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Jingdong book

法国经典杯子蛋糕轻松做

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Books Cooking / Cuisine Baked desserts

Jingdong book

法国经典杯子蛋糕轻松做

Name: 法国经典杯子蛋糕轻松做
Brand: Jingdong book
SKU: 3139002381
Price: 19.90 USD
Availability: OutOfStock

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Berko甜品工坊于1986年由甜点大师Berko先生在巴黎创建。从开始仅*供于米其林餐厅，直至*一家Berko甜品店在巴黎玛黑区(Marais)开业，三十年来，Berko一直致力于以简单的形式让每一个热爱生活的人品尝和领略到米其林艺术级味蕾甜点的*致品质。2013年，Berko首次登陆中国，以期为中国顾客提供品类*全的法式cheesecake及cupcake。

Content Description

berko是法国知名蛋糕品牌，在法国几乎是人人皆知的蛋糕店。在巴黎地区拥有30多家店面。同时berko的蛋糕尤其以cupcake和cheesecake而闻名，时刻以新鲜和健康为顾念。为了保证口感，所有甜品当天制作销售。常年为米其林提供定制甜点。本书以经典的cupcake为主要内容，将此类甜点的制作、裱花等技巧通过浅显易懂的说明和图片表述，是一本专门教你如何轻松在家中制作cupcake的宝典。

Author Description

王思清。60年代生人，幼习法文，致力洋务事业凡20余年。曾在法国工作多年，并有幸在欧盟学习同传技巧。目前供职于***时尚行业组织。近年开始翻译法国时尚类书籍，现已出版《改头换面――重塑你的形象与风格》《懒女孩》系列等多部时尚译著。法国著名甜点师、烘焙师。巴黎知名甜点店berko的主厨，拥有多年甜点烘焙经验。

Catalogue

实用笔记
海绵蛋糕． 4
淋面． 6
夹心． 8
表面装饰． 10
工具与技巧． 12
Berko至尊优品
玛丽-弗朗索丝：覆盆子杯子蛋糕． 14
西比尔：蓝莓杯子蛋糕． 16
马塞尔：焦糖杯子蛋糕． 18
艾尔穆特：红丝绒杯子蛋糕． 20
罗伯托：奥利奥杯子蛋糕． 22
诺阿：能多益（NUTELLA?）杯子蛋糕． 24
德科斯特：嗜血-马斯卡彭杯子蛋糕． 26
Berko必备名品
卡米尔：香草杯子蛋糕． 28
厄斯塔什：开心果杯子蛋糕． 30
丹尼斯：樱桃杯子蛋糕． 32
莱昂：柠檬杯子蛋糕． 34
卡洛斯：月桂焦糖杯子蛋糕． 36
尼科：椰蓉芒果杯子蛋糕． 38
艾尔曼：香蕉杯子蛋糕． 40
诺尔贝尔：青柠杯子蛋糕． 42
Berko巧克力上品
马克桑斯：浓黑杯子蛋糕． 44
加埃唐：白巧克力杯子蛋糕． 46
奥尔内拉：斯菲克拉杯子蛋糕． 48
马可：椰蓉巧克力杯子蛋糕． 50
克洛伊：牛奶慕斯杯子蛋糕． 52
勒内：榛子巧克力杯子蛋糕． 54
保罗：巧克力慕斯杯子蛋糕． 56
尼诺：卡布奇诺杯子蛋糕． 58
Berko非凡佳品
阿莱特：花生杯子蛋糕． 60
奥斯卡：CARAMBAR?杯子蛋糕． 62
雅科：虞美人杯子蛋糕． 64
于盖特：紫罗兰杯子蛋糕． 66
克劳斯：玫瑰杯子蛋糕． 68
加斯东：百香果杯子蛋糕． 70

Introduction

海绵蛋糕

海绵蛋糕相当于杯子蛋糕的杯底，做出来的口感十分松软。可以根据个人口味加入不同香料。

以下便是两款基本配方。

香草海绵蛋糕

数量：24 只杯子蛋糕。

配制时间：15 分钟。烘焙时间：18 分钟。

将烤箱预热到200℃。将100 克面粉和5 克酵母粉搅拌在一起。使用电动打蛋器或者电动搅拌机将100 克白砂糖和100 克软黄油搅拌在一起，直到打成奶油状。掺入90 克鸡蛋和200 毫升牛奶，再次进行搅动。边搅拌边掺入1 咖啡匙香草滴露，然后再掺入面粉与酵母的搅拌物。

把装蛋糕的纸杯放入模具凹孔（或者一块模具上的凹孔）。用裱花袋或者2 只汤匙将面坯盛入杯中。入烤箱，将温度调低至180℃，烘烤18 分钟。晾凉后脱模。

巧克力海绵蛋糕

数量：24 只杯子蛋糕。

配制时间：15 分钟。烘焙时间：18 分钟。

将烤箱预热到200℃。用一只深平底锅以文火边搅动边将100 克压成碎块的巧克力以及2 汤匙液体奶油溶化。将100 克面粉和5 克酵母粉搅拌在一起。使用电动打蛋器或者电动搅拌机将100 克白砂糖和100 克软黄油搅拌在一起，直到打出黏稠质地。先掺入90克鸡蛋，随后再掺入晾凉的溶化巧克力。接着加入面粉与酵母的搅拌物，并充分搅拌。把装蛋糕的纸杯放入模具凹孔（或者一块模具上的凹孔）。用裱花袋或者2 只汤匙将面坯盛入杯中。入烤箱，将温度调低至180℃，烘烤18 分钟。晾凉后脱模。

淋面

只有淋面才能让杯子蛋糕变得亮丽光鲜！淋面种类繁多：可以用奶油芝士、马斯卡彭乳酪，或者黄油。或浓或淡，或稠或稀。

奶油芝士

数量：24 只杯子蛋糕。

配制时间：5 分钟。

使用电动打蛋器或者电动搅拌机将1 公斤奶油芝士（如菲力Philadelphia? 芝士）和500 克糖粉搅拌在一起，直到打出光滑的质地。先掺入30 克溶化黄油，随后再掺入1 咖啡匙香草滴露。搅动约5 分钟。

黑巧克力（或牛奶巧克力）淋面

数量：24 只杯子蛋糕。

配制时间：10 分钟。

将深平底锅坐到文火上，用一只木质搅拌匙将70 克白砂糖和140 毫升液体奶油在锅中搅拌在一起。掺入150 克压成碎块的巧克力，搅拌至完全溶化。

关火。一点一点地加入110 克软黄油，每次加入时都要充分搅拌。当搅拌物变得均匀时，再次将锅坐到火上，直到搅出光滑鲜亮的质地。

马斯卡彭乳酪奶油

数量：24 只杯子蛋糕。配制时间：10 分钟。

烘焙时间：5 分钟。冷却时间：24 小时。

将230 克白巧克力碎块隔水溶化。使用电动打蛋器或者电动搅拌机将600 毫升掼奶油打发。等巧克力溶化后，先将其晾凉，然后加入100 毫升液体奶油。不间断地慢速搅动，边打边将奶油巧克力搅拌物掺入掼奶油中。盖上盖子，放入冰箱冷藏24 小时。

第二天，掺入150 克马斯卡彭乳酪，用电动打蛋器或者电动搅拌机低速搅动，直到打出黏稠奶油状。

黄油奶油

数量：24 只杯子蛋糕。

配制时间：10 分钟。

使用电动打蛋器或者电动搅拌机将250克常温软黄油搅打至黏稠质地。加入100 克糖粉和40 克鲜奶油，然后继续搅动，直到搅打出光滑均匀的质地。

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Brand

Jingdong book

Brand Origin

China

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