非常快手的奶香雪芙包,不用整形很適合新手,放在吐司盒里烤出來顏值也很高哦。
此方使用320克吐司盒,可做6個,如果覺得量大可以按比例減少,也可以直接放在金盤中烘烤。

用料

面包體

高筋面粉

1000克

奶粉

30克

全蛋液

100克

細(xì)砂糖

95克

13克

冰牛奶

650克

鮮酵母

30克(或干酵母10克)

黃油

65克

雪芙醬

黃油

60克

糖粉

35克

牛奶

60克

低筋面粉

60克

不用整形的“吐司”,奶香雪芙包簡單快手的做法

  1. 制作面包體。除了黃油之外的食材混合后放入廚師機,2-3檔攪拌成團(tuán)后,提速到5-6檔打面,新手需預(yù)留30-50克左右液體量調(diào)整或者分次加入。
  2. 面團(tuán)打出粗膜后,加入黃油,低速混合1-2分鐘。轉(zhuǎn)5-6檔,繼續(xù)打面至完全擴展階段。能拉出半透明的手套膜,面筋有彈性,破口光滑且沒有鋸齒狀即可,面溫不超過26度。

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  1. 打好的面團(tuán)取出,團(tuán)出光滑面,放入發(fā)酵箱,溫度28°,濕度75%環(huán)境中開始一發(fā),時間在60分鐘左右,發(fā)酵至2倍大。

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  1. 取出一發(fā)完的面團(tuán),分割成36個面團(tuán),每個約54克左右,輕拍排氣后滾圓,蓋上保鮮膜松弛20分鐘。

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  1. 取松弛好的面團(tuán),再次拍扁排氣后滾圓,6個一組放入吐司盒中。

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  1. 全部整形完畢后,放入發(fā)酵箱二發(fā),溫度33度,濕度80%,發(fā)至滿模。
  2. https://weibo.com/ttarticle/p/show?id=2309405164089197330489
    https://weibo.com/ttarticle/p/show?id=2309405164091508392233
    https://weibo.com/ttarticle/p/show?id=2309405164089440600286
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    https://weibo.com/ttarticle/p/show?id=2309405164087679254584
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    https://weibo.com/ttarticle/p/show?id=2309405164088702665040
    https://weibo.com/ttarticle/p/show?id=2309405164091974222116
    https://weibo.com/ttarticle/p/show?id=2309405164089705103638
    https://weibo.com/ttarticle/p/show?id=2309405164091441545365
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    https://weibo.com/ttarticle/p/show?id=2309405164089512165546
    https://weibo.com/ttarticle/p/show?id=2309405164093643554869

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  1. 二發(fā)間隙制作雪芙醬,黃油隔熱水融化(或者微波爐叮一下),加入糖粉和牛奶攪拌均勻。

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  1. 加入低筋面粉用蛋抽攪拌順滑,裝入裱花袋冷藏15分鐘,冷藏到軟硬適中即可,不要太稀也不要太硬,類似沙拉醬的狀態(tài)即可。

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  1. 發(fā)酵結(jié)束后,表面擠上雪芙醬,放入預(yù)熱好的烤箱,風(fēng)爐模式155度烤制22分鐘。

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  1. 出爐后輕震模具脫模,涼透后密封保存。

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