↑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="0.8564814814814815" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202211/15/130035141.jpeg" data-type="png" data-w="1080" >视觉冲击力极强的单色“红丝绒”来自加拿大淋面女神Ksenia Penkina还记得前几天她的另一个纯色吗？戳下图可以穿越tgq6☜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。红丝绒蛋糕RED VELVET ENTREMETBy Ksenia Penkinamakes2×18cm cakes红丝绒海绵蛋糕【919克】（6个直径18CM海绵蛋糕量）158 克……全蛋180 克……玉米油 90 克……33%稀奶油 81 克……20%酸奶油 3 克……小苏打粉180 克……细砂糖210 克……面粉 9 克……纯可可粉 8 克……泡打粉适量克……红色食用色素制作：1、将烤箱预热至160℃，同时将三个直径16CM的金属蛋糕圈模具包裹铺垫铝箔纸。2、将全蛋、玉米油、稀奶油、酸奶油、小苏打粉和细砂糖放入搅拌缸中，手动搅拌均匀。3、在另一个盆中，将面粉、可可粉和泡打粉混合过筛，然后加入到“步骤2”中。4、加入适量红色食用色素，搅打至光滑的海绵蛋糕面糊状态。5、分别倒入三个模具内。6、入烤箱烘烤25-30分钟，出炉后静置冷却。7、切掉底部和顶部的烘烤层，然后将每个蛋糕切为两片，稍后要制作的成品蛋糕每个需要两片，冷冻待用。覆盆子果冻【631克】（3个直径16CM夹心量）440 克……覆盆子果茸108 克……细砂糖 18 克……玉米淀粉 65 克……吉利丁冻（250 Bloom，1:6）制作：1、将果茸放入厚底平底锅中加热。2、将细砂糖和玉米淀粉拌匀，缓慢撒入“步骤1”的锅中拌匀。3、煮沸1分钟后，离火。4、将吉利丁冻加入拌匀，分别倒入3个保鲜膜包底的直径3 x 16 CM的环形模具内，冷冻。红色镜面淋面【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……水溶性红色素制作：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，并加入色素继续搅拌至光滑细腻。6、保鲜膜贴面密封，冷藏24小时。7、次日，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。红色巧克力喷砂【400克】200 克……可可脂200 克……白巧克力适量克……油性红色素制作：1、将可可脂放入微波炉内融化，加入白巧克力币，用均质机搅拌乳化均匀。2、再将油性色素加入，继续搅拌乳化均匀。3、加热至40-50℃，倒入巧克力喷砂机内使用。※专业巧克力喷砂机或油漆喷枪均可，可以调节喷砂口的大小来调整到最佳喷砂细腻效果。马斯卡彭慕斯【1800克】（3个直径18 CM的量）720 克……33%稀奶油162 克……蛋黄162 克……细砂糖 54 克……水108 克……吉利丁冻（250 bloom，1:6） 54 克……转化糖浆540 克……高脂马斯卡彭干酪（室温）制作：1、将稀奶油打发至5至6成发，冷藏。2、将蛋黄、细砂糖和水按如下步骤制成“炸弹面糊”：①、将蛋黄放入搅拌机中高速打发。②、同时，将细砂糖和水在厚底平底锅中煮至118℃。③、将糖浆缓缓冲入正在打发的蛋黄中。④、保持持续搅打直至整体降温至45℃。3、将吉利丁冻和转化糖浆在微波炉内融化至45℃，然后与马斯卡彭干酪混合拌匀。4、接着，按序将炸弹面糊（即“步骤2”）、马斯卡彭混合料（即“步骤3”）和“步骤1”打发冷藏的稀奶油依次拌匀。5、立刻按下述的组装方式灌模使用。组装方式※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、先在模具底部挤入1CM厚度的“马斯卡彭慕斯”。2、放入一片“红丝绒海绵蛋糕”，接着继续挤入“开心果抹茶慕斯”，放入冷冻脱模的“覆盆子果冻”，再挤入最后一层“开心果抹茶慕斯”。3、最后盖上第二片“红丝绒海绵蛋糕”封底，冷冻。喷砂与淋面1、准备红色的镜面淋面和红色巧克力喷砂。2、将完全冷冻的慕斯脱模，放在转盘和直筒容器上，用巧克力喷砂机喷“红色巧克力喷砂”，控制好距离，不要太近，一边喷一边转动蛋糕，直至蛋糕被巧克力喷砂完全均匀覆盖。如果担心喷砂会散射到工作台其他位置，则可以使用纸箱或专用喷砂箱。3、快速喷砂操作，确保喷砂及蛋糕不会融化，喷砂后立刻放回冷冻15-20分钟，期间可以准备淋面，蛋糕务必要充分完全冷冻后方可淋面，当然如果淋面已经准备好，则可以冷冻几分钟至喷砂稳定即可继续。4、将冷冻的喷砂蛋糕取出，将回温至29-39℃的“红色镜面淋面”淋在蛋糕覆盖一半的表面上，操作的速度越快，淋面呈现的效果就越光滑，要避免出现结块和瑕疵。5、稍静置待多余的淋面滴落后，用抹刀将底部清理整齐，轻轻放在蛋糕底托上。顶部的“心形抱枕”为同样配方和同样的喷砂淋面处理方法。6、放入冷藏自然解冻约5-7个小时，起初的几个小时内，因为蛋糕内部是冷冻状态，表面会看到一层白色的冰霜，但慢慢会逐渐蒸发，最后完全消失。7、顶部以巧克力环、覆盆子（或其他红色浆果）、翻糖花等装饰。喜欢原汁原味继续CHEF的英文版tgq6☜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。RED VELVET ENTREMETBy Ksenia Penkinamakes2×18cm cakesRED VELVET SPonGE(6×16 CM SPONGES)158 g eggs180 g corn oil 90 g heavy cream, 33% 81 g sour cream, 20% 3 g baking soda180 g sugar210 g flour 9 g cocoa powder, 100% 8 g baking powder qs g red food colourProcess:1. Preheat the oven to 160°C and cover 3×16cm pastry rings with foil.2. In a bowl, combine the eggs, corn oil, heavy cream, sour cream, baking soda, andsugar and whisk by hand until well blended.3. In a second bowl, sift the flour, cocoa powder, and baking powder together andthen combine with the mixture in the first bowl.4. Add the red food colour as needed, combining all until you have an even andsmooth sponge.5. Spread the sponge evenly in the prepared pastry rings.6. Bake for 25–30 minutes, then set aside to cool.7. Cut off the top and bottom of the sponge, then cut the middle part intotwo pieces, so you have two sponges for each cake, which makes it 6 sponges for3 cakes. Freeze.RASPBERRY ConFIT(3×16 CM INSERTS)440 g raspberry purée108 g sugar 18 g cornstarch 65 g gelatin massProcess:1. Put the purée in a pot.2. Combine the sugar and cornstarch, and then gradually whisk it into the purée.3. Bring to a boil and boil for 1 minute, and then remove it from the heat.4. Stir in the gelatin mass and cast the mixture into 3×16cm rings, and then freeze.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.RED VELVET200 g cocoa butter200 g white chocolate qs g oil-soluble food coloursProcess:1. Melt the cocoa butter in a microwave, add the chocolate, and blend.2. Add oil-soluble food colours as required.3. Heat up to 40–50°C, pour into a spray gun cup and use as required.**A professional spray gun or a hardware paint sprayer both work well for the velveteffect if it has a small wheel that you can adjust to control the grain size.MASCARPONE MOUSSE(3×18 CM CAKES)720 g heavy cream, 33%162 g egg yolks162 g sugar 54 g water108 g gelatin mass 54 g inverted sugar540 g high-fat mascarpone (room temperature)Process:1. Semi-whip the cream and place it in the fridge.2. Make pâte à bombe with the egg yolks, sugar, and water as follows:i. Start whipping the egg yolks at a high speed.ii. At the same time, combine the sugar and water in a pot and heat to 118°C.iii. While the yolks are still whipping, slowly pour in the syrup.iv. Continue whipping until it cools to 45°C.3. Melt the gelatin mass and inverted sugar in the microwave to 45°C and combinewith the mascarpone.4. In the following order, combine the paté à bombe, mascarpone mixture, andwhipped cream.5. Assemble the full cake using all the inserts.ASSEMBLYYou can assemble this cake in 18cm silicone moulds or pastry rings. Otherwise, youcan use any other cake mould or shape of your choice. Assemble the cake upsidedown, as follows:1. Pour a 1 cm layer of mascarpone mousse into the mould.2. Add one red velvet sponge, followed by a thin layer of the mousse, the raspberryconfit, and then another thin layer of mousse.3. Add one more red velvet sponge to finish..Freeze.VELVET & GLAZE EFFECT1.Prepare a red mirror glaze and a red velvet.2.Remove your cake from the freezer and place it on a tall cup and turntable for aneven spread. You can also use a large box to avoid spraying velvet around your workarea. Spray in circular motions from a medium distance, constantly turning the cakefor an even overall coverage. Spray until you can no longer see the cake through thelayer of velvet.3.Immediately return the cake to the freezer for 15–20 minutes while you prepare theglaze. The cake should be fully frozen before you glaze it.4.Remove your cake from the freezer and glaze one side in any motion. The faster youglaze, the straighter and smoother the coverage will be, avoiding glaze lumps andimperfections.5.Wait until any excess glaze stops dripping, then remove the bottom drops with aspatula or knife. Carefully place your cake on a cake board or plate.6.Allow it to defrost in the fridge for 5–7 hours. For the first few hours, while the cakeis still frozen, you'll see a white frost on top of the velvet side. This will eventuallyevaporate and disappear when the cake is fully defrosted.7.Decorate with berries, fondant flowers, or any other decoration of your choice.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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还记得前几天她的另一个纯色吗？戳下图可以穿越
tgq6☜今日配方下载提取码
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makes2×18cm cakes红丝绒海绵蛋糕【919克】（6个直径18CM海绵蛋糕量）158 克……全蛋180 克……玉米油 90 克……33%稀奶油 81 克……20%酸奶油 3 克……小苏打粉180 克……细砂糖210 克……面粉 9 克……纯可可粉 8 克……泡打粉适量克……红色食用色素制作：1、将烤箱预热至160℃，同时将三个直径16CM的金属蛋糕圈模具包裹铺垫铝箔纸。2、将全蛋、玉米油、稀奶油、酸奶油、小苏打粉和细砂糖放入搅拌缸中，手动搅拌均匀。3、在另一个盆中，将面粉、可可粉和泡打粉混合过筛，然后加入到“步骤2”中。4、加入适量红色食用色素，搅打至光滑的海绵蛋糕面糊状态。5、分别倒入三个模具内。6、入烤箱烘烤25-30分钟，出炉后静置冷却。7、切掉底部和顶部的烘烤层，然后将每个蛋糕切为两片，稍后要制作的成品蛋糕每个需要两片，冷冻待用。覆盆子果冻【631克】（3个直径16CM夹心量）440 克……覆盆子果茸108 克……细砂糖 18 克……玉米淀粉 65 克……吉利丁冻（250 Bloom，1:6）制作：1、将果茸放入厚底平底锅中加热。2、将细砂糖和玉米淀粉拌匀，缓慢撒入“步骤1”的锅中拌匀。3、煮沸1分钟后，离火。4、将吉利丁冻加入拌匀，分别倒入3个保鲜膜包底的直径3 x 16 CM的环形模具内，冷冻。红色镜面淋面【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……水溶性红色素制作：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，并加入色素继续搅拌至光滑细腻。6、保鲜膜贴面密封，冷藏24小时。7、次日，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。红色巧克力喷砂【400克】200 克……可可脂200 克……白巧克力适量克……油性红色素制作：1、将可可脂放入微波炉内融化，加入白巧克力币，用均质机搅拌乳化均匀。2、再将油性色素加入，继续搅拌乳化均匀。3、加热至40-50℃，倒入巧克力喷砂机内使用。※专业巧克力喷砂机或油漆喷枪均可，可以调节喷砂口的大小来调整到最佳喷砂细腻效果。马斯卡彭慕斯【1800克】（3个直径18 CM的量）720 克……33%稀奶油162 克……蛋黄162 克……细砂糖 54 克……水108 克……吉利丁冻（250 bloom，1:6） 54 克……转化糖浆540 克……高脂马斯卡彭干酪（室温）制作：1、将稀奶油打发至5至6成发，冷藏。2、将蛋黄、细砂糖和水按如下步骤制成“炸弹面糊”：①、将蛋黄放入搅拌机中高速打发。②、同时，将细砂糖和水在厚底平底锅中煮至118℃。③、将糖浆缓缓冲入正在打发的蛋黄中。④、保持持续搅打直至整体降温至45℃。3、将吉利丁冻和转化糖浆在微波炉内融化至45℃，然后与马斯卡彭干酪混合拌匀。4、接着，按序将炸弹面糊（即“步骤2”）、马斯卡彭混合料（即“步骤3”）和“步骤1”打发冷藏的稀奶油依次拌匀。5、立刻按下述的组装方式灌模使用。组装方式※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、先在模具底部挤入1CM厚度的“马斯卡彭慕斯”。2、放入一片“红丝绒海绵蛋糕”，接着继续挤入“开心果抹茶慕斯”，放入冷冻脱模的“覆盆子果冻”，再挤入最后一层“开心果抹茶慕斯”。3、最后盖上第二片“红丝绒海绵蛋糕”封底，冷冻。喷砂与淋面1、准备红色的镜面淋面和红色巧克力喷砂。2、将完全冷冻的慕斯脱模，放在转盘和直筒容器上，用巧克力喷砂机喷“红色巧克力喷砂”，控制好距离，不要太近，一边喷一边转动蛋糕，直至蛋糕被巧克力喷砂完全均匀覆盖。如果担心喷砂会散射到工作台其他位置，则可以使用纸箱或专用喷砂箱。3、快速喷砂操作，确保喷砂及蛋糕不会融化，喷砂后立刻放回冷冻15-20分钟，期间可以准备淋面，蛋糕务必要充分完全冷冻后方可淋面，当然如果淋面已经准备好，则可以冷冻几分钟至喷砂稳定即可继续。4、将冷冻的喷砂蛋糕取出，将回温至29-39℃的“红色镜面淋面”淋在蛋糕覆盖一半的表面上，操作的速度越快，淋面呈现的效果就越光滑，要避免出现结块和瑕疵。
5、稍静置待多余的淋面滴落后，用抹刀将底部清理整齐，轻轻放在蛋糕底托上。顶部的“心形抱枕”为同样配方和同样的喷砂淋面处理方法。6、放入冷藏自然解冻约5-7个小时，起初的几个小时内，因为蛋糕内部是冷冻状态，表面会看到一层白色的冰霜，但慢慢会逐渐蒸发，最后完全消失。7、顶部以巧克力环、覆盆子（或其他红色浆果）、翻糖花等装饰。
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makes2×18cm cakesRED VELVET SPonGE(6×16 CM SPONGES)158 g eggs180 g corn oil 90 g heavy cream, 33% 81 g sour cream, 20% 3 g baking soda180 g sugar210 g flour 9 g cocoa powder, 100% 8 g baking powder qs g red food colourProcess:1. Preheat the oven to 160°C and cover 3×16cm pastry rings with foil.2. In a bowl, combine the eggs, corn oil, heavy cream, sour cream, baking soda, andsugar and whisk by hand until well blended.3. In a second bowl, sift the flour, cocoa powder, and baking powder together andthen combine with the mixture in the first bowl.4. Add the red food colour as needed, combining all until you have an even andsmooth sponge.5. Spread the sponge evenly in the prepared pastry rings.6. Bake for 25–30 minutes, then set aside to cool.7. Cut off the top and bottom of the sponge, then cut the middle part intotwo pieces, so you have two sponges for each cake, which makes it 6 sponges for3 cakes. Freeze.RASPBERRY ConFIT(3×16 CM INSERTS)440 g raspberry purée108 g sugar 18 g cornstarch 65 g gelatin massProcess:1. Put the purée in a pot.2. Combine the sugar and cornstarch, and then gradually whisk it into the purée.3. Bring to a boil and boil for 1 minute, and then remove it from the heat.4. Stir in the gelatin mass and cast the mixture into 3×16cm rings, and then freeze.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.RED VELVET200 g cocoa butter200 g white chocolate qs g oil-soluble food coloursProcess:1. Melt the cocoa butter in a microwave, add the chocolate, and blend.2. Add oil-soluble food colours as required.3. Heat up to 40–50°C, pour into a spray gun cup and use as required.**A professional spray gun or a hardware paint sprayer both work well for the velveteffect if it has a small wheel that you can adjust to control the grain size.MASCARPONE MOUSSE(3×18 CM CAKES)720 g heavy cream, 33%162 g egg yolks162 g sugar 54 g water108 g gelatin mass 54 g inverted sugar540 g high-fat mascarpone (room temperature)Process:1. Semi-whip the cream and place it in the fridge.2. Make pâte à bombe with the egg yolks, sugar, and water as follows:i. Start whipping the egg yolks at a high speed.ii. At the same time, combine the sugar and water in a pot and heat to 118°C.iii. While the yolks are still whipping, slowly pour in the syrup.iv. Continue whipping until it cools to 45°C.3. Melt the gelatin mass and inverted sugar in the microwave to 45°C and combinewith the mascarpone.4. In the following order, combine the paté à bombe, mascarpone mixture, andwhipped cream.5. Assemble the full cake using all the inserts.ASSEMBLYYou can assemble this cake in 18cm silicone moulds or pastry rings. Otherwise, youcan use any other cake mould or shape of your choice. Assemble the cake upsidedown, as follows:1. Pour a 1 cm layer of mascarpone mousse into the mould.2. Add one red velvet sponge, followed by a thin layer of the mousse, the raspberryconfit, and then another thin layer of mousse.3. Add one more red velvet sponge to finish..Freeze.VELVET & GLAZE EFFECT1.Prepare a red mirror glaze and a red velvet.2.Remove your cake from the freezer and place it on a tall cup and turntable for aneven spread. You can also use a large box to avoid spraying velvet around your workarea. Spray in circular motions from a medium distance, constantly turning the cakefor an even overall coverage. Spray until you can no longer see the cake through thelayer of velvet.3.Immediately return the cake to the freezer for 15–20 minutes while you prepare theglaze. The cake should be fully frozen before you glaze it.4.Remove your cake from the freezer and glaze one side in any motion. The faster youglaze, the straighter and smoother the coverage will be, avoiding glaze lumps andimperfections.5.Wait until any excess glaze stops dripping, then remove the bottom drops with aspatula or knife. Carefully place your cake on a cake board or plate.6.Allow it to defrost in the fridge for 5–7 hours. For the first few hours, while the cakeis still frozen, you'll see a white frost on top of the velvet side. This will eventuallyevaporate and disappear when the cake is fully defrosted.7.Decorate with berries, fondant flowers, or any other decoration of your choice.
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