比利時烈日鬆餅

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發表者:彭惠慧
來源:布布優格社團討論連結

星期一去跟瑞珠姐(人超熱心)買了一個水切盒,這二天第一次做了水切優格,今日下班後利用水切優格取代1/2的無鹽奶油,乳清取代鮮奶,做出了比利時烈日鬆餅,沒有高級的烘焙用具,但做自己喜歡的事,暫時忘記辦公室裡的苦悶,又能照顧到家人的健康,真的感到幸福與開心。

配方如下:
  1. 低筋麵粉200公克
  2. 鹽4克
  3. 乾酵母7克(我沒放這麼多)
  4. 全蛋1個
  5. 乳清35克
  6. 發酵奶油45克+水切優格45克
  7. 珍珠糖1號(可用二砂糖)
  8. 珍珠糖4號
作法請自行查網路的方法,基本上只要把材料混合,勿攪拌到出筋,最後包上珍珠糖4號,隔夜吃時要先用小烤箱烤熱才會脆脆的。

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入門必讀,11,布布優格,4,自製優格,31,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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布布優格: 比利時烈日鬆餅
比利時烈日鬆餅
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