用料

★蛋黃糊：

色拉油

260ml

牛奶

350ml

低筋面粉

400g

奶粉

25g

蛋黃

20個（約320g）

★蛋白霜：

蛋白

20個（約725g）

細糖

240g

檸檬汁

3g

1g

牛奶云朵蛋糕的做法

1. 提前準備：把低筋面粉和奶粉混合過篩到大碗里，蛋白和蛋黃分離，其他材料準備好

1. 制作蛋黃糊：將色拉油加熱到微冒小泡后倒入面粉中，攪拌均勻(可同時將牛奶倒入到還有余熱的奶鍋中，利用余溫加熱一下)

1. 加入溫牛奶，拌均勻
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1. 面糊稍冷卻后加入蛋黃，切拌均勻，蓋好備用

1. 打發蛋白霜：將蛋白、檸檬汁和鹽放入卡士CM707廚師機攪拌桶，開啟后慢慢提速到14檔打發至起粗泡后分次加入細糖

1. 打發3分鐘至提起打蛋籠有小彎角的狀態（后面慢慢降速整理讓蛋白霜更細膩）

1. 混合面糊：先取三分之一的蛋白霜加入到蛋黃糊中切拌均勻

1. 再將拌好的面糊倒入到剩下的蛋白霜中，快速切拌均勻

1. 將蛋糕面糊倒入10個6寸戚風蛋糕紙模中（每份面糊約255g)，適當刮平后用竹簽劃幾圈去除大的氣泡，再輕震一下

1. 卡士CO580風爐烤箱選擇風爐模式，提前180度預熱好，將10個蛋糕分別放入第1、4層網架，溫度調整為135度，烘烤約55分鐘

1. 烘烤至約第15分鐘蛋糕膨脹起來，快速在蛋糕表面劃十字切口，繼續烘烤

1. 烘烤到第45分鐘時，將溫度調整到150度，繼續烘烤10分鐘，讓蛋糕著色漂亮

1. 烘烤結束，蛋糕出爐后在臺面震一下后倒扣網架上冷卻即可