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="255" data-ratio="1" data-s="300,640" src="http://www.yinpinjie.com/file/upload/202302/13/103816641.jpeg" data-type="jpeg" data-w="1080" />今天分享大B哥(Antonio Bachour,下图)的一个非常中意的千层布里欧修水果挞,就是上边这个,很漂亮吧?chef的店里每周末都会出现的产品哦,配方如下,很很很详尽!ygbq☜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。千层布里欧修水果挞BRIOCHE FEUILLETÉE FRUIT TARTby Antonio Bachour配方量:15个布里欧修面团【1448 克】450 克……高筋粉(T55)350 克……中筋粉(T45) 15 克……盐 80 克……细砂糖 80 克……黄油(82-84%,冷藏切丁)275 克……牛奶 38 克……鲜酵母160 克……全蛋制作:1、将牛奶、面粉、盐、砂糖和黄油丁放入装有勾桨的搅拌缸内。2、搅拌2分钟,加入酵母。3、低速搅拌,缓慢加入全蛋液,搅拌3分钟。4、再中速搅拌7分钟至面团呈光滑状态。5、将面团移入喷不沾油的盆中,室温静置松弛30分钟,然后冷藏隔夜。黄油片【500 克】500 克……黄油(82-84%,冷藏)制作:1、操作台上铺一张烘焙油纸。2、将黄油片放在烘焙纸中心位置,再覆盖另一张烘焙油纸。3、用擀面杖均匀的从左至右敲击,使之变扁平。4、继续持续敲打直至形成长方形,覆盖保鲜膜,冷藏。5、用压片机/开酥机将其压成20x20cm,5cm厚度的方形,继续冷藏待用。马斯卡彭奶油【1830 克】750 克……35%淡奶油120 克……转化糖浆 60 克……玉米淀粉900 克……马斯卡彭乳酪制作:1、全部放入盆中拌匀,倒入小锅中煮沸。2、再倒入盆中,保鲜膜贴面覆盖,冷藏隔夜(12小时)。红浆果奶油【550 克】100 克……覆盆子果茸100 克……草莓果茸100 克……黑莓果茸100 克……樱桃果茸 30 克……水 60 克……细砂糖 30 克……Gelcrem Cold(Sosa,乙酰化二淀粉磷酸酯) 30 克……柠檬汁制作:1、全部材料混合,用手持均质机充分搅拌乳化。2、冷藏4小时后使用。※乙酰化二淀粉磷酸酯(Sosa,Gelcrem Cold):变性马铃薯淀粉,它可以免煮获得类似于卡仕达的质地,因此可以完美保持各浆果的原有风味,常规使用量:40~80克/kg,下图示:折叠整形烘烤1、用压片机/开酥机将冷藏千层布里欧修面团的擀压至10毫米厚度,然后将冷藏的放在面团上覆盖约2/3面团,将两侧的面团叠起覆盖黄油片表面,然后擀压至约70厘米长方形。2、下面就是进行“三次单折”,如果长做比较熟悉这个操作,之后的这部分操作就可以略过了,属于常规操作,如果不很熟悉操作就继续看:将面团的左侧折叠至面团的中心位置,再将右侧叠过来覆盖在顶部——类似叠信封的形式——我们称之为“单折(或三折/SINGLE TURN)”,这是一共要进行三次折叠的第一次。3、接着再次重复一次“单折”,要让面团转个角度,确保接缝处在正确的方向,然后冷藏松弛1个小时。4、然后继续进行第三次“单折”,也是最后一次,要确保接缝处垂直并朝向机器一侧,折叠后擀压至70厘米长度,覆盖保鲜膜冷藏。5、最后,将面团擀压至20厘米宽、70厘米长、3毫米厚。6、准备烤盘,喷不沾油并铺烤盘纸。7、将面团裁切为6厘米的圆片。8、将直径6厘米的模具内壁和底部涂油,然后将面团铺放入模具内并将边缘压平整,26℃醒发2小时。9、然后在每个面团上放一片烘焙油纸,油纸上再放一个直径4厘米的有底模具(比如蛋挞模之类的),模具内放一些重物(烤豆或干豆子等),入烤箱以170℃烘烤18分钟左右。10、出炉后,轻轻脱模并移除顶部的模具,放在晾晒网上静置冷却。组装&装饰1、冷却的千层布里欧修内挤入马斯卡彭奶油和红浆果奶油,顶部装饰以覆盆子草莓等鲜果。喜欢原汁原味继续英文版ygbq☜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。BRIOCHE FEUILLETÉE FRUIT TARTby Antonio Bachourfor:15 briochesBRIOCHE450 g bread flour,T55350 g all-purpose flour,T45 15 g salt 80 g sugar 80 g butter,82-94% fat,cubed275 g milk 38 g fresh yeast160 g whole eggsprocedure:1/ Place the milk,flours,salt,sugar and butter cubes in the bowl of a mixer fitted with the hook attachment.2/ Mix for 2 minutes and add the yeast.3/ Knead on the lowest speed,adding the eggs little by little for 3 minutes.4/ Then, knead for an additional 7 minutes on the second speed setting.The dough should be smooth.5/ Transfer the dough to a bowl with nonstick spray and leave to rest for 30 minutes at room temperature.Refrigerate overnight.BUTTER BLOCK500 g butter, 82-84% fat,chilledprocedure:1/ Place a parchment paper sheet on the table.2/ Place the butter in the center of the sheet and cover with another parchment paper sheet.3/ Pound the butter block from the left to ringht with a rolling pin to start flattening it.4/ Continue to flatten the butter until a rectangular shape is obtained.Wrap and refrigerate.5/ Laminate the butter block to a 20x20 cm square, 5 mm thick, and refrigerate again.MASCARPONE CREAM750 g heavy cream, 35% fat120 g invert sugar 60 g cornstarch900 g mascarponeprocedure:1/ Mix all the ingredients together in a bowl, pour into a pot and bring to a boil.2/ Pour into a bolw and cover with plastic wrap. Reserve in the refrigerator for 12 hours.RED BERRIES CREAM100 g strawberry purée100 g raspeberry purée100 g blackberry purée100 g cherry purée 30 g water 60 g sugar 30 g Sosa Gelcrem Cold 30 g lemon juiceprocedure:1/ Mix all the ingredients together with the help of a hand blender.2/ Reserve in the refrigerator for 4 hours and use immdiately.LAMINATING,SHAPING AND BAKING1/ Using a dough sheeter, roll out the dough to 10 mm thick. Place the cold butter block to cover 2/3 of the dough. Fold the bottom and the top edges of the dough over the butter. Roll out evenly to 70 cm long.2/ Fold the top of the dough to the center and fold the bottom of the dough over the tpo, as when folding a letter. This is called a single turn and it will the first turn out of a total of three.3/ Following this, repeat the same steps to give the dough a second single turn, making sure the seam is on the right side before starting. Allow to rest it the refrigerator for 60 minutes.4/ To complete the third and final turn, make sure the seam is vertical and on the right side.Again, repeat the same steps as for the first two turns and roll out evenly to 70 cm long. Cover with plastic wrap and allow to rest in the refrigerator for 60 minutes.5/ Finally, laminate the dough to its final shape 20 cm-wide x 75 cm long and 3 mm thick.6/ Spray one sheet pan with nonstick spray and line with parchment paper.7/ Cut the dough into 6-cm-wide disks.8/ Grease the edges and bottom of 6-cm-wide molds with butter. Place the dough in the mold for ning all the edges and pressing down. Allow to proof at 26℃ for about 2 hours.9/ Place a piece of parchment paper on each dough. Top with a 4-cm-wide mold and place some pie weighs or dried beans on top. Bake at 170℃ for 18 minutes.10/ once out of the oven, carefully remove the mold and weights and place on a wire rack to cool.ASSEMBLY1/ Fill each brioche feuillé with the mascarpone cream and the red berries cream and decorate with fresh berries.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
大B哥店内热销产品配方来啦——千层布里欧修水果挞(已打包·可下载)
2023-02-13
责任编辑:世界烘焙配方
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