【可颂牛角面包】

【可颂牛角面包】
by 毛毛妈

二月份在波兰出差时吃了一款带馅的可颂牛角面包,觉得挺好吃。儿子对奶黄馅情有独钟,
就为他做了这个奶黄馅的牛角面包。烤出来的面包外皮层次分明,又轻又酥。我们家LD们都很喜欢,说比外面买的都好,哈哈。

 【可颂牛角面包】

用料:
1:温水1杯+2大匙(共270克),白糖1大匙(14克),快速发酵粉(fast rising yeast)1.5茶匙;
2:中筋面粉2.5杯(400克),白糖1/4杯(53克),拌匀;
3:玉米油1大匙;
4:牛油3/4杯+1大匙(185克),切成薄片,室温下放置30分钟;
奶黄馅:
5:鸡蛋蛋黄3个,白糖1/2杯(105克),牛奶6大匙(89克),中筋面粉3大匙(33克),奶粉2大匙(10克),牛油(butter)2大匙(30克)。
以上材料做18个可颂牛角面包。

注:1大匙Tablespoon=15毫升,1茶匙Teaspoon=5毫升,1杯Cup=240毫升。

做法:
1、先将所有1料放入容器中搅拌均匀(图1左),再静置10分钟。中号盆内放入所有2料(图1右),将1大匙玉米油拌入1料的酵母水,然后倒入中号面盆里和成软面团(图2),盖上保鲜膜放温暖地方发酵。

2、等面团发到两倍大以后(图3),放入冰箱冷藏20分钟。拿出面团稍揉成长圆柱,压扁后擀开,成6×16英寸的长方形,将牛油薄片平铺在左边2/3的面积。将没有牛油的1/3向左叠(图4),有牛油的左端1/3再向右叠(图5)。旋转90度后,擀开成11×22英寸的长方形(图6),再从两端往中间叠成三褶(图7),用保鲜膜包好,放冰箱里冷藏15分钟。

 【可颂牛角面包】

3、趁这空档来做奶黄馅:将所有5料放入一碗中,用叉子搅拌到无粉状颗粒(图8)。放入微波炉中加热30秒,取出搅拌均匀,再加热30秒,取出搅拌均匀,然后看情况重复加热20秒后搅拌,直至块状(图9)。冷凉后放入一塑料袋里揉均匀(图10),分成18块待用(图11)。

可颂牛角面包21 【可颂牛角面包】

4、面团醒好后,从冰箱里取出,擀开成11×22英寸的长方形,再叠成三褶,冷藏15分钟。

5、重覆步骤4两次,然后将面团擀开成0.5厘米厚的正方形(图12)。用刀切成9块,然后对角切成18个三角(图13)。放一份奶黄馅在三角型的底边,卷成卷,弯成月牙(图14-15)。将做好的面包卷放入铺了烤盘纸的烤盘里(图16),放冰箱冷藏30分钟。

6、烤箱预热至400F/205摄氏度,温度达到后再等3分钟,将烤盘放入烤箱里烤10分钟,降温到350F/175摄氏度,再烤10-13分钟即可。

可颂牛角面包F21 【可颂牛角面包】

贴士:
吃不完的牛角面包装在密封塑料袋里,放冷冻室保存。吃的时候微波加热20秒,如果用350F/175摄氏度烤5分钟更好。

pf button big 【可颂牛角面包】

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