FLUFF焦糖棉花糖——红糖发糕

2024-04-29 07:22:03 393

FLUFF焦糖棉花糖——红糖发糕
中西合璧Fluff焦糖棉花糖红糖发糕(8 寸)倍增口感度!

作者:凡心0521

Details of ingredients

  • 馒头面粉350g(中粉)
  • 安琪耐高糖酵母5g
  • 开水210g,35度左右(红糖中)
  • fluff焦糖棉花糖10g
  • 葡萄干少许
  • 红枣少许
  • 红糖10g(加入面团中)
  • 红糖80g(加水融化)
  • 2g
  • 蛋糕活底模具1个,8寸

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间一小时

Steps to make FLUFF焦糖棉花糖——红糖发糕

  • 1. 厨师机揉面:酵母加面粉搅拌均匀
  • 2.倒入30度以下的红糖水(210克温水加80克红糖)过热以免烫伤酵母
  • 3.为了增加发糕柔软湿润的口感加入10克焦糖味的fluff棉花糖
  • 4.厨师机先1档低速3分钟中再2档揉成9分左右的光面团
  • 5.加入10克红糖和少许剪碎的红枣,不喜欢红枣可以不加。建议厨师机1档低速拌匀即可
  • 6.揉好的面糊很稀。8寸活低蛋糕模具底部铺上油纸,倒入面糊用刮刀稍做整理
  • 7.盖上保鲜膜开烤箱发酵功能无需预热60分钟左右,发至2倍左右
  • 8.发的很满顶部粘到保鲜膜了,将保鲜膜拉出会看到发酵好拉丝的状态
  • 9.表面铺上切半的红枣,葡萄干,撒些桂花和红糖即可。红糖不要撒太多,避免沾到模具边缘
  • 10.锅内大火烧开水,将模具放入蒸屉改中大火30到35分中左右。关火闷33分钟
  • 11.隔夜后早餐蒸一下就软软的
  • 12.成品图
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