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上图这个“蛋糕边”肿么做的？ 切开看看断面
麻蛋还是不会 给老纸配方！ 你有2个选择： A.直接看视频 B.先看配方，然后返回看视频（非中文 原榨橙汁：115克（或果茸） 全蛋：1个 蛋黄：2个 细砂糖：35克 玉米淀粉：5克 软化无盐黄油：30克 吉利丁片：2克（冰水泡软沥干水分） 0 1 【下图】料理盆中放入全蛋和蛋黄，加入砂糖，搅拌均匀。 再加入玉米淀粉，快速拌匀。 动图不肯动就点她一下...
0 2 【下图】中号深底厚底平底锅内倒入原榨橙汁（就是100%橙汁，不是浓缩汁掺水的那种），煮沸。逐渐冲入到上个步骤中的蛋液中，拌匀。重新倒回平底锅，小火煮几分钟并不停搅拌至浓稠状态。
0 3 【下图】离火倒入料理盆中，加入提前冰水泡软并沥干水分的吉利丁片，搅拌至彻底融化均匀。静置降温至40℃时加入软化切丁的黄油搅拌至光滑细腻，倒入直径14cm的圆形模具内，厚度1cm。冷冻至完全冻结（约3小时）。
吉利丁片：4克（冰水泡软并沥干水分） 蛋黄：3个 细砂糖：30克 原榨橙汁：165克 无盐黄油：40克（软化、切丁） 66%黑巧克力：200克（融化） 淡奶油：300克（打发至鹰嘴状） 0 4 料理盆中搅拌蛋黄和砂糖至微呈乳白色。深底厚底平底锅中把原榨橙汁煮沸。把一部分橙汁缓慢冲入蛋液中并快速拌匀后，过滤到剩余的橙汁锅内，
0 5 【下图】小火煮并不停搅拌至84℃。离火加入冰水泡软的吉利丁片搅拌至彻底融化均匀。然后加入软化切丁黄油搅拌至光滑细腻，倒入融化的黑巧克力中。
0 6 【下图】搅拌均匀后用均质机乳化搅拌，降温至30℃, 分次加入打发的淡奶油并轻轻翻拌均匀。
0 7 【下图】奶油全部拌匀后，在直径18cm高度4cm的模具内挤满一层柳橙巧克力慕斯，然后把已经冻结的柳橙奶油冻放在正中央，轻压平整，继续再挤入一层巧慕斯。
0 8 【下图】切一片直径14cm 厚度2cm的海绵蛋糕，刷一层柳橙糖浆（或君度酒）。蛋糕反转铺放在慕斯表面，轻压使之与模具平齐，边缘用慕斯补满抹平，冷冻4小时至完全冻结。
注：柳橙糖浆——130克橙汁+50克细砂糖煮沸，加入2克橙皮屑，冷却即可使用。 无盐黄油：100克（冷藏，切丁） 黄砂糖：50克（Brown Sugar） 细砂糖：50克 杏仁粉：120克 低筋面粉：120克 黑巧克力喷雾：适量（或融化的巧克力与可可脂混合） 0 9 【下图】大号料理盆中放入全部原料，用手捏搓至呈面包屑状态（如果大量制作则可在搅拌缸中用K桨中低速搅拌），冷藏15分钟至面团呈又冷又硬的状态，在晾晒网上擦成碎颗粒。
1 0 【下图】直径20cm的不锈钢模具内壁涂薄层黄油（软化的黄油，不要用融化的），把碎面团颗粒逐渐放在内壁，用手指捏压在内壁上，上部自然不规则状态就可以，再把底部铺满压实，用一个直径18cm的模具把内壁四周压均匀光滑。烤箱140℃ 烘烤约25分钟。
1 1 【下图】用巧克力喷雾罐或用喷枪喷融化的黑巧克力，把整个饼底喷成自然的巧克力色，慕斯蛋糕取出淋焦糖镜面淋面（←淋面配方点击可获取）后，用两个竹签深深插入慕斯移入饼底，用打发的黑巧克力甘纳许装饰即可。
你经常看到歪果仁MOF用这个杏仁酥脆做的饼底，再也不会困扰你究竟是肿么回事了哈！ 原版控继续看
Tarta de naranja y chocolateorange cream orange pulp : 115g whole egg : 1 egg yolks : 2 granulated sugar : 35g cornstarch : 5g unsalted butter , softened : 30g gelatine in leaves : 2g procedure In a bowl combine the whole egg and yolks with the sugar. Add cornstarch, and mix until homogeneous. In a medium saucepan, put the orange pulp, and bring to a boil. Add the hot liquid over the yolk mixture. Mix. Cook all together for a few minutes, until it has a thick consistency. Constantly stirring. Place the cream in a bowl , and add the gelatin. Mix until completely dissolved. Lte the cream cool to 40℃ and add the butter. Mix until smooth. Ring mold for cakes 14cm wide and 2cm high with a strip of acetate. Fill the ring with the orange cream, up to 1cm thick. Freeze until ready to use. chocolate and orange mousse gelatine in leaves : 4g egg yolks : 3 granulated sugar : 30g orange plup : 165g unsalted butter, softened : 40g chocolate 66%, melted :200g heavy cream ,whipped : 300g (in soft peaks) procedure In a bowl combine the yolks with the sugar.In a saucepan heat the orange pulp and bring to a boil. Add half of the hot liquid over the yolk mixture , and mix. Strain the preparation over the other half of orange cream. Cook everything over low heat to 84℃ stirring constantly. Remove from heat, add the gelatin and mix until dissolved. Then add the butter until smooth. Pour the hot English cream over the melted chocolate. Mix until homogeneous. Beat with a hand blender to emulsify. Let cool to 30℃. Gradually and heavy cream whipped to soft peaks and gently mix. You need a ring mold of 18cm in diameter and 4cm high with an acetate strip. Place a layer of orange and chocolate mousse. Place the frozen orange cream on top of the mousse. Cover with a little more mousse. Moisten the sponge cake with an orange syrup. Place the cake disc on top of the mousse. Fill with a little more mousse, freeze the cake about 4 hours. almond crunchy streusel cold butter , diced :100g brown sugar : 50g granulated sugar : 50g ground almond :120g all-purpose flour : 120g black chocolate in spray, or melted chocolate and a bruch procedure In a large bowl put all the ingredients together. Mix with the hands , until the mixture resembles breadcrumbs. Pressed and cooled in the refrigerator for 15 minutes. The dough should be very cold. Crumble the dough. Spread with butter, a cake ring 20 cm , place the crumbled dough around the mold and into the base. Bake at 140℃ for about 25 minutes. Let cool slightly, and remove the ring. Paint the streusel with chocolate in spray or with melted black chocolate , and a brus , to waterproof the streusel. Apply a caramel glaze on the frozen cake. Put the cake inside the streusel with the help of two long sticks. Decorated with a beaten chocolate ganache. 本文配方作者：尔·西奥克西亚 |
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