两天前分享了光头强大叔Antonio Bachour的超人气之宝他同时做了三四款布里欧修,其中就有一个是这个香草布里欧修(Vanilla Brioche),看配方你就能想象它有多好吃...呃对,看图就更直接哈...这是大B哥的操作小视频:
香草布里欧修 by Antonio Bachour ※ 配方量:24个 香草卡仕达酱 480克 全脂牛奶 2个 香草荚(剖开刮籽) 120克 蛋黄 120克 砂糖 57克 玉米淀粉 56克 无盐黄油 制作: 1、中号锅内将牛奶和剖开刮籽的香草荚煮沸,在另一个碗内将砂糖、蛋黄和玉米淀粉混合搅打至泛白,然后两者混合拌匀后再煮沸并持续2分钟,然后离火放入黄油搅拌均匀。 2、保鲜膜贴面覆盖冷藏待用。 布里欧修面团 780克 高筋粉 70克 砂糖 15克 盐 300克 全蛋 150克 蛋黄 56克 转化糖浆 30克 全脂牛奶 40克 鲜酵母 350克 无盐黄油 制作: 1、搅拌机安装勾桨(hook attachment),将面粉、砂糖、盐、全蛋、蛋黄、转化糖浆和牛奶混合低速搅拌,5分钟后加入酵母和黄油,继续中速搅拌30分钟。 2、将面团放入稍大的盆中,用保鲜膜覆盖,再覆盖毛巾,至于室内温暖无风的区域自然醒发至面团体积增至1倍左右,约耗时60-75分钟。 3、面团颠倒翻转,覆盖保鲜膜和毛巾,冷藏隔夜。 蛋奶液(涂刷表面) 200克 蛋黄 140克 稀奶油 280克 全脂牛奶 280克 全蛋 适量 盐 制作: 全部混合搅拌均匀(搅拌器或者手持均质机)。 组装完成 冷藏的布里欧修面团 适量无盐黄油 香草卡仕达酱 蛋奶液(涂刷表面) 苹果去皮去核切成96个苹果丁 适量粗砂糖 制作过程: 1、醒发柜调温至28℃。准备24个马芬蛋糕模具或者铝箔杯型模具,用黄油擦涂内壁。 2、冷藏的面团取出,分割为70克/个,搓圆,放入杯型模具内摆在平盘上入醒发柜醒发2小时。 3、烤箱预热至180℃。 4、将香草卡仕达酱装入裱花袋内(圆形花嘴),从顶部插入面团中挤入,然后表面刷蛋奶液,在戳孔的位置上方摆4粒苹果丁,再撒上粗砂糖,入烤箱以180℃烘烤8分钟左右。
VANILLA BRIOCHE by Antonio Bachour · yield 24 Brioche Rolls Vanilla Bean Pastry Cream 480g whole milk 2u vanilla beans, seeds and juice scraped 120g egg yolks 120g granulated sugar 57g cornstarch 56g unsalted butter In a medium pot bring the milk and scraped vanilla to the boil. In a separate bowl whip the yolks with the sugar and cornstarch until pale. Combine the two mixtures together in the pot and cook at a boil for about 2 minutes. Stir in the butter with a whisk. Brioche Dough 780g bread flour 70g granulated sugar 15g salt 300g eggs 150g egg yolks 56g invert sugar 30g whole milk 40g fresh yeast 350g unsalted butter In a stand mixer fitted with the hook attachment combine bread flour,sugar,salt,whole eggs,egg yolks,invert sugar and mikl and mix on low speed. After 5 minutes add the yeast and butter. On medium speed mix for 30 minutes. Transfer dough to a large bowl. Cover bowl with plastic wrap, then a kitchen towel. Let rise in warm draft-free area until almost doubled in volume, 1 hour to 1 hour 15 minutes. Punch dough down. Cover dough again with plastic wrap and a kitchen towel and refrigerate dough overnight. Egg Wash 200g egg yolks 140g heavy cream 280g whole milk 280g whole eggs pinch of salt In a medium bowl mix everything together. Assembly Brioche Dough, cold Unsalted butter, sa needed Vanilla Bean Pastry Cream Egg Wash, as needed 96 pieces appld,cut into cubes Granulated sugar, as needed Heat a proofing box to 28℃. Butter 24 muffin cups or aluminum cups. Scale cold dough into 70g portions. Roll each piece into a smooth ball. Put in cups. Place on sheet pan and proof for about two hours. Preheat oven to 180℃. Inject Vanilla Bean Pastry Cream into each brioche. Brush the fermented brioche with Egg Wash. Place four pieces of apple on top, sprinkle with sugar and bake at 180℃ for 8 minutes. |
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来自: 读书听琴 > 《大师作品2018.1.6》