私房爆款巨好吃芝士条面包锁死这个配方,不迷路❗
此方子可以12个芝士条面包
用料
高筋面粉
400克
低筋面粉
100克
奶粉
25克
鸡蛋液
60克
315克
新鲜酵母
18克
6克
细砂糖
60克
黄油
50克
表面装饰
芝士碎
适量
沙拉酱
适量
蜜酱
出炉用
30克
蜂蜜
12克
我宣布这是最好吃的芝士条面包锁死这个配方的做法
- 除了黄油以外,把所有的材料依次放入厨师机,盐和酵母错开来放,不能放一起(夏天揉面要用冰的液体)
- 2档混合均匀再用5档揉到能拉出粗膜的时候加入黄油。
- 再用2档把黄油揉到完全吸收后,继续用5——6档揉到完全阶段,能拉出有弹性的手套膜
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- 出缸温度控制在26度左右
- 取出面团基础发 酵到两倍大。
- 排气平均分成12个,每个面团大概是85克左右,放保鲜盒醒15分钟左右。(夏天少醒一会,冬天多醒一会)
- 拿出醒好的面团擀成长方形,翻面,底部按薄。
- 从上而下卷起来。
- 搓成长条。
- 表面喷水,裹上芝士碎。
- 摆入烤盘
- 送入发 酵箱,发到2倍大
- 表面挤上沙拉酱。
- 放入提前预热好的烤箱中下层上下火175度烤18分钟左右,
- 颜色满意盖锡纸,以免上色过度。
- 出炉后出炉趁热表面刷上一层蜜酱。(沙拉酱和蜂蜜搅拌均匀即可)再撒点欧芹碎点缀一下。(没有可以忽略不撒)
- 一口沦陷
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