用料

⭐️蛋糕胚:

玉米油

30g

牛奶

30g

低筋面粉

40g

鸡蛋

2个

细砂糖

30g

⭐️蜜桃酱:

桃子皮

4个

150g

蜜桃果肉

400g

细砂糖

70g

柠檬汁

15g

⭐️芝士:

奶油奶酪

220g

吉利丁片

8g

淡奶油

150g

糖粉

35g

蜜桃酱

70g

⭐️蜜桃布丁:

蜜桃酱

200g

牛奶

50g

吉利丁片

8g

烤箱美食|蜜桃布丁芝士蛋糕 太好吃了!的做法

  1. 1、制作蛋糕体,玉米油加牛奶搅拌至乳化,筛入低筋面粉搅拌均匀,加入蛋黄搅拌均匀

  1. 2、蛋清冷冻至边缘有小冰渣,加糖打发至直立小尖角,取少量蛋白霜加入蛋黄糊中,搅拌均匀,倒入剩余的蛋白霜中,翻拌均匀,倒入烤盘中,刮平,上下管中层150度烤20分钟,放凉后用模具压出形状

  1. 3、制作蜜桃酱,将4颗桃子去皮,皮加水煮10分钟,煮出粉色,过滤出桃子皮,加蜜桃果肉打成泥,倒入锅中,加柠檬汁,熬至浓稠酸奶状
    4、吉利丁片提前泡软,加入热牛奶搅拌均匀。倒入200g蜜桃酱,搅拌均匀,倒入盘子里,放入冰箱冷藏至凝固,用比慕斯圈稍小点的模具压出小圆形,取出冷藏备用
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  1. 5、奶油奶酪隔热水加热加糖粉搅拌顺滑,加入泡软的吉利丁片,搅拌均匀。淡奶油打发至7分发,倒入奶酪糊中,搅拌均匀。
    6、取出三分之一奶酪糊,将蜜桃布丁的边角料加热至流动状态,倒入奶酪糊,搅拌均匀

  1. 7、模具围油纸放入蛋糕胚,挤入一层薄薄的原味味奶酪糊,放入冰箱冷冻15分钟,挤入蜜桃布丁,再挤入一层原味奶酪糊,冷冻10分钟,最后再倒入蜜桃奶酪,冷冻25分钟或冷藏两个小时

  1. 冰冰凉凉~酸甜可口