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銀耳小餐包

銀耳小餐包的做法
8.9 综合评分 71 人做过这道菜收藏
泳歌的厨房
泳歌配方适用做12连模小餐包或450克吐司模具一个。有点QQ的口感，非常美妙。

银耳戚風蛋糕http://www.xiachufang.com/recipe/102287209/

用料

銀耳糊	130克（煮後糊的重量）
高筋面粉	250克
細砂糖	45克
酵母	3克
鹽	2克
全蛋液	30克
黃油	25克
奶粉	15克
裝飾材料
蛋白	適量
白芝麻（炒熟）	適量

銀耳小餐包的做法

銀耳用水泡發後洗淨去蒂用剪刀剪成小塊
装入料理杯中加入適量清水，用料理棒打成细腻的糊状
三种制做銀耳糊方法

1:將打細後的銀耳選擇用豆漿機裏制作。（建議用料理棒打成略細糊後再放入豆漿機中制作，因豆漿機中有個網罩，如銀耳不夠細會被網罩擋住。）

2：银耳中加適量水选用电压力煲选煲粥功能，

3：用高壓鍋來煮，上氣後轉小火煮30分鍾左右煮至銀耳黏稠
称出130克銀耳糊用来做銀耳小餐包。是非常浓稠状态的銀耳糊。
除黃油，鹽，所有材料揉到扩展，加入黃油，鹽揉到揉至完全阶段，可以拉出薄膜即可。
夏天如選面包機揉面，建議揉面過程中打開面包機蓋，以免因攪拌産生高溫影響發酵。
放在溫暖處進行基礎發酵。
天冷我會用海爾嫩烤箱發酵，開發酵功能設制35度放碗熱水一發實際溫度控制在26度左右50分鍾左右完成發酵。
面團發酵到兩倍大時，手指粘面粉戳一下，不回彈不回縮。
發酵好的面團排氣然後分成12等份。滾圓蓋保鮮膜醒15分鍾。
將醒後的面團再次滾圓，刷上蛋白液體粘上芝麻排入模具中。
（是拿著刷了蛋清的面團粘芝麻）
放温暖湿润处，进行二次发酵2至2．5倍大。可选用烤箱发酵功能放碗热水发酵。发酵温度控制在36度左右。50分钟左右发酵完成。
送入預熱好的烤箱中下層，上下火180度，烤25~30分鍾(我烤了30分鍾)上色後蓋上錫紙，烤至表面金黃即可。
出爐後立刻倒出，烤架上晾涼至手溫用密封袋保存。
老婆說這麽好吃的面包你裏面加了什

小貼士

面團的液體，可以根據自己面粉吸水和當地氣候潮濕程度適當的增減
面團一定要揉出膜，還有發酵要到位，這樣面包的口感才會松軟。
烤箱品牌不同，溫差也稍有不同，根據自加烤箱溫度來適當調節。
一發最佳發酵環境爲28-29度，濕度爲75%
二发最佳发酵环境温度为36－38度，湿度为85% 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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