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原料
高筋麵粉: 250克, 全蛋液: 40克, 紅茶水: 130-135g, 鹽: 2g, 酵母: 3g, 黃油: 20克, 紅茶碎: 2.5g, 黃油(奶酥): 80g, 淡奶油(奶酥): 10g, 糖粉(奶酥): 50g, 奶粉(奶酥): 80g
步驟
1首先來準備一下材料,兩個伯爵紅茶的茶包泡一杯茶,然後放在冰箱冷卻備用
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2麵糰中的紅茶末用料理機打碎
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3將除黃油以外的麵糰材料用麵包機揉至擴展階段(能拉出厚膜),然後再加入軟化好的黃油繼續揉至完全階段(能拉出手套膜),放在溫暖的地方發酵至兩倍大
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4接下來利用麵糰發酵的時間做一下奶酥,黃油充分軟化
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5加入淡奶油
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6用手持打蛋器攪打順滑,黃油不需要打發
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7接著加入糖粉
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8繼續用打蛋器攪拌至黃油與糖粉充分融合
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9然後加入奶粉
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10用刮刀攪拌均勻,奶酥餡兒就做好了,放至一旁備用
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11等到麵糰發酵至兩倍大
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12取出排氣
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13醒發十分鐘後,擀成25*30左右的長方形
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14在麵糰2/3處抹上奶酥餡兒
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15將麵糰上下第一次三折
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16捏緊收口
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17然後再左右第二次三折
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18捏緊收口,麵糰鬆弛十分鐘
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19鬆弛好的麵糰擀長,切成均等的三條,頂部不要切斷
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20編成辮子
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21放入模具中,發酵第二次
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22發酵至九分滿
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23170度烤35分鐘左右即可出爐,奶酥容易上色,所以要注意加蓋錫紙
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24成品
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25成品
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26成品
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