廚友留言問到如果加淡奶油怎么調(diào)整配方,那就索性再出個淡奶油的版的南瓜面包,這個版本的奶香味會更加突出,配上卷卷的造型,那真是相當(dāng)奶萌了。這個配方也可以做一個450克平頂吐司,或者兩個250克立方吐司。我是給自己上班屯口糧,故而糖油量都非常低,所以吃起來負(fù)擔(dān)小,但也幾乎沒有什么甜味,喜歡更加香甜的自己加糖就好,不用拘泥配方。
ps:不管怎么說,終于把屯了好久的南瓜泥消耗完了,吁~
【烘焙參數(shù)】
面粉用量:250克
分量:12個(面團每個≈47克)
溫度和時間:上下火180度18分鐘
用料
面團 10份,每份約47克
高筋面粉
250克
南瓜泥(蒸熟)
125克
全蛋液
30克
淡奶油
30克
3克
干酵母
3克
細(xì)砂糖
10克
10克
軟萌奶油南瓜卷的做法
- 面團所有材料后油法揉至出韌性薄膜(接近完全階段即可),直接分割成10份,整理成圓形松弛10分鐘。

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- 取一份面團搟開。

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- 翻面,左右兩邊各向中間翻折1/3。

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- 再次對折捏起來,最上面留一段不捏。

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- 依次做好10根胡蘿卜,啊不,十份面團。

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- 取一根搓長至15cm,大頭朝上,小頭朝下擺。

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- 從中間分別朝上下?lián){開。這里注意哈,想要層次多就盡量搟長,至少要有30cm,想要形狀規(guī)整就盡量保持兩邊對稱,最上端不要太寬,不然烤出來太長不好看。

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- 從上面開始往下卷起來,特治愈的一個卷就好啦~
- https://weibo.com/ttarticle/p/show?id=2309405163475620986924
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https://weibo.com/ttarticle/p/show?id=2309405163475948404903

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- 依次卷好10個卷卷,擺在烤盤上。

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- 溫度35度,濕度75%發(fā)酵40分鐘,表面刷一層全蛋液,用手指在頂端點上芝麻裝飾,放入預(yù)熱好的烤箱中層,上下火180度18分鐘。

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小貼士
都寫在菜譜里啦~想到什么我再補充哈~
熱門跟貼