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火红的✿芝士蜂蜜烧烤蛋糕✿~蛋糕绵密加上芝士咸香味，口感一级棒，吃货们别错过哦 XD
模具~4个6寸活底圆模–底部不必铺纸，也不必抹油
1. 玉米油 115g，全蛋 105g，蜂蜜 20g
2. 低筋面粉 100g，玉米粉 20g，发粉 1茶匙
3. 蛋黄 140g
4. 蛋白 340g，幼糖 120g，塔塔粉 少许，盐 少许
♦ 表面淋酱：（*隔天才做）
Anchor有盐牛油 50g，玉米油 23g，蜂蜜 23g，芝士片 80g，动物性鲜奶油（UHT）70g
1. 将材料1拌均后加入材料2拌均，再加入材料3拌均备用。
2. 将材料4打至全发。
3. 取1/3的蛋白霜加入蛋黄糊里用刮刀翻拌均匀，再倒回剩余的蛋白霜里继续翻拌均匀。
4. 将面糊倒入模具，往桌面轻敲以震出气泡，放入已预热烤箱以140度烤至40分钟或至熟。（时间与温度都只供参考）
5. 出炉后倒扣待凉，然后一样以倒扣的方式连同模具一起放入结冰处，冷藏一个晚上。
6. 隔天要烤之前取出脱模，用底部做上面，也不必退冰。
7. 将表面淋酱的所有材料隔水煮至完全溶解，拌均，然后马上抹上表面（一个表面淋酱约35~40g），然后放入已预热烤箱以170度烤10分钟或至自己喜欢的上色度即可。（时间与温度都只供参考）
温馨提醒:
♥ 做好后沒有食用得冷藏，可保鲜4天
♥ 淋酱有多的话就先冷藏，下次做再加进去一起煮，也可以用來作烧烤芝士厚片吐司
♥ 如要制作2个6寸可以将食谱的份量全减半来做。1个6寸的话只要除于4即可 ^^
大马生活资讯网 The Malaysian Recipe 网罗生活资讯 碗碗好料 天天精彩
