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原料
低筋麵粉: 100克, 牛奶: 50克, 雞蛋: 6個, 細砂糖: 90克, 色拉油: 40克, 檸檬汁或白醋: 4~5滴
步驟
1備齊所有食材及工具
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2按配方用廚房稱稱好分量
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3用分蛋器做蛋清蛋黃分離,沒分蛋器可把蛋殼敲開兩半,來回倒讓蛋白流到碗里,蛋黃留在殼裡分開
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4分裝備好的食材如圖
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5蛋黃里加入糖打散
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6加入色拉油拌勻
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7加入牛奶攪拌均勻
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8過篩拍入低筋粉,避免麵粉成團
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9劃Z形攪拌麵糊,這裡不劃圓攪拌是為了避免起筋影響口感
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10攪好的蛋黃糊細脦均勻,濃稠度以提起掉下的麵糊紋路不馬上消失,但有流動性為宜,太干可以加入少量牛奶調整
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11滴4~5滴檸檬汁或白醋去鯹,沒可不加,電動打蛋器打發蛋清
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12分三次加入白砂糖打發,第一次低檔打至粗魚眼泡加入,轉中檔打發至稍細膩加第二次,轉高檔繼續打發加第三次,分次是為了得到穩定蛋白泡,打到提起出現尖尖小角,不往下掉為宜
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13分三次混合蛋清蛋黃糊,每次拌勻再加下一次,第一二次把1/3蛋清加入蛋糊,用切拌和翻拌手法混合均勻,切勿劃圓攪拌,容易消泡,第三次把麵糊倒入剩下的蛋清中拌勻
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14切拌就是往蛋清劃1字的手法,翻拌是炒菜那樣從底部翻出來上下拌勻
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15分裝到紙杯里
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167成滿,震動一下紙杯排出大氣泡
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17分裝同時預熱烤箱150度5一10分鐘,分好放入烤箱150度上下火烤約20分鐘,供參考,大家根據自家烤箱脾氣調整
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18看著小蛋糕蓬起來,那個心情美美噠
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19上色到喜歡的程度拿出來,插牙千檢驗熟不,插入拿出乾爽即熟,帶粘糊的就沒熟
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20第一盤烤的,上色稍淺,大部分不開裂
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21裝白碟欣賞
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22第二盤烤長點時間,上色深些,達開裂效果
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23裝碟,開吃啦:)
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