手残博主累到失去味觉，只为做个甜到忧伤的歌剧院来冲淡小哥的忧伤 (图多

竹板儿这么一打呀，别的咱不夸。
今天就来夸一夸，手残的楼主我呀。

小哥中午比赛，输给对面啦。
大队长脚没好，只靠副队呀。
副队是后卫呀，全国同款呀，
小个子傲娇呀，爱秀不传球呀。
最后绝杀三分，愣是三不沾呀。

小哥不爽得很，来我家睡一下午。
想着不能这样，是时候展真技啦！
手残手也痒痒，甜到忧伤方治苦。
真的是想不开，体验法点魅力吧！


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手残也不会做，的歌剧院蛋糕呀。


俗话说得好，法点是积木呀，
先搞积木搭子，一二三四五呀。

一是杏仁蛋糕，全蛋加糖打发白，
抽到花纹不消失，继续打蛋白呀。
三次加糖抽呀，中性发泡抽呀，
先混一部分，再翻拌均匀呀，
筛低杏仁粉，黄油融化抽呀。
中层一百六，烤二十分钟呀。
脱模晾凉呀，洗第一波碗呀。

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二是甘纳许呀，淡奶油煮热呀，
黑巧打碎丢进切，冷静五分钟呀。
买不起法芙娜，路边随便捡一块。
抽到顺滑呀，装横嘴裱花袋呀。

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三是咖啡黄油霜，一盆黄油铺平啦。
蛋黄抽发白，糖浆一百四。
炸弹面糊抽，分次黄油继续抽。
加点咖啡液，加点朗姆酒。
干了这杯酒糊糊，小哥晚上就升天！

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四是潘趣酒呀，朗姆酒加水呀，
来点咖啡液，我用了双倍酒呀。
水要是温的，用来泡软蛋糕呀。

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由光线可知，已经晚上啦。
五个小时呀，洗三波碗呀。
开始组装啦，蛋糕分四片呀。
1层刷满酒，先上黄油霜。
2层刷满酒，再上甘纳许。
3层刷满酒，再上黄油霜。
4层刷满酒，还是黄油霜。
放冰箱冷藏呀，洗第二波碗呀。


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五是可可淋面，调温真麻烦呀。
牛奶可可糖，加热到煮开。
吉利丁泡软，60度时加。
抽到顺滑啦，冷却到30.
一口气闷下去，别舍不得呀。


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本作参考了b站 多拉 siri老师的方子，缩减为2/3后感觉2个人吃正好，因为我家烤盘是长方形的~


楼主已经累到失去味觉，小哥和我姐慢慢吃去吧你俩。
祝每个点赞的人在失意的时候都有人愿意给你做法点来甜死你


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