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

牛奶

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

沙拉酱

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

  1. 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)

  1. 2档混合均匀再用5档揉到能拉出粗膜的时候加入黄油。

  1. 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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  1. 出缸温度控制在26度左右

  1. 取出面团基础发 酵到两倍大。

  1. 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)

  1. 拿出醒好的面团擀成长方形,翻面,底部按薄。

  1. 从上而下卷起来。

  1. 搓成长条。

  1. 表面喷水,裹上芝士碎。

  1. 摆入烤盘

  1. 送入发 酵箱,发到2倍大

  1. 表面挤上沙拉酱

  1. 放入提前预热好的烤箱中下层上下火175度烤18分钟左右,

  1. 颜色满意盖锡纸,以免上色过度。

  1. 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)

  1. 一口沦陷