乳酪甘納許你會做嗎？這里有——胡蘿卜乳酪蛋糕（已打包·可下載）

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胡蘿卜乳酪蛋糕

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又見大B哥（下圖，chef Antonio Bachour）！dhcb?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，暫不提供無碼下載服務(wù)，只能按她的規(guī)矩來，所以下載之前先把這個“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。胡蘿卜乳酪蛋糕CARROT CAKEby Antonio Bachour配方量：15個胡蘿卜蛋糕【1457克】360 克……細(xì)砂糖252 克……中筋面粉 3 克……鹽 5 克……小蘇打粉 2 克……泡打粉 4 克……肉桂粉 2 克……生姜粉 85 克……植物油（葵花籽油） 56 克……鮮榨橙汁240 克……全蛋（4個大號的蛋）448 克……胡蘿卜（切絲）制作：1、烤箱預(yù)熱至162℃。2、將細(xì)砂糖、植物油、橙汁和全蛋液在一個攪拌缸內(nèi)混合攪打。3、在另外的盆中，將面粉、泡打粉、小蘇打粉、鹽、肉桂粉和生姜粉混合過篩。4、將混合過篩的干粉加入到“步驟2”的蛋糊中拌勻。5、放入胡蘿卜并拌勻。6、倒入涂油的模具內(nèi)入烤箱以162℃烘烤18-25分鐘，或用竹簽戳入蛋糕內(nèi)拔出如果竹簽表面干凈無粘稠則意味著烤熟了。7、冷卻后裁切為4CM的圓片，冷凍待用。芒果鳳梨果醬【421克】140 克……鮮鳳梨（切碎?。?30 克……芒果果茸 20 克……青檸檬汁 25 克……細(xì)砂糖 6 克……NH果膠粉制作：1、將細(xì)砂糖與NH果膠粉混合拌勻。2、將芒果果茸與鳳梨丁、青檸檬汁混合加熱至30-40℃，放入細(xì)砂糖/NH果膠粉拌勻，煮沸并持續(xù)1分鐘。3、室溫靜置冷卻。乳酪奶油霜【382.5克】250 克……奶油芝士（室溫） 30 克……轉(zhuǎn)化糖漿2.5 克……吉利丁片（180 bloom）100 克……打發(fā)淡奶油制作：1、將室溫軟化的奶油芝士放入攪拌機(jī)中用扁槳攪打。2、將吉利丁片在冰水中泡軟并擠掉多余水分。3、將吉利丁融化后與轉(zhuǎn)化糖漿混合拌勻，加入1/4量的打發(fā)奶油芝士，充分拌勻后再將剩余的打發(fā)奶油芝士加入拌勻。4、最后將打發(fā)至軟尖峰狀態(tài)的淡奶油加入拌勻。乳酪打發(fā)甘納許【990克】230 克……淡奶油#1 20 克……轉(zhuǎn)化糖漿 20 克……葡萄糖漿 90 克……35%白巧克力（Ivoire 35%） 30 克……可可脂130 克……奶油芝士460 克……淡奶油#2制作：1、將230克淡奶油和轉(zhuǎn)化糖漿、葡萄糖漿一起混合加熱。2、倒在融化的白巧克力和可可脂中，用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛?、加入室溫軟化的奶油芝士，混合攪拌。4、最后，將剩余的460克淡奶油加入，再次攪拌乳化，冷藏至少12小時。組裝&裝飾1、準(zhǔn)備直徑4厘米的圓形慕斯模具。2、模具內(nèi)放入第一片“胡蘿卜蛋糕”，蛋糕底面朝下，擠入第一層“乳酪奶油霜”，擠入第一層“芒果鳳梨果醬”，接著放入第二片“胡蘿卜蛋糕”，同樣蛋糕底面朝下，擠入第二層“乳酪奶油霜”，擠入第二層“芒果鳳梨果醬”，，蓋上第三片“胡蘿卜蛋糕”，蛋糕底面朝下。3、最后將“乳酪奶油霜”擠在頂部，冷凍。4、將“乳酪打發(fā)甘納許”打發(fā)至可以擠花的奶油狀態(tài)，裝入裱花袋內(nèi)（內(nèi)置多孔“草”花嘴），環(huán)繞在冷凍脫模的慕斯蛋糕周圍從底部向上螺旋擠滿“乳酪打發(fā)甘納許”，最好有“唱盤機(jī)轉(zhuǎn)臺”方便操作。5、最后按圖裝飾椰子片、芒果、薄荷葉。喜歡原汁原味繼續(xù)CHEF的英文版dhcb?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，暫不提供無碼下載服務(wù)，只能按她的規(guī)矩來，所以下載之前先把這個“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。CARROT CAKEby Antonio Bachourfor: 15cakesCARROT CAKE360 g sugar252 g all-purpose flour 3 g salt 5 g baking soda 2 g baking powder 4 g cinnamon powder 2 g ginger powder 85 g vegetable oil,e.g. sunflower 56 g orange juice,freshly squeezed240 g eggs (4 u large eggs)448 g carrots,shreddedProcedure:1.Pre-heat a oven to 162℃.2.In a mixing bowl, mix the sugar, vegetable oil, orange juice and eggs.3.In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon and ginger.4.Fold the dry ingredients into the first mixture and mix well.5.Fold in the carrots and mix until well blended.6.Pour the batter into a greased mold and bake for 18-25 minutes or until a toothpick comes out clean.7.Allow to cool down completely and cut the cake into 4-cm-wide disks with the help of a cutter. Reserve in the freezer until needed.MANGO AND PINEAPPLE COMPOTE140 g fresh pineapple, chopped230 g mango purée 20 g lime juice 25 g sugar 6 g pectin NHProcedure:1.Combine the sugar and pectin.2.Heat the mango purée together with the pineapple and lime juice to 30-40℃ and add the sugar and pectin mixture.Bring to a boil for one minute.3.Allow to cool down at room temperature.CREAM CHEESE CRéMEUX250 g cream cheese, at room temperature 30 g invert sugar2.5 g silver gelatin sheets, 180 bloom100 g whipped cream, to soft peaksProcedure:1.Beat the room-temperature cream cheese in the bowl of a mixer fitted with the paddle attachment.2.Hydrate the gelatin in ice water until softened. Squeeze out the excess water and set aside.3.Melt and mix the hydrated gelatin with the invert sugar. Add 1/4 of the cream cheese and , once the mixture is homogenous, add teh remaining cheese.4.Finally fold in the whipped cream.CREAM CHEESE WHIPPED GANACHE230 g heavy cream #1 20 g invert sigar 20 g glucose 90 g ivoire white chocolate, 35% cocoa 30 g cocoa butter130 g cream cheese460 g heavy cream #2Procedure:1.Heat the first measurement of heavy cream along with the invert sugar and glucose.2.Pour over the white chocolate and cocoa butter, previously melted and processs with a hand blender.3.Add the cream cheese and mix together.4.Finally, add the second measurement of heavy cream and mix well.Reserve in the refrigerator for at least 12 hours.ASSEMBLY1.Prepare a 4-CM round mold.2.Place a first layer of cake as a base, bottom side facing down. Pipe a first layer of cream cheese crémeux and complete with mango and pineapple compote. Place a second layer of cake, top side facing down.Plice a second layer of crémeux and complete again with mango and pineapple compote. Place the last layer of cake, top side facing down.3.Finish by piping cream cheese crémeux up to the top.Freeze.4.Whip the cream cheese ganache to firm peaks and transfer to a pastry bag fitted with an Ateco 133 Grass piping tip. Pipe around the carrot cake starting at the bottom with the help of a giratutto (rotating base) .5.Decorate with some coconut shavings and some orange mint leaves.表走開，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)入世界頂級烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時尚面包大師作品，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)載請標(biāo)注：轉(zhuǎn)自微信公眾號：世界烘焙配方戳一下在看嘛~你又不會懷孕！ 預(yù)覽時標(biāo)簽不可點(diǎn)