優格煉乳花花餐包初體驗

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發表者:李靜
來源:布布優格社團討論連結

💜💜 優 格 煉 乳 花 花 餐 包 初 體 驗💜💜

水分全部加入自己做的優格+煉乳+高粉&低粉的組合 超…………級柔軟的麵包呀~ *^O^*
#2個小孩在旁邊一直吱吱叫………

💟8&6吋活動蛋糕模各一個(蛋糕模底部&邊緣抹上一點點奶油 舖上烘焙紙)

雞蛋一顆/優格+乳清172g(蛋+優格…等水分共228g) 高粉320g/低粉90g/煉乳30g/無鹽奶油30g/酵母2g/鹽3g/糖30g

做法:
  1. 高粉,低粉,蛋+優格先攪拌至成團放鋼盆裡蓋上保鮮膜放冷藏1小時
  2. 水合好的麵團+煉乳+酵母+糖(酵母不能和糖.鹽放同一邊)再攪拌到成團+鹽 再攪拌
  3. 再加入無鹽奶油 打到麵團有薄膜 放鋼盆蓋保鮮膜冷藏12小時 隔天早上)
  4. 麵團不用退冰直接分成8吋模約68g共8個 剩下的就是6吋模共6個麵團(滾圓靜置15分鐘)
  5. 8吋模的麵團先擀捲第一次(跟吐司一樣)再靜置
  6. 6吋模的麵團滾圓直接放蛋糕模裡噴一點水把剛才的保鮮膜蓋住
  7. 8吋模的麵團擀捲第二次 放入蛋糕模噴一點水蓋上保鮮膜 做最後發酵
  8. 烤箱預熱170/150
  9. 入爐前灑上麵粉下層 烤約20~25分鐘(我為了上色最後6分鐘有調高上火的溫度)

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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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布布優格: 優格煉乳花花餐包初體驗
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