非常柔軟美味的肉松小卷,免去了烤好后卷起的麻煩和卷裂的風(fēng)險,味道和經(jīng)典肉松卷一樣一樣的,非常適合新手的簡易風(fēng)面包~

用料

面團

高筋面粉

250克

全蛋液

25克

135克

奶粉

10克

酵母

3克

3克

砂糖

15克

黃油

15克

輔料

肉松

適量

沙拉醬

適量

白芝麻

適量

迷你肉松卷的做法

  1. 面團材料后油法揉至出膜。

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  1. 不用基礎(chǔ)發(fā)酵,直接分割成9份,揉圓松弛15分鐘。

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  1. 取一份搟開成橢圓形。

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  1. 翻面,左右向中間翻折。

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  1. 再次搟平。

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  1. 抹上一層沙拉醬。

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  1. 粘上肉松。

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  1. 自上而下卷起,卷緊一些。

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  1. 依次排列在烤盤中。(我用的8寸方盤)

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  1. 最后發(fā)酵至2倍大,放入預(yù)熱好的烤箱,中層上下火180度18分鐘。

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  1. 取出晾涼,把面包分開,每一個面包的截面抹上沙拉醬。
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  1. 再粘上肉松,可以開吃啦~

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小貼士

夏天揉面注意要用5-10度的冰水,同時酵母用量減半。