【マリトッツォ】【Maritozzo】の作り方/パティシエが教えるお菓子作り！

harapeko

4年前

<div class="video"><iframe width="200" height="113" src="https&colon;//www&period;youtube&period;com/embed/jCJjasPU0uM&quest;feature=oembed" frameborder="0" allow="accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture" allowfullscreen></iframe></div>&NewLine;é³å£°è§£èª¬ä»ãã¼ã¸ã§ã³ã¯ãã¡ããããè¦§ãã ãã↓ &NewLine;<amp-youtube layout="responsive" width="500" height="281" data-videoid="CSWN&lowbar;FYZBxw" title="ð§è§£èª¬ä»ããããªãããã©ããMaritozzoãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"><a placeholder href="https&colon;//youtu&period;be/CSWN&lowbar;FYZBxw"><img src="https&colon;//i&period;ytimg&period;com/vi/CSWN&lowbar;FYZBxw/hqdefault&period;jpg" layout="fill" object-fit="cover" alt="ð§è§£èª¬ä»ããããªãããã©ããMaritozzoãã®ä½ãæ¹/ããã£ã·ã¨ãæãããèåä½ãï¼"></a></amp-youtube>&NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast; &NewLine;ãªã³ã©ã¤ã³ã§ãèåæå®¤ããã£ã¦ãã¾ãï¼&NewLine;å¬å¼HPããhttp&colon;//saki-plus&period;com/ &NewLine;ã¡ã«ãã¬ã http&colon;//saki-plus&period;com/maillesson/ &NewLine;Instagramãhttps&colon;//www&period;instagram&period;com/saki&period;plus/&quest;hl=ja &NewLine;FaceBook http&colon;//www&period;facebook&period;com/sakie&period;nakajima&period;ss &NewLine;ãã®ä»ãã¢ããã¤ã¶ã¼ã»ã¬ã·ãéçºçãè¡ã£ã¦ãã¾ãã &NewLine;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&ast;&NewLine;ãIngredientsã10 pieces &NewLine;â Brioche &NewLine;200g bread flour &NewLine;40g cake flour &NewLine;4g salt &NewLine;40g sugar &NewLine;5g instant dry yeast &NewLine;85g eggs &NewLine;40g milk &NewLine;50g unsalted butter&NewLine;â Rum Raisin Cream &NewLine;130g fresh cream (42&percnt;) &NewLine;10g sugar &NewLine;100g rum raisins&NewLine;â Pistachio Cream &NewLine;160g Fresh cream 42&percnt; &NewLine;13g granulated sugar &NewLine;15g pistachio paste &NewLine;ããchopped pistachio&NewLine;ãPreparationã &NewLine;ã»Cut the unsalted butter into cubes and chill in the refrigerator&period; &NewLine;ã»Mix the whole eggs and milk together&period; &NewLine;ã»Prepare the ice water for the cream&period; &NewLine;ã»Preheat the oven to 190°C while the dough is fermenting on a baking sheet&period;&NewLine;ãHow to makeã &NewLine;â Make the brioche&period; Measure the strong and light flours together in a bowl&period; Add the sugar and yeast in the same place and the salt in a separate place&period; Mix the sugar and yeast lightly with a card, then mix all together&period; &NewLine;â»If you add the yeast and salt together, the dough will not rise as much, so be sure to add them separately&period; &NewLine;â¡Make a depression in the center and add the egg and milk mixture&period; &NewLine;â¢When the dough becomes starts to look like a small, transfer it to a tabletop mixer&period; Mix with a beater until the dough comes together&period; &NewLine;If you have a home baker, your home baker&excl; &NewLine;â»I used a bowl for (1) and (2) because my mixer is too big&period; &NewLine;â£Add the butter and mix for about 20ï½30 minutes until the gluten comes out well&period; &NewLine;Check for gluten by rolling out the dough slowly&period; &NewLine;â¤Gather the dough lightly and let it ferment at room temperature until it doubles in size&period; &NewLine;â¥Press the dough to release the gas and divide it&period; This time, each piece weighed just over 40g&period; &NewLine;After dividing, roll out one by one and cover with a tightly wrung wet cloth to let it rest&period; &NewLine;â¦Let the surface become taut, and press it slightly against the table so that the seam is in the center&period; &NewLine;â§Place the dough on a baking sheet, cover with a tightly wrung wet cloth, and let it ferment for another 20 minutes&period; &NewLine;â»Fermentation time will vary depending on the room temperature&period; &NewLine;â¨When it&&num;8217&semi;s twice as big&period; Bake at 190â for 10 to 12 minutes&period; After baking, let cool directly on a cake cooler&period; &NewLine;â© Make the rum raisin cream&period; Add sugar to the cream to whip to stiff peak&period; Add the rum raisins and finish&period; &NewLine;âªMake the pistachio cream&period; Add the cream to the pistachio paste a little at a time and spread it out&period; &NewLine;â»If you add it all at once, lumps will form, so be sure to add it little by little&period; &NewLine;When all is mixed, add the sugar and whipping to stiff peak&period; &NewLine;â«Cut a slit in the brioche from slightly above the center downward&period; &NewLine;â¬Pour in a generous amount of rum raisin cream and even out the surface with a palette&period; &NewLine;Repeat with the pistachio cream and sprinkle with chopped pistachios&period; &NewLine;âTop with icing sugar to finish&period;&NewLine;ãææããã10åå &NewLine;â ããªãªãã·ã¥ &NewLine;å¼·åç²ã200ï½ &NewLine;èåç²ã40ï½ &NewLine;å¡©ã4ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã40ï½ &NewLine;ãµãã¤ã³ã¹ã¿ã³ããã©ã¤ã¤ã¼ã¹ãé5ï½ &NewLine;å¨åµã85ï½ &NewLine;çä¹³ã40ï½ &NewLine;ç¡å¡©ãã¿ã¼ã50ï½&NewLine;â ã©ã ã¬ã¼ãºã³ã¯ãªã¼ã &NewLine;çã¯ãªã¼ã 42ï¼ã130ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã10ï½ &NewLine;ã©ã ã¬ã¼ãºã³ã100ï½&NewLine;â ãã¹ã¿ããªã¯ãªã¼ã &NewLine;çã¯ãªã¼ã 42ï¼ã160ï½ &NewLine;ã°ã©ãã¥ã¼ç³ã13g &NewLine;ãã¹ã¿ããªãã¼ã¹ãã15g&NewLine;å»ã¿ãã¹ã¿ããªãé©é&NewLine;ãä¸æºåã &NewLine;ã»ç¡å¡©ãã¿ã¼ãè§åãã«ãã¦å·èµåº«ã§å·ããã¦ããã &NewLine;ã»å¨åµã¨çä¹³ãæ··ãåãã¦ããã &NewLine;ã»çã¯ãªã¼ã ãç«ã¦ãç¨ã®æ°·æ°´ãç¨æãã¦ããã &NewLine;ã»2æ¬¡çºéµããã¦ããéã«ãªã¼ãã³ã190âã«äºç±ããã&NewLine;ãä½ãæ¹ã &NewLine;â ããªãªãã·ã¥ãä½ãããã¦ã«ã«å¼·åç²ã¨èåç²ãä¸ç·ã«è¨ããã°ã©ãã¥ã¼ç³ã¨ã¤ã¼ã¹ããåãæã«å ããé¢ããæã«å¡©ãå ãããã«ã¼ãã§ã°ã©ãã¥ã¼ç³ã¨ã¤ã¼ã¹ããè»½ãæ··ãã¦ããå¨ä½ãæ··ãåãããã &NewLine;â»ã¤ã¼ã¹ãã¨å¡©ãä¸ç·ã«ããã¨è¨ãã¿ãæªããªãã®ã§é¢ãã¦å ãã¾ãã &NewLine;â¡ä¸å¿ã«çªªã¿ãä½ãåµã¨çä¹³ãåããããã®ãå ãæ··ãããåãããã«æ··ãåããã¦ããã &NewLine;â¢å¨ä½ãå¤§ãããã¼ãç¶ã«ãªã£ããåä¸ãããµã¼ã«ç§»ãããã¼ã¿ã¼ã§çå°ãã¾ã¨ã¾ãã¾ã§æ··ããã &NewLine;ãã¼ã ãã¼ã«ãªã¼ãããæ¹ã¯ãã²ãã¼ã ãã¼ã«ãªã¼ã§ï¼ï¼ &NewLine;â»ä»åã¯ãããµã¼ãå¤§ããã®ã§â â¡ã¯ãã¦ã«ã§ãã£ã¦ãã¾ã &NewLine;â£ãã¿ã¼ãå ãã°ã«ãã³ããã£ããåºãã¾ã§ç´20ï½30åæããã &NewLine;ã°ã«ãã³ãã§ãã¯æ¹æ³ï¼çå°ããã£ããä¼¸ã°ãã¦åºããéä¸ã§ç ´ããã«èãèãã§ããã°ï¼¯ï¼«ã &NewLine;â¤çå°ãè»½ãã¾ã¨ããç´2åã®å¤§ããã«ãªãã¾ã§å®¤æ¸©ã§çºéµãããã &NewLine;â¥ã¬ã¹ãæãããã¦åå²ãããä»åã¯1ã¤40ï½å¼·ã«ãªãã¾ããã &NewLine;åå²ãããä¸¸ãã¦ãåºãçµã£ãæ¿¡ãå¸å·¾ãä¸ã«ããä¼ã¾ããã &NewLine;â¦è¡¨é¢ãå¼µãããã¨ãç®ãä¸å¿ã«æ¥ãããã«å°ã«å°ãæ¼ãä»ãã¦ä¸¸ããã &NewLine;â§å¤©æ¿ã®ä¸ã«ä¸¦ã¹åºãçµã£ãæ¿¡ãå¸å·¾ãããããã«20åçºéµãããã &NewLine;â»çºéµæéã¯å®¤æ¸©ã«ãã£ã¦ç°ãªãã¾ãã &NewLine;â¨2åã®å¤§ããã«ãªã£ãã190âã§10ï½12åç¼æã &NewLine;ç¼ãããã£ãããç´æ¥ã±ã¼ãã¯ã¼ã©ã¼ã®ä¸ã§å·ã¾ãã &NewLine;â©ã©ã ã¬ã¼ãºã³ã¯ãªã¼ã ãä½ããçã¯ãªã¼ã ã«ã°ã©ãã¥ã¼ç³ãå ã8åç«ã¦ã«ããã©ã ã¬ã¼ãºã³ãå ããã &NewLine;âªãã¹ã¿ããªã¯ãªã¼ã ãä½ãããã¹ã¿ããªãã¼ã¹ãã«çã¯ãªã¼ã ãå°ããã¤å ããä¼¸ã°ãã¦ããã &NewLine;â»ä¸æ°ã«å ããã¨ãããåºæ¥ãã®ã§å¿ãå°ããã¤å ãã¾ãã &NewLine;ã°ã©ãã¥ã¼ç³ãå ãã9åç«ã¦ã«ç«ã¦ãã &NewLine;â«ããªãªãã·ã¥ãä¸å¿ã®å°ãä¸ããæãä¸ã«åãã£ã¦åãè¾¼ã¿ãå¥ããã &NewLine;â¬ã©ã ã¬ã¼ãºã³ã¯ãªã¼ã ããã£ã·ãçµããã¬ãããªã©ã§è¡¨é¢ããããã«åãã &NewLine;ãã¹ã¿ããªã¯ãªã¼ã ãåæ§ã«ããå»ã¿ãã¹ã¿ããªãã¤ããã &NewLine;âä»ä¸ãã«ç²ç³ããµã£ã¦å®æã&NewLine;&ll;ä»åä½¿ç¨ããéå·ã»ææ&gg; 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