École 東京製菓研究室配方
Formula and protocol from Ecole De Patisserie De Tokio
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| 見影片 Refer to video | ||
| ================= | ||
| 沙拉油 Salad oil 30g | 15g | 60g |
| 低筋麵粉 Cake flour 50g | 25g | 100g |
| 蛋黃 3隻 Egg yolks 3 pcs | 1.5pc | 6pc |
| 糖 Sugar 20g | 10g | 40g |
| 水 Water 30ml | 15ml | 60ml |
| 香草香油 0.5茶匙 Essence 0.5 tsp | 0.25茶匙 | 1茶匙 |
| 蛋白 3隻 Egg white 3 pcs | 1.5pc | 6pc |
| 砂糖 50g Sugar 50g (分3次加入 divided by 3 times) | 25g | 100g |
香草戚風蛋糕 配 焦糖雜莓醬 Vanilla Chiffon Cake with Caramel Berry Sauce
