【法式奶油牛角面包】

【法式奶油牛角面包】
by 毛毛妈

毛毛学校的法语课有活动,要带法式点心与同学分享,给他做了这个法式奶香牛角面包。刚烤出来的面包,真是又酥又松,又带有奶香甜味,一级棒。

法式奶香牛角面包F1 【法式奶油牛角面包】
用料:
1:温水1杯+3大匙(共285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(55克),拌匀;
3:玉米油1大匙;
4:牛油3/4杯+1大匙(185克)切成薄片室温放置30分钟;
奶油馅:
5:牛油2大匙(30克),中筋粉3大匙,炼乳1.5大匙,糖粉(icing sugar)4.5大匙,香草香精1茶匙;
以上材料做24个法式奶香牛角面包。

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揉成软面团(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7-8),用保鲜膜包好,放冰箱里冷藏15分钟。

法式奶香牛角面包1 【法式奶油牛角面包】
3、趁这空档来做奶油馅。将5料里的牛油放入一中号碗中,微波炉加热熔化牛油,然后放入所有剩余5料(图9),拌匀待用(图10)。

4、面团醒好后,从冰箱里取出,,擀开成30×60厘米的长方形,再叠成三褶,冷藏15分钟。

法式奶香牛角面包2 【法式奶油牛角面包】
5、重覆步骤4两次,然后将面团擀开成30×60厘米的长方形,用刀在中间横切成2等份,每份再对角切成12个三角形(图11)。放3/4茶匙的一份奶油馅在三角型的底边(图12),向上卷成卷,两角向里弯成牛角型(图13)。将做好的牛角面包放入铺了烤盘纸的烤盘里(图14),放冰箱冷藏30分钟。

6、烤箱预热至400F/205摄氏度,等3分钟,将烤盘放烤箱里烤10分钟,降温到350F/175摄氏度,再烤12-15分钟即可。

法式奶香牛角面包F1 【法式奶油牛角面包】
爱心提示:
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 【法式奶油牛角面包】

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