杏仁蛋白糖衣蛋糕·紫罗兰糖花

标签:
杏仁蛋白糖衣marzipan布朗尼紫罗兰糖花紫薯米糕 |
分类: 杏仁糖衣蛋糕、糖霜蛋糕 |
TIPS:
1、选用完好的花朵来制作糖花。完美的花朵才能做出完美的糖花。
2、做好的糖花要存放在密封的玻璃容器里,如果要堆叠花朵,要在每一层花朵之间放一张油纸分隔,以免粘在一起。容器要存放在通风,干燥的地方,避免直接光照。
3、做的糖花保质期为1个月。
注意:
1、不能使用喷洒过杀虫剂的花朵。
2、不要在阳光直射下晾干花朵,不然花朵会枯萎。
3、如果不能保证的鸡蛋的卫生安全,请不要使用蛋白版做法。而用糖水版代替。
--------------------------------------------------------------------------------------
1、黑巧克力(可可脂含量70%以上):160克
2、无盐黄油(熔化):85克
3、鸡蛋:2只
4、糖粉:120克
5、低粉:75克
6、泡打粉:2克
7、香草精:少许
做法:
1、方形蛋糕模垫纸备用。
2、将黑巧克力切碎,用热水坐熔后,与熔化的黄油混合。
3、将低粉和泡打粉筛匀备用。
4、将鸡蛋放入搅拌盆中,加入糖粉打发至奶白色,加入香草精拌匀。
5、加入巧克力黄油液拌匀。
6、加入已经筛好的面粉拌匀。
7、放入已垫纸的模具中,抹平表面。
8、放入已预热至165℃的烤箱里烤约35分钟左右,直到用牙签插入蛋糕,取出后没有面糊粘在上面。
1、粳米粉:100克
2、熟紫薯:60克
3、水:15克左右
5、细白砂糖:适量
做法:
1、将粳米粉加蒸熟紫薯和适量水拌匀。水的量根据粳米粉的干燥程度而加减。
2、用手搓米粉,使粳米粉、紫薯和水充分地搅拌均匀。为确认米粉内的含水程度,可用手轻轻地攥成团的米粉块晃动两三次,如果米粉
3、将米粉倒在筛子上后,用手反复地压米粉,使之过筛到下面的盆内,然后加入白糖轻轻拌匀。
4、将紫色米粉勺入模具(模具内部抹油,放在蒸布上),轻轻压平表面。
5、大火蒸10分钟后,取出模具,再蒸5分钟,关火,焖3-4分钟。
6、小心地把米糕转移到碟子上。
TIPS:
筛子的孔洞要大一些,这样容易使米粉过筛。不要怕筛出来的米粉粗,没有关系的,蒸熟了一样松软。相反,如果筛子太细,过筛的工作会变得很难,这样会影响心情的哦!
紫罗兰糖花的做法是由英文资料翻译整理出来滴,原文在这里:
How to Make Candied Violets/ violettes de Toulouse
Candied violets were a candy delicacy of the nineteenth century. Today, they are still a delicacy and are perfect for serving in country cafés, home afternoon teas and in candy stores.
Old fashioned egg-white version:
Violet flowers, at least 20 in excellent condition with stems still attached, untreated with chemicals
Sugar and water version (no egg-white):
1 cup granulated sugar
1/4 tsp almond extract or 1 tsp rosewater (optional)
Both versions
Wash the flowers very gently. Use a gentle water spray with the violets sitting in a sieve. Leave the stems on the violets to allow for ease of handling when preparing the flowers.
2、Use a fine brush to paint each flower with the egg white. Make sure to cover each flower completely. Do this over a piece of greaseproof paper or plastic wrap to collect drips.
3、Dust each egg-white-coated flower in a sprinkling of fine sugar. Make sure that each flower is well covered in sugar. Remove the stems. Using fine scissors, snip the stems off.
4、Lay the sugar-coated flowers out on greaseproof paper or baking paper to set. It helps if the paper is sitting over a wire cake rack or chopping board, to make moving the flowers around easier. Move the flowers to a warm and dry place to set.
5、Allow the flowers to dry for at least 24 hours, or longer.
1、Heat the sugar and water until sugar is completely dissolved. Add the extract or rose water at the time when you are dissolving the sugar.
2、Dip each flower in liquid sugar mixture with a pair of tweezers. Set on wax coated paper and dust with extra-fine sugar. Make sure that each flower is well covered in sugar.
3、Remove the stems. Using fine scissors, snip the stems off.
4、Lay the sugar-coated flowers out on wax paper to set. Move the flowers to a cool and dry place to set.
5、Allow the flowers to dry.
Storage and Use of Candied Violets
1、Store once dried. Store in an airtight glass container. If you need to layer the flowers, place a layer of baking paper between each layer to prevent the candied violets from sticking together. Keep in a cool, dry place out of direct sunlight.
2、Serve. The candied violets are ready for serving any time wanted. They are great as a treat on their own or as a garnish next to a slice of cake and coulis.
Tips
Only use perfect flowers for making candied violets, as the way they appear is a large part of the treat.
Kitchen paper towel or wire rack
Saucepan
Fine artist or culinary brush, suitable for food
Greaseproof paper or baking paper or wax coated paper
Wire rack or chopping board for drying
Tweezers