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首頁 >> 烘焙配方 >>糖霜餅幹 >> 糖霜餅幹生日蛋糕

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详细内容

糖霜餅幹生日蛋糕

糖霜餅幹生日蛋糕的做法
11 人做过这道菜收藏
堂妈小厨的厨房
堂媽小廚

用料

糖霜餅幹——餅幹配方材料：黄油115g、糖粉80g、鸡蛋全蛋液38g、低筋面粉225g，香草精两滴这个分量可以做出20多块餅幹，餅幹厚度是6毫米。
糖霜餅幹————绘制糖霜材料：CH糖粉150g、惠尔通蛋白粉15g、温开水25g、香草精2g

糖霜餅幹生日蛋糕的做法

准備材料
黃油室溫軟化，加入糖粉
戴一次性手套把黃油和糖粉充分融合，加入香草精，用打蛋器把黃油打發
分兩次加入蛋液，繼續打蛋器打到充分融合蓬松狀態。
一次性筛入面粉，用刮刀拌匀，直到没有干粉。不要用打蛋器以防打发过度后餅幹烤制的时候膨胀。
面團用保鮮袋裝好放進冰箱冷藏兩個小時，讓面團充分松弛。
擀成一個厚度是6毫米的面皮
用餅幹模具刻出形状。这时面团很软，移走很容易变形，技术高的可以用刮片铲一下，然后取下面片放入烤盘。，整理面片，烤盘一定要平整，以防餅幹变形。
面片还可以底下垫保鲜膜擀好，放在小菜板上，移进冰箱冷藏，十五分钟后，趁面片还没有回温用餅幹模具刻出形状，很容易就可以取下来了。
烤箱上下層預熱150度烤制16分鍾，期間如發現氣泡把烤盤拖出來用牙簽紮一下手指按平，烤盤就看不出來了。
餅幹凉透后，会变硬变酥，真的挺好吃的
准備糖霜的材料
蛋白粉加溫開水
攪拌至無顆粒光滑的狀態
篩入糖粉
加入香草精
攪拌至完全融合流淌的狀態，如果不是這個狀態可以適量加一點水
用打蛋器打發糖霜
用打蛋器中速打至硬性尖角的狀態，這就是基礎糖霜
糖霜做好後放進一個器皿裏密封
做糖霜餅幹有三种糖霜的状态，稍软一些就加水搅匀，花纹立即消失，适合做餅幹填充表面。中度的状态可以做餅幹的外轮廓，硬度的糖霜可以做拉线或者点绘。（很简单的，试过一次就知道）
調色一定要少量試探的加，慢慢攪勻到自己滿意的色度，一定別心急。
调好的糖霜装入裱花袋就可以开始制作糖霜餅幹了。
提前把所用的顔色調好裝入裱花袋
先勾畫小鴨子的輪廓然後填充糖霜
專用挑針把糖霜混勻
還不錯吧？挺簡單的
西瓜西瓜笑哈哈
堂妈推荐烘干机，真心的好用，糖霜餅幹绘制需要不同阶段好几层的绘制，靠室温风干真的太痛苦。
做好糖霜餅幹，工程完成一半
准备个戚風蛋糕胚
淡奶油加糖粉抹面
摆上糖霜餅幹和水果
撒一點糖粉
完成喽！
裝入盒子更漂亮啦！
小猴子生日快樂！
寶貝兒子，媽媽愛你！??
親手給寶寶做的背景牆！好可愛吧？

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