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详细内容

榴蓮千層---可麗餅蛋糕

榴蓮千層---可麗餅蛋糕的做法
8.7 综合评分 15523 人做过这道菜收藏
晓廷爱烘焙的厨房
晓廷爱烘焙千层可丽饼----夹上任何你喜欢的水果，都是一款让你“醉倒”的蛋糕。

       有時候覺著自己有點“機車”，特別期待自己的每個作品都完美，于是就自己摸索，最後可能就是一個小物件，一個小動作，所有的問題迎刃而解。

      那天是浪廢了三個雞蛋，一遍一遍的試，終于找到順手的方子與配比，這裏需要多說一句的是，方子不是什麽秘方，最主要的是操作方法與時間的掌握。烘焙沒捷徑，唯有實踐得真法。

     此方適合八寸，關于蛋糕的高度，與你的鍋子大小，用的奶油多少，加的水果薄厚都有關系，所以僅供參考。（方子的配比請不要隨意篡改）

用料

常溫雞蛋（大蛋）	3只
細砂糖	40g
常溫牛奶	280g
常溫淡奶油	20g
融化黃油	20g
低筋面粉	120g
細鹽1g	檸檬汁2-3滴
不粘鍋（24cm）大湯匙	各一
篩網（很重要）	一把
夾心奶油部分
淡奶油	500g
細砂糖	50g
榴蓮或各種水果	依自己喜好

榴蓮千層---可麗餅蛋糕的做法

雞蛋打入盆中，記得哦，我所要求的材料都要常溫。圖片演示過程，我是做了兩個8寸。

加入細鹽、砂糖攪拌至糖融化，不需要打發。

當然你也可以用有機雞蛋或柴雞蛋，蛋黃顔色黃，餅的顔色更好看。
加入常溫牛奶、常溫淡奶油
加入融化的黃油
加入過篩過的低粉
所有材料攪拌均勻。
重要步驟：請將所有材料過濾至少四至五遍，目的讓面糊更細膩、無氣泡。
備用
過濾好的面糊，明顯細膩很多。
准備不粘平底鍋，用小火煎烙。我用的是24cm的鍋子，可烙餅皮14張。
重要步驟：此圖能看到我放了一塊濕抹布在旁邊，想要攤出圓潤的餅皮，這塊濕抹布的作用可大呢，當餅皮一個一個鼓泡泡的時候就是熟了，不用翻面，馬上將鍋子放在濕抹布上，以達到給平底鍋降溫的目的，這樣第二張餅皮才能順利攤開。用手輕輕掀開一邊，一揭即可脫離。
面糊會沈澱，用時攪一攪，舀一湯匙面糊倒入鍋中，鍋內不需要塗油，拿起平底鍋均勻轉圓，如果還沒有轉開，面糊已經幹了，或薄厚不一，都代表鍋內溫度太高。在濕抹布上再多放一小會。
每一張餅皮都需要用烘焙紙隔離，以防止粘連，我試過保鮮膜效果不好，還容易把餅皮弄皺。
打500g淡奶油，可以稍微硬一點，還有偶是這樣保持奶油平均，不會中間隆起，就是用裱花袋裝奶油先擠一個外圍，鋪上榴蓮後。再抹平。從外往內抹，我不打碎榴蓮的，吃的就是肉，要的就是這口感，豪氣吧。
14層全部用奶油夾榴蓮摞放平即可。
成品
不喜歡裝飾，感覺這樣最漂亮！
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