覆盆子波纹蛋白酥皮

覆盆子的粉红色漩涡穿过这个云状蛋白酥皮，上面撒上鲜奶油和更多浆果.

资料来源：2010年7月/ 8月日常食品

3小时

10分钟

总时间

预备

份量

配料

10盎司覆盆子（2杯）
3/4杯加1茶匙糖
1/2茶匙新鲜柠檬汁
1汤匙玉米淀粉
1/2茶匙的牙垢
3个大蛋清，常温
粗盐
不加糖的奶油，供应

路线

1.

将烤箱预热至200度。在一张羊皮纸上画一个8英寸的圆圈。翻转纸张并放在烤盘上。在食品加工机中，将一半的覆盆子，1茶匙糖和柠檬汁加入果泥，直至变得光滑。使用橡皮刮刀，将混合物通过细网筛压入中型碗中。丢弃固体并将酱汁放在一边。在一个小碗里，一起搅拌3/4杯糖和玉米淀粉.
2.

在一个大碗里，使用电动搅拌器，打去牙垢，蛋清和少许盐，直至泡沫状。将速度降低至低温并在3次添加中添加糖混合物，每次添加后高30秒打败。刮下碗并在高处击打，直到形成坚硬的山峰，3到4分钟.
3.

在蛋白酥皮上加入2汤匙覆盆子酱，但不要搅拌。使用橡皮刮刀，土墩蛋白酥皮（它会在你舀起时会起波纹）到薄片上的预制羊皮纸上，用圆圈作为指导.
4.

烘烤蛋白酥皮，直到外面干脆，干燥约1小时50分钟。关火，让蛋白酥皮在烤箱中烘干1小时。从烤箱中取出，让电线架上的纸张完全冷却。为了服务，轻轻地从羊皮纸上剥去蛋白酥皮并转移到盘子里。顶部有鲜奶油和剩余的覆盆子酱和覆盆子.

库克的笔记

对于微型版本，将2英寸土堆中的蛋白酥皮放入两张羊皮纸衬里的烤盘上;烤1个小时。关闭热量，让蛋白甜饼在烤箱中烘干，30分钟。更改它：交换2杯黑莓为覆盆子.

One Comment

Dorian
27.04.2023 @ 04:22

This comment appears to be in Chinese. Here is a translation:

The pink vortex of raspberries passes through this cloud-like puff pastry, sprinkled with whipped cream and more berries on top. Recipe source: July/August 2010 Daily Food, 3 hours 10 minutes, 8 servings. Ingredients: 10 ounces of raspberries (2 cups), 3/4 cup plus 1 teaspoon of sugar, 1/2 teaspoon of fresh lemon juice, 1 tablespoon of cornstarch, 1/2 teaspoon of tartar, 3 large egg whites at room temperature, coarse salt, unsweetened whipped cream for serving. Route: 1. Preheat the oven to 200 degrees. Draw an 8-inch circle on a parchment paper. Flip the paper and place it on a baking sheet. In a food processor, puree half of the raspberries, 1 teaspoon of sugar, and lemon juice until smooth. Use a rubber spatula to press the mixture through a fine-mesh sieve into a medium bowl. Discard the solids and set the sauce aside. In a small bowl, stir together 3/4 cup of sugar and cornstarch. 2. In a large bowl, use an electric mixer to beat the tartar, egg whites, and a pinch of salt until foamy. Reduce the speed to low and add the sugar mixture in 3 additions, beating for 30 seconds after each addition. Scrape down the bowl and beat on high until stiff peaks form, 3 to 4 minutes. 3. Add 2 tablespoons of raspberry sauce to the puff pastry, but do not stir. Use a rubber spatula to mound the egg whites (it will ripple as you scoop it up) onto the prepared parchment paper in a thin layer, using the circle as a guide. 4. Bake the puff pastry until crisp and dry, about 1 hour and 50 minutes. Turn off the heat and let the puff pastry dry in the oven for 1 hour. Remove from the oven and let the paper-lined pastry cool completely on a wire rack. To serve, gently peel the puff pastry from the parchment paper and transfer to a plate. Top with whipped cream and the remaining raspberry sauce and raspberries. Cooks note: For mini versions, place 2-inch mounds of egg whites on two parchment-lined baking sheets; bake for 1 hour. Turn off the heat and let the m