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原料
紅糖A: 60g, 黃油A: 53g, 淡奶油A: 53g, 巧克力: 45g, 低粉: 76g, 雞蛋: 4個, 紅糖醬: , 黃油B30ml: 紅糖B100g, 糖粉80g: 淡奶油B30ml
步驟
1蛋清蛋黃分離
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2淡奶油黃油巧克力隔水融化
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3紅糖分三次加入蛋清打發至濕性發泡
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4蛋黃加入蛋清拌勻
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5麵粉分三次篩入蛋糕糊(一次性篩完也是可以的)
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6加入黑巧克力醬拌勻,預熱烤箱上下火175℃
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7倒入八寸模具,震氣泡
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8黃油淡奶油隔水融化加入紅糖攪拌
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9再加入糖粉
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10出爐震一下倒扣,放涼至手溫再脫模
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11椰棗去核切半,核桃掰碎
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小技巧
這款蛋糕不容易烤裂! 而且蛋黃是沒有糖的!糖全加在蛋白! 紅糖醬是外國烘焙書的方子,我還是減糖了,但還是甜! 蛋糕單吃非常好吃噢!