今晚7點直播的英文版配方出爐了~感謝AMY HO協助翻譯!
30May 7pm FB online demo class
Chef Edison Lu's Classic Brownie
Egg yolk 125g
Trehalose 50g
Sugar 25g
Salt 2g
Egg white 225g
Sugar 75g
70% Bitter sweet chocolate 180g
Butter 100g
Whipping cream 100g
Cake flour 100g
Cocoa powder 50g
The amount of walnut
Process :
1. Egg yolk, trehalose, sugar, salt water heated to 45 degrees and then whipping it up
2. Egg white, sugar whipping up to the semi-dry foam
3. double boiler， Put bittersweet chocolate, cultured butter, whipping cream in a double boiler until they are fully melted.
4. Well mix the egg yolk fusion and egg white fusion, then add the sieved cake flour and cocoa powder
5. Mix step 3 into the step 4
6. Pull into the mould, sprinkle the walnuts on top, up/down 180 degrees bake for 20~25mins
***Please indicated the recipe via Taiwan Chef Edison Lu when sharing, thanks!***
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呂昇達 老師 5月30日 晚上 7點 烘焙直播
#分享前註明出處即可
經典布朗尼蛋糕
蛋黃 125g
海藻糖 50g
砂糖 25g
鹽 2g
蛋白 225g
砂糖 75g
苦甜巧克力 180g 《 70% 》
發酵奶油 100g
動物性鮮奶油 100g
低筋麵粉 100g
可可粉 50g
布朗尼蛋糕
添加 核桃 適量
製作方式
1.蛋黃、海藻糖、砂糖、鹽隔水加熱到45度打發
2.蛋白、砂糖打發至半乾性發泡
3.苦甜巧克力、發酵奶油、動物性鮮奶油隔水加熱至完全融化
4.將打發蛋黃和打發蛋白混合，加入過篩的低筋麵粉和可可粉
5.最後拌入步驟3融合
6.倒入模型中撒上核桃，上火180下火180 烘焙 20~25分即可
#呂昇達老師的烘焙市集
