◉◉ 제빵기능사 실기 과제 / 브리오슈 만들기

<img src="https://t1.daumcdn.net/cfile/cafe/998551355BCD843108" class="txc-image" width="500" style="clear: none; float: none;" border="0" vspace="1" hspace="1" actualwidth="500" exif="{}" data-filename="브리오슈-만들기.jpg" id="A_998551355BCD84310810AD"/> 버터와 달걀, 설탕이 듬뿍 들어가 고소하고 부드러운 식감을 느낄 수 있는 프랑스빵 입니다.<img id="static.se2/static/img/emoticon/4_12.gif" style="cursor: pointer;" alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fssl.pstatic.net%2Fstatic.se2%2Fstatic%2Fimg%2Femoticon%2F4_12.gif"> 브리오슈 만드는 방법은?<div align="center" style="margin-left: 40px;"><table class="__se_object __se_tbl_review" id="se_object_153535621914552050" border="0"><tbody><tr><td align="right" class="se2_tspace2 se2_editarea" valign="bottom" style='width: 548px; height: 233px; font-family: "돋움",Dotum; font-size: 9pt;'> <table align="center" class="se2_editarea __se_tbl_review" border="0" cellspacing="0" cellpadding="0"><tbody><tr><td width="28" height="130" align="right" class="se2_editarea_r" valign="bottom"><img width="28" height="48" id="static.se2/static/img/reviewitem/img_bu_shadow_l.png" style="vertical-align: top; cursor: pointer;" alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fssl.pstatic.net%2Fstatic.se2%2Fstatic%2Fimg%2Freviewitem%2Fimg_bu_shadow_l.png"></td><td width="159" height="130" style="border: 1px solid rgb(221, 220, 214); border-image: none; vertical-align: top;"><img src="https://t1.daumcdn.net/cfile/cafe/9953D13C5BCD844E2D" class="txc-image" width="166" style="clear: none; float: none;" border="0" vspace="1" hspace="1" actualwidth="166" exif="{}" data-filename="아틀라스-제과제빵-기능사-실기.jpg" id="A_9953D13C5BCD844E2DA430"/> </td><td width="28" height="130" align="left" class="se2_editarea_l" valign="bottom"><img width="28" height="48" id="static.se2/static/img/reviewitem/img_bu_shadow_r.png" style="vertical-align: top; cursor: pointer;" alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fssl.pstatic.net%2Fstatic.se2%2Fstatic%2Fimg%2Freviewitem%2Fimg_bu_shadow_r.png"></td></tr></tbody></table></td></tr><tr><td class="se2_editarea_lr" style='width: 548px; height: 34px; text-align: center; font-family: "돋움",Dotum; font-size: 9pt; vertical-align: top;'><img width="548" height="32" id="static.se2/static/img/reviewitem/img_bu.png" style="vertical-align: top; cursor: pointer;" alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fssl.pstatic.net%2Fstatic.se2%2Fstatic%2Fimg%2Freviewitem%2Fimg_bu.png"></td></tr></tbody></table>  <table class="__se_tbl_review" border="0" cellspacing="0" cellpadding="0"><tbody><tr><td class="se2_editarea_lr" style='background-position: 0% 0%; width: 740px; height: 5px; font-family: "돋움",Dotum; font-size: 0px; background-attachment: scroll; background-repeat: repeat; background-size: auto; background-origin: padding-box; background-clip: border-box; background-color: rgb(110, 57, 26);' colspan="2"> </td></tr></tbody></table> 제빵기능사 실기과제 / 브리오슈 만들기 <table class="__se_tbl" style="border-width: 1px 1px 0px 0px; border-style: solid solid none none; border-color: rgb(0, 0, 0) rgb(0, 0, 0) currentColor currentColor; border-image: none;" border="0" cellspacing="0" cellpadding="0"><tbody><tr><td style="border-width: 0px 0px 1px 1px; border-style: none none solid solid; border-color: currentColor currentColor rgb(0, 0, 0) rgb(0, 0, 0); border-image: none; width: 174px; height: 52px; background-color: rgb(255, 204, 164);">자격종목 </td><td style="border-width: 0px 0px 1px 1px; border-style: none none solid solid; border-color: currentColor currentColor rgb(0, 0, 0) rgb(0, 0, 0); border-image: none; width: 174px; height: 52px; background-color: rgb(255, 255, 255);">제빵기능사 </td><td style="border-width: 0px 0px 1px 1px; border-style: none none solid solid; border-color: currentColor currentColor rgb(0, 0, 0) rgb(0, 0, 0); border-image: none; width: 174px; height: 52px; background-color: rgb(255, 204, 164);">과제명 </td><td style="border-width: 0px 0px 1px 1px; border-style: none none solid solid; border-color: currentColor currentColor rgb(0, 0, 0) rgb(0, 0, 0); border-image: none; width: 174px; height: 52px; background-color: rgb(255, 255, 255);">브리오슈</td></tr></tbody></table> <img id="static.se2/static/img/emoticon/4_12.gif" style="cursor: pointer;" alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fssl.pstatic.net%2Fstatic.se2%2Fstatic%2Fimg%2Femoticon%2F4_12.gif"> 요구사항※ 브리오슈를 제조하여 제출하시오. 1) 배합표의 각 재료를 계량하여 재료별로 진열하시오. (10분)2) 반죽은 스트레이트법으로 제조하시오.(단, 유지는 클린업단계에 첨가하시오.)3) 반죽온도는 29℃를 표준으로 하시오.4) 분할무게는 40g씩이며, 오뚜기 모양으로 제조하시오.5) 반죽은 전량을 사용하여 성형하시오. <img src="https://t1.daumcdn.net/cfile/cafe/99ED5C345BCD846728" class="txc-image" width="613" style="clear: none; float: none;" border="0" vspace="1" hspace="1" actualwidth="613" exif="{}" data-filename="브리오슈-만들기-재료.jpg" id="A_99ED5C345BCD8467282948"/> <table border="0" cellspacing="0" cellpadding="0"><tbody><tr><td width="548" height="66" class="se2_tspace" style='font-family: "돋움",Dotum; font-size: 9pt; vertical-align: top;'><table align="center" border="0" cellspacing="0" cellpadding="0"><tbody><tr><td width="12" height="13" align="right" class="se2_editarea" valign="top" style='background: url("https://ssl.pstatic.net/static.se2/static/img/reviewitem/speech2_01.png") no-repeat left top; font-size: 0px; vertical-align: top;'> </td><td height="13" class="se2_editarea_tb" style='background: url("https://ssl.pstatic.net/static.se2/static/img/reviewitem/speech2_08.png") repeat-x left top; font-size: 0px;'> </td><td width="12" height="13" align="left" class="se2_editarea" valign="top" style='background: url("https://ssl.pstatic.net/static.se2/static/img/reviewitem/speech2_02.png") no-repeat right top; font-size: 0px; vertical-align: top;'> </td></tr><tr><td width="12" class="se2_editarea_lr" style='background: url("https://ssl.pstatic.net/static.se2/static/img/reviewitem/speech2_05.png") repeat-y left top;'> </td><td class="pcol2 m-tcol-c" style="padding: 0px 30px; vertical-align: top;">★★ 핵심포인트- 유지의 양이 많으므로 반죽에 골고루 혼합되도록 믹싱을 충분히 해야 함- 성형시 오뚜기 모양이 잘 나오도록 머리와 몸통 부분의 중앙을 정확히 맞추어야   발효를 머리 모양이 기울어지지 않음- 2차 발효가 발리 이루어지기 때문에 신속하게 만들어야 함</td><td width="12" class="se2_editarea_lr" style='background: url("https://ssl.pstatic.net/static.se2/static/img/reviewitem/speech2_06.png") repeat-y left top;'> </td></tr><tr><td width="12" height="26" align="right" class="se2_editarea" valign="top" style='background: url("https://ssl.pstatic.net/static.se2/static/img/reviewitem/speech2_03.png") no-repeat left top; font-size: 0px; vertical-align: top;'> </td><td height="26" align="center" class="se2_editarea_tb" valign="bottom" style='background: url("https://ssl.pstatic.net/static.se2/static/img/reviewitem/speech2_07.png") top; font-size: 0px;'> </td><td width="12" height="26" align="left" class="se2_editarea" valign="top" style='background: url("https://ssl.pstatic.net/static.se2/static/img/reviewitem/speech2_04.png") no-repeat right top; font-size: 0px; vertical-align: top;'> </td></tr></tbody></table></td></tr></tbody></table>   <table class="__se_tbl_review" border="0" cellspacing="0" cellpadding="0"><tbody><tr><td class="se2_editarea_lr" style='background-position: 0% 0%; width: 740px; height: 5px; font-family: "돋움",Dotum; font-size: 0px; background-attachment: scroll; background-repeat: repeat; background-size: auto; background-origin: padding-box; background-clip: border-box; background-color: rgb(110, 57, 26);' colspan="2"> </td></tr></tbody></table><img id="static.se2/static/img/emoticon/4_12.gif" style="cursor: pointer;" alt="" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fssl.pstatic.net%2Fstatic.se2%2Fstatic%2Fimg%2Femoticon%2F4_12.gif">  만드는 방법 ① 믹싱볼에 버터와 마가린을 제외한 전 재료를 넣고 믹싱합니다.② 반죽이 한 덩어리가 되면 버터와 마가린을 두 번 나누어 믹싱합니다.③ 탄력성과 신장성 있게 100% 믹싱해줍니다. (최종 단계)④ 반죽온도가 29℃ 전후가 되었는지 확인합니다.⑤ 반죽을 불에 넣은 후 비닐을 덮습니다.⑥ 1차 발효실 온도 29℃, 습도 75~80%에서 45분간 발효합니다.⑦ 1차 발효가 끝나면 40g씩 분할합니다.⑧ 둥글리기를 한 후 비닐을 덮고 15~20분 정도 중간발효합니다. <img src="https://t1.daumcdn.net/cfile/cafe/99A5CC345BCD847C2D" class="txc-image" width="653" style="clear: none; float: none;" border="0" vspace="1" hspace="1" actualwidth="653" exif="{}" data-filename="브리오슈-만드는-과정.jpg" id="A_99A5CC345BCD847C2DE5A9"/>  포스팅 내용 참조 : 아틀라스 제빵기능사 실기 <table class="__se_tbl_review" border="0" cellspacing="0" cellpadding="0"><tbody><tr><td class="se2_editarea_lr" style='background-position: 0% 0%; width: 740px; height: 5px; font-family: "돋움",Dotum; font-size: 0px; background-attachment: scroll; background-repeat: repeat; background-size: auto; background-origin: padding-box; background-clip: border-box; background-color: rgb(110, 57, 26);' colspan="2"> </td></tr></tbody></table> </div>