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原料
高粉: 400克, 干酵母: 6克, 全蛋: 100克, 牛奶: 160克, 低粉: 100克, 焦糖酱: 115克, 细砂糖: 50克, 葡萄: 70克, 黄油: 25克
步骤
1中种材料放在一起,和成团后,发酵至4-5倍大小(我是头天晚上6点多做的,放在冰箱,第2天早上6点再用的)
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2将1与主面团材料混合,揉至面筋扩展、表面光滑
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3再加入黄油揉至扩展阶段
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4加入葡萄干揉均匀,松驰20分钟
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5将松驰后的面团他成30克一个
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6再滚圆松驰15分钟
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7将4搓成两头细、中间粗的长条
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84根一组,顶部捏紧。从左往右编,分别是:4过2,1过3,2过3
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9重复至编完
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10放在烤盘上,进行最后发酵
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11发酵完成
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12表面刷蛋液,撒碎花生粒装饰
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13170度烤25分钟,注意上色程度
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