手撕草莓酱扭纹面包

2024-07-14 06:03:13 126

手撕草莓酱扭纹面包
这款面包加了草莓酱,又切开做了扭纹,自然呈现出一种美丽的花瓣纹路,使得普通的面包变身“小文艺”。

Details of ingredients

  • 面包粉170克
  • 蛋糕粉30克
  • 鸡蛋30克
  • 酵母2克
  • 1克
  • 白糖20克
  • 黄油15克
  • 清水100克
  • 表面刷蛋液少许
  • 表面撒芝麻少许

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 手撕草莓酱扭纹面包

  • 1.所有面包主材除黄油外,全部入盆中
  • 2.用筷子搅拌成团,然后蒙上保鲜膜,静置20分钟
  • 3.把面团从盆中取出,置于案上,揉成稍具光滑的面团后,放入软化的黄油
  • 4.揉成这种薄薄的大片,一捅出现边缘整齐圆滑的大洞就可以啦
  • 5.将面团收圆,放在盆中,蒙上保鲜膜,进行基础发酵
  • 6.待面团是原来的2.5倍大时,手指蘸面粉,在顶部戳洞,不塌陷不回缩
  • 7.将面团置于案上,称重分成二等份,分别揉圆,保鲜膜覆盖,松弛10分钟
  • 8.取其中一个面团,擀成与9寸烤盘底部直径略小的圆片
  • 9.将面片放进9寸不粘烤盘内,上面再均匀地抹上一层草莓酱
  • 10.将另一个面团也擀成9寸烤盘大小的面片,并盖在第一张上面,边缘捏紧
  • 11.在面饼中间用一个圆形模具轻压出花芯部位,然后用剪刀从外向内剪出均匀的花条来,将每一条向同一个方向扭两下,形成自然的花纹
  • 12.将所有的条条都扭转好,然后蒙上保鲜膜,放在温暖湿润处进行二次发酵
  • 13.待发到二倍大时,表面刷蛋液,再撒上一些白芝麻
  • 14.入预热好的烤箱中层,180度,上下火,20分钟左右
  • 15. 时间到,出炉,从烤盘中倒出,晾架上晾凉后食用,或者袋中保存
  • 16.组织好棒呢
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