portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">在家用地瓜泥做出的蛋糕雖然香甜可口,但打成泥總覺得少了咬地瓜的快意口感。利用地瓜片來做出千層地瓜蛋糕,不但有蛋糕的松軟,也滿足了口感,漂亮的切面也令人喜愛。這個配方份量6人份,烹調(diào)時間60分鐘。

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">千層地瓜蛋糕食材:地瓜3小條360g,雞蛋1個,低筋或中筋面粉30g,奶油10g,牛奶50cc,糖20g,鹽1小撮,藍姆酒1大匙,杏仁片一些。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">千層地瓜蛋糕制作步驟:
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">1、地瓜去皮,切薄片。將糖和奶油拌融。再加入一顆蛋,打勻。放入面粉、少許鹽和牛奶。

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">2、加入一大匙藍姆酒增加風(fēng)味。面漿拌勻后,放入地瓜片,讓每片地瓜都沾上漿液。將地瓜片層層疊疊的擺入烤模。如果烤模底部不能分離,要墊上一層烤盤紙才容易脫模。上層擺上一些杏仁片。

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">1、預(yù)熱好烤箱,以180℃烤40-45分鐘?？竞贸鰻t。稍稍放冷后脫模,可以看到一層層的地瓜。帶著酒香的地瓜,松軟好吃又有口感。溫?zé)岬某?好吃,放在冰箱冰涼了,風(fēng)味更佳!