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原料
高筋麵粉(A): 260g, 耐高糖酵母(A): 5g, 牛奶(A): 60g, 冷水(A): 65g, 雞蛋(小)(A): 1個, 鹽(A): 2g, 白糖(A): 20g, 黃油(A): 25g, 椰蓉(B): 50g, 黃油(B): 35g, 雞蛋(小)(B): 1個, 白糖(B): 25g, 雞蛋液(刷麵包表面用)(C): 適量, 杏仁片(C): 適量
步驟
1準備好所有材料
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2所有(A)中麵糰材料除黃油外混合,揉成團,手揉的話一般沒加黃油前都會有些粘粘的
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3加入軟化的黃油揉至擴展階段,加入黃油後就不會太粘啦,這個時候手揉的話就使勁揉哦,揉成光滑的麵糰後蓋保鮮膜發酵至兩倍大,因為現在天涼了,我是放烤箱低溫60度發酵功能50分鐘~
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4麵糰發酵的過程中準備椰蓉餡嘍,黃油軟化後加入白糖攪打均勻,倒入椰蓉混合,打入雞蛋後翻拌均勻,放一旁待用
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5鏘鏘鏘鏘鏘?,發酵好的麵糰好光滑,像一顆圓鼓鼓的氣球?
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6麵糰戳小洞也不會回縮就發酵好啦
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7分成6個小麵糰後,蓋保鮮膜醒15分鐘
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8椰蓉餡也分成6份哦
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9取一麵糰壓扁包入椰蓉餡
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10收口捏緊
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11按扁後擀成牛舌狀,擀長一點哦,因為等一會兒還要扯長~
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12用割歐包的刀割5-6條,割透哦,兩端留點距離,不可以割斷
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13扭扭扭,轉轉轉,扯長一點哦~
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14打個結,盤成花朵狀
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15另一種葉子形狀的,擀成牛舌狀後,把一邊折至中間
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16另一邊也折過來
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17中間割一條,也是割透哦
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18把最上面那個角從中間割開的那裡塞進去後翻過去,然後翻一面就是這個樣子了
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19同樣放烤箱低溫60度發酵功能50分鐘至兩倍大
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20表面刷雞蛋液,放上杏仁片,烤箱上下管165度,預熱烤箱
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21烤箱上下管165度烤15分鐘,觀察上色後加蓋錫紙,這樣上色漂亮顏色不會太深
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22出爐啦,熱騰騰~吃半個?NO!還是吃一個吧~
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23奶香杏仁椰蓉麵包—花朵狀
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24奶香杏仁椰蓉麵包—葉子狀
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小技巧
1.烤箱溫度有所不同,大家摸清楚自家烤箱的脾氣哦~ 2.吃不掉的麵包一定要密封保存哦,不然會失去水分變干變硬~ PS:小妙招 吃不掉的麵包也可以用袋子裝起來放冰箱冷凍,可以保存半個月以上哦,吃前拿出來回溫就可以,也可以烤箱低溫重新烤一下,跟剛出爐一樣~?