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将奶冻材料全部放入锅中拌匀,再用中小火边煮边搅拌到成浓稠状,倒入模型备用
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将布丁材料拌匀后用滤网过筛2次,并倒在奶冻上
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将玄米油加热到出现油纹,熄火后加入过筛的低筋面粉用耐热刮刀拌匀
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再加入3颗蛋黄,1颗全蛋和鲜奶一起拌匀
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将蛋白用打蛋器打出粗泡泡,加入1/3糖继续搅打,打到出现细致泡泡时,再分次加入糖搅打,打到接近硬性发泡(拿起打蛋器蛋白尖峰尾端成弯勾)
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取一部份蛋白糊到蛋黄糊中拌匀
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再全部倒回蛋白糊拌匀(由下往上边拌边转圈,请不要用喇的)
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将面糊倒在布丁液上,表面刮平后将模型放在桌上敲2-3下,让空气排出
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烤箱预热180°C,内放一盆热水,蛋糕放在入后转170°C烤10分钟,再用150°C烤40分钟
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出炉后再拿起模型在桌上敲2-3下,放凉后倒扣将蛋糕取出即可