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