玫瑰草莓林明頓蛋糕食譜 :Rose Strawberry Lamington recipe ASMR скачать в хорошем качестве

玫瑰草莓林明頓蛋糕食譜 :Rose Strawberry Lamington recipe ASMR

#ASMR #EngSub Follow me on Instagram   / on.cooking.with.amy   ‘Lamington’ is a classic Australian dessert. Traditionally, it’s doing cake dipped in chocolate then cover with coconut flakes. This recipe replace chocolate glaze with strawberry jam. By adding rose water it adds floral note to the jam, turns this dessert into a light summer delight. Baking Tips: refrigerate the sponge cake overnight before slicing into cubes can use any jam you like, need to dilute with water according to the consistency of your chosen jam this dessert can keep 3-5 days in fridge, something you can prep in advance for events. 經典的澳洲點心 ’林明頓‘ 是海綿蛋糕，沾滿巧克力再裹上椰子絲口味。我們的食譜用草莓醬取代巧克力，讓甜點吃起來除了有草莓混合玫瑰水的花果香，以及有著水果的微酸口感，整體風味更加清爽。 烘焙筆記： 蛋糕烤好後冰過一晚再切，蛋糕體較硬比較好操作 可用自己喜歡的果醬取代草莓果醬，果醬需加水調整濃稠度 可放冰箱冷藏3-5天，是可以活動前事先準備好的甜點 —————————————————————————————————————————————————— 🔸 Ingredients (grams) Baking: 170°C for 30-35 minutes Yield: 6-8 people Mold: 8” square mold 《Sponge Cake》 3 eggs 130 sugar 5 vanilla 140 cake flour 2 baking powder 2g/ 1/2tsp salt 70 butter (melted) 《Rose Strawberry Glaze》 250 strawberry jam 50 water 3g/ 1tsp rose water some pink food coloring 250 coconut flakes ————————————— 🔸 食材 (公克) 烘烤： 170度， 30-35分鐘 份量：6-8人 模具：8寸 方形模 《海綿蛋糕》 3 蛋 130 糖 5 香草精 140 低筋麵粉 2 泡打粉 2g/ 1/2tsp 鹽 70 奶油 《草莓玫瑰醬》 250 草莓醬 50 開水 3g/ 1tsp 玫瑰水 some 粉紅色素 250 椰子絲