咸口巴斯克香到爆炸
咸口巴斯克依然是经典配料。卷底、芋头胶、麻糬、香草奶油、咸蛋黄酱、柠檬巴斯克、海带松。香气四溢，适合冬天。
【胃卷底】6寸，胃卷60克|奶油24克
奶油软化，加入压扁的胃卷搅拌均匀，填入模具压实。-【芋泥】6寸，生荔浦芋头180克|细砂糖10克|浓牛奶5克|淡奶油45克|奶油10克。芋头蒸熟后，将以上配料均匀加入，填入模具压实。-
【麻糬】糯米粉60克|玉米淀粉16克|糖粉20克|玉米油10克|牛奶 150克
所有配料搅拌均匀，如有结块，可过滤一次，倒入不粘锅，小火煎至完全凝固成团，亮白色，用铲子搅拌使麻糬柔软
【咸蛋黄酱】还剩一些。咸蛋黄碎 60克 | 淡奶油 156克 | 砂糖 30克 | 玉米淀粉 4.5克 | 奶粉 11克 | 亮芝粉 15克 | 芝士碎 20克 | 黄油 7.5克
除了咸蛋黄碎，加入锅中小火煮至黄油变软
加入咸蛋黄碎搅拌均匀，继续小火煮至粘稠，用铲子搅拌，但还是液体。用料理机打匀后放进冰箱冷藏一段时间 - [柠檬巴斯克] 6寸奶油奶酪 250g | 淡奶油 150g | 蛋液 120g (3个蛋黄+全部蛋液) | 37g 糖粉 | 4g 水 | 4g 香草精 | 3g 朗姆酒 | 1/2 片柠檬片 | 3g 玉米淀粉
所有配料都可以用均质机直接搅拌均匀，如果搅拌不均匀，可以手动搅拌，过滤一次 - [香草奶油] 80g 淡奶油 | 5g香草胶，打匀抹在表面 - 【组装】6寸戚风蛋糕模
胃相关面包卷底料，芋头胶，麻糬，倒入一份巴斯克酱（打发好的酱可以冷藏一段时间，让它稍微浓稠一些），压入咸蛋黄酱，倒入剩下的酱 230°C 预热12分钟，再焖10分钟，暂时冷藏，第二天涂上人造奶油和肉松，就可以开始食用了。
Pungent Basque is as yet the exemplary component. Roll base, taro glue, mochi, vanilla cream, salted egg yolk sauce, lemon Basque, kelp floss. Exceptionally fragrant and appropriate for winter.
[Stomach related bread roll base] 6 inches, 60 grams of stomach related rolls | 24 grams of spread
Softened spread, add squashed stomach related bread rolls and blend well, fill the shape and press down. - [Taro paste] 6 inches, 180 grams of crude Lipu taro | 10 grams of fine sugar | 5 grams of dense milk | 45 grams of light cream | 10 grams of spread. Steam the taro and add the above fixings equitably, fit into the form and press down. -
[Mochi] 60 grams of glutinous rice flour | 16 grams of corn starch | 20 grams of powdered sugar | 10 grams of corn oil | 150 grams of milk
Blend every one of the fixings well. In the event that there are knots, you can filter them once, empty them into a non-stick dish, sear them over low intensity until they are undeniably consolidated into bumps, dazzling white, mix with a spatula to make the mochi flexible
[Salted egg yolk sauce] There is still some left. 60g salted egg yolk scraps | 156g whipping cream | 30g granulated sugar | 4.5g corn starch | 11g milk powder | 15g brilliant cheddar powder | 20g cheddar cuts | 7.5g margarine
Aside from the salted egg yolk pieces, add to the pot and cook on low intensity until the margarine softens
Add the salted egg yolk morsels and blend well. Keep on cooking on low intensity until it is gooey. Utilize a spatula however it is as yet liquid. Beat it in a food processor and refrigerate for sometime in the future - [Lemon Basque] 6-inch cream cheddar 250g | whipping cream 150g | egg fluid 120g (3 egg yolks + entire egg fluid) | 37g powdered sugar | 4g water | 4g vanilla glue | 3g rum | a portion of a lemon strip | 3g corn starch
Every one of the fixings can be straightforwardly blended equitably with a homogenizer. In the event that not, blend them physically and filter them once - [Vanilla Cream] 80g whipping cream | 5g vanilla glue, beat and apply equally on a superficial level - [Assembly] 6-inch chiffon form
Stomach related bread roll base, taro glue, mochi, pour in portion of the Basque player (the hitter can be refrigerated for some time to make it somewhat thicker), press in the salted egg yolk sauce, pour in the leftover player Prepare at 230°C for 12 minutes, then stew for 10 minutes, refrigerate for the time being, and spread with margarine and meat floss the following day, and you can begin eating.