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此配方可做八個(gè)面包
烤箱：海氏c45
廚師機(jī)：海氏 m6
【hauswirt旗艦店】和客服報(bào)暗號(hào)“梅之小榭”可領(lǐng)優(yōu)惠卷，長(zhǎng)期有效

用料

面團(tuán)原料??

高筋面粉

460克

5克

80克

奶粉

15克

酵母

5克

牛奶

115克

120克

全蛋液

60克

軟化黃油

45克

輔料??

核桃碎（裝飾）

適量

糖粉（裝飾）

適量

糖粉（杏仁醬）

50克

杏仁粉（杏仁醬）

40克

蛋清（杏仁醬）

50克

核桃布里歐修的做法

除了黃油的其他面團(tuán)原料，放入廚師機(jī)，4檔2分鐘，7檔4分鐘

放入軟化黃油，廚師機(jī)再開(kāi)4檔2分鐘，7檔4分鐘

取出面團(tuán)收?qǐng)A，放入烤箱發(fā)酵1小時(shí)（烤箱里可以放一碗溫水加濕）

發(fā)酵好的面團(tuán)分成八個(gè)，揉圓，蓋上保鮮膜松弛15分鐘

面團(tuán)表面噴水，沾上核桃碎粒

放入烤箱發(fā)酵1小時(shí)
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