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Royal Icing 超详解皇室糖霜配方（用于糖霜餅幹）

Royal Icing 超详解皇室糖霜配方（用于糖霜餅幹）的做法
8.6 综合评分 163 人做过这道菜收藏
少女夏鲁鲁的厨房
少女夏鲁鲁夏鲁鲁Royal Icing固定班底是CK products的蛋清粉+红标太古糖粉。大名鼎鼎的Wilton唯独Meringue Powder是个败笔啊！搅拌起来色泽和顺滑度如白丝绸一般，干了之后没有光泽一压就扁，但是CK的蛋清粉有股淡淡清香，不知道是不是因为国外的鸡蛋比较好呢？？（国内的都有腥味呢~）干了之后在阳光下会有微微的光泽，点32个赞！！

紅標的太古糖粉比一般超市裏的454g盒裝要高級一些，粉質也細膩，當你用PME的#0號嘴畫埃菲爾鐵塔的時候，你就懂了……但是你要買紅標必須一桶13.5kg抗回家…………

Tips:
打完一份的糖霜，保存在保鮮盒內，覆蓋保鮮膜（糖霜暴露空氣中會變硬），可存放在冰箱一周。
糖霜使用前必須充分壓拌，壓出空氣，否則空氣泡會堵住裱花嘴！！
一份糖霜可以装饰约20个美国产大餅幹模具。
生雞蛋可能存在細菌的問題，所以還是建議用蛋清粉做糖霜啦~~

菜譜配方均爲夏魯魯原創，轉載請注明
新浪微博：@LULUCHA_Sweets
獨立博客：WWW.LULUCHA-S.COM

餅幹配方→https://www.xiachufang.com/recipe/100194316/
糖霜配方→https://www.xiachufang.com/recipe/100268324/

用料

蛋清粉	15g
溫水	65g
糖粉	454g
檸檬汁	5-10滴
食用甘油	2滴

Royal Icing 超详解皇室糖霜配方（用于糖霜餅幹）的做法

蛋清粉15g+溫水70g, 用刮刀混合均匀
蛋清液倒入454g糖粉中，Kitchenaid低速攪拌10分鍾
可加入檸檬汁5-10滴
也可加入食用甘油2滴，糖霜會更加順滑，幹了之後有光澤
攪拌後皇室糖霜最終狀態，也是stiff堅挺狀態，通常用來裱花，3D镂空拉線(看起來很想硬奶油對不啦？18世紀英國皇室就是用這個裝飾蛋糕的呢~)
一滴一滴加水，可以調節糖霜的濃稠度，自由落下的糖霜産生的紋路直到消失所經過的時間來定義
10" 经过10秒纹路消失，为flood流动状态，用在餅幹平铺打底
15"經過15-20秒紋路消失，爲half-flood半流動狀態，用來平面拉線勾邊等
最後放一個全部用糖霜做的镂空蕾絲觀景台。零基礎學員的作品，給你們膜拜一下~~

小貼士

夏鲁鲁常用的糖霜状态为流动、半流动、坚挺3种，基本上可以完全搞定餅幹上的装饰啦。

糖霜使用前必须去气泡，否则空气泡会堵住裱花嘴！！免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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