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饼干打碎,加入抹茶粉搅拌均匀,加入融化奶油(可以捏住不会松掉即可) 把饼干压入烤膜,压紧,放入冰箱备用(可冰冷冻)
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奶油乳酪加糖打匀,加入蛋、香草精 抹茶粉1T加热水冲开,倒入(3),拌匀 将蜜红豆放在饼干上,抹茶乳酪糊倒入烤模,留下大约3T的乳酪糊
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抹茶粉1t加热水冲开,加入留下来的乳酪糊
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将(6)放到塑胶袋中,在蛋糕上挤出数个同心圆
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拿一个牙签,从中间往外拉,就可以拉出美丽的拉花
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180度C烤10分钟,再换160度C 40-45分钟,并放在烤箱里面慢慢退温1小时,冰隔夜更好吃。没有在烤箱慢慢退温的话,温差太大,乳酪蛋糕会裂掉变丑丑的哦