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首頁 >> 烘焙配方 >>蛋糕 >> 鏡子淋面蛋糕---巧克力淋面蛋糕

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鏡子淋面蛋糕---巧克力淋面蛋糕

鏡子淋面蛋糕---巧克力淋面蛋糕的做法
8.7 综合评分 1759 人做过这道菜收藏
晓廷爱烘焙的厨房
晓廷爱烘焙这个淋面的方子来自熊谷裕子的《蛋糕彩妆师》一书。

很早就想嘗試淋面蛋糕，找到這個好方子，就馬上操作，真的如鏡子般光亮照人，而且好操作上檔次，即便經過冷藏以後也會光亮照人.

馬上跟上曉廷的腳步，淋面蛋糕撸起來.

此方適合8寸蛋糕，淋面有剩，越多越好淋，剩余放入冰箱密封，下次使用可隔水融化後使用，效果不變。

用料

牛奶	180g
可可粉	40g
細砂糖	80g
吉利丁片	一片

鏡子淋面蛋糕---巧克力淋面蛋糕的做法

八寸戚風蛋糕事先烤好，这块我不说了，關注我的人都知道我喜欢用什么戚风方子。

夹心及简单抹面后放入冰箱备用。
准备一个小锅，倒入180克牛奶、80克細砂糖、40克可可粉，我用的CHOCOA品牌可可粉，味道好，颜色正，我不推荐“好时”颜色很差，放入灶上，旺火烧滚，慢慢搅拌至可可粉完全溶解。
燒滾後改至中小火慢慢燒至粘稠（注意觀察溫度，不要燒糊底）

此時把吉利丁片泡涼水備用
當慢慢攪動有粘稠感的時候即可停火，溫度慢慢會下降，不燙手時可加入已經泡軟的吉利丁片，不需要事先隔水溶解，吉利丁片在有余溫的可可糊中會自動融化。
溫度慢慢下降的同時，氣泡也會慢慢消失，如果有很多氣泡，可將可可糊過濾一遍備用。

可可糊隨著溫度的降低，粘稠度會越來越高，這個粘稠度需要掌握以下，太粘稠的時候流動性會不好，太稀淋面太薄也會露出底胚，一般比蜂蜜稀的時候就可以淋面使用了。
從冰箱裏拿出蛋糕，用抹刀插進胚底，將蛋糕擡至晾網上，底下墊一個大一點的盤子，用于回收淋面醬，前面已經說過了，淋面醬可回收，冰箱儲存不影響效果。

淋面醬的流動性很好，從上部直接淋下，可自動覆蓋蛋糕。小細節或沒有覆蓋到的地方可用小湯匙輕輕處理一下即可。

最好一次淋好，不要補淋，補淋後會有痕迹。

全部淋好後放入冰箱冷藏半小時後，還是用抹刀將蛋糕再擡回蛋糕紙托板上進行下一步裝飾，裝飾以簡潔爲主。更能突出淋面效果。
今天用一些巧克力鏟了一些巧克力碎用于掩飾，抹刀拔出來後的痕迹。
了解更多詳情及團購信息，請關注我的公衆號“億特佳”，我也會放一些私密菜譜與大家在公衆號上分享。

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