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原料
隔夜中种: , 高筋粉: , 干酵母: , 水: , 主面团: , 高粉: 500, T55: 100, 细砂糖: 80, 干酵母: 22.5, 牛奶: 180, 水: 150, 盐: 16, 抹茶粉: 30, 黄油: 60, 奶粉: 50, 烫种: 80
步骤
1隔夜中种取出,可看见明显蜂窝状孔
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2加入除黄油盐意外的所有材料先快速后慢速搅拌至均匀再加入黄油和盐搅拌至粗膜状态;
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3打好的面团稍微整形常温(28-35,湿度80%)发酵45分钟;
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4取出整形排气翻面撒手粉继续发酵35分钟
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5分割成均匀剂子滚圆松弛20分钟
6红豆奶酪馅制作:奶油奶酪搅打顺滑加入多多的蜜豆混合均匀,
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7包入蜜豆奶酪馅
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8再擀圆用牛奶哈司皮包好后松弛45分钟
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9松弛的面团撒上任意花纹
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10割口,烘烤
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11成品1
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12成品2
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13成品2
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