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酪乳松饼配温热综合莓果酱和鲜奶油

酪乳松饼配温热综合莓果酱和鲜奶油
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营养成分表

每份 245 克

% 每日参考值基于 2000 千卡饮食

卡路里 515 kcal
26% DV
总脂肪 23.1g
36% DV
单不饱和脂肪7.9g
多不饱和脂肪2.1g
饱和脂肪11.8g
反式脂肪0.5g
总碳水化合物 68.4g
23% DV
膳食纤维4.8g
淀粉33.9g
糖29.7g
蛋白质 8.6g
17% DV
动物蛋白3.1g
植物蛋白5.5g

关于

这份甜味酪乳松饼上铺有鲜奶油与莓果酱。每份245克含515卡路里，碳水和糖分相对较高，脂肪适中，蛋白质偏低至中等，适合当作甜点或早午餐选择。

食材

  • pancakes|140g
  • mixed berry compote|55g
  • whipped cream|35g
  • powdered sugar|5g
  • 黄油

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素5.2mcg17%
胆碱52.0mg9%
叶酸58.0mcg14%
烟酸2.3mg14%
泛酸0.9mg18%
维生素B20.3mg24%
维生素B10.2mg20%
维生素A201.0mcg22%
维生素B120.4mcg18%
维生素B60.1mg5%
维生素C9.8mg11%
维生素D0.6mcg3%
维生素E1.1mg7%
维生素K8.4mcg7%

矿物质

营养素含量DV%半衰期
钙118.0mg12%
铜90.0mcg10%
铁2.1mg12%
镁24.0mg6%
磷165.0mg24%
钾210.0mg4%
硒14.0mcg25%
钠420.0mg18%
锌0.8mg7%

配温热混合莓果果酱与打发奶油的酪乳松饼

前言



这道松饼讲究对比：柔嫩、微微上色的内部组织，搭配明亮的莓果果酱与清凉、不加糖的奶油。整盘风味应当完整却不显厚重，每个元素都保有自身的清晰度。这里的精准很重要，因为这道菜的愉悦感来自平衡，而非丰盛。

食谱要点



  • 菜品类别： 早餐

  • 菜系或来源： 当代风格

  • 餐次类型： 甜味早餐

  • 份量： 1 份

  • 每份重量： 245 g

  • 准备时间： 10 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 20 分钟

  • 难度： 简单


    • 设备



  • 24 cm 不粘煎锅

  • 小号平底锅

  • 搅拌碗

  • 锅铲

  • 打蛋器

  • 上菜盘


    • 食材



    制作松饼


  • 松饼，140 g

  • 黄油，10 g


    • 水果与奶油


  • 混合莓果果酱，55 g

  • 打发奶油，35 g

  • 糖粉，5 g


    • 做法



  • 1. 将混合莓果果酱放入小号平底锅中，用小火轻轻加热 2 至 3 分钟，直到质地稍微变稀并呈现光泽即可。应加热至热而不沸腾，且莓果仍保持形状。


  • 2. 将 24 cm 不粘煎锅置于中火上。加入黄油，使其完全融化，然后轻微起泡，并开始散发坚果香气，但不要让其上色。


  • 3. 将松饼放入锅中，每面加热 1 至 2 分钟，翻面一次。表面边缘应略微酥脆，并均匀受热，呈现浅金色。


  • 4. 将松饼移至预热过的上菜盘中。把热的莓果果酱舀在一侧，让少量果酱自然流淌过表面。


  • 5. 将打发奶油放在松饼旁边，或以整洁、克制的一团置于松饼上。上桌前立即均匀筛上糖粉。


    • 摆盘与上桌



    摆放松饼时应略微错开，而不是高高堆叠，这样果酱仍然清晰可见。奶油应呈现安静而饱满的体积感，糖粉则应像一层轻薄细纱，而非厚重覆盖。请立即上桌，此时松饼温热，奶油的质感也最分明。

    专业提示



  • 果酱只需加热到能够流动即可；过度加热会削弱水果风味，并使收尾口感变稀。

  • 松饼应在黄油中回温，而不是浸满黄油，这样外层才能保持细致轻薄。

  • 糖粉务必在最后一刻撒上，以保持其干净、干爽的外观。
    • 素食
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