【法式巧克力酥卷】
by 毛毛妈
这个法式巧克力酥卷大家一定要试试。刚烤出来的面包又酥又松,配上里面的巧克力,味道绝对棒。
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;
巧克力馅:
5:半甜巧克力丁16大匙;
蛋液:
6:鸡蛋一个,加水1.5大匙,打匀成蛋液。
以上材料做16个法式巧克力酥卷。
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),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条,压扁后擀开,成15×40厘米的长方形(图4),将牛油薄片平铺在左边2/3的面积。将右边没有牛油的1/3向左叠(图5),再将有牛油的左端1/3向右叠(图6)。旋转90度后,擀开成30×60厘米的长方形(图7),再从两端往中间叠成三褶(图8),用保鲜膜包好,放冰箱里冷藏15分钟。
3、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。
4、重覆步骤3两次。然后将面团擀开成30×60厘米的长方形,用刀在中间横切成4个方形(图9),每个方形再切4等份(图9),共16等份。
5、将每份刷上蛋液(图10),中间放一大匙巧克力丁(图11)。左端1/3向右叠(图12),然后再向左叠,轻轻压紧(图13)。将做好的封口朝下,放入铺了烤盘纸的烤盘里,用保鲜膜盖好,放冰箱冷藏45分钟。
6、取出巧克力酥卷刷上蛋液,盖上保鲜膜,室温静置45分钟左右,至增大50%(图14)。烤箱预热至375F/190摄氏度,温度达到后再等3分钟,放入烤箱里烤15分钟左右至表面金黄即可。
爱心提示:吃不完的法式巧克力酥卷装在密封塑料袋里,放冷冻室保存,吃的时候350F/175摄氏度烤5分钟。
I discovered your blog site on google and check a few of your early posts. Continue to keep up the very good operate. I just additional up your RSS feed to my MSN News Reader. Seeking forward to reading more from you later on!…
I really like your writing style, wonderful info, thanks for putting up :D. “Kennedy cooked the soup that Johnson had to eat.” by Konrad Adenauer.
I¦ll right away snatch your rss feed as I can not find your e-mail subscription hyperlink or e-newsletter service. Do you’ve any? Kindly permit me understand so that I may subscribe. Thanks.
I will immediately seize your rss as I can’t in finding your e-mail subscription link or newsletter service. Do you have any? Please let me understand in order that I could subscribe. Thanks.