古早味•榴莲蛋糕
吃牛奶的大瓷碗
蛋糕湿性材料多，有难度，新手请勿轻易尝试。
用料
| 榴莲肉durian | 100g |
| 玉米油corn oil | 50ml |
| 鸡蛋egg | 4只 |
| 低筋面粉cake flour | 60g |
| 白糖sugar | 50g |
| 柠檬汁lemonade | 几滴several drops |
| 盐salt | 0.5g |
| 香草精vanilla serum | 几滴several drops |
古早味•榴莲蛋糕的做法
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取100g榴莲肉
get 100g durian meat
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烘焙纸裁成需要尺寸放进8寸蛋糕模
Cut wax paper to fit and place into 8” cake pan
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准备所有材料，分离蛋清蛋白，蛋白冷冻约5分钟
get all ready and freeze egg white about 5 mins
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玉米油加热至微沸（油有明显纹路），关火倒入过筛面粉
heat corn oil to micro-boiling, turn off fire then mix with sieved flour
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搅拌均匀
mix well
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放入榴莲肉拌匀
put durian first into mixture, mix
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放入蛋黄拌匀
get egg together, blend mixture until free from lumps
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装一盘水放进烤箱中下层，开始预热烤箱150°C
Fill a pan with water, place in the lower layer of oven and turn on oven 300°F
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从冰箱拿出蛋白，这是边缘开始结冰，加入盐，几滴香草精和柠檬汁
Take out egg white, it is icing up about the edges, put inside salt, vanilla and lemonade
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先高速打发蛋白至粗泡，再分3次加入白糖，转低速打发
Beat over a high speed briefly, after that, add sugar in 3 times, adjust to the low speed
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打发至中湿性发泡（就是图片中的样子）
Beat to soft peak
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先加1/3蛋白至蛋黄糊搅拌均匀
add 1/3 egg white into egg yolk, batter and combine
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把蛋黄糊加入蛋白中翻拌均匀
Fold all together
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翻拌手法
Folding way
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将蛋糕糊倒进蛋糕模轻摔两下磕出大气泡，放进烤箱烤60～70分钟
Fill in cake pan, shake out the air and place on middle shelf of oven. Steam bake in 300°F for 60~70 mins
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取出蛋糕倒扣在网架上几分钟，撕掉烘焙纸掰开就可以吃啦嗷呜～
Remove from pan, invert cake onto rack for 5 mins. It’s done now, enjoy!
小贴士
Please don’t change how much the durian.
