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標題: 榛子朱古力餅 [打印本頁]

作者: CID冰水 時間: 2008-6-10 11:58 標題: 榛子朱古力餅

榛子朱古力餅4 d0 P2 P m. M4 M. l4 z7 ]
材料 : 85 克糖 60 克麵粉 15 克花奶 30 克溶牛油 30 克幼榛子碎 4 隻美國雞蛋餡料 : 180 克忌廉 20 克杏仁酒 100 克黑朱古力牛油忌廉材料 : 20 克水 80 克糖 1 隻雞蛋 100 克牛油做法 : (1) 雞蛋與糖打至鬆散，加入花奶。 (2) 將麵粉篩入 (l) 內，加上榛子碎，攪勻後加上溶牛油。 (3) 將混合物倒入四方盒內用 190oC 焗約廿分鐘，攤凍後平均剖成四片，將溶黑朱古力加入忌廉及杏仁酒平均塗上四片蛋糕上。 (4) 牛油忌廉做法：將糖及水煮至 l22oC，倒入已打起之雞蛋內，攪拌至和暖後加入牛油，打至軟滑即成。 (5) 將牛油忌廉塗在餅面上，加上溶朱古力漿，做成雲石圖案。

Hazelnut Chocolate Cake" P( O4 V8 c% U% S
Ingredients : 85g Sugar 60g Cake flour 15g Evaporated milk 30g Melted butter 30g pcs Hazelnut (chopped) 4 U.S. eggsFilling : 180g Cream 20g Almond wine 100g Dark chocolateButter Cream : 20g Water 80g Sugar 1 Egg 100g ButterMethod : (1) Beat eggs & sugar until foam, add evaporated milk. (2) Sieve cake flour in (1) and add hazelnut chopped to the mixture. After put into melted butter. (3) Bake in a 190oC oven for about 20 mins. Cut the sponge horizontally into 4 pieces and spread the chocolate cream equally onto it. (4) Butter Cream : Bring water & sugar to a boil. Cook until it reaches 122oC. Pour to the egg. Whisk the mixture until lukewarm & add the butter. Beat until the mxture smooth & soft. (5) Coat the cake surface with butter cream. Add melted chocolate & stir until it reaches the marble pattern.
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