奶油水晶卷

2024-06-18 12:00:13 345

奶油水晶卷
夏天到了,初夏的气候有点儿小干燥,今天推荐一款小甜点解解闷儿吧!

最近有个网红的奶油水晶卷挺好看。之所以不能叫蛋糕卷,是因为根本没有鸡蛋什么事,只是借助蛋糕卷造型做成的。创意超赞,今天我也来复刻一下。

水晶卷是用白凉粉做的,滑溜溜透明感极强,看着就凉快。想要把奶油和水果馅料裹起来,着实有点儿难度。操作时我琢磨了一下,要么借助外力使它成型,要么把皮子做得大一点,或者奶油馅料薄一点、少一点,留出卷卷和压边的富余。

Details of ingredients

  • 白凉粉30克
  • 砂糖橘数颗
  • 草莓数颗
  • 淡奶油80克
  • 沸水600ml
  • 凉粉用白糖10克
  • 奶油用细砂糖8克

Technique

  • 难度简单
  • 工艺烘焙
  • 口味酸甜
  • 时间半小时

Steps to make 奶油水晶卷

  • 1.食材大合影:白凉粉、清水、冷藏数小时的淡奶油、砂糖橘、草莓。
  • 2.水煮开后倒入白凉粉,边倒边搅拌,直到粉浆变成透明状。
  • 3.取一个容器,将凉粉浆倒入其中;我用的牛轧糖模具,也可能用大点儿的陶瓷盘、不粘烤盘;静置20分钟左右,凉粉完全凝固。
  • 4.将砂糖橘剥皮,草莓切掉底部,尽量使二者的高度大致相等;另外,草莓宜选用个头小巧一点儿的,这样卷好卷之后不会将凉粉皮顶破。
  • 5.淡奶油加细砂糖,用电动打蛋器中速打发,打出明显的纹路即可。
  • 6.凝固好的白凉粉脱模,因为其含水量比较大,滑溜溜又不易卷起,所以最好能用干净的硅胶垫辅助;斜切掉上下两边,形成小坡度,卷好后贴服得更好。
  • 7.在凉粉上抹一层淡奶油,奶油不宜太厚,凉粉皮越大,奶油相应厚一些,反之,少一些。
  • 8.将砂糖橘和草莓码放在一边。
  • 9.将淡奶油抹在空隙处。
  • 10.用硅胶垫提起,辅助卷成卷,如果奶油过多不宜成型,可抹去多余的奶油;要让凉粉皮有将奶油和水果完全包裹在其中;切块食用即可。
  • 11.奶油水晶卷,口感冰凉,酸甜可口~
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