旅行蛋糕之神Nicolas Bernardé配方來襲——無花果豆蔻旅行蛋糕（已打包·可下載）

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無花果豆蔻旅行蛋糕

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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="255" data-ratio="0.75" data-s="300,640" src="http://buymedsaustralia.com/file/upload/202302/25/143433851.jpeg" data-type="jpeg" data-w="800" />世界磅蛋糕大神——Nicolas Bernardé（下圖）作品，風(fēng)味絕佳：無花果&豆蔻，操作極易：無花果果醬&豆蔻蛋糕！（圖中為Nicolas Bernardé的《INVITATION》）82i9?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(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。無花果豆蔻旅行蛋糕FIG AND CARDAMOMBy Nicolas Bernardé無花果豆蔻果醬【克】575 克……鮮無花果 2 個(gè)……豆蔻 8 克……NH果膠 60 克……細(xì)砂糖 50 克……葡萄糖漿 25 克……轉(zhuǎn)化糖漿（或洋槐蜜）制作：1、將鮮無花果切瓣，與豆蔻一起放入厚底平底鍋中。2、將細(xì)砂糖與NH果膠粉拌勻后倒入“步驟1”的鍋中，整體煮沸，再將加熱過的葡萄糖漿和轉(zhuǎn)化糖漿加入。3、繼續(xù)煮沸幾分鐘后，將此果醬倒入量杯中用保鮮膜貼面覆蓋（注意不要有氣泡），冷藏隔夜。4、使用時(shí)，冷藏取出，取出豆蔻，攪打后使用。豆蔻蛋糕【克】200 克……全蛋200 克……生杏仁膏 65 克……澄清黃油* 2 克……細(xì)鹽 3 個(gè)……豆蔻 40 克……T55面粉（或中筋面粉） 3 克……泡打粉 75 克……蛋白 1 克……塔塔粉（或白醋） 25 克……細(xì)砂糖制作：1、將全蛋與杏仁膏一起放入攪拌缸內(nèi)混合，將攪拌缸放在55℃的水浴上加熱，當(dāng)全蛋與杏仁膏溫度達(dá)到55℃時(shí)，將攪拌缸從水浴上移開。用球槳將之打發(fā)并徹底降溫。將面糊均分為兩份，分別放入兩個(gè)攪拌缸中。2、將黃油、細(xì)鹽和豆蔻混合加熱至50℃，靜置悶浸幾分鐘后，過濾后與“步驟1”一半的面糊混合拌勻。3、將面粉和泡打粉混合過篩后加入到剩余的另一半面糊中拌勻。4、將蛋白與塔塔粉打發(fā)，緩慢加入細(xì)砂糖攪打至尖峰挺立。5、最后將三者混合拌勻，倒入烤盤上的10x30cm的模具框內(nèi)，表面覆蓋一張烘焙紙。6、入烤箱以180℃烘烤10分鐘，降溫至160℃再繼續(xù)烤25分鐘。組裝方法1、蛋糕冷卻后，均勻裁切為3個(gè)長(zhǎng)條形，將攪打后的“無花果豆蔻果醬”用抹刀涂抹在其中兩片蛋糕上。2、將兩片蛋糕疊放在一起，然后把第三片蛋糕放在最上方，輕壓平整。3、最后頂部的蛋糕上也涂抹一層“無花果豆蔻果醬”，冷凍至少30分鐘。4、冷凍取出，均勻裁切為兩個(gè)蛋糕，裝飾以鮮切瓣無花果和巧克力片。喜歡原汁原味繼續(xù)法語版82i9?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(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。FIG AND CARDAMOM CAKISSIME?ByNicolas BernardéFOR THE FIG AND CARDAMOM COMPOTE575 g fresh Solliès figs 2 u cardamom pods 8 g pectin NH 60 g caster sugar 50 g glucose syrup 25 g trimoline (or acacia honey)procedure：1/ Cut the figs into pieces and place in a saucepan with the cardamom pods.2/ Mix the caster sugar and pectin NH together and add to the pan. Bring everything to the boil. Incorporate the (warmed) glucose syrup and trimoline.3/ Boil for a short time. Put the compote into a container and cover tightly with cling film, leaving no air gaps.Set aside in the refrigerator.4/When you come to use it, remove the cardamom pods and mix well.FOR THE CARDAMOM PAIN DE GêNES BISCUIT200 g egg200 g uncooked almond paste 65 g clarified butter 2 g fine salt 3 u cardamom pods 40 g T55 flour 3 g baking powder 75 g egg white 1 g cream of tartar (or white vinegar) 25 g caster sugarprocedure：1/ Mix the eggs and almond paste together in a stand mixer bowl. Heat in a bain-marie to 55°C.once the mixture has reached 55°C, remove the bowl from the bain-marie.Use the whisk to whip up the mixture until it forms a ribbon when the mixture is raised slightly until it is completely cooled.Divide the mixture equally between two mixing bowls.2/ Heat the butter with the fine salt and cardamom pods until it reaches a temperature of about 50°.Leave to infuse for a few minutes.Pass it through a conical strainer and incorporate with half of the whipped mixture.3/Sift the flour and baking powder and add to the other half of the mixture.4/ Whisk the egg whites with the cream of tartar until stiff, adding the caster sugar gradually until peaks form.5/ Fold everything gently together. Turn the preparation into a 10cm × 30cm frame placed on a baking sheet covered with baking parchment.6/ Bake for 10 minutes at 180°C, then 25 minutes at 160°C.TO ASSEMBLE1/ once the biscuit has cooled, cut it into three identical rectangles.Using an angled spatula, spread a layer of fig and cardamom compote over two of the three biscuits.2/ Place these biscuits one on top of the other, then finish with the last biscuit rectangle.3/ Cover with a final layer of compote. Leave to solidify for at least 30 minutes in the freezer.4/ Using a serrated knife, cut into 2 cakes. Decorate the cakes with fig quarters.TO DECORATE(OPTIONAL) 2 u fresh Solliès figs200 g white chocolate 40 g cocoa butter 2 g yellow colour 2 g green colour qs g gold dusting powderprocedure:1/ Temper the white chocolate. Fill a piping bag with white chocolate, but without a nozzle.2/ Turn a baking tray upside-down and place a sheet of acetate on it.In a bowl, mix together the cocoa butter and colours.3/ Use a brush to apply the coloured cocoa butter to the acetate, then a dusting of gold powder.4/ Pipe quantities of the chocolate onto the tray and make sure they are spaced well apart.5/ Tap the tray to form the chocolate into discs. Leave to solidify at 18 °C.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(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)