Degree of difficulty
Food category
甜品,烘焙面包,Applicable theme
元气工作餐, 下午茶, 休闲小食,main ingreadient
奶制品,
CORMAN 蔻曼82%淡味黄油
240g
奶油干酪
240g
杏仁粉
300g
白糖
250g
鸡蛋
300g
糖渍水果
210g
橙花水
20g
对半切开的糖渍桃肉
60g
01
混合所有原料（糖渍桃肉除外），制成杏仁奶油。将20克杏仁奶油挤到直径为6厘米的硅胶模具中。用喷灯喷涂糖渍桃肉，取半颗桃肉放置在杏仁奶油顶部。
面包粉（T55）
835g
蛋糕粉（T45）
835g
新鲜酵母
65g
牛奶
860g
盐
30g
白糖
190g
CORMAN 蔻曼82%淡味黄油（切碎）
165g
CORMAN 蔻曼无水黄油片
1000g
01
混合低筋粉、高筋粉、盐、糖、切碎的黄油、加入与牛奶均匀混合后的酵母。设定低速搅拌5分钟，随后中速搅拌3分钟。揉成面团，醒发1小时。翻转面团后冷却。将黄油片包入面团，4折一次，随后3折一次。放入冰箱静置。平铺至3.5毫米厚度。使用在油中浸泡过的7厘米面团分切机，切成直径10厘米的圆盘状（50-60克）。在26摄氏度下静置醒发2小时。塞入杏仁奶油和奶油干酪馅，175度烘烤18分钟。
01
准备适量杏肉淋面和适量烤干果。
02
将可颂面团从炉中取出，静置冷却。
03
给桃肉涂抹上杏肉淋面，并用少量烤干果装饰。
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L'AMANGO
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