見影片 Refer to video
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| Ingredients 6" | ||
| 燙麵蛋糕胚 Sponge Cake (模具Mold Size 6”*2 ) | ||
| 黃油 Butter 30g | 15g | 60g |
| 牛奶 Milk 53g | 26.5g | 106g |
| 低筋麵粉 Pastry Flour 52g | 26g | 104g |
| 蛋黃 Yolk 2Pcs | ||
| 蛋白 Egg White 3Pcs | ||
| 糖 Sugar 37g | 18.5g | 74g |
| 160 °C / 320 °F 18 mins | ||
| 外交官奶油 Diplomat Cream | ||
| 牛奶 Milk 145g | 72.5g | 290g |
| 淡奶油 Whipping Cream 58g | 29g | 116g |
| 糖 Sugar 45g | 22.5g | 90g |
| 蛋黃 Yolks 2g | 1g | 4g |
| 玉米澱粉 Corn Starch 13g | 6.5g | 26g |
| 黃油 Cold Butter 20g | 10g | 40g |
| 吉利丁 Gelatine 7g | 3.5g | 14g |
| 香草莢/香草膏 Vanilla Paste Qs | ||
| 淡奶油Whipping Cream 394g+90g | 197g | 788g |
| 草莓夾心 Strawberry Filling | ||
| 新鮮草莓Fresh Strawberry 100g+120g | 50g | 200g |
| 糖Sugar 28g+7g | 14g | 56g |
| NH果膠 NH Nappage 2g | 1g | 4g |
| 裝飾 Decoration | ||
| 新鮮草莓切片 Fresh sliced Strawberry ≈ 5-6 Pcs | ||
| 鏡面果膠 Liquid Pectin 25g | 12.5g | 50g |
| 草莓糖漿 Strawberry Syrup | ||
| 水 Water 35g | 17.5g | 70g |
| 糖 Sugar 15g | 7.5g | 30g |
| 草莓醬 Strawberry Jam 35g | 17.5g | 70g |
| 櫻桃酒 Cherry Brandy 4g (可選Optional) | 2g | 8g |
| 最傳統的法式香草草莓蛋糕用的是穆斯林奶醬，需要用到大量的黃油，我不太喜歡過多黃油的厚重感，所以用了外交官奶醬.我會把穆斯林奶醬的配方放在下面，感興趣的朋友可以試試哦！配方參考自藍帶草莓蛋糕教學視頻。https://www.youtube.com/watch?v=cJme-... | ||
| The traditional Fraisier is made by mousseline cream, which is made by custard and butter. But I prefer something lighter, that’s why I use Diplomat Cream. I will put mousseline cream recipe down below, if you are interested, go ahead to try it. | ||
| Recipe reference : https://www.youtube.com/watch?v=cJme-... | ||
| 牛奶 Milk 375g | 187.5g | 750g |
| 糖 Sugar 120 g | 60g | 240g |
| 蛋黃 Yolks 60 g | 30g | 120g |
| 玉米澱粉 Corn Starch 35g | 17.5g | 70g |
| 香草莢 Vanilla Bean1pc | 0.5pc | 2pc |
| 冷黃油 Cold Butter 85 g | 42.5g | 170g |
| 軟化黃油 Room Temperature Butter 100 g | 50g | 200g |
香草草莓蛋糕，這個確實太好吃了，非常清新！
