《法式玫瑰檸檬塔》玫瑰檸檬餡配方不藏私教學，零失敗教作＆美味配方，從皮到餡無限組合｜Rose Lemon Tart
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- Опубліковано 1 тра 2021
- 法式玫瑰檸檬塔，吃了會微笑的甜點，最適合現在的天氣加一杯氣泡茶，為了母親節，玫瑰裝飾最適合不過了~跟我一起來動手做吧~
HI~這裡是Little Queen小廚房，我們將每周更新美食、烘培、法式料理、甜點作法，如果你也喜歡做美食吃美食,歡迎按讚、訂閱加分享多多鼓勵我們喔~❤
❤有關更多詳細的食譜，請點擊下面的下方❤
For more detailed recipes, please click on the down below
莎布蕾塔皮食譜:
1.麵粉 180g
2.杏仁粉 20g
3.糖粉 55g
4.鹽 少許
5.冷藏奶油 100g
6..雞蛋 35g
莎布蕾塔皮作法:
1.將麵粉、杏仁粉、糖粉過篩
2.將冷藏奶油加入切拌成沙礫狀
3.加入雞蛋，用手折壓成團
4.包保鮮膜放入冷藏至少半天，讓麵糰鬆弛
5.將塔皮桿成03cm薄片，放入塔模中，再放入冷藏半小時
6.烤箱預熱180度，烤18分鐘
檸檬奶油餡食譜:
1.常溫奶油 120g
2.檸檬皮-少許
3.雞蛋 176g
4.砂糖 104g
5.檸檬汁 104g
6.玉米粉 10g
檸檬奶油餡做法:
1.將檸檬皮與糖搓揉，讓糖的逆滲透將檸檬香氣吸收
2.將玉米粉加入糖內攪拌均勻
3.加入雞蛋馬上拌勻
4.檸檬汁縮煮到1/2，稍微降溫後再倒入雞蛋液裡
5.小火慢煮到檸檬奶油餡濃稠
6.過篩一次後先擠入塔皮內一半，再放冰箱冷藏約半小時，就可以拿出來擠花了
義式蛋白霜食譜:
1.蛋白35g
2.砂糖16g
3.砂糖35g(糖漿用)
4.水15g
義式蛋白霜作法:
1.將糖漿用的砂糖加水煮至117-121度
2.蛋白加砂糖打至濕性發泡
3.將糖漿由碗邊緩慢倒入並持續攪拌蛋白霜到降溫36度左右
4.裝袋備用
Sabre Tapi Recipe:
1. Flour 180g
2. Almond flour 20g
3. Icing sugar 55g
4. A pinch of salt
5.Chilled butter 100g
6. Eggs 35g
Shabrita Pi method:
1. Sift the flour, almond powder, and powdered sugar
2. Add the chilled cream, cut and mix into grits
3. Add the eggs and fold them with your hands to form a ball
4. Put the plastic wrap in the refrigerator for at least half a day to relax the dough
5. Cut the tapi rod into a 03cm thin slice, put it in the tower mold, and put it in the refrigerator for half an hour
6. Preheat the oven to 180 degrees and bake for 18 minutes
Lemon Cream Stuffing Recipe:
1. Room temperature cream 120g
2. Lemon zest - a little
3. Egg 176g
4. Granulated sugar 104g
5. Lemon Juice 104g
6. Corn flour 10g
Lemon cream filling recipe:
1. Knead the lemon zest with sugar to allow the reverse osmosis of the sugar to absorb the lemon aroma
2. Add corn flour to the sugar and mix well
3. Add eggs and mix well immediately
4. Shrink the lemon juice to 1/2, cool down a little, then pour it into the egg liquid
5. Simmer on low heat until the lemon cream filling is thick
6. After sieving once, squeeze half of it into the tapioca, then put it in the refrigerator for about half an hour, then you can take it out and squeeze it.
Italian meringue recipe:
1. 35g of protein
2. 16g sugar
3.35g granulated sugar (for syrup)
4. 15g of water
Italian meringue method:
1. Boil the granulated sugar for the syrup to 117-121 degrees
2. Beat egg whites with sugar until wet foaming
3. Pour the syrup slowly from the side of the bowl and continue to stir the meringue until the temperature drops to about 36 degrees
4. Bagging spare
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謝謝您的收看
Thank you for watching~
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❥我的視頻僅上傳到UA-cam和Face Book。
禁止未經授權盜竊該視頻或進行第二次編輯和重新上傳。
My video is only uploaded to UA-cam and Facebook.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
❥我是台灣人
我只運行Little Queen Cooking頻道，而沒有運行第二頻道
I am Taiwanese
I only run Little Queen Cooking, not Channel 2.
音樂來源:https：//www.bensound.com - Навчання та стиль
![[Lemon Tart][Explained in subtitles]Chef patissier teaches](http://i.ytimg.com/vi/TFNI3IdZJ8U/mqdefault.jpg)
這也太美了吧！
動起來~給母親節快樂
太棒了終於可以找到不需要用吉利丁片的配方
而且很好吃唷^^你會喜歡的內餡
很美喔！
謝謝你分享食譜 及製作
謝謝您的喜愛
I tried it today, it was sooo delicious.
Can we make the mousse and then keep in the freezer tell the time we need it, and if yes ,for how long? Many thanks.
So glad you tried this recipe, I love it too, and the mues can be frozen for 2 weeks with no problem
@@littlequeencooking Thank you, wishing you the very best luck ❤️
請問有洞洞烤墊不用放派石的話，烤墊是放在烤盤上嗎 還是放在網子的烤盤上呢
^^可以放在網子的烤盤上就可以囉
謝謝你的分享！請問您是用哪一個花嘴擠玫瑰花的呢？
你可以買三能 6齒 SN7082 專門擠玫瑰花型的
@@littlequeencooking 謝謝你!!當天留完言後就發現上面已經有人問過了~~~謝謝你還不厭其煩回覆!!
期待更多分享喔~
不加奶油可以用什麼代替
謝謝妳
檸檬塔加奶油主要是增加凝結跟風味,如果是有過敏不能吃奶油的話可以加玉米粉,但成品擠花就無法這麼立體唷
好漂亮!! 可請問~橢圓長條的塔皮模具型號是??
你好，因為是在國外買的，我也不知道型號😅
请问柠檬线可以隔夜后再挤玫瑰造型吗
可以的^^唷~冷藏過後比較好擠花,花形也會比較有線條好看喔
請問玉米粉能用什麼替代呢？
如果不做玫瑰造型,可以不加喔,只是檸檬餡會稍微軟一點
請問檸檬醬冷藏可以放大約幾天呢？
冷藏三天最佳嚐味期，冷凍一週唷
請問您的配方可加吉利丁嗎？配方要加幾片？謝謝
妳好~不建議更改配方喔,因為是以奶油、雞蛋與玉米粉來調整凝結,擠出來的花餡也會比較漂亮唷
請問麵粉是低筋還是中筋麵粉呢? 謝謝
餅乾的話是用低筋唷
請問做好可以冰冷凍嗎
可以唷~但建議不要冰超過3天
請問 塔皮的雞蛋是全蛋？蛋黃？謝謝🙏
全蛋唷
奶油是有盐还是无盐
，你好，做甜點一般都是選用無鹽奶油喔
Please in english cream lemon?
Turn on UA-cam subtitles to watch English subtitles
請問檸檬皮的大概份量應該用幾多g呢？因我沒有概念，謝謝妳
檸檬皮很輕,用g數不好計算,你可以用一顆檸檬皮香氣就很足了
@@littlequeencooking 好的，感激
You forgot to list down the recipe of the lemon cream filling. Can you provide it please.
Yes~ There is a recipe at the bottom of the video
Sorry to tell that what was written is the method only and how to prepare Limon cream without the recipe. Thank you.
@@hudamubarak6749 do you want this?
Lemon Cream Stuffing Recipe:
1. Room temperature cream 120g
2. Lemon zest - a little
3. Egg 176g
4. Granulated sugar 104g
5. Lemon Juice 104g
6. Corn flour 10g
Lemon Cream Filling Method:
1. Rub the lemon peel with sugar, let the reverse osmosis of sugar absorb the lemon aroma
2. Add corn flour into sugar and mix well
3. Add eggs and mix well
4. Cook the lemon juice to 1/2, cool down a little and then pour it into the egg liquid
5. Cook over low heat until the lemon cream filling is thick
6. After sieving once, squeeze half of the pastry into the crust, and then put it in the refrigerator for about half an hour, then you can take it out and squeeze it out
@@hudamubarak6749 Thank you for your reminder, it turns out that I didn't put the English lemon filling recipe, it has been changed~^^
@@littlequeencooking Many thanks, Best wishes.
請問是加玉米澱粉嗎
內餡是加玉米澱粉沒錯唷,說明欄內有食譜可以看^^
可以直接把柠檬汁减半吗？😅😅
建議不要唷，用濃縮的方式是想減少水份，但可以增加檸檬香氣
你好老师，老师可以用topping 代替柠檬吗？
請問這個食譜檸檬餡的量，擠花能夠做幾個直徑7cm的小塔？
大概3個左右，要看你如何填餡，我是會先填滿內餡大概7分滿，在擠玫瑰餡堆疊，所以用量會不同唷，你可以先做一次試試你自己的用量唷
請問檸檬餡太稀怎麼辦？
請問是如何的太稀狀態呢？如果有按照配方與方法做應該不會有這樣狀況唷，可以分享一下您的做法，我幫你看看是否那個環節出錯了🤗
如果有萬一太稀失敗的狀態,放冰箱冷藏，內餡有奶油成分，冷藏後應該還可以成為內餡，只是可能不太能擠花
請問覺得不夠酸的話，檸檬汁的克數增加那其他材料的克數有需要增加嗎？
如果覺得不酸可以更換成綠色檸檬會比較酸唷,另外增加檸檬比例可以,但因為我的配方作法有把檸檬汁煮縮汁,只要增加的克數不要過多都可以唷
請問是低筋還中筋？謝謝
你好~是用低筋唷
@@littlequeencooking 謝謝
3:59 请问这个是6寸吗？
份量也可以做一個6吋的唷，但若要擠花可能會稍微不夠
請問花嘴使用的型號 ? 謝謝
你好,你可以用SN7082(中號)玫瑰6齒花嘴喔