柔软无比的汤种面包——心形淡奶汤种葡萄小包

2024-05-09 00:01:04 204

柔软无比的汤种面包——心形淡奶汤种葡萄小包
有时候真心感觉太能买模具了,有时候想找个模具都得翻好久,而且还常常会有买了好长时间的新模具忘记用了,!
这款模具是买来只做了一次轻乳酪蛋糕,今天想用它做个小面包试试,那个小心形还是蛮漂亮滴!
用什么方子呢,小孩子一般都喜欢吃松软的面包,我就用了淡奶汤种面包方子,做出来的小面包真真是柔软无比。
我这款汤种的方子做起来省事,却有非凡的效果,即使放两至三天,面包也能非常柔软好吃。
早上,刚出炉的松软小面包,让厨房满溢着迷人的香气,和至爱的家人围坐在餐桌前一起分享它们,那真真是极好滴!喜欢做面包的小伙伴,可以一试!

Details of ingredients

  • 高粉300克
  • 淡奶油80克
  • 蛋液50克
  • 汤种40克
  • 黄油30克
  • 2克
  • 清水90克
  • 细砂糖40克
  • 酵母4克
  • 葡萄干80克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 柔软无比的汤种面包——心形淡奶汤种葡萄小包

  • 1.1、汤种中的细砂糖溶入沸水中,倒入高粉搅匀成汤种放凉。
  • 2.2、将黄油以外的面包材料放一起揉至光滑面团,再加入汤种,继续揉匀。
  • 3.3、放入黄油将面团揉至扩展阶段,发酵至两倍大。
  • 4.4、发酵好的面团分成每个50克的小面团,松弛15分钟。
  • 5.5、取一块小面团,擀成圆形,包入葡萄干,封口后搓成长条,中心用筷子纵向压出折痕,将两头横折,放入模具进行二次发酵。
  • 6.6、发酵好的面包表面刷上蛋液,烤箱预热180度,中层烤15分钟就好了。
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