古早味•榴蓮蛋糕

最近古早味蛋糕好熱啊👌大家都在吃買來吃，我之前跟着很多日本棉花蛋糕和古早味蛋糕做出來吃了，今天剛巧有榴蓮，於是就有一個大膽的想法……
蛋糕溼性材料多，有難度，新手請勿輕易嘗試。

用料  

古早味•榴蓮蛋糕的做法  

1. 取100g榴蓮肉
   get 100g durian meat

2. 烘焙紙裁成需要尺寸放進8寸蛋糕模
   Cut wax paper to fit and place into 8” cake pan

3. 準備所有材料，分離蛋清蛋白，蛋白冷凍約5分鐘
   get all ready and freeze egg white about 5 mins

4. 玉米油加熱至微沸（油有明顯紋路），關火倒入過篩麪粉
   heat corn oil to micro-boiling, turn off fire then mix with sieved flour

5. 攪拌均勻
   mix well

6. 放入榴蓮肉拌勻
   put durian first into mixture, mix

7. 放入蛋黃拌勻
   get egg together, blend mixture until free from lumps

8. 裝一盤水放進烤箱中下層，開始預熱烤箱150°C
   Fill a pan with water, place in the lower layer of oven and turn on oven 300°F

9. 從冰箱拿出蛋白，這是邊緣開始結冰，加入鹽，幾滴香草精和檸檬汁
   Take out egg white, it is icing up about the edges, put inside salt, vanilla and lemonade

10. 先高速打發蛋白至粗泡，再分3次加入白糖，轉低速打發
    Beat over a high speed briefly, after that, add sugar in 3 times, adjust to the low speed

11. 打發至中溼性發泡（就是圖片中的樣子）
    Beat to soft peak

12. 先加1/3蛋白至蛋黃糊攪拌均勻
    add 1/3 egg white into egg yolk, batter and combine

13. 把蛋黃糊加入蛋白中翻拌均勻
    Fold all together

14. 翻拌手法
    Folding way

15. 將蛋糕糊倒進蛋糕模輕摔兩下磕出大氣泡，放進烤箱烤60～70分鐘
    Fill in cake pan, shake out the air and place on middle shelf of oven. Steam bake in 300°F for 60~70 mins

16. 取出蛋糕倒扣在網架上幾分鐘，撕掉烘焙紙掰開就可以吃啦嗷嗚～
    Remove from pan, invert cake onto rack for 5 mins. It’s done now, enjoy!

小貼士

榴蓮不要隨便隨便加量，不然蛋糕會很溼喵～
Please don’t change how much the durian.