/Simple sponge cake with Mango&Passion fruits crémeux, which is creamy and yummy, please go having a cup of coffee with it. :)
/基本的全蛋海綿蛋糕與使用新鮮芒果百香果製成的法式奶霜，香濃醇厚的滋味，是一款很適合與咖啡搭配的點心。
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| SIZE ◢ | ||
| 16cm / 六吋模具 | ||
| ↓ 材料 Ingredients ↓ | ||
| ▎吉利丁凍 Gelatine mass | ||
| 吉利丁粉 powdered gelatine 2.5g | 1.25g | 5g |
| 冷水 cold water 12.5g | 6.25g | 25g |
| ▎芒果奶霜 Mango Cream | ||
| 芒果 Fresh Irwin Mango130g | 65g | 260g |
| 百香果 Fresh Passion Fruit 130g | 65g | 260g |
| 蛋黃 Egg Yolks 50g | 25g | 100g |
| 全蛋 Eggs 80g | 40g | 160g |
| 細砂糖 Sugar 64g | 32g | 128g |
| 吉利丁塊 Gelatine Mass 11g | 5.5g | 22g |
| 無鹽奶油 Unsalted butter 70g | 35g | 140g |
| ▎全蛋海綿 Sponge Cake | ||
| 全蛋 Eggs 125g | 62.5g | 250g |
| 細砂糖 Sugar 70g | 35g | 140g |
| 低筋麵粉 Low Protein Flour 65g | 32.5g | 130g |
| 玉米粉 Corn starch 10g | 5g | 20g |
| ▎糖水 Sirop 30° | ||
| 飲用水 Water 50g | 25g | 100g |
| 細砂糖 Sugar 68g | 34g | 136g |
咖啡店的芒果蛋糕(下)。Cafe style Mango Cake マンゴーケーキ ep2
