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19.7 Ùزار ؚار ؚازدÛد -
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28cm square roll baking sheet x 1 sheet
â Roll Dough
150g egg (about 3 medium size eggs)
80g granulated sugar
50g cake flour
12g unsalted butter
12g milk
â Cream Chantilly
150g heavy cream
12g granulated sugar
5 figs
Prep
ã»Line a baking sheet with paper patterns.
Prepare hot water for the hot water bath.
Preheat the oven to 170°C when the eggs have reached 40°C.
Wash and drain the figs and cut off the top and bottom.
How to make it.
(1) Lay out the patterned paper. Turn the baking sheet over, mark the bottom corner and make an incision.
(2)Beat the eggs with a hand mixer at low speed and add the granulated sugar and mix it in.
(3)Beat the eggs in a froth of hot water until the temperature reaches 40°C (human skin).
Water temperature standard for hot water bath
ãThe bowls we useã
Stainless steel â about 60°C
GlassâAbout 70°C
(4)Remove from the boiling water bath and warm the milk and butter to about 60°C.
(5) Beat the eggs further. By beating the egg, you can make strong bubbles, so it won't crumble as soon as you add the flour. If you can make a figure 8 shape, it's OK.
(6) Beat on low speed for about 1 minute to form a fine texture. This is where the fine texture of the dough is determined.
(7) Add the flour in two batches. (7) Add the flour in two additions at a time until the dough is smooth and shiny. This is where the moistness comes into play. If you don't mix well, the dough will be floaty, but it will be rough and dry.
(8) Warm the milk and butter to 60°C and add a portion of the dough to the milk and butter and mix thoroughly. Since the fat is heavy, it will sink down easily, so add it only after the specific gravity of the dough has been adjusted. Be careful not to over mix.
(9) Pour the dough onto the baking sheet and roll out the dough from the corners first. Make a flat surface by turning the card. Don't spend too much time to make a flat dough.
(10) Drop the dough from the height of about 10 cm, let it air out, and bake at 160°C for about 17 minutes. Press the surface lightly with your fingers and if the dough bounces back, it's a sign that it's ready to bake.
(10) Remove from the baking sheet with a shock as soon as you remove it from the oven and allow it to cool.
(11) Add the granulated sugar to the cream and whisk to 8 minutes in the ice water.
(12) When the batter has cooled, flip it over onto baking paper, remove the pattern, and peel off the baking surface.
(13)Spread the cream over the batter. Leave some of the cream in the bowl.
(14)Spread the cream on the dough. Spread the cream to a uniform thickness.
(15)Roll up the figs in one go.
(16)Fill the sides with the remaining cream and tighten with a ruler. Cool in the refrigerator.
(17)Cut the figs on a hot water bath. Warm up the knife to cut the dough.
â
On a baking sheet (35â25cm) the size of the baking pan is 1.5 times larger than the size of a baking pan.
When baking, put another baking sheet underneath it (to avoid overcooking with undercooking).
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