↑點(diǎn)擊"世界烘焙配方"關(guān)注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" data-s="300,640" src="http://qwvm.cn/file/upload/202211/18/170852371.jpeg" data-type="jpeg" data-w="960" />又見(jiàn)大B哥(Antonio Bachour,下圖)這次分享他的“巧克力布里歐修”4vwr?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(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件,省去大家自己復(fù)制黏貼的麻煩,配方文件無(wú)任何水印設(shè)置;“提取碼”因近日度娘抽風(fēng)搞怪,暫不提供無(wú)碼下載服務(wù),只能按她的規(guī)矩來(lái),所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外,部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文,可以在文末的【置頂留言】中找到鏈接和提取碼。巧克力布里歐修CHOCOLATE CUSTARD BRIOCHEBy Antonio Bachour配方量:24個(gè)布里歐修面團(tuán)780 克……高筋粉 70 克……砂糖 15 克……鹽300 克……全蛋150 克……蛋黃 56 克……轉(zhuǎn)化糖漿 30 克……全脂牛奶 40 克……鮮酵母350 克……無(wú)鹽黃油制作:1、攪拌機(jī)安裝勾槳(hook attachment),將面粉、砂糖、鹽、全蛋、蛋黃、轉(zhuǎn)化糖漿和牛奶混合低速攪拌,5分鐘后加入酵母和黃油,繼續(xù)中速攪拌30分鐘。2、將面團(tuán)放入稍大的盆中,用保鮮膜覆蓋,再覆蓋毛巾,至于室內(nèi)溫暖無(wú)風(fēng)的區(qū)域自然醒發(fā)至面團(tuán)體積增至1倍左右,約耗時(shí)60-75分鐘。3、面團(tuán)顛倒翻轉(zhuǎn),覆蓋保鮮膜和毛巾,冷藏隔夜。巧克力卡仕達(dá)夾心餡450 克……全脂牛奶150 克……稀奶油 90 克……全蛋 75 克……砂糖 30 克……玉米淀粉 90 克……無(wú)鹽黃油210 克……70%黑巧克力制作:1、中號(hào)鍋內(nèi)將牛奶和稀奶油煮沸,在另一個(gè)碗內(nèi)將砂糖、蛋黃和玉米淀粉混合攪打至泛白,然后兩者混合拌勻后再煮沸并持續(xù)2分鐘,然后離火放入巧克力和黃油攪拌均勻。2、保鮮膜貼面覆蓋冷藏待用。巧克力酥脆粒150 克……中筋粉 30 克……可可粉150 克……杏仁粉150 克……黑糖(紅糖) 3 克……肉桂粉 3 克……鹽150克……無(wú)鹽黃油制作:1、烤箱預(yù)熱至165℃。2、將面粉、可可粉、杏仁粉、糖、肉桂粉和鹽在安裝有扁槳(paddle attachment)的攪拌機(jī)(桌上廚師機(jī))內(nèi)混合拌勻,放入切丁黃油低速攪拌至混合均勻的松散砂礫狀態(tài)。3、鋪在硅膠烤盤(pán)上,在預(yù)熱至165℃的烤箱中烘烤約15分鐘,期間每5分鐘攪拌一次,防止粘連結(jié)塊。4、冷卻后密封室溫儲(chǔ)存待用。蛋奶液(涂刷表面)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(zhì)機(jī))。組裝完成1、醒發(fā)柜調(diào)溫至28℃。準(zhǔn)備24個(gè)馬芬蛋糕模具或者鋁箔杯型模具,用黃油擦涂?jī)?nèi)壁。2、冷藏的面團(tuán)取出,分割為70克/個(gè),搓圓,放入杯型模具內(nèi)擺在平盤(pán)上入醒發(fā)柜醒發(fā)2小時(shí)。3、烤箱預(yù)熱至180℃。4、巧克力卡仕達(dá)醬裝入裱花袋內(nèi)(圓形花嘴),從頂部插入面團(tuán)中擠入,然后表面刷蛋奶液,再撒一層巧克力酥脆粒,入烤箱烘烤8分鐘左右。喜歡原汁原味繼續(xù)CHEF的英文版4vwr?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(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件,省去大家自己復(fù)制黏貼的麻煩,配方文件無(wú)任何水印設(shè)置;“提取碼”因近日度娘抽風(fēng)搞怪,暫不提供無(wú)碼下載服務(wù),只能按她的規(guī)矩來(lái),所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外,部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文,可以在文末的【置頂留言】中找到鏈接和提取碼。CHOCOLATE CUSTARD BRIOCHEBy Antonio Bachourfor: 24 Brioche RollsBRIOCHE780 g bread flour 70 g granulated sugar 15 g salt300 g eggs150 g egg yolks 56 g invert sugar 30 g whole milk 40 g fresh yeast350 g unsalted butterProcess:1.In a stand mixer fitted with the hook attachment combine bread flour,sugar,salt,whole eggs,egg yolks,invert sugar and milk and mix on low speed. After 5 minutes add the yeast and butter. On medium speed mix for 30 minutes.2.Transfer dough to a large bowl. Cover bowl with plastic wrap, then a kitchen towel. Let rise in warm draft-free area until almost doubled in volume, 1 hour to 1 hour 15 minutes.3.Punch dough down. Cover dough again with plastic wrap and a kitchen towel and refrigerate dough overnight.CHOCOLATE CUSTARD FILLING450 g whole milk150 g heavy cream 90 g egg yolks 75 g granulated sugar 30 g cornstarch 90 g unsalted butter210 g dark chocolate 70%Process:1.In a medium pot bring the milk and cream to a boil . In a separate bowl whip the yolks with the sugar and cornstarch until pale. Combine the two mixtures together and cook at the boil for about 2 minutes. Mix in the chocolate and stir in the butter with a whisk.2.Cover the surface with plastic wrap and set aside in the refrigerator.CHOCOLATE CRUMBLE150 g all-purpose flour 30 g cocoa powder150 g almond flour150 g dark brown sugar 3 g ground cinnamon 3 gsalt150 g unsalted butterProcess:1.Preheat oven 165℃.2.In a stand mixer fitted with the paddle attachment combine flour, coca, almond flour, brown sugar, cinnamon and salt. 3.Beat until well mixed. Beat in butter on low speed until mostly incorporated.4.Spread evenly on a silicone mat. Place on a sheet pan and bake for 15 minutes,stirring every 5 minutes.5.Cool, cover , and store at room temperature until ready to use.EGG WASH200 g egg yolks140 g heavy cream280 g whole milk280 g whole eggs 3 g saltProcess:In a medium bowl mix everything together.ASSEMBLYUnsalted butter, as neededBroiche Dough , coldBrioche Custard FillingEgg Wash, as neededChocolate CrumbleProcess:1.Heat a proofing box to 28℃.2.Butter 24 muffin cups or aluminum cups. Scale cold dough into 70g portions. Roll each piece into smooth ball. Place in cups. Place on a sheet pan and proof for about two hours.3.Preheat the oven to 180℃.4.Transfer the Chocolate Custard to a pastry bag fitted with a round tip. Inject custard into each ball. Brush fermented brioche with Egg Wash. Sprinkle with Chocolate Crumble and Bake for 8 minutes.表走開(kāi),看彩蛋哦~—▼傳送門 · 戳下圖·有配方▼—關(guān)注“世界烘焙配方”sjhbpf進(jìn)入世界頂級(jí)烘焙殿堂!全球最新烘焙資料、最炫蛋糕圖片、最時(shí)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(diǎn)擊閱讀原文,傳送至下載鏈接(百度云盤(pán))轉(zhuǎn)載請(qǐng)標(biāo)注:轉(zhuǎn)自微信公眾號(hào):世界烘焙配方戳一下在看嘛~你又不會(huì)懷孕! 預(yù)覽時(shí)標(biāo)簽不可點(diǎn)
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