Dacquoise
Ingredients
for 8 people
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300 g dark chocolate 68%
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180 g of YUMGO White
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60 g brown sugar
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180 g vegetable milk
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80 g coconut oil
Steps
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Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
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Add the coconut oil to the milk mixture then mix.
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Cool the mixture until it is just warm.
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Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
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Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
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Mix gently with a spatula.
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Pour into the containers.
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Keep cool for 2 to 3 hours.
PAIN AU LAIT
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Ingredients
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103.2 g Water (to rehydrate WHOLE Yumgo) + 16.8 g Yumgo WHOLE Powder or 120 g of Yumgo WHOLE Liquid
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300 g of T65 flour
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300 g of T45 flour
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66 g of Sugar
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15g Salt
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18 g Fresh yeast
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300g Semi-skimmed milk
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150 g Butter or margarine
Process
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Rehydrate Yumgo Whole Powder with water.
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Add the remaining ingredients : flours, sugar, salt, yeast and milk
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Mix on medium speed until the gluten can pass a window pane test.
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Add the cold butter in two parts and continue mixing until the gluten can pass a window pane test.
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Chill the dough overnight.
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Shape the dough and proof for 1.5-2 hours at 26°C.
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Cooking:
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Individual Milk Breads: Bake for 10 minutes at 180°C.
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400g loaves baked in a mold: Bake for 45 minutes at 160°C.
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Allow the bread to cool completely on a rack.