加载中…P.H --- 苦甜巧克力牛奶甘纳许（BITTERSWEET CHOCOLATE MILK GANACHE）
(2012-09-04 22:15:53)
标签：
dorie.greenspan基础配方 |
分类： from.PH大师 |
This
ganache is unusual in that it contains whole milk rather than
cream. The milk makes a ganache that is lighter in texture and
taste, and, because it's more delicate, one that needs a lighter
hand in the mixing.
这款甘纳许之所以独特，是因为它的配料使用的是全脂牛奶而不是鲜奶油。使用牛奶制作的甘纳许质地柔和味道比较清淡，而且，因为它比较娇弱，在制作时也需要更加轻柔的手法。
* 9
ounces (260g) bittersweet chocolate,
preferably Valrbona Guannaja, finely chopped
* 1 cup
(250g) whole milk
* 1
stick plus 1 tablespoons (130g)
unsalted butter, at room temperature
制成品大约2杯（ 550克）
+ 260克苦甜巧克力，最好用法芙娜70%的巧克力，切碎
+ 1杯 （250）全脂牛奶
+ 130克无盐黄油，室温
1.
Place the chocolate in a bowl that's large enough to hold the
ingredients and keep it close at hand. Bring the milk to a full boil in a
small heavy-bottomed saucepan. While
the cream is coming to the boil, work the butter with a rubber
spatula until it is very soft and creamy. Keep the butter aside for
the moment.
2. When
the milk is at the boil, remove the
pan from the heat and, working with the rubber spatula, gently stir
the milk into the chocolate. Start stirring in the
center of the mixture and work your way out in widening concentric
circles. Continue to stir - without creating bubbles - until the
chocolate is completely melted and the mixture is smooth. Leave the
bowl on the counter for a minute or two to cool the mixture a
little before adding the butter.
当牛奶煮开后，离火。慢慢地倒进巧克力中,用橡皮刮刀从中心开始画圈慢慢搅拌，逐渐扩大搅拌的圆圈，注意不要搅拌出泡泡，直到巧克力完全融化成光滑的糊状。稍稍凉上一两分钟。
3.Add
the butter to the mixture in three additions, mixing with the spatula from the
center of the mixture out in widening concentric circles. When the
butter is fully incorporated, the ganache should be smooth and
glossy. Depending on what you're making with the anache, you can
use it now, leave it on the counter to set a spreadable or pipeable
consistency( a process that could take over an hour, depending on
your room's temperature) or chill it in
the
将黄油分三次加入混合液里，用搅拌巧克力的方法拌匀。当黄油被搅拌的充分混合后，这时的甘纳许呈现出的是一种光滑闪亮的浆体。接下来，要看你用这种甘纳许来做什么：如果你要马上使用，把它放在一边等它慢慢凝结成你需要使用的状态，也就是浓稠到可以轻易地摊开涂抹又不会四处流淌的不受控制，或者可以用裱花袋挤出形状。（这个凝固的过程大概需要一个多钟，取决于你做甘纳许时当时室温的高低）。你也可以把它放进冰箱冷却，这样凝固到你需要的状态上会快一些，只是要时不时的搅拌一下。（如果甘纳许凝结的过硬难以涂抹，把它放进微波炉叮上几秒就会软化，或者就是简单的放它在室内回温软化。）
KEEPING: The ganache
can be kept in the refrigerator for up 2 days or frozen for up to 1
month. If the ganache has been refrigerated, leave it at room
temperature or warm it quickly in the microwave oven to make it
spreadable.( To be on the safe side, warm it in 5-second spurts,
checking after each zap.)If the ganache has been frozen, defrost it
overnight in the refrigerator and then bring it back to a
spreadable consistency as above.
存放：这款甘纳许可以冷藏2天或者密封冷冻保存1个月。如果是冷藏保存，使用的时候，取出在室内慢慢回温到你需要使用的状态，如果想快一点的话，微波叮一下。（保险起见，每次最多叮5秒，查看一下状态再决定是否需要更多叮的次数。）如果甘纳许是冷冻的，要先冷藏过夜解冻，然后再如上操作就可以了。
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