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Tag Archives: Whipping Cream
绿豆蓉菠萝包
绿豆蓉菠萝包 by 毛毛妈 有次早餐,毛毛和我们一起吃菠萝包时说:“妈妈,这个包子怎么没馅呢?”。我说:“好,下次做带馅的。” 夏天到了,用了绿豆蓉馅,清热解暑。绿豆蓉馅配这个菠萝包,真是人间美味! 用料: 汤种: 1:中筋面粉(all purpose flour)2大匙(21克),水1/2杯(120克)。 面包: 2:鸡蛋1只,盒装液体鲜奶油(whipping cream)1/2杯(118克),牛奶1/2杯+1大匙(134克),白糖1/2杯(105克),奶粉2大匙(11克),中筋面粉(all purpose flour)3杯减2大匙(475克),面筋粉(wheat gluten)3大匙(28克),快速发酵粉(fast rising yeast)2茶匙。 3:牛油1.5大匙(16克)微波炉加热至熔化,玉米油1.5大匙(16克),拌匀; 绿豆蓉馅: 4:绿豆沙512克,做法见后面,分成16份,每份揉成32克小球; 酥皮: 5:黄油1/2杯(120克)室温软化,糖粉1杯(130克)和奶粉(milk powder)2大匙(10克)拌匀 ; 6:鸡蛋1个打散,低筋面粉1又1/2杯(200克); 蛋液: 7: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个菠萝包。 做法: 汤种:将1料放到小碗中混合均匀,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,然后每次10秒左右,当搅拌时面糊出现一圈一圈的纹路即可(图A),保湿冰箱过夜。 发面:先将汤种放入面包机里,然后将2料依次放入面包机内(图B),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(图C),继续揉面过程。 酥皮:将软化的黄油用打蛋器打到发白(图D),放入5料中的鸡蛋打匀(图F),最后放入面粉,用中低速打20-30秒,然后用手捏成团(图G),分成16份保湿备用(图H)。 菠萝包:案板上撒点干粉,将发好的面团从面包机里(图I)拿出稍揉下,排气后分成16份,每份揉成小圆球后压扁成饼,放上一颗绿豆蓉球,包起揉圆。 拿出一份酥皮面团用手压成圆饼(图J),盖到刚揉好的发面球上(图K),轻轻压包裹住1/2的面团(图L),收口向下,两手前后将面包揉成馒头状(图M),用刀在酥皮上划上痕。 将做好面包坯放入铺了 烤盘纸的烤盘上,醒30分钟到1个钟头左右到2倍大。刷上蛋液(图N),将烤盘放入预热至350F/170摄氏的烤箱内(图O),烤15-17分钟上色即成。如是上色不大好,开上火(Broil, … Continue reading
Posted in Bread, Buns, Dessert, 点心
Tagged 1 Tablespoon, 1 Teaspoon, Milk Powder, Purpose Flour, Wheat Gluten, Whipping Cream, Yeast, 面包
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