提示：↑点击上方"世界烘焙配方"快速关注cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="255" data-ratio="1" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202302/21/114208911.jpeg" data-type="jpeg" data-w="1016" />Dimitri Bechez（下图）新创作了这个蛋糕，重点在于表面的装饰~“巧克力棉花糖”，就是上图中白色撒了点儿抹茶粉的那几个小片片儿啦，很有趣儿，想贴哪儿就贴哪儿重点二：巨简单、超实用，看切面示意图就能清楚了解一切构造！f5wn☜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。热·带·风·情EXOTIC PERFUMEByDimitri Bechez乔孔达海绵蛋糕【401克】 87 克……细砂糖#1 87 克……杏仁粉100 克……全蛋 25 克……面粉 17 克……黄油（融化） 68 克……蛋白 17 克……细砂糖#2制作：1、将细砂糖#1、杏仁粉、全蛋和低筋面粉混合打发。2、将蛋白和细砂糖#2打发为蛋白霜。3、期间将黄油融化。4、将“步骤1”和“步骤2”混合拌匀，加入融化的黄油再拌匀，倒入烤盘，以170℃烘烤至表面金黄色。芒果库哩果冻夹心【565.5克】300 克……芒果 1 个……青柠檬皮屑0.5 个……青柠檬汁200 克……芒果果泥 32 克……细砂糖 4 克……NH果胶粉 28 克……吉利丁冻（1:5）制作：1、将细砂糖与NH果胶粉拌匀，倒入温热（40℃）的芒果果泥中拌匀。2、煮沸，加入吉利丁冻拌匀。3、将芒果果肉切丁（1cm左右）加入，再将青柠檬汁和皮屑加入拌匀。4、离火静置30分钟，与“步骤2”混合拌匀，倒入夹心模具中，冷冻。绿茶慕斯【544克】135 克……牛奶 65 克……淡奶油#1 9 克……奶粉 15 克……绿茶 37 克……细砂糖#1 38 克……细砂糖#2 20 克……蛋黄 25 克……吉利丁冻（1:5）200 克……淡奶油#2（打发）制作：1、将绿茶放入牛奶、淡奶油#1和细砂糖#1中浸泡隔夜。2、第二天，煮沸，过滤到混合打散至泛白的细砂糖#2和蛋黄中拌匀。3、倒回锅内中小火煮至85℃，加入吉利丁冻拌匀。4、离火降温至30℃，加入打发的淡奶油轻轻拌匀，立即使用。橙色镜面巧克力淋面 【1243G】125 克……水300 克……砂糖187 克……葡萄糖浆250 克……淡奶油 93 克……奶粉 88 克……吉利丁液125 克……镜面果胶 75 克……橄榄油适量克……橙色色素制作：1、将水、砂糖和葡萄糖浆加热煮至110℃。2、冲入淡奶油和奶粉，再将吉利丁液、镜面果胶和橄榄油加入，充分乳化。3、最后再将色素加入（可以更改为任何自己喜欢的颜色）。4、冷藏隔夜（24小时）。5、使用时回温加热至30℃-35℃。棉花糖片【521克】150 克……砂糖 50 克……水#1 47 克……转化糖浆#1 19 克……吉利丁粉 85 克……冷水（用于溶吉利丁粉） 70 克……转化糖浆#2100 克……白巧克力制作：1、将吉利丁粉溶于85克冰水中。2、将砂糖、水#1和转化糖浆#1混合加热至110℃。3、倒在融化的吉利丁冻和转化糖浆#2上。4、搅拌至光亮顺滑。5、加入融化的白巧克力拌匀。6、挤在硅胶烤垫上，再覆盖另一张硅胶垫将之压扁平状，冷藏待用。组装&装饰1、将“乔孔达海绵蛋糕”用裁切为比模具稍小一点的中空圆环形。2、按倒置方式组装蛋糕：先挤入“绿茶慕斯”约至模具1/2高度，用抹刀涂抹使内壁均匀沾有慕斯，放入冷冻脱模的“芒果库哩果冻夹心”。3、再继续挤入“绿茶慕斯”至模具90%满，放入中空圆形的“乔孔达海绵蛋糕”，冷冻。4、脱模，淋30-35℃的“橙色镜面巧克力淋面”。5、底部沾少量粗椰蓉。6、顶部按图贴“棉花糖片”、芒果和金箔纸完成。喜欢原汁原味继续英文版f5wn☜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。EXOTIC PERFUMEByDimitri BechezFOR 6 PERSON ENTREMETS CAKEJOConDE SPonGE (TOTAL:401G) 87 g sugar#1 87 g almond powder100 g eggs 25 g flour 17 g butter 68 g egg whites 17 g sugar#2procedure:1/ Whip the sugar#1,the almond powder,the eggs and flour.2/ Whip the egg white with the 17g of sugar#2.3/ Melt the butter.4/ Mix carefully the two whipped mass,add the butter and pour on a baking plate.Cook at 170℃.GELIFIED MANGO COULIS (TOTAL:565.5G)300 g mango 1 u lime zest0.5 u lime juice200 g mango puree 32 g sugar 4 g NH pectin 28 g gelatin massprocedure:1/ Mix the sugar with the pectin,add to the warm mango puree.2/ Make it boil，add the gelatin mass.3/ Cut the mango into 1 cm side cubes,add the lime zest and juice.4/ Let it mature 30 minutes.Mix with the mango coulis,pour into inside molds and freeze it.GREEN TEA MOUSSE (TOTAL:544G)135 g milk 65 g cream 9 g powdered milk 15 g green tea 37 g sugar#1 38 g sugar#2 20 g egg yolk 35 g gelatin mass200 g whipped creamprocedure:1/ Let infuse during the night the tea with the milk,cream and the sugar1.2/ The nex day,make it boil.Pour on the mixed sugar2 and egg yolk.3/ Cook at 85℃.Add the gelatin mass.4/ Cool down to 30℃,add the whipped cream,use directly.ORANGE GLAZE (TOTAL:1243G)125 g water300 g sugar187 g glucose250 g cream 93 g powdered milk 88 g gelatin mass125 g neutral glaze 75 g olive oil qs g orange food coloringprocedure:1/ Cook the water,the sugar and the glucose to 110℃.2/ Add the hot cream mixed with the powdered milk.3/ Add the gelatin mass, the neutral glaze and the olive oil,mix.4/ Add the orange coloring.5/ Let if fix during 24 hours in the fridge.6/ Melt the glaze,use it between 30-35℃.MARSHMALLOW (TOTAL:521G)150 g sugar 50 g water 47 g inverted sugar 19 g gelatin 85 g water(for gelatin) 70 g inverted sugar100 g ivory couvertureprocedure:1/ Let inflate the gelatin in 85g cold water.2/ Cook the 3 first ingredients to 110℃.3/ Pour on the melted gelatin and the 70g inverted sugar.4/ Whip to the perfect refreshing.5/ Add carefully the melted couverture.6/ Pipe the marsmallow between two silpat.MONTAGE1/ Cut the Joconde sponge with two cutters to have a sponge dics just a little bit smaller than the mold.2/ For the cake,realise an inverted montage,pipe the mousse into the mold,spread the mousse on every side of the mold.Deposit the mango insert.3/ Pipe the mousse to 90% of the mold,deposit the sponge,smooth and freeze the cake.4/ Unmold the cake and glaze it with the 30-35℃ orange glaze.5/ Decorate the bottoms with gratted coconut.6/ Decorate the cake with marshmallow discs,mango cubes and gold leaf.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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重点二：巨简单、超实用，看切面示意图就能清楚了解一切构造！
f5wn☜今日配方下载提取码
f5wn☜今日配方下载提取码
FOR 6 PERSON ENTREMETS CAKEJOConDE SPonGE (TOTAL:401G) 87 g sugar#1 87 g almond powder100 g eggs 25 g flour 17 g butter 68 g egg whites 17 g sugar#2procedure:1/ Whip the sugar#1,the almond powder,the eggs and flour.2/ Whip the egg white with the 17g of sugar#2.3/ Melt the butter.4/ Mix carefully the two whipped mass,add the butter and pour on a baking plate.Cook at 170℃.GELIFIED MANGO COULIS (TOTAL:565.5G)300 g mango 1 u lime zest0.5 u lime juice200 g mango puree 32 g sugar 4 g NH pectin 28 g gelatin massprocedure:1/ Mix the sugar with the pectin,add to the warm mango puree.2/ Make it boil，add the gelatin mass.3/ Cut the mango into 1 cm side cubes,add the lime zest and juice.4/ Let it mature 30 minutes.Mix with the mango coulis,pour into inside molds and freeze it.GREEN TEA MOUSSE (TOTAL:544G)135 g milk 65 g cream 9 g powdered milk 15 g green tea 37 g sugar#1 38 g sugar#2 20 g egg yolk 35 g gelatin mass200 g whipped creamprocedure:1/ Let infuse during the night the tea with the milk,cream and the sugar1.2/ The nex day,make it boil.Pour on the mixed sugar2 and egg yolk.3/ Cook at 85℃.Add the gelatin mass.4/ Cool down to 30℃,add the whipped cream,use directly.ORANGE GLAZE (TOTAL:1243G)125 g water300 g sugar187 g glucose250 g cream 93 g powdered milk 88 g gelatin mass125 g neutral glaze 75 g olive oil qs g orange food coloringprocedure:1/ Cook the water,the sugar and the glucose to 110℃.2/ Add the hot cream mixed with the powdered milk.3/ Add the gelatin mass, the neutral glaze and the olive oil,mix.4/ Add the orange coloring.5/ Let if fix during 24 hours in the fridge.6/ Melt the glaze,use it between 30-35℃.MARSHMALLOW (TOTAL:521G)150 g sugar 50 g water 47 g inverted sugar 19 g gelatin 85 g water(for gelatin) 70 g inverted sugar100 g ivory couvertureprocedure:1/ Let inflate the gelatin in 85g cold water.2/ Cook the 3 first ingredients to 110℃.3/ Pour on the melted gelatin and the 70g inverted sugar.4/ Whip to the perfect refreshing.5/ Add carefully the melted couverture.6/ Pipe the marsmallow between two silpat.MONTAGE1/ Cut the Joconde sponge with two cutters to have a sponge dics just a little bit smaller than the mold.2/ For the cake,realise an inverted montage,pipe the mousse into the mold,spread the mousse on every side of the mold.Deposit the mango insert.3/ Pipe the mousse to 90% of the mold,deposit the sponge,smooth and freeze the cake.4/ Unmold the cake and glaze it with the 30-35℃ orange glaze.5/ Decorate the bottoms with gratted coconut.6/ Decorate the cake with marshmallow discs,mango cubes and gold leaf.
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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
