好吃的【葱香肉松面包卷】
by 毛毛妈
上次做小面包卷成品柔软好吃。今天改良加了一半全麦面，放了葱花肉松，烤出的成品，柔软，香飘满屋，很好吃。
面团：
1：鸡蛋清1只，水1杯减2大匙（210克），白糖1大匙（14克），奶粉1大匙（7克）；
2：中筋面粉1又1/4杯（200克），全麦面粉1杯（160克），面筋粉（wheat gluten）1.5大匙（14克），盐1/3茶匙；
3：快速发酵粉（fast rising yeast） 1.25茶匙；
4：牛油2.5大匙（37.5克）室温软化，玉米油1.5大匙（15克）；
馅料：
5：油1茶匙，盐1/2茶匙；
6：肉松4大匙，熟白芝麻1大匙，葱花3大匙；
其他：
7：蛋黄一个加水2茶匙拌匀。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、发面：先将1料放入面包机里，将所有2料混合均匀，也放入面包机内，最后放入3料发酵粉（图1），面包机放至揉面档，启动。当面包机开始启动，刚刚和成面团时，打开盖子，将4料的牛油和玉米油加入（图2），继续揉面过程。
2、等面团发好后（图3），拿出稍揉下，排气擀开成33厘米直径的圆饼，放1茶匙油刷匀后均匀撒上1/2茶匙盐（图4）。然后均匀撒上肉松，葱花和熟芝麻。用刀先切割成4等份（图5），每份再切割成3等份共12个三角形。从三角形底边卷起成筒（图6）。
3、做好的面包卷放到铺了烤盘之的烤盘上（图7），放温暖地方保湿醒发一个小时，发至原来的两倍大。冬天室温低，我将烤箱打开1分钟，然后关掉火，面包放入烤箱中醒发。
4、面包卷表面刷5料的蛋液（图8）。烤箱预热至350F/175摄氏度，温度达到后等几分钟，再将面包放入烤箱里烤15-17分钟，至表面金黄。面包出炉后稍冷凉，就可以食用了，真是太好吃了。
Tips：
1：吃不完的面包装在密封塑料袋里，放冰箱保存，吃的时候微波加热15秒左右。
2：由于加拿大的中筋面粉筋度高，所以我用它来做面包，再加上点面筋粉，吐丝情况很好，味道也很好。其他地区建议用高筋粉做。
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