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原料
雞蛋: 4個, 南瓜: 60克, 玉米油: 40克, 低筋麵粉: 80克, 鹽: 1克, 糖: 45克, 奶粉: 20克
步驟
1南瓜蒸熟打泥,分離蛋白蛋黃
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2把蛋黃打散,先後放南瓜,玉米油奶粉和低粉進去攪拌均勻
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3把鹽,糖放進蛋白打發成乾性發泡
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4放三分之一的蛋白進蛋黃糊里翻拌均勻
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5再把蛋黃糊放進餘下的蛋白盆中翻拌均勻
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6用裱花袋把糊擠進中號紙杯,震幾下出氣泡
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7放進烤箱中下層,170°烤40分鐘
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8餘十五分鐘時將上火調到150°,加蓋錫紙防上色過深
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9噔噔噔!柔軟彈性的蛋糕出爐
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小技巧
蛋白最好在冰箱急凍成有薄冰