Tuesday, January 14, 2020

蜂蜜慕斯,小熊维尼看到这个绝对乐掉小裤裤!

烘焙界的科学家Leonardo Di Carlo大师(下图),创作了这个蜂蜜味的慕斯配方,赶脚是给小熊维尼的礼物呢,可以采用任何你喜欢的蜂蜜来制作,当然成品的风味也取决于你所用蜂蜜的风味,或浓或淡或清香或醇厚......至于这个大神嘛,基本都知道,而且也不是几句话能介绍的下来的,绝对一真材实料的牛人!

总嫌配方麻烦,这次来个超简单超实用的!

蜂蜜慕斯

By Leonardo Di Carlo

270克 蜂蜜(花蜜或其他类型蜂蜜均可)

135克 蛋黄

12克 吉利丁片(冰水泡软)

700克 淡奶油

制作:

1、将蜂蜜在一个大的厚底平底锅中煮至121℃,然后逐渐细流冲入到正在打发的蛋黄中,并持续继续搅打直至彻底降温。

2、将冰水泡软并挤干水分的吉利丁与少量的淡奶油(包含在配方中的700克之内)融化,加入到“步骤1”中拌融,最后再加入打发的剩余的淡奶油拌均匀。

注意:煮蜂蜜的平底锅一定要选用较大的深底的,否则煮沸时蜂蜜会膨胀到锅子的外边!

鸟语原文配方奉上

HONEY MOUSSE

Leonardo Di Carlo

270g honye (flower honey or other type)

135g egg yolks

12g gelatin sheets

700g semi-whipped cream 35% fat

Produce:

1、Cook the honey at 121℃ in a large saucepan, pour in a steady stream onto the egg yolks in movement. Whip until completely cooled.

2、Melt the gelatin sheets, which has already been softened and squeezed out, with a little of the cream and add it to the initial mixture. Lastly,add the remaining semi-whipped cream.

Note:

Dependign on the type of honey, the flavour can be stronger or lighter. It is slightly sweeter due to the sweetening powder of the honey. Always use a saucepan that is large enough to cook the honey; otherwise, when it starts to boil, it tises to the edge and boils over.

今天的这个实用吧?

顺便戳下图穿个越?

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