🐻chocolate marshmallow. Simple inoculation tempering method (Valentine, White Day gift baking)
ฝัง
- เผยแพร่เมื่อ 12 ก.ย. 2024
- Good morning. Nice to meet you.
Long time no see, everyone. How are you?
No... I've been having such a hard time
I couldn't even write a reply. I'm sorry
This coming Lunar New Year, Valentine's Day
I hope you are full of happiness
Today is a perfect gift for Valentine's Day and White Day
Let's make chocolate marshmallows
It's better than the white marshmallow
Make sure to make it. I think it's going to be a different experience
The white marshmallow bear video is: • 🐻4가지 재료로 만드는 간단 곰돌이 마시...
I'm going to use chocolate dipping to make a couple of valrhona
I used it, but if you like the dark chocolate flavor
Dark chocolate, Guanaja is also good.
I think people who have adult tastes will like dark chocolate
I liked two or three. Whoohoo
This time, I'm not using coated chocolate
Water cooling, marble, and more simple
I used the inoculation method
The inoculation method is to put melted chocolate with well-crystallized chocolate
It's a tempering method that adjusts the temperature to the right temperature
(You need to add well-crystallized chocolate to temper it well.
The chocolate I bought is well tempered
You can grind up new chocolate that doesn't feel good to use.)
You don't have to use water like the water cooling method
There's no moisture in the chocolate
You can complete it with a smooth surface
When tempering, if you have a hand blender
You can make it simpler
Put 1/3 of the crushed chocolate in the melted chocolate
Soak the hand blender slowly
Next, cut it at low speed and turn it to remove the remaining bubbles
(I cut it off about 10 times.)
If you turn it at high speed, bubbles can enter.
If you don't think tempering is difficult
Please focus on the video
I'm sure I'll succeed
(Look carefully at the part where the crushed chocolate comes out.)
If tempering is difficult
Mix half cover chocolate and half coat chocolate
You can use it
🛒 Materials used
Stainless Steel Cookie Cutter Bear: link.coupang.c...
Lollipopstick 15 cm: link.coupang.c...
valrhona cocoa powder:link.coupang.c...
valrhona,Guanaja:link.coupang.c...
valrhona,Dulcey:link.coupang.c...
White coated chocolate: link.coupang.c...
포장봉투opp:link.coupang.c...
Kenwood Kneading machine SKVL4100S (Stainless steel, tool): link.coupang.c...
Samsung Electronics The Plate Induction White 1 Outlet: link.coupang.c...
This posting is part of Coupang Partners activities, and we receive a certain amount of commission accordingly.
🏷 ️23x17x4 frame used, height 2.5 cm 8EA
dark chocolate (Guanaja) 80g
water 80g (for syrup)
white sugar 200g
Water (for gelatin hydration) 90 g
gelatin 18g
egg white 120g
cocoa powder 9g
*Apply parchment paper on the mold in advance and apply grape seed oil evenly.
(Be careful that olive oil and kerosene oil will be delivered to the marshmallow as it is.)
① Mix gelatin and water and soak them in advance.
② Please sift the cocoa powder and prepare it.
③ Heat water and white sugar over medium heat.
④ Melt the dark chocolate. (It's better to double-boil so the temperature doesn't drop.)
⑤ Whip the whites, please.
⑥ When the syrup reaches 118℃, it flows little by little into the whites and whips.
⑦ When the meringue is complete, mix the melted chocolate.
⑧ Add sifted cocoa powder.
⑨ After panning in a mold, leave it at cool room temperature for 16 hours away from direct sunlight.
⑩ Cut with an oiled cookie cutter on both sides, then dip in chocolate.
🏷 300 g chocolate for ️ dipping
How to Temper (Dulcey, White Chocolate)
① Melt two-thirds of the chocolate to about 40 to 45°C.
② Divide 1/3 of the chopped chocolate into 2~3 times and use it at about 28℃.
(If the temperature is high even after mixing all the ground chocolate, add more ground chocolate to set the temperature at 28℃.)
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계속 맴도네요
적어주신 댓글에 위안받고 갑니다
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오늘도 들려주셔서 감사합니다🙇♀️
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소울님 반갑습니다🥰
에구 그치요오 아무래도 초콜릿 디핑이
손이 가장 많이가는 것 같아요
오늘도 들려주셔서 감사합니다🙇♀️🩷
즐거운 설 연휴보내세요~😄
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That looks fantastic!
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곰돌이 귀여워요!
저도 도전해볼게요😮
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만드실 땐, 손 조심하세요♥️
넘 귀엽고 예뻐요💛🐻
감사합니다~🐻🩷
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