遇見你，三生有杏（已打包·可下載）

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三生有————杏

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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="655" data-ratio="1.25" data-s="300,640" src="http://m.puruisaisi.cn/file/upload/202212/23/114229891.jpeg" data-type="jpeg" data-w="1080" >今見韓國強力女chefEunyoung Yun（下圖，中）秋意濃·黃金杏看圖就知道不會很麻煩妥妥的實用派！7es5?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(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“提取碼”復(fù)制一下~另外，部分地區(qū)可能因為某些不可抗原因?qū)е聼o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。三生有杏APRICOT TARTByEunyoung Yun (GARUHARU)配方量：15個 (直徑7 cm)沙布列撻殼【450.9克】 86 克……黃油163 克……中筋面粉 82 克……糖粉0.9 克……鹽 48 克……全蛋 12 克……杏仁粉 12 克……粗粒小麥粉(semoling) 47 克……玉米淀粉制作：1、全部材料均需為低溫狀態(tài)。2、將中筋粉和切丁黃油（2CM大小）放入攪拌機中，用扁槳攪打至形成均勻松散的砂礫狀態(tài)。3、將剩余的其他材料加入，繼續(xù)攪拌至大致均勻的面團狀（不要過度攪拌）。4、將之倒在工作臺上，整理成均勻球形，散開的部分適當(dāng)用刮片整理收回。5、保鮮膜密封，冷藏松弛至少3小時。6、搟壓至1.5毫米厚度，并裁切為圓形，鋪入直徑7CM的撻模內(nèi)。7、入烤箱以160℃烘烤15分鐘，出爐，刷“涂刷蛋液”，再次放入烤箱烘烤5分鐘。涂刷蛋液【135克】75 克……稀奶油60 克……蛋黃制作：1、將稀奶油與蛋黃充分?jǐn)嚢杈鶆虿⑦^濾。2、裝入噴槍，噴在撻殼內(nèi)外壁均勻一薄層。龍蒿杏仁奶油餡【318克】90 克……杏仁粉70 克……糖粉80 克……全蛋 2 克……龍蒿葉13 克……玉米粉15 克……黃油24 克……蛋白24 克……細(xì)砂糖制作：1、將蛋白在攪拌缸中打發(fā)。2、攪拌同時將細(xì)砂糖分3-4次加入。3、持續(xù)打發(fā)至形成光亮的雞尾狀蛋白霜。4、將全蛋與龍蒿葉（鮮）用均質(zhì)機/攪拌棒攪拌混合均勻。5、將杏仁粉、糖粉加入混合打發(fā)。6、順序加入過篩的玉米淀粉和融化的黃油（55-60℃）攪拌均勻。7、分兩次拌入“步驟3”的蛋白霜。8、每個撻殼內(nèi)擠入15克，放入烤箱以160℃烘烤約15分鐘（至8分熟）。9、表面擺滿杏子果肉片，再繼續(xù)以160℃烘烤15分鐘。杏桃啫喱【248.7克】 53 克……桃子果茸124 克……杏子果茸 27 克……檸檬汁 41 克……細(xì)砂糖3.7 克……瓊脂粉制作：1、將兩種果茸和檸檬汁在厚底平底鍋中加熱至45℃。2、將細(xì)砂糖和瓊脂粉拌勻加入，煮沸。3、冷藏至凝固。4、用手持均質(zhì)機/攪拌棒攪打至柔順的啫喱狀。杏子餡【414克】220 克……杏（去皮去核） 15 克……橄欖油176 克……杏桃啫喱（配方↑） 1 克……芫荽籽/香菜籽 2 克……龍蒿葉（鮮）制作：1、將杏子去核后切成1CM的塊狀，刷橄欖油，入烤箱以250℃烘烤約2分鐘。2、出爐后攪拌至完全冷卻，加入切碎的龍蒿葉、磨碎的芫荽籽/香菜籽和“杏桃啫喱”攪拌均勻。3、擠在烤熟并冷卻的撻殼內(nèi)的“龍蒿杏仁奶油餡”表面，抹平，冷凍。吉利丁凍【60克】10 克……吉利丁粉（200Bloom）50 克……水制作：1、將比例為1:5的吉利丁粉與冷水混合室溫靜置。2、約20-30分鐘后，會形成果凍狀，將之切割為1-2CM的小丁狀，便于隨時取用。3、冷藏可以儲存14天，冷凍則可以儲存90天。杏子馬斯卡彭打發(fā)奶油【405.2克】 65 克……杏子果茸7.2 克……吉利丁凍 72 克……35%白巧克力(Ivoire 35%)183 克……稀奶油 78 克……馬斯卡彭乳酪制作：1、將稀奶油加熱至40℃，加入吉利丁凍拌融。2、倒在融化至35℃的白巧克力中，用手持均質(zhì)機充分?jǐn)嚢枞榛?、加入35℃的杏子果茸，繼續(xù)攪拌乳化。4、最后將馬斯卡彭乳酪加入攪拌均勻。5、冷藏隔夜（12小時），使用時打發(fā)。6、打發(fā)后，擠入直徑4CM的半球形硅膠模具內(nèi)至1/2滿，用小湯匙將中心位置壓出個小圓坑，擠入3克“杏桃啫喱”。7、然后繼續(xù)擠滿“杏子馬斯卡彭打發(fā)奶油”，抹平，冷凍。橙色淋面【298.5克】 72 克……水168 克……杏子果茸4.5 克……NH果膠粉 20 克……細(xì)砂糖 34 克……玉米糖漿適量克……橙色食用色素（天然）制作：1、將水、果茸和天然色素放入厚底平底鍋中加熱至45℃。2、將細(xì)砂糖和NH果膠粉拌勻，加入。3、將玉米糖漿加入，煮沸。4、降溫至65℃，用手持均質(zhì)機充分?jǐn)嚢枞榛良?xì)膩光亮順滑。組裝&裝飾1、將冷凍的半球形“杏子馬斯卡彭打發(fā)奶油”脫模，淋面。2、放在冷凍的撻表面正中心位置。3、將杏子果肉瓣上涂刷少量橄欖油，環(huán)繞擺在淋面的“杏子馬斯卡彭打發(fā)奶油”周圍。4、最后頂部裝飾一片可食用綠色嫩葉完成。喜歡原汁原味繼續(xù)CHEF的英文版7es5?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(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“提取碼”復(fù)制一下~另外，部分地區(qū)可能因為某些不可抗原因?qū)е聼o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。APRICOT TARTByEunyoung Yun (GARUHARU)for：15 ea (φ 7 cm)P?TE à SABLé 86 g dry butter163 g all-purpose flour 82 g powdered sugar0.9 g salt 48 g whole eggs 12 g almond powder 12 g semoling (medium grind) 47 g starchprocedure:1.All ingredients should be prepared cold.2.In a food processor, add all-purpose flour and dry butter cut to 2 cm cubes.Grind until the mixture resembles coarse sand.3.Add rest of the ingredients and continue mixing until the dough becomes somewhat homogeneous.4.Place the dough on the worktable and knead to form a boll.Using a scraper, spread the dough as if to push away, to mix the ingredients evenly.5.Wrap the finished dough with plastic wrap to prevent from drying, and store in fridge to rest at least 3 hours.6.Roll out to 1.5 mm, and shape to desired size to bake.7.If baking-type fillings are filled, bake until the shells are light brown.15 minutes at 160℃ (50% baked) - spray egg wash - 5 minutes at 160℃ (80% baked).EGG WASH75 g fresh cream60 g egg yolksprocedure:1.Thoroughly mix fresh cream and egg yolks.2.Use spray gun or brush to apply thinly on the tarte shells.LIGHT ALMOND CREAM WITH TARRAGON AROMA90 g almond powder70 g powdered sugar80 g whole eggs 2 g tarragon leaves13 g starch15 g butter24 g egg whites24 g sugarprocedure:1.Whip egg whites in a mixing bowl.2.Continue to whip, gradually adding sugar in 3-4 times.3.Whip until the meringue forms elastic peaks and bends slightly when the whisk is lifted.4.In a bowl, mix whole eggs and tarragon leaves using a hand blender.5.Whisk in almond powder and powdered sugar, and whip.6.Mix with sifted starch and then butter melted to 55-60℃ in order.7.Fold in the meringue in 2 times.8.Pipe 15 g of light almond cream with tarragon aroma in 80% baked tart shells.9.Top with apricot segment and bake for 15 minutes at 160℃.APRICOT & PEACH GEL 53 g peach purée124 g apricot purée 27 g lemon juice 41 g sugar3.7 g agar-agarprocedure:1.In a saucepan, heat peach purée, apricot purée and lemon juice to 45℃.2.Stir in previously thoroughly mixed sugar and agar-agar and heat until it boils.3.Store in fridge to set.4.Blend with a hand blender until it turns into a soft gel.APRICOT FILLING220 g apricots 15 g olive oil176 g Apricot & peach gel 1 g coriander seeds 2 g tarragon leavesprocedure:1. Toss apricots diced in 1 cm cubes in moderate amount of olive oil and bake for about 2 minutes at 250℃.2.Mix completely cooled and diced apricots, finely chopped tarragon leaves, ground coriander seeds and apricot & peach gel.3.Top it off with finished apricot filling on light almond cream with tarragon aroma. Freeze completely.GELATIN MASS10 g powdered gelatin (200 Bloom)50 g waterprocedure:1.Scale powdered gelatin and water in ratio of 1:5.2.Mix powdered gelatin and water.3.When the gelatin is set, cut into moderate size to use.4.It can be stored about 2 weeks in refrigerator, and 3 months in freezer.APRICOT & MASCARPONE WHIPPED CREAM 65 g apricot purée7.2 g gelatin mass (1:5) 72 g white chocolate (Ivoire 35%)183 g fresh cream 78 g mascarpone cheeseprocedure:1.Mix fresh cream heated to 40℃ and melted gelatin.2.Pour over white chocolate melted to 35℃, and mix with a hand blender.3.Mix with apricot purée warmed to 35℃.4.Add mascarpone cheese and continue mixing.5.Rest in fridge for 12 hours. Whip to use.6.Fill 50% of 4 cm diameter half-sphere shells silicone molds with apricot & mascarpone whipped cream. Concave the center with a spoon.Pipe about 3 g of finished apricot & peach gel in the very center of the molds.7.Top it off with apricot and mascarpone whipped cream again. Even out the surface with a spatula and store in freezer until completely frozen.ORANGE GLAZE 72 g water168 g apricot purée4.5 g pectin NH 20 g sugar 34 g corn syrup qs g orange natural food colorprocedure:1.In a saucepan, heat water, apricot purée and orange natural food color until 45℃.2.Stir in previously mixed pectin NH and sugar.3.Add corn syrup and continue to heat until it boils.4.To use, set the glaze to 65℃, and mix thoroughly using a hand blender.ASSEMBLY & FINISH1.Remove the frozen apricot & mascarpone whipped cream from the molds and glaze the cream.2.Place on the center of the tartes.3.Coat segment apricots with little bit of olive oil.Place around the edge of the tartes.4.Decorate with herbs to finish.表走開，看彩蛋哦~—▼傳送門 · 戳下圖·更多圖▼—關(guān)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(zhuǎn)載請標(biāo)注：轉(zhuǎn)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(yù)覽時標(biāo)簽不可點