提示:↑點擊上方"世界烘焙配方"快速關注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://buymedsaustralia.com/file/upload/202302/04/113601341.jpeg" data-type="jpeg" data-w="1080" />又見光頭強“大B哥”~Antonio Bachour(下圖),這個簡單漂亮的小可愛甜點被chef錄入了他的《Bachour Gastro》書中,是chef對美國經典檸檬蛋白派的最新詮釋!檸檬蛋白派是全美消費量最大的甜點之一。檸檬是這個甜點的靈魂之味,在奶油和甘納許中都能找到它特有的清香酸味。全部都是放在一個黃油布萊頓酥脆餅上面,其中的馬玲頂飾是一個在檸檬派上的創(chuàng)新——這一切都一眼可見!qdxh?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日配方、視頻或圖片文件,省去大家自己復制黏貼的麻煩,配方文件無任何水印設置;“提取碼”因近日度娘抽風搞怪,暫不提供無碼下載服務,只能按她的規(guī)矩來,所以下載之前先把這個“提取碼”復制一下~另外,部分地區(qū)可能因為某些不可抗原因導致無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。檸 檬 派LEMON PIEby Antonio Bachour配方量:15個(6×6CM)布列塔尼酥脆沙布列【449克】160 克……中筋面粉125 克……黃油(82-84%) 50 克……蛋黃105 克……糖粉 6 克……泡打粉 3 克……鹽制作:1、將黃油和糖粉在攪拌機內用扁槳以中高速攪打至蓬松泛白狀態(tài),大約耗時3分鐘左右。2、分次加入蛋黃,每次都要攪拌至完全吸收再繼續(xù)加入。3、將粉類加入,低速攪拌均勻。4、將面團整理成方形,并覆蓋保鮮膜,冷凍12小時。5、將面團搟壓至0.6厘米厚度,冷凍幾分鐘使之變硬。6、裁切為6x6厘米的方形,放在鋪有烘焙紙的烤盤上,表面涂刷蛋液。7、入烤箱以170℃烘烤13-15分鐘至整體呈金黃色。8、出爐后室溫靜置冷卻后,放在密封容器內可以儲存2-3天。檸檬奶油【656.5克】200 克……全蛋150 克……細砂糖150 克……檸檬汁 3 克……檸檬皮屑150 克……黃油(82-84%,室溫軟化) 3.5 克……吉利丁片(180 Bloom)制作:1、將吉利丁片浸入冰水中泡軟,然后擠掉多余的水分靜置待用。2、將全蛋、細砂糖、檸檬汁和檸檬皮屑混合在水浴鍋中加熱至82℃,加入軟化的吉利丁拌融。3、降溫至30℃時,將軟化的黃油加入,用手持均質機充分攪拌乳化至光滑細膩。4、倒入密封(有蓋)的容器中,冷藏待用。檸檬打發(fā)甘納許【461克】 5 克……檸檬皮屑(黃檸檬)220 克……35%淡奶油#1 80 克……35%淡奶油#2 8 克……轉化糖漿 8 克……葡萄糖漿140 克……35%白巧克力(Ivoire 35%)制作:1、將檸檬清洗后擦下檸檬皮。2、將檸檬皮屑與第一部分的淡奶油混合浸泡,冷藏隔夜。3、將第二部分的淡奶油、轉化糖漿和葡萄糖漿煮沸,倒入白巧克力中充分攪拌乳化制成甘納許。4、將“步驟2”的奶油中的過濾檸檬皮屑過濾掉,然后倒入“步驟3”的甘納許中,再次攪拌乳化。5、冷藏隔夜,使用前打發(fā)。酥脆法式馬玲【300克】100 克……蛋白100 克……細砂糖100 克……糖粉制作:1、將烤爐預熱至100℃。2、將蛋白與細砂糖在攪拌機中用球槳打發(fā)至雞尾狀,加入糖粉拌勻。3、將之裝入裱花袋,用圓形花嘴在鋪有烘焙紙并噴了不沾噴霧的烤盤上擠若干水滴形。4、入烤箱烘烤至酥脆且內部干燥,約耗時2小時。5、出爐冷后,放入密封容器內可儲存2-3天。組裝&裝飾1、將“檸檬打發(fā)甘納許”打發(fā)至光亮順滑的軟尖峰狀態(tài)。2、將“檸檬打發(fā)甘納許”和“檸檬奶油”分別裝入裱花袋內,用6號花嘴在“布列塔尼酥脆沙布列”上交替擠圓潤的水滴形狀。3、最后將敲碎的“酥脆馬玲”適量灑在表面,并裝飾以若干個小薄荷葉完成。喜歡原汁原味繼續(xù)CHEF的英文版qdxh?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日配方、視頻或圖片文件,省去大家自己復制黏貼的麻煩,配方文件無任何水印設置;“提取碼”因近日度娘抽風搞怪,暫不提供無碼下載服務,只能按她的規(guī)矩來,所以下載之前先把這個“提取碼”復制一下~另外,部分地區(qū)可能因為某些不可抗原因導致無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。LEMON PIEby Antonio Bachourfor:15 pieces (6×6 cm)SABLé BRETON160 g all-purpose flour125 g butter,82-84% fat 50 g egg yolks105 g confectioners' sugar 6 g baking powder 3 g saltprocedure:1/ In the bowl of a mixer,fitted with the paddle attachment,cream the butter and confectioners' sugar on medium-high speed until pale and fluffy, about 3 minutes.2/ Add the egg yolks little by little,beating well in between each addition.3/ Add the flour,baking powder and salt,and continue to beat on low speed until a homogeneous texture is obtained.4/ Fit the dough into a square frame,cover with plastic wrap and reserve in the refrigerator for 12 hours.5/ Laminate the dough to a thickness of 6 mm using a sheeter. Freeze to harden for a few minutes.6/ Cut out 6x6 cm squares, arrange on a sheet pan lined with parchment paper and lightly brush with egg wash.7/ Bake in a preheated oven at 170℃ for 13 to 15 minutes or until golden.8/ Allow to cool down at room temperature.Reserve in an airtight container for 2-3 days.LEMON CREAM200 g eggs150 g sugar150 g lemon juice 3 g lemon zest150 g butter,82-84% fat,room temperature3.5 g silver gelatin sheets,180 Bloomprocedure:1/ Hydrate the gelatin sheets in ice water until softened. Squeeze out the excess water and set aside.2/ Cook the eggs,sugar,lemon juice and lemon zest over a bain marie to 82℃. Add the hydrated gelatin.3/ Allow the mixture to cool down to 30℃,add the soft butter and emulsify with the help of a hand blender.4/ Pour the lemon cream in a container with lid and reserve in the refrigerator until needed.LEMON WHIPPED GANACHE 5 g lemon zest220 g heavy cream, 35% fat #1 80 g heavy cream, 35% fat #2 8 g invert sugar 8 g glucose140 g Ivoire white chocolate, 35% cocoaprocedure:1/ Wash and zest the lemongs.2/ Combine with the first measurement of cream and leave to infuse in the refrigerator overnight.3/ Heat the second measurement of cream along with the invert sugar and the glucose,and then make a ganache by emulsifying with the white chocolate. Blend to perfect the emulsion.4/ Strain the cream to remove the lemon zest and add to the ganache. Blend.5/ Allow to set in the refrigerator overnight befroe whipping.CRUSHED MERINGUE100 g egg whites100 g granulated sugar100 g confectioners' sugarprocedure:1/ Pre-heat oven to 100℃.2/ Make a French meringue by whipping the egg whites and granulated sugar to firm peaks in the bowl of a mixer fitted with the whisk attachment. Fold in the confectioners' sugar.3/ Pipe meringue dots onto a parchment paper sheet,lightly sprayed with non-stick cooking spray.4/ Bake until crisp and dry in the center,approximately 2 hours.5/ Set aside to cool and reserve in an airtight container for 2 to 3 days.ASSEMBLY1/ Gently whip the lemon ganache to soft peaks.2/ Transfer the ganache and lemon cream to pastry bags with 6-cm round tips.Pipe buttons of ganache and cream onto the sablé.3/ Sprinkle with some crushed meringue bits on top and some lemon min leaves.表走開,看彩蛋哦~—▼傳送門 · 戳下圖·有配方▼—關注“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)轉載請標注:轉自微信公眾號:世界烘焙配方戳一下在看嘛~你又不會懷孕! 預覽時標簽不可點
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