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原料
高筋面粉: 100g(20%), 麦芽精: 2g(0.4%), 水: 70g(14%), 盐: 2g(0.4%), 干酵母: 1g(0.2%), 高筋面粉: 400g(80%), 全麦天然酵种: 50g(10%), 核桃仁: 150g(30%), 盐: 8g(1.6%), 砂糖: 30g(6%), 干酵母: 8g(1.6%), 全蛋: 50g(10%), 水: 230g(56%), 黄油: 35g(7%)
步骤
1将种面团搅拌均匀,放置室温,发酵3小时备用
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2将发酵完成的种面团和主面团的干性材料(除黄油外),倒入搅拌机中,加入湿性材料一起搅拌
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3搅拌至面团光滑,有弹性加入黄油,搅拌,至拉开面膜即可
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4加入核桃仁
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5搅拌均匀即可
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6室温30℃,发酵60分钟
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7发酵完成后,将面团分割成300g/个
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8将面团滚圆
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9放入烤盘以温度30℃,湿度75%,发酵60分钟
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10发酵好后,在表面刷上蛋液
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11用剪刀直剪四刀
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12再横剪四刀
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13放入烤箱,以上火200℃,下火180℃,烘烤25分钟
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