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首頁 >> 烘焙配方 >>面包卷 >> 鹹香奶酪面包卷

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详细内容

鹹香奶酪面包卷

鹹香奶酪面包卷的做法
9.0 综合评分 296 人做过这道菜收藏
红叶99的厨房
红叶99 家里一大块奶酪就要到期，赶紧想办法做面包消耗掉。你家里也有需要消耗的奶酪吗？快来试下这款面包吧??

這款面包是鹹口的，加了奶酪裏面，有一種獨特的鹹香味。既宣軟又筋道，越嚼越香，越吃越想吃。強烈推薦大家試試哦。

做之前請詳細看小貼士！

沒有奶油奶酪可以用淡奶油代替，用量稍做調整，小貼士裏有寫到的。

烤盤：三能28×28cm金色烤盤

有不喜欢咸口的，可以适当减鹽，或者也可以做我这款醇香奶油卷http://www.xiachufang.com/recipe/100626450/

用料

金像高粉	280克
牛奶	125克
奶油奶酪	50克
全蛋液	30克
糖	40克
鹽	3克
酵母	3克
黃油	25克
全蛋液（刷表面用）	適量

鹹香奶酪面包卷的做法

除黃油以外的所有面团材料加入厨师机搅拌桶，奶酪要事先软化好。
啓動星豐廚師機，一檔4分，兩檔3分，揉到擴展階段，破洞邊緣不光滑。
加入事先软化好的黃油，再次启动厨师机，一档3分，两档3分。
揉到如圖中的手膜狀態即可。
蓋保鮮膜進行一次發酵。一次發酵溫度，建議25～27度之間。
發酵至兩倍大，手指沾面粉，插孔面團不回縮不塌陷，發酵完畢。一發溫度，建議25～27度之間。
發酵好的面團取出排氣，均分成九等份，滾圓蓋保鮮膜，松馳15～20分鍾。
我用的真空罩，無需抽真空。
取其中的一個小面團，擀成上窄下寬的橢圓型。
從一側卷起來。
卷成上細下粗的長條形狀，接縫處捏緊，如圖。
邊卷邊蓋上保鮮膜，防止風幹。
取其中的一個，擀成上窄下寬的長條狀，大約長度30～33厘米左右。
從寬的這邊卷起來，盡量左右對稱，松緊適度，（不要卷太緊！順著面的自然彈性去卷！）收尾處捏緊。
全都卷好後，尾部收口向下，依次放入烤盤，中間隔開距離。
放入溫暖濕潤處二次發酵，發到1.5倍大即可。二次發酵溫度不要超過38度。

取出刷蛋液，放入預熱好175度的烤箱中層，上下火175度，烤制18～20分鍾。
上色滿意及時蓋錫紙，防止上色過深或者烤糊。
出爐，取出放晾網上晾涼。
吃不完的面包，可以放到真空保鮮盒存放，能有效防止面包風幹，延緩面包老化。有興趣的小夥伴可以淘寶搜索店鋪號：68057999。
歡迎關注紅葉微信訂閱號：紅葉愛烘焙。

小貼士

1. 每家的烤箱温度都不一样，温度和时间请根据自己的烤箱脾气灵活调整。
2. 不同品牌不同地区的面粉湿度不同，吸水量也有很大区别，液体量请灵活掌握。
3. 没有奶酪可以换成等量淡奶油，黃油改为18克，鹽改为4克。
4. 表面也可以不刷蛋液，亚光的也不错，随自己喜欢。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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