大B哥鎮(zhèn)宅之寶——金光四射的“芒果百香果可頌”（已打包·可下載）

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芒果百香果可頌

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cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="636" data-ratio="1.240625" data-s="300,640" src="http://qwvm.cn/file/upload/202211/18/170750871.jpeg" data-type="jpeg" data-w="1280" >今天繼續(xù)chef Antonio Bachour配方金燦燦食欲滿滿！這兩種水果應該是多數(shù)人都非常喜歡的吧~742q?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因導致無法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。芒果百香果可頌MANGO PASSION FRUIT CROISSANTBy Antonio Bachour配方量：12個黃油可頌面團【677克】188 克……高筋面粉188克……中筋面粉 56克……細砂糖 2克……鹽200克……全脂牛奶 25克……冷的無鹽黃油 18克……鮮酵母適量克……不沾烤盤噴劑步驟：1、將高筋粉、中筋粉、糖、鹽、牛奶和黃油放入攪拌缸內(nèi)用勾槳（hook attachment）低速攪拌3分鐘，然后加入酵母繼續(xù)攪拌20分鐘。2、用手撐開面團，不破裂并出現(xiàn)薄膜，即為完美狀態(tài)，面團需要有延展性。3、將面團放入涂油的盆中室溫靜置松弛30分鐘，然后覆蓋薄膜冷藏隔夜。芒果卡仕達【885克】 80克……蛋黃（約4個蛋黃）125 克……細砂糖 60克……玉米淀粉448克……全脂牛奶112 克……芒果果茸 60 克……無鹽黃油步驟：1、將蛋黃、砂糖和玉米淀粉在小盆內(nèi)攪拌打散，在中號平底鍋中將牛奶和芒果果茸煮沸。2、將熱牛奶果茸沖入蛋黃中拌勻，再整體倒回平底鍋中煮沸，并保持沸騰30秒，然后加入黃油充分拌勻。3、倒入盆中并用保鮮膜貼面密封，冷藏。芒果百香果啫喱凍【812克】105 克……細砂糖 12克……NH果膠粉300克……百香果果茸150克……杏子果茸150克……鮮芒果（切?。?75 克……葡萄糖漿 20克……檸檬汁步驟：1、將細砂糖和NH果膠粉在小盆中混合拌勻。2、將兩種果茸、芒果丁、葡萄糖漿以及檸檬汁在中號厚底平底鍋中加熱至40℃，然后將“步驟1”的砂糖和NH果膠加入并拌勻，煮沸。配方來自微信公眾號：世界烘焙配方。3、將之倒入30cm的方形模具框內(nèi)（鋪墊保鮮膜），冷卻后放入冰箱冷藏。4、冷藏凝固定型后，裁切為直徑4cm的圓形，繼續(xù)冷藏待用。蛋奶液【903克】200克……蛋黃140克……稀奶油280克……全脂牛奶280克……全蛋 3 克……鹽制作：1、全部混合攪拌均勻（攪拌器或者手持均質機）。整形&烘烤1、醒發(fā)室調(diào)至28℃。2、烤盤噴烤盤不沾噴霧油并鋪墊烘焙紙。3、工作臺撒適量手粉，將可頌面團搟壓為76x25cm，0.4cm厚度的長方形。4、用直徑10cm的梅花形模具將之裁切出12個梅花形，表面涂刷蛋液。5、將芒果卡仕達醬愛干裝入裱花袋（內(nèi)置5號花嘴），每個面團中心位置擠30克，然后放在烤盤上送入醒發(fā)室醒發(fā)2小時。6、烤箱（風爐）預熱至175℃。7、醒發(fā)后再次涂刷蛋液，入烤箱以175℃烘烤約18分鐘至呈金黃色，出爐后立刻置于晾曬網(wǎng)上冷卻。8、將融化的溫熱的鏡面果膠涂刷在剛出爐的可頌上。9、待其冷卻后將圓形芒果百香果啫喱凍放在可頌中間位置。喜歡原汁原味繼續(xù)CHEF的英文版n28x?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點擊進入均可下載當日配方、視頻或圖片文件，省去大家自己復制黏貼的麻煩，配方文件無任何水印設置；“提取碼”因近日度娘抽風搞怪，暫不提供無碼下載服務，只能按她的規(guī)矩來，所以下載之前先把這個“提取碼”復制一下~另外，部分地區(qū)可能因為某些不可抗原因導致無法直接點擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。MANGO PASSION FRUIT CROISSANTBy Antonio Bachourfor:12 croissantsBUTTER CROISSANT DOUG188 g bread flour188 g all-purpose flour 56 g granulated sugar 2 g salt200 g whole milk 25 g cold unsalted butter 18 g fresh yeast qs g non-stick sprayProcedure:1.In a mixer fitted with the hook attachment combine bread four, all-purpose flour,sugar,salt,milk and butter and mix on low speed. After 3 minutes add yeast and mix for 20 minutes.2.Pick the dough (a handful) between the hands and stretch. If it does not break and creats a thin elastic dough, it is perfect. It must have some elasticity.3.Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight.MANGO PASTRY CREAM 80 g egg yolks(4 u)125 g granulated sugar 60 g cornstarch448 g whole milk112 g mango puree 60 g unsalted butterProcedure:1.In a small bowl mix the egg yolks,sugar and cornstarch together. In a medium pot brign the milk and mango puree to a boil.2.Temper the egg yolk mixture with the warm milk.Return the contents to the pan and bring to a boil. once boiling,cook for 30 seconds. Add the butter and mix well.3.Pour into a bowl and top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin),then refrigerate until cool.MANGO PASSION FRUIT JELLY105 g granulated sugar 12 g pectin NH300 g passion fruit puree150 g apricot puree150 g fresh mango,diced 75 g glucose 20 g lemon juiceProcedure:1.In a small bowl mix sugar and pectin together.2.In a medium pot heat purees,diced mango,glucose and lemon juice to about 40℃ and stir in sugar and pectin NH mix. Bring to a boil.3.Pour hot mixture into 30cm frames previously lined with plastic wrap.Cool and store in the refrigerator.4.When cool cut into 4cm diameter rounds and reserve in the refrigerator until used.EGG WASH200 g egg yolks140 g heavy cream280 g whole milk280 g whole eggs 3 g saltProcedure:1.In a medium bowl mix everything together.SHAPE,PROOF,BAKE ANDASSEMBLY1.Heat a proofing box to 28℃.2.Spray one sheet pan with nonstick spray and line with parchment paper.3.Lightly flour the work surface. Roll the croissant dough into a rectangle about 76x25cm and 0.4cm thick.4.With a 10cm flower shaped cutter cut 12 croissant dough flowers. Brush each croissant lightly with egg wash.5.Transfer the mango pastry cream to a pastry bag with a #5 plain tip. Pipe 30g of the mango pastry cream onto the center of each one. Place on the parchment lined baking sheet. Let proof about 2 hours.6.Preheat a convection oven to 175℃.7.Brush again with egg wash. Bake for about 18 minutes until golden brown. Set immediately on a cooling rack.8.Brush the pastries with warm nappage while it is hot.9.Let cool and place the mango passion fruit jelly in the center of each croissant.表走開，看彩蛋哦~—▼傳送門 · 戳下圖·有配方▼—關注“世界烘焙配方”sjhbpf進入世界頂級烘焙殿堂！全球最新烘焙資料、最炫蛋糕圖片、最時尚面包大師作品，全球名店產(chǎn)品展示，最詳盡的配方食譜！點擊閱讀原文，傳送至下載鏈接（百度云盤）轉載請標注：轉自微信公眾號：世界烘焙配方戳一下在看嘛~你又不會懷孕！ 預覽時標簽不可點