Degree of difficulty
Food category
甜品,Applicable theme
main ingreadient
全蛋
200g
蛋黄
136g
细砂糖
188g
海藻糖
100g
水饴
40g
CORMAN 蔻曼 82%黄油
120g
卡士达粉
20g
低筋面粉
110g
玉米淀粉
40g
01
混合全蛋、蛋黄和细砂糖、海藻糖、水饴在打蛋缸中,水浴加热至35度(手温)后打发至泛白
02
将粉类过筛翻拌均匀后,加入融化至50度的黄油翻拌均匀
03
入40*60cm的烤盘,平炉185度烘烤约15min,75*75*75mm的盒子蛋糕可做20盒
RAVIFRUIT 乐果纷 速冻草莓果粒
71g
速冻树莓粒
71g
细砂糖
2g
吉利丁
1.3g
MONIN莫林 石榴糖浆
13g
柠檬汁
6g
01
将草莓果粒覆盆子果粒边加热边碾碎,加入细砂糖和吉利丁融化后加入柠檬汁,每个蛋糕盒在最后加入10g。
细砂糖
201g
水
40g
蛋黄
98g
吉利丁
10g
爱乐薇马斯卡波尼
618g
爱乐薇通用淡奶油
696g
01
制作萨芭雍(sabayon)后,加入吉利丁融化
02
拌入马斯卡邦尼和半打发奶油
03
每一层蛋糕胚上加40g,75*75*75mm的盒子蛋糕可做20盒
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