晶瑩剔透巧克力香橙糖片食譜/簡單製作/How to make Orangette au Chocolat

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~❤

今天分享的巧克力香橙糖片是跟位米其林主廚學到的技巧,糖片晶瑩剔透,不僅方便操作,材料更是簡單~希望你們也會喜歡^^

❤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

食譜:
1.香橙2-3顆
2.糖300g
3.水300g
4.調溫巧克力100g

作法:
1.將香橙洗淨瀝乾，各切成0.2-0.3mm薄片
2.先加水再加糖入鍋,煮滾
3.將煮滾糖水衝入放橙片的鍋內
4.用重物壓住橙片全部泡入糖水內，避免橙片上浮
5.常溫浸泡隔夜
6.將浸泡過的橙片放網格上晾乾一小時
7.將晾乾的橙片放入水果烘烤機上烘烤約10-11小時
❦若沒烘烤機放烤箱也可以，但每家烤箱脾氣不同,一樣60度先烤約1小時,在觀察上色狀況,避免糖色焦化
8.調溫巧克力隔水加熱(熱水60度以下)，巧克力溫度過高會導致油水分離
9.將糖片兩面各沾上巧克力醬，放入冷藏冰硬巧克力即可

recipe:
1. 2-3 oranges
2. Sugar 300g
3. Water 300g
4. Tempering chocolate 100g

practice:
1. Wash and drain the oranges, and cut each into 0.2-0.3mm thin slices
2. Add water and then sugar into the pot and bring to a boil
3. Rinse the boiling sugar water into the pot of orange slices
4. Use a heavy object to press the orange slices and soak them in the sugar water to prevent the orange slices from floating
5. Soak overnight at room temperature
6. Put the soaked orange slices on the grid to dry for one hour
7. Put the dried orange slices into the fruit roasting machine and bake for about 10-11 hours
❦If you don’t have a baking machine, you can put the oven in the oven, but each oven has a different temper. The same 60 degrees first bake for about 1 hour and observe the coloring situation to avoid sugar color burnt.
8. Tempered chocolate is heated in water (hot water below 60 degrees), too high chocolate temperature will cause oil and water separation
9. Dip chocolate sauce on both sides of the sugar slice, and put it in the chilled ice hard chocolate.

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謝謝您的收看
Thank you for watching~
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禁止未經授權盜竊該視頻或進行第二次編輯和重新上傳。
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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.

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