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Tag Archives: Whipping Cream
奶黄面包卷
奶黄面包卷 by 毛毛妈 很久没有折腾面包机了,做了这个奶黄面包卷,用了一半全麦面,超柔软好吃。 用料: 汤种: 1:中筋面粉(All purpose flour)2大匙,水1/2杯和盐1/8茶匙。 面团: 2:蛋清1只,液体鲜奶油(Whipping cream)1/2杯(115克),牛奶1/2杯(115克),白糖1/4杯(56克),奶粉1大匙(5克),全麦面粉 (100% Whole wheat flour) 1.5杯(240克)减1大匙(10克),中筋面粉(All purpose flour)1.5杯(240克)减1大匙(10克),面筋粉(Wheat gluten) 2大匙(20克),快速发酵粉(Fast rising yeast)2茶匙。 3:熔化牛油1.5大匙(16克),玉米油1.5大匙(16克),拌匀。 奶黄馅: 4:奶黄馅:蛋黄4个,白糖2/3杯(140克),牛奶1/2杯(115克),中筋面粉4大匙(42克),奶粉2大匙(10克),牛油(Butter)3大匙(30克)。 蛋液: 5:蛋黄1个,加牛奶1大匙,拌匀。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon。以上量做16个奶黄面包卷。 做法: 汤种:在小碗中混合均匀,放入微波炉中加热20秒,取出搅拌均匀,再加热20秒,取出再搅拌,看情况再加热15秒,然后10秒左右,当搅拌时面糊出现一圈一圈的纹路即可。(图A)。发面:先将汤种及2料中的液体放入面包机里(图B),然后再将剩余2料依次放入面包机内(图C),面包机放至揉面档,开启。面包机启动后,刚和成面团时,加入熔化的黄油和玉米油,继续揉面过程。发酵2倍大(图D)。 奶黄馅:将4料的所有材料放入一不粘锅里,搅拌均匀,置炉上开中或,边搅拌加热至凝固成团,离火冷凉(图E),揉均匀(图F),分成16块待用。面包:案板上撒点干粉,将发好的面团从面包机里拿出,稍揉下,排气后分成16份,每份揉成一头大一头小的面团(图G),擀成椭圆的长饼,放入一块奶黄馅擀开(图H),从宽的一头卷起来(图I)。将做好面包坯放入铺了烤盘纸的烤盘上,刷上蛋液,醒30分钟到1个钟头左右到2倍大。入预热至350F/170摄氏的烤箱内烤15分钟上色即成。面包稍冷密闭保存看看内部组织。 心得: 1:没有全麦粉和面筋粉,就用3杯的高筋面粉代替所有面粉。 2:加些面筋粉,面包柔软吐丝。 … Continue reading
Posted in 文章
Tagged 1 Tablespoon, 1 Teaspoon, Purpose Flour, Wheat Gluten, Whipping Cream, Whole Wheat Flour, Yeast, 中式甜点
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