[Eng Sub] 마카롱 필링 이거면 끝! 앙글레즈/파타봄브/이탈리안머랭 세 가지 버터크림 만들기 Three ways to make butter cream│자도르
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6 سال پیش
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Hello, everyone:)
Today I made three types of buttercream.
There are many ways to make the buttercream,
I just mix sugar powder with butter,
Or you can make custard cream and mix it with butter
But these three types of buttercream are one of the most useful and delicious.
You can use it as macaron filling, cupcake frosting, or as a cream applied to cakes.
Try adding a variety of flavors to the buttercream and apply it endlessly :)
Addendum: And this buttercream can be stored frozen! Keep the cream sealed with a wrap so that the odor of the freezer is not absorbed and stored frozen. When using, thaw at room temperature and whip again slightly before use.
* I've summarized the features and how to use these three creams that look similar :)
1) Anglais Butter Cream
-Features: Because it contains milk, it has more moisture than other creams
-Taste: It is nutty because of yolk and milk, and it melts in your mouth gently.
-Application: It has a lot of moisture, so it works well when adding powdery ingredients. It's great to make vanilla cream with vanilla beans when making an Anglaise.
(ex) Matcha powder, cocoa powder, roasted soybean powder, black sesame powder, etc ...)
2) Pate a Bombe Butter Cream
-Features: It's a bit like an angel's buttercream, but it doesn't contain milk, so it feels more solid.
-Taste: It's a very nutty, rich taste with the yolk inside.
-Application: It goes well with rich flavored ingredients. The texture is also easy to apply to the cake.
(ex) Coffee extract, melted chocolate, pistachio paste, Nutella, peanut butter, praline, etc.)
3) Italian meringue buttercream
-Features: Because of the Italian meringue that contains a lot of air, the texture is lighter than other creams.
-Taste: The most non-greasy of the three, the taste is light and neat.
-Application: It goes well with any taste or ingredient. Of the three buttercreams, it goes best with the fruit flavor. The texture is easy to apply to the cake.
(ex) Fruit jam, fruit compote, fruit puree, etc.)
▶ Recipe
[Anglais Butter Cream]
-40 g yolk, 30 g sugar, 50 g milk, 100 g butter
1) Add sugar to the yolk and mix well. Leave about a teaspoon of sugar.
2) Add a teaspoon of sugar to milk and heat until the edges boil.
3) Mix 2) in 1) little by little.
4) Transfer 3) back to the pan and stir to 80-85 degrees Celsius.
* 80 ~ 85 degrees Celsius is a thin soup-like condition, and it is the viscosity that the marks are clearly visible when you sweep the spatula with your fingers.
5) Sieve the prepared Anglais sauce and let it cool down to 30 degrees Celsius or less.
* If the yolk stays at a high temperature, the bacteria will grow quickly, so cool it as soon as possible.
6) Add butter at room temperature to the chilled Anglais and whip it to make a creamy texture.
[Italian meringue butter cream]
-50g white, 80g sugar, 20g water, 200g butter
1) Put sugar and water in a pot and boil to 118 degrees Celsius.
2) Whip the whites while boiling 1)
3) Whip 1) in 2) little by little.
4) Keep whipping the whites and let them cool to below 30 degrees Celsius.
5) Mix butter at room temperature and whip to make a soft cream.
[Pate a bombe Butter Cream]
-60 g yolk, 100 g sugar, 35 g water, 200 g butter
1) Add sugar and water to the pan and heat to 118 degrees Celsius.
2) Whip the yolk with a hand mixer until the color becomes bright.
3) Whip 1) in 2) little by little.
4) Continue whipping 3) to cool to below 30 degrees Celsius.
5) Divide butter at room temperature into two portions and whip continuously to make a soft cream.
-------------------------------------------------- -------------------------------------------------- ---
Please specify the source when using the recipe.
Secondary editing and re-uploading of the video are prohibited.
-------------------------------------------------- -------------------------------------------------- ---
Hello, everyone:)
Today I made three types of buttercream.
There are many ways to make the buttercream,
I just mix sugar powder with butter,
Or you can make custard cream and mix it with butter
But these three types of buttercream are one of the most useful and delicious.
You can use it as macaron filling, cupcake frosting, or as a cream applied to cakes.
Try adding a variety of flavors to the buttercream and apply it endlessly :)
Addendum: And this buttercream can be stored frozen! Keep the cream sealed with a wrap so that the odor of the freezer is not absorbed and stored frozen. When using, thaw at room temperature and whip again slightly before use.
* I've summarized the features and how to use these three creams that look similar :)
1) Anglais Butter Cream
-Features: Because it contains milk, it has more moisture than other creams
-Taste: It is nutty because of yolk and milk, and it melts in your mouth gently.
-Application: It has a lot of moisture, so it works well when adding powdery ingredients. It's great to make vanilla cream with vanilla beans when making an Anglaise.
(ex) Matcha powder, cocoa powder, roasted soybean powder, black sesame powder, etc ...)
2) Pate a Bombe Butter Cream
-Features: It's a bit like an angel's buttercream, but it doesn't contain milk, so it feels more solid.
-Taste: It's a very nutty, rich taste with the yolk inside.
-Application: It goes well with rich flavored ingredients. The texture is also easy to apply to the cake.
(ex) Coffee extract, melted chocolate, pistachio paste, Nutella, peanut butter, praline, etc.)
3) Italian meringue buttercream
-Features: Because of the Italian meringue that contains a lot of air, the texture is lighter than other creams.
-Taste: The most non-greasy of the three, the taste is light and neat.
-Application: It goes well with any taste or ingredient. Of the three buttercreams, it goes best with the fruit flavor. The texture is easy to apply to the cake.
(ex) Fruit jam, fruit compote, fruit puree, etc.)
▶ Recipe
[Anglais Butter Cream]
-40 g yolk, 30 g sugar, 50 g milk, 100 g butter
1) Add sugar to the yolk and mix well. Leave about a teaspoon of sugar.
2) Add a teaspoon of sugar to milk and heat until the edges boil.
3) Mix 2) in 1) little by little.
4) Transfer 3) back to the pan and stir to 80-85 degrees Celsius.
* 80 ~ 85 degrees Celsius is a thin soup-like condition, and it is the viscosity that the marks are clearly visible when you sweep the spatula with your fingers.
5) Sieve the prepared Anglais sauce and let it cool down to 30 degrees Celsius or less.
* If the yolk stays at a high temperature, the bacteria will grow quickly, so cool it as soon as possible.
6) Add butter at room temperature to the chilled Anglais and whip it to make a creamy texture.
[Italian meringue butter cream]
-50g white, 80g sugar, 20g water, 200g butter
1) Put sugar and water in a pot and boil to 118 degrees Celsius.
2) Whip the whites while boiling 1)
3) Whip 1) in 2) little by little.
4) Keep whipping the whites and let them cool to below 30 degrees Celsius.
5) Mix butter at room temperature and whip to make a soft cream.
[Pate a bombe Butter Cream]
-60 g yolk, 100 g sugar, 35 g water, 200 g butter
1) Add sugar and water to the pan and heat to 118 degrees Celsius.
2) Whip the yolk with a hand mixer until the color becomes bright.
3) Whip 1) in 2) little by little.
4) Continue whipping 3) to cool to below 30 degrees Celsius.
5) Divide butter at room temperature into two portions and whip continuously to make a soft cream.
-------------------------------------------------- -------------------------------------------------- ---
Please specify the source when using the recipe.
Secondary editing and re-uploading of the video are prohibited.
-------------------------------------------------- -------------------------------------------------- ---
6 سال پیش
در تاریخ 1397/03/27 منتشر شده
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