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五香南瓜蛋糕



成分
1℃。通用麵粉
¾℃。糖
¼℃。紅糖
¼℃。素油
¼℃。(½棒)黃油,室溫
雞蛋2個
1℃。固包南瓜茸
1茶匙。發酵粉
半茶匙。小蘇打
半茶匙。鹽
1.25茶匙。南瓜餅香料
1茶匙。肉桂
1茶匙。香草

鹽漬焦糖:
½℃。砂糖
3湯匙。咸奶油,室溫
¼℃。重奶油,室溫
半茶匙。鹽(我更喜歡無碘鹽海鹽)

奶油乾酪糖霜:
3℃。糖粉
½℃。(1棒)黃油,室溫
¼茶匙。鹽
1茶匙。香草精
1湯匙。+ 1茶匙。咸焦糖,很酷
8盎司 (1塊)原來奶油奶酪,室溫下30分鐘
路線
烤箱預熱到350度。行一個常規尺寸鬆餅錫與襯墊,備用。
在碗一個獨立的混合器,一起跳動黃油,油,糖和2-3分鐘,或直至燈和奶油。添加南瓜泥和香草,然後用攪拌速度低,添加一個蛋的時間,混合直到併入。
在一個中等大小的攪拌碗,一起攪拌麵粉,泡打粉,小蘇打,鹽,南瓜餅香料和肉桂。隨著攪拌速度低,逐步加入幹配料,攪拌,直到剛剛結合。
從底座上卸下碗,填寫各班輪¾全面的方式。將烤箱,烘烤18-22分鐘,或直至頂部是焦黃,春回感動的時候。從烤箱中取出,並允許轉移到電線支架完全冷卻(約30分鐘),然後在出鍋冷卻3-4分鐘。
雖然蛋糕是烘烤準備的咸焦糖。熱火砂糖在一個小鍋裡,中火加熱,不斷攪拌,防止燃燒。糖將開始形成團塊,最終融化,變成褐色。一旦糖已經完全熔化,加入黃油。混合物會起泡,繼續攪拌1-2分鐘或直到黃油完全融化,再加入奶油。煮沸1分鐘,然後從火上移開並添加鹽。讓焦糖降溫,而蛋糕烘焙完/冷卻。
為了準備奶油奶酪結霜,用槳附件奶油黃油,香草,焦糖鹽漬,鹽2分鐘或直到輕和蓬鬆。隨著混合低速慢慢加入糖粉,打直到它形成稠膏。加入奶油乳酪拌勻就可以了1.5分的最低速度,然後停止!放置在冰箱中寒意至少15分鐘或直到蛋糕已經完全冷卻。允許放置在袋子中,以配管上蛋糕前在室溫下放置5分鐘。裝飾蛋糕用微溫咸焦糖的小雨(足夠的熱情為它是液體,但不融化結霜)和海鹽灑。
注意事項
-Cupcakes可以存儲在室溫或它們可以被冷藏,然後供應室溫。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。