CÁCH LÀM BÁNH TRIFLE ĐÀO - GoodFood Vietnam

HOW TO MAKE PEACH TRIFLE

INGREDIENTS

Dough

1000gr bread flour
200g sugar
15gr salt
200gr eggs
±500gr water
200gr Peerless butter
20gr dry yeast
30gr Farmers Unions yogurt
20gr bread improver powder

Apareille Mixture

700gr MILKLAB UHT milk
300gr eggs
200g sugar

Kem Diplomat

300gr custard filling powder
1000gr MILKLAB UHT milk
60g sugar
1300gr Avonmore whipping cream (35.5% fat)
Vanilla flavoring

Korean-Style Coffee Sugar Mixture

700g water
300gr sugar
50gr coffee

HOW TO MAKE PEACH TRIFLE

Mix: low speed for 3 minutes, medium for 6 minutes. Add butter, mix on low for 3 minutes, then medium for 5 minutes. Mix at medium-high speed for 3–4 minutes.

Dough temperature: 26°C

First proof: 60 minutes.

Divide: 400gr

Rest for 30 minutes.

Shape into a sandwich loaf.

Second proof: 30°C/70%/60 minutes.

Bake: top heat 170°C, bottom heat 190°C/30 minutes.

After baking: Slice the bread, dip it in the Apareille mixture and bake again until golden. Once cool, cut into pieces. Layer diplomat cream in the container, followed by small bread pieces, more diplomat cream, peach slices (brushed with glaze) and pistachios.
*Adjust the amount of cake and cream to suit the container.

FEATURED PRODUCT

Peerless Australia Unsalted Butter

Avonmore Professional Whipping Cream 35.5% 1L

MILKLAB Full Cream UHT Milk 1L