日式炼乳面包

2024-05-04 03:04:40 191

日式炼乳面包
重复做了几次的面包,喜欢它的香,它的软,它的甜,关键做起来成功率很高,即便没有手套膜,一样松软,被面包手套膜折磨的亲可以试试。

Details of ingredients

  • 高筋粉200克
  • 白糖20克
  • 牛奶125克
  • 炼乳15克
  • 黄油20克
  • 酵母3克
  • 炼乳20克
  • 黄油20克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 日式炼乳面包

  • 1.准备的原料。
  • 2.除黄油以外所有的主料加一起。
  • 3.面包机揉面20分钟后加入主料的黄油继续揉面20分钟后发酵。
  • 4.发酵过程中,表面涂抹的黄油20克加入炼乳20克调匀待用。(可以将黄油隔水融化在加炼乳,室温高的时候不融化黄油也可以)
  • 5.发好的面团擀成薄片,刷上一层黄油炼乳酱。
  • 6.撒上泡软的葡萄干(轻轻用手压压葡萄干,使葡萄干更牢的粘在面皮上)。
  • 7.切成长条。
  • 8.长条叠起来再切小块。
  • 9.码放在蛋糕模具中。
  • 10.发酵成两倍大的时候在表面再刷上一层黄油炼乳酱。
  • 11.烤箱预热180度,烤制30分钟。
  • 12.脱模,再筛上一层糖粉就可以。
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