信息内容
水 water 240ml
糖 sugar 540gr
葡萄糖浆 glucose syrup 200gr
鲜奶油 cream 30% 400ml
可可粉 cocoa powder 80gr
转化糖 invert sugar syrup 60gr
吉利丁 gelatine 12leaf
Heat water ,sugar and glucose to 120°c。warm cream ,cocoa and invert sugar and add to the mixture,
SImmer for 5 minutes. add the softened gelatine to this warm mixture .MIX together and leave to cool.
Warm to 31°c and cover the frozen cake
水、糖、葡萄糖浆加热至120度,鲜奶油加微热后加入,再加入可可粉和转化糖进行混合煮5分钟
再加入软化的吉利丁混合后放凉待用
用的时候加热至31度,就可以淋在冷冻的蛋糕上。