱苏打咸饼干······················ 12
蛋挞~无淡奶油························ 14
超级好吃的懒人榴莲酥····················· 15
轻芝士蛋糕·························· 17
入口即化的棉花蛋糕······················ 22
Polish种(波兰种)吐司···················· 26
无油酸奶小蛋糕························ 29
绵绵绵吐司·························· 31
奶油泡芙··························· 35
全蛋蛋挞··························· 39
超软奶酪包·························· 40
蜂蜜奶香小排包························ 44
香葱苏打饼干························· 47
海绵蛋糕··························· 50
曲奇饼干··························· 54
牛奶吐司··························· 56
戚风蛋糕··························· 59
吐司面包··························· 63
鸡蛋芝士烤土司························ 66
小面包-小餐包························· 68
酸奶面包··························· 70
脆皮蜂蜜蛋糕························· 72
葱多多曲奇·························· 74
蛋黄酥(黄油版)······················· 78
零基础做芒果千层蛋糕(8寸)················· 83
日式轻乳酪蛋糕························ 88
酸奶老面包·························· 93
核桃酥···························· 97
牛奶小饼干·························· 98
玛格丽特饼干························· 99
烤箱版甜甜圈························· 101
广式五仁月饼蜂蜜版······················ 103
五仁月饼··························· 108
红豆土司··························· 112
老面包···························· 117
老面包···························· 120
牛奶饼干··························· 121
无糖香葱苏打咸饼干······················ 122
动物饼干··························· 124
杏仁片巧克力饼干······················· 126
最好吃的餐包-鲜奶大餐包···················· 127
6寸基础戚风(蛋糕胚)
用料 
鸡蛋
3个(60克左右一个)
低筋面粉
60克
玉米淀粉
5克
牛奶
50克
细砂糖1
20克(蛋黄糊用)
细砂糖2
30克(蛋白用)
玉米油或色拉油
30克
柠檬汁或白醋
2~3滴
香草精(可以不加)
2~3滴
1、准备做蛋糕的所有食材
2、蛋黄和蛋白分离在两个干净的料理盆中(无油无水)
3、蛋黄加入30克玉米油,20克细砂糖,数滴香草精,不喜欢香草精可以不加,然后用手抽搅拌均匀,充分乳化
4、倒入牛奶继续搅打均匀
5、筛入混合好的低粉和玉米淀粉
6、然后用蛋抽“Z”形搅拌至面糊順滑细腻有光泽
7、打发蛋白:蛋白里滴入几滴柠檬汁,30克细砂糖分三次放入蛋白里,用电动打蛋器先高速打发至蛋白硬性发泡,后改用低速整理蛋白霜,提起打蛋头蛋白尖峰短而直的小尖角,蛋白霜有光泽!
(30糖