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原料
等:
步骤
1巧克力黄油加热
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2面粉和糖搅拌,糖的粗颗粒可把面粉颗粒打开
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3挂橙子皮
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4挂橙子皮
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5橙子皮和面粉混合
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6黄油和黑巧混合加热,测温,温度不然让鸡蛋熟,不高于48读度
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7准备420克鸡蛋,鸡蛋轻微搅拌,不要打发
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8把热巧到人搅拌器,再倒入糖分和橙皮加入,搅拌,慢慢搅拌,无颗粒,鸡蛋分次加入,搅拌,中速,加鸡蛋一定要慢,分次慢,是让鸡蛋完全融入热巧。完全倒入后,慢速2档搅拌2分钟
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9准备可可粉,用黄油摸杯子,内壁
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10把可可粉(防潮可可粉)沾在底部和周围,也可用面粉,在蜕膜时会是白色
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11打后,巧克力液体自动流动,入杯前要偿味道,因为加陈皮量不确定,没有陈皮味,即再加入陈皮,
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12再加入陈皮,再接着慢速搅匀
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13倒入裱花袋,
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14挤入小杯中,
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15在布上震荡,让表面平整,
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16放冰箱,冷冻至少1个小时,用时直接拿出到烤箱,
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17装饰用品
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18摆法
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19黄油加热,
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20糖分+面粉+融化后的黄油,搅拌后,加蛋白搅拌,用挂板,不用抽子,防止蛋白打发
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21如果太厚,加牛奶,搅拌,根据适量,流动性变成线,即可,
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22锅热后,用黄油擦过锅,等锅热,
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23煎饼
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24再加一些牛奶,到饼厚薄度一致,
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25一边变色后,可反面,受热要均匀
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26受热均匀,用勺按着
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27趁热放在碗底塑形
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28一点一点尝试,
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29把铁锅冰一下,草莓酱,还有糖
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30放淡奶油500g,放糖15g,草莓酱放一些适量,
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31慢速搅拌上述混合物低俗速,几分钟后,提速一点点,过几分钟再提速
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32?装饰
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33打至中间度,不能太硬也不能太软,
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34打至上述状态
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35烤蛋糕,不断实验,建议用风箱
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36装盘,放奶油和草莓
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37放
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38放至
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39用橙子皮装饰,切成丝,
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40摆盘
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41成品
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