Previously popular PH Blueberry Maffen came from his new bookPierre Hermepastries, which was also the first book I bought from a master of PH. The title of the book is pastries. After reading the book, I found that the content actually includes the most classic desserts in all aspects, from Marfan, ice cream, crispy skin, Thousand Layers Pie, Makaron to chocolate cake and biscuits, etc… Each category has a slightly changed PH formula besides a classic one. The classic recipe in the book is relatively simple in raw materials, because I bought the model of Kugelhopf back home, so I just opened it. ~Professor PH introduced kugelhopf, saying that it is not a cake, nor a bread or brioche, but a sign of Alsace (northeastern France). But then the Master used the word “cake” to mention it… In short, kugelhoph is a long-standing dessert.~~
Food Material List
- 1 Raisins 60g
- 2 Medium powder 300g
- 3 Berry sugar 40g
- 4 Yolk 30g
- 5 Whole milk 100g
- 6 Fresh yeast 8g
- 7 Unsalted Butter 70g
- 8 The Flower of Salt, Sea Salt 5g
- 9 Almond Whole grain
- 10 Powdered sugar Appropriate amount
- 1 Rinse and dry raisins in hot water.
- 2 Sift the flour and sugar, then add the yolk, milk and fresh yeast. (Its normal for dough to be very dry.)
- 3 Add butter and sea salt, stir until smooth, add raisins and knead well.
- 4 When the dough is kneaded, it is doubled in volume, about 1.5-2 hours, and the temperature is 24 C.
- 5 Butter the mould and put a circle of almonds under it.
- 6 The dough is divided into two parts. Each part is shaped and put into the mould. The dough is distributed to 9 parts full, about 1-2 hours, and the temperature is 24 C.
- 7 Preheat oven 340F (170 C), bake for 40 minutes, demould and cool sieve sugar powder.