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="1.276851851851852" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202301/30/120548701.png" data-type="png" data-w="1080" />彩妆版的“Paris-Brest”！紫薯VS草莓看起来分外妖娆，这个车轮泡芙使用了紫薯，配方来自帅酷的女chefEmma Nemechek（下图）！ayjk☜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。紫薯巴黎布雷斯特UBE PARIS-BRESTBy Emma Nemechek配方量：12个（直径7.5CM）紫薯泡芙酥皮【90克】30 克……中筋面粉30 克……细砂糖20 克……无盐黄油/淡味黄油（冷藏）10 克……紫薯粉制作：1、将全部材料放入搅拌机中用扁桨搅打至均匀面团状。2、将面团放整理成圆棍形用保鲜膜包好，冷冻至可以切割的硬度。3、切割为片状，继续冷冻待用。巴黎布雷斯特泡芙【761克】188 克……水 63 克……全脂牛奶2.5 克……盐7.5 克……细砂糖100 克……黄油150 克……中筋面粉（过筛）250 克……全蛋适量克……涂刷蛋液制作：1、将水、牛奶、盐、砂糖和黄油在厚底平底锅中煮沸，离火，加入过筛的面粉用竹铲搅拌，然后再次小火加热并保持不间断搅拌，直至面糊开始呈面团状态并锅底出现薄膜。2、将面团转移到搅拌机中，分次加入全蛋液，每次搅拌至完全吸收，最终面糊为光亮顺滑状态。3、将面糊装入裱花袋中，用多齿花嘴在铺有硅胶烤垫（或烘焙油纸）的烤盘上挤直径7.5CM的圆环形，涂刷蛋液并盖上一片“紫薯泡芙酥皮（配方↑）”。4、入烤箱以149℃烘烤40-50分钟，期间禁止打开烤箱。紫薯酱【3081克】1440 克……水 40 克……棕色砂糖/赤砂糖 115 克……紫薯粉 700 克……炼乳 700 克……淡奶（evaporated milk） 26 克……紫薯精华（天然，ube extract） 60 克……黄油制作：1、将水、糖和紫薯粉放入厚底平底锅中以中火加热煮15分钟，加入炼乳和淡奶（国内常用的是“三花淡奶”，注意不是“淡奶油”）和紫薯精华中小火煮沸，然后小火继续加热并保持不间断搅拌以避免煮焦，直至其浓缩为呈浓稠的、可涂抹的状态，大约需要30分钟。2、离火，将切丁黄油加入搅拌均匀，冷却待用。香草慕斯林奶油【1235克】630 克……全脂牛奶 10 克……香草精（天然）125 克……蛋黄160 克……细砂糖 50 克……玉米淀粉260 克……黄油（软化）制作：1、将牛奶和香草精（或者香草荚）在厚底平底锅中煮沸。同时，将蛋黄、细砂糖和玉米淀粉在盆中搅拌至泛白，然后将煮沸的香草牛奶冲入拌匀后，倒回锅中中小火加热至85℃的卡仕达，期间保持不间断搅拌以免煮焦。2、将之倒入盆中，保鲜膜贴面覆盖，快速冷藏降温。3、冷却后，将软化的黄油搅打至顺滑的奶油状态，然后与冷却的卡仕达拌匀。组装&装饰适量……杏桃果胶适量……草莓（去叶）适量……芒果（切丁）适量……薄荷叶适量……烤熟的椰子片（或杏仁片）适量……糖粉制作：1、将烤熟冷却的泡芙横向切开，底部一半泡芙内挤入“紫薯酱”。2、将星形花嘴装入裱花袋内，将“香草慕斯林奶油”装入裱花袋的一侧，另一侧装入“紫薯酱”，这样挤出来会是双重色彩，将之挤在“步骤1”的紫薯酱上。表面撒适量烤熟的椰子片（或杏仁片），然后盖上被切掉的另一半泡芙。3、顶部挤三滴球形“紫薯酱”，装饰以草莓、芒果和薄荷叶，最后撒适量糖粉。喜欢原汁原味继续CHEF的英文版ayjk☜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。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
提示：↑点击上方"世界烘焙配方"快速关注
ayjk☜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7.5CM）紫薯泡芙酥皮【90克】30 克……中筋面粉30 克……细砂糖20 克……无盐黄油/淡味黄油（冷藏）10 克……紫薯粉制作：1、将全部材料放入搅拌机中用扁桨搅打至均匀面团状。2、将面团放整理成圆棍形用保鲜膜包好，冷冻至可以切割的硬度。3、切割为片状，继续冷冻待用。巴黎布雷斯特泡芙【761克】188 克……水 63 克……全脂牛奶2.5 克……盐7.5 克……细砂糖100 克……黄油150 克……中筋面粉（过筛）250 克……全蛋适量克……涂刷蛋液制作：1、将水、牛奶、盐、砂糖和黄油在厚底平底锅中煮沸，离火，加入过筛的面粉用竹铲搅拌，然后再次小火加热并保持不间断搅拌，直至面糊开始呈面团状态并锅底出现薄膜。2、将面团转移到搅拌机中，分次加入全蛋液，每次搅拌至完全吸收，最终面糊为光亮顺滑状态。3、将面糊装入裱花袋中，用多齿花嘴在铺有硅胶烤垫（或烘焙油纸）的烤盘上挤直径7.5CM的圆环形，涂刷蛋液并盖上一片“紫薯泡芙酥皮（配方↑）”。4、入烤箱以149℃烘烤40-50分钟，期间禁止打开烤箱。紫薯酱【3081克】1440 克……水 40 克……棕色砂糖/赤砂糖 115 克……紫薯粉 700 克……炼乳 700 克……淡奶（evaporated milk） 26 克……紫薯精华（天然，ube extract） 60 克……黄油制作：1、将水、糖和紫薯粉放入厚底平底锅中以中火加热煮15分钟，加入炼乳和淡奶（国内常用的是“三花淡奶”，注意不是“淡奶油”）和紫薯精华中小火煮沸，然后小火继续加热并保持不间断搅拌以避免煮焦，直至其浓缩为呈浓稠的、可涂抹的状态，大约需要30分钟。2、离火，将切丁黄油加入搅拌均匀，冷却待用。香草慕斯林奶油【1235克】630 克……全脂牛奶 10 克……香草精（天然）125 克……蛋黄160 克……细砂糖 50 克……玉米淀粉260 克……黄油（软化）制作：1、将牛奶和香草精（或者香草荚）在厚底平底锅中煮沸。同时，将蛋黄、细砂糖和玉米淀粉在盆中搅拌至泛白，然后将煮沸的香草牛奶冲入拌匀后，倒回锅中中小火加热至85℃的卡仕达，期间保持不间断搅拌以免煮焦。2、将之倒入盆中，保鲜膜贴面覆盖，快速冷藏降温。3、冷却后，将软化的黄油搅打至顺滑的奶油状态，然后与冷却的卡仕达拌匀。组装&装饰适量……杏桃果胶适量……草莓（去叶）适量……芒果（切丁）适量……薄荷叶适量……烤熟的椰子片（或杏仁片）适量……糖粉制作：1、将烤熟冷却的泡芙横向切开，底部一半泡芙内挤入“紫薯酱”。2、将星形花嘴装入裱花袋内，将“香草慕斯林奶油”装入裱花袋的一侧，另一侧装入“紫薯酱”，这样挤出来会是双重色彩，将之挤在“步骤1”的紫薯酱上。表面撒适量烤熟的椰子片（或杏仁片），然后盖上被切掉的另一半泡芙。3、顶部挤三滴球形“紫薯酱”，装饰以草莓、芒果和薄荷叶，最后撒适量糖粉。
ayjk☜今日配方下载提取码
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.
—▼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
