提示：↑点击上方"世界烘焙配方"快速关注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="1.25" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202212/24/180031261.jpeg" data-type="jpeg" data-w="1080" >看风格就能猜到是首尔GARUHARU女chef Eunyoung Yun（下图）得意之作了！小编已经发了Eunyoung Yun的好几个作品配方了，这个绝对超赞！s3kw☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。双重乳酪草莓挞DOUBLE CHEESE STRAWBERRY TARTEByEunyoung Yun (GARUHARU)配方量：12个（直径7CM）沙布列挞壳【450.9克】 86 克……黄油163 克……中筋面粉 82 克……糖粉0.9 克……盐 48 克……全蛋 12 克……杏仁粉 12 克……粗磨粉（中磨） 47 克……玉米淀粉制作：1、全部材料均需为低温状态。2、将中筋粉和切丁黄油（2CM大小）放入搅拌机中，用扁桨搅打至形成均匀松散的砂砾状态。3、将剩余的其他材料加入，继续搅拌至大致均匀的面团状（不要过度搅拌）。4、将之倒在工作台上，整理成均匀球形，散开的部分适当用刮片整理收回。5、保鲜膜密封，冷藏松弛至少3小时。6、擀压至1.5毫米厚度，并裁切为圆形，铺入直径7CM的挞模内。7、入烤箱以160℃烘烤15分钟，出炉，刷“涂刷蛋液”，再次放入烤箱烘烤5分钟。涂刷蛋液【135克】75 克……稀奶油60 克……蛋黄制作：1、将稀奶油与蛋黄充分搅拌均匀并过滤。2、装入喷枪，喷在挞壳内外壁均匀一薄层。青柠乳酪蛋糕【650克】269 克……奶油芝士 51 克……细砂糖 96 克……全蛋214 克……稀奶油 19 克……青柠檬汁 1 个……青柠檬皮屑制作：1、将软化的奶油芝士与细砂糖放入搅拌机中搅拌打软。2、顺序加入全蛋和稀奶油继续搅拌至吸收完全。3、加入青柠檬皮屑和青柠檬汁拌匀。4、装入裱花袋，每个挞壳内挤入50克。5、放入平炉中烘烤30分钟（上火160℃/下火140℃）。草莓啫喱【223克】 77 克……冷冻野生蓝莓118 克……草莓果茸 15 克……细砂糖 7 克……玉米淀粉 6 克……吉利丁冻制作：1、将冷冻野生草莓和草莓果茸在厚底平底锅中加热至45℃。2、将提前混合拌匀的细砂糖与玉米淀粉加入，搅拌并继续加热至浓稠状。3、离火，将吉利丁冻加入，用手持均质机搅拌均匀。4、倒入直径3.5CM的半球形硅胶模具内，速冻。吉利丁冻【60克】10 克……吉利丁粉（200Bloom）50 克……水制作：1、将比例为1:5的吉利丁粉与冷水混合室温静置。2、约20-30分钟后，会形成果冻状，将之切割为1-2CM的小丁状，便于随时取用。3、冷藏可以储存14天，冷冻则可以储存90天。乳酪奶油【500.8克】134 克……奶油芝士/乳酪 37 克……马斯卡彭乳酪 32 克……甜炼乳 32 克……细砂糖228 克……稀奶油 26 克……柠檬汁11.8 克……吉利丁冻（1:5）制作：1、将奶油芝士与马斯卡彭软化后与细砂糖和炼乳混合搅拌。2、分次将稀奶油加入搅拌至完全吸收，注意不要有结块。3、顺序将柠檬汁和融化至45℃的吉利丁冻加入搅拌均匀。4、倒入直径8CM的锥形硅胶模具内至八分满。5、放入冷冻脱模的“草莓啫喱”并轻轻按压。6、继续挤入乳酪奶油，然后用汤匙背部抹平，冷冻。7、将剩余的乳酪奶油冷藏待用。白巧克力喷砂【180克】90 克……可可脂90 克……33%白巧克力（Opalys 33%）制作：1、将可可脂和巧克力混合融化。2、装入喷枪喷在冷冻的的奶油或慕斯上。透明果胶喷雾【200克】150 克……镜面果胶（法芙娜：钻石淋面） 50 克……水制作：1、将镜面果胶与水在厚底平底锅中加热。2、完全融化混合均匀后，过滤，使用温度为80℃。组装&装饰适量……草莓适量……薄荷叶适量……青柠檬皮屑适量……椰蓉步骤：1、将剩余的“乳酪奶油”挤在挞壳内“青柠乳酪蛋糕”的剩余空间内。2、将冷冻的锥形“乳酪奶油”脱模，喷“白巧克力喷砂”，接着再喷一层“透明果胶喷雾”。3、底部边缘沾适量椰蓉，然后摆放在“步骤1”的挞表面正中心位置。4、撒适量青柠皮屑，装饰适量切片草莓和薄荷叶。喜欢原汁原味继续CHEF的英文版s3kw☜今日配方下载提取码每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。DOUBLE CHEESE STRAWBERRY TARTByEunyoung Yun (GARUHARU)for：12 tarts (φ 7 cm)PÂTE 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.3.Grind until the mixture resembles coarse sand.4.Add rest of the ingredients and continue mixing until the dough becomes somewhat homogeneous.5.Place the dough on the worktable and knead to form a boll.6.Using a scraper, spread the dough as if to push away, to mix the ingredients evenly.7.Wrap the finished dough with plastic wrap to prevent from drying, and store in fridge to rest at least 3 hours.8.Roll out to 1.5 mm, and shape to desired size to bake for15 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.LIME CHEESECAKE269 g cream cheese 51 g sugar 96 g whole eggs214 g fresh cream 19 g lime juice 1 u lime zestprocedure:1.Using a food processor, soften cream cheese and sugar together.2.Continue to mix with whole eggs and fresh cream in order.3.Blend with lime zest and lime juice.4.Fill 50 g of the finished lime cheesecake batter in 80% baked tarte shells.5.Bake for about 30 minutes in deck oven, at top heat 160℃, bottom heat 140℃.STRAWBERRY JELLY 77 g frozen wild strawberry118 g strawberry purée 15 g sugar 7 g starch 6 g gelatin massprocedure:1.In a saucepan, heat frozen wild strawberry and strawberry purée until 45℃.2.Stir in previously mixed sugar and starch, and continue to cook until gelatinized enough.3.Remove from the heat, and stir in gelatin mass.Mix evenly with a hand blender.4.Fill in 3.5 cm diameter half-sphere silicone molds.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.CHEESE CREAM134 g cream cheese 37 g mascarpone cheese 32 g condensed milk 32 g sugar228 g fresh cream 26 g lemon juice11.8 g gelatin massprocedure:1.Soften cream cheese and mascarpone cheese, then combine with condensed milk and sugar.2.Gradually mix with fresh cream, taking care to incorporate without any lumps.3.Mix with lemon juice and gelatin mass melted to 45℃ in order.4.Lightly whip and fill 50% of 8 cm diameter cone shaped silicone molds.5.Insert the frozen strawberry jelly.6.Fill with the cheese cream again on top, then even out the surface with a spoon.Freeze completely.7.Store remaining cream in fridge for finishing touch.CHOCOLATE SPRAY GUN MIXTURE90 g cocoa butter90 g white chocolate (Opalys 33%)procedure:1.Mix melted cocoa butter and white chocolate.2.Spray.CRYSTAL SPRAY GUN MIXTURE150 g Absolu Cristal glaze 50 g waterprocedure:1.Prepare Absolu Cristal glaze and water.Heat in a saucepan.2.When Absolu Cristal glaze in completely dissolved, sieve and sue at 80℃.ASSEMBLY & DECORATIonqs g strawberryqs g mint leavesqs g lime zestqs g coconut powderprocedure:1.Fill with the remaining cheese cream in the hollow space of the lime cheesecake.2.Remove the cheese cream from the molds. Spray the surface with chocolate spray gun mixture, then with crystal spray gun mixture in order.3.Decorate the edge of the cheese cream with coconut powder, and place on the tarte.4.Decorate with lime zest, sliced strawberry and mint leaves to finish.表走开，看彩蛋哦~—▼传送门 · 戳下图·有配方▼—关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛~你又不会怀孕！ 预览时标签不可点
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s3kw☜今日配方下载提取码
每天20:30更新，每篇文末左下角“阅读原文”点击进入均可下载当日配方、视频或图片文件，省去大家自己复制黏贴的麻烦，配方文件无任何水印设置；“提取码”因近日度娘抽风搞怪，暂不提供无码下载服务，只能按她的规矩来，所以下载之前先把这个“提取码”复制一下~另外，部分地区可能因为某些不可抗原因导致无法直接点击阅读原文，可以在文末的【置顶留言】中找到链接和提取码。
配方量：12个（直径7CM）沙布列挞壳【450.9克】 86 克……黄油163 克……中筋面粉 82 克……糖粉0.9 克……盐 48 克……全蛋 12 克……杏仁粉 12 克……粗磨粉（中磨） 47 克……玉米淀粉制作：1、全部材料均需为低温状态。2、将中筋粉和切丁黄油（2CM大小）放入搅拌机中，用扁桨搅打至形成均匀松散的砂砾状态。3、将剩余的其他材料加入，继续搅拌至大致均匀的面团状（不要过度搅拌）。4、将之倒在工作台上，整理成均匀球形，散开的部分适当用刮片整理收回。5、保鲜膜密封，冷藏松弛至少3小时。6、擀压至1.5毫米厚度，并裁切为圆形，铺入直径7CM的挞模内。7、入烤箱以160℃烘烤15分钟，出炉，刷“涂刷蛋液”，再次放入烤箱烘烤5分钟。涂刷蛋液【135克】75 克……稀奶油60 克……蛋黄制作：1、将稀奶油与蛋黄充分搅拌均匀并过滤。2、装入喷枪，喷在挞壳内外壁均匀一薄层。青柠乳酪蛋糕【650克】269 克……奶油芝士 51 克……细砂糖 96 克……全蛋214 克……稀奶油 19 克……青柠檬汁 1 个……青柠檬皮屑制作：1、将软化的奶油芝士与细砂糖放入搅拌机中搅拌打软。2、顺序加入全蛋和稀奶油继续搅拌至吸收完全。3、加入青柠檬皮屑和青柠檬汁拌匀。4、装入裱花袋，每个挞壳内挤入50克。5、放入平炉中烘烤30分钟（上火160℃/下火140℃）。草莓啫喱【223克】 77 克……冷冻野生蓝莓118 克……草莓果茸 15 克……细砂糖 7 克……玉米淀粉 6 克……吉利丁冻制作：1、将冷冻野生草莓和草莓果茸在厚底平底锅中加热至45℃。2、将提前混合拌匀的细砂糖与玉米淀粉加入，搅拌并继续加热至浓稠状。3、离火，将吉利丁冻加入，用手持均质机搅拌均匀。4、倒入直径3.5CM的半球形硅胶模具内，速冻。吉利丁冻【60克】10 克……吉利丁粉（200Bloom）50 克……水制作：1、将比例为1:5的吉利丁粉与冷水混合室温静置。2、约20-30分钟后，会形成果冻状，将之切割为1-2CM的小丁状，便于随时取用。3、冷藏可以储存14天，冷冻则可以储存90天。乳酪奶油【500.8克】134 克……奶油芝士/乳酪 37 克……马斯卡彭乳酪 32 克……甜炼乳 32 克……细砂糖228 克……稀奶油 26 克……柠檬汁11.8 克……吉利丁冻（1:5）制作：1、将奶油芝士与马斯卡彭软化后与细砂糖和炼乳混合搅拌。2、分次将稀奶油加入搅拌至完全吸收，注意不要有结块。3、顺序将柠檬汁和融化至45℃的吉利丁冻加入搅拌均匀。4、倒入直径8CM的锥形硅胶模具内至八分满。5、放入冷冻脱模的“草莓啫喱”并轻轻按压。6、继续挤入乳酪奶油，然后用汤匙背部抹平，冷冻。7、将剩余的乳酪奶油冷藏待用。白巧克力喷砂【180克】90 克……可可脂90 克……33%白巧克力（Opalys 33%）制作：1、将可可脂和巧克力混合融化。2、装入喷枪喷在冷冻的的奶油或慕斯上。透明果胶喷雾【200克】150 克……镜面果胶（法芙娜：钻石淋面） 50 克……水制作：1、将镜面果胶与水在厚底平底锅中加热。2、完全融化混合均匀后，过滤，使用温度为80℃。组装&装饰适量……草莓适量……薄荷叶适量……青柠檬皮屑适量……椰蓉步骤：1、将剩余的“乳酪奶油”挤在挞壳内“青柠乳酪蛋糕”的剩余空间内。2、将冷冻的锥形“乳酪奶油”脱模，喷“白巧克力喷砂”，接着再喷一层“透明果胶喷雾”。3、底部边缘沾适量椰蓉，然后摆放在“步骤1”的挞表面正中心位置。4、撒适量青柠皮屑，装饰适量切片草莓和薄荷叶。
s3kw☜今日配方下载提取码
for：12 tarts (φ 7 cm)PÂTE 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.3.Grind until the mixture resembles coarse sand.4.Add rest of the ingredients and continue mixing until the dough becomes somewhat homogeneous.5.Place the dough on the worktable and knead to form a boll.6.Using a scraper, spread the dough as if to push away, to mix the ingredients evenly.7.Wrap the finished dough with plastic wrap to prevent from drying, and store in fridge to rest at least 3 hours.8.Roll out to 1.5 mm, and shape to desired size to bake for15 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.LIME CHEESECAKE269 g cream cheese 51 g sugar 96 g whole eggs214 g fresh cream 19 g lime juice 1 u lime zestprocedure:1.Using a food processor, soften cream cheese and sugar together.2.Continue to mix with whole eggs and fresh cream in order.3.Blend with lime zest and lime juice.4.Fill 50 g of the finished lime cheesecake batter in 80% baked tarte shells.5.Bake for about 30 minutes in deck oven, at top heat 160℃, bottom heat 140℃.STRAWBERRY JELLY 77 g frozen wild strawberry118 g strawberry purée 15 g sugar 7 g starch 6 g gelatin massprocedure:1.In a saucepan, heat frozen wild strawberry and strawberry purée until 45℃.2.Stir in previously mixed sugar and starch, and continue to cook until gelatinized enough.3.Remove from the heat, and stir in gelatin mass.Mix evenly with a hand blender.4.Fill in 3.5 cm diameter half-sphere silicone molds.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.CHEESE CREAM134 g cream cheese 37 g mascarpone cheese 32 g condensed milk 32 g sugar228 g fresh cream 26 g lemon juice11.8 g gelatin massprocedure:1.Soften cream cheese and mascarpone cheese, then combine with condensed milk and sugar.2.Gradually mix with fresh cream, taking care to incorporate without any lumps.3.Mix with lemon juice and gelatin mass melted to 45℃ in order.4.Lightly whip and fill 50% of 8 cm diameter cone shaped silicone molds.5.Insert the frozen strawberry jelly.6.Fill with the cheese cream again on top, then even out the surface with a spoon.Freeze completely.7.Store remaining cream in fridge for finishing touch.CHOCOLATE SPRAY GUN MIXTURE90 g cocoa butter90 g white chocolate (Opalys 33%)procedure:1.Mix melted cocoa butter and white chocolate.2.Spray.CRYSTAL SPRAY GUN MIXTURE150 g Absolu Cristal glaze 50 g waterprocedure:1.Prepare Absolu Cristal glaze and water.Heat in a saucepan.2.When Absolu Cristal glaze in completely dissolved, sieve and sue at 80℃.ASSEMBLY & DECORATIonqs g strawberryqs g mint leavesqs g lime zestqs g coconut powderprocedure:1.Fill with the remaining cheese cream in the hollow space of the lime cheesecake.2.Remove the cheese cream from the molds. Spray the surface with chocolate spray gun mixture, then with crystal spray gun mixture in order.3.Decorate the edge of the cheese cream with coconut powder, and place on the tarte.4.Decorate with lime zest, sliced strawberry and mint leaves to finish.
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关注“世界烘焙配方”sjhbpf进入世界顶级烘焙殿堂！全球最新烘焙资料、最炫蛋糕图片、最时尚面包大师作品，全球名店产品展示，最详尽的配方食谱！
点击阅读原文，传送至下载链接（百度云盘）转载请标注：转自微信公众号：世界烘焙配方戳一下在看嘛
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