全麦圣诞花环面包(手工揉面)

2024-05-16 18:01:04 92

全麦圣诞花环面包(手工揉面)
Merry Christmas!面包花环,观赏性和实用性并重!

Details of ingredients

  • 全麦高粉250g
  • 细砂糖30g
  • 3g
  • 鸡蛋1个
  • 牛奶120g
  • 黄油40g
  • 蛋液少许

Technique

  • 难度初级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 全麦圣诞花环面包(手工揉面)

  • 1.准备面包原料
  • 2.鸡蛋,糖,酵母放一边;盐放另一边
  • 3.倒入牛奶
  • 4.用筷子搅拌成棉絮状,盖保鲜膜放冰箱冷藏20分钟
  • 5.20分钟后取出,面团较为湿润
  • 6.倒出来开始揉面,双手揉面,手腕用力,揉5分钟
  • 7.接着搓面,一手轻抓一端,另一只手向前搓
  • 8.向后卷,揉几下,再接着向前搓,这个过程需要10-15分钟
  • 9.直到面团三光,就可以加入黄油了
  • 10.面团稍压扁,加入室温软化的黄油,收口
  • 11.双手揉面直至黄油完全被面团吸收
  • 12.轻抓面团摔面
  • 13.往前卷,收起来
  • 14.揉几下
  • 15.揉成长形,继续摔面
  • 16.摔面10分钟之后收圆检视出膜状态
  • 17.切一小块,收圆,静置30秒
  • 18.拉出手套膜,透光,即可
  • 19.将两个面团都成一体,收圆,放在干净干爽的容器里,准备发酵
  • 20.放烤箱发酵,盖保鲜膜,60分钟
  • 21.准备表面装饰,蔓越莓和葡萄干温水浸泡5分钟后,沥干水分,切碎
  • 22.60分钟过后,取出面团,检视发酵情况
  • 23.戳个洞,不倒塌就可以了
  • 24.把面团倒出来,看以看见里面的组织很好
  • 25.揉圆排气
  • 26.分割成6等份,盖保鲜膜松弛15分钟
  • 27.15分钟后,面团变大了一点
  • 28.分别搓成6条长条
  • 29.取三条一端粘合压住
  • 30.编辫子
  • 31.另外三条也如此操作,得到两条大辫子
  • 32.两条大辫子围成圆圈,接好借口
  • 33.盖保鲜膜放进烤箱发酵30分钟
  • 34.30分钟过后,体积明显变大;此时擦干烤箱,预热170度,10分钟
  • 35.刷蛋液,洒蔓越莓和葡萄干碎
  • 36.放进预热后的烤箱,170度,烤15-20分钟
  • 37.放上装饰,圣诞气氛就出来了
  • 38.Merry Christmas!
  • 39.拉丝效果不错
  • 40.浓浓的麦香味
  • 41.这个圣诞很温暖!
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