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[無圖菜譜] 鹽味奶油焦糖蛋糕 [複製鏈接]

焦糖醬! s& a# @' g- s, W
細砂糖
9 J8 L5 w2 L8 z% q* c6 t300克
8 z. Z. D  k2 |0 k7 j- k4 K檸檬汁
  T3 f0 H% e0 r" a6 F, E( F15cc0 R) g1 [; i$ P$ |  B9 d
動物性鮮奶油
0 Y# c" }  W* Z5 I% E+ ?150cc2 J' Z9 F0 V: g" r" m/ [$ F( b
有鹽奶油
9 e( ]4 r3 L& ?75克& Y- i% m: X9 q+ k/ r1 }
蛋糕體( ?/ F1 G5 @2 c0 s9 h: F
牛奶
1 p7 K  Y0 G) w4 ~* N+ {. g450cc  K$ J) N+ p; g
雞蛋: f* Q* f- f; g$ d) l; ^
4顆
' |/ ?: v! L# a2 W* q4 R6 h" s; M# x有鹽奶油, C2 \+ \! n: b: i, u
70克(融化為液體): \6 n2 }' ?# Y5 U3 O# V6 \( t
低筋麵粉
$ D5 Q, q0 c9 x4 |5 C90克' W4 |9 F: q- h, ]% `6 b
" S, H, T" i2 |; W
0.5克
0 O) X; Z$ H% {, E7 r細砂糖
& F- W, L5 v3 ^  \' l! p% [+ N  n, m30克
, K% S) ~) \3 {4 M* h模具# F5 q6 g: R* p6 @( ?
24公分圓形烤模) |7 d' N9 c, M0 \4 o8 I1 N( f
1個
! p5 n$ G' v; a& U, Q8 s4 N  }/ d0 V( u0 f, x+ w- W

  h5 ~# l" L# }  I+ _7 O  r24公分圓形烤模,在底部及周邊刷上薄博的一層油
) T- Y  B. F+ P" c2 Z) Z2 @$ X24 cm round baking pan, brush a thin layer of oil on the bottom and surrounding
: |3 R! s" ]0 v# @24公分圓形烤模,在底部及周邊刷上薄博的一層油
1 d: o) P, p& Q) o24 cm round baking pan, brush a thin layer of oil on the bottom and surrounding' M. Z6 |; m" W! S' E
& ~. b0 T' G6 E  z
長條狀的烘焙紙,一端剪鋸齒狀,這樣會比較好舖入烤模中  F/ ]9 Y- e1 [) I
Long strips of baking paper, with one end cut zigzag, so that it will be easier to spread into the baking mold4 b) T  s  n! L7 B( D* N
長條狀的烘焙紙,一端剪鋸齒狀,這樣會比較好舖入烤模中( O+ d! `  ^) T2 P  r
Long strips of baking paper, with one end cut zigzag, so that it will be easier to spread into the baking mold! A: A  c& F, T; U6 [* u* l
1 X7 G: G& {" p; U9 T# T
將剪成圓形狀的烘焙紙也舖入烤模底部,烤模就準備好了2 v! W' s) g; q+ D4 N7 A
Put the baking paper cut into a round shape on the bottom of the pan as well, and the pan is ready
1 Z) @6 j8 |% j( Y/ Q) Z# c3 O將剪成圓形狀的烘焙紙也舖入烤模底部,烤模就準備好了  I- S+ `2 V3 k) m) S
Put the baking paper cut into a round shape on the bottom of the pan as well, and the pan is ready- D/ W8 w9 |5 ~5 V0 Q8 S
+ p/ {: t% ?3 F- `1 v
動物性鮮奶油150cc,倒入鍋中加熱0 g8 g9 X& A0 \" q
Animal whipped cream 150cc, poured into a pot and heated* `# @( n1 X6 w' k  l& P
動物性鮮奶油150cc,倒入鍋中加熱4 f2 J& {* E' {' `) l) f
Animal whipped cream 150cc, poured into a pot and heated) Q6 W* [3 a: Z3 |0 x1 @+ ?' q/ p
3 Q. ]. I: D5 D4 ]" n: V: b
加熱到鍋子的周邊出現滾沸的泡泡,立即關火,放置一旁備用) ~- s, U  F$ p# g
Heat until boiling bubbles appear around the pot, turn off the heat immediately, and set aside for later use
% C  v. ]4 ?2 v3 T* z( R, ~- c. s加熱到鍋子的周邊出現滾沸的泡泡,立即關火,放置一旁備用6 P+ m7 p+ w8 Q  ?  W
Heat until boiling bubbles appear around the pot, turn off the heat immediately, and set aside for later use
) `7 p; V! j6 O) L7 H  E
" [7 A$ ?; Z$ R& }9 M$ B
' S' U: u# K; T8 D) u* x3 w) V
( q4 o8 T& H$ q煮焦糖~將300克細砂糖倒入鍋中% O/ q( r* d6 `$ B5 J* C
Boil caramel ~ pour 300 grams of fine sugar into the pot9 B1 u, n! f2 `2 D, Q# c
煮焦糖~將300克細砂糖倒入鍋中! X% d2 M* t6 o
Boil caramel ~ pour 300 grams of fine sugar into the pot
3 u9 N# g- |7 ~9 f5 {0 g8 [
3 m1 {/ x. j9 ]) w/ [15cc檸檬汁沿鍋邊淋下: u# I5 R) C- y+ P9 |
15cc lemon juice to drizzle over the sides of the pan
/ P+ u/ J2 F. r15cc檸檬汁沿鍋邊淋下0 |; ~( G) s4 B) r" ~8 u) Q6 ^. K9 i% H
15cc lemon juice to drizzle over the sides of the pan% I" `) S3 v+ M$ M- ^! p
" g+ p3 P, j. q% ~/ K9 X
糖開始融解時,很快會出現焦糖色,這時可以將鍋子提起稍微晃動
" x  Z( d* l* U9 k  M- x1 aWhen the sugar starts to melt and caramelize, you can lift the pan and shake it slightly0 U8 Z  X' W+ {5 `' ]0 e4 K
糖開始融解時,很快會出現焦糖色,這時可以將鍋子提起稍微晃動9 F2 G( x  {7 F0 Z; t: @
When the sugar starts to melt and caramelize, you can lift the pan and shake it slightly
- R/ U$ U4 l: q# s, M& C
, A- G2 y6 u% }: ~7 c+ s- P糖量比較多,需要多次晃動鍋子,讓糖能均勻受熱,避免過度焦化變苦9 B& }& `4 H/ U/ G8 U
There is a lot of sugar, so you need to shake the pot several times so that the sugar can be heated evenly
* E( Y# p) n+ M+ A9 d( h' N$ {9 O糖量比較多,需要多次晃動鍋子,讓糖能均勻受熱,避免過度焦化變苦
* p% {" O  a- q6 ]. x9 QThere is a lot of sugar, so you need to shake the pot several times so that the sugar can be heated evenly
8 p" w$ y7 T7 M& J( U
5 f+ P; R9 r* E# M1 a煮到糖完全溶解,並呈現焦糖色澤~糖就煮好了
3 p: e4 M+ N' {: f1 d$ C8 hCook until the sugar is completely dissolved and caramelized~the sugar is ready/ v& a0 \- V0 R0 c( y( o
煮到糖完全溶解,並呈現焦糖色澤~糖就煮好了! S& ~% F! z% y7 g6 q
Cook until the sugar is completely dissolved and caramelized~the sugar is ready' d( h# }# q; S
3 X7 W9 c9 i; C# o6 a/ Z* {1 f

7 U6 w8 ?) S6 T1 `4 g9 e4 @, P( ]$ h4 S) g
小心加入剛剛煮熱的動物性鮮奶油- N" J% d2 i  q. M
Carefully add freshly boiled animal-based whipped cream
- V! n( F# I0 y' u小心加入剛剛煮熱的動物性鮮奶油
+ U: ^9 I& M" _. {! ?; q$ P* ]" RCarefully add freshly boiled animal-based whipped cream; }5 ^$ k8 t( ^8 T0 A3 Z$ p6 d! {

% H4 e/ C# e/ ^1 x5 ~焦糖快速膨脹時,將鍋子提起,並快速攪拌至膨脹的氣體消失,即將爐火關掉7 b& A; ~) J7 Y6 j: |
When the caramel expands rapidly, lift the pot and stir quickly until the gas disappears, then turn off the heat
9 ~+ b( G: n1 r" e' ~$ C7 P2 p# c焦糖快速膨脹時,將鍋子提起,並快速攪拌至膨脹的氣體消失,即將爐火關掉
  _' a; {9 h( D; m, F5 @When the caramel expands rapidly, lift the pot and stir quickly until the gas disappears, then turn off the heat1 P' |1 `$ |# A0 I
) G9 a7 V3 k5 n) s: B3 s) p7 A
將75克有鹽奶油加入焦糖中,攪拌至溶解~焦糖醬就做好了2 ?. A; \- d# M: b
Add 75 grams of salted butter to the caramel, stir until dissolved~ the caramel sauce is ready
! Q) t8 `8 e5 T3 p' D6 M將75克有鹽奶油加入焦糖中,攪拌至溶解~焦糖醬就做好了4 P/ F  o% B/ J; W6 [6 O% S
Add 75 grams of salted butter to the caramel, stir until dissolved~ the caramel sauce is ready7 Y; C6 o# B: Z  _

" G/ b* T6 S. t# p倒出100克煮好的焦糖醬,放一旁備用% q# g; w) [4 q$ z/ E$ p! I$ _# d4 [" h
Pour out 100g of cooked caramel sauce and set aside& ]( H1 P' p9 z. ]0 [0 m1 |% S
倒出100克煮好的焦糖醬,放一旁備用7 \# U/ y: \4 w/ x: F
Pour out 100g of cooked caramel sauce and set aside$ Y' g: k' j6 ^- o: q( J

0 w7 c3 d8 R, \6 F5 n% w剩餘的焦糖醬中加入450cc牛奶,做成焦糖牛奶
, b" Z( P$ i/ T( X! e: o2 mAdd 450cc milk to the remaining caramel sauce to make caramel milk
0 N2 r, w- _- h/ k, B剩餘的焦糖醬中加入450cc牛奶,做成焦糖牛奶( [7 O4 N# W8 c$ I( a
Add 450cc milk to the remaining caramel sauce to make caramel milk
/ `4 ]! k  B/ }$ t
2 n5 h5 g" N0 A雞蛋4顆,蛋黃與蛋白分別裝入不同的碗中
9 T% g' M9 Y* S9 U% c$ \4 eggs, yolks and whites in separate bowls
7 R9 R8 |) k, [2 d6 w雞蛋4顆,蛋黃與蛋白分別裝入不同的碗中
/ c+ v/ {! A) ^- ~, D; U8 J, c0 p4 eggs, yolks and whites in separate bowls
/ Q9 A  @- r% I2 i# B% j: H
* A, |/ j( F" {" p$ c. }& e( E蛋黃用攪拌器稍微打散
! w, {8 @& j7 _2 IEgg yolks are lightly beaten with a mixer
; C+ e( \8 y' O' T蛋黃用攪拌器稍微打散- t# y1 c0 P" ~5 j- x* m* a: M
Egg yolks are lightly beaten with a mixer
: J$ P3 y, Y# y, S8 {
( s+ }4 [# Q$ s% E$ N  K4 ^0 R加入70克融化的有鹽奶油,攪拌均勻+ P5 e* d8 P$ o. H3 K( ?9 ?$ Q
Add 70g melted salted butter and mix well
! |6 O3 t, A* e: v  F0 h! W加入70克融化的有鹽奶油,攪拌均勻
2 I0 ?) k- w7 P  Q( H) X; VAdd 70g melted salted butter and mix well
+ ?  m. N) v- p' V! a: p" T# e6 r
$ `& m; {0 G8 K3 L- S$ [再加入0.5克鹽
* Y# ~1 S4 s9 M: h5 n. @0 }9 D) JAdd 0.5 grams of salt
/ K( K# l9 F+ Y: p再加入0.5克鹽  F* j2 L2 V4 s) e2 y
Add 0.5 grams of salt
: \& a5 z7 [: b1 R5 e
& @0 L, t8 _0 [3 o將90克低筋麵粉過篩加入碗中
& H% O9 N( e& J: |' t* H  b% USift 90 grams of low-gluten flour into a bowl
- I& ?3 G; \# b. {- X' i將90克低筋麵粉過篩加入碗中) W; ~" u, W# U4 t
Sift 90 grams of low-gluten flour into a bowl
3 z+ W9 J: J' p" v
) s( A! T7 O# F! p! B& c; _先用攪拌刀稍微攪拌(避免麵粉滿天飛)
% y% A: Y* w( P" z1 o3 N, D1 NStir slightly with a mixing knife first (avoid flour flying all over the sky)& W1 z$ q1 R$ N9 `6 d" @
先用攪拌刀稍微攪拌(避免麵粉滿天飛)- M% I4 S9 C. k" l: m
Stir slightly with a mixing knife first (avoid flour flying all over the sky). N' q9 i+ n! d4 j* D1 [0 @' P9 v

' L7 ~4 g$ L, W& W7 z3 i' h1 M1 j6 Z再用攪拌器,攪打至完全混合
: {# q; v4 w4 q3 t. QUsing a mixer, beat until completely combined% ^0 V' Q% a# \, K) k% R7 Q
再用攪拌器,攪打至完全混合1 C  W6 a0 y  q( E2 z
Using a mixer, beat until completely combined" [9 Z. X: q) n# d# W/ ^( F- [/ i

5 I# y- X3 }% }7 W4 M將準備好的焦糖牛奶少量多次加入蛋黃麵糰中; `) k: T) ~& @) D: g
Add the prepared caramel milk to the egg yolk dough in small amounts and several times  s( {8 @" z1 c! Y
將準備好的焦糖牛奶少量多次加入蛋黃麵糰中
+ i) o/ L- K2 ], k. R6 D! h* W8 `0 wAdd the prepared caramel milk to the egg yolk dough in small amounts and several times5 ]9 c3 P! H8 ^2 t  t
7 {. f4 S' o! l. G5 Q$ ?) V! k2 Q3 U
每次加入焦糖牛奶都要用攪拌器混合均勻) L! V0 k- I8 f$ N0 O$ g/ S1 ?
Every time you add caramel milk, use a mixer to mix well" U; F8 Z7 U" R& |/ R% q& ^6 n
每次加入焦糖牛奶都要用攪拌器混合均勻
  u; C6 U, V% _8 K6 EEvery time you add caramel milk, use a mixer to mix well% W7 S) h1 [* E9 f1 T7 b, A; Q; n5 W

! R; ]4 H) E% {2 T直到所有焦糖牛奶全部加入並混合完成# ^, u* ]% S* C3 g9 G
until all the caramelized milk has been added and mixed- b2 d9 }* T/ P# A% j
直到所有焦糖牛奶全部加入並混合完成
. s* |  t) ^* L& [- Vuntil all the caramelized milk has been added and mixed7 m/ @1 L* B) z! V
9 z2 `% h4 W# O3 `* @
打發蛋白~用攪拌器將蛋白打出大氣泡3 _# g9 O( z) j! E+ M
Whip the egg white ~ beat the egg white with a mixer to make big bubbles( [& D  v: L5 ^
打發蛋白~用攪拌器將蛋白打出大氣泡
9 A6 K# Q# K, @0 n  ^. H7 cWhip the egg white ~ beat the egg white with a mixer to make big bubbles: J0 T: y7 K, ^
4 Z: D7 U: e; e
少量多次加入細砂糖,這邊總共要加入30克細砂糖) X7 |$ ?0 u: l& A
Add fine granulated sugar several times in small amounts, and add 30 grams of fine granulated sugar here: B* ]' _1 J" a& o- q' q
少量多次加入細砂糖,這邊總共要加入30克細砂糖6 G* F. i% K/ q3 s: O1 R3 q
Add fine granulated sugar several times in small amounts, and add 30 grams of fine granulated sugar here8 X7 r# ^' M. j) F

/ O- d+ Y# i& j* K: _. e( ]7 Z每次加入細砂糖,都要用攪拌器將糖攪拌至溶解,再加入另一小匙細砂糖5 l5 |6 m! s! g( X* R
Beat the sugar with a mixer until dissolved, then add another teaspoon of granulated sugar' _: ~0 u. J0 K$ s. m
每次加入細砂糖,都要用攪拌器將糖攪拌至溶解,再加入另一小匙細砂糖
. d! ~* q% {2 B+ YBeat the sugar with a mixer until dissolved, then add another teaspoon of granulated sugar. O) |/ M  v7 |% b' t2 K% k* w

! _& i7 {$ K& H) A2 M將蛋白霜攪打至乾性發泡(提起攪拌器,攪拌器尾端出現挺立的三角狀)$ o) ]4 v# [. K3 J6 N4 n
Whip meringue until dry peaks (raise the beater and a triangle will appear at the end of the beater)+ G$ J% @0 A! I; U
將蛋白霜攪打至乾性發泡(提起攪拌器,攪拌器尾端出現挺立的三角狀)
5 |7 {; V% I  AWhip meringue until dry peaks (raise the beater and a triangle will appear at the end of the beater)& n" Y$ M" W% Q) w/ {
4 U$ Z8 c2 B9 z7 H7 g; K
將打好的蛋白霜,分次與焦糖牛奶混合+ p6 I' |6 j: k$ g  V
Mix the whipped meringue with the caramelized milk in portions6 M5 q) P" b& e  B3 ]
將打好的蛋白霜,分次與焦糖牛奶混合8 c9 _! i5 }& t" k
Mix the whipped meringue with the caramelized milk in portions
# n. U1 [6 ]' d( i
- N9 I  W& h9 J7 ~5 ]8 H% K$ G  h每一次加入都要用打蛋器由下往上翻起,混合蛋白霜與焦糖牛奶
' T, ]9 U! Z! F: a$ d+ m" [Every time you add it, use an egg beater to turn it up from the bottom to mix the meringue and caramel milk
" ]2 c& d2 V; X$ S, |每一次加入都要用打蛋器由下往上翻起,混合蛋白霜與焦糖牛奶3 o# Z$ m" _& S2 I3 r
Every time you add it, use an egg beater to turn it up from the bottom to mix the meringue and caramel milk
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重複這樣的動作,直到所有蛋白霜都加入(在蛋糕糊表面,要能看得到大塊的蛋白霜)/ c. k$ G  J1 Z: K; i) k
Repeat this action until all the meringue is added (a large piece of meringue should be visible on the surface): C9 O/ g  c. P
重複這樣的動作,直到所有蛋白霜都加入(在蛋糕糊表面,要能看得到大塊的蛋白霜)- y; T1 O, @* P; e3 J. P
Repeat this action until all the meringue is added (a large piece of meringue should be visible on the surface)) _4 j' _/ j9 O# g+ p: y0 O- ~
0 p& @5 `) K; ~2 G8 M& v
混合好的蛋糕糊倒入烤模中,用刮刀刮平表面5 f+ j6 S4 S7 l, i2 P) m: M
Pour the mixed cake batter into the baking pan and scrape the surface with a spatula; z- t4 u6 A) A* T; F
混合好的蛋糕糊倒入烤模中,用刮刀刮平表面
* [8 U7 w! A- W/ N* w% fPour the mixed cake batter into the baking pan and scrape the surface with a spatula
! @8 i9 z5 a! T) x4 }
0 T' G: E; L" [. n- f2 M烤箱預熱到150℃,將準備好的蛋糕糊放入烘烤55分鐘~1小時1 s8 g, O5 X$ Z, p
Preheat the oven to 150°C and bake the prepared cake batter for 55 minutes to 1 hour
- S4 I; H# q$ P* ?" V! h烤箱預熱到150℃,將準備好的蛋糕糊放入烘烤55分鐘~1小時4 j9 K# b+ a( |8 J" w
Preheat the oven to 150°C and bake the prepared cake batter for 55 minutes to 1 hour5 I# C6 k9 W- ], ~: Y5 `7 M, N1 u

" ~' C. X2 o0 w0 Z& A烘烤結束,取出蛋糕,靜置冷卻後,再放入冰箱冷藏2小時以上
7 I3 ~  l& d: _6 A" y, E$ Z$ R% N& S  z0 LAfter the baking is over, take out the cake, let it cool down, and then put it in the refrigerator for more than 2 hours8 U2 [$ P( g+ _( K/ ^  A
烘烤結束,取出蛋糕,靜置冷卻後,再放入冰箱冷藏2小時以上
( k% K  [( A7 X, b% CAfter the baking is over, take out the cake, let it cool down, and then put it in the refrigerator for more than 2 hours/ v* F: Z( M0 w/ s: Q, }$ r# ^  w

( l% t5 G7 {: O- g2小時候,取出蛋糕,進行脫模- M) i2 z, t" Q% j$ a, a
After 2 hours, take out the cake and unmould it
3 M7 J7 H9 b- l% t/ h  q2小時候,取出蛋糕,進行脫模
4 P* a2 J2 m+ o6 O" X) o, E* J! H8 MAfter 2 hours, take out the cake and unmould it& C6 l% l8 t0 l3 j3 m

: Z: ~4 z. t  \1 v8 n3 `9 a& ~7 f在蛋糕裝新表面撒上糖粉
+ E/ d2 L& \) f% d# l5 Z( b* [Sprinkle powdered sugar on new surface of cake$ [% @: Z9 g. v& d4 W" ?/ C
在蛋糕裝新表面撒上糖粉
2 \2 g% X  H" D( F7 V+ JSprinkle powdered sugar on new surface of cake
% J! ~% W  {' e# [3 q7 S  C
7 }1 |* O9 U! o3 D3 H, H" F$ o3 D淋上預備好的100克焦糖醬
3 K' E* z! H( P, G  P% M/ bDrizzle with the prepared 100g caramel sauce/ K& t* h+ p9 i" ^8 m4 m
淋上預備好的100克焦糖醬
  q/ i7 y1 l7 y+ B" `4 SDrizzle with the prepared 100g caramel sauce/ f: J' f. S4 y# i7 o3 s, |
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最後沿著蛋糕周邊再撒上一些糖粉
% v  p/ I  P. k3 j1 ~; HFinally sprinkle some powdered sugar along the sides of the cake
+ y4 ^$ l1 s  i+ a* }最後沿著蛋糕周邊再撒上一些糖粉/ f) A; C8 i6 q7 Z( @) z! v9 x3 s/ \
Finally sprinkle some powdered sugar along the sides of the cake
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鹽味奶油焦糖蛋糕~完成了! A, l- y9 D- ^, ?9 V$ C3 z
Salted Cream Caramel Cake ~ Don) g: d. \4 J" o% |5 ~. U5 ?# X
5 L. ]. i8 N$ N" Y) e1 e; k

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