{"data":{"title":"简单2个步骤，做出2种口味的旋风蛋糕卷，不用任何夹馅都很好吃","abstract":"好多小伙伴都抱怨，夏天做奶油蛋糕太不友好了，淡奶油不好打发不稳定，一边抹面一边融化，一不小心蛋糕又鼓包...","cover":"https://p3.toutiaoimg.com/origin/tos-cn-i-qvj2lq49k0/8300a864f7184b8185dd6919fb49a7a0","articleType":"article","itemId":"7113767054989066766","groupId":"7113767054989066766","groupSource":2,"isOriginal":true,"banComment":false,"publishTime":"2022-06-27 12:13","source":"赵大饼爱烘焙","tag":"news_food","mediaSite":null,"pathname":"/article/7113767054989066766/","loginUserInfo":{"userId":"MS4wLjABAAAApPzPJ7uAhv_MEsvd-8LprT-CWkH_GsfvWgpjtxbZzGFn-R4LhDvpex1Bmd60zIMx","name":"萧秋水5067","avatarUrl":"https://sf3-cdn-tos.toutiaostatic.com/img/user-avatar/0a27a6504126204a9009e2231483c9ca~300x300.image","isPgc":false,"followingCount":0},"favorite":false,"relation":{"isFollowing":false,"isFollowed":false},"likeData":{"userLikeStatus":0,"count":183},"isSelf":false,"content":"

好多小伙伴都抱怨，夏天做奶油蛋糕太不友好了，淡奶油不好打发不稳定，一边抹面一边融化，一不小心蛋糕又鼓包........

那今天我们就来做不用夹馅的蛋糕卷吧，而且切开会被惊艳到的——可可旋风蛋糕卷

旋风蛋糕卷很早就火起来了，两种颜色的面糊巧妙混合在一起，做出了渐变的旋风，相互渗透的视觉效果，感觉就很有技术含量的样子，其实做起来也是非常简单的。

比做普通的蛋糕卷多几步，两种面糊叠在一起，再划出纹路，制作起来还挺有趣的，切开又有小惊喜。

当然除了好看，最重要的还是好吃~

柔软的蛋糕胚，不用任何夹馅，一口下去，绵绵软软的口感，以为是吃棉花糖了，可可的微苦融进了香甜的蛋糕里，真的“旋风”般解决掉~

学会了这个制作方法，除了今天给大家分享的经典可可和原味两种搭配，大家还可以开发出其他花样，例如：红丝绒+原味，抹茶+原味，斑斓+椰奶味.......

· 制作材料 ·

蛋糕胚：鸡蛋5个（带壳60克左右）

玉米油35克 牛奶65克

低筋面粉65克 细砂糖50克

可可酱：可可粉8克

热水20克

>>>制 作 步 骤<<<

1，5个鸡蛋，蛋黄蛋清分离，蛋清先放入冰箱冷冻一会，打发更加稳定

2，制作可可酱

可可粉加入热水，搅拌均匀，一会再用

3，玉米油加入牛奶，搅拌均匀，完全乳化

4，筛入低筋面粉，搅拌至看不见干粉的状态

5，倒入5个蛋黄，搅拌均匀。做好的蛋黄糊有点浓稠又顺滑。

6，打蛋清，加入几滴柠檬汁，打发至小弯勾的状态

平常做的蛋糕卷，一般打发至湿性的发泡，大弯勾，这次要打发至小弯勾，为了后面的操作不容易消泡

7，先取1/3的蛋白霜与蛋黄糊大致翻拌均匀

再倒回剩余的蛋白霜里，继续翻拌均匀

做好的蛋糕糊细腻，有一定的浓稠度

8，先分出160克的原味蛋糕糊

剩下的蛋糕糊，倒入铺有油布的烤盘（28*28），用刮板抹平整

9，先取小部分的蛋糕糊与可可酱搅拌均匀

再倒回剩余的蛋糕糊里，继续翻拌均匀。这样子的操作，是为了减少在翻拌时候的消泡

10，可可蛋糕糊装入裱花袋

平均挤在原味蛋糕糊上，稍微抹平

11，食指斜着插进蛋糕糊底部，从左到右，再从右到左，来回划线

把烤盘转个90度，再以同样的方式划出纹路

12，抹平表面，放入以前预热好的烤箱，上火160度，下火150度，烘烤28-30分钟，时间温度仅供参考

13，出炉以后，取出蛋糕胚，把四边撕开

放置温热的时候，铺上油纸，倒扣过来，撕开底部的油纸，是漂亮的毛巾面

14，卷的时候需要注意，看底面的纹路，把蛋糕胚转过来，就是沿着平行条纹的方向卷起来

将擀面杖卷进油纸里面，先把底部卷起来，再慢慢用擀面杖收起油纸，往前卷过去，详细步骤，可以看视频。卷好以后，定型半小时以后再切

切蛋糕卷，建议大家选择带有锯齿的刀，这样切面平整也好看

蛋糕胚切面均匀的小气孔，绵绵软软的，一口下去，两种味道的撞击，不再单调，可可的浓郁已经融进蛋糕的香甜，每一口都是满足。

做法没有大家想象中那么难吧！

多花一点心思，做出不一样的蛋糕卷！

更加详细的制作视频，可以点开下面（标题链接）观看

不用装饰就很好看，不用夹馅就很好吃的可可旋风蛋糕卷，值得收藏

今天的美食就分享到这里了，我们下一期再见！

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