Montblanc
By VicentaLakin
mont-blanc, a french dessert, is famous for its "blanc peak" at the fall winter festival. blanche is the highest in the alps and is in france. the top snow is said to have accumulated throughout the year. every fall and winter season, the trees of the mountains will be reduced to brown. the whole mountain looks far away, like a tan tower. the french, who were good at discovering the beauty of nature, made this famous dessert, with its seasonal characteristics and similar colours. this time, the "monblanc" was made, and the skin was also a formula for the "munblanc" formula (this is already the family's favorite!) used by the favorite teacher. to enrich the taste, i made three types: cream almonds, cream chestnuts and chestnuts. look at this. can you imagine the smell? in the words of my old carrot prince, "it tastes like a big chestnut with a sounder bottom!" chestnut-eating tx, this tx will bring you an unparalleled happiness
Recipe Recommendations
- fermented butter 140g
- low-gluten flour 210g
- eggs 8g
- qingshui 37g
- powdered sugar 4g
- salt 2g
- almond powder 50g
- butter 50g
- sweetened chopped chestnuts appropriate amount
- chestnut paste 100g
- light cream
- condensed milk 20g
- fine sugar 18g
- Baileys a little
Steps for Montblanc
1
- Prepare the skin material
2
Low-banded flour mixed early with sugar powder and salt, and modulated
3
Butter does not need to be softened and is removed from the fridge with the cedar
4
(a) To be placed in a powdered mixture and to be modulated with a razor or a cutter
5
To the form of particles without dry powder. If there are no tools, just use your hand, but at a fast pace
6
Add eggs and fresh water, with ice water for the summer
7
Scratches are used to mix them into groups by crushing them. It's fine here. Don't overwork the noodles
8
(a) The noodles are placed on the protective film, crushed and wrapped up in a freezer for more than an hour
9
Softened butter, which is slightly smoothed to a smoother condition with an eggbeater. (b) Add sugar powder, evenly plastered, until sugar is basically melted and the colour is slightly white
10
Eggs are scattered early and then added to the butter paste in parts, each time until the last egg drop is fully mixed with butter before joining the next one
11
(a) The state after the egg has been added
12
A sifted almond powder and rum
13
Scratch it evenly
14
(a) Loading in a bouquet or covering it with a membrane and cold storage
15
After the chestnuts go to the skin, they evaporate for about 20 minutes to the point of complete ripening
16
Then they shall be filled with thick bags, and crushed into clay with a scepter while hot
17
In order to get a more nuanced chestnut mud, the last one was sifted
18
(b) take 100 g of chestnut mud and add butter, light cream and lactation, all mixed into groups, filled in bouquets and provided with cold storage
19
The light cream is mixed with fine sugar and beryllium, and is mixed up to six distributions, i.e. large textures are shown, egg-beaters are raised, butter is not low, but butter is still mobile when it is tilted into an egg basin
20
(b) A mixture of chestnut mud and light cream
21
Until complete mixing and evening
22
(b) Loading of bouquets and colding of spares
23
A baking paper was placed on the board. Take out the frozen noodles, take the required amount, cover the other piece of baked paper and flatten it with the palm. And then put the flat skin into the plume and press into the shape of a plume
24
Put a little hole in the bottom of the skin with a fork and then join the mold and put it in the fridge for about 30 minutes
25
The oven preheats 190 degrees. After the preheating, remove the refrigerated skin, and put on its top a slightly larger baking paper and heavy objects such as stones or beans
26
Bring the skin and the mold together into the oven, the middle layer, up and down the fire, 180 degrees, and baked for about 15 minutes. (b) Take out the heavy material on the surface and the baking paper, and leave it on the net
27
The oven preheats 190 degrees. In the cool skin, a layer of almond cream is squeezed into the skin, and some sugared chestnuts are laid. Once again, the molds, together with skin, were put back into the oven, 180 degrees, in the middle, up and down the fire, for about 25 minutes, on top of the surface. After the baking has been completed, it is removed, cooled and then moved to the dryer, which is completely cool
28
And put a sugared chestnut in the middle of the pitch
29
Squeeze around with creamed chestnuts and flatten with a razor into a bumped slope
30
Squeeze the chestnuts in a circle
31
The top decorated sugared chestnuts, mint leaves, chipped chestnuts, frozen for more than 20 minutes, can be eaten。