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每日美食 97：自制榴莲蛋糕
6/26/2021
提起榴莲，这种浑身长满尖刺又被称为“水果之王”的热带水果，气味十分浓郁，爱它的人单闻着味儿就会口水涟涟，而有些人则对它避之不及。但不可否认它的营养价值可是很高！榴莲不只可以即食，几款超有食欲的榴莲美味为您奉上
榴莲千层蛋糕
用料：
鸡蛋 8个
低筋面粉 140g
玉米淀粉 80g
糖粉 70g
纯牛奶 660g
黄油 40g
奶油 400g
榴莲肉 200~300g
细砂糖 20g
步骤
1. 准备材料。
2. 鸡蛋打进大碗里，注意蛋壳不要掉进去。
3. 顺时针搅拌成蛋液，别用很大的力去打……会起很多气泡影响口感~
4. 面粉淀粉糖粉事先已经全部晒到一个碗里。
5. 然后一起筛入到牛奶里。
6. 继续开启手动模式，完全混合成面浆。
7. 接着混合好的面浆筛进蛋液里。
8. 黄油软化。
9. 黄油冷却之后再加入之前混合好的面浆里。
10. 又一次搅拌混合。
11. 再来回过筛俩遍。
12. 舀一勺到锅里。
13. 先稍微大点火让锅热起来，然后在关小火，舀一勺面浆倒进锅里，立马提起锅顺时针转一圈，让面浆均匀摊在锅里，待面浆凝固了就可以了，别煎大久，（配方大概可以煎20张蛋皮）。
14. 糖加入淡奶油里打发，（我是用电动打蛋器打发的）。
15. 加入打成果泥的榴莲肉，翻拌均匀。
16. 一层层的把混合好的奶油摸到蛋皮上。
17. 大功告成，放进冰箱冷藏一俩个小时，让奶油定型~
18. 冷藏好之后就很好切啦。
小窍门：
煎蛋皮不需要再放油了，面浆里已经有黄油，而且平底锅不会粘的哦~ 蛋皮和榴莲肉本身有甜味，所以奶油就不用放很多糖了。
更多糕点美食制作方法，请参考
www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.