[Eng-Recipe] How to make Chestnut Puree Cream Cake (栗子茸忌廉蛋糕)
Автор: SiuKitchen
Загружено: 2015-10-24
Просмотров: 53611
Описание:
6吋蛋糕材料及份量:A.蛋白(egg white)3隻、糖粉(icing sugar)25g
B.蛋黃(yolk)3隻、糖粉(icing sugar)15g、油(oil)20g、牛奶(milk)20g、低筋粉(cake flour /soft flour /low protein flour)50g
做法:A材料混合打至企身。
B材料分次序混合拌勻,加入A輕手拌勻倒入模,170°c焗18-20分鐘。
栗子忌廉饀材料及份量:栗子茸(chestnut puree)250g、淡忌廉(whipping cream)200g、糖(sugar)20g
做法:將忌廉加糖打起,加入栗子茸拌勻。
PS:糖量及栗子茸可隨個人口味加減。
You will need a 6-inch mould
Part A Ingredients:
3 Egg whites, Icing sugar 25g
Part B Ingredients:
3 Egg yolks, Icing sugar 15g, Oil 20g, Milk 20g, Cake flour/Soft flour/Low protein flour 50g
Part A Instructions: Beat the egg whites and sugar together until standing.
Part B Instructions: Follow the ingredients order, mix together and pour into part A mixture with B, now place in mould and bake for 18-20 minutes at 170°c.
Chestnut cream filling Ingredients: Chestnut puree 250g, Sugar 20g, Whipping cream 200g
Instructions: Mix the chestnut puree and sugar together, beat the whipping cream until standing. Add both the chestnut puree mix and whipping cream together.
PS: the amount of sugar and chestnut puree can be changed to your personal taste.
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