↑点击"世界烘焙配方"关注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="636" data-ratio="1.246844319775596" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202211/07/115626541.png" data-type="png" data-w="713" >这是加拿大淋面女神Ksenia Penkina（下图）最为得意的招牌创作之一，超炫的淋面效果绝对是店内的吸睛神器！之前已经分享了N个Ksenia Penkina的淋面配方了，今天终极整合用途到了！9ggw☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。蓝莓&极光BLUEBERRY ENTREMETBy Ksenia Penkina配方量：2个蛋糕蓝莓海绵蛋糕【517克】120 克……细砂糖100 克……面粉 7 克……泡打粉 15 克……全脂奶粉（乳脂含量3.25%） 40 克……玉米油170 克……全蛋 65 克……牛奶（乳脂含量3.25%）适量克……蓝莓制作：1、将烤箱预热至180℃，另外准备一张30x40CM并铺垫烘焙纸的烤盘。2、将牛奶和蓝莓之外的其他全勤不材料混合，中高速打发约8分钟。3、加入牛奶继续中速打发2分钟。4、将面糊倒在烤盘上抹平（厚度约1CM）。5、将蓝莓洒在表面上，放入预热的烤箱中，烘烤约12-15分钟，出炉后静置冷却。6、用此模具附带的甜甜圈形切割模具将蛋糕切割成圆环形，冷冻待用。蓝莓果酱冻夹层（3个夹层量）【600克】132 克……蓝莓162 克……蓝莓果茸126 克……覆盆子果茸 90 克……葡萄糖浆 78 克……细砂糖 9 克……NH果胶粉 3 克……柠檬酸制作：1、将蓝莓切成小块。2、将两种果茸与切碎的蓝莓以及葡萄糖浆一起放入一个厚底平底锅中，加热至40℃。3、将细砂糖与NH果胶粉拌匀，缓慢撒入到锅中并搅拌均匀。4、煮沸，并持续20秒，然后离火加入柠檬酸（柠檬酸需与等量的水融化后使用）。5、倒入3个夹层模具内（未满模，稍后还要继续放入一层甘纳许），冷冻。蓝莓甘纳许夹层（3个夹层量）【600克】234 克……34%白巧克力120 克……蓝莓果茸 60 克……覆盆子果茸 12 克……葡萄糖浆 15 克……吉利丁冻159 克……33%冷藏稀奶油制作：1、将巧克力币放入量杯中（或其他高的直筒容器中）。2、将两种果茸与葡萄糖浆混合加热至85℃，加入吉利丁冻拌融。3、然后倒在“步骤1”量杯中的巧克力上搅拌乳化均匀。4、加入冷藏液态稀奶油，用均质机/搅拌棒充分搅拌乳化至细腻顺滑。5、倒在模具中冷冻的“蓝莓果酱冻夹层”表面，继续冷冻。蓝莓慕斯（3个蛋糕量）【2432克】1000 克……33%稀奶油1000 克……蓝莓果茸 240 克……糖粉 192 克……吉利丁冻（250bloom，1:6）制作：1、将稀奶油打发至5成发，冷藏待用。2、将蓝莓果茸、糖粉和吉利丁粉拌匀后放入厚底平底锅中加热至45℃。3、离火，降温至28-29℃，加入“步骤1”冷冻的打发稀奶油拌匀。4、立刻使用。彩色镜面淋面【1350克】150 克……水300 克……细砂糖300 克……葡萄糖浆（DE 43）100 克……吉利丁冻（250 Bloom，1:6）200 克……甜炼乳300 克……纯脂白巧克力适量克……水溶性色素制作：1、将水、细砂糖和葡萄糖浆放入一个较大的厚底平底锅中。2、同时，将吉利丁冻、甜炼乳和纯脂白巧克力币放入一个塑料量杯中。3、将“步骤1”开始加热煮沸至103℃。4、离火，冲入“步骤2”的量杯中。5、用均质机/搅拌棒充分搅拌乳化，分成三份（或直接分别每个颜色做一份整体配方），分别加入色素（白、粉、紫）继续搅拌至光滑细腻。6、保鲜膜贴面密封，冷藏24小时。7、二四小时后，将其放入微波炉内加热至微稠状态。8、用均质机/搅拌棒充分搅拌乳化至光滑细腻并适合淋面的状态。9、最佳使用温度为29-39℃之间。组装与装饰※可以选用φ18CM的硅胶模具或慕斯圈，或者选用其他形状模具；组装以如下倒置顺序完成。1、将“蓝莓慕斯”挤入模具底部一层。2、放入同样形状的冷冻脱模的“蓝莓果酱冻/甘纳许夹层”。3、然后继续挤入慕斯。4、撒适量白巧克力脆脆珍珠豆。5、盖上一片切割好形状的“蓝莓海绵蛋糕”，冷冻。淋面方法与技巧1、提前准备三种颜色的镜面淋面，此处chef采用的是：白色、粉色和紫色。2、将两种淋面倒入同一个空量杯中，再将第三种颜色倒入，注意切勿搅拌混合。3、将冷冻的慕斯蛋糕脱模，放在一个直径比蛋糕小的圆柱上，用“步骤2”的淋面快速Z字形淋在蛋糕上，速度一定要快，因为一旦淋面接触到冷冻的慕斯表面就会开始变硬，淋面纹路的直线程度和光滑程度取决于淋面的速度和准确性。4、一边淋一边转动，条纹的间距和直线程度取决于淋的宽度。5、这种淋面方式和蛋糕的形状会导致淋面后有少部分位置出现未淋到的空白，如果返回去淋第二遍则会破坏整体的花纹，所以务必在第一遍时过量淋，确保蛋糕全部被完美覆盖。6、待淋面停止滴落后，用抹刀小心地清理蛋糕底部。7、这个中空的甜甜圈形状慕斯不同于常规圆形蛋糕，移动式最好用两把刀同时操作。8、最后将蛋糕放入冷藏自然解冻5-7个小时。喜欢原汁原味继续CHEF的英文版9ggw☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。BLUEBERRY ENTREMETBy Ksenia Penkinafor：2 donut cakesSPonGE WITH BLUEBERRY(YIELD: 1 TRAY,30x40CM)120 g sugar100 g flour 7 g baking powder 15 g whole milk powder, 3.25% 40 g corn oil170 g eggs 65 g milk, 3.25% qs g blueberriesProcess:1. Preheat the oven to 180°C and line a 30×40cm baking sheet with parchmentpaper.2. Combine all the ingredients, except the milk and blueberries, and whip forapproximately 8 minutes at medium-high speed.3. Add the milk and whip for 2 more minutes at medium-low speed.4. Spread the mixture evenly over the prepared baking sheet to a height of 1cm.5. Top with blueberries and place in the oven.Bake for 12–15 minutes then set aside to cool.6. Cut into shapes according to your donut mould. Freeze.BLUEBERRY COMPÔTE(YIELD: 3 DonUT INSERTS)132 g blueberries162 g blueberry purée126 g raspberry purée 90 g glucose syrup 78 g sugar 9 g pectin NH 3 g citric acidProcess:1. Chop the blueberries into small pieces.2. Put the blueberry and raspberry purées, the chopped blueberries, and the glucosesyrup in a pot and heat to 40°C.3. Combine the sugar and pectin NH, and then gradually whisk the mixture into thepot.4. Bring to a boil and boil for 20 seconds, and then remove from the heat and addthe citric acid.5. Cast in 3 donut insert moulds and freeze.BLUEBERRY GANACHE(YIELD: 3 DonUT INSERTS)234 g couverture white chocolate, 34%120 g blueberry purée 60 g raspberry purée 12 g glucose syrup 15 g gelatin mass159 g cold heavy cream, 33%Process:1. Put the chocolate in a tall cup.2. Heat the purées and the glucose syrup to 85°C, then add the gelatin mass.3. Pour the mixture over the chocolate in the tall cup, then emulsify with a handblender.4. Add the cream and emulsify.5. Cast the mixture on top of the blueberry compôte and freeze.BLUEBERRY MOUSSE(YIELD: 3 DonUT CAKES)1000 g heavy cream, 33%1000 g blueberry purée 240 g icing sugar 192 g gelatin massProcess:1. Semi-whip the cream and place it in the fridge.2. Combine the blueberry purée, icing sugar, and gelatin mass in a pot and heatto 45°C.3. Remove from the heat and cool down to 28–29°C and then fold in the whippedcream.4. Assemble the cakes using all the inserts.COLOR MIRROR GLAZE150 g water300 g sugar300 g glucose syrup, 43DE100 g gelatin mass200 g sweetened condensed milk300 g couverture white chocolate qs g water-soluble food coloursProcess:1. Combine the water, sugar, and glucose syrup in a large pot.2. Combine the gelatin mass, condensed milk, and chocolate in a large cup.3. Bring the ingredients in the pot to a boil at 103°C.4. Remove the pot from the heat and combine with the mixture in the cup.5. Emulsify with a hand blender and add the required food colours.6. Refrigerate for 24 hours to stabilize before using.7. After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.8. Emulsify with a blender until the glaze reaches your desired fluidity.9.The temperature should range between 29 and 39°C.ASSEMBLYYou can assemble this cake in donut silicone moulds. Otherwise, you can use anyother cake mould, pastry ring, or shape of your choice. Assemble the cake upsidedown, as follows:1. Pipe a layer of blueberry mousse.2. Add the blueberry ganache and the compôte on top of the mousse.3. Add more mousse.4. Sprinkle with the crispearls.5. Place the blueberry sponge and freeze.GLAZING EFFECT: DonUT STRIPES1.Prepare three colours of mirror glaze. For this example, I'm using white, pink, andpurple.2.Using an empty cup, pour one colour on top of the other without mixing them.3.Remove your cake from the freezer and place it on a tall cup. Glaze it as quickly as youcan or it will start to harden as soon as the glaze touches the frozen cake. The fasteryou glaze, the straighter and smoother the coverage will be, helping you to avoidglaze lumps and imperfections.4.Start by pouring a mirror glaze in parallel stripes one after the other, slowly movingaround the cake. The wider your stripes, the straighter and more even they will be.5.It can be challenging with this effect to cover all the sides of the donut shape, and youcan be faced with some empty spots. If you pour it twice, you’ll destroy the beautifulstripe pattern, so you need to pour a lot of glaze in the first round to make sure all thesides are covered.6.Wait until the excess glaze stops dripping, then remove the bottom drops with aspatula or knife.7.The donut shape can be difficult to balance when holding, especially if you are abeginner. Try not to hurry when transferring it to a cake board or plate. This cake isheavy, so avoid using light, flexible spatulas when moving it; a steady, firm spatula willgive you the best results.8.Allow the cake to defrost in the fridge for 5–7 hours.表走开，看彩蛋哦~—▼传送门 · 戳下图·有配方▼—关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛~你又不会怀孕！ 预览时标签不可点
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9ggw☜今日配方下载提取码
每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。
配方量：2个蛋糕蓝莓海绵蛋糕【517克】120 克……细砂糖100 克……面粉 7 克……泡打粉 15 克……全脂奶粉（乳脂含量3.25%） 40 克……玉米油170 克……全蛋 65 克……牛奶（乳脂含量3.25%）适量克……蓝莓制作：1、将烤箱预热至180℃，另外准备一张30x40CM并铺垫烘焙纸的烤盘。2、将牛奶和蓝莓之外的其他全勤不材料混合，中高速打发约8分钟。3、加入牛奶继续中速打发2分钟。4、将面糊倒在烤盘上抹平（厚度约1CM）。5、将蓝莓洒在表面上，放入预热的烤箱中，烘烤约12-15分钟，出炉后静置冷却。6、用此模具附带的甜甜圈形切割模具将蛋糕切割成圆环形，冷冻待用。蓝莓果酱冻夹层（3个夹层量）【600克】132 克……蓝莓162 克……蓝莓果茸126 克……覆盆子果茸 90 克……葡萄糖浆 78 克……细砂糖 9 克……NH果胶粉 3 克……柠檬酸制作：1、将蓝莓切成小块。2、将两种果茸与切碎的蓝莓以及葡萄糖浆一起放入一个厚底平底锅中，加热至40℃。3、将细砂糖与NH果胶粉拌匀，缓慢撒入到锅中并搅拌均匀。4、煮沸，并持续20秒，然后离火加入柠檬酸（柠檬酸需与等量的水融化后使用）。5、倒入3个夹层模具内（未满模，稍后还要继续放入一层甘纳许），冷冻。蓝莓甘纳许夹层（3个夹层量）【600克】234 克……34%白巧克力120 克……蓝莓果茸 60 克……覆盆子果茸 12 克……葡萄糖浆 15 克……吉利丁冻159 克……33%冷藏稀奶油制作：1、将巧克力币放入量杯中（或其他高的直筒容器中）。2、将两种果茸与葡萄糖浆混合加热至85℃，加入吉利丁冻拌融。3、然后倒在“步骤1”量杯中的巧克力上搅拌乳化均匀。4、加入冷藏液态稀奶油，用均质机/搅拌棒充分搅拌乳化至细腻顺滑。5、倒在模具中冷冻的“蓝莓果酱冻夹层”表面，继续冷冻。蓝莓慕斯（3个蛋糕量）【2432克】1000 克……33%稀奶油1000 克……蓝莓果茸 240 克……糖粉 192 克……吉利丁冻（250bloom，1:6）制作：1、将稀奶油打发至5成发，冷藏待用。2、将蓝莓果茸、糖粉和吉利丁粉拌匀后放入厚底平底锅中加热至45℃。3、离火，降温至28-29℃，加入“步骤1”冷冻的打发稀奶油拌匀。4、立刻使用。彩色镜面淋面【1350克】150 克……水300 克……细砂糖300 克……葡萄糖浆（DE 43）100 克……吉利丁冻（250 Bloom，1:6）200 克……甜炼乳300 克……纯脂白巧克力适量克……水溶性色素制作：1、将水、细砂糖和葡萄糖浆放入一个较大的厚底平底锅中。2、同时，将吉利丁冻、甜炼乳和纯脂白巧克力币放入一个塑料量杯中。3、将“步骤1”开始加热煮沸至103℃。4、离火，冲入“步骤2”的量杯中。5、用均质机/搅拌棒充分搅拌乳化，分成三份（或直接分别每个颜色做一份整体配方），分别加入色素（白、粉、紫）继续搅拌至光滑细腻。6、保鲜膜贴面密封，冷藏24小时。7、二四小时后，将其放入微波炉内加热至微稠状态。8、用均质机/搅拌棒充分搅拌乳化至光滑细腻并适合淋面的状态。9、最佳使用温度为29-39℃之间。组装与装饰※可以选用φ18CM的硅胶模具或慕斯圈，或者选用其他形状模具；组装以如下倒置顺序完成。1、将“蓝莓慕斯”挤入模具底部一层。2、放入同样形状的冷冻脱模的“蓝莓果酱冻/甘纳许夹层”。3、然后继续挤入慕斯。4、撒适量白巧克力脆脆珍珠豆。5、盖上一片切割好形状的“蓝莓海绵蛋糕”，冷冻。淋面方法与技巧1、提前准备三种颜色的镜面淋面，此处chef采用的是：白色、粉色和紫色。2、将两种淋面倒入同一个空量杯中，再将第三种颜色倒入，注意切勿搅拌混合。3、将冷冻的慕斯蛋糕脱模，放在一个直径比蛋糕小的圆柱上，用“步骤2”的淋面快速Z字形淋在蛋糕上，速度一定要快，因为一旦淋面接触到冷冻的慕斯表面就会开始变硬，淋面纹路的直线程度和光滑程度取决于淋面的速度和准确性。4、一边淋一边转动，条纹的间距和直线程度取决于淋的宽度。5、这种淋面方式和蛋糕的形状会导致淋面后有少部分位置出现未淋到的空白，如果返回去淋第二遍则会破坏整体的花纹，所以务必在第一遍时过量淋，确保蛋糕全部被完美覆盖。6、待淋面停止滴落后，用抹刀小心地清理蛋糕底部。7、这个中空的甜甜圈形状慕斯不同于常规圆形蛋糕，移动式最好用两把刀同时操作。8、最后将蛋糕放入冷藏自然解冻5-7个小时。
9ggw☜今日配方下载提取码
for：2 donut cakesSPonGE WITH BLUEBERRY(YIELD: 1 TRAY,30x40CM)120 g sugar100 g flour 7 g baking powder 15 g whole milk powder, 3.25% 40 g corn oil170 g eggs 65 g milk, 3.25% qs g blueberriesProcess:1. Preheat the oven to 180°C and line a 30×40cm baking sheet with parchmentpaper.2. Combine all the ingredients, except the milk and blueberries, and whip forapproximately 8 minutes at medium-high speed.3. Add the milk and whip for 2 more minutes at medium-low speed.4. Spread the mixture evenly over the prepared baking sheet to a height of 1cm.5. Top with blueberries and place in the oven.Bake for 12–15 minutes then set aside to cool.6. Cut into shapes according to your donut mould. Freeze.BLUEBERRY COMPÔTE(YIELD: 3 DonUT INSERTS)132 g blueberries162 g blueberry purée126 g raspberry purée 90 g glucose syrup 78 g sugar 9 g pectin NH 3 g citric acidProcess:1. Chop the blueberries into small pieces.2. Put the blueberry and raspberry purées, the chopped blueberries, and the glucosesyrup in a pot and heat to 40°C.3. Combine the sugar and pectin NH, and then gradually whisk the mixture into thepot.4. Bring to a boil and boil for 20 seconds, and then remove from the heat and addthe citric acid.5. Cast in 3 donut insert moulds and freeze.BLUEBERRY GANACHE(YIELD: 3 DonUT INSERTS)234 g couverture white chocolate, 34%120 g blueberry purée 60 g raspberry purée 12 g glucose syrup 15 g gelatin mass159 g cold heavy cream, 33%Process:1. Put the chocolate in a tall cup.2. Heat the purées and the glucose syrup to 85°C, then add the gelatin mass.3. Pour the mixture over the chocolate in the tall cup, then emulsify with a handblender.4. Add the cream and emulsify.5. Cast the mixture on top of the blueberry compôte and freeze.BLUEBERRY MOUSSE(YIELD: 3 DonUT CAKES)1000 g heavy cream, 33%1000 g blueberry purée 240 g icing sugar 192 g gelatin massProcess:1. Semi-whip the cream and place it in the fridge.2. Combine the blueberry purée, icing sugar, and gelatin mass in a pot and heatto 45°C.3. Remove from the heat and cool down to 28–29°C and then fold in the whippedcream.4. Assemble the cakes using all the inserts.COLOR MIRROR GLAZE150 g water300 g sugar300 g glucose syrup, 43DE100 g gelatin mass200 g sweetened condensed milk300 g couverture white chocolate qs g water-soluble food coloursProcess:1. Combine the water, sugar, and glucose syrup in a large pot.2. Combine the gelatin mass, condensed milk, and chocolate in a large cup.3. Bring the ingredients in the pot to a boil at 103°C.4. Remove the pot from the heat and combine with the mixture in the cup.5. Emulsify with a hand blender and add the required food colours.6. Refrigerate for 24 hours to stabilize before using.7. After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.8. Emulsify with a blender until the glaze reaches your desired fluidity.9.The temperature should range between 29 and 39°C.ASSEMBLYYou can assemble this cake in donut silicone moulds. Otherwise, you can use anyother cake mould, pastry ring, or shape of your choice. Assemble the cake upsidedown, as follows:1. Pipe a layer of blueberry mousse.2. Add the blueberry ganache and the compôte on top of the mousse.3. Add more mousse.4. Sprinkle with the crispearls.5. Place the blueberry sponge and freeze.GLAZING EFFECT: DonUT STRIPES1.Prepare three colours of mirror glaze. For this example, I'm using white, pink, andpurple.2.Using an empty cup, pour one colour on top of the other without mixing them.3.Remove your cake from the freezer and place it on a tall cup. Glaze it as quickly as youcan or it will start to harden as soon as the glaze touches the frozen cake. The fasteryou glaze, the straighter and smoother the coverage will be, helping you to avoidglaze lumps and imperfections.4.Start by pouring a mirror glaze in parallel stripes one after the other, slowly movingaround the cake. The wider your stripes, the straighter and more even they will be.5.It can be challenging with this effect to cover all the sides of the donut shape, and youcan be faced with some empty spots. If you pour it twice, you’ll destroy the beautifulstripe pattern, so you need to pour a lot of glaze in the first round to make sure all thesides are covered.6.Wait until the excess glaze stops dripping, then remove the bottom drops with aspatula or knife.7.The donut shape can be difficult to balance when holding, especially if you are abeginner. Try not to hurry when transferring it to a cake board or plate. This cake isheavy, so avoid using light, flexible spatulas when moving it; a steady, firm spatula willgive you the best results.8.Allow the cake to defrost in the fridge for 5–7 hours.
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