可可螺旋面包

2024-08-28 03:01:50 90

可可螺旋面包
一直对螺旋的这款面包情有独钟,我喜欢它的造型,拿在手里看着都觉得格外欢喜了,而且有甜美馅料的面包,特别受儿子的喜欢,我做卡仕达酱比较偷懒,细心点的做法是先将牛奶、糖、蛋黄拌匀,然后再加入低粉和玉米淀粉、可可粉拌匀,然后再煮的时候加入无盐黄油,最后煮到浓稠状。我嫌麻烦,所以一次性搅拌把粉类和液体搅拌均匀(黄油可以最后放),这样做出来效果一样,省事多了。

Details of ingredients

  • 低筋面粉65g
  • 绵白糖60g
  • 1g
  • 酵母2g
  • 蛋液20g
  • 牛奶225g
  • 黄油25g
  • 蛋黄1个
  • 玉米淀粉10g
  • 可可粉5g

Technique

  • 难度中级
  • 工艺烘焙
  • 口味甜味
  • 时间三小时

Steps to make 可可螺旋面包

  • 1.粉100克,低粉50克,绵白糖20克,盐1克,酵母2克,蛋液2克,牛奶75克放入面包机内
  • 2.揉面20分钟后加入软化黄油15克,揉至扩张阶
  • 3.放在面包机内发酵至2.5倍大。(根据温度不同,发酵时间也会不同,中途多观察,天冷的话可以用机器发酵
  • 4.将牛奶150克 ,黄油1克,蛋黄1个,可可粉5克,绵白糖40克,玉米淀粉10克,低粉15克混合放入小锅里,搅拌均匀
  • 5.开小火边煮边搅拌
  • 6.搅至浓稠状,盛出放凉装入裱花袋备用
  • 7.发酵好的面团,手指蘸水戳一个孔,孔如不回缩说明已经发酵好了
  • 8.取出发酵好的面团,排气后分成6等份,滚圆后盖上保鲜膜松弛20分钟
  • 9.直接搓成长条
  • 10.端贴近螺管模具的尖头处,一圈圈绕完长条即可, 排放在烤盘里
  • 11.进行二次发酵,发约1.5倍大
  • 12.表面刷上蛋液,烤箱180度预热,中层烤约15分钟至表面金黄色即可,面包冷却,拨去螺旋管,装入裱花袋中的可可卡仕达酱,最后挤在面包里即可
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