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  2. Ruby Cabosse Praline - Rosé Champagne

含有巧克力和榛果的蝴蝶酥

有了这个配方,您将制作出酥脆的金色泡芙西点,以巧克力榛子为馅料,美味可口。早餐的完美之选 - 下午时光的良伴。

配方

Created by
  • Luc De Corte - Produpain Belgium的总经理
  1. 蝴蝶酥

蝴蝶酥

配料 配料
  • 1l
    水
  • 2500g
    面粉
  • 100g
    糖
  • 200g
    黄油
  • 30g
    盐
  • 250g
    全蛋
  • 100g
    酵母

将所有材料放在一起以最缓慢的速度至少揉捏8分钟。

  • 1250g
    黄油

采用3 x 3的旋转方式,添加至生面团。

  • 数量
    N05-OH40

卷成3 mm厚的一层。

铺平生面团,并在顶部均匀地涂抹奶油。
调入生面团。
将生面团切成大小相同的块,一旦位于中间,即扭曲。

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