provisional
大理石纹镜面淋面
配方：
吉利丁片：18克
冰水：1碗（用于浸泡软化吉利丁片）
水：160克
细砂糖：126克
葡萄糖浆：185克
杏桃果胶：160克（pulp free apricot jam）
punish炼乳：115克
白巧克力：207克（Callebaut W2 White Chocolate 28%）
白色粉：10克（White Titanium oil soluble colour）
红色脂溶性色素：7克
shade紫色脂溶性色素：4克
注：
18克的吉利丁片可以用18克吉利丁粉+90克冰水替代
185克葡萄糖浆可以用185克玉米糖浆替代
160克杏桃果胶可以用160克中性镜面果胶或物色糖浆替代圣诞老人英语
配方中的“冰水”1碗只用来浸泡吉利丁片
制作步骤：
吉利丁片用冰水浸泡至软待用。
厚底平底锅内把水、砂糖、葡萄糖浆煮沸，加入杏桃果胶（pulp free apricot jam）再次煮沸。离火加入炼乳和已经冰水泡软的吉利丁片，拌匀，倒入装有白巧克力的大号料理盆中，用均质机进行均质处理，然后加入白色粉，再用均质机均质搅拌，过滤。
smilence
两个量杯中分别倒入1/4，加入红色色粉和紫色色粉，均质机分别搅拌均匀。
环形慕斯脱模（模具是意大利Silikomart的Kit Lady Queen，万能的T宝上很多商家有卖）后，把温度为35℃的三种镜面淋酱（白、红、紫）交替倒入一个量杯中（细节见视频），Z字形方式淋在慕斯蛋糕上（表问我慕斯蛋糕配方，你可以用任何你喜欢的慕斯来做，没有限制），炫酷的大理石淋面就完成了！
原文原版配方
新gre题型
MARBLE GLAZE
by savour
INGREDIENTS对不起刚才我是不是听错
18g (0.63oz) gold gelatine sheets
Bowl of chilled water (if using gelatine sheets)
160g (5.64oz) water
126g (4.44oz) caster (superfine) sugar
185g (6.53oz) gluco
160g (5.64oz) pulp free apricot jam
115g (4.06oz) condend milk
beside的用法
207g (7.3oz) Callebaut W2 White Chocolate 28%
10g (0.35oz) White Titanium oil soluble colour
7g (0.25oz) Red oil soluble colour
4g (0.14oz) Purple oil soluble colour
METHOD
Pre-soak the gelatine sheets in a bowl of chilled water until it becomes soft and pliable.Boil the water, sugar and gluco. Remove from the heat and add in the apricot jam and re-boil.
Most of the apricot jam will dissolve, but you may still have some small pieces which is okay.Remove from the stove and add in condend milk and pre-soaked gelatine. Pour over the white chocolate and emulsify with a stick blender.
Strain into a jug and sieve in the white colour. Emulsify once again with a stick blender.动名词作表语
Separate the glaze by retaining half the white glaze and place a quarter in one
jug and a cond quarter in a cond jug. Sieve the red colour into one jug
and emulsify it with a stick blender. Colour the last quarter by sieving in the
purple colour. Cool the glazes to 30-34°C.
If the glaze is too thick, adjust as necessary with sugar syrup or water. Once at the right temperature layer the different colours in a jug starting and ending
with the white. The thinner the layer of colours the thinner the stripes; the
thicker the layers the bolder your stripes will be.
Set the frozen cake on a ring with a mat underneath.
拍卖行英文Pour the prepared layered glaze over the cake. Once it stops dripping trim the drips of glaze off with a small sharp knife. Place the finished cake onto a plate
or board.
SUBSTITUTE
18g (0.63oz) gold gelatine sheets {for}
108g (3.78oz) gelatine solution
185g (6.53oz) gluco {for}
185g (6.53oz) light corn syrup
160g (5.64oz) pulp free apricot jam {for}
160g (5.64oz) neutral glaze
