花旗參枸杞奶凍蛋糕

花旗參枸杞奶凍蛋糕

台灣台北國賓飯店花旗参食譜系列

 

蛋黃、細糖、低筋麵粉、B.P、花旗參粉、鮮奶、奶油、蛋白、細糖130g、塔塔粉、枸杞、水

蛋黃、細糖拌勻打微發。低筋麵粉、B.P、花旗參粉過篩待用。鮮奶、奶油加溫至45℃,蛋白、細糖、塔塔粉攪拌至中性發泡。將微發蛋黃液拌入過篩粉末拌均勻,加入溶解奶油及鮮奶拌均勻,再將打至中性發泡的蛋白拌均勻即可。枸杞加水泡軟煮爛打碎拌入蛋糕體內,倒入備好容器盤內抹平入烤箱烤至熟即可。

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