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2020年父親節蛋糕;韓式(意式)奶油霜裱花,分蛋海綿蛋糕,鮮奶油夾心和抹麵。構思很久,覺得這款裱花最合適送給父親。堅韌綻放,父愛如斯!
大致過程圖在本文有記錄。其中分蛋海綿蛋糕的具體詳細做法會發布在”居家抗疫美食”係列的第132集。
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有朋友看了我的蛋糕點評:“肉肉就像父親,吸取的水分最少,卻堅毅綻放,把美麗就給人們。“ 看著這些默默綻放的肉肉和仙人掌,也許這些正是我想通過蛋糕表達的父愛吧!
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韓式透明奶油霜
配方:
(A)無鹽黃油450g;
(B)清水50克,細砂糖150克
(C)細砂糖30克,蛋白140克
製作過程
1. 雞蛋分開蛋白蛋黃。將140克蛋白打出泡沫,然後加15克細砂糖中速打到起泡;泡沫變細時加入剩下的15克細砂糖。速度改成高速,將蛋白打到拿起打蛋器,尾部呈現彎曲狀態
2. 材料B中的清水和細砂糖煮沸至116-120攝氏度之間製成糖漿,這一步需要溫度計控溫
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3. 煮好的糖漿沿著邊緣以線狀慢慢倒入蛋白霜中,一邊打蛋器高速攪打。將蛋白霜打到打蛋器尾部挺立有光澤狀態即可
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4, 將第三步蛋白霜冷藏30分鍾,再將冷藏的無鹽黃油分成小塊,加入蛋白霜中攪打均勻順滑即可
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裱花進行時
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蛋糕胚組裝
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放在我家花花草草中間surprise了孩子們外公外婆
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美味可口的蛋糕
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父親節快樂!
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