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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:00,000 --> 00:00:02,333 开始组装马卡龙，我们把烛芯孔先预留出来 2 00:00:02,333 --> 00:00:04,500 定位针用热风枪加热 3 00:00:05,566 --> 00:00:06,533 加热了之后呢 4 00:00:06,533 --> 00:00:09,900 从马卡龙的中间往下戳进去就好了 5 00:00:10,000 --> 00:00:11,666 然后每一个都给它戳一下 6 00:00:11,666 --> 00:00:14,966 因为我们这个做的是巧克力的口味的 7 00:00:14,966 --> 00:00:17,866 所以用的饼皮呢也是偏巧克力色 8 00:00:17,866 --> 00:00:20,200 然后我们确认一下它的底部 9 00:00:20,266 --> 00:00:21,033 比如说这 10 00:00:21,266 --> 00:00:24,233 这款我们希望这个这半在底部 11 00:00:24,300 --> 00:00:26,366 但是像这个呢有一点立不住 12 00:00:26,366 --> 00:00:27,933 底边不平整 13 00:00:27,933 --> 00:00:29,500 我们就可以把这一片 14 00:00:29,600 --> 00:00:31,900 就是确定好在底部的这一片 15 00:00:32,133 --> 00:00:34,266 然后把它下面呢给它削掉一点 16 00:00:34,266 --> 00:00:37,300 削平再装的时候呢也会更稳一点 17 00:00:37,500 --> 00:00:38,900 就不会到处倒了 18 00:00:38,933 --> 00:00:41,300 然后我们把确定好在底部的 19 00:00:41,333 --> 00:00:42,700 就都给它削一点 20 00:00:42,700 --> 00:00:44,300 稍微削一点削平 21 00:00:44,533 --> 00:00:46,300 这样马卡龙就不会晃了 22 00:00:47,600 --> 00:00:50,100 烛芯预先装在底部的饼皮上 23 00:00:51,266 --> 00:00:53,233 烛芯装上去的话 24 00:00:53,233 --> 00:00:55,133 马卡龙底部就更稳固了 25 00:00:55,133 --> 00:00:57,233 这个是我们事先打好的裱花蜡（Piping Wax） 26 00:00:57,233 --> 00:00:59,800 我是一直把它放在温箱里面的 27 00:00:59,800 --> 00:01:01,266 所以它一直都是这种状态 28 00:01:01,333 --> 00:01:02,866 比较柔软的一个状态 29 00:01:02,866 --> 00:01:06,266 然后温箱的温度呢我是保持在40度（100F） 30 00:01:06,266 --> 00:01:07,266 那这个40度呢 31 00:01:07,266 --> 00:01:09,433 不是说温箱里面按钮的温度 32 00:01:09,433 --> 00:01:11,733 而是我在温箱里面又放了一个温度计 33 00:01:11,733 --> 00:01:13,166 温度器显示的温度 34 00:01:13,166 --> 00:01:15,533 因为我这个小型的温箱 35 00:01:15,533 --> 00:01:16,033 这个温箱 36 00:01:16,033 --> 00:01:17,866 按钮温度调到100度的时候 37 00:01:17,866 --> 00:01:20,133 它里面的温度计温度才能达到40度 38 00:01:20,233 --> 00:01:22,133 然后再放的时候底部不要 39 00:01:22,133 --> 00:01:23,400 贴近温箱的底部 40 00:01:23,400 --> 00:01:25,833 温箱的底部是直接往外散发热量的 41 00:01:25,833 --> 00:01:28,500 接触到底部的部分它温度太高会化掉 42 00:01:28,500 --> 00:01:31,200 要把它这个裱花蜡放到温箱中间就好了 43 00:01:31,200 --> 00:01:33,233 然后我们就可以直接挑出来用 44 00:01:33,233 --> 00:01:34,766 先放到这个小盆里 45 00:01:34,766 --> 00:01:35,966 剩下的还放温箱 46 00:01:35,966 --> 00:01:39,033 就是用的烘焙的这个棕色的色素（Food Icing Color） 47 00:01:39,033 --> 00:01:42,300 稍微调个棕色直接拌均匀也是可以的 48 00:01:42,300 --> 00:01:44,766 像这样的状态呢裱花是刚刚好的 49 00:01:44,766 --> 00:01:47,566 如果挤马卡龙中间奶油的话，稍微有一点厚了 50 00:01:47,566 --> 00:01:49,433 边缘上稍微再用热风枪吹化一点 51 00:01:50,800 --> 00:01:52,200 然后再给它拌一拌 52 00:01:52,566 --> 00:01:54,600 让它变得更软一些 53 00:01:54,833 --> 00:01:55,666 这样就好了 54 00:01:55,666 --> 00:01:57,133 看一下状态很柔软 55 00:01:57,133 --> 00:01:58,766 那么放到裱花袋里 56 00:01:59,066 --> 00:02:01,533 我们装了一个22号的裱花嘴 57 00:02:01,766 --> 00:02:04,000 小的然后把它放进去 58 00:02:05,900 --> 00:02:07,833 如果是冬天这个裱花嘴 59 00:02:07,833 --> 00:02:09,600 不锈钢的太冰的话呢 60 00:02:09,766 --> 00:02:11,333 蜡出来的时候会变硬 61 00:02:11,333 --> 00:02:12,833 可以给稍微吹一吹裱花嘴加热 62 00:02:13,600 --> 00:02:15,300 然后我们就可以组装了 63 00:02:15,300 --> 00:02:18,733 中间挤奶油也是跟之前一样 64 00:02:18,733 --> 00:02:21,033 先给他挤上奶油 65 00:02:21,666 --> 00:02:23,600 然后可以挤两层 66 00:02:23,600 --> 00:02:26,133 就是中间会稍微厚实一点 67 00:02:26,166 --> 00:02:28,500 把这个饼干碎，这样中间粘一点 68 00:02:28,500 --> 00:02:30,100 不要粘太大的颗粒 69 00:02:30,100 --> 00:02:31,833 主要就是四周 70 00:02:32,266 --> 00:02:35,000 然后把上面一个饼皮放上去 71 00:02:35,466 --> 00:02:37,733 对准它稍微往上压一点 72 00:02:41,366 --> 00:02:43,166 如果表面上也想 73 00:02:43,266 --> 00:02:44,900 放一点这个饼干碎的话 74 00:02:44,900 --> 00:02:47,366 然后表面上稍微挤一点裱花蜡 75 00:02:47,733 --> 00:02:48,833 一点点就好 76 00:02:48,833 --> 00:02:51,100 然后可以把它稍微铺平一点 77 00:02:53,266 --> 00:02:55,966 也是在上面粘点饼干 78 00:02:56,100 --> 00:02:58,633 这样就是会有一些食欲感 79 00:03:03,333 --> 00:03:05,033 好粘上去的一部分 80 00:03:05,066 --> 00:03:07,200 把多余饼干碎的摇晃下来就好了 81 00:03:08,800 --> 00:03:10,300 先把蜡挤上来 82 00:03:17,333 --> 00:03:19,700 然后边缘上蘸饼干碎 83 00:03:25,633 --> 00:03:26,433 然后放上去 84 00:03:26,433 --> 00:03:28,900 也是把它对准往上稍微压一下 85 00:03:30,400 --> 00:03:31,966 表面上呢也是一样 86 00:03:31,966 --> 00:03:33,833 我们可以挤点裱花蜡 87 00:03:35,000 --> 00:03:36,700 然后可以把它铺平 88 00:03:38,300 --> 00:03:41,500 然后再铺一层饼干碎铺一层就行了 89 00:03:41,500 --> 00:03:43,200 多余的部分呢抖掉 90 00:03:43,600 --> 00:03:46,533 铺薄薄的一层就好啦 91 00:03:46,566 --> 00:03:48,000 所以我们就不需要太多 92 00:03:48,000 --> 00:03:50,133 只要能粘住就好了 93 00:03:50,466 --> 00:03:52,666 那我们之前如果有做的这种 94 00:03:52,766 --> 00:03:53,766 模具的小件 95 00:03:53,766 --> 00:03:55,466 也可以在上面装一点 96 00:03:55,566 --> 00:03:58,300 就用裱花蜡这样子给它们粘到一起去 97 00:03:58,300 --> 00:03:59,566 这一点不要挤太多 98 00:03:59,566 --> 00:04:01,433 不要让它露出来太多 99 00:04:01,600 --> 00:04:03,566 露的太多呢就不太好看 100 00:04:03,566 --> 00:04:05,066 高的就靠后面 101 00:04:05,300 --> 00:04:06,500 前低后高 102 00:04:06,566 --> 00:04:08,200 我们再组装小件的时候 103 00:04:08,200 --> 00:04:10,300 就是记住这个原则就好了 104 00:04:15,533 --> 00:04:18,200 这个是冰淇淋球，放前面啊 105 00:04:18,200 --> 00:04:20,933 好！这就是饼干碎巧克力马卡龙 7406

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