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用料

高筋面粉

380克

雞蛋

1個(gè)

白砂糖

35克

1克

酵母

3克

淡奶油

牛奶

200克

黃油

20克

果醬小餐包的做法

面粉、白糖、鹽混合在一起用打蛋器充分混合。避免鹽、糖與酵母接觸。

拌勻后再放入酵母，繼續(xù)混合均勻。

放入雞蛋、淡奶油、牛奶等濕性材料。

所有材料先用廚師機(jī)低速攪拌揉成面團(tuán)后，再用4檔速度揉面大概8分鐘左右，看看能拉出薄膜，這時(shí)候可以放入黃油。

放入切碎的黃油，低速攪拌至黃油與面團(tuán)融合，轉(zhuǎn)4當(dāng)速度揉面大概5分鐘，這時(shí)候能輕松拉出薄膜切不易破，將面團(tuán)從廚師機(jī)中取出，揉圓放進(jìn)發(fā)酵盒中。

發(fā)酵至兩倍大，用手指沾面粉戳個(gè)小洞，看看不回縮，不塌陷說明發(fā)好了。

把發(fā)好面團(tuán)分成均等的16個(gè)小面劑，揉圓，用保鮮膜蓋住，我直接用發(fā)面盒扣住的，松弛15分鐘。

松弛好之后，取一個(gè)小面團(tuán)用搟面杖，搟成圓形的薄片。

取適量的果醬，放在面片中間，像包包子一樣包住餡料，收口后，整成圓形將收口處朝下倒扣在模具里，依次包完剩余的小面包，將包好的面包均勻的放入烤盤里，面包之間留有空隙。

我用的是28X28的方形烤盤，這個(gè)量剛好16個(gè)小面包一盤。將全部包好的面包蓋上保鮮膜，放入烤箱38度二次發(fā)酵大概45分鐘。圖中是二次發(fā)酵好的樣子，因?yàn)榉诺牟粔蛘R二發(fā)后擠成了不規(guī)則形狀了。
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