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原料
高筋面粉: 300克, 水: 120克, 酸牛奶: 60克, 盐: 3克, 酵母: 4克, 糖: 24克, 黄油: 20克, 水(混合酵母用): 5克, 桂圆肉: 适量, 碧根果: 适量
步骤
1除酵母和5克水外所有材料(包括黄油)放入面包桶;
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2启动“和面”程序揉成均匀的面团(10分钟)用保鲜膜把面包桶一起包起来放至冰箱冷藏一小时;
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3酵母+5克水混合至酵母融化;
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4取出冷藏的面团,抹上融化的酵母;
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5启动“和面”程序,揉至可拉起大片薄膜(约15分钟);
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6盖好保鲜膜发酵至两倍大;
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7按压排气,分成两份,盖保鲜膜松驰15分钟;
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8擀成长方形,底部压薄,放入提前泡软的桂圆肉和碧根果;
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9自上而下卷成圆柱形;
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10依次做好两个,放入铺有油纸的烤盘;
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11放烤箱(内放一碗热水)发酵至两倍大;
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12表面筛层高筋面粉,用刀片割口;
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13放入200度预热好的烤箱中下层,20分钟左右(时间自行调整);
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14成品图
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15成品图
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16成品图
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17成品图
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小技巧
1.面粉不同吸水性不同,根据自己面粉属性调整水量(这个量这个面团偏湿一点); 2.第一次揉面的时候黄油一起切小块放进去即可; 3.可以用直接法和面,做软欧不用揉出手套膜; 4.酸牛奶是浓稠的酸奶;