Charlotte
By VicentaLakin
It is now on the autumn and winter festival, with an avocado drying up. It's nice and refreshing. It's fragrance. Spongecakes and vanilla-flavored Barbaros are produced with eggs, which are as elegant as the “holy woman's hat”。
Recipe Recommendations
- egg yolk of 2
- protein 50 grams
- low-gluten flour 60 grams
- fine sugar 30 grams
- powdered sugar appropriate amount
- Sugar-boiled pear one
- light cream 120 grams
- bright film 6 grams
- pear wine 15 grams
- syrup 15 ml
- Apricot jam 50 grams
- water 50 grams
- pistachio appropriate amount
- milk 120 grams
- vanilla pod 1/4 root
Steps for Charlotte
1
Raw materials
2
Sugar-cooked pears
3
Sponge cakes are made out of eggs and baked in a 190-degree oven for 10 minutes
4
You can split the bottom and the side into two parts
5
The circle is used as the bottom of a pie
6
MAKE AN A-MATERIAL INTO AN ENGLISH SAUCE, PUT IT IN ICE WATER AND MELT IT
7
We'll have light cream, pear, pear in six for distribution to 8
8
put the model on the side of the cake, flatten the cake over 5 cm
9
Cut the bottom cake into the size of the bottom
10
Scratch the cake
11
Fill in the ready Barbaro and flatten its surface with a rubber razor
12
在方形浅盘上摆放切好的Sugar-cooked pears，斜放推开后，用燃气喷火枪烤至表面成焦色
13
Pear with a scratchboard, full of pear on the Barb
14
Pour apricot and water in the pan, heat it up to the water, put mirror glue on the pear and put it in the fridge for 30 minutes to freeze and condensate
15
Move the cake to the disc, take the model vertically from above, and decorate the bow around the cake