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RICE PUDDING DACQUOISE

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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="255" data-ratio="0.9475" data-s="300,640" src="http://buymedsaustralia.com/file/upload/202302/27/095300431.jpeg" data-type="jpeg" data-w="800" />chef Frédéric Cassel（下圖）的經(jīng)典創(chuàng)作，很簡單，三個(gè)小配方搞定！店官網(wǎng)（復(fù)制到瀏覽器打開）：https://www.frederic-cassel.com7h9j?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。草莓米布丁達(dá)克瓦茲ParFrédéric Cassel杏仁達(dá)克瓦茲【940克】270 克……白杏仁粉270 克……糖粉100 克……細(xì)砂糖300 克……巴氏滅菌蛋白制作：1、將糖粉與杏仁粉混合拌勻。2、將蛋白放入攪拌缸內(nèi)用球槳攪打并將細(xì)砂糖分三次加入，打發(fā)至軟尖峰狀的蛋白霜。3、將“步驟1”的杏仁粉/糖粉加入到蛋白霜中，用膠刮刀手動(dòng)攪拌均勻（注意不要用球槳），立即使用。灌模：4、按須可以準(zhǔn)備直徑8cm、17cm、21cm和28cm的2cm高度的金屬圓環(huán)模具（當(dāng)然也可以每樣都做一個(gè)），放在鋪有烘焙紙的烤盤上，模具內(nèi)壁涂油并襯入同樣2cm高度的耐烤紙。5、將面糊裝入裱花袋，用10號(hào)（適用于大蛋糕）或8號(hào)花嘴（適用于小蛋糕）在模具底部擠滿一層，再在模具邊緣擠球形。6、表面撒一層糖粉，靜置15分鐘后再篩一次糖粉，最后撒適量杏仁片。烘烤：7、風(fēng)爐170℃烘烤25-35分鐘（取決于模具的大小），注意要打開風(fēng)門，防止烤箱內(nèi)蒸汽聚集過多導(dǎo)致出爐后蛋糕凹陷，這樣可以保持其烤熟后外表酥脆，內(nèi)里柔軟。8、出爐冷卻后，脫模，放在烤盤上覆蓋保鮮膜，冷凍。香草米布丁【1801克】125 克……大米750 克……牛奶375 克……淡奶油 50 克……細(xì)砂糖 1 個(gè)……香草莢500 克……馬斯卡彭乳酪制作：1、將大米洗凈并沖洗幾次，盡量去除淀粉。2、將大米與牛奶、淡奶油和剖開刮籽的香草莢一起煮沸，降低到最小火將大米煮熟，保持?jǐn)嚢璺乐购住?、最后將細(xì)砂糖加入，離火，加入馬斯卡彭乳酪拌勻，靜置于低溫處。意大利香醋草莓庫哩【1350克】1000 克……草莓果茸 40 克……檸檬汁 150 克……細(xì)砂糖 30 克……NH果膠 80 克……轉(zhuǎn)化糖漿 50 克……意大利香醋（balsamic vinegar）*制作：1、將草莓果茸和轉(zhuǎn)化糖漿一起放入厚底平底鍋中加熱至40℃。2、倒入提前混勻的細(xì)砂糖與NH果膠粉并攪拌均勻。3、煮沸并將檸檬汁和香醋加入拌勻。4、倒入硅膠模具內(nèi)（直徑12.5cm及直徑15cm），冷凍?！獯罄愦祝╞alsamic vinegar）*下圖示：淘寶應(yīng)該有，不用太在意品牌，不過最好是意大利產(chǎn)的。組裝&裝飾1、冷凍取出“杏仁達(dá)克瓦茲”，擠入一層“香草米布丁”，放入一片冷凍的“意大利香醋草莓庫哩”。2、邊緣撒適量糖粉，撒入適量切丁草莓，再繼續(xù)擠入“香草米布丁”。3、裝飾以鮮草莓、薄荷葉完成。喜歡原汁原味繼續(xù)英文版7h9j?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。RICE PUDDING DACQUOISEWITH BALSAMIC STRAWBERRIESBy Frédéric CasselALMOND DACQUOISE270 g powdered white almonds270 g icing sugar100 g caster sugar300 g pasteurised egg whitesprocedure:1/ Mix the icing sugar and powdered almonds.2/ Whisk the egg whites in the mixer bowl with a whisk; add one-third of the caster sugar and whisk, add another third and repeat, then add the remaining sugar; whisk again until you obtain a soft meringue.3/ By hand, add the icing sugar/powdered almond mixture to the meringue, gently lifting the preparation with a spatula, and not by whipping. Use immediately.CUTTING THE DACQUOISE BISCUIT4/ Place rings 8, 17, 21 and 28 cm in ? and 2 cm high, buttered and lined with a 2 cm high strip of silicone paper, on a baking sheet covered with baking parchment.5/ Using a piping bag fitted with a plain no. 10 nozzle for the dessert size and no. 8 nozzle for the individual desserts; fill the bottom of the rings with dacquoise biscuit, starting from the centre and forming a spiral.Pipe balls of dacquoise biscuit side by side all around the edge.6/ Sprinkle lightly with icing sugar twice, at 15 minutes intervals, to get a “pearl” effect. Sprinkle with almond sticks.BAKING THE DACQUOISE BISCUIT7/ Bake the dacquoise biscuit in a fan-assisted oven at 170°C for 25 to 35 minutes depending on the size, leaving the steam open to prevent the dacquoise from swelling and falling back immediately due to the concentrated steam in the oven.When cooked, it remains resistant – crispy on the outside and soft on the inside.8/ Allow to cool before removing from the rings and storing on a plate covered with cling film in the freezer.VANILLA RICE PUDDING125 g rice750 g milk375 g whipping cream 50 g sugar 1 u vanilla pod500 g mascarponeprocedure:1/ Wash and rinse the rice several times to remove as much starch as possible.2/ Boil the milk and cream with the scraped vanilla pod, lower the heat to its lowest setting and cook the rice gently, stirring constantly.3/ Add the sugar at the end of cooking; to stop cooking, add the mascarpone, mix and keep in a cool place.BALSAMIC STRAWBERRY COULIS1000 g strawberry puree 40 g lemon juice 150 g caster sugar 30 g pectin NH 80 g trimoline 50 g balsamic vinegarprocedure:1/ Bring the purée and trimoline to 40°C in a saucepan.2/ Drizzle in the sugar/pectin mixture while whisking.3/ Finish cooking with the lemon juice and balsamic vinegar.4/ Pour discs of coulis into the flexipans, diameter 12.5 for the 4-portion and 15 for the 6-portion.ASSEMBLY1/ Take a base of dacquoise, use a piping bag to apply a little rice pudding, lay the disc of jelly on top.2/ Put on more rice pudding, sprinkle the edges of the dacquoise with sugar, arrange some chopped strawberries on top and cover with exotic jelly.3/ Decorate with PCB strawberries, freeze-dried and some strawberry powdered meringue pieces.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)