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材料准备(5个左右): 牛奶215克 白糖80克左右 草莓粉30克 两个鸡蛋约100克 色拉油13克(可用玉米油或融化的黄油替代) 低筋面粉120克 玉米油50克 鸡蛋5个 淡奶油250克左右 食用油适量 草莓若干 一根麻绳 Ingredients make 5 cakes: 215g milk, about 80gsugar, 30g strawberry powder, about 100g two eggs, 13g salad oil (can be replaced by corn oil or melted butter) 120g cake flour, 50g corn oil, 5 eggs, about 250g cooking oil, strawberries, a rope 1.150克牛奶和25克糖搅拌均匀加入20克草莓粉 搅匀后过筛放入鸡蛋 加入色拉油搅匀 完全搅匀后再加入35克低筋面粉过筛再加10克草莓粉搅匀 放进冰箱冷藏至少1h 2.将65克牛奶和50克玉米油完全搅拌均匀(液体表面看不到油花即可)再筛入85克低筋面粉用画十字的方法把它搅拌均匀(防止起筋) 3.分离5个鸡蛋 蛋黄放入第2步的面糊中还是画十字方法搅匀 蛋白放在一只干净的无水无油的大盆子里 4.在蛋白中滴入几滴白醋(去腥)并打发 35克糖在打发过程中分3次加入[蛋白有粗泡、变细腻了、能拉出花纹]打蛋器能拉出一个小尖角就说明打发完成了 5.挖两勺蛋白到打好的蛋黄糊里 搅匀后再倒回去接着搅拌均匀 6.搅拌好的蛋黄糊倒入模具中上下左右摇晃使其平整 摔两下震出气泡 7.烤盘放入预热好的烤箱中 150度上下火30min考好后放到不烫手就可以脱模 8.取出冷藏好的面糊 轻轻搅拌几下防止草莓粉沉底 9.平底锅放一点点油用小火加热厨房纸擦开并吸去多余的油分 倒入一大勺面糊并转动锅使其均匀摊开 加热到鼓出一个个包就可以了 10.准备一块用冷水浸湿的抹布 把锅放在上面 利用热胀冷缩取下千层皮 放在一边等它彻底冷却(记得铺油纸防止黏住!) 11.重复第9第10步 12.用模具按出两块一样大的戚风蛋糕片 13.在模具碗中铺上一层保鲜膜 然后铺入千层皮 用手整理形状 14.淡奶油和20克糖打发到能裱花的状态 15.现在底部挤上一层奶油 再塞进一块蛋糕片压实再随意地挤上一层奶油码上洗净切好的水果后再盖一层蛋糕最后在顶上装饰好奶油和草莓后连着保鲜膜把整个蛋糕提出来用手在四周轻轻地捏一捏让千层皮和蛋糕更好地结合 最后用麻绳打结 草莓福袋蛋糕就做好啦! 1. Stir 150 grams of milk and 25 grams of sugar, add 20 grams of strawberry powder, stir well, sieve, add eggs, add salad oil, stir well, then add 35 grams of low-gluten flour, sieve, add 10 grams of strawberry powder, stir well and put in Refrigerate for at least 1 hour 2. Stir 65 grams of milk and 50 grams of corn oil completely (you can’t see the oil on the surface of the liquid), then sift in 85 grams of low-gluten flour and stir it evenly by drawing a cross (to prevent gluten) 3. Separate 5 eggs. Put the egg yolks into the batter in step 2 or draw a cross and stir well. Put the egg whites in a clean, water-free and oil-free large basin 4. Add a few drops of white vinegar (to remove fishy smell) into the protein and send 35 grams of sugar. Add it in 3 times during the sending process [the protein has coarse bubbles, becomes finer, and can pull out patterns] The egg beater can pull out a small The sharp corner means the sending is complete. 5. Dig two spoonfuls of egg whites into the beaten egg yolk paste, stir well, then pour it back and stir evenly 6. Pour the egg yolk paste into the mold, shake it up and down, left and right to make it flat, and drop it twice to shake out the air bubbles 7. Put the baking tray into the preheated oven and heat it up and down at 150 degrees for 30 minutes. After the test is completed, put it in the oven without burning your hands and then you can demould it. 8. Take out the refrigerated batter and stir it gently a few times to prevent the strawberry powder from sinking to the bottom 9. Put a little oil in the pan, heat it with kitchen paper over low heat, wipe off the excess oil, pour a large spoonful of batter and turn the pan to spread it evenly. 10. Prepare a rag soaked in cold water, put the pot on it, take advantage of heat expansion and contraction, take off the puff pastry, put it aside and wait for it to cool completely (remember to spread oil paper to prevent sticking!) 11. Repeat steps 9 and 10 12. Use the mold to press out two chiffon cake slices of the same size 13. Spread a layer of plastic wrap in the mold bowl, then spread the mille-feuille, and arrange the shape by hand 14. Whip whipped cream and 20 grams of sugar until ready to decorate 15. Now squeeze a layer of cream on the bottom and stuff it into a piece of cake for compaction, then squeeze a layer of cream randomly on top of the washed and cut fruits, then cover with a layer of cake, and finally decorate the top with cream and strawberries. Put the whole cake out with the plastic wrap and gently pinch it around with your hands to make the puff pastry and cake better combine, and finally tie it with hemp rope Strawberry lucky bag cake is ready!