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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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