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Charlotte cake - Caramel Strawberry 焦糖草莓夏洛特蛋糕
(For one 5" Round / 5 寸圓形)
Caramel Milk Filling焦糖奶餡 ：
Sugar 砂糖 42g
Salt 鹽 1g
Whipping Cream 忌廉 65g
Unsalted Butter 無鹽牛油 28g
Gelatin 吉利丁 1g
Mascarpone Cheese 馬斯卡彭芝士 87g
Ladyfingers 手指蛋糕
Egg white 蛋白 84 g（ about the egg whites from three medium eggs大概三個中型鷄蛋的蛋白 )
Sugar 砂糖 60g
Egg yolks 蛋黃 48g （ about the egg yolks from three medium eggs 大概三個中型鷄蛋的蛋黃）
All Purpose Flour 麵粉 54g
Cocoa Powder 可可粉 6g
Chocolate mousse巧克力慕斯
Milk 牛奶 50g
Gelatin 吉利丁 1g
Dark Chocolate 59g
Whipping Cream 忌廉 100g
Chantilly香草香緹
Whipping Cream 忌廉 105g
Mascarpone Cheese 馬斯卡彭芝士 45g
Sugar 砂糖 12g
Vanilla Extract 純香草精 3g
Baking Notes烘焙筆記：
*Method for soaking gelatin:*
Dissolve gelatin powder in water at five times its weight, stir well, and let it sit for about 10 minutes until it solidifies. It can also be refrigerated. If you frequently make desserts and need gelatin often, you might consider preparing a larger quantity. When needed, take the required amount. (For example, if the recipe needs 1g of gelatin powder, take 6g of the soaked and solidified mixture.)
•吉利丁泡水備用的方法:
將吉利丁粉泡入五倍重量的水，攪拌均勻放置一邊， 浸泡大概10分鐘，直到凝固，亦可放冷藏。
若是經常製作甜點有需要常到的話，亦可以考慮預備多一些份量，每次需要用的時候，取所需的份量。(若果所需galatin粉的份量是 1g，那麼在預備好泡了水又凝固了的份量中取6g)
*Heating the cream:*
Heat the cream to about 60-70°C (a slightly warm temperature).
•要加熱的cream , 溫度大概是60-70°C
(微微燙手的溫度)
*Without a Blender:*
Use a whisk. Add mascarpone cheese to the caramel sauce in two or three portions, stirring until smooth and creamy.
•在沒有均質機的情況下可用打蛋器。 把馬斯卡澎芝士分兩三次加入焦糖溶液中，攪拌至順滑的膏状。
*Melting chocolate:*
You can use a double boiler or a microwave. In the microwave, heat in 30-second intervals, stirring in between, until fully melted.
•溶化巧克力可以用隔水加熱的方法，亦可以用微波爐，大概是每30秒取出攪拌，再重複微波，攪拌至完全溶化。
*Ideal state of mousse:*
The mousse should be evenly smooth and flowy.
• 慕斯最好的狀態是呈現均勻且是流動性
English translated by ChatGPT
10 сен 2024
