酸奶古早味蛋糕 ｜失败原因大起底 , 新手一次成功 ｜萨姐的南腔北调 Yogurt Castella Cake

用酸奶做的古早味蛋糕，口味清爽，蓬松绵密，如果大家还分不清古早蛋糕与戚风蛋糕的区别，请点击以下链接观看：https://youtu.be/akQl4aiCBXg
#古早味蛋糕 #酸奶蛋糕 #酸奶古早蛋糕 #yogurtcake #yogurtcastellacake #castellacake
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古早蛋糕失败原因小总结:
1. 如果放凉后表面开始变得有点湿黏，一摸就脱皮，说明蛋糕表面烤制不够，可以最后几分钟调高温度，让表皮干化。
2. 如果蛋糕四周和表面已经上色，出炉前膨胀得很好，出炉后就严重塌陷，如果蛋白霜打发没问题，主要就是烤箱温度没控制好，导致四周和表面上色和膨胀过快， 但是内部没有熟透，空气组织完全不能支撑，热胀冷缩就会塌陷。
3. 如果表面开裂，就要留意蛋白霜是否湿性发泡，另外就是烤箱温度的控制，可以适当降低烤制温度，或者采取上火低一点，下火高一点的方法，延长烤制时间。
4. 如果蛋糕底部很湿，而且比较明显沙沙的声音，说明蛋糕内部过分潮湿，可以考虑用热水水浴或者提高烤箱温度5-10度来烤制。出炉后马上脱模，以免蛋糕底部产生太多水汽。
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原料：
蛋黄 5个(鸡蛋：60-65克/个)
低筋面粉75克
希腊酸奶140克
植物油 60克
蛋白 5个
细砂糖 65克
水 450-500克(水浴法)

** 预热烤箱140C/285F
** 140C/285F烤60分钟
** 调高至160C/320F烤6-8分钟

The castella cake made of yogurt is refreshing and jiggling. If you still don’t know the difference between castella cake and chiffon cake, please click on the link to watch : https://youtu.be/akQl4aiCBXg
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Here is a summary of some failure cases:
1. If the surface becomes a little sticky after cooling, it peels off when you touch the surface, indicating that the surface of the cake is not baked enough. Increase the temperature in the last few minutes to let the surface dry.
2. The sides and the surface of the cake have been colored and expanded well before being out of the oven, it will collapse severely after being out of the oven. If the meringue is okay, the main reason is that the oven temperature is not well controlled, causing the sides and surface to be colored and expanded too fast. When the interior is not fully cooked, the air bubbles cannot be supported at all, and it will collapse due to thermal expansion and contraction.
3. If the surface is cracked, check if the meringue is soft peak. Control the oven temperature. You can appropriately lower the baking temperature, or use lower heat for the top and a higher heat for the bottom, then extend the baking time.
4. If the bottom of the cake is very wet and the rustling sound is obvious, it means that the interior of the cake is too moist. You can consider using a hot water bath or increase the oven temperature by 5-10 degrees celsius to bake. Demold immediately after baking to avoid too much moisture at the bottom of the cake.
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INGREDIENTS
Egg yolk 5pcs (large egg : 60-65g/each)
Cake flour 75g
Greek yogurt 140g
Vegetable oil 60g
Egg white 5pcs
Caster sugar 65g
Water 450-500g(water bath)

** Preheat oven to 140C/285F
** Bake at 140C/285F for 60 mins
** Adjust to 160C/320F for6-8 mins

Видео 酸奶古早味蛋糕 ｜失败原因大起底 , 新手一次成功 ｜萨姐的南腔北调 Yogurt Castella Cake канала 萨姐的南腔北调Lisa's Kitchen