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首頁 >> 烘焙配方 >>餐包 >> 煉乳奶油餐包

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详细内容

煉乳奶油餐包

煉乳奶油餐包的做法
8.2 综合评分 659 人做过这道菜收藏
啊呜511的厨房
啊嗚511

用料

種面團
高粉280克
酵母5克
水138克
蛋液30克
主面團
高筋粉120克
細砂糖40克
鹽4克
煉乳83克
蛋液32克
牛奶65克
黃油28克
杏仁奶油餡
黃油50克
細砂糖42克
蛋液50克
杏仁粉64克
表面裝飾
杏仁片適量

煉乳奶油餐包的做法

杏仁奶油餡做法
黃油切小塊軟化後加入細砂糖
用刮刀拌勻
分次加入打散的常溫蛋液，拌勻
加入杏仁粉，
用刮刀拌勻
裝入裱花袋後冷藏備用
種面團材料全部混合，揉成光滑的面团，面盆盖上保鲜膜，放在温暖处发酵
種面團发酵至3-4倍
发酵好的种面撕成小块（为了尽快搅拌均匀或者揉均匀）,加入主面團黄油以外的材料一起揉成光滑的面团。
略有筋度時加入黃油，繼續揉到能扯出較爲結實的半透明薄膜
揉好的面團整理光滑，蓋保鮮膜室溫靜置30分鍾
將靜置完成的面團取出按壓排氣，然後分割爲25等份。將其滾圓後蓋保鮮膜松弛10分左右
取松弛好的面團將其摁扁，擀成中間厚四周略薄的圓形
擠入適量杏仁餡，
收口捏緊
依次擺入烤盤
美的烤箱放一烤盤熱水（我用磅蛋糕模具裝的剛好放金盤旁邊），發酵模式溫度設置35度左右，時間設置70分左右，直到面團發酵到2.5倍大
然後取出面團，烤箱170度預熱。
面團表面噴一層水後裝飾上杏仁片或者粗粒砂糖
放入預熱好的烤箱。中層上管150度下管170度烤制22分即可出爐
表面金黃時要及時加蓋錫紙或者調整溫度
出爐立刻脫模至冷卻架冷卻

小貼士

PS：
1、液體量要根據面粉吸水性和具體狀態增減。
2、杏仁奶油餡包的适量刚好为这一盘分量，若是包多了最后不够可以用冰箱冷冻的豆沙紫薯枣泥等馅料补充。
奶油餡嗚在包的時候未稱重，並且每個人操作時候都會有差異所以不做定量。餡軟不易包建議先冷藏一段時間。
3、此配方爲屋諾28厘米金盤一盤量。同用金盤的前提下，下管溫度請按照上述適當提高。若是不能分控的烤箱，如ADRF,建議將金盤放在中下層，溫度設置上下管160度，面包表皮上色後加蓋錫紙以保持上下著色一致。
4、此配方面團膨脹度極好，可以用美的38升烤箱原裝烤盤鋪油紙來做，，烤位中層，溫度保持上下管一致即可。
若是用其他模具，做其他造型，请根据模具容量计算面团份量。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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