番茄百里香面包

2024-08-16 06:02:21 24

番茄百里香面包
烟熏奶酪可不好找,一度想把它换成松酥粒来着——不就加个装饰嘛,撒点什么不是撒呢?后来,思及番茄酱,思及百里香,或许还是奶酪更搭调一点吧。终于在最后关头,偷偷翻出冰箱里那包启封的马苏里拉,抓出少少许,撒在表面。忘了松酥粒吧,那浓浓的奶香。虽然马苏里拉烘烤后完全趴下,服帖在面团上,不似孟老师的烟熏奶酪那样棱角分明,好歹奶酪之间多少总有那么一点点共性。
膨胀后的小面团,顶着马苏里拉,圆滚滚,胖乎乎的样子,真是很有趣。长这么大头,是不是最后发酵多延了一点时间的关系?

Details of ingredients

  • 高筋粉110克
  • 全麦粉8克
  • 细砂糖8克
  • 1/4小勺
  • 干酵母1/4小勺
  • 番茄酱25克
  • 蛋白15克
  • 35克
  • 黄油8克
  • 干百里香粉1/2小勺

Technique

  • 难度简单
  • 工艺烘焙
  • 口味咸甜
  • 时间三小时

Steps to make 番茄百里香面包

  • 1.用料
  • 2.将除百里香和黄油外的面团料倒入面包桶
  • 3.启动和面程序,以默认时间13分钟搅拌成团
  • 4.加入黄油,再次启动和面程序,搅拌30分钟
  • 5.面团能拉出薄膜
  • 6.加入百里香,揉匀
  • 7.放入碗中,基础发酵至两倍大
  • 8.排气,滚圆,
  • 9.放入抹油的模具中,进行最后发酵
  • 10.面团长大至两倍
  • 11.表面刷蛋液
  • 12.撒上马苏里拉
  • 13.放入烤箱,中层,上火190度,下火150度,烤约15分钟
  • 14.表面金黄,出炉
  • 15.立即脱模
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