配方 RECIPE制 作 工 艺 PROCESS配料Ingredient烘焙%重量（g）蛋黄Egg yolk 280全蛋Egg 740糖Sugar 500盐Salt 5蛋糕粉Cake flour 500百钻吉士粉Bakerdreamcustard powder 200百钻双效泡打粉Bakerdream double effect baking powder 10牛奶香精Milk flavoring 4百钻SP蛋糕油Bakerdream SP cake Emulsifier 40玛琪林Margarine 280牛奶Milk 100蔓越莓干Ceranberry 200 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0.48Add 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.