发酵版原味豆沙华夫饼

2024-07-26 21:00:13 494

发酵版原味豆沙华夫饼
华夫饼,还是最爱发酵版的,松软好吃,隔夜也不会变硬。用来做早餐下午茶都是不二之选。

Details of ingredients

  • 金龙鱼饺子专用麦芯小麦粉170g
  • 细砂糖15g
  • 鲜酵母6g
  • 鸡蛋1个(带壳约30)g
  • 纯牛奶40g
  • 淡奶油70g
  • 黄油20g
  • 豆沙110g

Technique

  • 难度简单
  • 工艺
  • 口味甜香
  • 时间半小时

Steps to make 发酵版原味豆沙华夫饼

  • 1. 除黄油以外,所有食材加入盆中。
  • 2.揉光滑之后加入软化好的黄油,继续揉面,揉到三光的面团。
  • 3.揉好后放入容器中室温发酵。
  • 4.发酵到两倍大。
  • 5.取出轻拍排气。
  • 6.等分成小面团,约30克一个。
  • 7.滚圆,盖保鲜膜醒发15分钟。
  • 8.擀成圆形。
  • 9.放入10克豆沙馅。
  • 10.像包包子一样包好捏紧收口。
  • 11.华夫饼机预热好后放上面团,加热约2分钟,闻到香味儿就是好了,中途可以打开看看。
  • 12.完成。
  • 13.松软可口,冷了也不会变硬。
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