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今天做的是米軟歐～抹茶米面包+抹茶奶酥+柚子乳酪的搭配～非常的清新～
本款制作簡單，工序少，只需要一次發(fā)酵，時間短，但是口感非常豐富
抹茶米面包體，軟軟糯糯，抹茶奶酥+柚子乳酪，非常清新～

用料

抹茶大米面包：6個90克包體

新日清大米面粉

308克

新鮮酵母

3克

清水

165克

無鹽黃油

40克

全蛋液

40克

抹茶粉

10克

抹茶奶酥：

安佳奶粉

75克

全蛋液

20克

細(xì)砂糖

20克

軟化黃油

40克

抹茶粉

3克

蜜戀柚子乳酪：

奶油奶酪

98克

柚子醬

25克

雙重抹茶蜜戀柚子米軟歐的做法

餡料可以提前準(zhǔn)備一下～
柚子乳酪：柚子醬+提前軟化的奶油奶酪攪拌均勻，裝裱花袋備用
抹茶奶酥：軟化黃油+奶粉+蛋液+糖+抹茶粉，攪拌均勻，分20克一個備用

所有材料提前準(zhǔn)備，天熱采用冰水

廚師機(jī)桶，3擋2-3分鐘攪拌均勻成團(tuán)不見干粉

轉(zhuǎn)5檔5分鐘攪拌至能拉出粗膜，破洞邊緣有鋸齒

裹入軟化黃油3檔2-3分鐘攪拌至黃油吸收，轉(zhuǎn)5檔5分鐘攪拌至破口光滑無鋸齒～偶有一兩個鋸齒也可～約9分筋膜即可

這個大米面包跟普通高筋面包的膜手感不太相同，摸起來有點磨砂質(zhì)感，有粗粗的顆粒感，也不會那么透明～所以也不需要超級薄的手套膜，打面會更簡單快速，要求也沒那么高

面溫在24-28度區(qū)間為佳，否則影響發(fā)酵～

整理滾圓～蓋好～松弛20分鐘～天冷可以在發(fā)酵箱松弛

均勻分割6個（90克），滾圓，蓋好保鮮膜松弛10分鐘

取松弛好的面團(tuán)，拍扁中間厚四周薄

擠上20克柚子奶酪餡，放上20克抹茶奶酥餡料

雙層餡料超豐富
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