法式基礎海綿蛋糕 紮實濕潤口感 全蛋打發 :Genoise Cake Recipe ASMR скачать в хорошем качестве

法式基礎海綿蛋糕 紮實濕潤口感 全蛋打發 :Genoise Cake Recipe ASMR

#ASMR #EngSub Follow me on Instagram   / on.cooking.with.amy   'Genoise' is a basic French sponge cake, it's widly use in recipes. The texture is a little denser compare the the light and airy texture of the popular chiffon cake. The stability of cake structure relies on how you whisk the whole eggs, and not over deflating the batter when incorporating flour and other liquids. When using genoise, usually need to brush simple syrup or alcohol to increase flavor and moisture, so the cake will pair better in between mousse or custards. baking tips: whisk the warm eggs+sugar mixture at hight speed until fluffy, the turn to medium speed for 3-4 minutes, this will help to create smaller and stable air bubbles. Whisk until you can draw a '8' with batter without it disappearing. when incorporating butter and milk, always temper a small amount of batter in liquid before adding into the batter, to prevent liquid from sinking to the bottom of bowl. Genoise 蛋糕是法式以全蛋打發製作成的基本海綿蛋糕，在法式甜點廣泛運用。口感和近幾年流行的戚風蛋糕（分蛋法），相較起來更加紮實，製作時不依賴任何膨鬆劑，單純靠全蛋打發的氣泡穩定性以及烘烤的過程來決定蛋糕的整體結構，所以看似越簡單的食譜，製作的細節和攪拌手法就特別重要。一般使用會刷上糖水，或是酒來增加香氣和濕度，讓蛋糕能和搭配的慕斯或是奶漿更為融合。 烘焙筆記： 一開始高速打發已隔水加熱的全蛋，打至蓬鬆後，轉中速攪拌3-4分鐘，讓氣泡變小並穩定，攪拌至可以畫出 ‘8’ 字型，不會馬上消失。 加入奶油和牛奶時，一定先取麵糊和液體混合再加回去麵糊內，避免奶油/牛奶直接加入後會沉入地下，無法攪拌均勻，或攪拌過度造成消泡。 ——————————————————————————————————— 🔸 Ingredients (grams) Baking: 170°C for 25-30 minutes Mold: 7” cake mold 200 eggs（4 large eggs） 100 sugar 120 cake flour 30 butter 50 milk 5 vanilla extract 1 drop pink food coloring ————————————— 🔸 食材 (公克) 烘烤： 170度， 25-30分鐘 模具：7寸 蛋糕模 200 全蛋（4顆） 100 糖 120 低筋麵粉 30 奶油 50 牛奶 5 香草精 適量 粉紅色素 ————————————— 🔸 Ingrédients (grammes) Cuisson: 170°C pour environ 25-30 minutes Moule à gâteau rond Ø 17 cm 200 oeufs 100 sucre 120 farine 30 beurre 50 lait 5 extrait de vanille colorant alimentaire rose