草莓鏡面淋面By Richard Hawke草莓水果淋面【1000克】430 克……草莓果茸 20 克……檸檬汁260 克……水140 克……葡萄糖漿140 克……細(xì)砂糖 10 克……NH果膠粉制作:1、將果茸、水、葡萄糖漿和檸檬汁混合加熱至50℃。2、將剩余的干粉類材料(細(xì)砂糖與NH果膠粉)混勻后緩慢撒入,用攪拌棒/均質(zhì)機(jī)攪拌并清除結(jié)塊和泡沫。3、繼續(xù)加熱并持續(xù)攪拌至85℃,離火,冷藏待用。4、使用時(shí)回溫至35-40℃,用攪拌棒/均質(zhì)機(jī)攪拌至無氣泡狀態(tài)。
芒果鏡面淋面By Richard Hawke芒果淋面【1000克】430 克……芒果果茸 5 克……酒石酸溶液277克……水140 克……葡萄糖漿140 克……細(xì)砂糖 8 克……NH果膠粉制作:1、將果茸、水、葡萄糖漿和酒石酸溶液(tartaric acid solution:酒石酸與水1:1加熱至完全融化,即為“酒石酸溶液”,酒石酸:tartaric caid,推薦LOUIS FRANCOIS?)混合加熱至50℃。2、將剩余的干粉類材料(細(xì)砂糖與NH果膠粉)混勻后緩慢撒入,用攪拌棒/均質(zhì)機(jī)攪拌并清除結(jié)塊和泡沫。3、繼續(xù)加熱并持續(xù)攪拌至85℃,離火,冷藏待用。4、使用時(shí)回溫至35-40℃,用攪拌棒/均質(zhì)機(jī)攪拌至無氣泡狀態(tài)。繼續(xù)chef的英文版今日配方下載提取碼:q2yr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,暫不提供無碼下載服務(wù),只能按她的規(guī)矩來,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。世界烘焙配方PEAR GLAZEBy Richard HawkePEAR GLAZE420 g pear purée 30 g lemon juice260 g water140 g glucose140 g caster sugar 10 g pectin NHProcess:1.Heat liquids with glucose to 50℃.2.Gradually add remaining powders and mix with hand blender to remove lumps.3.Heat,constantly whisk, to 85℃.Remove from heat and refrigerate before use.4.Heat to 35-40 ℃,blend without incorporating air bubbles glazing.
STRAWBERRY GLAZEBy Richard HawkeSTRAWBERRY GLAZE430 g strawberry purée 20 g lemon juice260 g water140 g glucose140 g caster sugar 10 g pectin NHProcess:1.Heat liquids with glucose to 50℃.2.Gradually add remaining powders and mix with hand blender to remove lumps.3.Heat,constantly whisk, to 85℃.Remove from heat and refrigerate before use.4.Heat to 35-40 ℃,blend without incorporating air bubbles glazing.
MANGO GLAZEBy Richard HawkeMANGO GLAZE430 g mango purée 5 g tartaric acid solution277 g water140 g glucose140 g caster sugar 8 g pectin NHProcess:1.Heat liquids with glucose to 50℃.2.Gradually add remaining powders and mix with hand blender to remove lumps.3.Heat,constantly whisk, to 85℃.Remove from heat and refrigerate before use.4.Heat to 35-40 ℃,blend without incorporating air bubbles glazing.戳下圖·穿越至另外3款水果鏡面淋面關(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!