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牛角包 (牛角包)



成份:

中筋麵粉 250克

鹽 5克

白砂糖 20克

奶粉 7克

酵母 12克

無鹽奶油 180克(裹入160克、麵團20克)

水 135~140克

蛋液 適量


步驟:

1、將粉類材料準備好。

2、將粉類食材放入攪拌機中,加入冷水,低檔混合,中檔攪拌揉麵。

3、用攪拌機攪拌成光滑麵團,加入奶油,揉至完全吸收。

4、將揉好的麵團?成1公分的厚麵皮冰箱冷凍1小時。

5、將奶油用厚密實袋盛裝後?成大小合適的方形。

6、將麵片稍微?開,將奶油放到中間。

7、兩側向裡折,包裹住奶油將邊捏緊。

8、順勢?成60公分的長方形。

9、將長方形分成三等分折起來;將折好的麵團入冰箱冷凍30分鐘,將麵團轉90度,再次?成60公分的長條,折成三折即可(三折兩次)。

10、將折好的麵片?成約0.4公分的麵皮,在麵皮每隔10公分上做標記,用利刀切成數個底邊10公分,高18公分的等腰三角形。

11、撣淨麵粉,從底邊捲起,成可頌麵包(牛角麵包)。

12、靜置發酵至麵包生坯輕盈,表皮乾燥後塗抹蛋液。一鍵烘焙,用手機操作設定,烤箱預熱210度。

13、將烤盤置於烤箱中層。

14、烤15分鐘,至表面金黃即可。



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