TK6 JOY OF PASTRY Mar2013.pdf

tasting recipe
orANGE BrIoCHE
500 grams bread flour
67 grams sugar
10 grams salt
25 grams yeast
300 grams egg
250 grams butter
4 oranges for zest
1 2 3 4
Mix the flour, sugar, salt,
yeast, and egg at medium
speed for 25 minutes.
Zest the oranges over the
mixture, add the butter in
small pieces while mixing at
low speed, and then move
to medium speed until the
mixture fully separates from
the sides of the bowl.
Shape the dough into a ball
and then roll it out into a flat
circular disk about ½ cm thick
and 20 cm in diameter.
Cover the dough. Let it rest
and rise to double its original
size and then punch it down.
Paint it with egg yolk and
sprinkle sugar and almond on
top for garnish.
Bake the brioche at 160°C
for around 20 minutes. The
actual time will vary by oven
and dough size.
54
| TASTING KITCHEN | march 2013
WHITE CHoColATE jASmINE
TEA WHIppEd CrEAm
75 grams infused milk (see below)
240 grams cream
140 grams white chocolate
6 grams Grand Marnier
Infused mIlk
175 grams milk
10 grams jasmine tea
2 grams matcha green tea
5 grams orange peel
1 grams vanilla bean
To infuse the milk, boil
it with the jasmine tea,
matcha green tea, orange
peel, and vanilla beans. Sieve
the liquid and measure out
75 grams of infused milk.
Warm the infused milk with
the cream, but don’t bring it
to a boil. Pour it on the white
chocolate.
Add the Grand Marnier
and place the mixture in
the refrigerator. Allow it to
mature for twelve hours
before using.
Lightly whip the mixture.
jASmINE TEA Syrup
250 ml water
25 grams sugar
55 grams jasmine tea
330 grams Grand Marnier
Boil the water and sugar.
Remove the liquid from the
heat and add the tea leaves.
Let it infuse for 30 minutes
before straining.
Allow the liquid to cool down
and then add the Grand
Marnier.
ASSEmBly
250 grams candied almonds
1 orange for zest
1 orange for orange peel confit
Slice the brioche horizontally
in half.
Brush both layers with
jasmine tea syrup.
Cover the bottom layer with
the whipped cream. Piped
rosettes look nicer and give
the cake more volume when
assembled.
Roughly chop the candied
almonds and sprinkle them
on top of the whipped cream.
Finely grate orange zest over
the whipped cream.
To make the orange peel
confit, cut the orange peel
into julienne strips and boil in
a simple syrup of equal parts
water and sugar. Sprinkle the
confit on top of the whipped
cream to reinforce the flavor
of the orange in the cake.
Place the top layer on the
whipped cream and garnish
the top if desired. Enjoy!
香橙布里欧麦面包
500 公克 面粉
67 公克 糖
10 公克 盐
25 公克 酵母
300 公克 蛋
250 公克 奶油
1 2 3 4
4 颗橙皮丁(橙皮洗净去除白色
部分,只留下薄薄一层橙皮)
将面粉、糖、盐、酵母及
蛋放入碗内,以中速揉和
25 分钟。
橙皮丁切碎放入,分次加
入奶油,同时慢速和面团,
后加快至中速,揉至面 团
与碗壁可以完全分离。
将面团揉成球状后杆平至
0.5 公分厚、直径 20 公分
大小。
静置面团,待膨胀二至三
倍大后刷上蛋黄,撒上糖
及杏仁片点缀。
放入烤箱以 160° 烤约 20
分钟。烘烤时间依烤箱及
面团大小而有调整。
白巧克力茉莉花茶鲜奶油
75 公克 调味奶 ( 见下方说明 )
240 公克 奶油
140 公克 白巧克力
6 公克 柑曼怡甜酒
调味奶
175 公克 牛奶
10 公克 茉莉花茶
2 公克 抹茶
5 公克 柳丁皮
1 公克 香草籽
牛奶加入茉莉花茶、抹茶、
橙皮丁及香草籽煮滚调味
后过筛,取 75 公克 备用。
调味奶加入奶油后小火慢
煮,勿煮滚,加热后倒至
白巧克力上。
加入柑曼怡甜酒后放入冰
箱冷冻 12 小时。
取出后轻轻搅拌即可。
茉莉花茶糖浆
250 毫升 水
25 公克 糖
55 公克 茉莉花茶
330 公克 柑曼怡甜酒
将糖水煮滚。
关火后加入茶叶,浸泡 30
分钟后过筛。
待冷却后再加入柑曼怡甜
酒。
装盘出餐
250 公克 焦糖杏仁
1 颗橙的橙皮丁
1 颗橙的橙皮
布里欧奶油面包横切为上
下层两份。
两份均涂上茉莉花茶糖浆。
下层覆以鲜奶油。以鲜奶
油花边装饰视觉效果更佳。
压碎焦糖杏仁后撒在鲜奶
油上方。
将橙皮丁整齐置于鲜奶油
上。
将橙皮切成细丝,放入水
糖比例各半的糖水中煮滚。
取出橙皮丝,撒在 鲜奶油
上方,衬出蛋糕的香橙风
味。
将奶油面包上层置于鲜奶
油上。上层可随喜好增添
装饰。
march 2013 | TASTING KITCHEN | 55