配方 RECIPE

制  作  工  艺 PROCESS

1.蛋黄，鸡蛋，砂糖，食盐慢速2分钟搅拌到糖溶化;

Mix egg, egg yolk, granulated sugar and salt at slow speed till sugar dissolves.

2. 加入蛋糕粉，吉士粉，双效泡打粉，香精慢速2分钟搅拌均匀，加入SP蛋糕油慢速1分钟拌匀，快速3分钟打发至比重0.48

Add cake flour, custard powder, double effect baking powder and milk essence, and mix at low speed for 2 minutes, then add SP , and mix for 1 minute, and then at high speed for 3 minutes till the specific volume is 0.48.

3. 最后加入牛奶(30℃)和溶化的黄油(60℃)

3、Add milk(30℃) and butter(60℃) which has already dissolved in advance.

4.装模:膜片模8分满。

4、Pour this cake pastry into a cake tin(about 80% full) .

操  作  条  件  bAKING

烤焙温度:上火200℃下火160℃,时间20分钟后,上火降至160℃,下火160℃,30分钟.

Bake at 200/160℃,after 20 minutes, then reduce the oven temperature to 160/160℃ and bake for 30 minutes.