大理石可可卷
Marble cake roll
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大理石可可卷 Marble cake roll “关于大理石花纹甜品” 其实一开始感觉那么美的花纹应该是很难做到吧?后来才发现只要掌握了小技巧，所有大理石纹路根本就没难度。 那个小技巧就是： 千万不要混合的时间太长。 大理石蛋糕是一种源自法国的甜品，经烘焙后质轻而蓬松。因其纹理像大理石一般，故而得名。 大理石和蛋糕，这两种听起来感觉完全相悖的东西，竟然能够结合到一起。 其实，所有烘焙师都是艺术家。 By：新皇家 材料 热水 15g 可可粉 7g 鸡蛋 3个 低筋面粉 65g 细砂糖（放蛋清） 35g 细砂糖（放蛋清） 20g 牛奶 30g 色拉油 30g 黑巧克力 25g 淡奶油 200g 细砂糖（放奶油） 15g 过程 牛奶与色拉油搅拌完全软化， 可可粉加热水搅拌均匀， 烤箱预热至175℃。 Stir in milk and salad oil， Stir in cocoa powder and hot water， Preheat the oven to 175 degrees。 蛋黄与蛋清分离， 蛋黄加入细砂糖打发至蓬松发白状态。 Egg yolk and egg white, egg yolk, add sugar to the fluffy white state. 牛奶与油分三次加入蛋黄里， 每次加入必须搅拌均匀才能加下一次。 Add milk and oil three times into the egg yolk, each time must be mixed to add a uniform to add. 筛入低筋面粉搅拌至无粉状态即可。 Sift the flour into flour and stir until the powder is low. 细砂糖分三次加入蛋清， 蛋清打发至湿性发泡。 （提起打蛋头蛋清出现一个弯弯的小角尖） Fine sugar three times by adding egg white, egg white to wet foam. (bring up a small curved tip of the egg whites) 去三分之一蛋清到蛋黄糊里稍微翻拌几下。 1/3 egg whites into the egg yolk paste a little mixed up a few. 将步骤6的蛋黄糊倒回蛋清翻拌均匀。 Step 6 of the egg yolk paste stir evenly into the egg white. 取四分之一面糊加入步骤1融化好的可可粉翻拌均匀。 Take the 1/4 batter and add the melted cocoa powder in step 1.
可可面糊倒进原面糊里，翻拌两三下即可。 （注意不要翻拌太均匀！不然就没有大理石纹路！） Cocoa batter poured into the original batter, turn over two or three. Be careful not to mix too evenly! Otherwise there will be no marbling!
烤盘（28*28cm）， 提前铺好一张油纸，面糊倒进烤盘里。 Baking tray (28*28cm), an oil paper in advance, batter poured into the baking tray.
放进预热好的烤箱， 上下火175℃20分钟。 Put into the preheated oven, up and down fire 175 degrees C for 20 minutes.
烤好的蛋糕片翻转在一张新的油纸上， 表面的油纸趁热撕掉。 撕掉后还需要盖好直至蛋糕片冷却， 否则蛋糕水分会容易流失。 The cake was baked on a new paper, and the oil paper on the surface was torn off. Tear off the need to cover until the cake cool, otherwise the cake moisture will be easy to drain.
黑巧克力隔水融化。 Dark chocolate melts.
淡奶油加入细砂糖打发至全发状态。 Add cream to the full fat.
巧克力加入淡奶油混合好。 Chocolate mixed with cream.
蛋糕片放在干净的油纸上， 好看的那一面朝下， 淡奶油平均的抹到蛋糕片上 Put the cake on a clean oil paper, and then put it on the cake with a nice looking face and a light cream.
如GIF图所示， 将蛋糕卷用擀面杖卷好，将擀面杖放到卷纸下面。 卷起蛋糕卷的一头，用擀面杖带着油纸提起后向下压着卷蛋糕。 一边压，一边把油纸卷在擀面杖上。 就是蛋糕卷向前卷，油纸向后卷。 As shown in figure GIF, the cake roll with a rolling pin, the rolling pin on a roll of paper below. Roll up cake roll a head with a rolling pin with oil filed after the downward pressure roll cake. The side pressure, while the oil volume in the rolling pin. Just roll the cake roll, oil paper roll back.
卷好的蛋糕用另一张油纸包好， 放进冰箱冷藏1个小时以上即可。 Roll the cake wrapped in a piece of paper and put it in the refrigerator for more than 1 hours.
1. 如果可可粉与面糊混合均匀了，就是巧克力蛋糕卷了。 2. 步骤12里油纸撕掉后还需要盖好蛋糕片直至蛋糕片冷却， 否则蛋糕片会水分流失，表面干掉， 卷的时候容易开裂。 1 if the cocoa powder is mixed with batter, it is a chocolate cake. 2 steps in the oil paper after the tear also need to cover the cake until the cake cool, otherwise the cake will be water loss, the surface of the 12, when the volume is easy to crack.  -END- 艺术家们 其实分享才是对小编最大的鼓励 毕竟分享下只需要几秒钟 而小编写一篇原创却需要几个小时呢 喜欢就分享一下吧 爱你们 么么哒 比心 |
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来自： 昵称43197700 > 《文件夹1》
