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草莓可丽饼配莓果酱、鲜奶油和糖粉

草莓可丽饼配莓果酱、鲜奶油和糖粉
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营养成分表

每份 285 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 19.5g
30% DV
单不饱和脂肪7.8g
多不饱和脂肪2.4g
饱和脂肪8.2g
反式脂肪0.3g
总碳水化合物 76.0g
25% DV
膳食纤维4.5g
淀粉40.5g
糖31.0g
蛋白质 10.5g
21% DV
动物蛋白5.5g
植物蛋白5.0g

关于

这是一道香甜的可丽饼甜点，搭配新鲜草莓、莓果酱、鲜奶油，并撒上厚厚一层糖粉。碳水化合物和糖含量较高，脂肪适中，蛋白质含量较低。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素6.0mcg20%
胆碱62.0mg11%
叶酸58.0mcg14%
烟酸2.4mg15%
泛酸0.9mg18%
维生素B20.3mg26%
维生素B10.2mg18%
维生素A145.0mcg16%
维生素B120.5mcg19%
维生素B60.1mg5%
维生素C38.0mg42%
维生素D0.6mcg3%
维生素E1.1mg7%
维生素K3.5mcg3%

矿物质

营养素含量DV%半衰期
钙95.0mg10%
铜90.0mcg10%
铁2.4mg13%
镁24.0mg6%
磷150.0mg21%
钾240.0mg5%
硒18.0mcg33%
钠290.0mg13%
锌0.9mg8%

草莓可丽饼配莓果酱、鲜奶油与糖粉

一道精致的甜点，以轻薄细腻的可丽饼、成熟草莓和轻轻打发的鲜奶油组成，最后淋上明亮的莓果酱，并筛上一层细致的糖粉。此菜的关键在于对比：柔嫩有弹性的可丽饼，搭配冰凉的奶油、新鲜水果，以及带有足够酸度、使甜味更显精准的酱汁。整体风味应当协调而不厚重，收口干净利落。

配方要点



  • 菜品类别： 甜味可丽饼甜点

  • 菜系或起源： 法式风格

  • 餐次类型： 甜点

  • 份量： 2 份

  • 每份分量： 143 g

  • 准备时间： 20 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 30 分钟

  • 难度： 中等


    • 设备



  • 24 cm 不粘可丽饼锅或平底锅

  • 小号炖锅

  • 搅拌碗

  • 打蛋器

  • 锅铲

  • 细筛

  • 长柄勺

  • 上菜用盘


    • 食材



    可丽饼


  • 120 g 可丽饼

  • 15 g 黄油，用于煎锅


    • 水果与奶油


  • 90 g 草莓，去蒂切片

  • 40 g 打发鲜奶油

  • 20 g 莓果酱

  • 2 g 糖粉


    • 做法



  • 1. 用小火在干燥的平底锅中轻轻加热可丽饼，每面加热 20 至 30 秒，直到变得柔软并完全温热即可。可丽饼应保持柔软，边缘不要变脆。


  • 2. 在同一口锅中加入黄油，用小火加热至融化。转动锅子使锅底均匀裹上一层黄油，然后离火。


  • 3. 将可丽饼平铺，把草莓均匀分配在上面。将打发鲜奶油舀在水果上方，形成平滑、受控的一条线，而不是松散的一团。


  • 4. 将每张可丽饼整齐地折成四分之一圆，或轻轻卷起，保持内馅可见且外形干净利落。可丽饼应能成形而不撕裂，奶油也应保持清晰分明。


  • 5. 将莓果酱放入小号炖锅中，用小火稍微加热 1 至 2 分钟，只需加热到流动顺滑、表面有光泽即可。应能顺畅淋下，但不要煮沸。


  • 6. 将莓果酱舀在可丽饼周围，并轻轻淋一些在表面，最后均匀筛上一层糖粉。


    • 摆盘与上桌



    将可丽饼略微偏离盘中心摆放在温热的盘子上。摆放草莓时要让其保持可见，莓果酱应形成克制的边缘点缀，而不是淹没整只盘子。立即上桌，此时可丽饼仍柔软有弹性，而奶油保持冰凉。

    专业提示



  • 可丽饼必须温热且柔韧；如果加热过度，就会收紧并撕裂。

  • 打发鲜奶油应保持轻柔蓬松，而非硬性打发，这样才能与水果自然优雅地贴合。

  • 酱汁应突出草莓甜味的层次，而不是将其掩盖。
    • 素食均衡饮食
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