葡萄起司優格麵包

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發表者:陳茵綿
來源: 布布優格社團討論連結

葡萄起司優格麵包

這是以優格麵團為基底,在整型時捲入奶油起司糖霜製作成的吐司麵包。每當製作優格麵團的時候,我個人偏好那種在咀嚼時才慢慢散發的清新奶香質地,溫暖安靜不刻意彰顯卻仍保有優格特性的樸質風味。這種麵包在我們家非常受歡迎,就像米飯一樣,從來沒有冷場過喔!

在製作這款優格麵團的時候,我會盡量以優格為主題,優格在材料上是歸類於液體材料,優格取代液體材料的比例上,可以從30%-100%,我比較常使用的是50%,嗯!試著以12兩吐司模為配方單位來估算配方,如下:
  • 高筋300 
  • 速發乾酵母2.7-3
  • 手工優格100 
  • 奶粉15 
  • 水100 
  • 海鹽2.5-3 
  • 糖20 
  • 奶油25
除了上面這我比較常用的優格配方,有時候也會斟酌家裡必需盡快消耗掉的材料做微調,但在配方微調的原則上是盡量以牛奶的好朋友,像是cream chess,sour cream,....這類食材為主,微調的同時盡量估算一下每一類在總材料上所占的%,例如:多加了sour cream 的時候,奶油的量就可以相對的減少一些,至於如何換算,那就是數學問題了,這就不是布布教學文的領域範圍了喔!

布布的優格麵包好吃的秘密全部都寫在這裡了喔!摸著自己的心,只能說布布真的是太熱愛優格了,這十多年來布布的烘焙世界裡,優格一直是佔有一席之地!

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布布優格: 葡萄起司優格麵包
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