夏日炎炎 来一份戚风千层蛋糕吧

高维微

渝北一家名為“豆留手工烘焙”的面包店，是重航空姐胡雅然的秘密花园，她一有空就会到这里享受烘焙的乐趣。“看着面团在手里慢慢发酵，团成一个个可爱的模样，最终做成一件高颜值的蛋糕，非常治愈。”

炎炎夏日，胡雅然分享了一款她最喜欢的消夏甜品——芒果戚风千层蛋糕的做法。

芒果戚风千层蛋糕，是芒果、戚风蛋糕和千层皮的反复叠加。“芒果易得，千层皮不难，难的是做出蓬松柔软、细腻香甜的口感。”

以6寸戚风蛋糕为例，需要准备的食材有鸡蛋3个、玉米油35克、纯牛奶40克、低筋面粉50克、细砂糖55克、玉米淀粉5克。“一定要用玉米油，否则烘焙出的蛋糕会有奇怪的‘油味’。”胡雅然说。

蛋黄与蛋清分离，分别装入两个容器中，一定要确保容器无油、无水。

打发蛋白要分四次，糖则分三次加入，为了让蛋糕口感更好，还可以加入几滴柠檬汁。第一次打发蛋白时，打蛋器用低速把蛋清打白，提起打蛋器有一个小尖勾时加入三分之一的糖。第二次打发蛋白时，打蛋器调到中速，当提起打蛋器形成尖勾的发泡状态时，就要第二次加糖了，分量约为一半左右。第三次打发，需要将打蛋器调到高速，并且将蛋白霜一道打发，然后再次加糖。最后一次加糖时，还要加入玉米淀粉，直到搅拌均匀。胡雅然建议可以垂直对着蛋盆中间慢慢转圈圈搅打，每打几圈后，都要将打蛋器提起看尖勾的状态，千万不能打发过度。同时还要检查蛋白霜里外气泡是否均匀，没有变化才是稳定的，如汽泡变粗，需要用手动搅拌几圈，小气泡就会变得均匀细致。

在盛放蛋黄的容器中加入牛奶和玉米油后，筛入低筋面粉，用手动打蛋器搅拌均匀，直到面粉混合均匀。打蛋器提起时蛋黄糊连续不断，就意味着混合成功。此时将烤箱预热，温度调至上下火125度为宜。

将面糊倒入蛋白霜，翻拌均匀后倒入模具。倾倒时，高度离模具大概15厘米左右，并震动两下模具，将大气泡震出，用牙签把表面的小气泡戳破。

面糊送入烤箱，烤箱设置为中下层烤大约50分钟，烤制时间随烤箱温度而定。蛋糕烤好后，同样需要在桌子上轻震两次，把多余的热气震出，然后倒扣至放凉脱模。

千层皮是千层蛋糕的灵魂。千层皮的制作，需要鸡蛋4个、牛奶486克、白砂糖68克、低筋面粉63克、黄油59克。胡雅然总结，千层皮的制作过程和摊大饼有些类似，主要是火候的掌握，一定要使用小火，平底锅温度在130-140度左右，倒入面糊晃动锅中均匀，煎至千层皮略微有气泡即可。温度太低挂不住面糊，太烫面糊易糊或太厚

在这之后，便要准备芒果了。将芒果切丁，并准备400克淡奶油加入20克糖后打发。

叠加芒果、蛋糕和面皮时，全凭个人喜好，核心是将千层皮看做蛋糕的隔层，在两片千层皮中加入自己喜欢的食材。胡雅然喜欢一层戚风蛋糕叠加一层奶油，再叠加一层芒果，反复两次便做好了芒果戚风千层蛋糕。

A bakery named "Douliu Handmade Baking" in Yubei District， Chongqing， is the secret garden of Chongqing Airlines stewardess Hu Yaran， who enjoys baking here whenever she is free. "Look at the slow fermentation of the dough in my hand； they form a cute look one by one and end up being a super nice looking cake； it’s very soothing. "

On hot summer days， Hu Yaran shared her favorite summer dessert- Mango Chiffon Melaleuca Cake.

Mango Chiffon Melaleuca Cake is a repeated superposition of mango， Chiffon cake and Melaleuca layer. "Though it’s easy to get mangoes and make melaleuca， getting a mouthfeel of fluffy， soft， delicate， and sweet requires time and skills."

For example， a 6-inch chiffon cake requires 3 eggs， corn oil 35 g， pure milk 40 g， low-gluten flour 50 g， fine sugar 55 g and corn starch 5 g. "Be sure to use corn oil， otherwise the baked cake will have a strange ’oily taste’." Hu Yaran said.

You need to separate egg yolk from egg white and put them into two containers respectively. Make sure that the containers are oil and water free.

Then add the whites four times， the sugar three times to whisk， and add a few drops of lemon juice to make the cake taste better. You need to whisk the egg whites at a low speed for the first time. When lifting the egg beater and noticing a small spike in the egg mix， add one-third of the sugar. When whisking egg whites for the second time， the whisk is adjusted to a medium speed. When lifting the whisk and noticing the foaming state， add the sugar for a second time， and it’s about half of it. For the third time， you need to adjust the whisk to a high speed； whisk the egg white cream together and add sugar again. When adding sugar for the last time， corn starch should also be added until stirred evenly. Hu Yaran suggested whisking vertically in a slow circle in the middle of the egg bowl. After every few times， you should lift the whisk to see the state of the spike， and never whisk it too much. At the same time， check whether the bubbles inside and outside the egg white cream are uniform and stable without change. If the bubbles become thicker， they need to be stirred manually several times， and the small bubbles will become uniform and delicate.

Then， you need to add milk and corn oil to a container containing egg yolks， sift in low gluten flour， and stir evenly with a manual egg beater until the flour is evenly mixed. When the whisk is lifted， the yolk paste continues， which means that the mixing is successful. Then preheat the oven and adjust the temperature to 125 degrees.

Pour batter into egg white cream， stir well and pour into the mold. When dumping， make sure it’s about 15 cm away from the mold. Vibrate the mold twice to shake out the big bubbles， and puncture the small bubbles on the surface with toothpicks.

Afterwards， place the batter in the oven. The oven is set to bake in the middle and lower layers for about 50 minutes， and the baking time depends on the oven temperature. After baking the cake， it is also necessary to shake it lightly twice on the table to shake out the excess hot air， and then turn it upside down until it is cool and demoulded.

Melaleuca layer is the soul of Melaleuca cake. To make Melaleuca layer， you need 4 eggs， milk 486 g， white sugar 68 g， low-gluten flour 63 g and butter 59 g. Hu Yaran concluded that making the Melaleuca layer is somewhat similar to spreading a big breadcake. The secret lies in the baking temperature； be sure to use a low fire. The pan temperature is about 130-140 degrees， pour the batter into the shaking pan evenly， and fry it until there are slight bubbles in the Melaleuca layer. If the temperature is too low， the batter will not spread， and if the pan is too hot， the batter is easy to paste or be too thick.

After that， it’s time to prepare the mangoes. Dice mango， prepare whipping cream 400 g， and add sugar 20 g to whisk.

When superimposing mango， cake and the layer， it depends on personal preference. The core is to regard Melaleuca layers as the compartment of cakes， and add your favorite ingredients between the two Melaleuca layers. Hu Yaran likes a layer of Chiffon cake superimposed with cream and mango， repeat it twice， and then a mango Chiffon Melaleuca Cake is made.