大理石可可卷
Marble cake roll
|
大理石可可卷 Marble cake roll “關于大理石花紋甜品” 其實一開始感覺那么美的花紋應該是很難做到吧?后來才發(fā)現只要掌握了小技巧，所有大理石紋路根本就沒難度,。 那個小技巧就是： 千萬不要混合的時間太長,。 大理石蛋糕是一種源自法國的甜品,，經烘焙后質輕而蓬松。因其紋理像大理石一般,，故而得名,。 大理石和蛋糕，這兩種聽起來感覺完全相悖的東西,，竟然能夠結合到一起,。 其實，所有烘焙師都是藝術家,。 By：新皇家 材料 熱水 15g 可可粉 7g 雞蛋 3個 低筋面粉 65g 細砂糖（放蛋清） 35g 細砂糖（放蛋清） 20g 牛奶 30g 色拉油 30g 黑巧克力 25g 淡奶油 200g 細砂糖（放奶油） 15g 過程 牛奶與色拉油攪拌完全軟化,， 可可粉加熱水攪拌均勻， 烤箱預熱至175℃,。 Stir in milk and salad oil,， Stir in cocoa powder and hot water， Preheat the oven to 175 degrees,。 蛋黃與蛋清分離,， 蛋黃加入細砂糖打發(fā)至蓬松發(fā)白狀態(tài)。 Egg yolk and egg white, egg yolk, add sugar to the fluffy white state. 牛奶與油分三次加入蛋黃里,， 每次加入必須攪拌均勻才能加下一次,。 Add milk and oil three times into the egg yolk, each time must be mixed to add a uniform to add. 篩入低筋面粉攪拌至無粉狀態(tài)即可。 Sift the flour into flour and stir until the powder is low. 細砂糖分三次加入蛋清,， 蛋清打發(fā)至濕性發(fā)泡,。 （提起打蛋頭蛋清出現一個彎彎的小角尖） Fine sugar three times by adding egg white, egg white to wet foam. (bring up a small curved tip of the egg whites) 去三分之一蛋清到蛋黃糊里稍微翻拌幾下。 1/3 egg whites into the egg yolk paste a little mixed up a few. 將步驟6的蛋黃糊倒回蛋清翻拌均勻,。 Step 6 of the egg yolk paste stir evenly into the egg white. 取四分之一面糊加入步驟1融化好的可可粉翻拌均勻。 Take the 1/4 batter and add the melted cocoa powder in step 1.
可可面糊倒進原面糊里,，翻拌兩三下即可,。 （注意不要翻拌太均勻！不然就沒有大理石紋路?。?/span> Cocoa batter poured into the original batter, turn over two or three. Be careful not to mix too evenly! Otherwise there will be no marbling!
烤盤（28*28cm）,， 提前鋪好一張油紙，面糊倒進烤盤里,。 Baking tray (28*28cm), an oil paper in advance, batter poured into the baking tray.
放進預熱好的烤箱,， 上下火175℃20分鐘。 Put into the preheated oven, up and down fire 175 degrees C for 20 minutes.
烤好的蛋糕片翻轉在一張新的油紙上,， 表面的油紙趁熱撕掉,。 撕掉后還需要蓋好直至蛋糕片冷卻， 否則蛋糕水分會容易流失,。 The cake was baked on a new paper, and the oil paper on the surface was torn off. Tear off the need to cover until the cake cool, otherwise the cake moisture will be easy to drain.
黑巧克力隔水融化,。 Dark chocolate melts.
淡奶油加入細砂糖打發(fā)至全發(fā)狀態(tài)。 Add cream to the full fat.
巧克力加入淡奶油混合好。 Chocolate mixed with cream.
蛋糕片放在干凈的油紙上,， 好看的那一面朝下,， 淡奶油平均的抹到蛋糕片上 Put the cake on a clean oil paper, and then put it on the cake with a nice looking face and a light cream.
如GIF圖所示， 將蛋糕卷用搟面杖卷好,，將搟面杖放到卷紙下面,。 卷起蛋糕卷的一頭，用搟面杖帶著油紙?zhí)崞鸷笙蛳聣褐淼案狻?/span> 一邊壓,，一邊把油紙卷在搟面杖上,。 就是蛋糕卷向前卷，油紙向后卷,。 As shown in figure GIF, the cake roll with a rolling pin, the rolling pin on a roll of paper below. Roll up cake roll a head with a rolling pin with oil filed after the downward pressure roll cake. The side pressure, while the oil volume in the rolling pin. Just roll the cake roll, oil paper roll back.
卷好的蛋糕用另一張油紙包好,， 放進冰箱冷藏1個小時以上即可。 Roll the cake wrapped in a piece of paper and put it in the refrigerator for more than 1 hours.
1. 如果可可粉與面糊混合均勻了,，就是巧克力蛋糕卷了,。 2. 步驟12里油紙撕掉后還需要蓋好蛋糕片直至蛋糕片冷卻， 否則蛋糕片會水分流失,，表面干掉,， 卷的時候容易開裂。 1 if the cocoa powder is mixed with batter, it is a chocolate cake. 2 steps in the oil paper after the tear also need to cover the cake until the cake cool, otherwise the cake will be water loss, the surface of the 12, when the volume is easy to crack.  -END- 藝術家們 其實分享才是對小編最大的鼓勵 畢竟分享下只需要幾秒鐘 而小編寫一篇原創(chuàng)卻需要幾個小時呢 喜歡就分享一下吧 愛你們 么么噠 比心 |
|
|
來自： 昵稱43197700 > 《文件夾1》
