这些令人惊叹的闪亮蛋糕让互联网流口水 2024

这些令人惊叹的闪亮蛋糕让互联网流口水

俄罗斯糕点艺术家奥尔加·诺斯科娃(Olga Noskova)就是用她的“镜子蛋糕”打破Instagram,我们不能停止看:昨天,她有大约34,000名粉丝;今天,她达到了超过30万并攀登.

https://www.instagram.com/p/BEwERSbBzBQ

Noskova的蛋糕确实令人惊艳:玻璃光滑,它们如此闪亮,可以看到它们自己的反射.

那么她是怎么做到的?为了找到她的艺术背后的科学,我们求助于美国烹饪学院烘焙与糕点艺术学院院长Thomas Vaccaro.

他说,诺斯科娃所使用的被称为镜面釉,与古老的法国技术有关.

“这是旧学校的东西,”Vaccaro告诉TODAY.com。 “厨师们已经做了30或40年的镜面釉面,但它并不是主流。”

https://www.instagram.com/p/BFTmvhVBzDR

基本上,明胶,糖和水是配方的核心,但镜面釉料可以有许多变化,以增加风味和颜色(Vaccaro分享下面巧克力版的配方).

Vaccaro解释说,釉料可以应用于一系列用奶油制成的甜点 – 你不想直接涂抹在未经过磨砂的蛋糕上,因为它会像海绵一样吸收釉料。但是在磨砂的蛋糕上,当你倒入甜点时,釉料将完全覆盖整个甜点的形状,并设置在顶部.

https://www.instagram.com/p/BEbghGHhzNs

温度也起到一定的作用:将混合物从沸腾温度降至110°至120°的较低温度,是釉下时获得光泽的关键;然后它在87˚冷却时凝固.

https://www.instagram.com/p/BFQGXTCBzIO

“我们的餐厅使用了很多镜面釉料,而且确实很好。当人们在案件中看到他们时,他们想要购买它们,“Vaccaro说。 “这是一个很酷的概念。”

显然,这种古老的糕点技巧让人着迷:诺斯科娃还没有对评论请求作出回应,因为她已被淹没,因此对她或她美丽创作背后的故事知之甚少。但她今天早上在Instagram上发帖说:“我很震惊!我的手机无法处理所有信息!“

https://www.instagram.com/p/BEthNXjhzNo

她突然被突如其来的喧嚣震惊,她补充说,她了解到人们最初通过BoredPanda和BuzzFeed这些网站发现了她。 “我很感激你提到我的Instagram并欣赏我的作品。这种关注让我很受宠若惊。“

这是如何制作自己的釉料用于“镜子蛋糕”。

巧克力釉(超亮)

闪亮 chocolate glaze on cake at Culinary Institute of America's Apple Pie Bakery Cafe.
在美国烹饪学院的Apple Pie Bakery Cafe的蛋糕上闪亮的巧克力釉.礼貌CIA

由美国烹饪学院提供

产量:2夸脱

总预备时间:10分钟

  • 2磅,4盎司糖
  • 1磅,3盎司水
  • 11盎司荷兰可可
  • 11盎司奶油
  • 20片明胶片或叶子(专卖店有售)
  • 8盎司彼得的巧克力

1.将明胶在水中绽放(按照包装说明).

2.煮糖,水,可可和奶油.

3.挤出明胶中多余的水分并加入。穿过一个中国.

4.使用前将釉料冷却至120°F.

注意:使用双锅炉重新加热.

今天锚定样品’雨滴蛋糕’(并将其与乳房植入物进行比较)

Apr.04.201602:29

  世界上最大的绿豆砂锅重达637磅

About the author

Comments

  1. As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text from Chinese to English:

    Russian pastry artist Olga Noskova has broken Instagram with her “mirror cakes” that we cant stop looking at: yesterday, she had about 34,000 followers; today, she has reached over 300,000 and climbing. Noskovas cakes are truly stunning: glass smooth, they are so shiny that you can see their own reflection. So how does she do it? To find the science behind her art, we turned to Thomas Vaccaro, dean of baking and pastry arts at the Culinary Institute of America. He said that Noskovas use of whats called mirror glaze is related to an ancient French technique. “Its an old-school thing,” Vaccaro told TODAY.com. “Chefs have been doing mirror glazes for 30 or 40 years, but its not mainstream.” Basically, gelatin, sugar, and water are the core of the recipe, but the mirror glaze can have many variations to add flavor and color (Vaccaro shares the recipe for a chocolate version below). Vaccaro explains that the glaze can be applied to a range of cream-based desserts – you dont want to directly spread it on an unsanded cake because it will absorb the glaze like a sponge. But on a sanded cake, when you pour in the dessert, the glaze will completely cover the shape of the entire dessert and set on top. Temperature also plays a role: lowering the mixture from boiling temperature to a lower temperature of 110° to 120° is key to getting the shine when glazing; then it sets at 87˚ when cooled. “Our restaurant uses a lot of mirror glazes, and they really work well. When people see them in the case, they want to buy them,” Vaccaro said. “Its a cool concept.” Obviously, this ancient pastry technique is fascinating: Noskova has not responded to comment requests as she has been inundated, so little is known about her or the story behind her beautiful creations. But she posted on Instagram this morning saying, “Im shocked! My phone cant handle all the messages!” She was shocked by the sudden buzz and added that she learned people initially discovered her through sites like BoredPanda and BuzzFeed. “I appreciate you mentioning my

Comments are closed.