#다쿠아즈 #선물용 #홈베이킹브이로그
Recipe
Dacquoise base:
계란흰자 egg white 115
아몬드가루 almond flour 70
슈가파우더 sugar powder 55
설탕 white sugar 40
Filling:
Cream cheese 300
슈가파우더 Sugar powder (icing sugar) 30
Bluberry jam 30g
Blue berry yoghurt powder 20g
Dacquoise
1. Keep egg white in the refrigerator until its temperature does down to 5-10• (for stable meringue)
2. Whisk it until the egg white becomes fluffy and pour half amount of sugar. (Medium speed with hand mixer)
3. Pour rest of the sugar when it starts to foam like a meringue.
4. After the strong meringue has formed add dry ingrediants.
5. Mix it gently to protect fluffy meringue state for soft dacquoise texture.
6. Stop mixing when theres no visible dry ingrediants, and put it into a piping bag.
7. Dive the dough into a dacquoise shaping tool.
8. Bake them under 180 degree for 14mins.
Filling:
1.Whisk room temp butter until it get soft.
2. Mix custard cream and butter cream until the butter gets whiter (the butter colour fade)
3. Combine blue berry jam and powder until well mixed.