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白芝麻小餐包

白芝麻小餐包的做法
10 人做过这道菜收藏
爱新觉罗_金金的厨房
爱新觉罗_金金面团中加入白芝麻（熟芝麻），烤成小巧的餐包，很是美味。
PS:方子的量做八個小餐包。

用料

高筋面粉	300克
糖	15克
鹽	6克
奶粉	9克
黃油	14克
酵母粉	3克
水	210克（留出10克水來調節用量）
白芝麻（熟的）	35～40克
白芝麻	適量（面包表面蘸用）

白芝麻小餐包的做法

夏天很適合手揉面，室溫一般挺高的，用廚師機一不小心就會攪拌過度，所以這次我是手揉。
除黃油和白芝麻外，其他材料混合，慢慢加水，揉成面团，开始会很黏手，不要着急，用揉搓的方式让面团出筋，揉到可以拉出筋，面团变得滑润，就可以加入黃油了。
将黃油揉捏进面团，可用手按压面团的方式，彻底将黃油和面团混合均匀。
然後用摔打的方式，讓面團繼續出筋，重複摔打和揉捏。
揉到可以拉開膜但是會有光滑的破洞，就是快要成功了，繼續摔打一會兒?
直到拉開薄膜，可以看見手指紋的薄度而不會破損，就成功了。
（揉面時間我一共用了半個小時左右，給大家參考）
然後，將白芝麻灑在面團上，按照外側、右側、左側、內側這樣將面團折起，再用手按壓使芝麻能均勻的混入面團中。
將混合好的面團蓋濕布（是用力擰幹的濕布！）或者保鮮膜，放置30度的環境下，發酵約70分鍾。（時間和溫度都是參考，依自己實際情況來定）
將發酵好的面團輕拍排氣，然後分割成八等份。
將每一個小面團分別滾圓
八份滾圓的小面團蓋濕布，靜置10～15分鍾。
將靜置好的面團再次一個一個重新揉圓，收口捏緊，表面刷一些清水，拿著面團的濕潤面去蘸取白芝麻。
將蘸好芝麻的面團依次放在鋪了油紙的烤盤上，蓋上濕布或者保鮮膜進行第二次發酵，30度的室溫，發酵時間約爲45分鍾。（溫度和時間作爲參考）
將發酵好的面團，放入預熱200度的烤箱中，烘烤12～15分鍾。

小貼士

没有白芝麻的，也可以用黑芝麻代替呀～(′?｀)σ 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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