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Tag Archives: Coconut
【椰蓉面包-非汤种】
【椰蓉面包-非汤种】 by 毛毛妈 最近苏姐做的各种甜面包都很诱人,且说这个方子不比北海道面包差。心又痒痒,用了一半的量做了这个椰蓉面包。 用料: 面团: 1:鸡蛋1只打散取一半,牛奶3/4杯(150克克),白糖3大匙(39克),奶粉1.5大匙(6克),中筋面粉 (All purpose flour) 1又3/4 杯减1.5大匙(268克),面筋粉(Wheat Gluten)1.5大匙(14克),快速发酵粉(Fast Rising Yeast)1茶匙。 2:室温软化牛油3大匙(45克)。 椰蓉馅: 3:白糖1/4杯(52克),中筋面粉(All purpose flour) 1大匙(10克),碎椰蓉(Unsweetened fine coconut)1/4杯(24克),椰蓉香精1/3茶匙,黄油(Butter)2大匙(28克)微波熔化。 4:打散鸡蛋取1/4; 5: 葡萄干1/4杯; 蛋液:剩余1/4蛋汁涂面包用。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon。以上量做8个椰蓉包。 做法: 1、发面:先将1料里的液体材料放入面包机内,最后放干料(图1),面包机放至揉面档,开启。面包机启动后,刚和成面团时,加入软化的黄油,继续揉面过程。 2、椰蓉馅:先将3料里的糖,面粉及碎椰蓉放一盆里拌匀,然后放入熔化黄油,最后再放入5料拌匀备用(图2)。 3、椰蓉包:案板上撒点干粉,将发好的面团从面包机里(图3)拿出稍揉下,擀成长25厘米宽16厘米的长方形饼,放入椰蓉馅抹平在饼皮上(图4),然后均匀撒上1/4葡萄干,用手稍压紧,用刀横向切成8长条,每条从一端松松卷起(图5),放入铺了烤盘纸的烤盘上,保湿醒发到两倍大(图6)。 4、面包上稍微刷上点蛋液,将烤盘放入预热至350F/170摄氏的烤箱内,烤15分钟上色即成。如是上色不大好,这时开上火(Broil, low)再烤1-2分钟上色即可。各家的烤箱不同,注意温度及时间。 面包稍冷就可食用了。 后记:这个方子,面包也吐丝,内部组织挺好,谢谢苏姐姐。但感觉上,面包没有用汤种北海道面团香浓。喜欢用汤种北海道面团的见香甜松软-【汤种椰蓉包】。 You … Continue reading
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Tagged 1 Tablespoon, 1 Teaspoon, Coconut, Purpose Flour, Wheat Gluten, Yeast
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