![](http://baitimes.com/wp-content/uploads/2020/07/S__47505419.jpg)
手作甜點 丸子老師
曾任饗賓餐旅企業股份有限公司中央廚房西點部。畢業於花蓮台灣觀光學院廚藝系丸子老師,從高中開始對烘焙一股腦的熱情與訓練,在大學期間亦連續兩年擔任全國烘焙展中廠商烘焙示範師,不藏私分享各式西點,在家就能輕鬆享受手作甜點。
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193455.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193500.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193504.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193509.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193513.jpg)
材料:
A:
蛋黃4顆
糖20克
牛奶40克
沙拉油30克
低粉60克
B:
蛋白4顆
糖40克
作法:
蛋黃跟糖攪散,下牛奶跟油,攪拌後加低粉拌勻備用,然後就開始打蛋白,起泡後下糖,打至乾(硬)性發泡,再將兩者混合拌勻即可。
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193518.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193525.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193530.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193536.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193541.jpg)
準備平底鍋開小火,抹一點油,擠(挖)一坨麵糊,儘量用圓,蓋上鍋蓋等一分鐘,稍微定型,再加麵糊,使它變高變厚,再蓋上鍋蓋,等一分鐘,翻面煎兩分鐘,完成✅呈盤。
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193610.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193615.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193621.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193628.jpg)
![](https://baitimes.com/wp-content/uploads/2020/11/timeline_20201116_193634.jpg)
貼心小提醒:
1、蛋白打硬點但不要打到變成棉花,太稀拌完會更稀。
2、吃起來的口感,很綿密,中間很軟,不是蛋糕組織,像融化的棉花糖口感。
3、可淋上蜂蜜或巧克力增加風味。
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