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原料
低粉: 55克, 蛋黃: 5個, 細砂糖: 20克, 玉米油: 40ML, 蛋白: 4個, 細砂糖: 30克, 檸檬汁: 幾滴, 動物性鮮奶油: 100克, 馬斯卡彭芝士: 50克, 百香果汁: 45克, 細砂糖: 10克
步驟
1蛋黃加糖隔熱水打至融化
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2蛋白加幾滴檸檬汁打至粗泡,再一次性加糖打至濕性蛋白狀態
3先取1/3蛋白混合蛋黃糊
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4再全部混合均勻
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5篩入低粉粉拌勻
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6加入油
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7拌勻
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8倒入墊了矽油紙的烤盤中,抹平表面
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9預熱烤箱,上火180度,下火160度15分鐘
10趁熱揭去油紙,重新蓋在蛋糕片上稍涼
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11馬斯卡彭芝士拌勻
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12加入打至6分發的淡奶油
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13打勻
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14再加入百香果汁
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15打至8分髮狀態
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16抹上百香果馬斯卡彭乳酪奶油餡
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17捲起冷藏定型後切塊食用
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