9.1综合评分

87人做过这道菜

做面包的Even

用料

高筋粉

500克

100克

6克

耐高糖酵母

6克

奶粉

23克

鸡蛋

2个

125克

牛奶

125克

红茶包

4克

黄油

60克

奶酥馅

细砂糖

40克

黄油

100克

1克

鸡蛋

50克

奶粉

100克

红茶包

1包

玉米淀粉

15克

酥粒

黄油

30克

25克

低筋粉

40克

奶粉

5克

杏仁粉

10克

私房爆火的伯爵红茶奶酥面包，超详细制作教程！的做法

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  1. 首先把除黄油之外的全部原料加入厨师机

  1. 搅拌出厚膜状态

  1. 然后加入黄油

  1. 最终搅拌出手套膜，然后把搅拌好的面团揉光滑放到发酵箱里30度发酵一小时

  1. 接着来做奶酥馅，把软化的黄油、糖、盐和红茶包放到一个容器里

  1. 用打蛋器打到微微发白

  1. 然后加入蛋液

  1. 继续打到看不见鸡蛋的状态

  1. 最后加入全脂奶粉和玉米淀粉，用刮板拌匀

  1. 面团发酵完成以后把它分成80克每个

  1. 揉圆松弛20分钟

  1. 把黄油，糖，低筋粉，奶粉和杏仁粉全部混合一块拌匀

  1. 然后用手搓成小颗粒

  1. 把松弛好的面团略微拉长，然后擀薄，擀成一个规则的正方形

  1. 翻面，底部打薄

  1. 薄薄的抹上一层奶酥

  1. 最后把面团叠起来

  1. 卷好之后稍微压一下压扁，然后放冷藏松弛十几分钟

  1. 冷藏过后奶酥馅会凝固，把面团竖着切成两条

  1. 切面朝上，把两条面团交叉放置

  1. 然后把面团交叉编起来

  1. 两端捏紧

  1. 全部做完之后32-35度发酵40分钟到一个小时

  1. 发到大概1.5倍大小，把表面刷上全蛋液

  1. 撒上酥粒

  1. 烤箱预热，上温190下温180，放在中下层烤15分钟左右