请问抹在戚风蛋糕上的那层奶油怎么做呢？

Louisa

如题

我还想要3种颜色，绿色，粉色还有黄色

请教高手们，该怎么打奶油呢？不要很油腻的，要清淡的口味~~

jiayan1412

CREAM 做法有2种  涂蛋糕的话那,是买THICK CREAM+ICING SUGAR 打以下
还有种 放在PUFF上的呢,就买SOUR CREAM +icing sugar  打一下就好了
很简单的,材料超市都有的,价格也很便宜的!

要颜色的话,超市有买色素的

jiayan1412

http://www.freeoz.org/forum/thread-802309-1-1.html

可以看一下这个

Louisa

啊啊~谢谢jiayan姐姐啊~~嘻嘻 明天就去~

jiayan1412

做好了上PP哦

Louisa

不行啊，jiayan姐~~！
求助！
偶买的是smart coles的香草奶油，然后，放到碗里，加了一些icing sugar，之后，用电动搅拌器搅拌。
我看网上人家都说7-8分钟就ok了~~
可为什么我的这个，我调了mix中速，搅拌了至少15分钟，还是很稀，不凝固呢？

那个smart coles的custard，使用说明居然让我加热这个奶油，可是奶油不是要冰凉的才好打发吗？
另外就是，我家搅拌器有2中搅拌头，一种是像打蛋器那样，还一种是两根弯曲的铁棍，我该使用哪个呢？两个都试过了，还是打不发。。。。。崩溃啊~~

救命呀，我的戚风蛋糕都烤好了，就差奶油和裱花了。。。。。

beckyzhou

不是用custard打发的啦~

要用fresh cream/thickened cream打发~ 包装上会有标ideal for whipping或者perfect for whipping的~

amandaff

原帖由 Louisa 于 24-3-2009 15:50 发表

                               
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不行啊，jiayan姐~~！
求助！
偶买的是smart coles的香草奶油，然后，放到碗里，加了一些icing sugar，之后，用电动搅拌器搅拌。
我看网上人家都说7-8分钟就ok了~~
可为什么我的这个，我调了mix中速，搅拌了至少 ...

用打蛋器那个，我上次买的是THICK CREAM，第一次打过了打成了BUTTER 第二次非常成功，和店里卖的奶油一样的，这样要自己掌握打发程度，没有固定时间吧，而且我就是用的第二档速度，不过我没有加任何的糖。

Louisa

原帖由 beckyzhou 于 24-3-2009 16:00 发表

                               
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不是用custard打发的啦~

要用fresh cream/thickened cream打发~ 包装上会有标ideal for whipping或者perfect for whipping的~

那，custard是做什么用的呢？ 请教啊。。。。。买了总不想浪费啊~~

Louisa

原帖由 amandaff 于 24-3-2009 16:01 发表

                               
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用打蛋器那个，我上次买的是THICK CREAM，第一次打过了打成了BUTTER 第二次非常成功，和店里卖的奶油一样的，这样要自己掌握打发程度，没有固定时间吧，而且我就是用的第二档速度，不过我没有加任何的糖。

看来我是基本材料就买错了。。。
郁闷~~
那另外那两个弯曲的铁棍是搅拌什么用的呢？

jiayan1412

你材料买的不对!

beckyzhou

原帖由 Louisa 于 24-3-2009 16:07 发表

                               
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那，custard是做什么用的呢？ 请教啊。。。。。买了总不想浪费啊~~

可以用来浇布丁，可以用来做fruit trifle。。。。。。
你可以google一下

beckyzhou

原帖由 Louisa 于 24-3-2009 16:09 发表

                               
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那另外那两个弯曲的铁棍是搅拌什么用的呢？

拌面团

jiayan1412

"那另外那两个弯曲的铁棍是搅拌什么用的呢？ "

不明白

beckyzhou

                               
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French for "burnt custard", creme brulee doesn't get easier than this. Dig into it with a spoon and enjoy thick, velvety custard.

Preparation Time:5 - 20 minutes
Cooking Time:15 minutes


Ingredients (serves 4)

    * 2 x 500g ctns Pauls Premium Vanilla Custard
    * 215g (1 cup) caster sugar
    * 125ml (1/2 cup) water
    * Strawberries, washed, hulled, quartered, to serve
    * Blueberries, to serve

Method

   1. Divide the custard among four 250ml (1-cup) capacity heatproof dishes or pour into a 1.25L (5-cup) capacity heatproof dish. Use the back of a spoon to smooth the surface. Cover with plastic wrap and place in the fridge to chill.
   2. Meanwhile, place the sugar and water in a small saucepan over low heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, occasionally brushing down sides of pan with a pastry brush dipped in water, for 12 minutes or until light golden. Remove from heat and set aside until the bubbles subside. Carefully pour a thin layer of the sugar mixture over the custard. Set aside for 15 minutes or until the toffee sets. Serve the custards with the berries.

Notes & tips

    * With a twist: For a nutty flavour, sprinkle the custard with flaked almonds, chopped pistachio kernels or chopped dry-roasted hazelnuts before pouring over the toffee.

beckyzhou

                               
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Ingredients (serves 8)

    * 1 cup cooked (1/2 cup uncooked) white long-grain rice
    * 400ml custard
    * 2 bananas
    * 1 tbs lemon juice
    * Cinnamon, to dust

Method

   1. Place the cooked rice and custard in a bowl and stir to combine.
   2. Peel and slice the bananas, toss in lemon juice and add to the rice mixture.
   3. To serve, divide the custard among 8 serving bowls and dust with cinnamon.

beckyzhou

                               
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Preparation Time: 10 minutes


Ingredients (serves 4)

    * 4 savoiardi (sponge finger biscuits), coarsely chopped
    * 1 x 300ml ctn Pauls Premium Vanilla Custard
    * 60ml (1/4 cup) passionfruit pulp.
    * 4 strawberries, washed, hulled, thinly sliced

Method

   1. Divide half the biscuits among four 250ml (1-cup) capacity serving glasses. Divide half the custard among the glasses.Top with passionfruit pulp. Top with the remaining biscuits, custard and strawberries. Serve.

Notes & tips

    * You will need about 3 passionfruit for this recipe.

beckyzhou

                               
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Ingredients (serves 4)

    * 2 tablespoons apple juice
    * 1 teaspoon vanilla extract
    * 2 x 250g punnets strawberries, hulled, sliced
    * 12 sponge finger biscuits, thickly sliced crossways
    * 2/3 cup low-fat custard (we used Pauls trim custard)

Method

   1. Place apple juice, vanilla and half the strawberries in a food processor or blender. Process until smooth.
   2. Place biscuits in a bowl. Working quickly, pour strawberry mixture over biscuits and stir until just coated.
   3. Spoon 2 heaped tablespoons biscuit mixture into base of four 1-cup capacity dishes. Top each with 1 tablespoon custard. Arrange 3 to 4 strawberry slices over custard. Repeat layers twice. Cover and refrigerate for 30 minutes. Serve.

Notes & tips

    * Storing strawberries: Remove strawberries from punnet and place in a single layer on a plate or in an airtight container. Cover and refrigerate for up to 3 days. Wash in a shallow sink of cold water (running water can bruise strawberries) before using.

jiayan1412

Vanilla Custard原来能做那么多好吃的哦

Tulip

马克学习。。

amanda_cyf

这个照片能不能调小点，看不清楚。