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详细内容

黃油卷小餐包

黃油卷小餐包的做法
8.3 综合评分 652 人做过这道菜收藏
啊呜511的厨房
啊呜511 萌不萌？萌不萌？
反正我覺得挺萌哒~~
手裏的幾本日本的烘焙書都管它叫“奶油卷”
相對于大部分餐包來說
黃油卷的甜味比較適中，油和糖比例都在14%
說它是點心面包也未嘗不可的。
胖乎乎的造型很可愛，松軟可口，拿到樓下，小嗚的小夥伴們一會就分完了

用料

種面團
高筋面粉 175克
酵母 2.5克
水110克
主面團
高筋面粉 45克
低筋面粉30克
细砂糖 35克
盐 4克
全蛋液50克
黄油 35克
＃表面裝飾
全蛋液	適量

黃油卷小餐包的做法

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倍以上
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
將靜置完成的面團分割爲九等份
滾圓後蓋保鮮膜松弛15分鍾左右
取一個松弛好的面團，擀成橢圓
翻面，自左右兩邊各向1/3處內折
捏緊，
將一端搓成尖的
蓋保鮮膜松弛5分鍾左右
松弛好的水滴形面團取一個
將其擀成長的三角
擀的時候從面團的1/3位置分別向上、向下擀制
注意只是擀長，不要擀寬
向下擀的時候左手沾少許幹粉，輕拉住末端
用擀面杖慢慢往下擀
擀好後輕輕用手提起，使面筋稍微松弛
然後放在操作台上
擀好的長度對比如圖
自上而下卷起
卷好的卷卷，胖乎乎很可愛
等距擺上烤盤
烤箱放一烤盤熱水，發酵模式溫度設置35度左右（也可以根據自己的烤箱設定或者不設置），時間設置40分左右，直到面團發酵到2~2.5倍大
准備少許全蛋液，打勻（建議過篩一下）
給餐包表面均勻的刷上蛋液
放入預熱好的烤箱
中層上下管170度烘烤20分鍾左右
出爐轉移到冷卻架放涼即可
更早看到、更多動態請關注嗚的微信訂閱號：awu592872952

小貼士

小貼士
1、液體量請靈活控制。水量不建議過大哦~
太過濕軟的面團在烘烤的時候紋路和層次會消失。
2、面團只要揉擴展階段即可，揉過頭的話餐包造型會不夠挺，紋路也會消失
3、再次啰嗦整形
擀的時候一定注意是擀長，不是擀寬
另外開始的位置，也不要太寬，寬的話整個卷卷會變得很長，就沒那麽萌啦。
擀的时候尽量两边擀直，万一真的曲线了，手指提起末端尖端，慢慢拉起来整理一下即可免责声明：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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