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将材料秤好备用低筋面粉与小苏打粉一起过筛桂圆干泡进养乐多内蛋泡温水回温十分钟(室温蛋则不用泡)C料碎核桃洗净以上下火150烤5-6分钟备用(如核桃是熟的就忽略此步骤)
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将A料的养乐多 桂圆乾,一起小火煮滚后关火,再加入无盐奶油融化拌匀备用
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将B全蛋与黑糖一起用电动搅拌器高速打发建议底下垫盆热水,热蒸气会帮助全蛋更容易打发
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步骤3全蛋打发如图,蛋霜呈现蓬松有痕迹即为打发成功
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将过筛后的低筋面粉 小苏打粉分两次加入蛋霜中,以切拌的方式拌匀
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将步骤2的桂圆干先捞起来再把汤汁加入步骤5的蛋霜中拌匀
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将面糊倒进纸模内约四分之一,再加入刚捞起的桂圆干&些许的核桃再将面糊到进约七八分满(核桃要记得留一半要撒在表层)
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面糊倒好后,将剩一半的核桃撒在表层以上下火180预热,烤约25分钟再上下火150,烤10分钟,放凉出炉(每台烤箱温度不同,请斟酌一下温度)