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堅果胚芽戚風蛋糕



成份:

牛奶  75公克
沙拉油  60公克
低筋麵粉  150公克
泡打粉  2小匙
鹽  2小匙
烤熟胚芽粉  50公克
蛋黃  125公克
蛋白  300公克
細砂糖  150公克
內餡:
咖啡奶油霜 適量
熟碎核桃  適量
裝飾:
焦糖胡桃 適量
開心果  適量

步驟:

1 將牛奶、沙拉油拌勻後,加入過篩的低筋麵粉、泡打粉、鹽、烤熟胚芽粉拌勻後,再加入蛋黃攪拌均勻。
 BR>2 將將蛋白用電動攪拌器打至發泡,分兩次加入細砂糖,並用中速打至呈光澤狀乾性發泡即可。
 
3 從作法2取1/3的蛋白量與作法1拌合後,再將剩餘的蛋白加入並用刮刀拌勻。
 
4 取一個乾淨的烤盤,舖上烤焙紙後,將作法3倒入並用刮板抹平表面,放入烤箱以上火200°C/下火150°C烤約20~25分鐘,出爐後放涼即為蛋糕體。
 
5 將蛋糕體切成4等份,在第一層抹上咖啡奶油霜,並撒上烤熟的碎核桃後,以此法一層層重複疊層組合完成後,再將其切成長12公分,寬3公分之長方形;最後於蛋糕表面裝飾焦糖胡桃與開心果即可。


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