用料

高筋粉

500克

5克

40克

脱脂奶粉

20克

蛋黄

1个

日式老面(没有不加)

100克

牛奶

200克

150—180克

低糖酵母

5克

黄油

30克

【苹果卡仕达馅】

蛋黄

4个

低筋面粉

60克

牛奶

250克

鲜榨苹果汁

250克

40-60克

苹果

1个

【其他】

薄苹果片

铺顶

『青森苹果卡仕达面包』的做法

  1. 除酵母和黄油外所有材料混合均匀

  1. 揉至出筋

  1. 加入酵母和黄油

  1. 揉至完全扩展阶段

  1. 取出放入发酵盒进行一次发酵

  1. 28° 发1-1.5小时

  1. 开始准备内馅 苹果汁大家自己榨可以
    我直接买的盒马的鲜榨 里头有果肉
  2. 苹果切丁 用普通苹果就好
    “青森”它就是个名字 听起来好听一点而已
    休想杠我哈哈哈

  1. 蛋黄就位

  1. 打散后 加入牛奶和苹果汁

  1. 筛入面粉 混合均匀

  1. 倒入锅中 最小火炒 请不要停下你的小爪子
    一直翻炒 苹果丁晚一两分钟倒进去

  1. 别炒太干 不流动即可
    也别太湿 因为苹果丁后期还会析出水分
    盛出备用

  1. 发酵完成

  1. 倒出排气

  1. 分割成80克一个

  1. 排气滚圆 松弛十分钟

  1. 包馅

  1. 多少自己掌握 不要一味贪多呀
    会搞得一手都是

  1. 收圆 捏紧

  1. 放入模具
    放在28-36°环境中发酵50分钟左右

  1. 发酵完成 差不多两倍多大 轻按表面缓慢回弹即可 刷一层蛋黄水(蛋黄加点水打散)
    盖一片苹果片 压一压

  1. 烤箱上火190下火220预热20分钟
  2. https://weibo.com/ttarticle/p/show?id=2309405160930278244392
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    https://weibo.com/ttarticle/p/show?id=2309405160926608228386&rEF=653

  1. 一盘六个烤制24-28分钟左右
    最后几分钟开一下热风模式
    时间温度仅供参考啊

  1. 出炉der~
    同志们 苹果片烤火之后它不是硬的脆的
    它是水嫩嫩有点柔韧口感的 很好吃哒