|
Cake Batter 蛋糕面糊
T-55 Flour T-55面粉..............150g
Brown Sugar 黄糖..............288g
Salt 盐..............2g
Baking soda 小苏打..............5g
Water 水..............163g
Cocoa powder 可可粉..............50g
Butter 黄油..............113g
Whole Eggs 全蛋..............113g
Yogurt 酸奶..............157g
1.Boil Water. Remove and add Cacao powder in mixing bowl combine
将水煮沸，加入可可粉
2.Mix all the dry ingredients
混合所有干性原料
3.Pour the Cacao water over this and mix about2 minutes on low speed.
然后加入可可水低速混合2分钟
4.Allow to rest for 1hour
凉置1小时，加入其他原料混合后倒入模具中，在160℃条件下烤制后淋面即可
Cake Donut Icing 蛋糕淋面
Inaya 65% couverture 伊娜雅65%巧克力..............170g
Butter 黄油..............113g
Cream 淡奶油..............45g
Milk 牛奶..............45g
Honey 蜂蜜..............29g
Salt 盐..............1g
1.Melt the Couverture + Butter to 50℃
50℃融化巧克力和黄油
2.Warm Cream+Milk+honey and salt to 60℃
奶油、牛奶、蜂蜜和盐加热至60℃
3.Emulsify. Allow to cool and store in Chiller
混合乳化，凉置后放入冰箱保存
4.Warm up to use and glaze cake.
使用前加热再用于淋面
---本食谱由可可百利亚太区首席技术顾问Andres Lara提供
|
