% o. l& Q3 v! P4 _朱古力合桃餅 1 n8 y- i' T; H& A" `, N7 y材 料 : 85 克糖 40 克粟粉 85 克合桃粒 115 克美國雞蛋白 吉士忌廉適量餡 料 : 10 克滾水 250 克忌廉 2 克魚膠粉 80 克黑朱古力做 法 : (1) 蛋白加糖打起，混合合桃粒及篩勻粟粉，平均 倒在焗盤上，用 240oC 焗十分鐘便可。 (2) 將合桃蛋糕分為四片，塗上吉士忌廉，放在餅 圈中央待用。 (3) 魚膠粉加入滾水拌溶。 (4) 將溶黑朱古力混合半打起忌廉內，再加入魚膠 粉水，攪勻後倒入餅圈內，放入雪柜內待凝固。 (5) 取出後上面放上朱古力片裝飾即可供食。 ( c# E- v+ l. U5 IChocolate Walnut Cake) ~4 I j& k2 D B
Ingredients : 85g Sugar 40g Cornstarch 85g Chopped walnut 115g U.S. egg white Some custard creamFilling : 10g Boiling water 250g Cream 2 Gelatine powder 80g Dark chocolateMethod : (1) Whip egg white and sugar until double in size. Add chopped walnut and sieve cornstarch, spread the mixture on a tray & bake in a 240oC oven for about 10 mins. (2) Cut the cake into 4 pieces & assemble them together with custard cream. Put in the middle of the cake ring. (3) Stir gelatine powder with boiling water. (4) Melt the dark chocolate & mix with the half whipped cream. Add the gelatine water. Pour the mixture into the cake ring & chill the cake until it sets. 8 j7 I0 c/ M! p' e9 `5 d & g( F4 Z- u! Z& C: `; J
