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="655" data-ratio="1.276851851851852" data-s="300,640" src="http://buymedsaustralia.com/file/upload/202301/30/120548701.png" data-type="png" data-w="1080" />彩妝版的“Paris-Brest”！紫薯VS草莓看起來(lái)分外妖嬈，這個(gè)車輪泡芙使用了紫薯，配方來(lái)自帥酷的女chefEmma Nemechek（下圖）！ayjk?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。紫薯巴黎布雷斯特UBE PARIS-BRESTBy Emma Nemechek配方量：12個(gè)（直徑7.5CM）紫薯泡芙酥皮【90克】30 克……中筋面粉30 克……細(xì)砂糖20 克……無(wú)鹽黃油/淡味黃油（冷藏）10 克……紫薯粉制作：1、將全部材料放入攪拌機(jī)中用扁槳攪打至均勻面團(tuán)狀。2、將面團(tuán)放整理成圓棍形用保鮮膜包好，冷凍至可以切割的硬度。3、切割為片狀，繼續(xù)冷凍待用。巴黎布雷斯特泡芙【761克】188 克……水 63 克……全脂牛奶2.5 克……鹽7.5 克……細(xì)砂糖100 克……黃油150 克……中筋面粉（過(guò)篩）250 克……全蛋適量克……涂刷蛋液制作：1、將水、牛奶、鹽、砂糖和黃油在厚底平底鍋中煮沸，離火，加入過(guò)篩的面粉用竹鏟攪拌，然后再次小火加熱并保持不間斷攪拌，直至面糊開始呈面團(tuán)狀態(tài)并鍋底出現(xiàn)薄膜。2、將面團(tuán)轉(zhuǎn)移到攪拌機(jī)中，分次加入全蛋液，每次攪拌至完全吸收，最終面糊為光亮順滑狀態(tài)。3、將面糊裝入裱花袋中，用多齒花嘴在鋪有硅膠烤墊（或烘焙油紙）的烤盤上擠直徑7.5CM的圓環(huán)形，涂刷蛋液并蓋上一片“紫薯泡芙酥皮（配方↑）”。4、入烤箱以149℃烘烤40-50分鐘，期間禁止打開烤箱。紫薯醬【3081克】1440 克……水 40 克……棕色砂糖/赤砂糖 115 克……紫薯粉 700 克……煉乳 700 克……淡奶（evaporated milk） 26 克……紫薯精華（天然，ube extract） 60 克……黃油制作：1、將水、糖和紫薯粉放入厚底平底鍋中以中火加熱煮15分鐘，加入煉乳和淡奶（國(guó)內(nèi)常用的是“三花淡奶”，注意不是“淡奶油”）和紫薯精華中小火煮沸，然后小火繼續(xù)加熱并保持不間斷攪拌以避免煮焦，直至其濃縮為呈濃稠的、可涂抹的狀態(tài)，大約需要30分鐘。2、離火，將切丁黃油加入攪拌均勻，冷卻待用。香草慕斯林奶油【1235克】630 克……全脂牛奶 10 克……香草精（天然）125 克……蛋黃160 克……細(xì)砂糖 50 克……玉米淀粉260 克……黃油（軟化）制作：1、將牛奶和香草精（或者香草莢）在厚底平底鍋中煮沸。同時(shí)，將蛋黃、細(xì)砂糖和玉米淀粉在盆中攪拌至泛白，然后將煮沸的香草牛奶沖入拌勻后，倒回鍋中中小火加熱至85℃的卡仕達(dá)，期間保持不間斷攪拌以免煮焦。2、將之倒入盆中，保鮮膜貼面覆蓋，快速冷藏降溫。3、冷卻后，將軟化的黃油攪打至順滑的奶油狀態(tài)，然后與冷卻的卡仕達(dá)拌勻。組裝&裝飾適量……杏桃果膠適量……草莓（去葉）適量……芒果（切?。┻m量……薄荷葉適量……烤熟的椰子片（或杏仁片）適量……糖粉制作：1、將烤熟冷卻的泡芙橫向切開，底部一半泡芙內(nèi)擠入“紫薯醬”。2、將星形花嘴裝入裱花袋內(nèi)，將“香草慕斯林奶油”裝入裱花袋的一側(cè)，另一側(cè)裝入“紫薯醬”，這樣擠出來(lái)會(huì)是雙重色彩，將之?dāng)D在“步驟1”的紫薯醬上。表面撒適量烤熟的椰子片（或杏仁片），然后蓋上被切掉的另一半泡芙。3、頂部擠三滴球形“紫薯醬”，裝飾以草莓、芒果和薄荷葉，最后撒適量糖粉。喜歡原汁原味繼續(xù)CHEF的英文版ayjk?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。UBE PARIS-BRESTBy Emma Nemechekfor: 12 paris-brestUBE STREUSEL30 g all-purpose flour30 g granulated sugar20 g unsalted butter, cold10 g ube powderProcedure:1.In a mixer fitted with the paddle attachment, mix all ingredients to a homogenous paste.2.Place the dough on a piece of film wrap and roll like a mini log. Freeze until hard enough to grate.3.Grate frozen ube log on a plate and keep in freezer until ready to use.CHOUX DOUGH188 g water 63 g whole milk2.5 g salt7.5 g granulated sugar100 g unsalted butter150 g all-purpose flour, sifted250 g whole eggs qs g egg washProcedure:1.Bring the water, milk, salt, sugar and butter to a boil in a saucepan. When the mixture boils, remove it from the heat and rapidly incorporate the flour with a spatula. Place the saucepan back on low heat and cook, stirring constantly to prevent burning, until the dough stops sticking to the side of the pan.2.Place the dough in a mixing bowl fitted with a flat baeter. Add the eggs gradually and incorporate until the dough is shiny and smooth.3.Fill a pastry bag fitted with a large French tip with the dough and pipe twelve 3'' rounds on a full sheet pan lined with a silicone mat or parchment paper. Brush each round with egg wash and sprinkle with grated UBE TREUSEL.4.Bake in a convection oven at 149℃ for 40-50 minutes.UBE JAM1440 g water 40 g brown sugar 115 g ube powder 700 g condensed milk 700 g evaporated milk 26 g ube extract 60 g unsalted butterProcedure:1.In a saucepan, combine the water, brown sugar and ube powder and cook overmedium heat for 15 minutes. Add the milks and ube extract and bring to a simmer; reduce heat to low and cook, stirring frequently to avoid burning, until thick and spreadable, about 30 minutes.2.Remove pan from heat and whisk in butter grandually. Allow to cool before using.VANILLA MOUSSELINE CREAM630 g whole milk 10 g vanilla extract125 g egg yolks160 g granulated sugar 50 g cornstarch260 g unsalted butter, softenedProcedure:1.In a saucepan, bring the milk and vanilla to a boil. Meanwhile, in a bowl, whisk the egg yolks, sugar and cornstarch together. Temper the hot milk into egg yolk mixture. Pour everything back into saucepan and cook on medium-low heat 85℃, stirring and whisking to avoid burning.2.Transfer the pastry cream to a bowl and cover with plastic wrap. Allow to chill in refrigerator.3.once the pastry cream is cold, cream the butter and set asied. Whisk the pastry cream and add the whipped creamed butter.ASSEMBLY1.Cut the baked choux pastry in half crosswise. Pipe the UBE JAM onto the bottom half.2.Fit a pastry bag with a large star tip and fill one side of the bag with the VANILLA MOUSSELINE CREAM and the other with UBE JAM to make a two-tone filling. Pipe filling over the piped jam. Sprinkle toasted coconut over the filling, then place top part of pate choux over it.3.Pipe 3 dots of UBE JAM on top and arrange a glazed strawberry quarter, one mango cube and 1 mint leaf on each dot. Dust with arctic snow.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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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。
配方量：12個(gè)（直徑7.5CM）紫薯泡芙酥皮【90克】30 克……中筋面粉30 克……細(xì)砂糖20 克……無(wú)鹽黃油/淡味黃油（冷藏）10 克……紫薯粉制作：1、將全部材料放入攪拌機(jī)中用扁槳攪打至均勻面團(tuán)狀。2、將面團(tuán)放整理成圓棍形用保鮮膜包好，冷凍至可以切割的硬度。3、切割為片狀，繼續(xù)冷凍待用。巴黎布雷斯特泡芙【761克】188 克……水 63 克……全脂牛奶2.5 克……鹽7.5 克……細(xì)砂糖100 克……黃油150 克……中筋面粉（過(guò)篩）250 克……全蛋適量克……涂刷蛋液制作：1、將水、牛奶、鹽、砂糖和黃油在厚底平底鍋中煮沸，離火，加入過(guò)篩的面粉用竹鏟攪拌，然后再次小火加熱并保持不間斷攪拌，直至面糊開始呈面團(tuán)狀態(tài)并鍋底出現(xiàn)薄膜。2、將面團(tuán)轉(zhuǎn)移到攪拌機(jī)中，分次加入全蛋液，每次攪拌至完全吸收，最終面糊為光亮順滑狀態(tài)。3、將面糊裝入裱花袋中，用多齒花嘴在鋪有硅膠烤墊（或烘焙油紙）的烤盤上擠直徑7.5CM的圓環(huán)形，涂刷蛋液并蓋上一片“紫薯泡芙酥皮（配方↑）”。4、入烤箱以149℃烘烤40-50分鐘，期間禁止打開烤箱。紫薯醬【3081克】1440 克……水 40 克……棕色砂糖/赤砂糖 115 克……紫薯粉 700 克……煉乳 700 克……淡奶（evaporated milk） 26 克……紫薯精華（天然，ube extract） 60 克……黃油制作：1、將水、糖和紫薯粉放入厚底平底鍋中以中火加熱煮15分鐘，加入煉乳和淡奶（國(guó)內(nèi)常用的是“三花淡奶”，注意不是“淡奶油”）和紫薯精華中小火煮沸，然后小火繼續(xù)加熱并保持不間斷攪拌以避免煮焦，直至其濃縮為呈濃稠的、可涂抹的狀態(tài)，大約需要30分鐘。2、離火，將切丁黃油加入攪拌均勻，冷卻待用。香草慕斯林奶油【1235克】630 克……全脂牛奶 10 克……香草精（天然）125 克……蛋黃160 克……細(xì)砂糖 50 克……玉米淀粉260 克……黃油（軟化）制作：1、將牛奶和香草精（或者香草莢）在厚底平底鍋中煮沸。同時(shí)，將蛋黃、細(xì)砂糖和玉米淀粉在盆中攪拌至泛白，然后將煮沸的香草牛奶沖入拌勻后，倒回鍋中中小火加熱至85℃的卡仕達(dá)，期間保持不間斷攪拌以免煮焦。2、將之倒入盆中，保鮮膜貼面覆蓋，快速冷藏降溫。3、冷卻后，將軟化的黃油攪打至順滑的奶油狀態(tài)，然后與冷卻的卡仕達(dá)拌勻。組裝&裝飾適量……杏桃果膠適量……草莓（去葉）適量……芒果（切?。┻m量……薄荷葉適量……烤熟的椰子片（或杏仁片）適量……糖粉制作：1、將烤熟冷卻的泡芙橫向切開，底部一半泡芙內(nèi)擠入“紫薯醬”。2、將星形花嘴裝入裱花袋內(nèi)，將“香草慕斯林奶油”裝入裱花袋的一側(cè)，另一側(cè)裝入“紫薯醬”，這樣擠出來(lái)會(huì)是雙重色彩，將之?dāng)D在“步驟1”的紫薯醬上。表面撒適量烤熟的椰子片（或杏仁片），然后蓋上被切掉的另一半泡芙。3、頂部擠三滴球形“紫薯醬”，裝飾以草莓、芒果和薄荷葉，最后撒適量糖粉。
ayjk?今日配方下載提取碼
for: 12 paris-brestUBE STREUSEL30 g all-purpose flour30 g granulated sugar20 g unsalted butter, cold10 g ube powderProcedure:1.In a mixer fitted with the paddle attachment, mix all ingredients to a homogenous paste.2.Place the dough on a piece of film wrap and roll like a mini log. Freeze until hard enough to grate.3.Grate frozen ube log on a plate and keep in freezer until ready to use.CHOUX DOUGH188 g water 63 g whole milk2.5 g salt7.5 g granulated sugar100 g unsalted butter150 g all-purpose flour, sifted250 g whole eggs qs g egg washProcedure:1.Bring the water, milk, salt, sugar and butter to a boil in a saucepan. When the mixture boils, remove it from the heat and rapidly incorporate the flour with a spatula. Place the saucepan back on low heat and cook, stirring constantly to prevent burning, until the dough stops sticking to the side of the pan.2.Place the dough in a mixing bowl fitted with a flat baeter. Add the eggs gradually and incorporate until the dough is shiny and smooth.3.Fill a pastry bag fitted with a large French tip with the dough and pipe twelve 3'' rounds on a full sheet pan lined with a silicone mat or parchment paper. Brush each round with egg wash and sprinkle with grated UBE TREUSEL.4.Bake in a convection oven at 149℃ for 40-50 minutes.UBE JAM1440 g water 40 g brown sugar 115 g ube powder 700 g condensed milk 700 g evaporated milk 26 g ube extract 60 g unsalted butterProcedure:1.In a saucepan, combine the water, brown sugar and ube powder and cook overmedium heat for 15 minutes. Add the milks and ube extract and bring to a simmer; reduce heat to low and cook, stirring frequently to avoid burning, until thick and spreadable, about 30 minutes.2.Remove pan from heat and whisk in butter grandually. Allow to cool before using.VANILLA MOUSSELINE CREAM630 g whole milk 10 g vanilla extract125 g egg yolks160 g granulated sugar 50 g cornstarch260 g unsalted butter, softenedProcedure:1.In a saucepan, bring the milk and vanilla to a boil. Meanwhile, in a bowl, whisk the egg yolks, sugar and cornstarch together. Temper the hot milk into egg yolk mixture. Pour everything back into saucepan and cook on medium-low heat 85℃, stirring and whisking to avoid burning.2.Transfer the pastry cream to a bowl and cover with plastic wrap. Allow to chill in refrigerator.3.once the pastry cream is cold, cream the butter and set asied. Whisk the pastry cream and add the whipped creamed butter.ASSEMBLY1.Cut the baked choux pastry in half crosswise. Pipe the UBE JAM onto the bottom half.2.Fit a pastry bag with a large star tip and fill one side of the bag with the VANILLA MOUSSELINE CREAM and the other with UBE JAM to make a two-tone filling. Pipe filling over the piped jam. Sprinkle toasted coconut over the filling, then place top part of pate choux over it.3.Pipe 3 dots of UBE JAM on top and arrange a glazed strawberry quarter, one mango cube and 1 mint leaf on each dot. Dust with arctic snow.
—▼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)
