香橙慕斯蛋糕

2024-05-09 18:04:24 278

香橙慕斯蛋糕
十月底11月初是脐橙上市的季节,用脐橙做蛋糕、面包是我乐此不疲的一件事。因为自己很喜欢橙子的清香味,前段时间刚好看了一本国外的西点杂志,上面的做法是我之前没有见过的,所以就情不自禁自己试了一会,感觉的确好吃很多:口感轻吟,香味迷人。

Details of ingredients

  • 脐橙2个
  • 苹果1个
  • 糖150g
  • 吉利丁15g
  • 蛋黄48g
  • 全蛋8g
  • 白糖248g
  • 淡奶油140g
  • 橙皮1个(刨丝)
  • 吉利丁23g
  • 芒果果酱50g
  • 15g
  • 水怡8g
  • 吉利丁3g
  • 即用果胶25g
  • 白糖315g
  • 蜂蜜戚风蛋糕2片

Technique

  • 难度中级
  • 工艺其他
  • 口味甜味
  • 时间三小时

Steps to make 香橙慕斯蛋糕

  • 1.橙子的处理:剥皮,去掉外层白色絮状物,苹果切丁,糖+橙子肉+苹果丁,煮出汁,汁收干后,离火,其中糖不要一次性倒完,可以先放大半,余下的根据果酱的酸甜度来调节着放入;
  • 2.离火后,用均质机拌匀,等温度降到45℃左右的时候,加入用冰水泡好的吉利丁1,拌匀,倒入用保鲜膜封好的方形模具(13cm*13cm),入冰箱冷冻变硬;
  • 3.白糖2+水,加热至121℃;同时蛋黄+全蛋放进搅拌机搅拌,边搅拌边将糖水倒入(沿搅拌缸边沿),边倒边搅拌,搅拌至发 白浓稠的状态即可;
  • 4.将用冰水泡好的吉利丁2片用微波炉化掉,加入3中拌匀,加入橙皮(现刨),拌匀;
  • 5.淡奶油打至6成发,分次加入4中,拌匀;
  • 6.两块蜂蜜戚风蛋糕修整切成成边长是13cm的正方形蛋糕片,准备一个边长是14cm*14cm的方形慕斯圈,底部用保鲜膜包好,放入蛋糕片,倒入一部分慕斯体,倒入的慕斯体要盖住蛋糕体,入冰箱冷冻5分钟,稍稍变硬;
  • 7.取出2中做好的橙子果冻层,放在6中,记得要放在正中的位置;
  • 8.取出第二块蛋糕体(因为我的蛋糕体不够大,所以是拿两块小的拼凑的,请忽视),放在果冻层上面;
  • 9.将余下的慕斯体倒入,倒入后,慕斯体的高度要稍稍矮于模具的高度,如冰箱冷冻3小时或冷藏8小时成型;
  • 10.芒果果酱、水、白糖、水怡放进锅子加热至沸腾糖化,即可离火,待温度降到45℃左右的时候,加入冰水泡好的吉利丁3,拌匀,加入即用果胶拌匀,倒在冻好的9上,用火枪脱模,装饰,即可。
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