本配方中使用了来自于SILIKOMART的模具：“连花型模 - 36.185.87.0065”本配方中使用了来自于SILIKOMART的模具：“连花型模 - 36.185.87.0065”
Containing: 4 Components
蛋糕胚
Ingredients: 蛋糕胚
-
95 g蛋白
-
95 g转化糖
-
35 g糖
Preparation: 蛋糕胚
搅拌成蛋白霜
Ingredients: 蛋糕胚
-
80 g杏仁粉
-
27 g蛋糕粉
-
1 g香草
Preparation: 蛋糕胚
拌入搅拌均匀
烘烤160°C
巧克力薄脆
Ingredients: 巧克力薄脆
-
100 g
Preparation: 巧克力薄脆
融化至35°C
Ingredients: 巧克力薄脆
-
100 g
Preparation: 巧克力薄脆
加入
蔓越莓西点奶油
Ingredients: 蔓越莓西点奶油
-
81 g酸果蔓汁
Preparation: 蔓越莓西点奶油
煮开
Ingredients: 蔓越莓西点奶油
-
109 g糖
-
135 g鸡蛋
Preparation: 蔓越莓西点奶油
倒入糖和鸡蛋的搅拌物，煮开
Ingredients: 蔓越莓西点奶油
-
60 g
-
69 g黄油
Preparation: 蔓越莓西点奶油
拌入
使用均质机将其均质顺滑
蓝莓奶油
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
注释