基础需要稳扎稳打,这个必须会!(已打包·可下载)

原标题:基础需要稳扎稳打,这个必须会!(已打包·可下载)

提示

超强基础:森林莓果蛋糕

实用基础配方,颜值够高,技术要求不高,私房饼房通杀款哈!

97nz

森林莓果挞

配方量:1个

达克瓦兹饼底(2个)【共计:493克】

140 克【28.40%】……蛋白

13 克【 2.64%】……砂糖

150 克【30.43%】……糖粉

150 克【30.43%】……杏仁粉

40 克【 8.11%】……榛子粉

1、将烤箱预热至180℃,烤盘铺垫烤盘纸待用。

2、将蛋白在桌上搅拌机中用球桨(whisk attachment)以中速搅拌至软尖峰状,将砂糖分两次加入高速搅拌至坚挺尖峰状态。

3、将糖粉和杏仁粉筛入到榛子粉中,用胶刮刀将“步骤2”的蛋白霜加入并搅拌均匀,但是要注意不要过度用力导致蛋白消泡。

4、用装有圆形花嘴的裱花袋将面糊均匀的挤入2个放在铺有烤盘纸的烤盘上的金属圈挞模内(模具规格:直径23cm,高3.5cm)。表面撒糖粉(配方之外),放入预热至180℃的烤箱中烘烤约18-20分钟。

※ 此配方量为2个,如果材料太少难以制作,此处使用一个,另一个可以冷藏2-3天或冷冻半个月——当然也可以直接制作2个成品啦。

香草吉布斯特奶油【共计:713克】

8 克【 1.12%】……吉利丁粉

35 克【 4.91%】……冷水

75 克【10.52%】……牛奶

150 克【21.04%】……打发淡奶油(乳脂含量35%)

60 克【 8.42%】……砂糖(分两部分使用)

1 个【 0.00%】……香草荚(剖开刮籽)

120 克【16.83%】……蛋黄

15 克【 2.10%】……玉米淀粉(或卡士达粉)

250 克【35.06%】……意式蛋白霜

制作:

1、将吉利丁粉溶于冰水中。

2、用厚底平底锅将牛奶、淡奶油、1/2量的砂糖(即30克)和香草籽加热煮沸。同时将蛋黄和剩余的另1/2砂糖(即剩余的)搅打至泛白,然后以制作卡仕达同样的方式继续,小火慢煮3分钟,然后将融化的吉利丁液加入拌匀。

3、微温热状态时,将刚刚做好的意式蛋白霜加入拌匀。

意式蛋白霜【共计:310克】

90 克【29.03%】……细砂糖

40 克【12.90%】……水

180 克【58.06%】……蛋白

制作:

1、将砂糖溶于水中并加热煮至116-121℃。

2、当温度达到110℃时,开始高速搅打蛋白。

3、当温度达到后,缓慢并持续的冲入正在打发的蛋白中(注意不要触碰到搅拌桨和搅拌缸内壁上),2分钟后降为中速,持续搅拌直至其降至与体温相近。

组装&装饰

50 克……黑莓

100 克……覆盆子

100 克……红加仑

150 克……草莓

①将香草吉布斯特奶油用裱花袋挤在冷却的达克瓦兹表面。

②用胶刮刀将香草吉布斯特奶油整理成隆起的半球形,然后将水果装饰在表面。

鸟语版~继续

97nz

Fruits of the forest tart

For 1 tart

Dacquoise Base(makes 2 dacquoies)

140 g egg white

13 g sugar

150 g confectioners' sugar

150 g almond flour

40 g ground hazelnuts

Proceddure:

①、Preheat the oven to 180℃ and line a baking sheet with parchment paper.

②Fit the stand mixer with the whisk and whisk the egg whites at medium speed until soft peaks form. Add the sugar in 2 equal amounts and whisk at high speed until firm peaks form.

③、Sift the confectioners' sugar with the almond flour and stir in the ground hazelnuts. Fold the meringue mixture into the dry ingredients using a spatula and taking care not to deflate the mixture.

④、Spoon it into a pastry bag fitted with a tip. Place the tart rings on the lined baking sheet and pipe a layer of dacquoies mixture inside each. Dust with confectioners' sugar and bake for 18-20 minutes. Set aside one dacquoise base for another use.

This recipe makes 2 dacquoise bases as it is difficult to reduce the quantities of ingredients. Use 1 layer for this tart and store the other, covered in plastic wrap in an airtight container, for 2-3 days in the refrigerator or up to 2 weeks in the freezer.

Vanilla Chiboust Cream

8 g powderedd gelatin

35 g cold water

75 g milk

150 g whipping cream (35% butterfat)

60 g sugar,divided

1 u vanilla bean

120 g egg yolk

15 g cornstarch or custard powder

Procedure:

①、Dissolve the gelatin in the cold water.

②、In a saucepan, heat the milk,cream, half the sugar, and the vanilla seed. Whisk the egg yolks with the remaining sugar and cornstarch until the mixture is pale. Contines in the same way as making a pastry cream, simmering for 3 minutes, and then stir in the dissolved gelatin.

Italian Meringue

90 g superfine sugar

40 g water

180 g egg white

Procedure:

①、Dissolve the sugar in the water and boil to 116-121℃——the exact temperature will depend on the type of meringue you need.

②、When the temperature of the syrup reaches 110℃, begin whisking the egg whites in the stand mixer at high speed.

③、When the required temperature of the syrup is reached. Very carefully pour it over the partially whisked egg whites in a thin, steady stram, taking cacre not to let it touch the beaters and whisking continuously. Reduce to medium speed after 2 minutes.

④、Whisk until the mixture has cooled completely and fold it into the still warm pastry cream, using a spatula.

Assembling the ruit for Decoration

50 g blackberries

100 g raspberries

100 g red currants

150 g strawberries

Procedure:

①、Using a pastry bag fitted with a tip, pipe the Chiboust cream over the dacquoise layer.

②、Shape the cream into a dome with a spatula and arrange the fruit attractively on top.

返回搜狐,查看更多

责任编辑:

声明:该文观点仅代表作者本人,搜狐号系信息发布平台,搜狐仅提供信息存储空间服务。
免费获取
今日搜狐热点
今日推荐