小小菠萝包

2024-05-06 08:59:09 88

小小菠萝包
上周给老公做了一周的鸡蛋煎吐司,不说他连续吃同样的早餐什么感觉,我做的都觉得单调极了。下周他还是会非常累,不能再做吐司了,所以做了菠萝包来做早餐。刚出炉的时候那叫一个香啊、酥啊!先被我一口气吞了两个,午饭又吞了一个,呵呵!这个面包可是非常适合做夏季早餐啊,你绝对不会说“刚起床没胃口,吃不下去”!

Details of ingredients

  • 高粉300g
  • 白糖50g
  • 4g
  • 酵母5g
  • 蛋清1个
  • 鲜奶100g
  • 鲜奶汤种100g
  • 无盐奶油30g
  • 无盐奶油45g
  • 白糖40g
  • 蛋黄1个
  • 低粉70g

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 小小菠萝包

  • 1.1 25克面粉 125克牛奶搅拌均匀,小火煮成糊状放凉备用
  • 2.2 主料先液体后固体放进面包桶,启动面包机揉至完成阶段进行基础发酵
  • 3.3 基础发酵完成的面团
  • 4.4 把发面团分成大小均匀的16份儿,排气滚圆,盖上保鲜膜松弛15分钟
  • 5.5 趁着面团松弛的空当儿做菠萝皮儿 45克无盐奶油 40克白糖 1个蛋黄 70克低粉儿
  • 6.6 无盐奶油室温软化后,分别加入白糖及蛋黄,搅打成松发状
  • 7.7 再加入低粉用橡皮刮刀搅拌成团
  • 8.8 做好的菠萝皮儿面团(夏天室温高,如果做完后觉得太软可以放冰箱冷冻室3-5分钟取出再用)
  • 9.9 松驰好的面团再次滚圆,取一小块儿菠萝面团滚圆
  • 10.10 滚圆的面团直接放到铺了油布的烤盘上,再把菠萝球按成圆片盖在面团上
  • 11.11 做好的菠萝生坯放进烤箱进行最后的发酵(一共做了16个,烤盘里放了12个,另外四个放到小模子里)
  • 12.12 发酵好的面团,表面刷上均匀的蛋黄液(我不想再浪费一个鸡蛋,所以直接刷的蛋清)
  • 13.13 烤箱中层180度18分钟左右
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