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原料
蛋糕粉: 100克, 抹茶粉: 8克, 色拉油: 25克, 牛奶: 280克, 細砂糖: 50克, 雞蛋: 3個, 淡奶油: 400克, 細砂糖(打發淡奶油): 40克
步驟
1將雞蛋充分打散不用打發
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2在打散的雞蛋中加入細砂糖攪拌均勻
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3在牛奶中加入抹茶粉攪拌均勻
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4加入色拉油攪拌均勻
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5再加入蛋糕粉攪拌均勻無顆粒
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6過篩到量杯中
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7將班戟液攤成班戟皮放在冷涼架上冷涼
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8淡奶油加糖打發
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9將冷涼好的班戟皮一張疊一張的鋪開
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10取打發的淡奶油放在班戟皮上
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11用抹刀抹平,邊上儘量空開不要抹奶油
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12將班戟皮上下沒有塗奶油的地方捲起來
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13將班戟皮從左到右捲起來
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14卷好後放冰箱冷凍30分鐘
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15取出撒上抹茶粉
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16卷上英文油紙作為裝飾即可
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小技巧
1.卷6-7張的層次會很多,不建議卷7張以上 2.喜歡層次少的卷2-3張即可 3.這個分量卷大號可以做兩個毛巾卷,卷小號的可以卷3-5個 4.凍硬一點在切切面會比較好看 5.凍完之後再撒抹茶粉做裝飾避免受潮 6.煎班戟時建議用小火 7.奶油可以打8-9成發,打硬一點毛巾卷的形狀會比較好看