未登录,请登录后再发表信息
最新评论 (0)
播放视频

如何制作歌剧院蛋糕?

Opera Cake Recipe – Bruno Albouze – THE REAL DEAL

An Opera Cake is a French dessert,
歌剧院蛋糕是一种法式甜点
noted for its delicate, intensely flavored layers.
以清淡可口 层次丰富的口感而闻名
There are many stories about the origins of this cake,
关于这款蛋糕的起源 有很多种说法
known as both Clichy cake and Opera cake,
被称为克利希蛋糕和歌剧院蛋糕
believed to have startded out at the Paris Exposition Culinaire in 1903.
据信曾在1903年的巴黎烹饪博览会上出现
You know when you buy into this beautiful little piece of heaven,
当你咬一口这一小块美丽精致的“天堂”时
it feels like being on the Champs-Elysees in Pairs.
感觉就像置身于巴黎的香榭丽舍大街一样
You would agree it is where we feeds.
你会赞同这是十分值得一尝的
Hey, I am Bruno Albouze.
嗨 我是布鲁诺·安尔布兹
You are watching the real deal cooking channel.
您正在收看一档上品美食烹饪节目
So first, I’m going to make the sponge cake(biscuit joconde).
首先 我要制作海绵蛋糕
By the way, to make your own omelette meal,
顺便一提 如果想自制杏仁粉
just blend a slice almond until you get a fine flour.
只需要先把杏仁片搅碎成细小的粉末状
Then add powder, sugar and flour to combine and set aside.
然后加入面粉 糖 杏仁粉混合后放一边备用
Next, beat egg whites with one-third of the sugar on high speed,
然后 蛋清加入三分之一的白糖高速搅拌
until stiffness is achieved adding remaining sugar gradually.
待其硬性发泡时逐渐加入剩下的糖
Then transfer our meringue to a clean bowl,
然后将蛋白霜转移到一个干净的碗中
and combine the powders with the eggs.
之后将杏仁粉混合物与鸡蛋混合
And beat on high speed for about 5 minutes,
用搅拌机高速搅拌约5分钟
then add the melted butter.
然后加上融化的黄油
Gently fold one-third of the merengue into the almond mixture,
轻轻地将三分之一蛋白霜放入混合的杏仁粉
and pour the whole thing into remaining merengue,
然后把所有东西倒入剩下的蛋白霜
and mix untill just combined.
搅拌直至完全混合
Do not over work, or it will deflate.
不要搅拌太久 否则会缩小
You will need two 13×18-inch baking tray.
你将需要两个13英寸乘18英寸的烤盘
Spread a batter evenly,
将面糊均匀铺开
and bake at 450°F(230°C) for about 7 minutes.
在450°F(230°C)温度下烘烤7分钟左右
Remove from oven and let cool 10 minutes,
从烤箱拿出来并让它冷却十分钟
and cover with parchment, flip and set aside.
用羊皮纸覆盖 翻转然后放在一边
Melt chocolate for the chablon,
融化用于制作夹层的巧克力
devide each cake sheet into two 9×12-inch rectangles.
将蛋糕对半切成9×12英寸的方块
Coat the surface of the bottom’s sponge only,
在底层蛋糕表面
with the melted chocolate.
浇上巧克力
Cover immediately with parchment and flip over,
立即铺上仿羊皮纸并翻面
chocolate side down and refrigerate to set.
巧克力层朝下放置 冷却成型
In between you get your coffee syrup already, and let cool.
在这期间煮好咖啡糖浆并使之冷却
For the coffee buttercream now,
当咖啡奶油淇淋做成时
I could tell you it already smells fantanstic in this kitchen.
厨房里充满了迷人的香气
Bring milk, sugar and coffee beans to a simmer,
将牛奶 糖 咖啡放进炖锅
Turn off the heat and let infuse for an hour.
关火后浸泡一小时
And meanwhile, beat egg yolks and sugar to blend.
与此同时 将蛋黄和白糖混合搅拌
Once infused, bring coffee milk to boil,
将浸泡完的咖啡牛奶煮沸后
remove from heat and whisk milk gradually into the yolk mixture.
边搅拌 边缓慢地将其倒进蛋黄混合物里
Return custard to the stove,
将蛋奶混合物继续加热
and gently heat the mixture to just below the boiling point.
小火煮至接近沸点
Pass through a sieve and discard coffee beens,
用滤网过滤咖啡豆
and beat the creme Anglaise with the instant coffee on high speed,
在蛋奶混合物中加入速溶咖啡 高速搅拌
untill it has cooled to room temperture.
直至其冷却至室温
Add a softened butter and whip untill creamy and fluffy on high speed.
加入软化黄油 高速搅拌至呈现松软膏状
Look at that.
啧 啧 啧
For the chocolate ganache,
为制作奶油巧克力酱
combine the melted chocolate with the warm heavy cream and smooth it out, with the butter.
将热巧克力 加热鲜奶油 黄油搅拌混合
Let it cool and till it has thickened or like the buttercream texture.
冷却 待它变稠或呈现奶油淇淋的纹路
Up next, the opera cake assembly.
接下来就是歌剧院蛋糕的合成啦
Brush the first sponge cake sinuously with coffee syrup,
在第一层蛋糕上反复涂抹咖啡糖浆
make sure it is completely soaked.
确保它完全吸收
Then carefully spread one-third of the buttercream over the surface of the cake.
将1/3奶油淇淋仔细地铺在蛋糕表面
Cover the buttercream with a second sponge,
再盖上第二层蛋糕
and soak it with coffee syrup again.
再次涂抹咖啡糖浆直至浸透
Spread the chocolate ganache evenly,
铺上奶油巧克力酱 抹平
and place the third and the last sponge cake on the top,
盖上第三层(即最后一层)蛋糕
and soake it with coffee syrup.
涂上咖啡糖浆
Gill the cake untill form,
成型之后
and spread evenly the third and the last coffee buttercream layer.
抹上第三也是最后一层咖啡奶油淇淋
To even the cake perfectly,
把长刮刀靠在炉火上加热几秒
heat up a long offset spatula,
以修出完美的蛋糕表面
over flame for a few seconds.
以修出完美的蛋糕表面
Such a beautiful glossy finish.
多么光滑漂亮的作品
Refrigerat the cake over a night.
让蛋糕冷却一晚上
Get the Opera chocolate glaze ready at 95°F(35°C),
加热巧克力酱至华氏95度(摄氏35度)
and spread the chocolate glaze over the cake,
然后缓慢而有序地
from left to right in a slow but regular motion.
把巧克力酱从左往右淋在蛋糕上
Tap the tray to remove any air bubbles,
抖动托盘以去除气泡
and immediately even the surface of the cake,
紧接着用大刮刀修整表面
with a large spatula moving back and forth twice.
刮两个来回
This will remove excess chocolate glaze,
这样就去除了多余的巧克力酱
and it will creat a super fame,
它将变成著名的
and barely firm top notch finish.
薄脆巧克力顶层
Guys, I hope you’ll enjoy this beautiful cake egg dessert.
尽情享受这美味吧
To get this complete recipe with instructions and measurements,
完整菜谱说明及详细用量请登入网站获取
check out my website: www. brunoskitchen.net.
网址:www.brunoskitchen.net
Thank you for watching.
谢谢观看
And please subscribe, like me on facebook,
记得在脸书关注我 给我点赞哦
and follow me onto your Instagram and Pinterest.
也可以在Ins和 Pinterest 上关注我
Ciao, ciao.
再见
Damn!!!
该死!

发表评论

译制信息
视频概述

如何制作歌剧院蛋糕

听录译者

吴小红

翻译译者

做只安静的美小鸭

审核员

审核员 RN

视频来源

https://www.youtube.com/watch?v=Qx9Gj1X3mAc

相关推荐