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原料
蛋黃 4顆(50-60克的大雞蛋), 低筋麵粉 60克, 玉米澱粉 15克, 沙拉油 40克, 鮮橙汁 45克, 細砂糖 20克, 蛋白 4顆, 細砂糖 40克, 紅色食用色素 3滴, 低筋麵粉 1小匙, 動物鮮奶油 150克, 細砂糖 20克, 新鮮草莓 10顆, 抹茶粉 1小匙, 清水 適量(調成煳狀)
步驟
1取一張名片,在上面畫上一顆草莓的外形,剪下備用
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2取一張烘焙用油紙,剪成烤盤大小,在紙的中間,用深色簽字筆畫上對稱的草莓外形
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3留意是畫在紙,寬的一面。(圖上為展開的外形),將畫好圖形的烘焙紙反面放在烤盤上。(這樣蛋糕糊就不會粘到油墨)
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4將蛋黃加細砂糖20克打散,加入沙拉油,鮮橙汁打散,攪拌至砂糖溶化
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5篩入低筋麵粉和玉米澱粉
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6用打蛋器順時針攪拌成麵糊狀。即為蛋黃麵糊
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7取一小盆,將2小匙的蛋黃麵糊,加低筋麵粉1小匙
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8拌勻
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9再加入紅色色素拌勻
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10蛋白加入2滴白醋,用低速打發,轉4檔高速打發
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11分3次加入細砂糖
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12直至蛋白打成短小直立的狀態
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13取6大匙打發蛋白加入紅色麵糊中
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14拌勻
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15將紅色蛋糕糊裝入裱花袋中
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16按著蛋糕紙上畫好的形狀,擠上花形。畫好的樣子。將烤箱調170度,上下火,將烤盤放入烤箱中層烤1分鐘取出。(這一步很重要,是讓花形變干,容易定形)
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17剩下的蛋白霜取1/3加入原來的黃色蛋黃糊中拌勻
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18再倒回全部的蛋白霜中
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19拌勻,拌好的樣子
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20將蛋糕糊倒入烤盤中
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21用橡皮刮板,刮平整。將烤箱調150度,上下火,將烤盤放入烤箱中層烤30分鐘取出
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22烤好的蛋糕撕去烘焙紙,放涼至微溫
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23將冷藏過的動物鮮奶油,加細砂糖20克,打至十分發(成短小直立的尖鋒)
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2425. 將鮮奶油塗在蛋糕上面,(沒有印花的一面)擺上切塊的新鮮草莓)
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25藉助擀麵棍將蛋糕捲起
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26用烘焙紙將蛋糕卷包起,放入冰箱冷藏4小時定形
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27切去蛋糕兩端不平整的頭尾,取抹茶粉1小匙,加少量清水調成麵糊狀。用竹籤在上面點上草莓籽,畫上葉子即完成
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