![](/images/node/27/273653.webp?1638106526)
原料
黄油: 39克, 盐: 3克, 高筋面粉: 240克, 低筋面粉: 80克, 酵母: 3.5克, 鸡蛋: 48克, 细砂糖: 64克, 牛奶: 手揉,面包机揉164克,厨师机揉147克, 黄油: 35克, 糖粉: 30克, 蜂蜜: 3.6克, 奶粉: 14.5克, 蛋液: 12克, 低筋面粉: 66克, 小苏打: 0.6克, 盐: 0.6克
步骤
1面包机放入牛奶
![](/images/seq/111/1115005.webp?1638117322)
2放入糖
![](/images/seq/111/1115006.webp?1638117322)
3放入酵母
![](/images/seq/111/1115007.webp?1638117322)
4放入高粉和低粉
![](/images/seq/111/1115008.webp?1638117322)
5放入盐
![](/images/seq/111/1115009.webp?1638117322)
6加入鸡蛋,和面功能15分钟
![](/images/seq/111/1115010.webp?1638117322)
7加入黄油,再揉15分钟
![](/images/seq/111/1115011.webp?1638117322)
8出膜,八九成就好
![](/images/seq/111/1115012.webp?1638117322)
9成团,放26度发酵二倍大,大约60分钟
![](/images/seq/111/1115013.webp?1638117322)
10发酵过程中,我们来准备酵皮部分。黄油软化好
![](/images/seq/111/1115014.webp?1638117322)
11加入糖粉,盐
![](/images/seq/111/1115015.webp?1638117322)
12刮板压拌均匀
![](/images/seq/111/1115016.webp?1638117322)
13电动打蛋器,低速打发到蓬松的状态。
![](/images/seq/111/1115017.webp?1638117323)
14加入蛋液打发均匀
![](/images/seq/111/1115018.webp?1638117323)
15加入蜂蜜打发均匀
![](/images/seq/111/1115019.webp?1638117323)
16筛入低筋面粉和奶粉
![](/images/seq/111/1115020.webp?1638117323)
17也可以用手揉匀
![](/images/seq/111/1115021.webp?1638117323)
18搅拌成团,然后用保鲜袋揉成长条形,放入冰箱冷藏待用。
![](/images/seq/111/1115022.webp?1638117323)
19手指沾粉,洞口微缩,不塌就可以了
![](/images/seq/111/1115023.webp?1638117323)
20轻拍面团排气,均分六份,揉圆备用
![](/images/seq/111/1115024.webp?1638117323)
21从冰箱拿出酥皮,等分六份
![](/images/seq/111/1115025.webp?1638117323)
22在酥皮块底下,铺上一层保鲜膜
![](/images/seq/111/1115026.webp?1638117323)
23在酥皮块上面再盖一层保鲜膜
![](/images/seq/111/1115027.webp?1638117323)
24用擀面杖压薄,面积增大
![](/images/seq/111/1115028.webp?1638117323)
25擀成一块薄皮
![](/images/seq/111/1115029.webp?1638117323)
26撕开保鲜膜
![](/images/seq/111/1115030.webp?1638117323)
27取出一个面团,包住
![](/images/seq/111/1115031.webp?1638117323)
28包好再撕开保鲜膜
![](/images/seq/111/1115032.webp?1638117324)
29用牙签画线
![](/images/seq/111/1115033.webp?1638117324)
30自由发挥,画好放入发酵35度的环境。发酵到1.5倍大。不要2倍大,因有皮压着,会下塌。
![](/images/seq/111/1115034.webp?1638117324)
31预热180度,刷上蛋黄液
![](/images/seq/111/1115035.webp?1638117324)
32中层,上下火170度,20分钟
![](/images/seq/111/1115036.webp?1638117324)
33凉后入袋密封。好香的酥皮。
![](/images/seq/111/1115037.webp?1638117324)
34也可以夹上黄油片,就是菠萝油了。
![](/images/seq/111/1115038.webp?1638117324)