咖啡核桃葡干饼干，杏仁薄饼，法国broche面包和咖啡馆里的邂逅

喝咖啡对那时候的我们是时髦，情调的象征，和闺蜜在淮海路上逛累了，撇进老大昌坐下来喝一杯，咖啡要清咖，不加奶，很东京的样子。再来块拿破仑蛋糕，一杯惯奶油，若是旁边有想过来搭讪的男孩子，头都不带抬一下的蔑视，风华正茂的年龄，有着自己现在想来都吃惊的傲气。

转眼女儿也到了这样的妙龄，也是整天是泡在咖啡馆里，人家很小就有生日别人送的starbucks gift卡，现在更是整天在手机上弄点points什么的。来杯latte, 再加个三明治，男男女女的一起在里做功课或聊天，咖啡馆对他们来说就是生活的一部分，没有什么神秘高档的感觉，很家常。

老妈有时也会和她一起喝一杯，我一般都是要热的latte，人家却是要冷的 Frappuccino，再加很多Caramel，幸亏她人瘦啊。

上次小朋友又拿来自己做的咖啡冰淇淋，减了糖，一点都不甜，还有浓郁的咖啡香，真好吃，女儿小时候也有一个做冰淇淋的小机器做着玩过。若拍肥，你奶可以少放。

我就想，自己家里也可以做coffee dessert 啊。

家里正好有这个，很早以前买的，一直在那里放着，今天干脆给它派上用场，和女儿一起做，她主力，我小工。

做了咖啡核桃葡萄干饼干,私房嫏嬛的方子，我改良了一下。多谢。

http://bbs.wenxuecity.com/cooking/1466382.html

材料：

面粉：95G

可可粉：10G（可选），（我用的Cappuccino粉）

糖：50G 可以增加5-10G（我50）

盐：0.5-1G

黄油： 70G（我放60，不怕油的可以多放）

鸡蛋： 1枚

核桃：1杯（160ml的量米杯一杯）

坚果香精： 2.5G

葡萄干：少许

步骤：

1、黄油装在一个无水的碗中室温软化，核桃打成核桃碎备用（我喜欢有点颗粒）

2、打蛋器开抵挡将软化的黄油打制颜色发白，分5次加入全部的糖、盐、鸡蛋，搅拌至鸡蛋完全与黄油融合为准；

3、将核桃碎拌入黄油中，搅拌均匀；

4、可可粉与面粉过筛，筛进黄油糊中，拌均匀（任何翻拌手法都行）；

5、拌均匀的面糊倒入保鲜膜中，包好放入冰箱冷藏一夜，或者冷冻2小时；（我冰冻一个半小时）

6、降温的固体面团整形，切成5毫米左右的厚度，平铺在铺了油纸的烤盘里，烤箱350℉25分钟，取出后分散凉凉，密封保存即可。

又做了法国的当家面包，broche loaf，非常好吃，可以甜也可以咸，就是做起来确实有些麻烦。估计我下次也不一定做了。：）

做法：

材料：

5 tablespoons lukewarm milk (100 to 115 degrees)
1/2 ounce fresh yeast
1 pound 2 ounces all-purpose flour
1 tablespoon salt（这个做出来比较咸味，做甜的我减一半盐）
6 large eggs
1 1/2 cups (3 sticks) unsalted butter, slightly softened,
1/4 cup sugar
1 large egg yolk
1 tablespoon milk

Directions

Place the milk and yeast in a small bowl; stir to dissolve. 牛奶和发yeast 搅匀。
Place the flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume about 2 hours.
Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 6小时或过夜。
Butter two loaf pans that measure 8 1/2-by-4 1/2-inches across the top, and 7 1/2-by-3 1/2-inches across the base. Divide dough into 2 equal pieces. Divide each piece of dough into 8 equal pieces; form each piece into a ball. Place 8 balls of dough in each loaf pan, side-by-side.
In a small bowl, whisk together egg yolk and milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both pans, cooking spray-side down and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.
Preheat oven to 400 degrees on a convection oven and 425 degrees on a conventional oven.
Brush each loaf very lightly with reserved egg yolk mixture. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees on a convection oven and 375 degrees conventional oven and continue baking until deep golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.