◆◆ 다쿠와즈 만들기 / 제과기능사 실기과제

<img src="https://t1.daumcdn.net/cfile/cafe/99AD86415CE4EC7B15" class="txc-image" width="520" style="clear: none; float: none;" border="0" vspace="1" hspace="1" data-filename="다쿠와즈-만들기.jpg" exif="{}" actualwidth="520" id="A_99AD86415CE4EC7B154B84"/> 겉은 바삭하고 속은 말랑말랑한 다쿠와즈는 프랑스 프로방스의 대표적인 머랭과자 입니다.  <img id="static.se2/static/img/emoticon/4_09.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_09.gif"> 다쿠와즈 만들기 방법은?  <div align="center" style="text-align: center;"><table align="center" class="__se_object __se_tbl_review" id="se_object_155047353686442031" border="0" cellspacing="0" cellpadding="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/99B2CB395CE4ED3E35" class="txc-image" width="166" style="clear: none; float: none;" border="0" vspace="1" hspace="1" data-filename="아틀라스-제과제빵-기능사-실기.jpg" exif="{}" actualwidth="166" id="A_99B2CB395CE4ED3E351E02"/> </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></div><div align="center" style="text-align: center;"> </div> <div align="center" style="text-align: center;"> </div> <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_09.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_09.gif"> 요구사항 ※ 다쿠와즈를 제조하여 제출하시오.  1) 배합표와 각 재료를 계량하여 재료별로 진열하시오. (5분)  2) 머랭을 사용하는 반죽을 만드시오. 3) 표피가 갈라지는 다쿠와즈를 만드시오. 4) 다쿠와즈 2개를 크림으로 샌드하여 1조의 제품으로 완성하시오. 5) 반죽은 전량을 사용하여 성형하시오. <img src="https://t1.daumcdn.net/cfile/cafe/993A2F3C5CE4ECF30D" class="txc-image" width="700" style="clear: none; float: none;" border="0" vspace="1" hspace="1" data-filename="다쿠와즈-재료.jpg" exif="{}" actualwidth="700" id="A_993A2F3C5CE4ECF30DB7C9"/> <div align="left"><table align="center" 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 - 90 ~ 100%의 단단한 머랭을 올리는 것이 중요- 머랭과 가루를 섞을 때 너무 많이 섞으면 반죽이 질어지므로 주의- 반죽이 완성되었을 때는 흐름이 없는 반죽이어야 함- 구운 후에는 균일한 크랙이 나와야 하며 분당도 골고루 뿌려져 있어야 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></div>  <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_09.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_09.gif"> 만드는 방법 ① 평판에 유산지나 실리콘페이퍼를 갈고 다쿠와즈 틀을 올려 놓습니다.② 아몬드분말, 분당, 박력분을 제쳐 놓습니다.③ 볼에 흰자를 넣고 2단에서 믹싱합니다.④ 거품이 조밀하게 모여지면 설탕을 두 번 나누어 넣은 후 믹싱해줍니다. (90~100% 믹싱)⑤ 완성된 머랭에 체친 가루류를 넣습니다. <img src="https://t1.daumcdn.net/cfile/cafe/993A273A5CE4ED1405" class="txc-image" width="700" style="clear: none; float: none;" border="0" vspace="1" hspace="1" data-filename="다쿠와즈-과정.jpg" exif="{}" actualwidth="700" id="A_993A273A5CE4ED1405DF22"/> 포스팅 내용 참조 : 아틀라스 제과기능사 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"><div class="autosourcing-stub-extra" style="-ms-zoom: 1; opacity: 1;"></div></td></tr></tbody></table>