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原料
高筋麵粉: 140克, 低筋麵粉: 35克, 酵母: 2克, 細砂糖: 14克, 鹽: 2克, 蛋液: 18克, 牛奶: 120克, 無鹽黃油: 14克
步驟
1材料合集,分別稱量好
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22、高筋麵粉、低筋麵粉、細砂糖、酵母放在玻璃碗中
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3把碗內材料攪拌均勻,加入全蛋液
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4加入牛奶
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5用手攪拌成團後放在操作台上
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6揉至表面光滑、有筋膜
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7加入黃油、鹽揉至吸收
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8剛吸收完黃油的樣子~表面不光滑
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9繼續揉、摔打至能拉出比較結實的半透明薄膜,拉開薄膜戳開有鋸齒狀
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10結實的半透明薄膜
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11戳開是鋸齒狀
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12揉好的麵糰滾圓後放入乾淨的玻璃碗內蓋上保鮮膜室溫或者利用烤箱發酵模式進行第一次發酵,發酵至2倍大
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13取出發酵好的麵糰,手指沾麵粉在麵糰上戳洞不回縮不塌陷
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14取出麵糰輕拍排氣
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15分為6等份每份55克
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16依次搓圓蓋保鮮膜鬆弛15分鐘
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17脆皮腸完全解凍後,用廚房紙把表面的水份吸干
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18取鬆弛好的麵糰,用擀麵棍擀成牛舌狀
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19翻面,上方1/3往內折拍緊
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20下方1/3往內折,拍緊
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21對摺,捏緊收口
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22雙手來回搓長,大約15cm
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23擀麵棍在一頭的麵糰擀薄,脆皮腸放中間
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24繞脆皮腸一圈,收口捏緊
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25稍作整形,收口向下
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26放入烤盤,其他面案也是一樣操作
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27烤箱放一碗熱水,發酵模式溫度設置35度左右,時間設置60分左右,直到麵糰發酵到差不多2倍大
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28取出麵糰和熱水,烤箱170度預熱,用毛刷在表面均勻的刷一層蛋液
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29披薩醬放入裱花袋裡面
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30沙拉醬在包裝上剪一個小口
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31沙拉醬Z形擠在麵包表面
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32番茄醬也一樣哦~
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33放入預熱好的烤箱中層170度上下管加熱15-20分左右表面金黃即可出爐
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34金燦燦的麵包~
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35切開~不說了要開吃了~
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36更多菜譜可以關注微信公眾號
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37也可以添加老師微信哦~
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小技巧
小貼士: 1、酵母要用耐高糖酵母,購買的時候注意一下包裝上的標籤,不然麵糰發不起來哦,用不完的酵母密封好放冷藏即可 2、酵母跟細砂糖放在玻璃碗內是分開兩個角落放即可,放在一起會影響酵母的活性 3、牛奶沒有的話可以用水代替,麵糰用牛奶製作風味更好,相當於乳化劑 4、發酵的時候控制好溫度,溫度太高發酵過快成本組織會粗糙不細膩 5、這裡用到是後油後鹽法,會更好讓麵糰出筋 6、水量不要一次加入,每個牌子麵粉吸水率不一樣水量不一樣,一般留1/3液體用作調整麵糰 7、烘烤時間要掌握好,烘烤過度麵包水分蒸發會吃起來會幹,烘烤不足會導致麵包不熟 8、麵糰的筋膜一定必須揉到狀態,不然麵糰沒有支持力膨脹不起立,口感就會跟干硬