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프렌치 머랭으로 반죽해서 짤주머니에 담고

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쭉쭉 팬닝한 뒤,

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굽굽.

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말차 크림에 보늬밤 퓨레를 넣고 섞어서

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8a77a16fb3dab004c86b6fc93372d8d41c9d0aeba5bf1b8581a08f28c5f882f8435532036b910a03a71601673b7f08d5f37391b5f0d34eaefc01bd680000408b9c868c9dc60b2dc3d24cee63d41483059ad3f96335035cac7966

오늘은 좀 많이 듬뿍 듬뿍 짜준 다음

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가운데에는 말차 캐러멜을 짜넣고서

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8a77a16fb3dab004c86b6fc93372d8d41c9d0aeba5bf1b8581a08f28c5f882f8435532036b910a03a74606d0e4712ba1a888065f3d76148946c2a348a49072dfa903decd241345d6eee2b5f77a114677ff0d37e0cd072e40b9f0

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몽타주 하면 끝.

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말차를 좋아하는 친구를 위해 필링을 듬뿍 넣었어ㅎㅎ.
보늬밤 퓨레가 들어가서 크림의 말차맛을 조금 부드럽게 중화시켜준당ㅇㅇ.
가운데에 캐러멜 부분 먹을 때는 지이인한 말차 맛으로 혀에 착 감겼으면 하고 만들어서 넣어봤어.

- dc official App




viewimage.php?id=3eaad523f1c1&no=29bcc427bd8577a16fb3dab004c86b6ffc304b0c17ba73401432f2a50f4108e3dffecf505922819ed032b9604bb19e212184011026cc914dc1b10667f84446b7582ef469236186bd5c8dbcb6ae2ca4a59bf2597059c29e51875e17eb1ffd79

파트아슈 반죽해서 팬닝하고

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분무기로 물 뿌린 뒤에 오븐에 넣고

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8577a16fb3dab004c86b6ffc304b0c17ba73401432f2a50f4108e3dffecf505922819ed032b9604bb1c0742423290f995e4944a2b6e342faa489c2a034820c7dcd7ce496fc12509632d2778e3bc07cd43f5decd96826855056e3

그 사이에 생크림이랑 크렘 앙글레즈 발로나 지바라, 카카오매스 혼합물을 섞어서 간단하게 아이스크림을 만들었어.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8577a16fb3dab004c86b6ffc304b0c17ba73401432f2a50f4108e3dffecf505922819ed032b9604bb1c32008d3c6f2e174a5918e3219b42be7d5b9f30adcb0330c44ed125661ef58cb4e8b9e768c1f64bfa7ccebfafee5193964

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중간 중간 저어가며 냉동실에서 얼리면 돼.

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다 구워져나온 슈에 구멍 뚫어서

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되직한 정도로 굳은 아이스크림을 채우고 마저 얼리면 끝인데.. 완성된 거 꺼내자마자 조카랑 오빠가 다 먹어서 단면은 없어요..흑흑...

- dc official App



viewimage.php?id=3eaad523f1c1&no=29bcc427bd8577a16fb3dab004c86b6ffc304b0c17ba73411132f2a50f4108e3bc51d4b4fe198e91b72d984c881e2bd3f95b5cf856f3f3a33489590effdc12857a75eb92ce95c75204a1c4144f83296e6fc0522a393cb33c7542c453f92166


밀은 홍순영 농부님 금강통밀이랑 호밀, 강력분 섞어서 사용했어. 반죽 안에 브리랑 까망베르 뚝뚝 떼서 넣고 살구랑 크랜베리, 피칸도 넣어서

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둘둘 말아 2차 발효한 다음

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구워서 식힌 뒤 잘랐어ㅎㅎ.

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치즈 듬뿍이라 고소하고, 건과일이 빵 수분을 먹어서 촉촉하고 달달함.

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여기는 농가밀 흑밀이랑 강력분으로 반죽해서 에멘탈 치즈 떼어넣고 그린 올리브도 취향껏 많이 많이..

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8577a16fb3dab004c86b6ffc304b0c17ba73411132f2a50f4108e3bc51d4b4fe198e91b72d984c881e2ad184540832b244bf3701b3f171ae77577353a419198b594fb26b3f661c473e1109d9d0a765b12232b96ec12f442e6d5f

역시 구워서 어느정도 식힌 뒤에 자름!

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8577a16fb3dab004c86b6ffc304b0c17ba73411132f2a50f4108e3bc51d4b4fe198e91b72d984c881e2adbc2421eb6135f105a4d0f0e79fd83d1f743431370dccfda81c2312b42996153faec47bcd5bac6b90827efcf8ec06a2c

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구수하고 짭짤한 게 좋아ㅎㅎ.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8577a16fb3dab004c86b6ffc304b0c17ba73411132f2a50f4108e3bc51d4b4fe198e91b72d984c881e7ed21735ec6ad0cce402f001bf17551d1b6150d413da80805d70593c67910bb81136b9d883f4d77d8c2e3b09695a2b4e8b

이렇게 빵 구워놓고 바로 냉동해서 아침에 오븐에 다시 구워서 먹으면 속도 든든하고 겉은 바작, 속은 촉촉 쫄깃해서 딱 좋아ㅎㅎ.
올해에도 과빵갤 모두 즐겁고 신나는 일이 많이 많이 있길 바랄게!

- dc official App



어떤 갤러가 마블 내는 과정을 알려달라길래 
별다른 건 없지만 찍어봤어.

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아몬드가루, 분당, 머랭을 날가루가 보이지 않을 정도로만 섞은 다음,

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적당량을 덜어서 각각 색을 입히고 마카로나쥬 해줘.
나는 미리 연한색을 낸 본반죽은 따로 색을 더하지 않고, 덜어낸 반죽만 캐러멜색으로 만들었어.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8477a16fb3dab004c86b6f858e30ebd71dc5072ddb23336f06c121859e0f0d21022b980ced9fcd0f611669688d16953d0ec3fb1190200022160104eff491bda5bbd088178779e3d87606a8da582db7c6dbc88cd1c2e29eae9620


두 반죽을

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띄엄띄엄 하나로 더해서

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대강 슬렁슬렁 섞어준 뒤에

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짤주머니에 넣고

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팬닝하면 돼ㅎㅎ.
이건 어디까지나 내가 하는 방식이기 때문에 
딱히 정석이라고는 할 수 없어. 그냥 난 이게 편하고 자연스러운 무늬가 나와서 이렇게 하는 것 뿐이거든.

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꼬끄를 반죽하고 굽기 전에 필링으로 들어갈 생강 꽁피를 만들었어.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8477a16fb3dab004c86b6f858e30ebd71dc5072ddb23336f06c121859e0f0d21022b980ced9fcd0f611169edd3432d78728d6a6ddd08b2ee45421e5fda64216c524974ecdc3913c400f6fcb145003e7ca7438b87c87afddc2eba


생강을 손질하고 편으로 잘라서 물에 끓이고 헹구는 과정을 여러번 반복해서 아린 맛을 빼내야 해.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8477a16fb3dab004c86b6f858e30ebd71dc5072ddb23336f06c121859e0f0d21022b980ced9fcd0f614361275118b794c9de0c9f5ac3044a996c6cab80ab0d475daeecfc6006e466943d0a902094c1783956f31f088e06b6b6d0


생강과 사과를 깍뚝썰기 한 것을 사과즙이랑 레몬즙, 설탕으로 만든 시럽에 졸여냈어.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8477a16fb3dab004c86b6f858e30ebd71dc5072ddb23336f06c121859e0f0d21022b980ced9fcd0f611760a3ca9aecbe18a665217d80d7ba106169e3544cdf02879e5ef04b1746af6e07c776a0bd38d0d93094ac2fc0172e137d

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크림은 소금 캐러멜 크림.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8477a16fb3dab004c86b6f858e30ebd71dc5072ddb23336f06c121859e0f0d21022b980ced9fcd0f61136554ad90c48acc4809d6f2200a715c9a1d429e97bcd12b85852c226d0dc624ca7ff93f8c5aa15494589005531f0e5227


구워낸 꼬끄는

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붓으로 터치해서 장식했어.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8477a16fb3dab004c86b6f858e30ebd71dc5072ddb23336f06c121859e0f0d21022b980ced9fcd0f6142605f39da87dac34259ce3e590fa5e6edfe61f10994fea3cf2066739d386d650243256d3fc3fadfea58265590cb1e92df


꽁피에 들어간 사과는 완전히 투명해져서 보석같더라ㅎㅎ.

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8477a16fb3dab004c86b6f858e30ebd71dc5072ddb23336f06c121859e0f0d21022b980ced9fcd0f614269b9c94dbab74170ec59450fac75eff05bb50f35f16f3843e4eef81f251b0c0fed6272e92eaa684568996d1636094497

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소금 캐러멜 크림을 짠 뒤 가운데에는 생강과 사과 꽁피를 꾹 눌러서 박아넣고,

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윗면이 잘 고정되도록 다시 한 번 캐러멜 크림을 덮은 뒤,

viewimage.php?id=3eaad523f1c1&no=29bcc427bd8477a16fb3dab004c86b6f858e30ebd71dc5072ddb23336f06c121859e0f0d21022b980ced9fcd0f614660d4d6b256e5ec2d0241aa2054640448c24d8f37417987874268669f61357abb2c8a7fd56c11ab3ca50ef97c71aa2335


몽타주하면 끝.

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생강이 맛이 강하다보니 너무 튀지 않았으면해서 
사과도 함께 넣고 꽁피로 만든건데 꽤나 잘 어울리는 것 같아ㅎㅎ.
제목의 ㅅㄱ은 생강, 소금 캐러멜, 사과가 자음에 다 ㅅㄱ이 들어가길래 넣어봤어ㅋㅋㅋ..

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