載入中...
ID: 85d67684...
A delightful homemade breakfast or snack featuring freshly churned butter blended with rich chocolate, paired with a quick, tart raspberry jam, all served on freshly baked marble sourdough bread.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
Churn heavy cream into butter and wash it thoroughly with ice water. → Score the prepared marble sourdough and bake it in a Dutch oven. → Simmer raspberries, sugar, and lemon juice to make a quick jam. → Mix cocoa paste with a portion of the softened homemade butter to create chocolate butter. → Slice the baked sourdough and top with chocolate butter, raspberry jam, and lemon zest.
Churn heavy cream into butter and wash it thoroughly with ice water. → Score the prepared marble sourdough and bake it in a Dutch oven. → Simmer raspberries, sugar, and lemon juice to make a quick jam. → Mix cocoa paste with a portion of the softened homemade butter to create chocolate butter. → Slice the baked sourdough and top with chocolate butter, raspberry jam, and lemon zest.
A delightful homemade breakfast or snack featuring freshly churned butter blended with rich chocolate, paired with a quick, tart raspberry jam, all served on freshly baked marble sourdough bread.
Pour heavy cream into a manual butter churner (or use a stand mixer) and churn until the butterfat completely separates from the liquid buttermilk.
Remove the solid butter, place it in a bowl, and wash it with ice-cold water. Use a wooden paddle to press and squeeze out any remaining buttermilk. Shape the butter into a block using butter paddles.
Turn the proofed marble sourdough out of its banneton onto parchment paper. Dust the top with flour, rub it in, and score a pattern on the dough with a baker's lame. Transfer it into a Dutch oven to bake.
Place fresh raspberries into a small saucepan. Add sugar and a squeeze of fresh lemon juice. Mash the berries and simmer until the mixture thickens into a jam.
In a separate bowl, mix cocoa powder, powdered sugar, and a splash of liquid to form a thick, smooth chocolate paste.
Washing the freshly churned butter in ice-cold water is a critical step; removing all the buttermilk prevents the butter from spoiling prematurely.
Ensure the homemade butter is at room temperature before blending it with the chocolate mixture so it combines smoothly without lumps.
Baking sourdough in a preheated Dutch oven traps steam, which is essential for developing a crispy, beautifully blistered crust.
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...