【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。
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