韓國麵包(優格配方)

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發表者:陳茵綿
來源:布布優格社團討論連結

韓國麵包(優格配方)

這其實是"麻糬點心",這款麻糬點心是我光顧麵包店的必買品項,很喜歡這種Q彈有咬勁的點心,摸索幾次後累積一點心得,將做法分享給社員,大家參考即可。

食譜配方為 半盤份量,每個55公克,約17個,總製程約1小時,配方如下:

韓國麵包預拌粉350克
糯米粉150克
雞蛋100克
醬油8-10克(上色用)
優格225-230克
芝麻30-40克
無鹽奶油50克

做法:
  1. 將全部食材以慢速攪拌至成糰,再以中速攪拌到均勻光滑(不黏鋼盆)
  2. 手沾油,分割每個55公克,滾圓或捏圓
  3. 烤箱190-200/200 度預熱15分,烤溫一定要夠熱。
  4. 烤約30分,入爐前噴水,入爐後第5分和第10分噴水製造蒸氣(噴水時動作快,避免溫度降太多導致麻糬回縮)。
附註:
  1. 這個配方的麻糬點心組織Q軟保濕,到隔天口感還維持軟Q
  2. 如果要大量製作,第二盤的麻糬糰,建議等第一盤入烤後才整形,避免麻糬糰鬆弛軟趴變形。

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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