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原料
高粉200g, 全麥粉50g, 抹茶粉10g, 鹽3g, 砂糖31g, 酵母3g, 水121g, 雞蛋52g, 黃油25g, 夾餡:葡萄乾適量, 蔓越莓干適量, 無花果乾適量, 紅棗適量
步驟
1 準備好麵包材料
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2 將除黃油外所有麵包材料混合,啟動揉面,麵糰起筋膜時,加入黃油繼續揉
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3 直到能拉出薄膜
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4 整理麵糰,放在容器內,密封,放在約28度環境下發酵
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5 約兩倍大即可,用手指戳洞,不回縮不塌餡
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6 將麵糰倒扣在揉面墊上
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7 用手輕拍按壓排氣
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8 摺疊收圓麵糰
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9 一分為二
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10 分別滾圓
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11 蓋保鮮膜鬆弛15-20分鐘
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12 這時,取出提前準備好的夾餡。其中葡萄乾,蔓越莓干,無花果乾,提前用朗姆酒浸泡20分鐘,無花果乾切碎些,紅棗也切碎
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13 取一塊鬆弛好的麵糰,按扁
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14 擀開
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15 翻面,光面朝下,用手整理成矩形
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16 鋪一層果乾
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17 自上而下捲起來,捏緊收口
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18 收口朝下,擺入烤盤。放烤箱發酵,溫度35度左右,放熱水確保濕度
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19 明顯脹大即可,或者用手按壓表面,有彈性即可
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20 表面篩粉
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21 割花紋,放入預熱好的烤箱中層,190度20分鐘
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22 出爐
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23 成品
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24 成品
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