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| 桔香杏仁磅蛋糕 | ||||||||||
| Ingredients | % | 2條 | 4條 | (長條模-350g/條) | ||||||
| 1 | Almond Paste | 115 | 150 | 300 | (模型底部中間鋪糖漬橙片) | |||||
| 1 | Orange Jam | 15 | 20 | 40 | 杏仁膏+桔醬打軟打勻 | |||||
| 2 | Butter | 125 | 165 | 330 | 奶油加入拌勻(隨時刮缸) | |||||
| 3 | Egg | 25 | 35 | 70 | 蛋慢慢加入拌勻(隨時刮缸) | |||||
| 4 | Orange Peel | 40 | 50 | 100 | 桔子丁加入拌勻 | |||||
| 5 | CF | 40 | 50 | 100 | 粉過篩後加入拌勻,酒加入拌勻,備用 | |||||
| 5 | BF | 40 | 50 | 100 | 蛋白+糖打至近乾性,與上拌勻 | |||||
| 5 | Almond Powder | 20 | 30 | 60 | 填入模型中,入爐烘烤 | |||||
| 6 | Rum | 20 | 30 | 60 | 長條: 180/170℃,25'→關下火調頭 | |||||
| 7 | EW | 75 | 100 | 200 | →190/0℃,15'→出爐後扣出 | |||||
| 7 | Sugar | 35 | 45 | 90 | 小模: 180/170℃,20' | |||||
| Total | 550 | 725 | 1450 | →調頭180/175℃,7'(看顏色) | ||||||
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