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原料
汤种:: , 全麦面粉: 10g, 胚芽: 1小匙, 水: 60g, 主面团:: , 面包粉: 150g, 全麦面粉: 100g, 蜂蜜: 30g, 盐: 1/2小匙, 干酵母: 4g, 水: 90g, 黄油: 15g, 核桃: 60g
步骤
1准备汤种用料
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2将汤种原料拌匀
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3小火边煮边搅拌,成糊状
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4取出,放凉,盖保鲜膜,入冰箱冷藏1小时
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5准备主面团用量
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6将主面团与汤种全部混合,用松下面包机饺子皮功能
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7搅成稍光滑面团加入黄油至具廷展性面团
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8核桃加入,搅匀即可
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9取出面团
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10放于温暖处,盖保鲜膜发酵至2倍大
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11取出排气分割成4份滚圆,松弛10分钟
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12整形成橄榄形
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13在烤箱中放热水,营造最后发酵环境,至2倍大
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14表面切3刀,烤箱预热至190度,中下层25分钟
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15完成
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