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遵循傳統日式長崎手法,用最單純的原料做出最高雅的滋味
採用全蛋打發手法凸顯出蛋香味,製作時需要嚴格控管各種食材的溫度以及比重
糖香與蛋香加上烘烤的梅納反應,就能產生類似蜂蜜的香味
為了讓香氣更凸顯,特別加入帶有蔗糖以及焦香糖風味的三溫糖
再加入甜度只有砂糖40%的海藻糖,讓蛋糕香甜不膩口
最後在底部撒上口感十足的雙目糖,完成經典長崎蛋糕的標誌特色!
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