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咖啡核桃葡幹餅幹，杏仁薄餅，法國broche麵包和咖啡館裏的邂逅

(2016-05-24 04:59:50) 下一個

喝咖啡對那時候的我們是時髦，情調的象征，和閨蜜在淮海路上逛累了，撇進老大昌坐下來喝一杯，咖啡要清咖，不加奶，很東京的樣子。再來塊拿破侖蛋糕，一杯慣奶油，若是旁邊有想過來搭訕的男孩子，頭都不帶抬一下的蔑視，風華正茂的年齡，有著自己現在想來都吃驚的傲氣。

轉眼女兒也到了這樣的妙齡，也是整天是泡在咖啡館裏，人家很小就有生日別人送的starbucks gift卡，現在更是整天在手機上弄點points什麽的。來杯latte, 再加個三明治，男男女女的一起在裏做功課或聊天，咖啡館對他們來說就是生活的一部分，沒有什麽神秘高檔的感覺，很家常。

老媽有時也會和她一起喝一杯，我一般都是要熱的latte，人家卻是要冷的 Frappuccino，再加很多Caramel，幸虧她人瘦啊。

上次小朋友又拿來自己做的咖啡冰淇淋，減了糖，一點都不甜，還有濃鬱的咖啡香，真好吃，女兒小時候也有一個做冰淇淋的小機器做著玩過。若拍肥，你奶可以少放。

我就想，自己家裏也可以做coffee dessert 啊。

家裏正好有這個，很早以前買的，一直在那裏放著，今天幹脆給它派上用場，和女兒一起做，她主力，我小工。

做了咖啡核桃葡萄幹餅幹,私房嫏嬛的方子，我改良了一下。多謝。

http://bbs.wenxuecity.com/cooking/1466382.html

材料：

麵粉：95G

可可粉：10G（可選），（我用的Cappuccino粉）

糖：50G 可以增加5-10G（我50）

鹽：0.5-1G

黃油： 70G（我放60，不怕油的可以多放）

雞蛋： 1枚

核桃：1杯（160ml的量米杯一杯）

堅果香精： 2.5G

葡萄幹：少許

步驟：

1、黃油裝在一個無水的碗中室溫軟化，核桃打成核桃碎備用（我喜歡有點顆粒）

2、打蛋器開抵擋將軟化的黃油打製顏色發白，分5次加入全部的糖、鹽、雞蛋，攪拌至雞蛋完全與黃油融合為準；

3、將核桃碎拌入黃油中，攪拌均勻；

4、可可粉與麵粉過篩，篩進黃油糊中，拌均勻（任何翻拌手法都行）；

5、拌均勻的麵糊倒入保鮮膜中，包好放入冰箱冷藏一夜，或者冷凍2小時；（我冰凍一個半小時）

6、降溫的固體麵團整形，切成5毫米左右的厚度，平鋪在鋪了油紙的烤盤裏，烤箱350℉25分鍾，取出後分散涼涼，密封保存即可。

又做了法國的當家麵包，broche loaf，非常好吃，可以甜也可以鹹，就是做起來確實有些麻煩。估計我下次也不一定做了。：）

做法：

材料：

5 tablespoons lukewarm milk (100 to 115 degrees)
1/2 ounce fresh yeast
1 pound 2 ounces all-purpose flour
1 tablespoon salt（這個做出來比較鹹味，做甜的我減一半鹽）
6 large eggs
1 1/2 cups (3 sticks) unsalted butter, slightly softened,
1/4 cup sugar
1 large egg yolk
1 tablespoon milk

Directions

Place the milk and yeast in a small bowl; stir to dissolve. 牛奶和發yeast 攪勻。
Place the flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume about 2 hours.
Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 6小時或過夜。
Butter two loaf pans that measure 8 1/2-by-4 1/2-inches across the top, and 7 1/2-by-3 1/2-inches across the base. Divide dough into 2 equal pieces. Divide each piece of dough into 8 equal pieces; form each piece into a ball. Place 8 balls of dough in each loaf pan, side-by-side.
In a small bowl, whisk together egg yolk and milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both pans, cooking spray-side down and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.
Preheat oven to 400 degrees on a convection oven and 425 degrees on a conventional oven.
Brush each loaf very lightly with reserved egg yolk mixture. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees on a convection oven and 375 degrees conventional oven and continue baking until deep golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.