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原料
動物淡奶油: 270-300g, 6寸香草戚風胚: 一個, 白砂糖: 30g, 香草精: 適量, 水果: 適量, 玫瑰花嘴: 1個, 裱花袋: 1個
步驟
1將戚風蛋糕橫剖成厚薄均勻的3片
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2將一片蛋糕胚放到轉台上,刷上糖酒液
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3將打發好的奶油舀少量到蛋糕片上
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4用抹刀抹平奶油,蛋糕邊緣保留1cm不用塗抹到
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5放上切好的水果粒
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6放上第二片蛋糕片,用手輕拍中間,將蛋糕片壓平
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7重複步驟2—6
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8將奶油舀到夾好餡的蛋糕表面,用抹刀先抹平表面,多餘的抹到側面在側面抹上剩下的奶油,將蛋糕體完全遮住
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9修正表面和側面,將蛋糕體抹平(為了讓表面平整,應該準備廚房紙隨時將抹刀擦乾淨)
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10將刮刀平放,輕輕塞進蛋糕底部,同時另一隻手慢慢轉動轉台,將蛋糕慢慢挪到轉台邊緣
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11左手插入蛋糕底部,與抹刀一起將蛋糕抬離轉台
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12輕輕放到蛋糕底托上(此步驟一定要小心,端穩)
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13將剩下的奶油放入裝好了玫瑰花嘴的裱花袋中,將蛋糕連同托一起放到轉台上,裱上兩圈花邊
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14最後再蛋糕中間空白處,堆上喜歡的水果造型即可
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