http://s11/middle/6b2a9f2bh7660a616b19a&690

 

 

 

http://s13/middle/6b2a9f2bh9fc67ce65b9c&690

 

 

 

 

 

                   为什么做成了双面呢，事情是酱紫的，每次做慕斯都要剩下很多的边角余料，

 

                   有点小心疼，所以这次只做了平时蛋糕坯一半的用量，可是一下片蛋糕坯没

 

                   够俺随意整形，所以呢就出现了现在的双面蛋糕围边~成品出来还是比较漂亮的

 

                   就起个好听的名字叫双面丽人吧~http://www/uc/myshow/blog/misc/gif/E___6725EN00SIGG.gif嘻嘻~

 

 

 

 

 

http://s12/middle/6b2a9f2bh9fc67d06ec9b&690

 

 

 

http://s15/middle/6b2a9f2bh9fd8ced2b2ee&690

 

 

 

http://s2/middle/6b2a9f2bh9fc67cba02c1&690

 

 

 

 

 

 

 

                                          材料

 

 

 

 

 

 

              蜜桃冻                      蛋糕坯                     白巧克力慕斯

 

 

 

 

             黄桃罐头160克         蛋黄2个       蛋白2个            巧克力120克

 

             鱼胶粉3克             砂糖20克      砂糖30克           淡奶油100克

 

             细砂糖20克            色拉油20ml                       砂糖30克

 

                                   牛奶35ml                         丁吉利片2片半

 

                                   低粉40克                         淡奶油200克

 

                                                                    砂糖20克

                                                                                                      

                  

 

 

 

 

 

 

http://s4/middle/6b2a9f2bh9fc704010943&690

 

 

 

 

 

 

                                             做法

 

 

                                            蜜桃冻

 

 

                                1 黄桃放入搅拌器中搅打成泥

 

                                2 鱼胶粉和糖混合

 

                                3 倒入黄桃泥中拌匀

 

                                4.倒入锅中小火加热至完全溶解。

 

                                5. 倒入四寸模具中冷藏备用

 

                                6.这次做的慕斯是六寸的

 

                                7.如果你用八寸的模具做慕斯，

 

                                就用六寸的模具做里面冻就可以

 

 

 

 

                                           蛋糕坯

 

 

                                1.蛋黄蛋白分离

 

                                2.鲜奶砂糖和蛋黄搅拌均匀

 

                                3.倒入色拉油拌匀，筛入地方搅匀

 

                                4.蛋白分三次加糖，打到提起有尖角

 

                                5.取三分之一的蛋白加入蛋黄糊拌匀

 

                                6.在将蛋黄糊倒入剩余的蛋白里全部拌匀

 

                                7.烤盘铺油纸把面糊摊平

 

                                8.烤箱越热170度10-15分钟拿出晾凉

 

                                9.切成厚总长25cm的，宽6cm的蛋糕片

 

                                10.剩下的蛋糕坯，切宽6CM的片抹果酱切小条

 

                                11.详细围边请看这里

 

                                       

 

                                         

 

 

 

http://s5/middle/6b2a9f2bh9fc7043e7ab4&690

 

 

 

 

 

 

 

  巧克力慕斯

 

 

 

                               

                              1.模具摆好蛋糕坯

 

                              2.丁吉利片泡软

 

                              3.巧克力淡奶油倒入锅子加热融化

 

                              4.倒入泡软的丁吉利片搅拌至融化离火放凉

 

                              5.淡奶油打至5分发

 

                              6.将放凉的巧克力糊加入淡奶油拌匀成慕斯糊

 

                              7.将一半的慕斯糊倒入摆好蛋糕坯的模具中

 

                              8.进冰箱冻十分钟拿出，放入事先做好的蜜桃冻

 

                              9.在将剩余的慕斯糊全部倒入

 

                              10.冰箱冷藏四小时以上拿出装饰

 

 

 

 

 

 

 

 

 

 

 

http://s8/middle/6b2a9f2bh9fc67ce83dd7&690

 

 

 

 

                             迫不及待的切开http://www/uc/myshow/blog/misc/gif/E___6715EN00SIGG.gif 味道不错哦，

 

                             但是怎么能让蜜桃冻更湿润的口感呢？

 

                             可以少放鱼胶粉吗？害怕冻不上啊？

 

 

 

 

 

http://s6/middle/6b2a9f2bh9fc67cba9235&690

 

 

 

http://s8/middle/6b2a9f2bh7660a6109dc7&690

 

 

 

http://s7/middle/6b2a9f2bh9fc67d346d56&690