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烘焙配方 > 莓果蛋糕ENTREMET BERRIES OF THE FOREST

莓果蛋糕ENTREMET BERRIES OF THE FOREST

    龙8pt平台 www.sdrdxny.com 覆盆子杏仁海绵蛋糕Raspberry Almond sponge

    糖粉Icing Sugar                                                       125 gr

    杏仁粉Almond Powder                                             60 gr

    蛋糕粉Cake four                                                       58 gr

    Salt                                                                         1.25 gr

    泡打粉Baking powder                                               1.5 gr

    蛋白Egg white                                                           145 gr

    转化糖Trimoline                                                          20 gr

    总统黄油Brown hazelnut butter                                  75 gr

    宝茸IQF覆盆子果粒Boiron Frozen Raspberry IQF   +/- 60gr

     

    糖粉杏仁粉盐泡打粉一起在搅拌盆内混合,加入蛋白和转化糖最后加入温度在35度的黄油,170度烘烤14-16分钟。

     

    黑醋栗奶酱Cassis cremeux

    牛奶Milk                                                                   220 gr

    宝茸草莓果茸Boiron Strawberry Puree                    80 gr

    宝茸黑加仑果茸Boiron Blackcurrant Puree             140 gr

    巴氏蛋黄Egg yolk pasteurized                                150 gr

    可可百利低糖巧克力34%White chocolate Zephir   220 gr

    吉利丁片Gelatin Leaves                                         5.5 gr 

    香草枝Vanilla bean                                                ? pcs

     

    牛奶和果茸一起煮开,加入蛋黄以英式奶酱方式制.关火加入吉利丁,过滤后倒入白巧克力里加香草一起均质将奶酱倒入烤盘内,0.7cm厚度,冷冻备用。

     

    草莓酱Strawberry Jam

    宝茸草莓果茸Boiron Strawberry Puree           1000gr

    NH果茸Pectin NH                                            13.5 gr

    Sugar                                                            45 gr

     

    果茸加热,加入混合好的糖和NH果胶,再次煮开,搅拌均匀倒入圆形模内,冷藏备用。

     

    覆盆子慕斯Raspberry Mousse

    宝茸覆盆子果茸Boiron Raspberry Puree            1000 gr

    吉利丁Gelatin                                                     36 gr

    糖粉Icing Sugar                                                  50 gr

    总统淡奶油Whipped cream                                1060 gr

    格尔巴尼马仕卡普Mascarpone Cheese             250 gr

     

    在煮锅内加热果茸,再入吉利丁打发淡奶油,打发完前加入糖粉,加入尼马仕卡普芝士搅拌均匀酱奶酱倒入果茸一起混合。

     

    红梅淋面Red Berries Glaze

    Sugar                                                         1000 gr

    Water                                                         250 gr

    总统淡奶油Cream                                         800 gr

    宝茸黑加仑果茸Boiron Blackcurrant Puree   300 gr

    宝茸覆盆子果茸Boiron Raspberry Puree                200 gr

    葡萄糖Glucose                                              400 gr

    吉利丁片Gelatin Leaves                                55 gr

     

    炼乳(无糖)Condensed milk (not sweet)    250 gr

    镜面果胶Neutral Glaze                                 175 gr

    红色粉Red coloring powder Deco relief       1 gr

     

    糖和水煮到121度,淡奶油,果茸和葡萄糖一起煮开, 加入煮好的糖水均质。.加入吉利丁,及炼乳和镜面果胶,最后加色粉冷藏备用。

      

    组合:白巧克力和各类新鲜莓果(草莓/覆盆子/蓝莓/黑加仑)围边装饰。