8. 再倒回剩下的蛋白霜中拌匀,8寸模子垫好底和边纸,倒入面糊,在桌上轻震一下,震出面糊内的大气泡,烤箱预热至170度,烤20分钟,在调低至150度,烤40分钟至熟body{background:#FFFFFF!important;}div{background-color:#FFFFFF!important;}header,nav,table,th,tr,td,dl,ul,li,ol,fieldset,form,h1,h2,h3,h4,h5,h6,pre{background:transparent!important;}*{color:#000000!important;}a:link,a:link*,a:link:hover,a:link:hover*,a:link:active,a:link:active*{color:#FF8000!important;}a:visited,a:visited*,a:visited:hover,a:visited:hover*,a:visited:active,a:visited:active*{color:#008080!important;}日式乳酪蛋糕烹饪技巧