红丝绒玛德琳巧心岩溶蛋糕

2024-05-12 21:02:26 122

红丝绒玛德琳巧心岩溶蛋糕
玛德琳的酥脆外壳的口感非常吸引人,闺蜜们总会忍不住消灭一个又一个。
玛德琳的柠檬皮有种独特的清香,今天我做的这款脱离了柠檬皮,
用红丝绒的外壳搭配巧克力干纳许的夹心,一款蛋糕和巧克力同时享用的小甜品
红丝绒岩溶巧心蛋糕,口感就变得非常的丰富了
酥脆的外壳,柔软的内里加上浓香的法芙娜巧克力
你不可抵挡的美味诱惑。

Details of ingredients

  • 细砂糖35g
  • 全蛋液50g
  • 低筋面粉62g
  • 红曲粉2.5g
  • 牛奶20g
  • 香草精1.5g
  • 泡打粉1.5g
  • 黄油62g
  • 黑巧克力40g法芙娜70%
  • 淡奶油40g

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜香
  • 时间一小时

Steps to make 红丝绒玛德琳巧心岩溶蛋糕

  • 1.首先制作夹馅,准备黑巧克力40g,淡奶油40g。
  • 2.黑巧克力隔热水温度达到50℃左右,室温静置表面温度至35℃搅拌均匀。
  • 3.淡奶油加热至60℃倒入降温的巧克力中翻拌混合均匀。
  • 4.装入裱花袋冷藏半个小时。
  • 5.将巧克力挤成圆球,入冰箱冻硬备用。
  • 6.准备红丝绒面糊所需材料。
  • 7.准备红丝绒面糊所需材料。
  • 8.低筋面粉+泡打粉+红曲粉混合过筛,加入蛋液中搅拌均匀。
  • 9.牛奶+10g细砂糖+香草精加入面糊,隔约35℃左右温水混合均匀。
  • 10.黄油隔热水融化。
  • 11.加入面糊中,拌至柔滑细腻的面糊。
  • 12.将制作好的红丝绒面糊倒入裱花袋,放入冰箱冷藏1小时以上。
  • 13.取出冷藏好的红丝绒面糊挤入一部分面糊,加上冻硬的巧克力夹馅。
  • 14.再挤另一部分面糊盖住夹馅,挤至8粉满即可。
  • 15.将长帝CRWF42NE烤箱调至上/下管烘烤170℃ 时长16分钟烘烤。
  • 16.出炉脱模放凉。
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