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原料
低粉 80g, 鮮奶油 80ml, 蛋黃 3個, 蛋白 4個, 細白糖 75g, 色拉油 40ml, 水 60ml, 香草精 少許, 粉紅色素 少許, 可可粉 少許, 水果 (獼猴桃、蜜桃)
步驟
1先用紙描好櫻桃的圖案,鋪於烤盤上
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2上面再鋪一張油紙,在油紙上塗一層薄薄的色拉油
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3蛋黃3個,加入低粉80g、水60ml、色拉油40ml、細白糖35g、香草精。電動打蛋器攪打至有粘性,蛋黃糊如圖中可成線狀流下
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4取出2小勺於小碗內
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5放入二分之一小勺低粉,並攪拌均勻
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6放入一點點粉紅色色素,攪拌至均勻
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7打發蛋白:4個蛋白,加個4滴米醋,30g細白糖,攪打至硬性發泡,即打發盆倒扣蛋白霜也不會跌落的狀態
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8去2大勺打發好的蛋白霜於調好色素的蛋黃糊小碗內
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9小心拌勻
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10裝入裱花袋,開端剪一小口,擠於圖案上
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11烤箱預熱170度,放入烤1分鐘後立即取出
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12剩餘的蛋白與蛋黃糊攪拌均勻
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13倒入烤好的櫻桃圖案上,表面抹平,並在桌子上震幾下,把麵糊內的氣泡震出,170度烤20分鐘
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14預備烤網,上面鋪一油紙
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15出爐的蛋糕倒扣在烤網上,並立即撕下原來鋪在上面的油紙,再蓋上待涼
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16蛋糕體略有餘溫時,用蛋糕刀切去四邊
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17再倒扣於另一油紙上,均勻抹上打發的奶油
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18如圖放上水果
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19捲起後,油紙兩端擰緊,放置於冷藏室1小時
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20取出切掉蛋糕體的兩端
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21用可可粉調入熱水,細毛筆在櫻桃果上描上果梗即可
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