紫薯面包

2024-05-15 06:01:08 34

紫薯面包
其实就是将地瓜面包中的红薯泥换作了紫薯泥而已。
紫薯无疑是时下推崇的深色食物之一。它的好处便在于那一身深紫色。然而,紫薯含水量少,淀粉质较红薯略重,无论蒸烤,吃起来远比红薯噎人。纵有千般好,口感不佳,实难引人兴致,奈若何?一堆紫薯,最终变成紫薯泥存起来,伺机待用。
终于灵光浮现,来个紫薯面包。作为馅心的紫薯中加入黄油与糖粉,吃起来香甜润滑,不再似当初那么噎人。

Details of ingredients

  • 高筋粉75克
  • 全麦粉25克
  • 细砂糖5克
  • 1/8小勺
  • 干酵母1/2小勺
  • 紫薯泥25克
  • 鲜奶55克
  • 黄油5克
  • 紫薯泥75克
  • 糖粉8克
  • 黄油5克

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 紫薯面包

  • 1.面团料:高筋粉75克,全麦粉25克,细砂糖5克,盐1/8小勺,干酵母1/2小勺,紫薯泥25克,鲜奶55克,黄油5克
  • 2.将除黄油外的面团料倒入大碗,
  • 3.揉成均匀面团,加入黄油
  • 4.继续揉至拉膜
  • 5.放入碗中,进行基础发酵
  • 6.准备馅料:紫薯泥75克,糖粉8克,黄油5克
  • 7.紫薯泥趁热,加入糖粉和黄油
  • 8.拌匀
  • 9.分成三等分,搓成球,拌匀
  • 10.面团发酵完成
  • 11.排气,分割成三等分,滚圆
  • 12.按扁,包入馅料
  • 13.捏紧收口,收口向下放置,松弛约10分钟
  • 14.按成直径约8厘米的饼状,继续发酵20分钟
  • 15.用叉子在表面以三等分间距,压出印痕,继续发酵5分钟
  • 16.放入烤箱,中层,上下火170度,烤约18分钟
  • 17.表面金黄,出炉
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