提示：↑点击上方"世界烘焙配方"快速关注又见大B哥（下图，chef Antonio Bachour）！dhcb☜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。胡萝卜乳酪蛋糕CARROT CAKEby Antonio Bachour配方量：15个胡萝卜蛋糕【1457克】360 克……细砂糖252 克……中筋面粉 3 克……盐 5 克……小苏打粉 2 克……泡打粉 4 克……肉桂粉 2 克……生姜粉 85 克……植物油（葵花籽油） 56 克……鲜榨橙汁240 克……全蛋（4个大号的蛋）448 克……胡萝卜（切丝）制作：1、烤箱预热至162℃。2、将细砂糖、植物油、橙汁和全蛋液在一个搅拌缸内混合搅打。3、在另外的盆中，将面粉、泡打粉、小苏打粉、盐、肉桂粉和生姜粉混合过筛。4、将混合过筛的干粉加入到“步骤2”的蛋糊中拌匀。5、放入胡萝卜并拌匀。6、倒入涂油的模具内入烤箱以162℃烘烤18-25分钟，或用竹签戳入蛋糕内拔出如果竹签表面干净无粘稠则意味着烤熟了。7、冷却后裁切为4CM的圆片，冷冻待用。芒果凤梨果酱【421克】140 克……鲜凤梨（切碎丁）230 克……芒果果茸 20 克……青柠檬汁 25 克……细砂糖 6 克……NH果胶粉制作：1、将细砂糖与NH果胶粉混合拌匀。2、将芒果果茸与凤梨丁、青柠檬汁混合加热至30-40℃，放入细砂糖/NH果胶粉拌匀，煮沸并持续1分钟。3、室温静置冷却。乳酪奶油霜【382.5克】250 克……奶油芝士（室温） 30 克……转化糖浆2.5 克……吉利丁片（180 bloom）100 克……打发淡奶油制作：1、将室温软化的奶油芝士放入搅拌机中用扁桨搅打。2、将吉利丁片在冰水中泡软并挤掉多余水分。3、将吉利丁融化后与转化糖浆混合拌匀，加入1/4量的打发奶油芝士，充分拌匀后再将剩余的打发奶油芝士加入拌匀。4、最后将打发至软尖峰状态的淡奶油加入拌匀。乳酪打发甘纳许【990克】230 克……淡奶油#1 20 克……转化糖浆 20 克……葡萄糖浆 90 克……35%白巧克力（Ivoire 35%） 30 克……可可脂130 克……奶油芝士460 克……淡奶油#2制作：1、将230克淡奶油和转化糖浆、葡萄糖浆一起混合加热。2、倒在融化的白巧克力和可可脂中，用手持均质机充分搅拌乳化。3、加入室温软化的奶油芝士，混合搅拌。4、最后，将剩余的460克淡奶油加入，再次搅拌乳化，冷藏至少12小时。组装&装饰1、准备直径4厘米的圆形慕斯模具。2、模具内放入第一片“胡萝卜蛋糕”，蛋糕底面朝下，挤入第一层“乳酪奶油霜”，挤入第一层“芒果凤梨果酱”，接着放入第二片“胡萝卜蛋糕”，同样蛋糕底面朝下，挤入第二层“乳酪奶油霜”，挤入第二层“芒果凤梨果酱”，，盖上第三片“胡萝卜蛋糕”，蛋糕底面朝下。3、最后将“乳酪奶油霜”挤在顶部，冷冻。4、将“乳酪打发甘纳许”打发至可以挤花的奶油状态，装入裱花袋内（内置多孔“草”花嘴），环绕在冷冻脱模的慕斯蛋糕周围从底部向上螺旋挤满“乳酪打发甘纳许”，最好有“唱盘机转台”方便操作。5、最后按图装饰椰子片、芒果、薄荷叶。喜欢原汁原味继续CHEF的英文版dhcb☜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。CARROT CAKEby Antonio Bachourfor: 15cakesCARROT CAKE360 g sugar252 g all-purpose flour 3 g salt 5 g baking soda 2 g baking powder 4 g cinnamon powder 2 g ginger powder 85 g vegetable oil,e.g. sunflower 56 g orange juice,freshly squeezed240 g eggs (4 u large eggs)448 g carrots,shreddedProcedure:1.Pre-heat a oven to 162℃.2.In a mixing bowl, mix the sugar, vegetable oil, orange juice and eggs.3.In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and ginger.4.Fold the dry ingredients into the first mixture and mix well.5.Fold in the carrots and mix until well blended.6.Pour the batter into a greased mold and bake for 18-25 minutes or until a toothpick comes out clean.7.Allow to cool down completely and cut the cake into 4-cm-wide disks with the help of a cutter. Reserve in the freezer until needed.MANGO AND PINEAPPLE COMPOTE140 g fresh pineapple, chopped230 g mango purée 20 g lime juice 25 g sugar 6 g pectin NHProcedure:1.Combine the sugar and pectin.2.Heat the mango purée together with the pineapple and lime juice to 30-40℃ and add the sugar and pectin mixture.Bring to a boil for one minute.3.Allow to cool down at room temperature.CREAM CHEESE CRÉMEUX250 g cream cheese, at room temperature 30 g invert sugar2.5 g silver gelatin sheets, 180 bloom100 g whipped cream, to soft peaksProcedure:1.Beat the room-temperature cream cheese in the bowl of a mixer fitted with the paddle attachment.2.Hydrate the gelatin in ice water until softened. Squeeze out the excess water and set aside.3.Melt and mix the hydrated gelatin with the invert sugar. Add 1/4 of the cream cheese and , once the mixture is homogenous, add teh remaining cheese.4.Finally fold in the whipped cream.CREAM CHEESE WHIPPED GANACHE230 g heavy cream #1 20 g invert sigar 20 g glucose 90 g ivoire white chocolate, 35% cocoa 30 g cocoa butter130 g cream cheese460 g heavy cream #2Procedure:1.Heat the first measurement of heavy cream along with the invert sugar and glucose.2.Pour over the white chocolate and cocoa butter, previously melted and processs with a hand blender.3.Add the cream cheese and mix together.4.Finally, add the second measurement of heavy cream and mix well.Reserve in the refrigerator for at least 12 hours.ASSEMBLY1.Prepare a 4-CM round mold.2.Place a first layer of cake as a base, bottom side facing down. Pipe a first layer of cream cheese crémeux and complete with mango and pineapple compote. Place a second layer of cake, top side facing down.Plice a second layer of crémeux and complete again with mango and pineapple compote. Place the last layer of cake, top side facing down.3.Finish by piping cream cheese crémeux up to the top.Freeze.4.Whip the cream cheese ganache to firm peaks and transfer to a pastry bag fitted with an Ateco 133 Grass piping tip. Pipe around the carrot cake starting at the bottom with the help of a giratutto (rotating base) .5.Decorate with some coconut shavings and some orange mint leaves.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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dhcb☜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：15个胡萝卜蛋糕【1457克】360 克……细砂糖252 克……中筋面粉 3 克……盐 5 克……小苏打粉 2 克……泡打粉 4 克……肉桂粉 2 克……生姜粉 85 克……植物油（葵花籽油） 56 克……鲜榨橙汁240 克……全蛋（4个大号的蛋）448 克……胡萝卜（切丝）制作：1、烤箱预热至162℃。2、将细砂糖、植物油、橙汁和全蛋液在一个搅拌缸内混合搅打。3、在另外的盆中，将面粉、泡打粉、小苏打粉、盐、肉桂粉和生姜粉混合过筛。4、将混合过筛的干粉加入到“步骤2”的蛋糊中拌匀。5、放入胡萝卜并拌匀。6、倒入涂油的模具内入烤箱以162℃烘烤18-25分钟，或用竹签戳入蛋糕内拔出如果竹签表面干净无粘稠则意味着烤熟了。7、冷却后裁切为4CM的圆片，冷冻待用。芒果凤梨果酱【421克】140 克……鲜凤梨（切碎丁）230 克……芒果果茸 20 克……青柠檬汁 25 克……细砂糖 6 克……NH果胶粉制作：1、将细砂糖与NH果胶粉混合拌匀。2、将芒果果茸与凤梨丁、青柠檬汁混合加热至30-40℃，放入细砂糖/NH果胶粉拌匀，煮沸并持续1分钟。3、室温静置冷却。乳酪奶油霜【382.5克】250 克……奶油芝士（室温） 30 克……转化糖浆2.5 克……吉利丁片（180 bloom）100 克……打发淡奶油制作：1、将室温软化的奶油芝士放入搅拌机中用扁桨搅打。2、将吉利丁片在冰水中泡软并挤掉多余水分。3、将吉利丁融化后与转化糖浆混合拌匀，加入1/4量的打发奶油芝士，充分拌匀后再将剩余的打发奶油芝士加入拌匀。4、最后将打发至软尖峰状态的淡奶油加入拌匀。乳酪打发甘纳许【990克】230 克……淡奶油#1 20 克……转化糖浆 20 克……葡萄糖浆 90 克……35%白巧克力（Ivoire 35%） 30 克……可可脂130 克……奶油芝士460 克……淡奶油#2制作：1、将230克淡奶油和转化糖浆、葡萄糖浆一起混合加热。2、倒在融化的白巧克力和可可脂中，用手持均质机充分搅拌乳化。3、加入室温软化的奶油芝士，混合搅拌。4、最后，将剩余的460克淡奶油加入，再次搅拌乳化，冷藏至少12小时。组装&装饰1、准备直径4厘米的圆形慕斯模具。2、模具内放入第一片“胡萝卜蛋糕”，蛋糕底面朝下，挤入第一层“乳酪奶油霜”，挤入第一层“芒果凤梨果酱”，接着放入第二片“胡萝卜蛋糕”，同样蛋糕底面朝下，挤入第二层“乳酪奶油霜”，挤入第二层“芒果凤梨果酱”，，盖上第三片“胡萝卜蛋糕”，蛋糕底面朝下。3、最后将“乳酪奶油霜”挤在顶部，冷冻。4、将“乳酪打发甘纳许”打发至可以挤花的奶油状态，装入裱花袋内（内置多孔“草”花嘴），环绕在冷冻脱模的慕斯蛋糕周围从底部向上螺旋挤满“乳酪打发甘纳许”，最好有“唱盘机转台”方便操作。5、最后按图装饰椰子片、芒果、薄荷叶。
dhcb☜今日配方下载提取码
for: 15cakesCARROT CAKE360 g sugar252 g all-purpose flour 3 g salt 5 g baking soda 2 g baking powder 4 g cinnamon powder 2 g ginger powder 85 g vegetable oil,e.g. sunflower 56 g orange juice,freshly squeezed240 g eggs (4 u large eggs)448 g carrots,shreddedProcedure:1.Pre-heat a oven to 162℃.2.In a mixing bowl, mix the sugar, vegetable oil, orange juice and eggs.3.In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and ginger.4.Fold the dry ingredients into the first mixture and mix well.5.Fold in the carrots and mix until well blended.6.Pour the batter into a greased mold and bake for 18-25 minutes or until a toothpick comes out clean.7.Allow to cool down completely and cut the cake into 4-cm-wide disks with the help of a cutter. Reserve in the freezer until needed.MANGO AND PINEAPPLE COMPOTE140 g fresh pineapple, chopped230 g mango purée 20 g lime juice 25 g sugar 6 g pectin NHProcedure:1.Combine the sugar and pectin.2.Heat the mango purée together with the pineapple and lime juice to 30-40℃ and add the sugar and pectin mixture.Bring to a boil for one minute.3.Allow to cool down at room temperature.CREAM CHEESE CRÉMEUX250 g cream cheese, at room temperature 30 g invert sugar2.5 g silver gelatin sheets, 180 bloom100 g whipped cream, to soft peaksProcedure:1.Beat the room-temperature cream cheese in the bowl of a mixer fitted with the paddle attachment.2.Hydrate the gelatin in ice water until softened. Squeeze out the excess water and set aside.3.Melt and mix the hydrated gelatin with the invert sugar. Add 1/4 of the cream cheese and , once the mixture is homogenous, add teh remaining cheese.4.Finally fold in the whipped cream.CREAM CHEESE WHIPPED GANACHE230 g heavy cream #1 20 g invert sigar 20 g glucose 90 g ivoire white chocolate, 35% cocoa 30 g cocoa butter130 g cream cheese460 g heavy cream #2Procedure:1.Heat the first measurement of heavy cream along with the invert sugar and glucose.2.Pour over the white chocolate and cocoa butter, previously melted and processs with a hand blender.3.Add the cream cheese and mix together.4.Finally, add the second measurement of heavy cream and mix well.Reserve in the refrigerator for at least 12 hours.ASSEMBLY1.Prepare a 4-CM round mold.2.Place a first layer of cake as a base, bottom side facing down. Pipe a first layer of cream cheese crémeux and complete with mango and pineapple compote. Place a second layer of cake, top side facing down.Plice a second layer of crémeux and complete again with mango and pineapple compote. Place the last layer of cake, top side facing down.3.Finish by piping cream cheese crémeux up to the top.Freeze.4.Whip the cream cheese ganache to firm peaks and transfer to a pastry bag fitted with an Ateco 133 Grass piping tip. Pipe around the carrot cake starting at the bottom with the help of a giratutto (rotating base) .5.Decorate with some coconut shavings and some orange mint leaves.
—▼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
