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抹茶紅豆蛋糕



材料:

A.全蛋718公克
細砂糖366公克
B.低筋麵粉305公克
抹茶粉12公克
C.全脂鮮奶92公克
沙拉油107公克
D.蜜紅豆150公克

作法:

 1.材料B低筋麵粉及抹茶粉一起放入篩網內,過篩2次備用。
 2.將材料A的全蛋及細砂糖放入攪拌缸中,以高速拌打至蛋液體積變大、顏色變白、有明顯紋路,再轉至中速拌打至以橡皮刮刀拉起發泡的蛋液時,發泡的蛋液約2~3秒滴落1次。
 3.將作法1加入作法2的攪拌缸中拌勻,即為麵糊。
 4.取少許作法3的麵糊加入所有材料C中拌勻,使其濃稠度相近,再倒入剩餘的麵糊中一起拌勻,備用。
 5.將作法的4麵糊加入材料中約一半的蜜紅豆拌勻,倒入?個8吋蛋糕烤模約6~7分滿,放入烤箱前輕敲烤模,讓麵糊內的氣泡浮起釋出,再均勻的撒上剩餘的蜜紅豆,放入烤箱以上火190℃/下火140℃烘烤。
 6.烘烤約10~15分鐘時,烤箱內蛋糕體積高度會膨脹到最高點,這表示蛋糕體已接近烤熟的狀態。
 7.繼續烘烤約20~25分鐘,蛋糕體積膨脹高度會逐漸下降,蛋糕表面周圍會有細小皺摺,這時可以打開烤箱,輕拍蛋糕中心,若是蓬鬆有彈性就表示蛋糕已經烤熟;反之,則繼續烘烤至熟。
 8.取出烤熟的蛋糕,立刻倒扣放涼,以防蛋糕遇冷收縮。待蛋糕完全冷卻後,即可利用雙手沿著模型邊緣向下快速輕壓蛋糕體,使蛋糕與烤模脫離。
 9.將蛋糕烤模底盤向上推出,剝開蛋糕底部即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。