1
00:00:31,679 --> 00:00:35,679
將糖和鹽放入雞蛋中拌勻

2
00:00:57,280 --> 00:01:02,219
將低筋麵粉與抹茶粉篩入 並倒入100ml的牛奶

3
00:01:26,540 --> 00:01:31,820
此時如果不加牛奶會很難攪拌，加太多又會沒辦法拌勻

4
00:01:51,659 --> 00:01:55,319
攪拌至柔軟的質地

5
00:01:58,739 --> 00:02:02,039
將剩餘的牛奶全部倒入後攪拌

6
00:02:18,719 --> 00:02:22,139
加入融化的奶油後，攪拌

7
00:02:31,500 --> 00:02:35,520
將攪拌好的這碗過篩後，蓋上保鮮膜。冷藏1~2小時

8
00:02:57,479 --> 00:03:01,399
鍋子用文火加熱並倒入少許油

9
00:03:03,960 --> 00:03:08,780
下鍋前一定要再次攪拌，以確保材料混合均勻

10
00:03:17,539 --> 00:03:20,939
麵糊倒入後，調整鍋子角度，讓它可以均勻的平鋪

11
00:03:32,159 --> 00:03:37,460
餅皮出現一定程度的氣泡後，翻面再煎一下

12
00:04:07,580 --> 00:04:09,580
反覆前面的動作，將剩下的麵糊煎完

13
00:04:17,160 --> 00:04:22,080
根據自己喜好決定煎的程度， 太濕潤的餅皮可以再回鍋煎一下

14
00:04:50,199 --> 00:04:52,199
讓餅皮都完全冷卻

15
00:04:56,620 --> 00:05:00,899
將糖加入奶油乳酪中，並用手持攪拌機攪散

16
00:05:07,560 --> 00:05:12,000
冷的奶油乳酪很容易噴濺和在碗中擠來擠去 請抓好碗

17
00:05:29,600 --> 00:05:32,640
用刮刀稍微拌一下

18
00:05:39,540 --> 00:05:44,000
倒入鮮奶油並打發

19
00:05:44,180 --> 00:05:49,240
如果先用刮刀將奶油乳酪與鮮奶油混合 打發的過程比較不會飛濺

20
00:06:30,199 --> 00:06:34,459
將餅皮鋪平後，抹上一層薄薄的奶油

21
00:06:56,019 --> 00:07:00,219
再蓋上一層餅皮，並抹上奶油

22
00:07:03,800 --> 00:07:08,000
我用兩張餅皮作為一層 如果你喜歡一層用一張餅皮的話當然也可以

23
00:07:19,779 --> 00:07:23,399
把奶油塗在前端

24
00:07:23,399 --> 00:07:27,179
我將草莓的尖端和頭的部分都先切掉了

25
00:07:29,639 --> 00:07:35,519
把尖端切掉的原因是， 草莓的寬度看起來都會差不多，塑形起來也漂亮

26
00:07:40,779 --> 00:07:44,399
草莓的周圍用奶油蓋上

27
00:07:59,779 --> 00:08:02,099
捲起來

28
00:08:17,040 --> 00:08:19,960
拿兩張餅皮往前延伸

29
00:08:36,220 --> 00:08:40,360
將草莓切成小塊後，控乾水分，加入奶油攪拌均勻

30
00:08:52,019 --> 00:08:56,179
混合好的奶油放上餅皮後，抹平

31
00:09:18,340 --> 00:09:22,480
一路捲到底（捲的越結實越好）

32
00:09:40,539 --> 00:09:45,219
用紙包好後，放入冰箱冷藏2~3小時

33
00:10:01,340 --> 00:10:05,300
將抹茶粉灑上作為最後收尾

34
00:10:08,460 --> 00:10:10,920
來切開吧～心臟撲通撲通^^

35
00:10:19,960 --> 00:10:23,740
有草莓的蛋糕就是美啊^^

36
00:10:39,179 --> 00:10:43,699
加入了新鮮水果的蛋糕最好儘快食用完畢喔 （因為內涵的水分會影響到蛋糕）

37
00:11:04,139 --> 00:11:07,439
蛋糕充滿了濃郁的草莓香甜味道，超級好吃^^

38
00:11:17,720 --> 00:11:22,720
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