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原料
低筋麵粉: 120克,A, 黃油: 60克,A, 蛋黃: 5個,A, 糖粉: 150克,C, 蛋白: 20克,C, 檸檬汁: 2t,C, 大紅色素: 2克,C, 銀色糖珠: 適量,C
步驟
1模具刷上溶化黃油(分量外),放入冰箱冷藏備用
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25個蛋黃加入30克糖粉
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3攪打至微微發白的糊狀
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4篩入低粉,打勻
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5加入60克溶化黃油,用打蛋器低速攪打均勻
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6另取一大盆,5個蛋白加幾滴檸檬汁,低速打起粗泡後,分三次加入70克糖粉,高速打至九分發
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7取三分之一打發蛋白,加入蛋黃糊中,拌勻
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8再將拌好的蛋黃糊全部倒入剩下和蛋白糊中,以不規則方向切拌均勻
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9將拌好的麵糊倒入模具中,墩出大汽泡,烤箱預熱,175度,上下火,中層,22-25分鐘,上色後加蓋錫紙
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10出爐後倒扣脫模,晾涼至完全冷卻
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11晾蛋糕的時候,將20克蛋白加入150克糖粉,加入2t檸檬汁
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12用打蛋器攪打均勻
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13取出約40克白色蛋白霜裝入擠醬筆後,將剩下的蛋白霜加入大紅色素攪打均勻
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14裝入裱花袋中
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15將蛋糕表面的蝴蝶結邊緣擠上白色霜糖
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16再將紅色霜糖擠在蝴蝶結內,中間拉上兩道褶,最後點綴上銀色糖珠即可
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