優格韓國麵包(乳酪口味)

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發表者:陳茵綿
來源:布布優格社團討論連結

優格韓國麵包(乳酪口味)

韓國麵包其實就是麵包造型的改良式麻糬點心,除了常見的芝麻口味,還可以有很多的口味變化。今天試著用乾酪粉、乾酪片來製作,出爐後立刻吃了2顆,真的好好吃。

這樣的配方到了隔天還維持麻糬的軟Q口感,優格是這款點心的秘密關鍵呦!

材料:
  1. 韓國麵包預拌粉350克
  2. 糯米粉150克
  3. 雞蛋120克
  4. 醬油10克
  5. 優格230克
  6. 乾酪粉50克
  7. 無鹽奶油50克
表面裝飾:乾酪粉適量
內餡:乾酪片4片
  1. 全部食材以慢速攪拌成糰,在中速攪拌到不粘鋼。
  2. 手沾油,分割每個50克,約19顆。
  3. 包入1/5片乾酪片,整圓後在表面上層沾上乾酪粉。
  4. 烤箱200/200度預熱,190-200/200度烤約30分。
  5. 噴水製造蒸汽:入爐前、入爐後第5分、第10分,開烤箱噴水動作要快,避免降溫太多導致麻糬回縮。

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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: 優格韓國麵包(乳酪口味)
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優格韓國麵包(乳酪口味)
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