The art of french pastry phần 582

less 1½ tablespoons Bread flour | 450 grams | 3½ cups plus 1 rounded tablespoon Whole eggs | 125 grams | About 2½ extra-large eggs Whole milk (3.5% fat) | 125 grams | ẵ cup plus 2 teaspoons Sea salt | 10 grams | 1ẳ teaspoons Butter (French style, 82% fat) | 150 grams | 53/10 ounces Whole almonds | 40 grams | 28 almonds Water | 50 grams | Scant ¼ cup Butter (French style, 82%), softened, for greasing molds | As needed | As needed Confectioners’ sugar, for dusting | As needed | As needed METHOD Make the poolish with a base temperature of 60°C Let’s say that your room and flour are both 20°C (68°F): add room temperature + flour temperature (20°C + 20°C) = 40°C Subtract the sum from the base temperature of 60°C: 60°- 40°= 20° This means that your milk should be heated to 20°C (68°F) Adjust the 50 grams of milk to the right temperature Place it in the bowl of your stand mixer and add the yeast Stir together Sprinkle the all-purpose flour over the top Let sit for 10 to 15 minutes, until cracks form on the surface of the flour This signifies that the yeast is fermenting This liquid fermentation is called a poolish, and acts ... temperature of 60°C: 60°- 40°= 20° This means that your milk should be heated to 20°C (68°F) Adjust the 50 grams of milk to the right temperature Place it in the bowl of your stand mixer and add the yeast... mixer and add the yeast Stir together Sprinkle the all-purpose flour over the top Let sit for 10 to 15 minutes, until cracks form on the surface of the flour This signifies that the yeast is fermenting... Make the poolish with a base temperature of 60°C Let’s say that your room and flour are both 20°C (68°F): add room temperature + flour temperature (20°C + 20°C) = 40°C Subtract the sum from the base