法式牛轧糖的做法
发布时间:2019-03-10 15:10:20
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将砂糖、玉米糖浆、蜂蜜、盐和水放入锅中,用中火边加热边搅拌,拌至砂糖溶解后停止搅拌
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将步骤1的糖浆继续煮至120℃
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将蛋白放在干净且无油的钢盆内,当步骤2快到120℃时,开始用电动搅拌器搅打蛋白
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当步骤2达到120℃时离火,倒入1/4的糖浆至步骤3,继续用电动搅拌器搅打蛋白霜至硬挺的状态
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剩余的糖浆则放回炉火上,继续加热至150℃
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当步骤5达到150℃时离火,ㄧ边慢慢地倒入糖浆至步骤4,一边用电动搅拌器搅打蛋白霜至黏稠且呈缓缓垂落的缎带状
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加入软化的无盐奶油和香草精拌匀
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加入烤过的果仁(原味杏仁果和开心果)和果干(蔓越莓乾和橙皮),用木匙(或耐热的橡皮刮刀)拌匀
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倒入铺有烘焙纸的烤盘或模具内,再抹平表面,然后放室温至完全凝固(建议放过夜)
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用刀子切成长条状,再包上烘焙纸(或防油纸)即可