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圣诞水晶球糖霜餅幹

圣诞水晶球糖霜餅幹的做法
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Nancycakes的厨房
Nancycakes 圣诞水晶球餅幹，可以摇一摇，哗啦哗啦响的餅幹哦~大家可以按照步骤试一试，有什么失败的，不解的可以加我们的微信nancycakes04 咨询哦~同时也欢迎關注我们的微博：nancycakes

用料

黃油	225克
低粉	425克
雞蛋	110克
糖粉	175克
珊瑚糖	120克
水	20克
食用色素	適量
彩色糖豆	適量
脫模油	適量

圣诞水晶球糖霜餅幹的做法

首先我們要大概勾個水晶球的樣子，看一下大效果。就用普通的A4紙就可以。如果你不會畫畫，你就複印我這張皂片吧~
你要是接單，大批量生産，按這個方法做的話，估計得邊做邊罵我了。建議你用銅帶自己彎出形狀，做個切模，這樣咔咔的扣比較快。如果不想買銅帶，罐頭皮也行，或者直接把太古糖霜的鐵通剪了也行。
餅幹我用的是我上课的老方子
黃油225克，全蛋蛋液50克，太古糖分170克，低筋面粉400克这个配方做出来的餅幹相当的平整，边边都是直角。特别适合做糖霜餅幹
刻下来后用牙签扎上几个排气孔，这样餅幹考出来就不会有鼓包了。
中间透明的部分，像玻璃一样的，我用的是珊瑚糖，具体的做法，可以参见我写过的制作星空棒棒糖的做法。里面有详细的配比与做法。保证你做了没气泡。
珊瑚糖冷却后，是很晶莹剔透的，如果你喷的脫模油有点多，可以用火枪喷一下，就会很透亮了。
糖霜配比是230克糖粉+33克純淨水+7.5克蛋白粉，三個混合在一起，廚師機中速打10分鍾就可以了。拿出來之後比較稠，適合做勾邊。
中間填色的流動糖霜，我設置的是15秒流動糖霜，這樣幹的比較快，但是也要求動作快一點，填完色之後要馬上攪拌排泡。如果你是小白或菜鳥，動作比較慢，你可以設置成10秒或者12秒的流動糖霜。這裏解釋一下所謂的幾秒糖霜是怎麽一回事。其實就是將流動糖霜舀起一勺，從滴落到糖霜表面直至平攤融合到糖霜裏的時長，越稀越快，越稠就越慢，當然太稠的話，就成一坨坨的了。
用挑好的巧克力棕色均勻的塗在水晶球的底座上，塗好後，用排泡針迅速攪幾下，排泡兒。
裱花袋只需要建一個小小的口子就行了，不用套裱花嘴了。
用排泡針左右來回滑動，做出毛毛的效果。
用白色糖霜點出下雪的效果。
wilton13號花嘴拉出松樹的效果。顔色我用的森林綠+葉子綠調色。
還是用1s拉線，用檸檬黃調色。
綠色葉子部分，我用的花嘴是349號。紅色的蝴蝶結和小星星是翻糖做的。
用使用金粉+白酒給小星星和燈泡上色
用翻糖模具翻出歐式紋樣，在翻糖背面刷一點水，粘到上面。用食用金色色素上色。
當當當當~水晶球就完成鳥~是不是猛地一看感覺很流弊的樣紙，分解出來其實還是很好學的，就是麻煩點兒~
中間的彩色糖豆我用的wilton的。雖然不便宜，但是確實能使好久，好像也沒什麽保質期~

小貼士

做好后一定要放到密封袋里保存，因为珊瑚糖会吸潮，糖的表面就会反沙，就不会经晶莹剔透了。夏天湿热天气的时候要特别的注意，不密封就会变得很黏很黏。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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