泰国榴莲慕斯蛋糕(8寸)

2024-05-08 00:04:50 222

泰国榴莲慕斯蛋糕(8寸)
来多伦多8年,第一次买新鲜的空运泰国榴莲,感动得哭了!于是土豪了一把,将一半的榴莲用来做个榴莲慕斯蛋糕!

Details of ingredients

  • 鸡蛋5个

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 泰国榴莲慕斯蛋糕(8寸)

  • 1.首先我们来回顾蛋糕题所需的材料。还是那句,相对海绵体蛋糕,我更爱戚风体,这个蛋糕题是用5个大号的鸡蛋。蛋糕体:鸡蛋,5个榴莲肉,30克白糖,110克低筋面粉,110克菜油,40克盐,少许泡打粉,2克
  • 2.将大约30克重的榴莲肉去除来核去掉后,用30-40克的水调成榴莲溶液。个人喜欢残存一点榴莲丝的感觉。
  • 3. 按照我之前的“双色戚风蛋糕”中的做法,将其中70克的咖啡溶液替换成榴莲溶液。
  • 4.在蛋糕浆中依稀见到榴莲肉的影子。
  • 5.然后烤箱375华氏度烤35-40分钟,起初摊凉皆可。
  • 6.将8寸的蛋糕的外圈切去约0.5寸,然后放入8寸的蛋糕模子。
  • 7.接下来我们来制作慕斯。慕斯所需的材料是:慕斯:榴莲,200克鲜奶油,250克椰子水,30克糖,30克奶粉,10克吉利丁粉,7克热水,10克柠檬汁,适量
  • 8.将榴莲肉、白糖、奶粉和椰子水加入搅拌器打至顺滑,并将温水兑开吉利丁粉,一并搅拌均匀。
  • 9.另一边将鲜奶油打至湿性发泡。
  • 10.将两者混合均匀,记得采用翻底(Fold)的手法。
  • 11.倒入蛋糕模子,包上保鲜膜,放入冷藏至少4小时。
  • 12.我们来回顾一下芒果镜面的主要材料。将芒果肉取出后用食物处理器打成泥,将芒果泥、白糖、椰水、柠檬汁炒至略微沸腾,离火倒入用温水开好的吉利丁溶液,搅拌均匀。芒果镜面芒果肉,100克椰子水,1汤匙白糖,15克吉利丁粉,5克热水,10克柠檬汁,适量
  • 13.将芒果泥、白糖、椰水、柠檬汁炒至略微沸腾,离火倒入用温水开好的吉利丁溶液,搅拌均匀。
  • 14.均匀地浇在慕斯蛋糕体上即可。
  • 15.最后我们来欣赏一下成品图。
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