提示:↑點(diǎn)擊上方"世界烘焙配方"快速關(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="255" data-ratio="1" data-s="300,640" src="http://m.puruisaisi.cn/file/upload/202302/14/100208101.jpeg" data-type="jpeg" data-w="1080" />今天繼續(xù)Antonio Bachour的牛叉配方——非?!癇LACK FOREST”!rp86?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。黑 森 林 櫻 桃BLACK FORESTbyAntonio Bachour配方量:15個(gè)杏仁蛋糕【999克】170 克……杏仁膏170 克……無(wú)鹽黃油170 克……細(xì)砂糖 1 個(gè)……香草莢180 克……全蛋(3個(gè)大號(hào)蛋)130 克……面粉 5 克……泡打粉170 克……酸奶油(或馬斯卡彭乳酪) 3 克……鹽制作:1、將烤箱預(yù)熱至165℃。2、將杏仁膏、黃油、砂糖和香草籽(香草莢剖開刮下的香草籽)放入攪拌機(jī)內(nèi)用扁槳/葉槳攪打至輕盈順滑。3、緩慢加入蛋液,每次加入都要徹底攪拌至混合吸收。4、將面粉、泡打粉和鹽混合過(guò)篩后加入到“步驟3”中拌勻。5、最后將酸奶油加入輕輕拌勻(切勿過(guò)度攪拌),倒在鋪有烘焙紙的烤盤上入烤箱烘烤約15分鐘,期間調(diào)轉(zhuǎn)一次烤盤。6、出爐后放在晾曬網(wǎng)上冷卻,然后將邊緣修整好,裁切為圓形冷凍待用。櫻桃啫喱夾層【319克】 50 克……砂糖 7 克……NH果膠粉200 克……櫻桃果茸 25 克……水 37 克……葡萄糖漿制作:1、將砂糖與NH果膠粉在小盆中混合拌勻。2、將果茸、水和葡萄糖漿在中號(hào)鍋內(nèi)加熱至40℃,然后將砂糖/NH果膠加入攪拌煮沸并持續(xù)1分鐘。3、離火,分別倒入20毫升的夾心模具內(nèi),冷凍。黑巧克力慕斯【794克】 4 克……吉利丁片(silver)190 克……全脂牛奶200 克……70&黑巧克力(guanaja 70%)400 克……重奶油/稀奶油(輕度打發(fā))制作:1、將吉利丁片浸泡在冰水中,軟化后擠掉多余的水分待用。2、將牛奶煮沸,加入吉利丁拌融。3、將一部分熱牛奶倒入融化的巧克力中,用手持均質(zhì)機(jī)充分?jǐn)嚢柚凉饬另樆瑺顟B(tài)——這標(biāo)志著完美乳化開端。4、再將剩余的熱牛奶加入乳化均勻,當(dāng)整體溫度降至40℃時(shí),將輕度打發(fā)的稀奶油加入拌勻。紅色巧克力鏡面淋面【1072克】 19 克……吉利丁片(silver)125 克……水225 克……砂糖225 克……葡萄糖漿225 克……牛奶巧克力(jivara)160 克……甜煉乳 90 克……鏡面果膠 3 克……水溶性紅色色素制作:1、將吉利丁片浸泡在冰水中,軟化后擠掉多余的水分待用。2、用中號(hào)鍋將水、砂糖和葡萄糖漿加熱煮至103℃,然后將吉利丁加入拌融。3、將巧克力放入中號(hào)盆中,將熱的糖漿沖入,用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛?、再將甜煉乳和鏡面果膠加入拌勻,最后再將色素加入充分拌勻。5、降溫至35℃即可使用(冷藏隔夜后回溫使用效果更佳)。白色巧克力涂層【500克】300 克……白巧克力200 克……可可脂制作:1、將白巧克力和可可脂融化,保溫40℃待用。組裝&裝飾1、以倒置方式按如下順序操作:模具內(nèi)擠入一層黑巧克力慕斯,放入櫻桃啫喱夾層,再繼續(xù)擠入黑巧克力慕斯,最后放上一片杏仁蛋糕封底,冷凍。2、脫模,用竹簽插起浸入白色巧克力涂層中,取出靜置待其凝結(jié)后,淋面,每個(gè)頂部裝飾一個(gè)巧克力制作的“果枝”。喜歡原汁原味,繼續(xù)CHEF的英文版rp86?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。BLACK FORESTbyAntonio Bachouryields:15ALMOND CAKE170 g almond paste170 g unsalted butter170 g granulated sugar 1 n vanilla bean180 g leggs (3 large eggs)130 g flour 5 g baking powder170 g sour cream ar g saltProcedure:1.Preheat the oven to 165℃.2.In a mixer with the paddle attachment beat the almond paste,butter,sugar and vanilla bean (split lengthwise & scraped) until light and smooth.3.Add the eggs slowly,mixing between each addition.4.Sift the cake flour,baking powder and salt together over the egg mixture.5.Add the sour cream and don't overmix, then grease the parchment as well.Pour the batter into it and bake for 15 minutes,rotating halfway through.6.Cool on a wire rack,then trim the edges. Cut in round pieces and keep in the freezer.CHERRY JELLY 50 g granulated sugar 7 g pectin NH200 g cherry puree 25 g water 37 g glucoseProcedure:1.Mix sugar and pectin in a small bowl.2.In a medium sized pot,heat puree,water and glucose to 40℃.Then add the sugar-pectin mixture and bring to boil for 1 minutes.3.Remove from heat.Pour into a 20 ml insert mold. Freeze.GUANAJA 70% CHOCOLATE MOUSSE 4 g silver gelatin sheets190 g whole milk200 g guanaja 70% chocolate400 g heavy cream (whipped to soft peaks)Procedure:1.Soak the gelatin in ice water.Melt the chocolate.2.Bring the milk to a boil and add the drained gelatin.3.Pour some hot milk into the melted chocolate and mix with the hand blender in order to get a smooth,elastic and shiny texture,which is the sign of a well started emulsion.4.Add the remaining milk,keeping the texture. once the mixture reaches 40℃,fold the whipped cream in the mixture.RED GLAZE 19 g silver gelatin sheets125 g water225 g granulated sugar225 g glucose syrup225 g jivara milk chocolate160 g condensed milk 90 g nappage 5 g water based red food coloringProcedure:1.Soak the gelatin in ice water until softened,squeeze excess water and set aside.2.In a medium size pot,bring sugar and glucose to a boil (103℃). When hot,stir in the drained gelatin.3.Place chocolate in a medium size bowl.Pour the hot mixture onto chocolate and emulsify.4.Stir in the condensed milk and neutral glaze.Using a hand blender,add teh food color.5.The glaze will be ready when it reaches 35℃.WHITE CHOCOLATE COATING300 g white chocolate200 g cocoa butterProcedure:1.Melt white chocolate and cocoa butter.Keep to 40℃.ASSEMBLY1.Build the cherry monoportions upside down in the following order: pipe a layer of mousse;place the cherry jelly on it;place some more mousse onto the jelly;add a small amount of mousse and place the cake on top.Freeze.2.Unmold,put a stick in each one and dip them into the white chocolate coating.Let them set and glaze. Put a chocolate stick on the top of each one.表走開,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)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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