芒果千层蛋糕

2024-06-28 06:00:13 1356

芒果千层蛋糕

Details of ingredients

  • 低筋面粉120g
  • 鸡蛋2只
  • 牛奶300ml
  • 黄油40g
  • 白砂糖25g
  • 牛奶80ml
  • 淡奶油200ml
  • 白砂糖30g
  • 吉利丁10g
  • 芒果泥170g
  • 吉利丁5g
  • 芒果泥50g
  • 矿泉水120ml
  • 白砂糖10g

Technique

  • 难度初级
  • 工艺冷冻
  • 口味甜香
  • 时间三小时

Steps to make 芒果千层蛋糕

  • 1.先准备好做饼皮的材料。
  • 2.鸡蛋加白糖,白砂糖可以放料理机里面打成粉再放鸡蛋里面打至白糖融化。
  • 3.加入牛奶继续打匀。
  • 4.筛入低粉。
  • 5.划Z字将低粉与蛋液融合。
  • 6.打至顺滑无颗粒。
  • 7.加入融化的黄油。
  • 8.搅拌至黄油融合。
  • 9.过筛,使面糊更顺滑均匀。
  • 10.用保鲜膜贴面封好,放冰箱冷藏半小时以上。
  • 11.制作饼皮,将面糊从冰箱取出,拿掉保鲜膜,黏在膜上的面糊不要用。
  • 12.将平底锅加热,离火,舀一勺面糊倒入平底锅中,转动锅柄,让面糊均匀的铺在锅中,放灶台上小火加热至冒气泡。
  • 13.用竹签从饼皮边缘轻轻的将饼皮撕下来。重复12—13步将所有面糊摊成薄饼皮,具体做法可以参照之前毛巾卷菜谱,小贴士里面有链接。
  • 14.以上饼皮材料可以摊16张6寸17公分左右的饼皮,将饼皮叠整齐后用6寸慕斯模具将多余的边裁切掉。
  • 15.慕斯圈底用铝箔纸包住,最好包两层。
  • 16.将饼皮放冰箱冷藏备用,然后准备奶油慕斯夹馅。
  • 17.将吉利丁片放清水里面泡软。
  • 18.芒果去皮,放料理机中打成泥。
  • 19.取170克芒果泥。
  • 20.牛奶小火加热至40-50℃,放入泡软的吉利丁至融化。
  • 21.将吉利丁牛奶液倒入芒果泥里面搅拌均匀。
  • 22.淡奶油加白糖用打蛋器进行打发。
  • 23.打至淡奶油出现明显的羽毛状。
  • 24.将打发的淡奶油放入芒果泥中。
  • 25.切拌手法将淡奶油与芒果泥翻拌均匀。
  • 26.芒果150克左右,去皮切成小粒,然后将饼皮和慕斯模具取出,先在慕斯模具中放一片饼皮,接着舀一勺慕斯糊放中间,加适量芒果粒,再将慕斯糊刮平。
  • 27.再盖上一张饼皮。
  • 28.用面粉筛将饼皮轻轻压一压,让慕斯糊能均匀的铺开。
  • 29.重复26-28的步骤将饼皮与慕斯糊一层层叠好,最上面一张用最大最好的一张哟。放冰箱冷藏备用。
  • 30.最后制作芒果镜面,将5克吉利丁加40ml温水泡软,泡融化。
  • 31.50克芒果泥加80ml矿泉水打成泥。
  • 32.将芒果泥加入到吉利丁液中混合均匀。
  • 33.将芒果镜面糊倒入慕斯模具中,放冰箱冷藏3小时以上。
  • 34.脱模。
  • 35.表面可以加些水果做装饰。
  • 36.口感细腻,清爽不油腻。
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