Bill Yosses的柠檬磅蛋糕
纽约市糕点厨师Bill Yosses以其精致的甜点而闻名，这款柠檬磅蛋糕搭配覆盆子酱和薄荷冰，当然也不例外。有些步骤很不寻常 – 在面糊中使用整块柠檬，用含糖的釉料使蛋糕饱和，而不是轻轻地刷它 – 但最终的结果是几乎任何一餐的真正独特的结局.
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纽约市糕点厨师Bill Yosses以其精致的甜点而闻名，这款柠檬磅蛋糕搭配覆盆子酱和薄荷冰，当然也不例外。有些步骤很不寻常 – 在面糊中使用整块柠檬，用含糖的釉料使蛋糕饱和，而不是轻轻地刷它 – 但最终的结果是几乎任何一餐的真正独特的结局.
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27.04.2023 @ 09:24
This article is in Chinese and talks about the famous pastry chef Bill Yosses in New York City and his lemon pound cake with raspberry sauce and mint ice cream. The recipe includes some unusual steps, such as using whole lemons in the batter and saturating the cake with a sugar syrup instead of lightly brushing it. The end result is a truly unique and exquisite dessert that can be served at almost any meal. The recipe yields three 7 1/2 inch by 1 inch by 2 1/2 inch cakes or two 8 1/2 inch by 1 inch by 2 1/2 inch cakes. The ingredients include lemons, flour, sugar, baking powder, crème fraiche, eggs, unsalted butter, cooking spray, raspberry coulis, and mint ice cream. The recipe involves making the cake, soaking it in a sugar syrup, making a glaze, and assembling the dessert.