妄想的寫實鄉村

持久穩固泡沫鮮奶油的方式有二： 1.）加入吉利丁方式 : 每一杯的鮮奶油中，可加入一茶匙的吉利丁和二大匙熱水。 先把吉利丁和熱水攪拌至溶解，待冷卻後備用，須保持液体狀態。鮮奶油打至柔軟聳立時，慢慢的加入吉利丁一起打發至完成階段。 GELATIN STABILIZER. For every 1 cup of chilled heavy cream to be whipped, dissolve 1 teaspoon unflavored gelatin in 2 tablespoons cold water or cream. Heat the gelatin until melted, then cool it but keep it liquid. Whip the cream until soft peaks form, then slowly add the gelatin while hand-whisking until stiff. 2.) 加入玉米粉方式: 每一杯鮮奶油中，加入二大匙糖粉和一匙玉米粉。 先將糖粉和玉米粉拌勻。取1/4杯鮮奶油加熱後加入玉米糖粉攪拌至溶解，待冷卻至室溫備用。 打發其餘 3/4鮮奶油，慢慢的加入玉米糖粉水一起打發至完成階段。 CORNSTARCH STABILIZER. For every 1 cup of chilled heavy cream to be whipped. add 2 tablespoons confectioners' sugar and 1 teaspoon cornstarch. Combine the sugar and cornstarch in a small saucepan and gradually stir in 1/4 cup of heavy cream. Bring it to a boil, stirring constantly, and simmer for a few seconds until thickened. Remove from the heat and cool to room temperature. Whip remaining cream until it begins to thicken, just when the beater marks begin to show. Hand-whisk in the thickened cream mixture and whisk until stiff peaks form. 　 Cream approximately doubles in volume when it is whipped; 1 cup chilled heavy cream = 2 cups whipped. 一杯鮮奶油=二杯泡沫鮮奶油 To frost the top of an 8- or 9-inch cake, you will need 1 cup whipped cream; to fill 2 layers this size, you will need 1 cup whipped cream; to frost the size of a 2-layer 8- or 9-inch cake, you will need about 1 cups whipped cream. Therefore, you will need a total of 3 cups whipped cream to fill and frost a 2-layer cake. 一個八吋或九吋蛋糕需要使用一杯泡沫鮮奶油做為表面霜飾。如是雙層八吋或九吋蛋糕需使用一杯泡沫鮮奶油做為中間夾層，再加一杯泡沫鮮奶油為表面霜飾，總共需三杯泡沫鮮奶油。 To fill and frost a 3-layer cake, you will need 4 cups whipped cream. 三層夾層蛋糕需四杯泡沫鮮奶油。 For every 1 cup cream to be whipped, allow 2 tablespoons sifted confectioners' sugar and 2 tablespoons flavoring liqueur, or to taste. 資料摘自The Perfect Cake