揭开面包超人的秘密：香草冰爆的终极体验｜Unveiling Anpanman's Secret: The Ultimate Experience of Vanilla Ice Burst скачать в хорошем качестве

揭开面包超人的秘密：香草冰爆的终极体验｜Unveiling Anpanman's Secret: The Ultimate Experience of Vanilla Ice Burst

食材 面包体 ☞ 高筋面粉 220g ☞ 奶粉 10g ☞ 细砂糖 25g ☞ 鲜酵母 6g ☞ 全蛋液 30g ☞ 饮用水 110g ☞ 盐 2g ☞ 黄油 20g ☞ 红曲粉 适量 ☞ 南瓜粉 适量 ☞ 巧克力酱 适量 香草卡仕达酱 ☞ 蛋黄 15g ☞ 细砂糖 15g ☞ 低筋面粉 5g ☞ 玉米淀粉 5g ☞ 牛奶 100g ☞ 香草荚 1根 香草外交官奶油 ☞ 香草卡仕达酱 全部 ☞ 淡奶油 75g 步骤 馅料部分 ① 蛋黄加糖搅拌均匀。 ② 过筛所有粉类，搅拌均匀。 ③ 香草荚剖开刮出香草籽，将牛奶、香草籽、香草荚壳一起入锅煮至微沸离火。 ④ 取出香草荚壳，边倒边搅拌至蛋黄糊中。 ⑤ 再倒回锅中中小火搅拌至粘稠顺滑，离火倒出，保鲜膜贴面冷藏保存。 ⑥ 冷藏好的卡仕达酱打蛋器打顺滑，加入淡奶油一起搅打，装入裱花袋备用。 面包部分 ① 面包食材除黄油和盐外全部倒进厨师机低速搅拌2分钟无干粉状态再转高速揉6分钟。 ② 加入软化的黄油和盐低速2分钟揉至面团吸收黄油后转高速揉8分钟。 ③ 常温发酵40分钟。 ④ 分出12g面团加入红曲粉调成红色面团，均分6份，滚圆包保鲜膜冷藏备用。 ⑤ 分出12g面团加入南瓜粉调成橙色面团，均分12份，滚圆包保鲜膜冷藏备用。 ⑥ 剩下的面团均分6份，滚圆，松弛15分钟。 ⑦ 白色面团搓细擀长，翻面卷起，放入模具中。 ⑧ 二次发酵至8分满。 ⑨ 面团表面喷水，中间放一个红色面团，两边各放一个橙色面团，盖盖烘烤。 ⑩ 风炉170度烘烤12分钟。 ⑪ 面包冷却后底部戳洞转几下，挤入奶油。 ⑫ 巧克力酱装饰。 操作重点提示 馅料步骤④：注意牛奶温度不能太高，避免蛋黄糊结块。 面包步骤①和②：搅拌和揉面时间需准确，以确保面团筋度。 面包步骤⑧：二次发酵至8分满，避免过度或不足。 面包步骤⑩：烘烤温度和时间根据风炉特性调整。 标签 #香草爆浆冰吐司 #面包超人 #香草卡仕达 #冰吐司制作 #甜点食谱 Ingredient List Bread Dough ☞ High-gluten flour 220g ☞ Milk powder 10g ☞ Fine sugar 25g ☞ Fresh yeast 6g ☞ Whole egg liquid 30g ☞ Drinking water 110g ☞ Salt 2g ☞ Butter 20g ☞ Red yeast powder适量 (as needed) ☞ Pumpkin powder适量 (as needed) ☞ Chocolate sauce适量 (as needed) Vanilla Custard Sauce ☞ Egg yolk 15g ☞ Fine sugar 15g ☞ Low-gluten flour 5g ☞ Corn starch 5g ☞ Milk 100g ☞ Vanilla bean 1根 (1 piece) Vanilla Diplomat Cream ☞ Vanilla custard sauce全部 (all) ☞ Whipping cream 75g Production Process Filling Part ① Mix egg yolk and sugar until smooth. ② Sift all powders and mix until combined. ③ Split vanilla bean and scrape out seeds, cook milk, vanilla seeds, and vanilla bean shell in a pot until slightly boiling, then remove from heat. ④ Remove vanilla bean shell, pour milk mixture into egg yolk mixture while stirring. ⑤ Return to pot, stir over medium-low heat until thick and smooth, remove from heat, pour out, cover with plastic wrap touching surface, and refrigerate. ⑥ Whip chilled custard sauce with mixer until smooth, add whipping cream and whip together, transfer to piping bag for later use. Bread Part ① Put all bread ingredients except butter and salt into mixer, low speed mix 2 minutes until no dry flour, then high speed knead 6 minutes. ② Add softened butter and salt, low speed 2 minutes until dough absorbs butter, then high speed knead 8 minutes. ③ Ferment at room temperature 40 minutes. ④ Take 12g dough, add red yeast powder to make red dough, divide into 6 portions, round, wrap in plastic wrap, refrigerate for later. ⑤ Take 12g dough, add pumpkin powder to make orange dough, divide into 12 portions, round, wrap in plastic wrap, refrigerate for later. ⑥ Divide remaining dough into 6 portions, round, rest 15 minutes. ⑦ Roll white dough thin and long, flip over and roll up, place in mold. ⑧ Second ferment until 80% full. ⑨ Spray water on dough surface, place one red dough in middle, one orange dough on each side, cover and bake. ⑩ Bake in convection oven at 170°C for 12 minutes. ⑪ After bread cools, poke hole in bottom and twist, pipe in cream. ⑫ Decorate with chocolate sauce. Key Operation Tips Filling step ④: Ensure milk temperature is not too high to prevent egg yolk mixture from curdling. Bread steps ① and ②: Precisely follow mixing and kneading times to achieve proper dough gluten development. Bread step ⑧: Second ferment until 80% full to avoid over or under proofing. Bread step ⑩: Adjust baking temperature and time based on convection oven characteristics. #VanillaBurstIceToast #AnpanmanBread #VanillaCustard #IceToastRecipe #Dessert ———————————————————— -Camera：Sony a7IV -Lens：Minolta MC 2.8/135 Jupiter-9 2/85 Sigma 1.4/35 DG DN -Lens Filter：Kase Skyeye Magnetic ND8 -Mic：Sennheiser MKE400 -Slider：TOPRIG S40 -Edit：DaVinci Resolve Studio ———————————————————— Youtube @Couple Cuisine 倆人食    / @couplecuisine