臨時訂的蛋糕，又臨時改換內容。
也好，可以練著急就章....哈哈哈！
今日主角──Yolanda。
好久沒做棉花糖了....
還好材料都有。
百香果棉花糖。
2種造型，
奇怪的喜歡長條狀棉花糖，可以做不同造型...
Evan.要求蛋糕上的字：
〈Yolanda我們永遠支持你〉
自己思考之後的呈現......
好啦！我知道Alway少了一個s！後來有補上啦！
之前在“2樓甜品屋”的招牌─法式薄餅.....
當時在那裡時有試著做──法式千層薄餅〈Mille Crepes〉，
也就是之前流行一時的北海道千層蛋糕。
但我本身還是喜歡傳統印尼的千層蛋糕〈Layer Cake〉。
〈就是阿默的荷蘭貴族手工千層蛋糕.Spekkoek〉
這種千層蛋糕源於荷蘭；發揚在殖民地印尼；〉
如今沒有那種特殊煎盤與鬆餅粉，
只好自己調製麵糊以及使用家用平底鍋做成這堆餅皮。
後來做的當下發現......很多....以前沒注意到的事：
1：沒有加泡打粉的麵糊煎的時候不會起小泡泡；
〈很多食譜寫著起小泡泡時才翻面.....〉
2：麵皮呈現較薄且Q的口感；
3：因為麵皮薄又少了點柔軟感〈中間厚度〉；
4；使用平底鍋煎要隨時移動鍋子使受熱較均勻.....
5：煎時根本不需用油，因為麵糊本身就加有奶油。
但無論如何...還是不及專業煎盤漂亮。
第一次......要直接使用鮮奶油夾在蛋糕中間......
所以稍加費工煮了焦糖醬入內。
之前有研究過在法式薄餅裡加入蛋糕層和果醬，
覺得相當不錯吃，
所以做了一模半版的蛋糕當上下夾層。
將草莓果醬過濾掉果泥糖漿.....
先整顆粒放置......
再塗抹開來......
然後中間15層煎好的薄餅+15層焦糖鮮奶油......層層疊疊。
最後放上第二片的蛋糕終結。
因為考慮要放上字體以及棉花糖，
所以最後還薄抹一層焦糖鮮奶油。
原來是Yolanda要調去當Evan.的店長的慶祝會！
真是錯誤示範，這蛋糕最佳食用法是冷凍後，
解凍10來分鐘是最佳食機。
因為實在來不及了...........
也是因為Yolanda喜歡吃千層蛋糕所以臨時改變內容，
後來還是問了一下Yolanda關於第一次做的千層如何....
老實說我是真的沒吃過這種蛋糕啦！！！
──和著名的千層店家〈深藍〉的40層相比；
──和沒加泡打粉的口感相比；
──和塗了太多鮮奶油；和加了草莓果醬；
比較多的不足.......
真是感謝她門的不吝指教，
才能讓我有更多方的長進。
也好，可以練著急就章....哈哈哈！
今日主角──Yolanda。
還好材料都有。
奇怪的喜歡長條狀棉花糖，可以做不同造型...
〈Yolanda我們永遠支持你〉
自己思考之後的呈現......
好啦！我知道Alway少了一個s！後來有補上啦！
當時在那裡時有試著做──法式千層薄餅〈Mille Crepes〉，
也就是之前流行一時的北海道千層蛋糕。
但我本身還是喜歡傳統印尼的千層蛋糕〈Layer Cake〉。
〈就是阿默的荷蘭貴族手工千層蛋糕.Spekkoek〉
這種千層蛋糕源於荷蘭；發揚在殖民地印尼；〉
如今沒有那種特殊煎盤與鬆餅粉，
只好自己調製麵糊以及使用家用平底鍋做成這堆餅皮。
後來做的當下發現......很多....以前沒注意到的事：
1：沒有加泡打粉的麵糊煎的時候不會起小泡泡；
〈很多食譜寫著起小泡泡時才翻面.....〉
2：麵皮呈現較薄且Q的口感；
3：因為麵皮薄又少了點柔軟感〈中間厚度〉；
4；使用平底鍋煎要隨時移動鍋子使受熱較均勻.....
5：煎時根本不需用油，因為麵糊本身就加有奶油。
但無論如何...還是不及專業煎盤漂亮。
所以稍加費工煮了焦糖醬入內。
覺得相當不錯吃，
所以做了一模半版的蛋糕當上下夾層。
最後放上第二片的蛋糕終結。
所以最後還薄抹一層焦糖鮮奶油。
真是錯誤示範，這蛋糕最佳食用法是冷凍後，
解凍10來分鐘是最佳食機。
因為實在來不及了...........
老實說我是真的沒吃過這種蛋糕啦！！！
──和著名的千層店家〈深藍〉的40層相比；
──和沒加泡打粉的口感相比；
──和塗了太多鮮奶油；和加了草莓果醬；
比較多的不足.......
真是感謝她門的不吝指教，
才能讓我有更多方的長進。
You know how to make marshmallows. It's amazing! Passion fruit marshmallows sounds great. I like chubby marshmallows.
回覆刪除A long time ago when the first time I used to pass the protein and pigment made of marshmallows, when it is too happy.Later I discovered the new recipes use a lot of pulp to make more real fruit flavor marshmallows was a lot happier.Because they no longer completely pigment and spices.That really would like to thank a French dessert shop, Let me eat different taste of marshmallows flavor inspired by the efforts of the results.
回覆刪除So, you used to use aritficial pigments and flavors to make marshmallows. Yes, most marshmallows look so unnatural in colors, but the white ones look just so yummy and cute. I admire you for your attitude to fix the cakes, bread and sweeties in a natural manner. That's why I ordered cakes from you. Game that many people agree with you here and there. A French dessert shop? what was going on with the shop to effect you so nicely?
回覆刪除It should be said that when you eat a completely different experience in the food, bring a desired effect of their own to do it, right?Like the統一 pudding, For me that I will only be positioned as eggs milk jelly, Instead of the real pudding.I know I am a little paranoid level of food or dessert.Those who do not agree with my attitude or the majority of it?Because it is not a beautiful and delicious as the premise.I am very glad to have the support of soul mate like you.Grateful to you.
回覆刪除Of course once you eat good things, you remember them and crave to savor them again. Some flavors can even connect with your memories. When you smell and taste them again, it can reminds you of the event. The "Uni-President" pudding has elastic texture that is beyond milk and eggs able to do with. It is supposed to be due to the jelly to make it taste like that. I would assume so called real pudding is like steamed eggs. I am flattered by your sweet words. Actually you are a wonderful friend, a very good old friend. I appreciate your friendship as well. Food fixed in a natural way can sync to be beautiful and delicious. I guess the difficulty is about price. Cheap good food almost becomes a mission impossible.
回覆刪除