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咖啡雙色戚風蛋糕
成份:
低筋麵粉 202公克
泡打粉 6公克
細砂糖 61公克
鹽 2公克
沙拉油 101㏄
蛋黃 203公克
牛奶 81㏄
蛋白 406公克
塔塔粉 1公克
細砂糖 244公克
咖啡粉 20公克
水 20㏄
步驟:
| 1 | 將低筋麵粉、泡打粉、塔塔粉過篩備用。 |
| 2 | 將沙拉油、牛奶、蛋黃一起拌勻後，再加入細砂糖、鹽拌至無顆粒狀，再加入作法1續拌至光滑細緻且有流性，即成原味麵糊。 |
| 3 | 蛋白打至乾性發泡，備用。 |
| 4 | 將咖啡粉與水拌勻後，先取一些作法2原味麵糊一起拌勻後，再取一些作法3蛋白拌勻，即成咖啡麵糊。 |
| 5 | 將剩餘作法3蛋白倒入作法2原味麵糊中拌勻，拌勻後倒入模型中，再加入作法4咖啡麵糊，略將表面整平。 |
| 6 | 入爐烤焙，以上火190℃，下火150℃，烤約25分鐘即可。 |
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