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宇治金時蛋糕



成份:

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

步驟:

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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