蝴蝶结翻糖蛋糕

2024-04-29 07:28:14 521

蝴蝶结翻糖蛋糕
翻糖蛋糕是起源于英国的艺术蛋糕,具有很强的欣赏价值,还可以收藏,据说翻糖蛋糕的吃法,是先把里面的蛋糕吃完,然后把翻糖包上保鲜膜放到饼箱里七天时间,等水份蒸发干以后,翻糖可保存十年,聚会,生日,婚礼上漂亮的翻糖蛋糕都可以收藏,以后每当看到这翻糖都会给人留下美好温馨的回忆,是可甄藏的纪念品

Details of ingredients

  • 六寸蛋糕1个

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 蝴蝶结翻糖蛋糕

  • 1.准备六寸蛋糕一个
  • 2.奶油打发好
  • 3.在蛋糕表面削平,表面及侧面都涂一层奶油,用刮刀抹平
  • 4.操做垫和手上抹点白油防沾,取翻糖膏(能盖住蛋糕表面及侧面)适量,搓圆,按扁后擀片
  • 5.盖在蛋糕上,多余的切掉,用抹平工具把表面和侧面都抹平整
  • 6.取干佩斯,用牙签沾上一点蓝色素,揉匀,擀成长条,两边裁齐
  • 7.翻蛋糕底部刷蜂蜜,把条围一圈沾在上面
  • 8.用小花膜具在条上挨排印上花形印
  • 9.再擀一条,裁齐,断两截
  • 10.交差沾上蛋糕上面,要刷蜂蜜粘合
  • 11.用餐巾纸卷个卷,边缘沾上,卷两只
  • 12.再擀长方形片,四边裁掉,大小要根据蛋糕来定,从中间一断两片
  • 13.取一片包在纸卷上,边缘齐沾好
  • 14.底边处捏上褶
  • 15.用小刷沾蜂蜜在褶皱位置刷好沾上,两片都弄好
  • 16.用裁刀把边缘切齐
  • 17.两个中间抹蜂蜜
  • 18.沾在一起
  • 19.再擀一长片,裁长条形
  • 20.用手捏出褶
  • 21.结接口处抹蜂蜜,竖起来摆在中间,两边多余的切掉,两边往里围一下
  • 22.再裁两片长方形
  • 23.取一片在边缘处捏褶,也同样把褶沾上,两个都沾好
  • 24.在蝴蝶结的中间刷蜂蜜,把两个摆带沾在上面,摆带底部斜裁一刀,做好后不能动,等待晾干
  • 25.蝴蝶结晾干后抽出餐巾纸,蛋糕上刷蜂蜜把它沾在上面就好
  • 26.晾干过程中
  • 27.成品图
  • 28.再来一张
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