胡萝卜汁奶油瑞士卷受热捧,甜品市场新宠!

360影视 日韩动漫 2025-05-17 23:44 2

摘要:放进烤箱上二层,烤22分钟,最后5分钟上火可以提高到170度上色,满意后取出;

家有不吃蔬果的娃,想增加点VC还真要绞尽脑汁呀。
这次做的胡萝卜汁瑞士卷,神不知鬼不觉,颜色不明显,也没有味儿,但是却让他顺利吃了。
用原汁机榨的100%胡萝卜原汁,不加一滴水,蛋糕成品颜色比原味更嫩黄了。
物色了一个非常合适的盒子,从此告别了冰箱串味。

用料

蛋糕坯

胡萝卜汁

50克

葵花籽油

50克

木糖醇

1克

鸡蛋

5枚

低粉

白醋

2克

夹馅

淡奶油

150克

木糖醇

10克

胡萝卜汁奶油瑞士卷(不缩不裂)C68的做法

胡萝卜榨取原汁;跟油、盐混合;用蛋抽搅打至乳化;筛入低粉拌至无干粉;蛋黄分离到面糊中,蛋清分到另一干净盆中;划一字把蛋黄与面糊拌至细腻状态放一边备用;http://mip.zjjii.com/blog/oieo5v00.html
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http://mip.zjjii.com/product/zd6kwj1e.html150度预热烤箱,往蛋清中加入白醋,分次加入木糖醇,打发至中性状态;铲一小部分蛋白霜到蛋黄糊中用蛋抽翻拌均匀;把蛋黄糊倒回蛋白霜盆中,J字翻拌与井字切拌结合拌均匀;以20cm高度倒进垫了油布的烤盘中;放进烤箱上二层,烤22分钟,最后5分钟上火可以提高到170度上色,满意后取出;盖一张油纸倒扣过来,撕去油布晾;淡奶油加木糖醇打发至硬性;趁温热时给蛋糕一条边45度斜切作为卷的末端;涂抹奶油,起始端厚一点;借助擀面杖卷实,放进急冻室半小时即可切件。◆◆◆以下为成品展示◆◆◆成品1

来源:提笔逐梦

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