树莓之芯 | 玲珑爱心酥的诞生 | Raspberry Heart | The Making of Delicate Pastry скачать в хорошем качестве

树莓之芯 | 玲珑爱心酥的诞生 | Raspberry Heart | The Making of Delicate Pastry

*食材清单* *馅料食材* 树莓 120g 牛奶 淡奶油 60g 玉米淀粉 5g 食用色素 适量 黄油 12g 白砂糖 20g 豆沙馅 适量 *油酥食材* 低筋面粉 135g 猪油 65g *油皮食材* 中筋面粉 180g 水 75g 白砂糖 15g 猪油 65g *制作步骤* 1. *制作夹心* 树莓搅碎，与牛奶、淡奶油、玉米淀粉、食用色素、白砂糖混合煮沸。 关火后加黄油搅拌，倒入球形模具冷冻定型。 取15g豆沙馅包裹冷冻树莓夹心成球，复冻备用。 （重点：夹心需完全冷冻硬化） 2. *制作油酥* 低筋面粉与猪油揉搓融合，滴食用色素调成红色。 保鲜膜包裹室温静置。 3. *制作油皮* 中筋面粉、水、白砂糖、猪油揉至光滑面团。 保鲜膜包裹冷藏静置。 （重点：油皮需揉至无裂纹） 4. *包酥与开酥* 油酥分割为17g/个，油皮分割为35g/个。 油皮包裹油酥收口揉圆，室温松弛10分钟。 擀成长条卷起，重复松弛→擀卷→松弛步骤两次。 面卷横切两半，切面朝上擀成圆形薄皮。 （重点：每次松弛保证延展性） 5. *包馅整形* 面皮包入冷冻夹心球，收口揉圆后轻压成心形。 （重点：动作轻柔防夹心变形） 6. *烘烤* 风炉预热180℃，烘烤15分钟。 （重点：温度与时间精准控制） *Ingredients* *Filling* Raspberry 120g Milk Heavy cream 60g Corn starch 5g Food coloring (as needed) Butter 12g White sugar 20g Red bean paste (as needed) *Oil Dough (Shortening)* Low-gluten flour 135g Lard 65g *Water Dough (Wrapper)* Medium-gluten flour 180g Water 75g White sugar 15g Lard 65g *Procedure* 1. *Make Filling* Crush raspberries, mix with milk, heavy cream, corn starch, food coloring, and sugar. Bring to boil. Turn off heat, add butter and stir. Pour into spherical mold and freeze. Wrap frozen raspberry center with 15g red bean paste, reshape into ball. Freeze again. (Key: Filling must be fully frozen solid) 2. *Make Oil Dough* Blend low-gluten flour and lard until uniform. Add red food coloring. Wrap in cling film and rest at room temperature. 3. *Make Water Dough* Knead medium-gluten flour, water, sugar, and lard into smooth dough. Wrap in cling film and refrigerate. (Key: Dough must be kneaded crack-free) 4. *Layering & Folding* Divide oil dough into 17g portions, water dough into 35g portions. Wrap oil dough with water dough, seal and roll into ball. Rest 10 minutes. Roll into long strip, then roll up. Repeat rest→roll→roll-up twice. Cut rolled dough in half crosswise. Flatten cut-side up into round wrapper. (Key: Resting ensures elasticity) 5. *Shape Pastry* Wrap frozen filling ball with dough wrapper, seal tightly and shape into heart. (Key: Handle gently to prevent filling deformation) 6. *Bake* Preheat convection oven to 180°C (356°F), bake for 15 minutes. (Key: Strict temperature/time control) ———————————————————— -Camera：Sony a7IV -Lens：Pentacon 1.8/50 -Lens Filter：Kase Skyeye Magnetic ND8 -Mic：Sennheiser MKE400 -Slider：TOPRIG S40 -Edit：DaVinci Resolve Studio ———————————————————— Youtube @Couple Cuisine 倆人食    / @couplecuisine