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ALMOND INSPIRATION

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cription-url="https://mmbiz.qpic.cn/mmbiz_jpg/PR7JPt3C5zawKVqAvnVjgkJkKicO3wLSfvxkngAAoDWUqJLBBmuPX3tz9EErvItMfV2IGR6HnCYhZnibRA6KM6Ww/0?wx_fmt.jpeg" data-cropselx1="0" data-cropselx2="578" data-cropsely1="0" data-cropsely2="255" data-ratio="1" data-s="300,640" src="http://cancerhospicecolumbia.com/file/upload/202302/14/101620441.jpeg" data-type="jpeg" data-w="1080" />又見(jiàn)大B哥（chef Antonio Bachour，下圖），金燦燦滿(mǎn)屏富貴氣勢(shì)逼人！橙味杏仁蛋糕+靈感杏仁奶油+靈感杏仁慕斯+杏桃果凍tw5p?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無(wú)任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無(wú)碼下載服務(wù)，只能按她的規(guī)矩來(lái)，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。杏光璀璨ALMOND INSPIRATIonbyAntonio Bachour配方量：4個(gè)（φ18cm）柳橙杏仁蛋糕【1230克】300 克……杏仁粉220 克……細(xì)砂糖#1400 克……全蛋120 克……黃油110 克……蛋白 65 克……細(xì)砂糖#2 15 克……橙皮屑制作：1、將烤箱預(yù)熱至175℃。2、將細(xì)砂糖#1和全蛋放入攪拌缸內(nèi)用扁槳以中速攪打一分鐘。3、加入杏仁粉和橙皮屑攪拌30秒，再將融化至室溫的黃油加入攪拌至順滑。4、將蛋白與細(xì)砂糖#2打發(fā)為蛋白霜加入到“步驟3”中拌勻。5、入烤箱烘烤約15分鐘，出爐冷卻后裁切為4片直徑16cm的圓形，待用。杏仁靈感納姆拉卡奶油【993.5克】8.5 克……吉利丁片(silver)200 克……杏仁奶(almond milk) 10 克……葡萄糖漿400 克……杏仁靈感巧克力(融化)375 克……淡奶油制作：1、將吉利丁片浸泡于冰水中泡軟（約15分鐘左右），擠掉多余水分待用。2、將牛奶和葡萄糖漿在小鍋中煮沸，加入吉利丁攪拌至完全融化。3、倒在裝有巧克力的盆中，攪拌至順滑。4、用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛螅尤肜洳匾簯B(tài)淡奶油再次攪拌乳化。5、倒入4個(gè)直徑16cm的夾層模具中，冷凍待用。杏仁靈感巧克力慕斯【1692克】 12 克……吉利丁片(silver)350 克……杏仁奶(almond milk)665 克……杏仁靈感巧克力665 克……35%淡奶油（打發(fā)）制作：1、將吉利丁片浸泡于冰水中泡軟（約15分鐘左右），擠掉多余水分待用。2、將1/3左右煮沸的杏仁奶倒入巧克力中并充分?jǐn)嚢柚另樆饬翣顟B(tài)，再將剩余的熱液體加入，繼續(xù)攪拌至同樣狀態(tài)。3、降溫至30℃時(shí)，將打發(fā)的淡奶油加入拌勻。杏桃果凍【672克】450 克……杏桃果茸 75 克……葡萄糖漿115 克……細(xì)砂糖 12 克……NH果膠粉 20 克……檸檬汁制作：1、將杏桃果茸和葡萄糖漿混合加熱至40℃，將細(xì)砂糖和NH果膠粉混合后加入，攪拌均勻并煮沸。2、再將檸檬汁加入拌勻。3、每個(gè)直徑16CM的夾心模具倒入150克，冷凍。鏡面淋面【2141克】 38 克……吉利丁片(silver)250克……水（用于制作“糖漿”）450 克……砂糖450克……葡萄糖漿450克……杏仁靈感巧克力320 克……煉乳180 克……鏡面果膠（法芙娜鉆石淋面） 3 克……檸檬黃色素（水溶）制作：1、將吉利丁片浸泡于冰水中泡軟（約15分鐘左右），擠掉多余水分待用。2、將水、砂糖和葡萄糖漿混合煮沸至103℃，加入吉利丁拌融。3、將巧克力幣放入中號(hào)盆中，將熱的液體沖到在巧克力上并充分?jǐn)嚢柚另樆?、加入煉乳、色素和鏡面果膠，再次攪拌。5、最后，用手持均質(zhì)機(jī)充分?jǐn)嚢枞榛凉饬另樆?xì)膩。6、降溫至35℃使用（或保鮮膜貼面密封冷藏，使用時(shí)回溫至35℃）。組裝&裝飾1、準(zhǔn)備直徑18cm的硅膠模具，按如下倒置順序組裝。2、模具內(nèi)先擠入一層“杏仁靈感巧克力慕斯”，放入冷凍脫模的“杏仁靈感納姆拉卡奶油”夾心層，再繼續(xù)擠入一層“杏仁靈感巧克力慕斯”，然后放入“杏桃果凍”夾心層，接著繼續(xù)擠入“杏仁靈感巧克力慕斯”，最后“柳橙杏仁蛋糕”將蓋在頂部，抹平冷凍。3、脫模，淋“鏡面淋面”，裝飾。喜歡原汁原味繼續(xù)CHEF英文版tw5p?今日配方下載提取碼每天20:30更新，每篇文末左下角“閱讀原文”點(diǎn)擊進(jìn)入均可下載當(dāng)日配方、視頻或圖片文件，省去大家自己復(fù)制黏貼的麻煩，配方文件無(wú)任何水印設(shè)置；“提取碼”因近日度娘抽風(fēng)搞怪，暫不提供無(wú)碼下載服務(wù)，只能按她的規(guī)矩來(lái)，所以下載之前先把這個(gè)“提取碼”復(fù)制一下~另外，部分地區(qū)可能因?yàn)槟承┎豢煽乖驅(qū)е聼o(wú)法直接點(diǎn)擊閱讀原文，可以在文末的【置頂留言】中找到鏈接和提取碼。ALMOND INSPIRATIonByAntonio Bachourfor : 4-18cmALMOND ORANGE CAKE (TOTAL:1230 G)300 g almond flour220 g sugar #1400 g eggs120 g butter110 g egg whites 65 g sugar #2 15 g orange zestprocedure:1/ Preheat the oven to 175℃.2/ In a mixer with the paddle attachment,mix sugar and eggs at medium speed for 1 minutes.3/ Add the almond flour,and zest and mix for 30 seconds.Add the melted butter (room temperature) and mix until smooth.4/ Whip the egg whites with the 65g of sugar to obtain a meringue and fold it into the mix.5/ Bake for 15 minutes.Allow to cool and cut the cake into 4 slices of 16 cm.Reserve.ALMOND INSPIRATION NAMELAKA(TOTAL:993.5 G)8.5 g silver gelatin sheets200 g almond milk 10 g glucose syrup400 g almond inspiration (melted)375 g heavy cream/double creamprocedure:1/ Soak the gelatin in ice water until softened,squeeze out excess water and set aside.2/ In a small pot,bring milk and glucose to a boil.Add gelatin and stir to dissolve.3/ Place chocolate into a bowl and pour the glucose mixture over it,whisking until smooth.4/ With a hand blender,combine chocolate and blend well to emulsify,add the cold heavy cream and mix well with the hand blender.5/ Pour into four 16 cm insert molds,keep in the freezer until ready for use.ALMOND INSPIRATIN MOUSSE(TOTAL:1692 G) 12 g silver gelatin sheets350 g almond milk665 g almond inspiration665 g cream 35% whipped to soft peakprocedure:1/ Soak the gelatin in ice water until softened,squeeze out excess water and set aside.2/ Pour around 1/3 of the hot liquid into the chocolate and mix rapidly to obtain a smooth,glossy and elastic texture,then add the remaining milk,taking care to maintain the same texture.3/ When the almond chocolate mixture reaches 30℃,fold in the whipped cream.APRICOT ConFIT(TOTAL:672 G)450 g apricot puree 75 g glucose115 g granulated sugar 12 g NH pectin 20 g fresh lemon juiceprocedure:1/ Warm the apricot puree and glucose to 40℃,mix pectin and sugar together.Add the sugar pectin mixture and bring to a boil.2/ Finish by adding the fresh lemon juice.3/Immediately pour 150 g of the confit into four 16 cm insert molds.Keep in the freezer.GLAZE(TOTAL:2141 G) 38 g silver gelatin sheets250 g water (for the syrup)450 g granulated sugar450 g glucose syrup450 galmond inspiration320 g condensed milk180 g absolu cristal neutral glaze 3 g yellow food color water baseprocedure:1/ Soak the gelatin in ice water until softened,squeeze out excess water and set aside.2/ In a small pot,bring the water,sugar and glucose to a boil at 103℃ ands stir in the drained gelatin.3/ Place the chocolate into a medium size bowl.Pour the hot mixture onto the almond chocolate and emulsify.4/ Add teh condensed milk,color and neutral glaze,stirring it well.5/ To finalize,mix with a hand blender until smooth.6/ The glaze will be ready when it reaches 35℃.ASSEMBLY1/ Use four 18 cm silicone molds.Build the entremets upside down in the following order.2/ Pipe a layer of mousse,place the namelaka on top of the mousse.Place some more mousse onto the namelaka.Place the confit on the top of the mousse.Add a small amount of mousse and place the cake on top.Freeze.3/ Glaze the frozen cake.表走開(kāi)，看彩蛋哦~—▼傳送門(mén) · 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