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蛋黄和蛋白小心分开,低筋面粉和无糖可可粉混合并过筛,分别准备好20克和60克的白砂糖,量好牛奶和食用油的份量
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装有蛋黄的容器里加入砂糖、食用油和牛奶拌匀,加入过好筛的低筋面和无糖可可粉续拌匀,同时烤箱预热160度
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蛋白用电动搅拌器低速档打至有小泡,倒入一半量的白砂糖和几滴柠檬汁
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电动搅拌器转中高速打蛋白至变细致时加入剩下的白砂糖,续打至硬性发泡(硬性发泡:提起蛋白霜有挺立的尖角)
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挖约1/3量蛋白霜至巧克力面糊中
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用刮刀将蛋白霜和巧克力面糊拌匀
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拌好的面糊倒回蛋白霜中
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用刮刀由下往上将面糊和蛋白霜切拌均匀
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拌好的蛋白霜面糊倒入蛋糕模中,轻敲几下蛋糕模使大气泡排出
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蛋糕模放入预热好的烤箱160度烘烤45~50分钟,用竹签插入没有面糊沾黏即可出炉
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蛋糕出炉后在桌面上敲一下,倒扣在架子上冷却
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蛋糕冷却时打发鲜奶油备用:混合鲜奶油和白砂糖,电动搅拌器低速打发,打发好的鲜奶油放冰箱冷藏暂时保存
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蛋糕冷却后脱模,横向切成三片
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取打发鲜奶油放在一片蛋糕上
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用抹刀慢慢将鲜奶油抹开,盖上中层的蛋层片,同法抹开鲜奶油
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盖上最上层蛋糕片,用手轻压几下
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最上层也抹上打发鲜奶油(可省略,我的奶油还剩满多的就顺便抹上),分八等份切片
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摆上草莓装饰就可以囉
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换个角度开吃XD。