《法式玫瑰檸檬塔》玫瑰檸檬餡配方不藏私教學，零失敗教作＆美味配方，從皮到餡無限組合｜Rose Lemon Tart
71.8 هزار بار بازدید -
3 سال پیش
-
法式玫瑰檸檬塔，吃了會微笑的甜點，最適合現在的天氣加一杯氣泡茶，為了母親節，玫瑰裝飾最適合不過了~跟我一起來動手做吧~HI~這裡是Little Queen小廚房，我們將每周更新美食、烘培、法式料理、甜點作法，如果你也喜歡做美食吃美食,歡迎按讚、訂閱加分享多多鼓勵我們喔~❤❤有關更多詳細的食譜，請點擊下面的下方❤For more detailed recipes,
法式玫瑰檸檬塔，吃了會微笑的甜點，最適合現在的天氣加一杯氣泡茶，為了母親節，玫瑰裝飾最適合不過了~跟我一起來動手做吧~
HI~這裡是Little Queen小廚房，我們將每周更新美食、烘培、法式料理、甜點作法，如果你也喜歡做美食吃美食,歡迎按讚、訂閱加分享多多鼓勵我們喔~❤
❤有關更多詳細的食譜，請點擊下面的下方❤
For more detailed recipes, please click on the down below
莎布蕾塔皮食譜:
1.麵粉 180g
2.杏仁粉 20g
3.糖粉 55g
4.鹽 少許
5.冷藏奶油 100g
6..雞蛋 35g
莎布蕾塔皮作法:
1.將麵粉、杏仁粉、糖粉過篩
2.將冷藏奶油加入切拌成沙礫狀
3.加入雞蛋，用手折壓成團
4.包保鮮膜放入冷藏至少半天，讓麵糰鬆弛
5.將塔皮桿成03cm薄片，放入塔模中，再放入冷藏半小時
6.烤箱預熱180度，烤18分鐘
檸檬奶油餡食譜:
1.常溫奶油 120g
2.檸檬皮-少許
3.雞蛋 176g
4.砂糖 104g
5.檸檬汁 104g
6.玉米粉 10g
檸檬奶油餡做法:
1.將檸檬皮與糖搓揉，讓糖的逆滲透將檸檬香氣吸收
2.將玉米粉加入糖內攪拌均勻
3.加入雞蛋馬上拌勻
4.檸檬汁縮煮到1/2，稍微降溫後再倒入雞蛋液裡
5.小火慢煮到檸檬奶油餡濃稠
6.過篩一次後先擠入塔皮內一半，再放冰箱冷藏約半小時，就可以拿出來擠花了
義式蛋白霜食譜:
1.蛋白35g
2.砂糖16g
3.砂糖35g(糖漿用)
4.水15g
義式蛋白霜作法:
1.將糖漿用的砂糖加水煮至117-121度
2.蛋白加砂糖打至濕性發泡
3.將糖漿由碗邊緩慢倒入並持續攪拌蛋白霜到降溫36度左右
4.裝袋備用
Sabre Tapi Recipe:
1. Flour 180g
2. Almond flour 20g
3. Icing sugar 55g
4. A pinch of salt
5.Chilled butter 100g
6. Eggs 35g
Shabrita Pi method:
1. Sift the flour, almond powder, and powdered sugar
2. Add the chilled cream, cut and mix into grits
3. Add the eggs and fold them with your hands to form a ball
4. Put the plastic wrap in the refrigerator for at least half a day to relax the dough
5. Cut the tapi rod into a 03cm thin slice, put it in the tower mold, and put it in the refrigerator for half an hour
6. Preheat the oven to 180 degrees and bake for 18 minutes
Lemon Cream Stuffing Recipe:
1. Room temperature cream 120g
2. Lemon zest - a little
3. Egg 176g
4. Granulated sugar 104g
5. Lemon Juice 104g
6. Corn flour 10g
Lemon cream filling recipe:
1. Knead the lemon zest with sugar to allow the reverse osmosis of the sugar to absorb the lemon aroma
2. Add corn flour to the sugar and mix well
3. Add eggs and mix well immediately
4. Shrink the lemon juice to 1/2, cool down a little, then pour it into the egg liquid
5. Simmer on low heat until the lemon cream filling is thick
6. After sieving once, squeeze half of it into the tapioca, then put it in the refrigerator for about half an hour, then you can take it out and squeeze it.
Italian meringue recipe:
1. 35g of protein
2. 16g sugar
3.35g granulated sugar (for syrup)
4. 15g of water
Italian meringue method:
1. Boil the granulated sugar for the syrup to 117-121 degrees
2. Beat egg whites with sugar until wet foaming
3. Pour the syrup slowly from the side of the bowl and continue to stir the meringue until the temperature drops to about 36 degrees
4. Bagging spare
---------------------------------------------
謝謝您的收看
Thank you for watching~
----------------------------------------------
❥我的視頻僅上傳到YouTube和Face Book。
禁止未經授權盜竊該視頻或進行第二次編輯和重新上傳。
My video is only uploaded to YouTube and Facebook.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
❥我是台灣人
我只運行Little Queen Cooking頻道，而沒有運行第二頻道
I am Taiwanese
I only run Little Queen Cooking, not Channel 2.
音樂來源:https：//www.bensound.com
HI~這裡是Little Queen小廚房，我們將每周更新美食、烘培、法式料理、甜點作法，如果你也喜歡做美食吃美食,歡迎按讚、訂閱加分享多多鼓勵我們喔~❤
❤有關更多詳細的食譜，請點擊下面的下方❤
For more detailed recipes, please click on the down below
莎布蕾塔皮食譜:
1.麵粉 180g
2.杏仁粉 20g
3.糖粉 55g
4.鹽 少許
5.冷藏奶油 100g
6..雞蛋 35g
莎布蕾塔皮作法:
1.將麵粉、杏仁粉、糖粉過篩
2.將冷藏奶油加入切拌成沙礫狀
3.加入雞蛋，用手折壓成團
4.包保鮮膜放入冷藏至少半天，讓麵糰鬆弛
5.將塔皮桿成03cm薄片，放入塔模中，再放入冷藏半小時
6.烤箱預熱180度，烤18分鐘
檸檬奶油餡食譜:
1.常溫奶油 120g
2.檸檬皮-少許
3.雞蛋 176g
4.砂糖 104g
5.檸檬汁 104g
6.玉米粉 10g
檸檬奶油餡做法:
1.將檸檬皮與糖搓揉，讓糖的逆滲透將檸檬香氣吸收
2.將玉米粉加入糖內攪拌均勻
3.加入雞蛋馬上拌勻
4.檸檬汁縮煮到1/2，稍微降溫後再倒入雞蛋液裡
5.小火慢煮到檸檬奶油餡濃稠
6.過篩一次後先擠入塔皮內一半，再放冰箱冷藏約半小時，就可以拿出來擠花了
義式蛋白霜食譜:
1.蛋白35g
2.砂糖16g
3.砂糖35g(糖漿用)
4.水15g
義式蛋白霜作法:
1.將糖漿用的砂糖加水煮至117-121度
2.蛋白加砂糖打至濕性發泡
3.將糖漿由碗邊緩慢倒入並持續攪拌蛋白霜到降溫36度左右
4.裝袋備用
Sabre Tapi Recipe:
1. Flour 180g
2. Almond flour 20g
3. Icing sugar 55g
4. A pinch of salt
5.Chilled butter 100g
6. Eggs 35g
Shabrita Pi method:
1. Sift the flour, almond powder, and powdered sugar
2. Add the chilled cream, cut and mix into grits
3. Add the eggs and fold them with your hands to form a ball
4. Put the plastic wrap in the refrigerator for at least half a day to relax the dough
5. Cut the tapi rod into a 03cm thin slice, put it in the tower mold, and put it in the refrigerator for half an hour
6. Preheat the oven to 180 degrees and bake for 18 minutes
Lemon Cream Stuffing Recipe:
1. Room temperature cream 120g
2. Lemon zest - a little
3. Egg 176g
4. Granulated sugar 104g
5. Lemon Juice 104g
6. Corn flour 10g
Lemon cream filling recipe:
1. Knead the lemon zest with sugar to allow the reverse osmosis of the sugar to absorb the lemon aroma
2. Add corn flour to the sugar and mix well
3. Add eggs and mix well immediately
4. Shrink the lemon juice to 1/2, cool down a little, then pour it into the egg liquid
5. Simmer on low heat until the lemon cream filling is thick
6. After sieving once, squeeze half of it into the tapioca, then put it in the refrigerator for about half an hour, then you can take it out and squeeze it.
Italian meringue recipe:
1. 35g of protein
2. 16g sugar
3.35g granulated sugar (for syrup)
4. 15g of water
Italian meringue method:
1. Boil the granulated sugar for the syrup to 117-121 degrees
2. Beat egg whites with sugar until wet foaming
3. Pour the syrup slowly from the side of the bowl and continue to stir the meringue until the temperature drops to about 36 degrees
4. Bagging spare
---------------------------------------------
謝謝您的收看
Thank you for watching~
----------------------------------------------
❥我的視頻僅上傳到YouTube和Face Book。
禁止未經授權盜竊該視頻或進行第二次編輯和重新上傳。
My video is only uploaded to YouTube and Facebook.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
❥我是台灣人
我只運行Little Queen Cooking頻道，而沒有運行第二頻道
I am Taiwanese
I only run Little Queen Cooking, not Channel 2.
音樂來源:https：//www.bensound.com
3 سال پیش
در تاریخ 1400/02/12 منتشر شده
است.
71,889
بـار بازدید شده