如何烤出完美、没裂痕、不需倒扣、不缩腰的蛋糕 水浴法 蒸烘法 Prevent a Cake from Cracking Water Bath Method & Steam Bake Method

如何烤出完美、没裂痕、没皱痕、不需倒扣、不缩腰、无布丁层的蛋糕🎂
水浴法 蒸烘法 详细解说 - 3个“特别”步骤 | 相思蛋糕 | 海绵蛋糕 | 戚风蛋糕 | Ogura | Sponge cake | Chiffon cake

How to Prevent a Cake from Cracking on top
Water Bath Method & Steam Bake Method | Troubleshoot

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Recipe written by Jacelyn Lim #imjacelyn

A stay-at-home mom with 4 kids
Love Cooking, Baking & Sharing Recipes
Love Healthier foods with No Artificial Colors/Flavors
四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱
为了家人的健康，所有的色素和味素来源，都来自于天然食材❤️

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#momof4 #imjacelyn #水浴法 #蒸烘法 #相思蛋糕 #棉花蛋糕 #海绵蛋糕 #轻乳酪蛋糕 #steambake #waterbath #ogura #spongecake #cheesecake

1。水浴法与蒸烘法可让蛋糕不被烤得太干。
烤箱中湿润，烤出来的蛋糕口感柔软、入口即化。
比如制做相思蛋糕、乳酪蛋糕、海绵蛋糕等。
Water Bath Method & Steam Bake Method adds moisture to the oven. It makes cake more moisture and soft.
For example: Ogura Cake, Cheese Cake, Sponge Cake

2。蛋黄一定要完全打散起小泡泡后，才与其他湿性材料混合均匀。
Beat the egg yolks then add the others wet ingredients, mix well.

然后再倒入过筛面粉，搅拌均匀。
搅拌至无面粉颗粒、顺滑的面糊即可。
过度搅拌面糊会造成成品口感偏硬。搅拌不够均匀会造成成品不蓬松、面糊沉淀成布丁层的状态。
Sift the flour into egg yolk batter, mix until just combined. DO NOT over-mix the batter.
Over-mixing will end up with a more dense, chewy texture cake.

3。使用水浴法与蒸烘法的蛋糕，通常蛋白霜打至湿性发泡（长长小弯钩）就可以了。
Whisk the egg whites until soft stiff.

4。水浴法：口感软而湿润。
预热烤炉。烤盘铺油纸，再倒入蛋糕糊。
先把大烤盘放入烤炉最底层。
装了面糊的烤盘放在大烤盘上。
把温水倒入大烤盘中 (至烤盘的 1cm高) ，然后进行烘烤。
Water Bath Method:
Pre-heat the oven. Cake pan greased and lined with parchment paper. Pour in the batter.
Place a bigger pan at the lowest rack of the oven, then place the cake pan on the big pan.
Pour warm water into the big pan (1cm in height) and bake.


*使用活动模的话，面糊烤盘外层需包2张铝箔纸。或在面糊烤盘外放置一个浅盘。防止在水浴法时，水流入蛋糕糊内。
If using springform pan, wrap the bottom of pan with aluminum foil or place another bigger pan outside the pan, to avoid any water from seeping into the pan.

5。蒸烘法：口感软而细腻，没水浴法般湿润。
预热烤炉。烤盘铺油纸，再倒入蛋糕糊。
先把大烤盘放入烤炉最底层。倒入温水。
放上钢架，再把装了面糊的烤盘放在钢架上烘烤（面糊烤盘没有直接浸泡在水里）
Steam Bake Method:
Pre-heat the oven. Cake pan greased and lined with parchment paper. Pour in the batter.
Place a bigger pan at the lowest rack of the oven. Pour warm water into the big pan.
Place a wire rack on the big pan, then place the cake pan on the wire rack.

**很重要：有风扇的烤炉必须把风扇关掉再烤
Very important step: Turn OFF the fan function before baking.

6。水浴法与蒸烘法必需以低温、烘烤时间拉长，慢慢的把蛋糕烤熟。
**也不能太低温、烤太久。不然成品表面会有皱痕。
Bake with low heat and longer baking time if using Water Bath Method & Steam Bake Method.

7。食谱、做法、温度、时间都对的话，烤出来的蛋糕高高美美的，没有裂痕。
Follow the right baking instructions and you should come out with a perfectly cake with no cracks on top, soft and fluffy.

8。蛋糕烤得够干够熟，烤好后不需要倒扣，蛋糕还是一样会高高挺挺的，不会塌陷、不缩腰
There is NO Necessary to let the cake cool upside down if you follow the right baking instructions.

9。相思蛋糕温度与时间参考:
*Khind 52L 烤炉蒸烘法，160℃，60-70分钟。
*Ariston 烤炉蒸烘法，140℃，45分钟至表面上色。再以 125℃，35分钟至熟。

Ogura Cake baking temperature & time:
*Khind 52L, 160℃，60-70 minutes.
*Ariston, 140℃，45 minutes. Then 125℃, 35 minutes.

10。烤好后让蛋糕在烤炉里焖10分钟。
Let the cake sit in the oven for 10 minutes after baked.

11。10分钟后，把装有水的烤盘拿走（尽量不要把蛋糕移出烤炉外）
After 10 minutes, remove the pan filled with water from the oven.

12。烤炉门用小擀面棒开个小缝，让蛋糕在里面慢慢的散热，再静置10分钟才出炉。
**这样可避免温差过大而使蛋糕表皮有皱褶
**也能让蛋糕体较干一些，不会过于湿润
Let the cake cool in the oven for another 10 minutes, with the door slightly open.

**步骤11 & 12是我特意添加的“特别”步骤。
少了这2个步骤，你会发先在吃了“室温蛋糕”后，手指湿湿油油的（太湿润了）除非你把蛋糕冷藏后再吃。

**多做了这2个步骤，室温保存蛋糕即可。
蛋糕软的像棉花，入口即化。
**乳酪蛋糕除外，必需冷藏。
Special add in step 11 & 12 in the recipe, to make the cake more soften and fluffy.
With these special steps, it allows the cake to keep in room temperature instead of storing it in the refrigerator (Only for Ogura and Sponge cake)

13。出炉后拿起烤盘往桌面蹬一下散热。
Remove the cake pan from the oven.
Bang the pan on tabletop to remove the heat.

14。用刮刀在烤盘与油纸中间划一圈。
拉起油纸、把蛋糕移至钢架上。
撕开油纸即可切片享用（不需等蛋糕冷却）
Hold parchment paper and transfer the cake onto the wire rack. Tear away the parchment paper. Slice the cake and serve.