她終于來(lái)了！無(wú)數(shù)人魂?duì)繅?mèng)繞的顏值天花板——BLUEBERRY（已打包·可下載）

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BLUEBERRY

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cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="636" data-ratio="1.246844319775596" data-s="300,640" src="http://buymedsaustralia.com/file/upload/202211/07/115626541.png" data-type="png" data-w="713" >這是加拿大淋面女神Ksenia Penkina（下圖）最為得意的招牌創(chuàng)作之一，超炫的淋面效果絕對(duì)是店內(nèi)的吸睛神器！之前已經(jīng)分享了N個(gè)Ksenia Penkina的淋面配方了，今天終極整合用途到了！9ggw?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無(wú)任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無(wú)碼下載服務(wù)，只能按她的規(guī)矩來(lái)，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。藍(lán)莓&極光BLUEBERRY ENTREMETBy Ksenia Penkina配方量：2個(gè)蛋糕藍(lán)莓海綿蛋糕【517克】120 克……細(xì)砂糖100 克……面粉 7 克……泡打粉 15 克……全脂奶粉（乳脂含量3.25%） 40 克……玉米油170 克……全蛋 65 克……牛奶（乳脂含量3.25%）適量克……藍(lán)莓制作：1、將烤箱預(yù)熱至180℃，另外準(zhǔn)備一張30x40CM并鋪墊烘焙紙的烤盤。2、將牛奶和藍(lán)莓之外的其他全勤不材料混合，中高速打發(fā)約8分鐘。3、加入牛奶繼續(xù)中速打發(fā)2分鐘。4、將面糊倒在烤盤上抹平（厚度約1CM）。5、將藍(lán)莓灑在表面上，放入預(yù)熱的烤箱中，烘烤約12-15分鐘，出爐后靜置冷卻。6、用此模具附帶的甜甜圈形切割模具將蛋糕切割成圓環(huán)形，冷凍待用。藍(lán)莓果醬凍夾層（3個(gè)夾層量）【600克】132 克……藍(lán)莓162 克……藍(lán)莓果茸126 克……覆盆子果茸 90 克……葡萄糖漿 78 克……細(xì)砂糖 9 克……NH果膠粉 3 克……檸檬酸制作：1、將藍(lán)莓切成小塊。2、將兩種果茸與切碎的藍(lán)莓以及葡萄糖漿一起放入一個(gè)厚底平底鍋中，加熱至40℃。3、將細(xì)砂糖與NH果膠粉拌勻，緩慢撒入到鍋中并攪拌均勻。4、煮沸，并持續(xù)20秒，然后離火加入檸檬酸（檸檬酸需與等量的水融化后使用）。5、倒入3個(gè)夾層模具內(nèi)（未滿模，稍后還要繼續(xù)放入一層甘納許），冷凍。藍(lán)莓甘納許夾層（3個(gè)夾層量）【600克】234 克……34%白巧克力120 克……藍(lán)莓果茸 60 克……覆盆子果茸 12 克……葡萄糖漿 15 克……吉利丁凍159 克……33%冷藏稀奶油制作：1、將巧克力幣放入量杯中（或其他高的直筒容器中）。2、將兩種果茸與葡萄糖漿混合加熱至85℃，加入吉利丁凍拌融。3、然后倒在“步驟1”量杯中的巧克力上攪拌乳化均勻。4、加入冷藏液態(tài)稀奶油，用均質(zhì)機(jī)/攪拌棒充分?jǐn)嚢枞榛良?xì)膩?lái)樆?、倒在模具中冷凍的“藍(lán)莓果醬凍夾層”表面，繼續(xù)冷凍。藍(lán)莓慕斯（3個(gè)蛋糕量）【2432克】1000 克……33%稀奶油1000 克……藍(lán)莓果茸 240 克……糖粉 192 克……吉利丁凍（250bloom，1:6）制作：1、將稀奶油打發(fā)至5成發(fā)，冷藏待用。2、將藍(lán)莓果茸、糖粉和吉利丁粉拌勻后放入厚底平底鍋中加熱至45℃。3、離火，降溫至28-29℃，加入“步驟1”冷凍的打發(fā)稀奶油拌勻。4、立刻使用。彩色鏡面淋面【1350克】150 克……水300 克……細(xì)砂糖300 克……葡萄糖漿（DE 43）100 克……吉利丁凍（250 Bloom，1:6）200 克……甜煉乳300 克……純脂白巧克力適量克……水溶性色素制作：1、將水、細(xì)砂糖和葡萄糖漿放入一個(gè)較大的厚底平底鍋中。2、同時(shí)，將吉利丁凍、甜煉乳和純脂白巧克力幣放入一個(gè)塑料量杯中。3、將“步驟1”開(kāi)始加熱煮沸至103℃。4、離火，沖入“步驟2”的量杯中。5、用均質(zhì)機(jī)/攪拌棒充分?jǐn)嚢枞榛殖扇荩ɑ蛑苯臃謩e每個(gè)顏色做一份整體配方），分別加入色素（白、粉、紫）繼續(xù)攪拌至光滑細(xì)膩。6、保鮮膜貼面密封，冷藏24小時(shí)。7、二四小時(shí)后，將其放入微波爐內(nèi)加熱至微稠狀態(tài)。8、用均質(zhì)機(jī)/攪拌棒充分?jǐn)嚢枞榛凉饣?xì)膩并適合淋面的狀態(tài)。9、最佳使用溫度為29-39℃之間。組裝與裝飾※可以選用φ18CM的硅膠模具或慕斯圈，或者選用其他形狀模具；組裝以如下倒置順序完成。1、將“藍(lán)莓慕斯”擠入模具底部一層。2、放入同樣形狀的冷凍脫模的“藍(lán)莓果醬凍/甘納許夾層”。3、然后繼續(xù)擠入慕斯。4、撒適量白巧克力脆脆珍珠豆。5、蓋上一片切割好形狀的“藍(lán)莓海綿蛋糕”，冷凍。淋面方法與技巧1、提前準(zhǔn)備三種顏色的鏡面淋面，此處chef采用的是：白色、粉色和紫色。2、將兩種淋面倒入同一個(gè)空量杯中，再將第三種顏色倒入，注意切勿攪拌混合。3、將冷凍的慕斯蛋糕脫模，放在一個(gè)直徑比蛋糕小的圓柱上，用“步驟2”的淋面快速Z字形淋在蛋糕上，速度一定要快，因?yàn)橐坏┝苊娼佑|到冷凍的慕斯表面就會(huì)開(kāi)始變硬，淋面紋路的直線程度和光滑程度取決于淋面的速度和準(zhǔn)確性。4、一邊淋一邊轉(zhuǎn)動(dòng)，條紋的間距和直線程度取決于淋的寬度。5、這種淋面方式和蛋糕的形狀會(huì)導(dǎo)致淋面后有少部分位置出現(xiàn)未淋到的空白，如果返回去淋第二遍則會(huì)破壞整體的花紋，所以務(wù)必在第一遍時(shí)過(guò)量淋，確保蛋糕全部被完美覆蓋。6、待淋面停止滴落后，用抹刀小心地清理蛋糕底部。7、這個(gè)中空的甜甜圈形狀慕斯不同于常規(guī)圓形蛋糕，移動(dòng)式最好用兩把刀同時(shí)操作。8、最后將蛋糕放入冷藏自然解凍5-7個(gè)小時(shí)。喜歡原汁原味繼續(xù)CHEF的英文版9ggw?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無(wú)任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無(wú)碼下載服務(wù)，只能按她的規(guī)矩來(lái)，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。BLUEBERRY ENTREMETBy Ksenia Penkinafor：2 donut cakesSPonGE WITH BLUEBERRY(YIELD: 1 TRAY,30x40CM)120 g sugar100 g flour 7 g baking powder 15 g whole milk powder, 3.25% 40 g corn oil170 g eggs 65 g milk, 3.25% qs g blueberriesProcess:1. Preheat the oven to 180°C and line a 30×40cm baking sheet with parchmentpaper.2. Combine all the ingredients, except the milk and blueberries, and whip forapproximately 8 minutes at medium-high speed.3. Add the milk and whip for 2 more minutes at medium-low speed.4. Spread the mixture evenly over the prepared baking sheet to a height of 1cm.5. Top with blueberries and place in the oven.Bake for 12–15 minutes then set aside to cool.6. Cut into shapes according to your donut mould. Freeze.BLUEBERRY COMP?TE(YIELD: 3 DonUT INSERTS)132 g blueberries162 g blueberry purée126 g raspberry purée 90 g glucose syrup 78 g sugar 9 g pectin NH 3 g citric acidProcess:1. Chop the blueberries into small pieces.2. Put the blueberry and raspberry purées, the chopped blueberries, and the glucosesyrup in a pot and heat to 40°C.3. Combine the sugar and pectin NH, and then gradually whisk the mixture into thepot.4. Bring to a boil and boil for 20 seconds, and then remove from the heat and addthe citric acid.5. Cast in 3 donut insert moulds and freeze.BLUEBERRY GANACHE(YIELD: 3 DonUT INSERTS)234 g couverture white chocolate, 34%120 g blueberry purée 60 g raspberry purée 12 g glucose syrup 15 g gelatin mass159 g cold heavy cream, 33%Process:1. Put the chocolate in a tall cup.2. Heat the purées and the glucose syrup to 85°C, then add the gelatin mass.3. Pour the mixture over the chocolate in the tall cup, then emulsify with a handblender.4. Add the cream and emulsify.5. Cast the mixture on top of the blueberry comp?te and freeze.BLUEBERRY MOUSSE(YIELD: 3 DonUT CAKES)1000 g heavy cream, 33%1000 g blueberry purée 240 g icing sugar 192 g gelatin massProcess:1. Semi-whip the cream and place it in the fridge.2. Combine the blueberry purée, icing sugar, and gelatin mass in a pot and heatto 45°C.3. Remove from the heat and cool down to 28–29°C and then fold in the whippedcream.4. Assemble the cakes using all the inserts.COLOR MIRROR GLAZE150 g water300 g sugar300 g glucose syrup, 43DE100 g gelatin mass200 g sweetened condensed milk300 g couverture white chocolate qs g water-soluble food coloursProcess:1. Combine the water, sugar, and glucose syrup in a large pot.2. Combine the gelatin mass, condensed milk, and chocolate in a large cup.3. Bring the ingredients in the pot to a boil at 103°C.4. Remove the pot from the heat and combine with the mixture in the cup.5. Emulsify with a hand blender and add the required food colours.6. Refrigerate for 24 hours to stabilize before using.7. After 24 hours, heat the glaze in a microwave until the consistency is semi-thick.8. Emulsify with a blender until the glaze reaches your desired fluidity.9.The temperature should range between 29 and 39°C.ASSEMBLYYou can assemble this cake in donut silicone moulds. Otherwise, you can use anyother cake mould, pastry ring, or shape of your choice. Assemble the cake upsidedown, as follows:1. Pipe a layer of blueberry mousse.2. Add the blueberry ganache and the comp?te on top of the mousse.3. Add more mousse.4. Sprinkle with the crispearls.5. Place the blueberry sponge and freeze.GLAZING EFFECT: DonUT STRIPES1.Prepare three colours of mirror glaze. For this example, I'm using white, pink, andpurple.2.Using an empty cup, pour one colour on top of the other without mixing them.3.Remove your cake from the freezer and place it on a tall cup. Glaze it as quickly as youcan or it will start to harden as soon as the glaze touches the frozen cake. The fasteryou glaze, the straighter and smoother the coverage will be, helping you to avoidglaze lumps and imperfections.4.Start by pouring a mirror glaze in parallel stripes one after the other, slowly movingaround the cake. The wider your stripes, the straighter and more even they will be.5.It can be challenging with this effect to cover all the sides of the donut shape, and youcan be faced with some empty spots. If you pour it twice, you’ll destroy the beautifulstripe pattern, so you need to pour a lot of glaze in the first round to make sure all thesides are covered.6.Wait until the excess glaze stops dripping, then remove the bottom drops with aspatula or knife.7.The donut shape can be difficult to balance when holding, especially if you are abeginner. Try not to hurry when transferring it to a cake board or plate. This cake isheavy, so avoid using light, flexible spatulas when moving it; a steady, firm spatula willgive you the best results.8.Allow the cake to defrost in the fridge for 5–7 hours.表走開(kāi)，看彩蛋哦~—▼傳送門 · 戳下圖·有配方▼—關(guān)注“世界烘焙配方”sjhbpf進(jìn)入世界頂級(jí)烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時(shí)尚面包大師作品，全球名店產(chǎn)品展示，最詳盡的配方食譜！點(diǎn)擊閱讀原文，傳送至下載鏈接（百度云盤）轉(zhuǎn)載請(qǐng)標(biāo)注：轉(zhuǎn)自微信公眾號(hào)：世界烘焙配方戳一下在看嘛~你又不會(huì)懷孕！ 預(yù)覽時(shí)標(biāo)簽不可點(diǎn)