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混合浆果车轮泡芙
Difficulty Level
脆裂的泡芙酥皮裹着松软戚风，混合浆果的酸甜夹心在齿间悄然柔化，莓果的鲜爽与奶油的柔润在齿间层层舒展，回味无穷
Products Storage Conditions 0°C- 4°C
Products Display Conditions 0°C- 4°C
可制作6份,190克份,直径20厘米
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Recipe Products
Recipe Details
Recipe Steps
01
将水，盐，黄油，砂糖煮开
02
过筛蛋糕粉和竹炭粉加入步骤一中炒至微干出锅后放入搅拌机降温至47℃
03
将鸡蛋均质过筛后慢速加入步骤二中拌匀出缸挤至6寸圈模大小盖上泡芙酥皮烤制
04
烘烤温度面火180℃底火180℃开炉门烤制1个小时
01
所有原料混合拌匀开酥机开至1.5毫米厚度
戚风蛋糕胚
200g/份
Ingredients
Making Process
01
将色拉油,牛奶乳化后加入过筛后的低粉拌匀,再加入蛋黄液拌匀
02
蛋白打至9分发拌入面糊即可
03
烘烤温度:面火185℃,底火160℃ ,烘烤时间16分钟
01
将砂糖，水果果胶预混
02
将冷冻杂果，覆盆子果泥加热至40℃加入砂糖预混粉煮开均质过滤后冷藏隔夜使用
装饰奶油
500g/份
Ingredients
新悦纯牧超高温灭菌搅打稀奶油（脂肪含量35.7%）
600g
白砂糖
64g
杂果夹心
200g
Making Process
01
所有原料混合打发使用
Assembly Steps
Ingredients
泡芙面糊
280g
泡芙酥皮
20g
戚风蛋糕胚
200g
杂果夹心
100g
装饰奶油
500g
Making Process
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