tag:blogger.com,1999:blog-73193411589032272042024-03-21T23:28:29.529+01:00In Deep...In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-7319341158903227204.post-17121000340703736272017-02-11T17:53:00.002+01:002017-02-16T17:19:47.069+01:00Thomas Keller's Chicken Dumplings<div style="text-align: left;">
Dumpling通常翻译为饺子,其实作为面团状的食物,都能统称为Dumpling。</div>
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这道菜其实算是美国家常菜,用随手可得的高汤混入蔬菜和肉类略煮,再加入面团煮到蓬松,一碗下去暖呼呼,菜肉主食都有了。</div>
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Thomas Keller在书里以这个菜色为基础改造了一下。简单看上去汤底原料都不难找,过程倒是麻烦的多,高汤已经是用洋葱西芹胡萝卜熬过一次,汤底再用黄油煨过的蔬菜丁继续熬,到最后已经非常清鲜和甜美。</div>
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从早上睁眼就去菜场,到吃完一碗汤,一看时间已经两三点,不过究其味道,倒也值得。</div>
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家庭粗放版Dumpling通常用泡打粉缓和面团扎实口感,TK的食谱用了类似泡芙面团的做法,在煮熟过程中会略为蓬松,吃起来也少了讨厌的泡打粉涩味,入口倒是很愉快的口感。</div>
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<div style="text-align: center;">
<span style="color: #274e13;"><b>Thomas Keller's Chicken&Dumplings</b></span></div>
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<span style="color: #274e13;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="color: #274e13; font-size: x-small;"><b>Adapted from Ad Hoc At Home</b></span></div>
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<span style="color: #274e13;"><b><br /></b></span></div>
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<span style="color: #274e13;"><b><br /></b></span></div>
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<b><span style="color: #38761d;">-汤底-</span></b></div>
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<br /></div>
<div style="text-align: center;">
1/2tbsp黄油 </div>
<div style="text-align: center;">
1/2 杯胡萝卜 切薄片</div>
<div style="text-align: center;">
1/2杯 粗切洋葱</div>
<div style="text-align: center;">
1/2杯 粗切西芹</div>
<div style="text-align: center;">
1/2杯 粗切韭葱</div>
<div style="text-align: center;">
盐</div>
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1.在汤锅里融化黄油,倒入所有蔬菜,略炒。<br />
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2.用烘焙纸剪一个内盖,覆盖在蔬菜上,转为最小火,烹煮30-35分钟。<br />
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3. 蔬菜熟软后,倒入西式鸡高汤,炖煮约30分钟(考虑到之后汤里的肉,我自己塞了根鸡腿进去-_-),炖煮过程中注意随时搅拌。<br />
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3. 捞出鸡肉,滤去蔬菜弃去不用,保留汤底。<br />
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<div style="text-align: center;">
<b><span style="color: #38761d;">-Dumplings-</span></b></div>
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<div style="text-align: center;">
1/4杯水</div>
<div style="text-align: center;">
2tbsp 黄油</div>
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1/2+1/4tsp 盐</div>
<div style="text-align: center;">
1/3杯通用面粉</div>
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1/2tsp第戎芥末</div>
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1枚大号鸡蛋</div>
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2tbsp切碎欧芹</div>
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1. 在锅里放入大量水和一把盐(等同于煮意面的咸度),烧沸。<br />
在中号平底锅里混合水,黄油和1/2tsp盐,煮沸。一次性倒入所有面粉,保持中火并迅速搅拌,面粉和水会逐渐形成一个光滑的面团,继续加热4-5分钟,直至面团烹煮全熟,有一层薄面在锅底形成。<br />
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2. 将面团转移入大碗里,加入1/4tsp盐、第戎芥末,拌匀使面团温度降低。然后加入蛋液,搅拌至面团完全吸收蛋液。<br />
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3. 最后放入欧芹碎,拌匀。<br />
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4. 用沾湿的两把勺子辅助,把面团做成橄榄形,即刻投入沸腾盐水里,面团浮于表面后再煮5-6分钟,可切开一个确认已完全煮熟。<br />
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5. 捞出,置于一旁备用。<br />
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<div style="text-align: center;">
<span style="color: #38761d;"><b>- 最后炖煮 -</b></span></div>
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<span style="color: #38761d;"><b><br /></b></span></div>
<div style="text-align: center;">
1L鸡高汤</div>
<div style="text-align: center;">
3/4杯去皮西芹,切成1.5英寸见方粒状</div>
<div style="text-align: center;">
3/4杯胡萝卜,去皮切成小粒</div>
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1/2tsp 蜂蜜</div>
<div style="text-align: center;">
1片月桂叶</div>
<div style="text-align: center;">
1支百里香</div>
<div style="text-align: center;">
1枚小号大蒜,连皮拍扁</div>
<div style="text-align: center;">
盐 黑胡椒</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4大勺黄油</div>
<div style="text-align: center;">
1/4杯+1 1/2tsp面粉</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1杯煮熟肉类,撕开</div>
<div style="text-align: center;">
1/8杯细葱</div>
<div style="text-align: center;">
香槟醋</div>
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1. 制作Roux:在锅里放入黄油,中火融化,放入面粉,持续搅拌至面粉炒熟并呈现黄色,约需4-5分钟,将炒好的roux置于一边待用。<br />
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2. 处理西芹:将西芹丁放入沸水里煮至柔软,捞出,过冰水浴,滤干水分备用。<br />
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3. 处理胡萝卜:把胡萝卜放入锅里,加入蜂蜜、月桂叶、百里香、大蒜、盐和黑胡椒,并倒入没过胡萝卜的水分,煮开后转小火炖煮4-5分钟至胡萝卜柔软。<br />
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4. 捞出胡萝卜,滤干水分,用厨房纸巾拍干。<br />
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5. 将汤底放入锅里小火煨煮,少量多次加入roux,直到汤的浓稠度可以刚好在汤勺上挂住薄薄一层的程度。继续小火煨煮30分钟,并不时捞除表面杂质,汤在煨煮过程中稠度会上升。<br />
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倒入dumpling、鸡肉、西芹和胡萝卜丁,彻底热透,最后撒入细葱,用香槟醋、盐和黑胡椒调味。<br />
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<br />In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-54387466125426633732015-04-11T17:38:00.001+02:002015-04-11T17:48:06.263+02:00辣烧猪脑猪脑是内脏里我非常热爱的一味,或者较真的说,我对内脏都不排斥,大概人就是抗拒不了高胆固醇高热量一类的本性。脑花我习惯用重味去压内脏独有的腥臊,只要能正确去腥,口感丰腴甜美,细腻柔嫩,暂时抛开胆固醇一类不良联想,舒舒服服和着白饭吃下肚,倒也心情愉快。<br />
脑花腥膻主要也就是表面那层薄膜,应该是蛛网膜和软膜的集合,大碗里装满清水,一边用牙签细致挑去薄膜和血管,一边轻轻冲洗,再入水汆烫一次,腥味即可压制到较为可控的空间内。<br />
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原料里用到的打算是四川的独蒜,风味比一般大蒜更浓郁,如果用普通大蒜,用量可酌情略增加。<br />
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<b>辣烧猪脑</b><br />
<b><br /></b>
<b>原料</b><br />
(约2-3人份)<br />
<br />
<ul>
<li>4 副 猪脑花</li>
<li>120 - 150 g 五花猪肉末</li>
<li>一小把 小葱</li>
<li>2 头 独蒜</li>
<li>约5-6cm长 老姜 两段</li>
<li>5-6枚 泡椒</li>
<li>约5-6cm长 泡姜</li>
<li>1.5 tbsp 郫县豆瓣 剁碎</li>
<li>约8 tbsp 植物油 </li>
<li>约1 cup 高汤</li>
<li>少许 辣椒油(可选 视个人口味而定)</li>
<li>适量 生抽</li>
<li>1tsp 白砂糖</li>
<li>少许 白胡椒</li>
<li>料酒</li>
</ul>
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做法</div>
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1. 用牙签辅助,小心将脑花外层的半透明膜和血管挑去,冲洗干净。滤干水分待用。</div>
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2. 准备小料:小葱分葱白和葱绿分别切成小粒状待用。</div>
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一头5-6cm长的生姜、大蒜、泡椒及泡生姜分别切成小粒待用。家里的泡菜坛子里扔了几只胭脂萝卜,泡姜颜色也红的紧= =</div>
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3. 锅里放入大量清水,烧开,剩下一块生姜切片投入,水里加适量料酒,温热时则将猪脑投入水里,烧开后再煮约五分钟,去除剩余腥味。</div>
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捞起,若表面有血末则用温水洗净。盛入盘中备用。</div>
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4. 肉末和料酒混合均匀,冷油入锅,搅散肉末后再开火。这个步骤可以防止肉末煸炒过程中抱团不松散。</div>
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5. 炒至肉末发白吐油,将肉末拨至一边,下姜、葱白、蒜、泡椒、泡生姜及郫县豆瓣,炒至油色发亮出香。再将肉末和配料混合略炒。</div>
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6. 倒入高汤,略煮,待配料盐分煮出后再尝味,以防过咸。用生抽调整咸度,再入白胡椒去腥,白砂糖提鲜。如爱吃辣可适量再加一些辣椒油。定味后将步骤3处理好的猪脑倒入,保持中大火,并不时将锅内汁水浇到猪脑表面。</div>
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7. 收汁:待锅底没有残余汤汁,油色明亮即可,期间不时小心晃动锅子,以免原料粘锅,也可尽量避免脑花破碎。将烧好的猪脑盛入盘内。撒上花椒粉及葱绿颗粒,趁热食用。<br />
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-8310356814136087192014-10-20T17:47:00.002+02:002014-10-20T17:49:07.513+02:00热干面这个夏天从咩咩的包裹里提出了一瓶蔡林记黑芝麻酱,于是做热干面的心又蠢蠢欲动起来。<br />
热干面吃的就是芝麻酱和各种配料混合的醇香味。芝麻酱带有粘性,能将调味料均匀附着在面条上,吃着虽然有点噎,不过味道浓厚,偶尔为之倒也挺喜欢的。面条尽量选择碱面,如果要更劲道,添加了鸡蛋的鲜碱面更好,如果自己做,用100g面粉:45g水的比例,添加一小勺碱水,过压面机即可。<br />
既然调料简单,则调味品质量不能马虎,尽量在预算范围内选择质量最高的为佳。酱油我用了九龙酱园的酱油,豉香浓郁,颇为顺口,在此谢谢葵爸><<br />
<br />
<b>热干面</b><br />
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<br />
<b>原料</b><br />
<b>(约1人份</b>)<br />
<br />
<ul>
<li>碱面 约150-200g</li>
<li>酱油 1 tbsp</li>
<li>香醋 1 tbsp</li>
<li>蒜水 1 tbsp</li>
<li>红油 1-3 tbsp 视口味而定</li>
<li>芝麻酱</li>
<li>香油</li>
<li>萝卜干 30 g</li>
<li>榨菜 30 g</li>
<li>葱花 适量</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 碱面提前买好,在阴凉处放置约3小时,使其水分略挥发,防止煮面时面条过软影响口感。<br />
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2. 芝麻酱内加入香油,调匀成可以流动的状态,具体配比根据芝麻酱的稠度而定。<br />
萝卜干,榨菜和香葱切成小丁,入碗里备用。<br />
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3. 一枚大蒜磨成蒜泥,加入约1.5tbsp矿泉水调成蒜汁。<br />
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4. 锅里烧沸大量水,加入少许盐。入略阴干的面条,煮至内部仍有硬心时即迅速捞起滤干水分。约需1.5分钟。<br />
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5. 将煮好的面条放在干净的操作台或滤网里,用电风扇帮助迅速降温,一边吹一边加入适量香油,至面条互相不粘连,温度彻底放凉为止。<br />
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6. 吃前重新在锅里加入大量清水烧沸,每次烫一人的分量,将面条捞入漏勺内,入沸水汆烫8秒后迅速提起漏勺,甩干水分,放入碗里。<br />
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7. 加入酱油、香醋。蒜水、红油、稀释的芝麻酱约3 tbsp。最后撒上萝卜干,榨菜丁和葱花,现吃现拌。<br />
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-81456893339686300202014-09-15T16:54:00.000+02:002014-09-15T17:00:45.092+02:00大蒜干烧鳝鱼黄鳝吃的就是脆爽的口感,火锅也爱点黄鳝,好的黄鳝吃起来口感细腻结实,肉质纤维间略带脂肪香味。不加水,用油和中小火慢慢浸烧,一方面彻底杀死寄生虫,吃起来也放心,另一方面黄鳝本身的脂肪和油里的香味合为一体,香味馥郁,是很好的下饭菜。<br />
<div>
这道菜本身不算太辣,如果喜辣可以根据个人口味加一点野山椒,就足够提出辣味了。</div>
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<br /></div>
<div>
<b>大蒜干烧鳝鱼</b></div>
<div>
<br /></div>
<div>
<b>原料</b></div>
<div>
<ul>
<li>1000 g 黄鳝 </li>
<li>12 头 大蒜</li>
<li>25 g 生姜</li>
<li>30 g 细葱</li>
<li>一小撮 花椒</li>
<li>100 g 菜籽油</li>
<li>100 g 猪油</li>
<li>1 tsp 料酒</li>
<li>适量 盐</li>
<li>一小撮 白砂糖</li>
<li>少许 白胡椒粉</li>
<li>1-2 只 野山椒(可选)</li>
</ul>
</div>
<div>
<b>做法</b></div>
<div>
<br /></div>
<div>
<div>
1. 大蒜去皮,葱切成6-7cm长的段,郫县豆瓣铡细,生姜切长片待用。<br />
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2. 黄鳝拜托老板去骨去内脏,切成约6-7cm长的段。</div>
</div>
<div>
加入一勺盐,揉搓至去除大部分粘液,冲洗干净,再加入盐重复一次。</div>
<div>
将处理干净的黄鳝段滤干水分。<br />
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3. 锅烧热,不加油,保持中火,将黄鳝投入锅里,持续翻动至变色,多余粘液附着在锅里。捞出,盛于碗里。<br />
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4. 锅子洗净,重新至于火上,保持中火,加入菜籽油和猪油。冷油即放入大蒜,轻轻翻炒,至大蒜表面皮皱呈现琥珀色后捞起待用。<br />
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5. 在油里加入铡细的豆瓣酱和少许花椒、姜片。炒香至油呈现红色。倒入鳝鱼,翻炒至全部裹上油后倒入一勺料酒去腥,待酒味挥发后转中小火,不时翻动以防粘锅,不加水,慢烧约15分钟。如果喜欢辣味,可加入一两只野山椒提味。<br />
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6. 15分钟后,加入步骤4里炸好的大蒜,轻轻拌匀,继续烧5分钟,注意推动时手法轻柔,以免大蒜碎裂。<br />
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7. 最后加入葱段,再中火烧1-2分钟。试味,加入盐、白胡椒和少许白砂糖提鲜,起锅,趁热食用。<br />
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-55346927019870661182014-08-29T17:13:00.000+02:002014-08-29T17:13:48.688+02:00马赛克芝士蛋糕 Pierre Hermé's Cheesecake Mosaïc开心果本身颜色翠绿,入甜点是很好的点子,坚果香气圆润回甜而略带苦杏仁香味,加上新鲜樱桃,颜色对比颇为好看。开心果泥我用了市售的现成罐装开心果。整粒开心果用伊朗的品种,颜色翠绿,只要注意烘焙时不要过头,处理成粉末后颜色也很好看。整个蛋糕最繁琐的是饼底:揉好甜味塔皮冷藏后烘焙,打碎拌入黄油后再烘焙一次,看上去耗时确实过长,不过比用市售饼干打碎的做法来说,新鲜度毕竟高很多,还是很值得下功夫的。<br />
这款蛋糕叫做马赛克,糖渍好的酸樱桃镶嵌在两层芝士层里,切开如宝石一般晶莹剔透,樱桃的酸度也调整了大量坚果的腻感,是值得尝试的一款蛋糕。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-JeQOoJxT_Fg11W23ptSeB6PlzASSveD_hxvhKPB4cVPzEWmoiZos2kujxhR4Cp-_4DDyA5Fs_xaa6GS2TQQc7VpQqFQuNntobCEYHv6dXP71FagA8YhMiujfBdOtOdOniUXL8doey4/s1600/%E6%88%90%E5%93%814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-JeQOoJxT_Fg11W23ptSeB6PlzASSveD_hxvhKPB4cVPzEWmoiZos2kujxhR4Cp-_4DDyA5Fs_xaa6GS2TQQc7VpQqFQuNntobCEYHv6dXP71FagA8YhMiujfBdOtOdOniUXL8doey4/s1600/%E6%88%90%E5%93%814.jpg" /></a></div>
<br />
<b>马赛克芝士蛋糕 </b><br />
<b><i><u>Pierre Hermé's Cheesecake Mosaïc</u></i></b><br />
<b><i><u>From《Pastries》</u></i></b><br />
<br />
<b>糖煮酸樱桃</b><br />
<b><i><u>Poached Sour Cherries</u></i></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>75 g 矿泉水</li>
<li>100 g 细白砂糖</li>
<li>250 g 冷冻酸樱桃</li>
</ul>
<br />
<b>做法</b><br />
<br />
1.提前一天准备糖煮酸樱桃。<br />
在锅里煮沸矿泉水和白砂糖混合物。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLALSqv8XlJNoACy2RfUKtWzvM96KyPMfDCj2obHsu7NormPDPDFyiP1KG3lAH-uY6UVFVWglCVZhW1qtlO4jdMjqE0O2S0Wc5FeVRYYOPVM_56ylGFA6WBwMjjs2EDH4Wl_onFF3frk/s1600/%E6%A8%B1%E6%A1%831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLALSqv8XlJNoACy2RfUKtWzvM96KyPMfDCj2obHsu7NormPDPDFyiP1KG3lAH-uY6UVFVWglCVZhW1qtlO4jdMjqE0O2S0Wc5FeVRYYOPVM_56ylGFA6WBwMjjs2EDH4Wl_onFF3frk/s1600/%E6%A8%B1%E6%A1%831.jpg" /></a></div>
2. 将樱桃放入碗里,浇上沸腾糖浆。置于一旁,过夜待用。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTSEsVN7g527HdNHMHacBIMAi3sP_NePFgMl-l2M_mPCRnqSlr58abTLAqpj1KiVI2vB4_pmv11W6Nu0Zssw-oGGg1wfLU8HXccSaZ1BsZ1EHVn-7carCs01Sk3OSuFdrTOYzvaKaN4g/s1600/%E6%A8%B1%E6%A1%832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTSEsVN7g527HdNHMHacBIMAi3sP_NePFgMl-l2M_mPCRnqSlr58abTLAqpj1KiVI2vB4_pmv11W6Nu0Zssw-oGGg1wfLU8HXccSaZ1BsZ1EHVn-7carCs01Sk3OSuFdrTOYzvaKaN4g/s1600/%E6%A8%B1%E6%A1%832.jpg" /></a></div>
<br />
<b>白巧方块</b><br />
<i><u><b>White Chocolate Square</b></u></i><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>4 g 盐之花(或者其他精盐)</li>
<li>260 g 涂层白巧(chocolate couverture)</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 用擀面杖将盐之花略碾碎,过筛。<br />
用锯齿刀将白巧切碎,将巧克力置于耐热碗里,隔水加热至融化。随时监测温度,注意碗底不能接触水面。<br />
<div class="separator" style="clear: both; text-align: left;">
加热至55℃(131℉)后离火,放于一边,至巧克力液冷却至27℃(81℉)。将碗重新水浴加热至30-33℃(86-91℉),拌入筛好的盐之花。完成调温动作。 </div>
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2. 将白巧浇在硬塑料薄片上,形成一个约20cm见方的正方形。覆盖上另一篇塑料薄片以防凝固过程中弯曲。冷藏过夜,第二天使用。<br />
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<br />
<b>甜味塔皮面团</b><br />
<b><i><u>Sweet Tart Dough</u></i></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>150 g 无盐黄油 室温软化</li>
<li>95 g 糖粉 过筛</li>
<li>30 g 杏仁粉</li>
<li>2 撮 盐之花(或其他精海盐)</li>
<li>1/4 支香草荚</li>
<li>1 枚 鸡蛋(50 g)</li>
<li>250 g 中筋面粉 过筛</li>
</ul>
<div>
做法</div>
<div>
<br /></div>
<br />
1. 厨师机安置K型勾头,将黄油放入,打发至顺滑。筛入糖粉,打匀。<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYv6_IYF6IH58-4fWYq6BnsUndK5DaBdeKQIHYfcRHrNUyqmOnlGaJlMSpn-7JzCk8WSU1lEvJht7c1SgSjgBa7zLUHSLtU9qo35_2HuYHrZiSXPpPvlvOCWHeNHN-xFJGPQXM3iGOdY/s1600/%E9%A5%BC%E5%BA%9501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYv6_IYF6IH58-4fWYq6BnsUndK5DaBdeKQIHYfcRHrNUyqmOnlGaJlMSpn-7JzCk8WSU1lEvJht7c1SgSjgBa7zLUHSLtU9qo35_2HuYHrZiSXPpPvlvOCWHeNHN-xFJGPQXM3iGOdY/s1600/%E9%A5%BC%E5%BA%9501.jpg" /></a></div>
2.加入杏仁粉和盐。香草荚剖开取籽,一起放入黄油里,打至匀质。<br />
加入蛋液和筛好的中筋面粉,搅拌至成团。<br />
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3.将面团取200g,和剩下的350g面团分别用保鲜膜包裹好,入冷藏室冷藏约4h。如果不立即使用,可在冷冻室保存约一个月。<br />
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<br />
<b>芝士蛋糕底</b><br />
<b><i><u>Cheesecake base</u></i></b><br />
<b><i><u><br /></u></i></b>
<b>原料</b><br />
<br />
<ul>
<li>200 g 甜味挞皮面团</li>
<li>100 g 无盐黄油 室温软化</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 第二天准备芝士蛋糕底:将烤箱预热170℃(350℉),在烤盘上垫上烘焙纸。<br />
将挞皮擀开成为约2mm厚度的大片,置于烘焙纸上,入烤箱烘烤约12分钟至金棕色。<br />
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2. 放凉烘焙好的挞皮,将其碾碎成粉末状。在饼干末里加入软化黄油至彻底拌匀。<br />
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3.在蛋糕圆模里垫好烘焙纸,把拌好黄油的饼干末倒入模具内,压实至厚度一致。冷藏一小时。<br />
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4.将烤箱预热150℃(300℉)。<br />
把蛋糕模放入烤箱烘焙12分钟,取出彻底放凉。烤箱保持原有温度待用。<br />
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<b>开心果粉末的处理:</b><br />
<br />
1. 两个烤盘内垫好烘焙纸,将奶油奶酪层和慕斯层所需的开心果分别置于烤盘内,入烤箱烘焙20分钟。<br />
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2.取出开心果,分别用擀面杖将开心果擀成细末。在食物处理机内打成粉末,过筛待用。<br />
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<b>奶油奶酪层</b><br />
<b><i><u>Cream Cheese Filling</u></i></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>75 g 去壳开心果</li>
<li>450 g 费城奶油奶酪(或其他奶油奶酪)</li>
<li>125 g 细白砂糖</li>
<li>20 g 中筋面粉</li>
<li>1 枚 蛋黄(20 g)</li>
<li>2 枚 鸡蛋 (100 g)</li>
<li>30 g 全脂奶油</li>
<li>40 g 开心果泥(pistachio paste)</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 烤箱温度降低至90℃(200℉)。<br />
准备奶油奶酪层:在搅拌机里混合奶油奶酪和白砂糖,打约2分钟。<br />
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2.加入面粉、蛋黄、全蛋液、奶油、开心果泥和开心果碎,打至混合物柔滑时停止。<br />
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3. 将奶油奶酪夹馅倒在放凉后的饼底上,抹平表面。<br />
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4. 入烤箱烘焙1小时。当内陷不晃动时则烘焙完成,取出,彻底放凉。<br />
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<br />
<b>奶油奶酪开心果慕斯层</b><br />
<b><i><u>Cream Cheese and Pistachio Mousse</u></i></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>2 1/2 片 吉利丁片(约5 g)</li>
<li>15 g 矿泉水</li>
<li>50 g 细白砂糖</li>
<li>1 1/2 枚 蛋黄(30 g)</li>
<li>20 g 开心果泥(pistachio paste)</li>
<li>160 g 费城奶油奶酪(或其他奶油奶酪)</li>
<li>10 g 糖粉</li>
<li>200 g 全脂奶油</li>
</ul>
<br />
<b>做法</b><br />
<br />
1.准备奶油奶酪开心果慕斯层:将吉利丁片入冷水中浸泡20分钟。<br />
在深平底锅里,烧煮矿泉水和细白砂糖至121℃(250℉)。<br />
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2. 蛋黄放入大碗里,用打蛋器打散,缓缓加入煮好的糖浆,换为高速继续搅打。糖浆和蛋液充分混合后转为中速,搅打至混合物彻底冷却至室温。<br />
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3. 将开心果泥和奶油奶酪放入大碗里水浴加热,轻轻打至软滑,注意碗底不能接触水面。<br />
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4. 在奶油奶酪混合物里加入糖粉,拌匀。<br />
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5. 挤干吉利丁水分,和糖粉、蛋液糖浆混合物一起放入奶油奶酪里,拌匀。<br />
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6. 打发全脂奶油,轻轻拌入混合物里。<br />
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<br />
<b>装饰</b><br />
<b><i><u>Garnish</u></i></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>150 g 去壳开心果</li>
<li>新鲜樱桃</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将糖煮酸樱桃从糖浆里取出,在厨房纸巾上拍干水分,平均排列在烘焙好放凉的芝士层上。<br />
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2. 用蛋糕刀辅助,在酸樱桃表面覆盖奶油奶酪开心果慕斯层。抹平表面,入冷冻室3小时。<br />
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3. 食用前,用吹风机加热模具周围辅助脱模。把芝士蛋糕放入盘内,表面撒上准备好的开心果粉末。把白巧方片任意掰成大片,装饰在蛋糕侧边。<br />
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蛋糕顶层用新鲜樱桃装饰,冷藏,食用前取出切件即可。<br />
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-84548853253920202032014-08-16T09:29:00.002+02:002014-08-16T09:30:25.083+02:00黑橄榄酥饼 Pierre Hermé's Sablé aux Olives Noires黑橄榄是我一直很喜欢的一种橄榄,油润,香味馥郁醇厚。PH说黑橄榄带有可可香,于是也应用在了饼干里。原料里的熟蛋黄能增加饼干体的酥性,再加上甜味全靠糖粉补充,以及大量土豆淀粉的添加,饼干体更加入口即溶。本想做好一大批带在路上送人,不过它实在是太酥了不耐颠簸,到达目的地就坏了大半,干脆自己解决掉。<br />
饼干略带甜咸口,烘焙后的黑橄榄混合橄榄油香味,含蓄迷人也不易腻口。我是不太爱吃饼干的人,不过这款倒是十分合心意。<br />
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<br />
<b>黑橄榄酥性饼干 </b><br />
<u><i><b>Pierre Hermé's Sablé aux Olives Noires</b></i></u><br />
<u><i><b>From《Pastries》</b></i></u><br />
<u><i><b><br /></b></i></u>
<b>原料</b><br />
(可做约60枚饼干)<br />
<br />
<ul>
<li>一枚 鸡蛋(50g)</li>
<li>140 g Taggiaache黑橄榄(带核)</li>
<li>400 g 含盐黄油 室温软化</li>
<li>150 g 橄榄油</li>
<li>220 g 糖粉</li>
<li>3 g 盐之花</li>
<li>500 g 中筋面粉</li>
<li>100 g 土豆淀粉</li>
</ul>
<br />
<b>做法</b><br />
<b><br /></b>
1. 将鸡蛋煮至全熟(入冷水煮沸后十分钟关火),剥壳,取出蛋黄部分。<br />
橄榄去核,拍干表面油分,切成粗粒。<br />
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2. 将厨师机装上桨形勾头,依照如下次序加入原料:黄油、橄榄油、糖粉、盐、熟鸡蛋黄、面粉、土豆淀粉,至彻底匀质后关闭厨师机。<br />
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3. 取出混合物,揉成面团。包裹保鲜膜,入冰箱冷藏2小时至硬。<br />
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4. 在工作台上撒适量面粉(我的做法是将面团置于两层保鲜膜之间),将面团分成两份,取其中一份,将面团擀开成5mm厚度的片。覆盖保鲜膜,入冷藏室再冷藏2小时。<br />
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5. 烤箱预热165℃。<br />
在烤盘上铺一层烘焙纸,用一个5.5cm直径的切割圆模切出饼干形状,排入烤盘。每片饼干之间间隔至少2cm。<br />
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6. 入烤箱烘焙18分钟至两面金黄,彻底放凉后移入密封盒。<br />
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注:橄榄油应选择较为中性的口味,避免太苦或果味太浓烈的种类。In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-91688903033680732072014-06-29T20:39:00.001+02:002014-06-29T20:41:14.724+02:00白汁小牛肉 Julia Child's Blanquette de Veau à l'ancienne白汁小牛肉是很常见的法国菜,风味细致含蓄,各家有各家的做法,不过大致步骤也差不多,肉类和蔬菜在高汤里煮到合适的火候,用高汤和面粉黄油糊做一个基础白酱,倒回主料里,蛋黄和奶油拌匀加入酱汁内,增加浓稠度和香味。<br />
为了保证酱汁色泽洁白,肉类不用提前煎炸,汆水去除血水即可。基础的蔬菜配料也只用到了白蘑菇和珍珠洋葱,都是不会破坏酱汁色泽的原料。小牛肉肉质细嫩,炖煮后呈现出粉灰色,原方推荐胸肉,肋排,肩肉,颈肉或肘肉,富含脂肪和胶质,煮后松软不柴。<br />
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<br />
<b>白汁小牛肉 </b><br />
<b><br /></b>
<b><i><u>Julia Child's Blanquette de Veau à l'ancienne</u></i></b><br />
<b><i><u>From《Mastering the Art of French Cooking》</u></i></b><br />
<br />
<b>小牛肉部分</b><br />
<b><u>The veal</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>3 磅 小牛肉 切成约5cm见方的大块</li>
<li>1 - 1.5 L 鸡高汤</li>
<li>1 头大洋葱 </li>
<li>1 枚丁香</li>
<li>1 头 大号胡萝卜</li>
<li>1 束香草 :6 支欧芹茎(不含叶),1/2 片月桂叶, 1/2 tsp 干百里香,2 支西芹茎</li>
<li>盐</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将牛肉块放进锅里,加足量冷水至摸过肉块约5cm,烧开,转小火2分钟,至肉块的血末逼出。<br />
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2. 洗净肉块,将锅子洗干净,将肉块放回锅里。<br />
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3. 制作香草束:将所有原料放进纱布里裹好,扎紧两头。<br />
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4. 一枚丁香钉在洋葱上,胡萝卜去皮切成小丁。<br />
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5. 注入高汤至淹没肉块约1cm高度。中火烧开,投入蔬菜和香草束。用盐调节咸度。加盖,略留缝。煮约75-90分钟,至叉子可以轻易扎透。注意肉不要煮过头。<br />
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<br />
<b>洋葱部分</b><br />
<b><u>The Onions</u></b><br />
<br />
熬煮小牛肉时,准备珍珠洋葱配料。<br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>18-24 头珍珠洋葱 约2.5cm直径</li>
<li>120 ml 小牛肉高汤(从熬煮牛肉的锅里取用)</li>
<li>1/4 tsp 盐</li>
<li>14 g 黄油</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 洋葱剥去表皮(可在沸水里煮5-10分钟以便去皮),底部划一个十字。<br />
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2. 锅里放入洋葱,高汤,盐和黄油,加盖煮30-40分钟至软。煮好的洋葱放于一旁保温备用。<br />
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<br />
小牛肉煮软后,捞出肉块,将其他原料弃去不用,若有骨头,也一并拣出。汤汁过滤。肉块放回锅里,煮好的洋葱连汤倒在肉块上。<br />
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<br />
<b>白酱</b><br />
<b><u>Sauce velouté</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>56 g 黄油</li>
<li>56 g 面粉</li>
<li>约 700 ml 过滤小牛肉高汤</li>
<li>18-24 头 白蘑菇 选择约2.5cm直径为宜 加1 tbsp 柠檬汁</li>
<li>盐 适量</li>
<li>白胡椒 适量</li>
<li>1-2 tbsp 柠檬汁</li>
<li>2 tbsp 奶油或高汤</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 在炒锅里融化黄油,加入面粉,用小火慢慢翻炒约2分钟以去除生面粉味。<br />
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2. 离火,每次加入2 tbsp热小牛高汤,确认被吸收之后再加入下一批,直至所有高汤被完全吸收(原方是一次倒入所有高汤并用打蛋器彻底打匀)。<br />
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3. 重新加热酱汁至沸腾,搅拌。小火熬煮10分钟。倒入白蘑菇,再熬煮10分钟。<br />
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4. 试味,用盐和白胡椒小心调整咸度。如果需要,可再加一点柠檬汁调味。<br />
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5. 将白酱倒在洋葱和小牛肉块上,在表面倒上2 tbsp奶油或高汤,以防表面结皮。<br />
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<br />
<b>用奶油蛋黄浓厚酱汁</b><br />
<b><u>Cream and egg yolk enrichment</u></b><br />
<br />
食用前10-15分钟,将牛肉锅置于火上,加盖焖煮约5分钟回温。<br />
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<br />
<b>原料</b><br />
<br />
<ul>
<li>3 枚蛋黄</li>
<li>120 ml 奶油</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 在碗里混合蛋黄和奶油,在锅里取出约240ml酱汁,和蛋黄奶油混合物拌匀。<br />
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2. 将混合物倒回锅里,和锅里的酱汁一起拌匀。<br />
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3. 保持中火,晃动锅子使酱汁略浓稠。不要滚沸以防蛋黄结块。<br />
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4. 欧芹取叶切碎,将菜装盘,撒上欧芹,佐米饭,面条或煮熟的土豆块食用。<br />
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奶油基底做酱汁的菜我喜欢用印度basmati长米搭配,按正常程序煮好后加一块黄油用叉子翻松即可。这道菜太白了,顺手煮了两支萝卜当配菜XDIn deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-872777892735159362014-06-15T15:00:00.001+02:002014-06-15T15:00:55.525+02:00大黄挞 Thomas Keller's Rhubarbe Tart大黄的季节又到了。大黄本身酸度偏高,和山楂的酸味略有些相似,通常不会直接吃,用作甜品比较多,做果酱和挞都是很常见的搭配。这款挞外观很雅致,杏仁酥粒增加了口感的变化,内陷杏仁馅相比于传统的almond cream多加入了液体成分,吃起来更加软滑。<br />
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<br />
<br />
<b>大黄挞</b><br />
<b><br /></b>
<b><i><u>Thomas Keller's Rhubarbe Tart</u></i></b><br />
<b><i><u>From《Bouchon Bakery》</u></i></b><br />
<b><br /></b>
<b>甜味塔皮</b><br />
<b><u>PÂTE SUCRÉE</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>375 g 中筋面粉</li>
<li>46 g + 94 g 糖粉</li>
<li>47 g 杏仁粉</li>
<li>225 g 无盐黄油 室温软化</li>
<li>1/2 支 香草荚</li>
<li>56 g 全蛋液</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将面粉,46 g糖粉和杏仁粉在碗里混合均匀,尽可能压碎结块,摇晃均匀,放至一边待用。(我过筛了一遍)<br />
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2. 将黄油放入搅拌缸内,安装K型头,厨房布浸热水后置于搅拌缸外围加温,低速搅打黄油,使其呈现蛋黄酱一般的质感,搅拌头提起时出现小尖角。倒入剩下的94 g糖粉,继续用低速搅拌至糖粉混入黄油内,速度加至中低速,搅打约1分钟,使混合物呈现蓬松的状态。<br />
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3. 香草荚对半剖开,用刀尖刮出香草籽,加入混合物中,低速搅打30秒使其混合均匀。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0agqKTja8xdOWAPwoo0_V1-b7DWdnU-nCzdewnBCx7d-J5oX3iJ4qGlnA1IIP-zCFw2WhPwkpJq9z7kKtek1xLTHSa6zD3X8PCAYSKWQBL4UGtbMnDlRnyDwsDl9yIdDCVPFakL-Kyo/s1600/%25E6%258C%259E%25E7%259A%25AE5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0agqKTja8xdOWAPwoo0_V1-b7DWdnU-nCzdewnBCx7d-J5oX3iJ4qGlnA1IIP-zCFw2WhPwkpJq9z7kKtek1xLTHSa6zD3X8PCAYSKWQBL4UGtbMnDlRnyDwsDl9yIdDCVPFakL-Kyo/s1600/%25E6%258C%259E%25E7%259A%25AE5.jpg" /></a></div>
4. 分两次加入步骤1中的干料,每次加入后搅拌15 - 30秒,直到完全混合均匀。最后倒入蛋液,低速搅拌至完全混合均匀,约需15 - 30秒。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeZqL-fCy0QDalDt3PJ17LvbushOaSWdEPABaIlec4TF9n0h20rd4UvK4a80caMSGs1aqqYvj6JW95kR4SQxdC90uO1u5NkWZZujLdPCKHFxxGX7YrTiJGRDNXHeHDtWBtWAuheIM8H4/s1600/%25E6%258C%259E%25E7%259A%25AE6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPeZqL-fCy0QDalDt3PJ17LvbushOaSWdEPABaIlec4TF9n0h20rd4UvK4a80caMSGs1aqqYvj6JW95kR4SQxdC90uO1u5NkWZZujLdPCKHFxxGX7YrTiJGRDNXHeHDtWBtWAuheIM8H4/s1600/%25E6%258C%259E%25E7%259A%25AE6.jpg" /></a></div>
5. 将面团放在操作台上,用手掌层层揉搓,折叠面团后重复揉擦步骤直到混合物柔滑为止(fraiser)。将面团分成两份,每份10*15cm大小,约2cm厚。将面团用保鲜膜包裹好,移入冷藏室2小时至变硬。<br />
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面团可在冷藏室保存两天,冷冻则可保存一个月,用前取出回温即可。<br />
6. 烤盘预先喷上油,铺上烘焙纸待用。<br />
将冷藏冻硬的挞皮取出,均匀擀开成约3mm厚度的片状。小心将挞皮转移到烤盘里,确认四角都贴合烤盘。除去多余挞皮。覆盖保鲜膜,入冷藏室1小时或入冷冻室30分钟,松弛备用。<br />
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7. 烤箱预热175℃。<br />
从冰箱里取出烤盘,在挞皮上覆盖一层揉皱的烘焙纸,填入足量干豆或生米,入烤箱烘焙约15分钟,取出,水平旋转180°。继续烘焙约15-20分钟,检测烘焙情况,如挞皮不再与表层烘焙纸粘连,连同干豆/生米一起移走烘焙纸,将挞皮重新放入烤箱继续烘焙约15分钟,至呈现金黄色。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiR5dm92HFakBlY2ZX2DV6WkLH8sC_SFkaxEr39eEt4b3CRRDIm4a9uwbVRI-lDa_oCHW88A3P6IwdSWhGDCI2qEOqGEN63_aW0Dyo8CuVNACAytXP-9XuoFNWoyc0TadneI-XNh2SduA/s1600/%25E6%258C%259E%25E7%259A%25AE03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiR5dm92HFakBlY2ZX2DV6WkLH8sC_SFkaxEr39eEt4b3CRRDIm4a9uwbVRI-lDa_oCHW88A3P6IwdSWhGDCI2qEOqGEN63_aW0Dyo8CuVNACAytXP-9XuoFNWoyc0TadneI-XNh2SduA/s1600/%25E6%258C%259E%25E7%259A%25AE03.jpg" /></a></div>
将烤盘取出,彻底放凉后待用。<br />
<br />
<b>糖渍大黄</b><br />
<b><u>CURED RHUBARB</u></b><br />
<br />
大黄本身酸度和水分都偏高,提前24小时腌渍,可使其析出多余的水分,降低酸度。石榴糖浆本身带明红色,可以赋予成品好看的色泽。<br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>约 900 g 大黄(如果可能 选择较细的品种)</li>
<li>100 g 白砂糖</li>
<li>120 g 石榴糖浆</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 根据烤盘大小将大黄切成适当长度的段。用一把锋利的刀,从根部开始,撕去大黄表面较老的外皮。如果大黄本身质地比较嫩,这一步可以省略。<br />
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2. 将大黄排列在烤盘里,均匀在表面撒上白砂糖,淋上石榴糖浆。覆盖保鲜膜,入冷藏室腌渍24小时,每8小时取出翻动一次。<br />
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<br />
<b>褐色黄油内陷</b><br />
<b><u>BROWN-BUTTER FILLING</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>235 g 温热的褐色黄油(制法见文末注解)</li>
<li>75 g 杏仁粉</li>
<li>75 g 中筋面粉</li>
<li>150 g 全蛋液</li>
<li>210 g 白砂糖</li>
<li>75 g 全脂牛奶</li>
<li>75 g 奶油</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将杏仁粉和面粉在碗里混合,尽可能压碎结块,翻拌均匀。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV77N-nV3x5qIgTDeIELnqbwkhjzM3_TwAKOuXGgZXPIUoTlqdlqk8zSakm96ZPQ4nDZouyZG_iMRVGIpirjhjiadugwZMcvoDTm9vxVsqXjoAoWHqYb6y6ZggRY3IIr34JtgaHhhbHUI/s1600/filling1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV77N-nV3x5qIgTDeIELnqbwkhjzM3_TwAKOuXGgZXPIUoTlqdlqk8zSakm96ZPQ4nDZouyZG_iMRVGIpirjhjiadugwZMcvoDTm9vxVsqXjoAoWHqYb6y6ZggRY3IIr34JtgaHhhbHUI/s1600/filling1.jpg" /></a></div>
2. 另取一碗,混合蛋液和白砂糖,用中速搅拌约2分钟,至混合物体积蓬松,颜色发白。<br />
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3. 保持搅拌,缓缓加入牛奶和奶油至匀质。最后加入做法1中的干料,再打几分钟至均匀。<br />
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4. 保持中速,缓缓加入温热的褐色黄油,搅拌至黄油和液体完全乳化。<br />
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<br />
<b>杏仁酥粒</b><br />
<b><u>TOASTED ALMOND STREUSEL</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>40 g 中筋面粉</li>
<li>40 g 杏仁粉</li>
<li>40 g 白砂糖</li>
<li>一小撮 盐</li>
<li>40 g 冰冷黄油 切成约5mm见方的小丁</li>
</ul>
<br />
做法<br />
<br />
1. 将面粉,杏仁粉,白砂糖,海盐在大碗里混合均匀,用手碾碎杏仁粉结块的部分。<br />
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2. 将冰冷黄油粒放入碗里,用手轻轻将黄油揉成小块使其均匀分布在粉料中。注意不要过度操作,如果中途黄油变软,把碗放入冷藏室片刻后继续揉搓,揉好的酥粒直径不能超过0,3cm<br />
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把做好的酥粒放入冷藏室至少2小时至变硬后使用。<br />
做好的酥粒可在冷藏室保存两天,冷冻室保存一个月。酥粒应该在冰冷的状态下使用并烘焙。<br />
<div class="separator" style="clear: both; text-align: center;">
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4. 烤箱预热160℃。<br />
将冰冷的杏仁酥粒铺在垫有烘焙纸的烤盘里,入烤箱烘焙约8-10分钟至表面金黄。烘焙过程中每隔几分钟随时注意翻动,使上色均匀。<br />
烘焙好的酥粒用搅拌机打至呈现红糖一般的质地。入密封盒可保存两天。<br />
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<br />
<b>组装与烘焙</b><br />
<b><u>ASSEMBLE AND BAKING</u></b><br />
<br />
<b>做法</b><br />
<br />
1. 烤箱预热175℃。<br />
将足够的褐色黄油内陷填入挞皮里,至约5mm厚度。<br />
<div class="separator" style="clear: both; text-align: center;">
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2. 腌渍好的大黄从糖浆里取出,用厨房纸巾吸干表面多余水分,排入烤盘里,最后倒上剩下的内陷,使其完全覆盖表面。<br />
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3. 入烤箱烘焙约40分钟,再将烤箱温度降至160℃,继续烘焙约10-15分钟,至内陷完全定型,表面金黄。取出烤盘。彻底放凉后进行切割和组装。<br />
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4. 将完全冷却的大黄挞从烤盘里移出,根据喜好切割成需要的形状和大小。撒上杏仁酥粒,用少许糖粉装饰,立即食用。<br />
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<b>注:褐色黄油制法</b></div>
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在滤网上垫上双层纱布待用。</div>
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将黄油放入小锅里,用中火加热黄油至融化,略搅拌防止乳水分离。</div>
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升为高火,继续加热约5分钟。</div>
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其间不时用勺子舀出适量黄油检测色泽,如呈现焦糖般的琥珀色即可关火,过纱布和滤网,得到澄清略带坚果风味的褐色黄油。</div>
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-28302662215079989122014-06-14T16:34:00.000+02:002014-06-14T22:02:29.971+02:00烟熏三文鱼青芥末闪电泡芙 Christophe Adam's Eclairs truite fumée wasabiChristophe Adam的闪电泡芙书里,有一半的篇幅写到了咸味泡芙,将泡芙体作为一个小型的面包进行风味变化,颇为有趣。这个方子在买书前就觊觎已久,光是想象就觉得口味一定有趣,趁着家里材料齐全,自己也做了一回。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzizVUDsy_drAR1JjYwJKBXgTepc-eo5oi5i8rtoBBihjqvr_vKY-wyyhn2re2BlpwUZHfhDjS4VdJRVOkxeb8XaBpLHggcOzflVLYXrtmstXiG1FHhyphenhyphenfrkrv-GBr6g0WXyy32r-MF78/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzizVUDsy_drAR1JjYwJKBXgTepc-eo5oi5i8rtoBBihjqvr_vKY-wyyhn2re2BlpwUZHfhDjS4VdJRVOkxeb8XaBpLHggcOzflVLYXrtmstXiG1FHhyphenhyphenfrkrv-GBr6g0WXyy32r-MF78/s1600/18.jpg" /></a></div>
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<b>烟熏三文鱼青芥末闪电泡芙 </b></div>
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<b><br /></b></div>
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<b><i><u>Eclairs truite fumée wasabi</u></i></b></div>
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<b><i><u>from Christophe Adam《ECLAIRES!》</u></i></b></div>
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<b><u>泡芙面团</u></b></div>
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<b><br /></b></div>
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<b>原料</b></div>
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<ul>
<li>250 g 泡芙面糊(食谱<a href="http://indigoseas.blogspot.fr/2014/03/blog-post.html" target="_blank">见此</a>)</li>
</ul>
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<b>做法</b></div>
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<br /></div>
<div>
将面糊在烤盘上挤出约1.5cm宽,13cm长的长条,根据食谱指示进行烘焙,放凉待用。</div>
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<b><u>烟熏三文鱼夹馅</u></b></div>
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<b>原料</b></div>
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<ul>
<li>100 g 奶油</li>
<li>50 g 烟熏三文鱼</li>
<li>100 g 熟三文鱼肉,去皮去骨</li>
<li>3 g 青柠皮屑</li>
<li>1 把 细香葱</li>
<li>2 g 盐</li>
<li>1 g 现磨黑胡椒</li>
</ul>
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<b>做法</b></div>
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1. 将烟熏三文鱼切成小丁,熟三文鱼(新鲜三文鱼蒸熟)去骨去皮,压成肉泥。</div>
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细香葱切成细末。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQ0nyu0nHgnxyAtWAUEXqbge_Uj8Mvu8sYiwUTeBSx8ZwTLFNZs_fZqSYiWeJ2f9RYTeUl21IluCfwnR4ZsGXFwQyeFwlRbbCBBWc3_0y0wI4_-uyFjvad2uBp109VWV-IPyejSnTCAw/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQ0nyu0nHgnxyAtWAUEXqbge_Uj8Mvu8sYiwUTeBSx8ZwTLFNZs_fZqSYiWeJ2f9RYTeUl21IluCfwnR4ZsGXFwQyeFwlRbbCBBWc3_0y0wI4_-uyFjvad2uBp109VWV-IPyejSnTCAw/s1600/05.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVVyxQRxwWisIZSgLkRLkHSCMWnWdczC9uLn6QVgz500vY7Y2ENtSWF9ML6xxH3rWrc9vlZcjlD9Ne5IZujKJnjsDZgr-8R3ZFYqNgsUIPUTyq8Ptn4e_2qttuFkh_JVcO_1881ha7AE/s1600/06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVVyxQRxwWisIZSgLkRLkHSCMWnWdczC9uLn6QVgz500vY7Y2ENtSWF9ML6xxH3rWrc9vlZcjlD9Ne5IZujKJnjsDZgr-8R3ZFYqNgsUIPUTyq8Ptn4e_2qttuFkh_JVcO_1881ha7AE/s1600/06.jpg" /></a></div>
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2. 将100g奶油打发至硬。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTwNbRXRXpu1C2hFgBmQTyMCPIG_v8BMZ6ANTLXQsjtcJZPApSPHrJvSXpC6l2Jz6sDcN6COsPJ_-cJw-wku60P-8O4VJS9RphpY8rYYZ8fEhpIlG5ZEyTlmOL1mlWx_YL8yo0VZqwGk/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTwNbRXRXpu1C2hFgBmQTyMCPIG_v8BMZ6ANTLXQsjtcJZPApSPHrJvSXpC6l2Jz6sDcN6COsPJ_-cJw-wku60P-8O4VJS9RphpY8rYYZ8fEhpIlG5ZEyTlmOL1mlWx_YL8yo0VZqwGk/s1600/07.jpg" /></a></div>
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3. 拌入烟熏三文鱼丁,熟三文鱼肉泥,青柠皮屑,细香葱,盐和黑胡椒,用刮刀翻拌均匀,注意手法轻柔,翻拌次数不要太多,以防奶油消泡。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_dqdHq1dPR0Srd6yzR1wgP-96MxTMQSLMNYkAyoJEgp_NgaWksS7_HoPCoRiMGXiqOrrOYMrAh8QoAfRoOYIkHU1iR5N6cMbcFnCsiJLghhFhAFPiAJGvsniUwhEvMzWeIYKBvk_Lq8/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_dqdHq1dPR0Srd6yzR1wgP-96MxTMQSLMNYkAyoJEgp_NgaWksS7_HoPCoRiMGXiqOrrOYMrAh8QoAfRoOYIkHU1iR5N6cMbcFnCsiJLghhFhAFPiAJGvsniUwhEvMzWeIYKBvk_Lq8/s1600/08.jpg" /></a></div>
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4. 将夹馅装入裱花带里,放入冷藏室备用。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIBWfpopYzeV2H7Kcx0vpoPeqP1PHmNAUpbqZEUhvY8MleuyNMVUfqTOyuVe75NWk2Ww5SGEtc0BfvPcymVvnyRcjGEMxditZKMCcKO4mlImKQoaUhRhUSxHM4rD9TxlpOpa_9_X3ZK0/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpIBWfpopYzeV2H7Kcx0vpoPeqP1PHmNAUpbqZEUhvY8MleuyNMVUfqTOyuVe75NWk2Ww5SGEtc0BfvPcymVvnyRcjGEMxditZKMCcKO4mlImKQoaUhRhUSxHM4rD9TxlpOpa_9_X3ZK0/s1600/10.jpg" /></a></div>
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<b><u>青芥末淋面</u></b></div>
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<b>原料</b></div>
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<ul>
<li>6 g 吉利丁片</li>
<li>5 g 土豆淀粉</li>
<li>10 g 水</li>
<li>250 g 奶油</li>
<li>10 g 管状青芥末膏</li>
<li>25 g 菠菜嫩叶</li>
<li>2 g 盐</li>
<li>1 g 现磨胡椒</li>
</ul>
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<b>做法</b></div>
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1. 提前20分钟,将吉利丁片放入冰水里浸软。土豆淀粉放入10g水里拌匀。</div>
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在锅里混合奶油,青芥末膏和土豆淀粉水,一边加热一边搅拌至沸腾。<br />
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2. 离火,加入菠菜嫩叶,盐和胡椒,吉利丁挤干水分放入搅匀。<br />
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3. 将混合物用搅拌器打3-5分钟至菠菜叶细碎。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpadGxHt0e3EHl4rWIVryg2Ub1Pkb3kSdhZXgFk30LdgklyxXtLSvT0BcUI5HrASfTRxeiHNGN4EogqhwrYImk3tvbSSu7bXR8myzpxQpCSuTlDBQWnCbISGE5L8hNP4sOOG08wg32Fi0/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpadGxHt0e3EHl4rWIVryg2Ub1Pkb3kSdhZXgFk30LdgklyxXtLSvT0BcUI5HrASfTRxeiHNGN4EogqhwrYImk3tvbSSu7bXR8myzpxQpCSuTlDBQWnCbISGE5L8hNP4sOOG08wg32Fi0/s1600/03.jpg" /></a></div>
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4. 过筛,去除较粗的菜叶碎粒。<br />
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5. 放入容器里,移入冷藏室,不时搅拌使其匀质。至彻底放凉。<br />
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<b><u>组装</u></b></div>
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1. 将泡芙体底面朝上,戳3-4个孔,挤入填馅。<br />
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2. 青芥末淋面重新加热至28-30℃。抹在泡芙表面,用手指清理边缘。按喜好装饰。<br />
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这款泡芙完全可以当成轻便的主食食用,风味不太厚重,填馅里的青柠皮吃起来格外清新解腻,青芥末的风味不算强烈,不过倒是有若隐若现的存在感。填陷和淋面做好之后现吃现组装,是适合夏天的轻食。</div>
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-81757257705323754332014-06-01T21:24:00.004+02:002014-06-01T21:24:59.766+02:00蜜渍水果磅蛋糕 Pierre Hermé's Cake aux fruits confits磅蛋糕实在是简单又耐储存的好东西,经放,放久了还会越来越好吃。蜜渍水果磅蛋糕倒不见得太喜欢,糖渍橙皮不是难吃的东西,不过总觉得只要一加进去这一味,其他的水果风味都被压制的厉害。随手翻到PH这个方子,选了几款甜味适中,而水果风味浓郁的干果,没加糖渍橙皮也深得我心。外加从开始做到吃上需要长达四天时间熟成,总觉得期待的紧,于是买来各色水果干开工试试看。<br />
水果丁和面粉提前混合再拌入黄油蛋糊是我常用的方法,于是也加在了方子里。水果丁本身表面富含糖分,容易粘连,提前和面粉混合均匀,拌入后分布均匀,不会沉底。<br />
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<br />
<b>蜜渍水果磅蛋糕 </b><br />
<b><i><u>Pierre Hermé's Cake aux fruits confits</u></i></b><br />
<b><br /></b>
<b>原料</b><br />
本方适用于一个28cm长的磅蛋糕模<br />
<br />
<ul>
<li>100 g Smyrne 葡萄干</li>
<li>75 g de raisins de Corinthe</li>
<li>250 ml de 朗姆酒 </li>
<li>210 g 黄油 室温软化 </li>
<li>65 g 杏干 </li>
<li>65 g 西梅干 </li>
<li>125 g 蜜瓜干</li>
<li>300 g 中筋面粉 </li>
<li>5 g 泡打粉 </li>
<li>150 g 白砂糖 </li>
<li>4 枚大号鸡蛋 </li>
<li>2 tbsp 杏桃镜面果胶 </li>
<li>100 g 蜜渍樱桃</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 提前一天,将两种葡萄干和150ml朗姆酒混合,浸泡过夜。<br />
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2. 第二天,把杏干,西梅干,蜜瓜干切成1cm见方的小丁。<br />
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3. 面粉和泡打粉混合过筛。做法1中的葡萄干滤干水分,和做法2中的水果丁一起放入面粉里拌匀,确保果干都扑上面粉,无粘连,此步骤可以确保烘焙后干果在蛋糕体内分布均匀。<br />
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4. 烤箱预热250℃。<br />
在大碗里用打蛋器打发软化黄油和白沙糖至蓬松发白状。<br />
分次加入四枚鸡蛋,每加入下一枚前都要确保前一枚蛋液和黄油充分乳化。<br />
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5. 加入面粉和果干的混合物,用刮刀翻拌均匀。最后加入浸泡葡萄干的朗姆酒,拌匀。<br />
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、<br />
6. 磅蛋糕模涂油撒粉或垫上烘焙纸,将面糊倒入模具里,,抹平表面。将模具推入烤箱,温度调低至180℃。烘焙至表面结皮后取出,用小刀在中部划一个口子以利膨胀。共烘焙约1小时,至竹签插入无面糊带出。<br />
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7. 蛋糕置于室温10分钟略凉后,脱模,均匀刷上剩下100ml的朗姆酒。等待十分钟使酒类吸收。<br />
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8. 将杏桃果胶温热,涂于蛋糕表面,用蜜渍樱桃依喜好装饰在表面。蛋糕彻底放凉后裹上保鲜膜,入冷藏室熟成三天后食用。<br />
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<br />
<b>保存</b><br />
<br />
将蛋糕用保鲜膜包好,可在冷藏室冷藏2周,冷冻可保存1个月。<br />
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-87834088985230403042014-05-25T19:20:00.000+02:002014-05-25T19:23:09.586+02:00抹茶日本柚子红豆磅蛋糕 Pierre Hermé's Cake au thé Matcha, yuzu et azuki抹茶和红豆馅是常规的搭配,自己做了两次红豆馅,前一次空口和煮圆子就吃的差不多了,第二回终于有了点余裕,想着能做点什么。<br />
这款蛋糕的风味乍一看食谱就很好奇,印象里抹茶风味温润醇厚,和较为尖锐的柑橘汁总觉得不太搭,不过实在好奇到底成品会是什么样,索性也老老实实照着食谱做了一次。出来的成品口味确实非常有趣,没有想象里被压制的抹茶味,各种风味在嘴里混合,颇为有趣。外加红豆馅舍弃了现成罐装,用自己做的版本,甜度不高,豆香十足,吃着很有满足感啊。<br />
抹茶红豆单用温润的甜倒也很好,不过这一款,的确非常有个性,建议试试看。<br />
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<br />
<b>抹茶日本柚子红豆磅蛋糕 </b><br />
<b><i><u>Pierre Hermé's Cake au thé Matcha, yuzu et azuki</u></i></b><br />
<b><br /></b>
<b>From《Rêves de pâtissier》</b><br />
<br />
<b>红豆馅胶冻</b><br />
<b><i><u>Gelée aux azuki</u></i></b><br />
<br />
胶冻应提前一天制备,置于冰箱里过夜,冷藏成型后使用。<br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>25 g 水</li>
<li>10 g 日本柚子汁(yuzu juice,如果没有 可用等量青柠汁代替)</li>
<li>2,5 g 寒天粉</li>
<li>1 g de 青柠皮屑</li>
<li>2 g 新鲜姜蓉</li>
<li>225 g 红豆馅(食谱<a href="http://indigoseas.blogspot.fr/2014/03/blog-post_26.html" target="_blank">见此</a>)</li>
<li>1 撮 sarawak胡椒粉</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将水烧沸,加入青柠汁和寒天粉,搅匀,煮至溶解。<br />
离火,加入姜蓉和青柠皮屑,搅拌均匀。<br />
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2. 加入红豆泥和胡椒粉,拌匀。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwU9YIzgnptuemplhkKmDi1D_JjutO1OZr8-sw11ywfzr29h6w8qAFhtaLokRxvov5zyTw5xZiLrNiWphP2tlQ3MRvRgZmvaxV9FReTxDKrZo3sNjsc_KgV6FIdAuXWjcT9ZOKvkwJlYw/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwU9YIzgnptuemplhkKmDi1D_JjutO1OZr8-sw11ywfzr29h6w8qAFhtaLokRxvov5zyTw5xZiLrNiWphP2tlQ3MRvRgZmvaxV9FReTxDKrZo3sNjsc_KgV6FIdAuXWjcT9ZOKvkwJlYw/s1600/02.jpg" /></a></div>
3.将混合物倒入预先垫有保鲜膜的平盘里,厚度约为1cm。<br />
将平盘移入冰箱,冷藏过夜至凝固成型。<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<b>抹茶yuzu蛋糕糊</b><br />
<b><i><u>Cake thé matcha et yuzu</u></i></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>225 g 中筋面粉</li>
<li>7.5 g 泡打粉</li>
<li>20 g 抹茶</li>
<li>262.5 g 白砂糖</li>
<li>1 撮 盐</li>
<li>187.5 g 全蛋液</li>
<li>37.5 g crème fraiche</li>
<li>75 g 无盐黄油 室温软化</li>
<li>75 g 日本柚子汁(yuzu juice,如果没有 可用等量青柠汁代替)</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 烤箱预热180℃。<br />
将面粉,泡打粉和抹茶粉混合过筛待用。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MuO9dmKd11TGnOl_fFyAMDmk1FPpi5CHN4b8H-EPVec36umpUdtScQbOfTyMUha6UyOkBL8i9PH0hk6zlKVZlCoy8t56PHzowuGtuj1Qt6-nMHx-vnORmF9khjIEmXzwOIBt8L8LOqY/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2MuO9dmKd11TGnOl_fFyAMDmk1FPpi5CHN4b8H-EPVec36umpUdtScQbOfTyMUha6UyOkBL8i9PH0hk6zlKVZlCoy8t56PHzowuGtuj1Qt6-nMHx-vnORmF9khjIEmXzwOIBt8L8LOqY/s1600/04.jpg" /></a></div>
2. 将蛋液,白砂糖和盐放入碗里,用打蛋器打发至白色蓬松状。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioksj8UEYAhe2ntT_h83ppLCb4wXyXivns-i1fBO34vIS8hKf2LvH5fawOBtFoLe_jB_FF1n-vASCSVQcr5Nxqg86r23M5zOXtluqSfkZ1OMslSse5s_WyATG531fYY83oL4PhyphenhyphenGpUPjM/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioksj8UEYAhe2ntT_h83ppLCb4wXyXivns-i1fBO34vIS8hKf2LvH5fawOBtFoLe_jB_FF1n-vASCSVQcr5Nxqg86r23M5zOXtluqSfkZ1OMslSse5s_WyATG531fYY83oL4PhyphenhyphenGpUPjM/s1600/05.jpg" /></a></div>
3. 加入黄油,crème fraiche和青柠汁,打匀。<br />
<div class="separator" style="clear: both; text-align: center;">
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4. 分2-3次加入做法1中的粉类,用刮刀轻柔翻拌均匀。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFX-WT_y1Dl1SOkeCmKp9jFe4aF8JcKXXMF4MEcpwA8be4-g2LBwnDhUSYuAELARs4VVL_7oS7yWMM-ug9JRXrmAvma75w2g4q64gXs5Vgs-BGI8bypGf7un9zjZvZRpGXUbZdEvRaxg/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFX-WT_y1Dl1SOkeCmKp9jFe4aF8JcKXXMF4MEcpwA8be4-g2LBwnDhUSYuAELARs4VVL_7oS7yWMM-ug9JRXrmAvma75w2g4q64gXs5Vgs-BGI8bypGf7un9zjZvZRpGXUbZdEvRaxg/s1600/07.jpg" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenTzQEHzEnitzYskf0cJCf6-M0Y71hm0NB4t2yJ7Fk-yyPdl7sQI63CU6vekvVo1rvQWVIhEVD47DZ5NMvBrGqkj2rBt_TXx4T94Fq_lQWg_N_L7Gi2KJTIJ-5HGIgGrOyk0ZiH34lEQ/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyphenhyphenTzQEHzEnitzYskf0cJCf6-M0Y71hm0NB4t2yJ7Fk-yyPdl7sQI63CU6vekvVo1rvQWVIhEVD47DZ5NMvBrGqkj2rBt_TXx4T94Fq_lQWg_N_L7Gi2KJTIJ-5HGIgGrOyk0ZiH34lEQ/s1600/08.jpg" /></a></div>
5. 磅蛋糕模具垫好烘焙纸。将红豆馅胶冻从冰箱里取出,切成约1cm宽的条。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IIvNR7d6RhNRSRWHOugPdncqNsRUDvbNfK-xdXLhFT-IJ35LjKwsX4nmXHXr5xgDRkEwtWTIZJnHy_kPceI-mDALiJe0eZUBcyC6BXXwp0LC3LFIWGpNPakMnZ2YOQaIqkc8mzbj9TI/s1600/09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IIvNR7d6RhNRSRWHOugPdncqNsRUDvbNfK-xdXLhFT-IJ35LjKwsX4nmXHXr5xgDRkEwtWTIZJnHy_kPceI-mDALiJe0eZUBcyC6BXXwp0LC3LFIWGpNPakMnZ2YOQaIqkc8mzbj9TI/s1600/09.jpg" /></a></div>
6. 将1/4份量的蛋糕面糊倒入模具里,略抹平表面,排上两行红豆馅胶冻条。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvr3RfCYI1kYRgvO4yeCTg22gzzMlurQ0HS-kj9izg0doBks4wacnhyphenhyphenV2riED1dt_w2GPys8y1ScjA6ReIBnqFcRucl-mh4uhf6J838D_AFNuvzwnduQrG7WtfllAzoDgi-Fc6mzKpjk/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvr3RfCYI1kYRgvO4yeCTg22gzzMlurQ0HS-kj9izg0doBks4wacnhyphenhyphenV2riED1dt_w2GPys8y1ScjA6ReIBnqFcRucl-mh4uhf6J838D_AFNuvzwnduQrG7WtfllAzoDgi-Fc6mzKpjk/s1600/10.jpg" /></a></div>
7. 覆盖另1/4份量的面糊,重复排入两行红豆馅胶冻条。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe7vWzHdWJpjpBuWkuOX3P9XzL9At14gLdGso9oNVwLQ5OSVoQ4Ebl3ia6rRs_0lyJqH6Ixe0TE8E0H9rIaHRyIrzD6pbqh9Zq9yk4sf0lZ2WnfaDukUvyHw5XvAQA9dZq3A6siRU4oU/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMe7vWzHdWJpjpBuWkuOX3P9XzL9At14gLdGso9oNVwLQ5OSVoQ4Ebl3ia6rRs_0lyJqH6Ixe0TE8E0H9rIaHRyIrzD6pbqh9Zq9yk4sf0lZ2WnfaDukUvyHw5XvAQA9dZq3A6siRU4oU/s1600/11.jpg" /></a></div>
8. 重复第七步,直到排满三层红豆馅胶冻条。用最后1/4份面糊覆盖表面。抹平。<br />
<div class="separator" style="clear: both; text-align: center;">
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9. 人烤箱烘焙45分钟,至竹签插入无面糊带出。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXOuMNtmYkK-c_e5idG_OSVoCNTdPV0lePlMhKdwATjJc5GZ-WrzgZuon8RA6uwjfMGwHbBx5LsKtVjXOaB5SqQj6ZXn-dEFz3TVRLNZJJGBt8lKeCWRLAy6H_qdT1NAdgDiU_z5-SXs/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXOuMNtmYkK-c_e5idG_OSVoCNTdPV0lePlMhKdwATjJc5GZ-WrzgZuon8RA6uwjfMGwHbBx5LsKtVjXOaB5SqQj6ZXn-dEFz3TVRLNZJJGBt8lKeCWRLAy6H_qdT1NAdgDiU_z5-SXs/s1600/13.jpg" /></a></div>
<br />
<b>Yuzu糖浆</b><br />
<b><i><u>Sirop d'imbibage au yuzu</u></i></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>53 g 白砂糖</li>
<li>30 g 日本柚子汁(yuzu juice,如果没有 可用等量青柠汁代替)</li>
<li>68 g 水</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 在锅里煮沸水,yuzu汁和白砂糖,搅拌至白砂糖完全融化。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBv-vBsXpvwAqee34qRWSriNgvlL3WHr07lUaLcJBkMt1Y3Cazo8EQKKnkVWiLpyNBAQN5uutAViqDf5huPO1OHJcvQ91hwamBs-Xn2oCjiP44pM6blOYKY07NcWJv8iQKv7wYQYfkd9Q/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBv-vBsXpvwAqee34qRWSriNgvlL3WHr07lUaLcJBkMt1Y3Cazo8EQKKnkVWiLpyNBAQN5uutAViqDf5huPO1OHJcvQ91hwamBs-Xn2oCjiP44pM6blOYKY07NcWJv8iQKv7wYQYfkd9Q/s1600/17.jpg" /></a></div>
2. 分三次,将糖浆均匀涂在蛋糕表面,至完全吸收。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3F-QKBp3tDLIpzGC7voD3k1c-Y9GJKV6CN85NEHVr0POz9hAws-VcnOFBP2bPo7iLB0YivpdQg5Ey1w-oi3U1Qt25Km2MeGvPvOgpKGkEB5Jr-5JMdo80LGEDwy2KC_51Qj61UyvM6eU/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3F-QKBp3tDLIpzGC7voD3k1c-Y9GJKV6CN85NEHVr0POz9hAws-VcnOFBP2bPo7iLB0YivpdQg5Ey1w-oi3U1Qt25Km2MeGvPvOgpKGkEB5Jr-5JMdo80LGEDwy2KC_51Qj61UyvM6eU/s1600/14.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b>保存</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><i><u>Conservation</u></i></b></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
这款蛋糕用保鲜膜包好,在冷藏室可保存一个星期。</div>
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<br /></div>
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常见的抹茶红豆磅蛋糕组合里,红豆大多以蜜红豆的形态出现,这款蛋糕运用了红豆泥,混合了其他风味,乍一看觉得不太好理解,不过应该算是讨人喜欢的口味,切面的卖相也颇为可爱,深得我心哪。</div>
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-49877720009044355172014-05-08T18:59:00.001+02:002014-05-08T20:14:45.612+02:00桂花抹茶红豆国王饼 Galette des rois国王饼是每年年初法国常见的甜点,基础风味是用千层酥皮搭配frangipane,即杏仁酱和pastry cream混合而成的馅料烤制而成。也可只用杏仁酱作为馅料,则是和国王饼相似但坚果风味更浓郁的Pitivier。pastry cream的加入可让馅料更柔软。在此基础上根据自己喜好,可以变化出各种风味不同的国王饼。自己配了一个,之前还担心桂花位被遮过去,不过试下来口味很喜欢,花香浓郁,自己做的红豆馅也不会过甜,吃起来倒是非常顺口。外加反转千层酥皮更入口即溶而酥脆的特性,这款甜点我非常喜欢,于是po上来分享一下。<br />
国王饼的形状传统为圆形,可以根据自己喜好调节形状和大小。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6Y4TmNnJNh2b3rXtsa32n9LTM_MrYe1LP321x_lNvZwVxh04tbuH2EZBuna000pBd7jn6TmhzTRGWOW5m6n0_RvMPm2UZCnAAcuAcGFTDq1YmHCqfFY14hT_CVh-cRn6SwLH1eXV3Aw/s1600/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6Y4TmNnJNh2b3rXtsa32n9LTM_MrYe1LP321x_lNvZwVxh04tbuH2EZBuna000pBd7jn6TmhzTRGWOW5m6n0_RvMPm2UZCnAAcuAcGFTDq1YmHCqfFY14hT_CVh-cRn6SwLH1eXV3Aw/s1600/23.jpg" /></a></div>
<br />
<b>桂花抹茶红豆国王饼</b><br />
<b><br /></b>
<b><u>桂花Pastry cream</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>145 g 全脂牛奶</li>
<li>2 tbsp 干桂花</li>
<li>37 g 白砂糖</li>
<li>3 g 面粉</li>
<li>12 g 吉士粉</li>
<li>33 g 蛋黄</li>
<li>15 g 无盐黄油 室温软化</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将牛奶放入小锅里烧至沸腾,关火,加入桂花,锅子加盖或覆盖保鲜膜以防香味散发。焖1小时使得桂花风味完全溢出。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTvoNyhHeWKWsHKHe16d93pMsS5QLr_dwM0mDhDbRVvIPmbru_6xpfLgaA2gZLZCVDRFkKZwctoHDubUkVYLylCCv2o9HjeHhyphenhyphen61gfHaWZScp86KcnEmEfaJM-Bwsmua50lFmbgNUVbQ/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTvoNyhHeWKWsHKHe16d93pMsS5QLr_dwM0mDhDbRVvIPmbru_6xpfLgaA2gZLZCVDRFkKZwctoHDubUkVYLylCCv2o9HjeHhyphenhyphen61gfHaWZScp86KcnEmEfaJM-Bwsmua50lFmbgNUVbQ/s1600/01.jpg" /></a></div>
2. 过筛,用勺子按压桂花,使风味完全溢出。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUR_RegrQDPpvPAI54NAXgX4NlpsORNrnBxUrJ9ssNaK7nPOZSJjJwHneRw8pGEt6EO7vAk9DhTuJ1RbAlnYOdjZYuzHFsLOLA0UJcYU1j_Qzowe_fmspLUAojqzjhifzABnmYOF8HRw/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUR_RegrQDPpvPAI54NAXgX4NlpsORNrnBxUrJ9ssNaK7nPOZSJjJwHneRw8pGEt6EO7vAk9DhTuJ1RbAlnYOdjZYuzHFsLOLA0UJcYU1j_Qzowe_fmspLUAojqzjhifzABnmYOF8HRw/s1600/02.jpg" /></a></div>
3. 取约2/3份量的砂糖,倒入牛奶里,重新煮沸。<br />
蛋黄内加入剩下份量的砂糖,面粉和吉士粉,搅拌均匀至发白。<br />
<div class="separator" style="clear: both; text-align: center;">
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4. 将煮沸的牛奶呈细线状倒入蛋黄糊里,边倒入边搅拌。将混合物倒回锅中,中火加热,持续用打蛋器搅拌,沸腾后搅拌加热3-4分钟至淀粉彻底糊化。<br />
<div class="separator" style="clear: both; text-align: center;">
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5. 将煮好的pastry cream放入碗里,边搅拌使其放凉边检测温度。降温至50℃时,加入黄油,拌匀至完全吸收。继续降温至30℃后,用保鲜膜包好,放入冷藏室彻底放凉。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8pDbJp7kSaybka-OGovqxYZUUPqF1Bs6BCxOJlxUlHx28_3w35SkKvAbgO_GLi2OwDbCgU1isRaz54zZRHbds3owPMi7McIAOZAoDurLyxdY1GcLkzAG5QfiM1fin7vXIagVia1yPPk/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8pDbJp7kSaybka-OGovqxYZUUPqF1Bs6BCxOJlxUlHx28_3w35SkKvAbgO_GLi2OwDbCgU1isRaz54zZRHbds3owPMi7McIAOZAoDurLyxdY1GcLkzAG5QfiM1fin7vXIagVia1yPPk/s1600/05.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesBNAG3C3mdJd1rE8b4lUbskPR64FwnSRlhJgSB02is7SMlraXF6-kL_WLwQfuAskJtlm_ftUtrEID8-aQyJFrKjMD0NrHIWPgNR9NbKlVb1o0lCaQttIs6KHP1wLeff4Zb1gUeu2un8/s1600/06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesBNAG3C3mdJd1rE8b4lUbskPR64FwnSRlhJgSB02is7SMlraXF6-kL_WLwQfuAskJtlm_ftUtrEID8-aQyJFrKjMD0NrHIWPgNR9NbKlVb1o0lCaQttIs6KHP1wLeff4Zb1gUeu2un8/s1600/06.jpg" /></a></div>
制作好的pastry cream可冷藏保存3天。<br />
<br />
<b><u>桂花杏仁frangipane</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>1 tbsp 干桂花</li>
<li>20 g 朗姆酒</li>
<li>100 g无盐黄油 室温软化</li>
<li>60 g 蛋液</li>
<li>100 g 糖粉</li>
<li>100 g 杏仁粉</li>
<li>10 g 玉米淀粉/吉士粉</li>
<li>120 g 桂花pastry cream</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 提前24h将桂花和朗姆酒混合均匀,覆盖保鲜膜,浸泡过夜。滤出桂花,用勺子按压使风味完全溢出。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MVmikjo2HJsaHYFbQJV4scYbV41OiliGfFpa6_03mbPT91LescLJxnayjNkgnOCtmlbBb3zVotqUX_OJrxVgn4UyjHKy1xkGoD01th9UhOWG5lxPoEibPf0bjsxcjomW8abfi8vCqqw/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MVmikjo2HJsaHYFbQJV4scYbV41OiliGfFpa6_03mbPT91LescLJxnayjNkgnOCtmlbBb3zVotqUX_OJrxVgn4UyjHKy1xkGoD01th9UhOWG5lxPoEibPf0bjsxcjomW8abfi8vCqqw/s1600/07.jpg" /></a></div>
<br />
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2. 在碗里将黄油打至略发。加入蛋液使其完全乳化。<br />
<div class="separator" style="clear: both; text-align: center;">
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3. 依次加入糖粉,杏仁粉,玉米淀粉,桂花pastry cream,和做法1里的朗姆酒,用打蛋器打至匀质。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-VPXm-vwuLlH0N8MlFkTdeAqVAWl0-Z0If1ZuNLBKTF_Cr1WTSxG5edxUigaXLOJFcSeO04hd81zkLZXx-Y2JwrGRdnI_a_PYa8ccU5e69APTxuRVgjzT6bARHO79bnE-hh-Z6OYbI4/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj-VPXm-vwuLlH0N8MlFkTdeAqVAWl0-Z0If1ZuNLBKTF_Cr1WTSxG5edxUigaXLOJFcSeO04hd81zkLZXx-Y2JwrGRdnI_a_PYa8ccU5e69APTxuRVgjzT6bARHO79bnE-hh-Z6OYbI4/s1600/12.jpg" /></a></div>
做好的杏仁frangipane放入冷藏室保存备用。<br />
<br />
<b><u>表面装饰蛋液</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>50 g 全蛋液</li>
<li>25 g 蛋黄</li>
<li>2.5 g 白砂糖</li>
<li>1 g 盐</li>
</ul>
<br />
<b>做法</b><br />
<br />
用搅拌器将以上原料全部打匀,过筛。至于冰箱保存备用。<br />
<b><u><br /></u></b>
<b><u>表面装饰糖浆</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>45 g 白砂糖</li>
<li>50 g 水</li>
</ul>
<br />
<b>做法</b><br />
<br />
将原料全部放入锅里,煮开至糖完全融化,放凉备用。<br />
<br />
<b><u>组装与烘焙</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>250 g 抹茶反转千层酥皮(做法<a href="http://indigoseas.blogspot.fr/2014/04/pate-feuilletee-inversee-au-matcha.html" target="_blank">见此</a>)</li>
<li>桂花杏仁酱(上文的食谱可做约2份galette)</li>
<li>150 g 红豆馅(做法<a href="http://indigoseas.blogspot.fr/2014/03/blog-post_26.html" target="_blank">见此</a>)</li>
<li>表面装饰蛋液</li>
<li>表面装饰糖浆</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将酥皮擀开成约35 * 25 cm,2mm厚度的长方形,用锋利的刀子修齐边缘,切成两个长方形。注意刀的锋利程度直接决定烘焙时酥皮边缘的蓬发程度,尽量用锋利的刀子,动作利落。<br />
切割好的酥皮放入冰箱冷藏松弛1个小时。<br />
<div class="separator" style="clear: both; text-align: center;">
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2. 毛刷蘸清水,在一片酥皮边缘2cm处涂抹一圈以利粘合。<br />
<div class="separator" style="clear: both; text-align: center;">
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3. 裱花袋里装入桂花杏仁酱,均匀挤在酥皮中心部分,杏仁酱厚度约为1.5cm。<br />
红豆馅用两片保鲜膜辅助,按压成片,均匀覆盖在杏仁桂花酱表面。<br />
<div class="separator" style="clear: both; text-align: center;">
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4.覆盖上另一片酥皮,按压边缘使两片酥皮贴合,注意尽量排出多余空气。<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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5. 用毛刷蘸取表面装饰蛋液,在酥皮表面涂一层。放入冰箱20分钟使其略干燥,再刷上第二层蛋液。<br />
<div class="separator" style="clear: both; text-align: center;">
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6. 用刀背在Galette边缘刻出装饰花纹,并根据自己喜好在表面轻轻划出喜欢的花纹,注意花纹深度一致,不要划破酥皮表面。<br />
<div class="separator" style="clear: both; text-align: center;">
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7. 烤箱预热210℃。将Galette放入烤箱内,温度调低至180℃。烘焙约40-50分钟。<br />
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8. 酥皮完全蓬起,表面金黄上色后,取出烤盘,在Galette表面刷上一层装饰糖浆,放入烤箱继续烘焙约2-3分钟,使得表面糖浆干燥,形成光亮的表面。取出,趁温热食用。<br />
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<b><u><br /></u></b>
<b><u>保存</u></b><br />
<br />
组装好的Galette可在冰箱冷藏室保存24h,或在冷冻室保存1个月。<br />
冷冻保存的galette不用预先解冻,直接入烤箱烘焙即可,注意烘烤时间需要延长约10-15分钟。In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-91755147950184969552014-05-06T14:49:00.000+02:002014-05-06T15:01:01.898+02:00Pierre Hermé's Ivoire<div>
Ivoire是我一直想做的一款甜点,大概也是做到现在最麻烦的一款,从工序到造价都不算低。<br />
一直对白巧没兴趣,觉得不过就是巧克力质地的奶糖,不过仔细看了看方子,mascarpone倒是我喜欢的东西,况且虽然一直嫌弃白巧甜度太大,除了三片白巧层,其他的几层构造甜度都尽量降低,大概也不会吃的讨厌。一心想要扭转对白巧偏见的我,终于还是收集材料做了出来。白巧最好用可可脂含量30%以上的原料,甜度较低,口感也更细腻。除此之外,橙味balsamic干果层是非常点睛的一笔,给乳香浓郁的甜点主体增加了口味变化。<br />
虽然是确实好吃的方子,做完过了好长时间还在回味,不过实在是麻烦,不过自己留个记录罢了。<br />
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<br />
<b>Pierre Hermé's Ivoire</b><br />
<b><br /></b>
<b>From《PH10》</b><br />
<br />
<b>牛奶米布丁</b><br />
<b><i><u>Le riz au lait</u></i></b></div>
<div>
<br />
<b>原料</b></div>
<div>
<br />
<ul>
<li>106 g Arborio圆米</li>
<li>505 g 全脂牛奶</li>
<li>1/4 只 柠檬 取皮屑</li>
<li>1/2 g 盐</li>
<li>24 g 白砂糖</li>
</ul>
</div>
<div>
<b>做法</b><br />
<br />
1. 用冷水淘洗圆米,以除去表面多余淀粉。<br />
在厚底锅里,加入牛奶,柠檬皮屑,盐,白砂糖和圆米。<br />
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2. 中火煮开后用小火煮至米粒变软黏稠,注意米粒应该析出淀粉而保持形状不软烂。<br />
煮好的牛奶米布丁彻底放至室温后再使用。</div>
<div>
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<br />
<b>Mascarpone牛奶米布丁层</b></div>
<div>
<b><i><u>Le riz au lait au mascarpone</u></i></b></div>
<div>
<b><br /></b>
<b>原料</b></div>
<div>
<br />
<ul>
<li>200 g 牛奶米布丁</li>
<li>150 g mascarpone奶酪</li>
</ul>
</div>
<div>
<b>做法</b><br />
<br />
1. 将mascarpone提前从冰箱取出,放至常温。<br />
将两种原料混合,用刮刀翻拌均匀,置于冰箱冷藏。<br />
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<br /></div>
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<br />
2. 取一个16cm的挞圈,底端绷好保鲜膜,将混合物填入挞圈内,用刮刀抹平表面,置于冰箱冷冻室。<br />
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3. 布丁确认彻底冻硬后,用小刀在内部划一圈,脱模,将米布丁层用保鲜膜包好,重新放回冷冻室保存待用。<br />
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</div>
<div>
<br />
<b>Mascarpone奶油层</b></div>
<div>
<b><i><u>Les disques de crème de mascarpone</u></i></b></div>
<div>
<br />
Mascarpone质地较硬,PH调入了以纯奶油做基地的英式蛋奶酱,增加醇厚感,降低奶脂的厚重口感。<br />
<br />
<b>原料</b></div>
<div>
<br />
<ul>
<li>200 g 奶油(32%含脂量)</li>
<li>50 g 白砂糖</li>
<li>40 g 蛋黄</li>
<li>2 g 吉利丁片</li>
<li>200 g mascarpone奶酪</li>
</ul>
</div>
<div>
<b>做法</b><br />
<br />
1. 将奶油和白砂糖在锅里混合,烧煮至沸腾。<br />
蛋黄在碗里打散,将煮沸的奶油呈细线状缓缓倒入蛋黄液里,边倒入边用打蛋器搅拌。<br />
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2. 将混合物倒回锅里,边煮边搅拌并检测温度,至85℃时离火。<br />
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3. 提前将吉利丁片放入冰水中泡软。<br />
将吉利丁片挤干水分,加入煮好的英式蛋奶酱里,拌匀。<br />
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4. 检测温度,蛋奶酱达到45℃时,加入打软的mascarpone奶酪里拌匀。<br />
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5. 取一个16cm的挞圈,底端绷好保鲜膜,将混合物填入挞圈内,用刮刀抹平表面,置于冰箱冷冻室。<br />
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6. 奶酪层彻底冻硬后,用小刀在内部划一圈,脱模,用保鲜膜包好,重新放回冷冻室保存待用。<br />
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<div>
<br />
整个甜点基础是乳脂香浓郁的白巧和mascarpone大量加入的结合,香味温顺而醇厚。底部的这个干果层则是点睛之笔,风味比较起来尖锐而活跃,现烤的干果香味馥郁,外加重重叠叠的糖渍干果,腌渍24小时的樱桃,和橙皮酱及意大利香醋的点缀,是非常独特而有个性的味道。这一层相对麻烦一些,不过倒是完全值得下功夫。做法分三步,先渍好酸樱桃,然后烤干果和切块,最后与意大利balsamic橙皮冻混合拌匀,冷冻定型。<br />
<br />
<b>半甜Porto酒煮樱桃</b><br />
<b><i><u>Les cerises mi-sucrées cuites au porto</u></i></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>96 g 樱桃罐头</li>
<li>144 g porto 甜酒</li>
<li>22 g 樱桃白兰地kirsch</li>
<li>1/4 支 肉桂</li>
<li>1/2 粒 芫荽子</li>
<li>1/4 g Sarawak黑胡椒粒</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将所有原料全部置于锅里,烧煮至开。<br />
转为小火,慢慢熬煮20分钟。关火。<br />
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2. 煮好的樱桃留在酒液里,放置24小时至完全吸收酒香后使用。<br />
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<br />
<b>橙味Balsamic香醋冻</b></div>
<div>
<b><i><u>La gelée de vinaigre balsamique à l'orange</u></i></b></div>
<div>
<b><br /></b>
<b>原料</b></div>
<div>
<br />
<ul>
<li>90 g 意大利balsamic香醋</li>
<li>2.5 g 吉利丁片</li>
<li>45 g 橙皮果酱(orange marmelade)</li>
</ul>
</div>
<div>
<b>做法</b><br />
<br />
1. 将香醋煮至温热,注意不要煮沸,以防丢失风味。<br />
吉利丁片在冰水中泡软,挤干水分放入温热的醋汁内,搅拌至完全溶解。<br />
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2. 加入橙皮果酱,拌匀。将混合物在室温保存待用。<br />
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</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>橙味Balsamic香醋干果层</b></div>
<div>
<b><i><u>Les disques de fruits croquants à la gelée de vinaigre balsamique </u></i></b></div>
<div>
<br /></div>
<div>
<b>原料</b></div>
<div>
<br />
<ul>
<li>25 g 杏仁</li>
<li>25 g 开心果</li>
<li>47.5 g 杏干</li>
<li>12.5 g 糖姜丁</li>
<li>47.5 g 橙味Balsamic香醋冻</li>
<li>47.5 g 半甜Porto酒煮樱桃 沥干水分</li>
<li>47.5 g 去核西梅干 </li>
<li>24 g 无花果干</li>
<li>15 g 糖渍橙皮</li>
<li>15 g 糖渍柠檬皮</li>
</ul>
</div>
<div>
<b>做法</b><br />
<br />
1. 杏仁如果带皮:浸泡在沸水里约2-3分钟至表面皮软化,用手撕去,在厨房纸巾上擦干水分。<br />
烤箱预热160℃。将杏仁和开心果放入烤盘里,烘焙20-25分钟。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3IwKFLpoz9cpCIXZeX_5BSG5-jOGsJ1gtgGOx-dmZA3Xc59UeAFMlC2qki3zCLqA74QGklmj80wwkOHbrrl37Jmyyj2NZ-2tWEJC0FcYRTM-TZ1g2D-AkbKj4MtbLUycdS65L1tPgvQ/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3IwKFLpoz9cpCIXZeX_5BSG5-jOGsJ1gtgGOx-dmZA3Xc59UeAFMlC2qki3zCLqA74QGklmj80wwkOHbrrl37Jmyyj2NZ-2tWEJC0FcYRTM-TZ1g2D-AkbKj4MtbLUycdS65L1tPgvQ/s1600/16.jpg" /></a></div>
2. 将杏仁放入厨房布里包好,用擀面杖捶打成较大的块状。<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivc2zLGgpk6yYutrA-yYYTHrP39xIeshLsECoQm_-HM0fe9iJDDYqOs0T5gdG391huuJL2fNmWDINEXU6Mj3YDJKCNq1KYvsaD0HjCQcrUbO5eF5MzTJVKzbkrEm8_8vIn5ywo0cO75mk/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivc2zLGgpk6yYutrA-yYYTHrP39xIeshLsECoQm_-HM0fe9iJDDYqOs0T5gdG391huuJL2fNmWDINEXU6Mj3YDJKCNq1KYvsaD0HjCQcrUbO5eF5MzTJVKzbkrEm8_8vIn5ywo0cO75mk/s1600/19.jpg" /></a></div>
3. 将杏干,糖姜丁,西梅干,无花果干,糖渍橙皮和糖渍柠檬皮分别切成4-5mm见方的小丁。<br />
<div class="separator" style="clear: both; text-align: center;">
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4. 将樱桃从酒液里捞出,在厨房纸巾上吸干多余水分。把所有坚果和干果放入碗里,翻拌均匀。<br />
<div class="separator" style="clear: both; text-align: center;">
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5. 香醋冻略温热,倒入干果混合物中,用刮刀翻拌均匀。<br />
<div class="separator" style="clear: both; text-align: center;">
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6. 取16cm挞圈,底部绷上一层保鲜膜,将干果倒入挞圈,压实,放入冷冻室2小时至成型。<br />
用小刀在挞圈内划一圈,脱模,用保鲜膜包好,冷冻保存。</div>
<div>
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<br />
<br />
<b>白巧薄片</b><br />
<b><i><u>Le disque de couverture ivoire</u></i></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>320 g 调温Ivoire白巧</li>
<li>3.5 g 盐之花 过筛</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 调温后的巧克力室温不会融化,晶体也较为细致光泽。白巧调温:将白巧切成细末,水浴加热至45℃至融化,离火,取2/3份量的白巧放入另一个干净无水的大碗里,冰水浴降温至26℃。最后加入剩下温度较高的1/3分量融化白巧,拌匀,检测温度达到29℃后使用。<br />
将调温好的巧克力加入盐之花,轻轻拌匀。<br />
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2. 取一张光滑塑料片,取适当白巧液淋上,轻轻震荡使表面摊平。待巧克力晶体开始凝固时,用一个17cm的圆模扣出形状,连模放入冰箱冷藏至硬,脱模。<br />
重复以上步骤做出三枚白巧薄片。<br />
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<br />
<b>焦糖反转酥皮</b><br />
<b><i><u>Les disques de pâte feuilletée caramélisée</u></i></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>1 片 原味反转酥皮 约250g(食谱<a href="http://indigoseas.blogspot.fr/2014/04/pierre-hermes-pate-feuilletee-inversee.html" target="_blank">见此</a>)</li>
<li>48 g 粗粒砂糖</li>
<li>13 g 糖粉</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 酥皮两面扑上薄薄一层面粉,擀开成2mm薄的片,入冷藏室松弛至少1小时。<br />
烤箱预热230℃。<br />
将烤盘铺上烘焙纸,均匀撒上一层粗粒砂糖,将酥皮转移至砂糖上。<br />
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2. 入烤箱,温度迅速降低至190℃。<br />
烘焙8-10分钟,酥皮蓬起后,直接在表面覆盖一层烤网。继续烘焙约10-15分钟至表面金黄。<br />
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3. 取出酥皮,移开烤网。表面覆盖一张干净的烘焙纸,盖上另外一个烤盘,翻转酥皮,使占有糖粒的一面朝上。移走表面烘焙纸。将糖粉筛在酥皮表面。<br />
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4. 烤箱温度调高至250℃。酥皮重新放入烤箱烘烤,至表面糖粉融化,呈现焦糖的琥珀色泽。<br />
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5. 彻底放凉后,焦糖面朝下,用模具刻出一个17cm直径的圆形。<br />
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<br />
<b>组装</b><br />
<b><i><u>Montage</u></i></b><br />
<br />
1. 纸板底部点上一滴葡萄糖浆以固定酥皮位置。将焦糖反转酥皮放在纸板上,焦糖面朝上。 盖上橙味Balsamic香醋干果层。<br />
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2. 放上第一片白巧圆片。白巧片上放上mascarpone牛奶米布丁层。<br />
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3. 放上第二片白巧圆片,其上放置mascarpone奶油层。<br />
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将组装好的半成品放入冷藏室使其退冰1小时。<br />
4. 覆盖最后一片白巧圆片,用小刀辅助,在中心放置一片食用银箔作为装饰。<br />
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说到这个甜点的好吃程度,倒是突然词穷了,食谱光是文字部分就已经很长,味道倒是相当对得起这么麻烦的工序,每一个步骤都是对风味提升的贡献。如果时间允许,倒是强烈建议试试看。<br />
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-32760654169309761052014-04-25T21:53:00.001+02:002014-04-25T22:09:17.313+02:00原味反转千层酥皮 Pierre Hermé‘s Pâte Feuilletée InverséePH的一个反转酥皮食谱,三本书对照着看,都有细微的差别。《PH10》里黄油层用中筋面粉拌入,面皮层用低筋面粉。之前做过的抹茶反转酥皮参考了《Mes desserts au chocolat》,全部用中筋面粉T55,而《Le Larousse des desserts》则用了中低筋面粉各一半的配方。反转酥皮口感比常规酥皮更加酥脆,易溶于口,这次换了一本书的方子,继续做。至于做法建议可以参考前文。<br />
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<br />
<b>原味反转千层酥皮</b><br />
<b><i><u>Pâte Feuilletée Inversée</u></i></b><br />
<b><i><u><br /></u></i></b><b><i><u>From《PH10》</u></i></b><br />
本方可做约1100 g酥皮<br />
<br />
<b>黄油层</b><br />
<b><u>LA PREMIÈRE « DÉTREMPE »</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>375 g 无盐黄油 室温软化</li>
<li>150 g 中筋面粉</li>
</ul>
<b>做法</b><br />
<br />
1. 将软化黄油放在搅拌缸里,用刮刀或K型搅拌头,低速将黄油打软。<br />
面粉加入软化黄油内。保持低速搅拌,使得原料混合均匀,注意不要高速搅拌,以免打入过多空气。<br />
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2. 面粉黄油混合物转移在保鲜膜上,用保鲜膜辅助整形成约12cm见方的正方形。裹好保鲜膜,置于冰箱至少1.5小时,使黄油固化。<br />
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<br />
<b>裹入面团</b><br />
<b><u>LA SECONDE « DÉTREMPE »</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>150 g 水</li>
<li>15 g 盐</li>
<li>2.5 g 白醋</li>
<li>350 g 低筋面粉</li>
<li>112 g 黄油 融化并放凉</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将水,盐,白醋在容器里混匀。<br />
另取一碗放入面粉,缓缓加入融化放凉的黄油,用刮刀搅拌,至粉类被黄油均匀湿润。<br />
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2. 倒入做法1中的液体,留出约2 tbsp的量以调节硬度。面团硬度应该柔软不粘手。不要过度揉面,以防筋度过高,烘焙时回缩。</div>
<div class="separator" style="clear: both; text-align: left;">
将面团整形成一个比黄油层约小2.5 cm-5 cm的正方形片。包裹保鲜膜,入冰箱冷藏至少1.5小时。</div>
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<b>擀制与折叠</b><br />
<b><u>ABAISSER ET PLIER LA PÂTE</u></b><br />
<br />
原方建议黄油层擀成长方形后裹入面团,不过操作下来我倒是更倾向于对角线包入,酥皮的层次会更均匀一些。<br />
<br />
1. 将黄油层放在操作台上,两面略撒面粉防沾,擀开成一个略大的方形。将裹入面团放在中间,用保鲜膜辅助将四角折起,注意不要有暴露在外的面团。如果黄油层太硬不利擀开,用擀面杖略压出平行的凹痕,可以帮助软化黄油。<br />
把面团用保鲜膜包裹,放入冰箱冷藏至少1个小时。<br />
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2. 第一次双折(tour double):操作台上略撒面粉,将面团放在操作台上,表面也撒刚好足量的面粉防粘。把面团擀开成一个约17 - 20 cm 宽,51 - 60 cm长的长方形,保证面片长度约为宽度的3倍。<br />
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3. 将面团沿长边折起约1/6部分,另一边也折叠,两头叠在一起。对折面皮。<br />
面团两端交叠的部分最好和对折处错开,以防对折的部分面皮过厚,影响酥皮的均匀程度。<br />
裹好保鲜膜,放入冷藏室至少一个小时。<br />
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4. 第二次双折(tour double):重复2-3步骤,擀开并折叠,如果面团两端不规整,可切去多余面团,弃去不用。<br />
折叠好的面团用保鲜膜裹好,放入冰箱至少3小时,最好过夜。<br />
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4. 第二天,进行第三次单折(tour simple),将面团从冰箱取出, 操作台上略撒面粉,将面团放在操作台上,表面也撒刚好足量的面粉防粘。把面团擀开成一个约17 - 20 cm 宽,51 - 60 cm长的长方形,保证面片长度约为宽度的3倍。面团一端向中心折入1/3宽度,另一端也折起。<br />
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5. 用毛刷拂去表面多余面粉,入冰箱冷藏约30分钟,擀成需要的大小,切割,立即使用或分别包裹保鲜膜,冷藏保存。<br />
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<b>保存</b><br />
<b><u>CONSERVATION</u></b><br />
<br />
面团保质期从做好第二层面团开始算起,可在冷藏室保存3天。如冷冻,可保存一个月,使用前一夜从冰箱取出,移入冷藏室回温即可。<br />
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-39212844583702135812014-04-08T11:33:00.000+02:002014-04-08T11:33:12.087+02:00日式白菜锅白菜锅是简单美味的火锅,锅里不加多余汤汁,全靠白菜和猪肉本身的汁水。煮好后锅底的一点汤汁都是精华,清甜浓香。我习惯五花肉切成薄片后分别冻起来,白菜本来也是耐储存的蔬菜,想吃的时候很快就能完成,菜肉都有,配个米饭就够了。这里强烈推荐用之前做过的酸橘醋作为蘸汁,清爽不腻。<br />
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<br />
<b>日式白菜锅</b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>适量 白菜</li>
<li>300 g 猪五花肉</li>
<li>适量 生姜</li>
<li>少许 盐</li>
<li>2 tbsp 清酒</li>
<li>2 tbsp味霖</li>
<li>酸橘醋(做法<a href="http://indigoseas.blogspot.fr/2014/04/blog-post.html" target="_blank">见此</a>)</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 五花肉去皮,如果怕肥腻,可稍微修整去过多的肥肉部分,放入冰箱冷冻室约1.5小时至半硬。<br />
将肉平放在菜板上,用利刀片成尽量薄的片。<br />
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2. 生姜去皮,切细丝备用。<br />
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3. 白菜洗净,甩干水分,每片白菜上放约两片五花肉片,排上几根姜丝,撒上少许盐,覆盖上另一片。共重叠5片白菜。<br />
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4. 另取一片白菜,重复步骤3。<br />
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5.两叠白菜从根部开始,切成约7cm长的段。<br />
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6. 从锅边向内排入白菜,直至白菜用完。 均匀淋上味霖和清酒。<br />
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7. 加盖,置中火上加热约20-25分钟,至白菜变软,具体加热时间根据喜好而定。<br />
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8. 关火,趁热蘸食酸橘醋。<br />
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In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-80085579938937535592014-04-06T01:53:00.000+02:002014-04-06T16:52:39.380+02:00蟹肉奶油可乐饼(カニクリームコロッケ)老实说一直觉得土豆泥可乐饼还是挺无聊的食物,不会难吃,不过要说无比美味还是不太沾边儿,顶多味道朴实家常。倒是白酱基底的可乐饼很有吃头,只要白酱熬成功,倒也不难,现拆了蟹肉加进去,面糊呈现出淡橙色,味道也鲜香无比。如果嫌麻烦,洋葱炒到透明即可,我自己的版本,把功封洋葱加了进去。功封洋葱因为长时间和香料的熬煮,质地洁白软烂,略加热后即和白酱质地交融,外加带有隐约的复合香料味,吃起来香味馥郁很多。<br />
这里的白酱和焗烤用白酱相比质地更浓稠一些,冷藏后糊化面粉会略硬,可以成型。不过保持在相对的稠度就好,太稠炸制后口感太黏。可乐饼的内陷都是完熟状态,炸制时间不长,表面金黄内里完全加热成浆状即可。<br />
熬煮成功的白酱应该没有结块,质地均匀,没有面粉的生味。面粉在黄油里翻炒时间足够,时间过短则有生味,过长颜色变褐影响白酱的色泽。牛奶加热到温热状态后少量多次加热,确认被面粉吸收后再加入第二批,只要耐心一点,一般也不会失败。<br />
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<br />
<b>蟹肉奶油可乐饼</b><br />
<b><br /></b>
<b>カニクリームコロッケ</b><br />
<br />
(本方可做约10枚可乐饼)<br />
<br />
<b>蟹肉白酱基底</b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>40 g 黄油</li>
<li>40 g 面粉(筋度不限)</li>
<li>250 ml 牛奶</li>
<li>100 g 功封洋葱(做法见注解)</li>
<li>150 g 蟹肉(约耗1只螃蟹)</li>
<li>适量 盐</li>
<li>适量 现磨黑胡椒</li>
<li>适量 现磨肉豆蔻</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 蟹蒸熟,用竹签辅助拆肉,置于一旁备用。<br />
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2. 在一个小锅里,倒入牛奶,维持中低火,保持温热而不滚沸状态。<br />
另取一厚底锅,加入黄油,开小火,黄油融化后倒入面粉,持续翻拌,至混合物呈现匀质状态,约拌炒2分钟至面粉熟透而不变色。关火。<br />
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3. 分次将温热牛奶倒入面粉糊里,每次的量不超过2 tbsp,持续搅拌,至面粉彻底吸收牛奶后再加入下一批,重复此步骤至所有牛奶和面粉混合均匀成为糊状。<br />
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4. 将锅重新移在小火上,加盐,黑胡椒和肉豆蔻调味,持续翻拌至白酱稠度增加。<br />
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5. 功封洋葱在小锅里略加热至黄油融化,和蟹肉一起倒入白酱里,翻拌均匀。<br />
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6. 试味,调整咸度。将做好的白酱移入容器里,紧贴表面覆盖保鲜膜,移入冰箱冷藏约2-3小时至面糊冷却,稠度增加。<br />
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<br />
<br />
<b><u>裹粉与炸制</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>1 枚 鸡蛋</li>
<li>适量 面包屑</li>
<li>少许 面粉</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将冷却好的蟹肉白酱取出。用两只汤勺辅助,将面糊整理成梭型。<br />
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2. 将面糊放入面粉中裹粉,沾蛋液,最后裹上面包糠,用手轻压使面包糠贴合表面。<br />
完成至此步骤的可乐饼可放入冰箱冷冻保存。<br />
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3. 锅内倒入足量能淹没可乐饼的油,烧热至160℃。投入可乐饼,炸至表面金黄,捞出在厨房纸上吸去多余油分。<br />
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4. 卷心菜切尽量细的丝,和番茄一起盛盘,装入可乐饼,趁热食用。<br />
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<br />
附:功封洋葱做法<br />
<br />
<b>功封洋葱</b><br />
<b><i><u>Onion Confit</u></i></b><br />
<br />
<b>原料</b><br />
<b>(可做约2杯的分量)</b><br />
<br />
<ul>
<li>2 头 西班牙白洋葱(spanish onion)</li>
<li>113 g 无盐黄油</li>
<li>60 g 水</li>
<li>1 1/2 tsp盐</li>
<li>1 份 香料包(见注解)</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 洋葱去皮切去两端,纵向切成约0.5cm宽度的长条。<br />
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2. 平底锅内一并放入水和黄油,烧沸至黄油完全融化,加入粗盐、洋葱和香草包。略翻拌使洋葱完全裹上黄油。<br />
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3. 用烘焙纸剪一个和锅子等大中心带孔的纸质锅盖,把烘焙纸盖在洋葱上方,轻轻按压使烘焙纸和洋葱贴合。纸质锅盖可使洋葱受热较均匀,防止蒸汽蒸发过快。烧沸后转为小火慢煮。<br />
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4. 每30分钟,揭开纸盖翻拌,如果锅子过大,洋葱无法均匀分布在锅底,可考虑换成较小的锅子,如果锅底水分积存过多,略调整火候。洋葱共煮2小时,最后20-30分钟内注意观察火候,功封洋葱应该水分蒸发而仍旧保持白色,注意不要烧焦。<br />
做好的洋葱放入容器,入冰箱可保存一周,一次可以多做一点,做pizza底料也很好用。<br />
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注:香草包可在炖煮中引入风味,10枚整粒黑胡椒,三支百里香,一枚月桂叶和一枚拍散去皮的大蒜用纱布/cheese cloth包好扎好端口即成。<br />
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<br />In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-27626329495505861062014-04-04T22:07:00.003+02:002014-04-04T22:07:48.659+02:00抹茶反转千层酥皮 Pâte Feuilletée Inversée au Matcha这款方子本应该早一些po上来,不过上次做完一批,烘焙出来总觉得这里买的抹茶色泽和味道颜色都不正,实在是下不了手做甜点。忍痛放弃了,就当练手好了。想想还是觉得不甘心,又折腾了一阵直接从日本买了品质不错的抹茶,刚开罐就是一股馥郁的茶香,略夹杂着豆类的香气,十分沁人心脾,虽说品级也不算特别高,不过烘焙用倒是够了。这下才放心重新揉了一批面皮。<br />
反转千层酥皮是千层酥皮的一种,两层酥皮的技法有些类似中式面点,擦入面粉的油酥和水油混合和面的水油酥层层交错,不同的是反转酥皮油酥在外,面团在内。酥皮折叠时外部的黄油层更易结合,相较于普通面包油技法的酥皮,能承受更多次的折叠。于是相较于PH的巧克力千层酥皮的方子,这款酥皮用了双折(即折叠后四层)的技法。每次折叠后层数更多,三次折叠后酥皮即可完成。参考了PH和Christophe Felder的书,里面提到反转千层酥皮时都建议两次双折,一次单折。于是乖乖照办好了。<br />
看上去折的次数不多,实际操作下来,一点没有想象中轻松,外层的黄油层对气温敏感度更高,稍微动作慢一点,黄油层就软化变粘,非得重新放入冰箱足够长时间,待重新固化后再继续操作。第三次折叠时表面黄油层倒是不太容易变软了,不过因为折叠层数过多,就算是冷藏松弛了一个晚上,整张酥皮完全和前一天的硬度不一样了,擀开难度高了许多。一边嘀咕着“真的能擀开么”一边还是累死累活的完成了。<br />
反转酥皮面皮制备稍微比普通酥皮麻烦一点,黄油层需要将黄油提前软化,和面粉拌匀后重新整形冷藏。至于口感,拌入黄油层的面粉粒吸收了黄油烘焙时的水分,比普通酥皮来的更酥松柔软一些。酥皮成功一来在擀制时的手感,面团要均匀拉伸,擀开过程中需要将面团翻面,使得两面延伸程度一致,面皮厚薄的均匀程度也影响了酥皮层次的一致;一来则是耐心,特别是这款酥皮,冷藏时间如果不够,外部的黄油层很容易融化变得粘手,手粉撒太多,酥皮层次则不够清晰。<br />
食谱参考了PH的《Mes desserts au chocolat》,我做的份量相对于原来的方子做了减半处理。此外用部分抹茶替代了面粉,面团和黄油层的抹茶比例不同,切开能看出层次感。抹茶的用量可能会依据抹茶的品质有所变动,好一点的抹茶,用量相对较少,色泽和风味也都足够了。<br />
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<br />
<b>抹茶反转千层酥皮</b><br />
<b><i><u>Pâte Feuilletée Inversée au Matcha</u></i></b><br />
<b><i><u><br /></u></i></b>
<b><i><u>Adapted from《Mes desserts au chocolat》</u></i></b><br />
本方可做约600 g酥皮<br />
<br />
<b>黄油层</b><br />
<b><u>LA PREMIÈRE « DÉTREMPE »</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>200 g 无盐黄油 室温软化</li>
<li>73 g 中筋面粉</li>
<li>12 g 抹茶</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将软化黄油放在搅拌缸里,用刮刀或K型搅拌头,低速将黄油打软。<br />
抹茶和面粉混合筛入黄油内。保持低速搅拌,使得原料混合均匀,注意不要高速搅拌,以免打入过多空气。<br />
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2. 将抹茶黄油置于保鲜膜上,用保鲜膜辅助整形成约12cm见方的正方形。裹好保鲜膜,置于冰箱至少1.5小时,使黄油固化。<br />
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<br />
<b>裹入面团</b><br />
<b><u>LA SECONDE « DÉTREMPE »</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>90 g 水</li>
<li>1 tsp 盐</li>
<li>1/8 tsp 白醋</li>
<li>205 g 中筋面粉</li>
<li>5 g 抹茶粉</li>
<li>57 g 黄油 融化并放凉</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将水,盐,白醋在容器里混匀。抹茶粉和面粉混合筛入大碗里备用。<br />
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2. 缓缓加入融化放凉的黄油,用刮刀搅拌,至粉类被黄油均匀湿润。<br />
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3. 倒入做法1中的液体,留出约2 tbsp的量以调节硬度。面团硬度应该柔软不粘手。不要过度揉面,以防筋度过高,烘焙时回缩。<br />
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4. 将面团整形成一个比黄油层约小2.5 cm-5 cm的正方形片。包裹保鲜膜,入冰箱冷藏至少1.5小时。<br />
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<br />
<b>擀制与折叠</b><br />
<b><u>ABAISSER ET PLIER LA PÂTE</u></b><br />
<br />
原方建议黄油层擀成长方形后裹入面团,不过操作下来我倒是更倾向于对角线包入,酥皮的层次会更均匀一些。<br />
<br />
1. 将黄油层放在操作台上,两面略撒面粉防沾,擀开成一个略大的方形。将裹入面团放在中间,用保鲜膜辅助将四角折起,注意不要有暴露在外的面团。如果黄油层太硬不利擀开,用擀面杖略压出平行的凹痕,可以帮助软化黄油。<br />
把面团用保鲜膜包裹,放入冰箱冷藏至少1个小时。<br />
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2. 第一次双折(tour double):操作台上略撒面粉,将面团放在操作台上,表面也撒刚好足量的面粉防粘。把面团擀开成一个约12 - 14 cm 宽,37 - 42 cm长的长方形,保证面片长度约为宽度的3倍。<br />
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3. 将面团沿长边折起约1/6部分,另一边也折叠,两头叠在一起。对折面皮。<br />
面团两端交叠的部分最好和对折处错开,以防对折的部分面皮过厚,影响酥皮的均匀程度。<br />
裹好保鲜膜,放入冷藏室至少一个小时。<br />
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4. 第二次双折(tour double):重复底2-3步骤,擀开并折叠,如果面团两端不规整,可切去多余面团,弃去不用。<br />
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折叠好的面团用保鲜膜裹好,放入冰箱至少3小时,最好过夜。<br />
4. 第二天,进行第三次单折(tour simple),将面团从冰箱取出, 操作台上略撒面粉,将面团放在操作台上,表面也撒刚好足量的面粉防粘。把面团擀开成一个约12 - 14 cm 宽,37 - 42 cm长的长方形,保证面片长度约为宽度的3倍。面团一端向中心折入1/3宽度,另一端也折起。<br />
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5. 用毛刷拂去表面多余面粉,入冰箱冷藏约30分钟,擀成需要的大小,切割,立即使用或分别包裹保鲜膜,冷藏保存。<br />
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<b>保存</b><br />
<b><u>CONSERVATION</u></b><br />
<br />
面团保质期从做好第二层面团开始算起,可在冷藏室保存3天。如冷冻,可保存一个月,使用前一夜从冰箱取出,移入冷藏室回温即可。<br />
<br />
新买的抹茶粉实在是非常喜欢,周末烤了一点曲奇,颜色和香味都保持的很好。这款抹茶粉本身苦味不突出,茶的醇厚和甘香倒很是印象深刻。In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-13204589552443903902014-04-02T10:31:00.001+02:002014-04-02T10:31:36.815+02:00姜烧猪肉( 豚の生姜焼き)姜烧猪肉是简单的日式菜,我习惯用猪肩肉,肥瘦肉交错,煎后也不会太柴。肉片其实也不难做成大薄片,肉放在金属烤盘里冻约1-1.5个小时至半硬,取出平放在菜板上,用利刀片出2-3mm的大片即可。一次可以多片一些按照份量包起来冷冻,吃前解冻也很快。<br />
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<br />
<b>姜烧猪肉</b><br />
<b><br /></b>
<b>原料</b><br />
<b>(可做约1人份)</b><br />
<br />
<ul>
<li>120 g 猪肩肉 切薄片</li>
<li>盐</li>
<li>现磨黑胡椒</li>
<li>面粉</li>
</ul>
<br />
<br />
<ul>
<li>15 g 洋葱</li>
<li>1 头 大蒜</li>
<li>1/2 tbsp 姜泥</li>
<li>1 tbsp 酱油</li>
<li>1 tbsp 米霖</li>
<li>1 tbsp 清酒</li>
<li>一撮 白砂糖</li>
</ul>
<br />
<br />
<ul>
<li>1 tbsp 芝麻油</li>
<li>适量 卷心菜</li>
<li>适量 番茄</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 洋葱,大蒜,生姜磨成泥放入碗中,加入酱油,米霖,清酒和白砂糖混合成姜烧汁。<br />
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2. 卷心菜洗净擦干表面水分,用利刀切成尽量细的丝,番茄切成角状,入盘备用。<br />
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3. 猪肩肉放在金属烤盘上以利快速降温,放入冷冻室冷冻月1-1.5个小时至半冻硬。<br />
取出,平放在菜板上,用利刀片成约2-3mm厚度的薄片。<br />
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4. 肉片一面撒上少许盐和黑胡椒,翻面重复一次。<br />
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5. 用刷子蘸取少许面粉,薄薄的刷一层在肉片表面。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbGkRa6yBU7bzxlxCHl43APU-oT5r4f8iUQI2zu2-9CIWV3xi_H3h48tG-JtiDjbrJWMejzvcDSmif6noivKHSBFUl9z5E4I-gZ_4ucFIWA5V7AQhulUlUM5nsWMlRGBSZFOvQ_vX1ok/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbGkRa6yBU7bzxlxCHl43APU-oT5r4f8iUQI2zu2-9CIWV3xi_H3h48tG-JtiDjbrJWMejzvcDSmif6noivKHSBFUl9z5E4I-gZ_4ucFIWA5V7AQhulUlUM5nsWMlRGBSZFOvQ_vX1ok/s1600/05.jpg" /></a></div>
6. 用中高火烧热平底锅,倒入芝麻油,肉片摊平放入锅里煎制,一面略淡黄后翻面煎到断生,肉片因为薄,所需时间较短,注意不要加热过度,以防肉片变柴。<br />
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7. 用厨房纸巾擦去锅底多余油脂。<br />
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8. 倒入做法1中的姜烧汁,调为中火略烧,翻动肉片使其完全裹覆汤汁。待汤汁收浓后,将肉片和酱汁一起转移入盘中,排在蔬菜旁边,趁热食用。<br />
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<br />In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-79106364998890096002014-04-01T19:58:00.002+02:002014-04-01T19:58:58.300+02:00意式欧芹大蒜炒茄丁 Marcella Hazan's Eggplant Cubes, Al Funghetto欧芹和大蒜算是基础又经典的搭配。这款茄丁也是我喜欢的素菜食谱,做好之后作为佐餐,或者简单的配个面包,就能当一餐了。原料和做法都简单,味道倒是一点不差。<br />
茄子提前用盐腌渍,可去除涩味。这里放的是原方的份量,可根据需要自己按比例减少。<br />
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<br />
<b>意式欧芹大蒜炒茄丁</b><br />
<b><u><i>Marcella Hazan's Eggplant Cubes, Al Funghetto</i></u></b><br />
<b><u><i><br /></i></u></b>
<b><u><i>From《Essentials of Classic Italian Cooking》</i></u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>3 磅 茄子</li>
<li>盐</li>
<li>1-2 枚 大蒜</li>
<li>1/3 杯 初榨橄榄油</li>
<li>2 tbsp 新鲜欧芹 切细</li>
<li>现磨黑胡椒</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 茄子去皮,切成约1英寸见方的丁。<br />
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2. 放入容器里,撒盐,拌匀,渍约1小时使其析出水分。用厨房纸巾将表面吸干。<br />
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3. 大蒜拍扁,去皮。<br />
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将大蒜和橄榄油放入平底锅里,保持中火,持续翻拌至大蒜呈现金黄色。捞出大蒜弃去不用。<br />
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4. 加入处理好的茄丁,转为中高火,持续翻炒,茄子会吸收油分。当茄子开始吐油时,转为中火,继续翻炒约15分钟。<br />
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5. 加入欧芹碎和黑胡椒,翻拌使其均匀混合,继续翻炒约20分钟,或至叉子检测茄丁彻底变软。调节咸度,上桌食用。<br />
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<br />In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-16201258588998418092014-04-01T19:48:00.001+02:002014-04-01T19:48:06.424+02:00自制酸橘醋(ポン酢)酸橘醋是我很喜欢的一款日式调味料,虽然说是醋,不过因为有出汁和酱油的加入,本身的酸味并不刺激,作为日式火锅的蘸料很是清爽解腻。市面上有现成的酸橘醋出售,不过自己做也不麻烦,酸度可以根据自己喜欢进行调节。自己试着配了一下,做了一小瓶放在冰箱里,煮个简单的日式锅就可以吃了,算是我自己喜欢的酸度比例,于是先记录在这里,也算有个可重复操作性。<br />
日本的酸橘醋加入日式柚子,PH建议过可用青柠汁代替,于是也不纠结原材料的问题了,葡萄柚酸度较为柔和,我自己的版本也把新鲜葡萄柚汁加了进去。<br />
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<br />
<b>自制酸橘醋(ポン酢)</b><br />
<b><br /></b>
<b>原料</b><br />
<b>(本方可做约一杯</b>)<br />
<br />
<ul>
<li>7 tbsp 日式浓口酱油</li>
<li>2 tbsp 清酒</li>
<li>6 tbsp 米霖</li>
<li>2 块约5x5cm的昆布</li>
<li>1 小把 木鱼花</li>
<li>3 tbsp 鲜榨青柠汁</li>
<li>3 tbsp 鲜榨葡萄柚汁</li>
<li>3 tbsp 日式米醋</li>
<li>1 条 柠檬皮(可选)</li>
<li>1 条 葡萄柚皮(可选)</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 浓口酱油,清酒和1块昆布在容器里混合,用保鲜膜密封,浸泡约2-3小时。<br />
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捞出昆布,弃去不用。昆布煮后会有粘液析出,影响酱汁的口感。<br />
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2. 将做法1中的液体部分倒入锅里,加入米霖一起煮沸,如果有浮沫,撇去。<br />
烧沸后转中火煮约2分钟,以去除多余酒味。<br />
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3. 关火,加入一把木鱼花。<br />
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4. 待液体部分彻底放凉后,加入青柠汁,葡萄柚汁和米醋,搅匀。放入容器里,柑橘彻底片去内层白色部分,和一块新的昆布一起放入酱汁内。浸泡约2-3天,过滤掉固体部分。<br />
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<br />In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-2171432804989258762014-03-26T18:30:00.002+01:002014-03-27T10:29:25.082+01:00无论如何也要推荐自制一次的日式红豆馅食谱中式食谱里的红豆馅,大部分需要将豆子浸泡过夜,煮软后直接打碎或用洗沙的方法滤去豆皮。豆皮口感本身我不讨厌,总觉得除了做月饼这类需要质地细腻的甜品,很多时候倒也没有费时费力滤去豆皮的必要。日式的红豆馅食谱,相对来说更精细一些。豆子不需要提前浸泡,前两遍煮豆的水弃去不用,可去除豆皮内隐藏的涩味。固有印象里红豆本身是很耐煮的东西,干豆直接下锅,看上去也不用煮太久,心里嘀咕着真的可行么。外加弃去水的工序,也觉得似乎吃中式做法也没什么强烈的涩味,不过还是规规矩矩按照步骤做了一次。<br />
于是认真的在这里大推荐这个食谱,和市售豆馅相比不会过甜,风味也优雅柔和,香味隽永。煮豆的时间并不长,原食谱建议煮40-60分钟,我用铸铁锅速度似乎更快一些,30多分钟豆子就软烂了。做好的豆陷是可以成团的,抹在团子上,煮成小豆汤,作为冰淇淋的搭配都十分合适。自己做了之后,再也不想偷懒买现成的罐装豆馅了。<br />
方子是以前顺手记在本子上的....来源快忘了><<br />
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<br />
<b>日式红豆馅</b><br />
<b><br /></b>
<b>原料</b><br />
<b>(本方可做约800 g红豆馅)</b><br />
<br />
<ul>
<li>300 g 红小豆</li>
<li>250 - 300 g 白砂糖</li>
<li>一小撮 盐</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 红豆不用提前浸泡,洗净后放入锅里,加入600 ml清水,大火煮沸。<br />
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2. 加入200ml冷水,保持大火,沸腾后再煮两分钟,倒出豆子,置于滤网中,用流水冲洗。<br />
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3. 将红豆放入锅内,加入800ml清水,中高火煮至沸腾,计时十分钟。如果水分蒸发过多,煮制过程中需要添加少许水分。<br />
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4. 沸腾10分钟后关火,倒掉锅里水分,红豆第二次放入滤网中,用流水清洗。<br />
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5. 冲洗好的红豆倒回锅中,加入850ml清水,中高火煮沸后转为中低火,锅盖留缝,不盖严。保持微沸状态。<br />
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<br />
6. 煮制过程约需40-60分钟,中途准备额外的水,将蒸发的水分加入,一共加三次。红豆能轻轻碾碎成泥状即表示已煮好。<br />
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7. 捞出红豆,晾干水气。<br />
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<br />
8. 将红豆分次放入搅拌器中搅拌成粗泥状,用刮刀挂下边缘附着的红豆使其能搅拌均匀。重复步骤使红豆完全搅碎。<br />
绞碎的豆泥颜色略白,加入糖后颜色会变深。<br />
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9. 取一半豆泥放入锅中,保持高火,分三次加入白砂糖,确认每次白砂糖都被吸收后再加入下一批。直至糖完全倒入。<br />
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10. 待糖完全溶化后,加入剩下一半的豆泥,保持中高火,持续用木勺搅拌以防沾底。<br />
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11. 豆馅水分蒸发完全,在锅里成团后,加入一小撮盐,拌匀。<br />
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做好的豆馅在金属盘上摊平,彻底放凉后使用,或分成需要的份量,冷冻,需要时提前取出回温。In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-90444493021621375272014-03-23T17:35:00.001+01:002014-03-24T03:38:13.228+01:00橙味闪电泡芙 Eclair à l'Orange家里存了不少泡芙面团,周末继续和闪电泡芙玩。<br />
Christophe Adam这本书的泡芙配方试了几个都满和我心意,夹馅不算太甜,表层fondant不可省略,一小只泡芙咬下去表里的甜度对比很是迷人。外加长的也颇为可爱,心里的to do list都要列不下了......<br />
这款泡芙夹馅用了水果curd的方法,即带酸度的果汁和鸡蛋煮到83-85℃,再加入室温软化的黄油,此类方法可以用在覆盆子、柠檬、柑橘或百香果的果汁上,酸度因为黄油加入而变的较为柔和不刺激,可以作为夹馅,也可以作为抹酱食用。<br />
比起上一款焦糖泡芙,这款泡芙的翻糖层我略改了方子,液体量较少,略放置后表面变干形成光亮的糖壳,泡芙间不会互相粘连,也更好放置保存一些。不过还是建议现做现吃,能保留泡芙皮的脆度,口感更好。<br />
原方可做13cm长的泡芙约17-20枚,我在方子的基础上减半处理,一两天能吃完。虽然是好吃的东西,一口气吃太多也不好。方子的甜度是合适的,建议不用再减糖。不过说来一直觉得国内白砂糖甜度比欧美更高一些...大概这方面需要根据自己经验权衡了。<br />
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<b>橙味闪电泡芙</b><br />
<b><br /></b>
<i><u><b>Eclair à l'Orange</b></u></i><br />
<i><u><b>Adapted from Christophe Adam《Eclairs! 》</b></u></i><br />
<br />
本方可做约10支约13cm长的泡芙<br />
<br />
<b><u>橙味夹馅</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>3 g 吉利丁片</li>
<li>2 枚 大号鸡蛋</li>
<li>60 g 白砂糖</li>
<li>15 g 细橙皮</li>
<li>85 g 鲜榨橙汁(约需1枚中等大小的橙子)</li>
<li>90 g 无盐黄油 室温软化</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 将吉利丁片放入冰水里泡约20分钟至软。<br />
在锅里加入鸡蛋,白砂糖,橙皮和橙汁,搅匀,保持中火加热并持续翻拌。用温度计检测温度,液体至85℃后立即关火。<br />
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2. 将煮好的液体过筛。<br />
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3. 将浸软的吉利丁片挤干水分,放入,搅拌至完全融化。<br />
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4. 检测温度达到60℃时,分次加入切成小块的软化黄油,用搅拌器打至完全匀质,温度过低,黄油不易乳化,温度过高,黄油融化,会导致油水分离。<br />
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5. 做好的橙味夹馅密封好,放入冰箱冷藏2小时至完全冷却后使用。<br />
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<b><u>橙味fondant</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>150 g fondant(食谱<a href="http://indigoseas.blogspot.fr/2014/03/fondant-patissier.html" target="_blank">见此</a>)</li>
<li>10 g 鲜榨橙汁</li>
<li>少许 红色色素</li>
<li>少许 黄色色素</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. fondant放入容器里,加入橙汁,用小火/水浴加热至45℃,搅拌至无硬块。<br />
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2. 红色色素和黄色色素以约1:3的比例加入fondant中,调出橙色。<br />
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<br />
<b><u>泡芙面团</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>250 g 泡芙面糊(食谱<a href="http://indigoseas.blogspot.fr/2014/03/blog-post.html" target="_blank">见此</a>)</li>
</ul>
<br />
<b>做法</b><br />
<br />
将面糊在烤盘上挤出约1.5cm宽,13cm长的长条,根据食谱指示进行烘焙,放凉待用。<br />
<br />
<b><u>组装</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>少许 糖渍橙皮 切小丁</li>
</ul>
<br />
<br />
<b>做法</b><br />
<br />
1. 橙味夹馅从冰箱里取出,用刮刀打软,入裱花袋备用。<br />
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2. 泡芙背面用筷子戳三个并列的小孔,将夹馅挤入泡芙内。<br />
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<br />
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3. 将fondant涂抹在泡芙表面,用手指清洁边缘。<br />
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4. 用橙皮丁在表面装饰,组装好的泡芙最好在当天内食用完毕。<br />
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<br />In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-16985512234258357472014-03-22T22:28:00.000+01:002014-03-22T22:28:10.925+01:00焦糖咸味黄油闪电泡芙 Eclair Caramel au Beurre Salé我对焦糖咸味黄油风味的东西,其实算是又爱又恨。一方面嗜甜人格实在觉得焦糖和咸味配合,风味和香味上都深的我心,一方面曾经好死不死做了这个口味的马卡龙夹馅,一个小马卡龙吃下去,毫不夸张的甜的头疼了起来....所以第一款闪电泡芙选这个做,还是挺微妙的。不过看看配方里的mascarpone,柔滑度实在是太击中我,狠下心觉得一定要试试。<br />
做出来倒是十分合我心意,虽说是焦糖味,夹馅的焦糖芳香也足够馥郁浓烈,但是甜度上来说意外的不算甜,反而需要表层的fondant平衡甜度对比,泡芙咬下去,满口都是焦糖特有的甜美香味,外加卖相也颇为可爱,泡芙做的个头也不大,连着吃掉三四个完全不困难。总之是很推荐的一款食谱。<br />
<div class="separator" style="clear: both; text-align: center;">
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<b>焦糖咸味黄油闪电泡芙 </b><br />
<b><br /></b>
<b><i><u>Eclair Caramel au Beurre Salé</u></i></b><br />
<b><i><u>Adapted From Christophe Adam《Eclairs! 》</u></i></b><br />
<br />
这款食谱需要提前一天准备表面焦糖fondant和焦糖mascarpone夹馅。第二天准备焦糖碎粒和泡芙面团。原方里用到了葡萄糖浆,是为了降低焦糖熬煮时糖粒重结晶的可能性,手边没有,觉得也没必要为了这个大费周章买一批,只用了白砂糖,在做法上也略有调整,风味倒是不会影响。<br />
<br />
<b><u>表层焦糖fondant</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>35 g 白砂糖</li>
<li>50 g 奶油</li>
<li>3 g 半盐黄油</li>
<li>100 g fondant(食谱<a href="http://indigoseas.blogspot.fr/2014/03/fondant-patissier.html" target="_blank">见此</a>)</li>
<li>10 g 水</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 取一半份量的白砂糖倒入锅内,保持中火,熬化至呈现焦糖色,再加入剩下一半白砂糖,用刮刀搅拌,熬至所有糖融化,呈现琥珀色。另取一锅,略温热奶油。<br />
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2. 将温热的奶油缓缓倒入焦糖里,搅拌至焦糖完全溶解无硬块。<br />
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3. 熬煮奶油焦糖混合物,用温度计持续检测温度,使混合物达到109℃。<br />
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4. 加入半盐黄油,搅拌至匀质。关火。将焦糖酱至于冰箱降温约15分钟。<br />
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5. 混合fondant和水,水浴或直接小火加热至45℃,确认fondant和水混合均匀没有糖块。<br />
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6. 将冷却好的焦糖酱与fondant混合拌匀,入密封容器冷藏过夜。<br />
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<b><u>焦糖mascarpone夹馅</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>1 g 吉利丁片</li>
<li>45 g 白砂糖</li>
<li>57 g 奶油</li>
<li>30 g 半盐黄油</li>
<li>125 g mascarpone 放至室温</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 吉利丁片入冰水里浸泡20分钟至软,备用。<br />
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2. 将所有白砂糖倒入锅中,中火熬至呈现焦糖色。同时另取一锅温热奶油。<br />
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3. 把温热奶油缓缓倒入焦糖锅内,煮至焦糖完全融化。放入黄油,拌匀并离火。<br />
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4. 用温度计持续检测温度,焦糖液达到50℃时,加入泡软并挤干水分的吉利丁片。<br />
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5. 待混合物温度继续降至45℃时,少量多次将焦糖液拌入mascarpone里,待匀质后密封,入冷藏室保存,至第二日时使用。<span style="text-align: center;"> </span><br />
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<br />
<br />
第二日,准备泡芙和焦糖碎粒。<br />
<br />
<b><u>泡芙面团</u></b><br />
<br />
<b>原料</b><br />
<br />
<ul>
<li>250 g 泡芙面糊(食谱<a href="http://indigoseas.blogspot.fr/2014/03/blog-post.html" target="_blank">见此</a>)</li>
</ul>
<br />
<b>做法</b><br />
<br />
将面糊在烤盘上挤出约1.5cm宽,13cm长的长条,根据食谱指示进行烘焙,放凉待用。<br />
<br />
<b><u>焦糖碎粒</u></b><br />
<b><br /></b>
<b>原料</b><br />
<br />
<ul>
<li>50 g 白砂糖</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 白砂糖入锅内中火熬至呈现焦糖色,趁热倒入铺有烘焙纸的烤盘里,室温彻底放凉。<br />
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2. 将固化的焦糖片砸成小块备用,焦糖容易受潮失去脆性,最好现做现用。<br />
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<b><u>组装</u></b><br />
<br />
1. 将焦糖夹馅从冰箱里取出,略打软,装入裱花袋,放入冷藏室备用。<br />
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2. 用筷子或裱花嘴,在泡芙背面,依据泡芙长度,轻轻戳出3-4个小孔。将夹馅填入泡芙内至满。<br />
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3. 用勺子辅助将fondant涂于泡芙正面,用手指清洁边缘。<br />
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4. 撒上焦糖碎粒装饰。泡芙最好现做现吃,能保持泡芙皮和焦糖碎粒的口感。<br />
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这款闪电泡芙看上去似乎挺麻烦。不过我习惯一次烤一大批泡芙皮冷冻起来,外加fondant层和夹馅都需要提前制备,第二天吃前稍微组装一下就好,倒也不算太累人。如果喜欢焦糖的人,这款泡芙实在是大推荐。</div>
In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-40363630090377464282014-03-22T21:14:00.002+01:002014-03-23T00:13:51.404+01:00基础泡芙面团泡芙是我接触烤箱之后做的第一款点心,而且当时一次成功,谨记着中途不开烤箱门,加之从前的小烤箱能控制上下火,烤个泡芙一直觉得不是什么难的事情。<br />
直到后来换了瓦斯烤箱,全靠底火加热,连续好几炉失败,差点丧失信心。虽然说对自家烤箱脾气大概也知道,于是预先垫了好几层烤盘,不过烤到表面上色时,底部已经上色过重略带焦味。就连膨胀的也完全不满意。这段时间把家里写到泡芙的食谱书全都翻出来逐字逐句认真看了好几遍,每天下午回家就搅面糊烤面团,到第三炉失败的时候,已经快盖章自家烤箱就是烤不了泡芙,尽早放弃的好。无奈望着手头那本闪电泡芙的书实在是心里痒。一狠心初始温度直接设定到250℃,面糊膨胀后转到150℃慢慢烘烤上色,我家烤箱本身隔热效果不错,降低烤温,烤箱温度也不会迅速降低,总算是把泡芙给烤了出来...之后又慢慢琢磨烤温调节底部上色程度,到满意的时候,已经快浪费掉一打鸡蛋了。不过看着能过自己这关的泡芙从烤箱里端出来,要说不开心是假的。<br />
Christophe Adam的书里建议恒温160℃左右烘焙,不过试下来,依然建议先高温使水汽迅速蒸发,蓬起面团,再降低温度烘焙至面团变干定型。泡芙面团的蓬发程度会更好。烤温倒不至于像我这般特殊情况设定的这么极端,按着以前电烤箱的经验,初始预热大概220℃的温度就足够了。<br />
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<br />
<b>基础泡芙面团</b><br />
<b><br /></b>
<b><i><u>Pâte à choux</u></i></b><br />
<b><i><u>Adapted from Christophe Adam《Eclairs! 》</u></i></b><br />
<br />
<b>原料</b><br />
<b>(可做500g泡芙面团)</b><br />
<br />
<ul>
<li>160 g 水</li>
<li>15 g 奶粉</li>
<li>3 g 白砂糖</li>
<li>3 g 盐</li>
<li>70 g 无盐黄油</li>
<li>90 g 中筋面粉</li>
<li>160 g 全蛋液(约三枚大号鸡蛋)</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 水,白砂糖,盐和黄油在锅里混合,黄油融化,液体沸腾后倒入奶粉搅匀,继续烧煮开。<br />
一次性倒入所有面粉,保持中火,迅速用勺子搅拌,至面粉和液体完全融合,无干粉颗粒,面团搅拌时成团,不粘着在锅底后关火,此步骤约需1-2分钟。离火,继续保持搅拌约2分钟至略放凉,以防面团烫熟蛋液。<br />
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2. 少量多次加入全蛋液,每次约50g,确认面糊完全吸收蛋液后再加入下一批。分三次加完后,根据面糊情况用剩下的10g蛋液调整面糊稠度。<br />
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3. 蛋液的多少可能会依据面粉的吸水量和烧煮时水分的蒸发量而略有变化,具体加入蛋液的量以面糊稠度为准。正确的面糊状态:提起勺子时面糊在勺子上形成倒三角且不易垂落。<br />
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4. 裱花袋装好直径约1cm的星形花嘴,将面糊装入裱花袋里,密封两端,彻底放至室温时再使用。此时烤箱预热220℃。<br />
将晾凉的面糊在铺有烘焙纸的烤盘上挤出条状(闪电泡芙用)。如果只有圆口花嘴,用叉子蘸取凉水,轻轻在面糊表面划出条纹,以利面糊烘焙时膨胀。<br />
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5. 用手指蘸取凉水,在面糊翘起一端轻轻按压,使其形状规整。<br />
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6. 立即入烤箱中层,泡芙烘焙过程中切记不要打开烤箱,以防温度骤降,面团回缩。<br />
220℃烘焙约15-20分钟上色,转160℃烘焙约20分钟至表面呈现淡黄色,再降温至120℃烘焙约10分钟使泡芙彻底干燥,取出,晾凉。烘焙完成的泡芙应该托起时手感轻,质地脆而无湿润部分,掰开后内部有大空洞。<br />
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烤好的泡芙应当天使用,也可分别用保鲜膜包好,在冷冻室保存一个月,使用前从冷冻室取出,直接放入预热150℃的烤箱烘焙约15分钟,放凉后进行组装。In deep...http://www.blogger.com/profile/15940666356982197276noreply@blogger.com0tag:blogger.com,1999:blog-7319341158903227204.post-21408640528782247362014-03-20T18:33:00.002+01:002014-03-20T18:55:37.935+01:00Pierre Hermé's Cake IspahanIspahan是PH甜点里的一个系列,荔枝覆盆子和玫瑰的组合,店里有各种ispahan风味的甜点出售,包括马卡龙花草茶冰淇淋和果酱。Cake Ispahan归类于磅蛋糕,不过荔枝在这款甜点里未出现。店里的蛋糕体颜色接近玫瑰红,自己吃,色素加的有点手软。这款本来不是在计划范围内要做的甜点,看见前阵子脑抽买的覆盆子在冰箱里放了三四天,又觉得拿去冷冻实在有点可惜,干脆搜刮手边材料做了出来。<br />
磅蛋糕最大的特性就是耐放,且存放时间越长,各种原料的香味越发和谐浓厚,粉料也在储存过程中变的更加顺口好吃。这款蛋糕本身是8x19cm的模具,家里只有个30cm长的大磅蛋糕模,一个蛋糕砸下来费工费料,当时还在心里嘀咕“做这么多我是在浪费食物么”,第一天和第二天的口感变化已经让人惊喜,想想到最后应该会更好吃一些。一盘算,一天切两片大概是吃不到10天,还是节省着吃好了。所以说,磅蛋糕这种东西,模具还是尽量买大一点的好,不怕吃不完,就怕还没吃够香味还没完全熟成,就已经吃完了。<br />
这款蛋糕在杂志和PH10一书里出过两个食谱,杂志里的食谱糖量更少一些,外加我自己又砍下来了些糖分,近1000g的蛋糕体糖份不到200g,本身不算太甜,表面最后淋上的一层fondant能赋予甜度的对比,建议不要省略。<br />
至于玫瑰花香味的部分,杂志里的食谱建议用50g玫瑰糖浆,我手边正好有天然提取的玫瑰香精,参照PH10里的食谱,用6g香精和44g蔗糖浆代替了。总之液体分量不变,根据手边能买到的原材料灵活变动就好。<br />
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<b>Pierre Hermé's Cake Ispahan</b><br />
<b><br /></b>
<b>原料</b><br />
<b>(适用于一个30*8*8cm的磅蛋糕模)</b><br />
<br />
<b><u>蛋糕体</u></b><br />
<br />
<ul>
<li>212 g 杏仁粉</li>
<li>150 g 糖粉</li>
<li>200 g 黄油 室温软化</li>
<li>4 枚 大号鸡蛋 蛋黄</li>
<li>1 枚 大号鸡蛋</li>
<li>4枚 大号鸡蛋 蛋白</li>
<li>100 g 中筋面粉</li>
<li>30 g 牛奶</li>
<li>50 g 玫瑰糖浆(我用6 g 玫瑰精华+44 g蔗糖浆代替)</li>
<li>少许 玫瑰红色素(可选)</li>
<li>200 - 240 g 新鲜覆盆子</li>
</ul>
<br />
<b><u>表面糖霜层</u></b><br />
<br />
<ul>
<li>适量 杏桃果酱/中性镜面果胶 </li>
<li>100 g fondant(食谱<a href="http://indigoseas.blogspot.fr/2014/03/fondant-patissier.html" target="_blank">见此</a>)</li>
<li>10 g 水</li>
<li>少许 玫瑰红色素(可选)</li>
</ul>
<br />
<b>做法</b><br />
<br />
1. 烤箱预热180℃。<br />
取略一半份量的杏仁粉和糖粉混合过筛,另取剩下的杏仁粉和面粉混合过筛。分别置于两个碗里。<br />
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2. 牛奶和糖浆及少许色素在碗里混合,调匀。烤模铺上烘焙纸,置于一边备用。</div>
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3. 搅拌机装上K型搅拌头,将黄油打软,加入杏仁粉和糖粉混合物,继续打至蓬松匀质。<br />
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4. 加入蛋黄和一枚全蛋,换搅拌头,继续中速搅拌2分钟,途中把搅拌缸边缘和缸底略刮一刮,确保混合均匀。<br />
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5. 保持搅拌状态,缓缓倒入做法2中的混合液体,至液体完全吸收。<br />
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6. 取一干净大碗,打发蛋白至湿性发泡。将打发蛋白和过筛的杏仁粉面粉混合物分两次轻柔翻拌入做法5里的混合物。<br />
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7. 取1/3面糊倒入模具中,略抹平表面,撒上一半份量的覆盆子,再加入1/3的面糊,放上第二层覆盆子,最后用剩下的面糊抹平表面。将模具摔下,震出大气泡。<br />
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8. 入烤箱中层,温度调低至150℃。烘焙约1小时45分钟。表面金黄上色,牙签插入没有湿面糊带出即可。取出蛋糕,放在晾架上彻底放凉。蛋糕烘焙过程中会蓬起,放凉后回缩至平。<br />
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9. 准备表面糖霜:fondant和水放在容器里,水浴或用小火加热至不超过45℃,用刮刀搅拌至无硬颗粒。用红色素调色。<br />
色素粉上色重,建议用牙签调一点,分次慢慢调节。<br />
蛋糕底面朝上,放在晾架上备用。<br />
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10. 杏桃果酱/镜面果酱略加热,刷在蛋糕各面。将糖霜覆于蛋糕顶,用手指清洁边缘。蛋糕用保鲜膜包好,可在冷藏室保存10天。<br />
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这款蛋糕杏仁粉含量高,用之前用搅拌器打碎过一遍,再和糖粉过筛,吃起来倒没有什么明显的颗粒感,我向来喜欢玫瑰味,加之蛋糕体内带有酸度的莓果,吃起来还是很有趣的。蛋糕粉料里没有泡打粉,质地相对比较结实,当早饭吃两片倒也就饱了...嘛 希望能多吃几天。<br />
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