q5jhyuuj1l 发表于 2014-8-20 18:39:21

杏仁辫子面包


                                                <p><center><img src="http://i3.meishichina.com/attachment/201407/21/14059511881302.jpg" title="DSC_4181_副本.jpg"/></center></p><p>&nbsp; 口感柔软细腻，弹性十足的辫子面包，还带有少许的杏仁碎，口感独特。就算不揉出手套膜，一点也不影响它的柔软度。</p><p>
<center><img src="http://i3.meishichina.com/attachment/201407/21/14059512311671.jpg" title="DSC_4189_副本.jpg"/></center>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</p><p><center><img src="http://i3.meishichina.com/attachment/201407/21/14059512513918.jpg" title="DSC_4201_副本.jpg"/></center></p><p></p><p>主料：</p><p>黄油35克&nbsp;&nbsp;&nbsp;</p><p>牛奶70克&nbsp;&nbsp;&nbsp;</p><p>水80克&nbsp;&nbsp;&nbsp;</p><p>鸡蛋液40克&nbsp;&nbsp;&nbsp;</p><p>酵母3克&nbsp;&nbsp;&nbsp;</p><p>盐3克&nbsp;&nbsp;&nbsp;</p><p>细砂糖50克&nbsp;&nbsp;&nbsp;</p><p>高筋面粉350克&nbsp;&nbsp;&nbsp;</p><p>
&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</p><p>辅料：</p><p>杏仁片适量 </p><p>1、将所有材料放入面包桶内，启动揉面程序。（黄油除外）</p><p>2、一个程序结束后，加入软化的黄油。</p><p>3、两个揉面程序结束后，盖上保鲜膜，发酵面团至两倍大。</p><p>4、然后取出压扁排气。</p><p>5、再分成6个小挤子，盖保鲜醒发15分钟。</p><p>6、把面团慢慢搓成长条。</p><p><center><img src="http://i3.meishichina.com/attachment/201407/21/14059513314760.jpg" title="DSC01761_conew1.jpg"/></center></p><p>7、三条面团头部捏在一起。</p><p>8、然后辫成小辫子。</p><p>9、将辫好的面团，放入不粘烤盘中。</p><p>10、盖上保鲜膜进行发酵。</p><p>11、发至比原来2倍大。</p><p>12、在表面刷上全蛋液。</p><p><center><img src="http://i3.meishichina.com/attachment/201407/21/14059513724058.jpg" title="IMG20140124004_conew1.jpg"/></center></p><p>13、撒上杏仁片。</p><p>14、放入预热好185度的烤箱中烤20分钟左右，至表面上色。</p><p>15、面包出炉。</p><p><center><img src="http://i3.meishichina.com/attachment/201407/21/14059514288064.jpg" title="IMG20140124014_conew1.jpg"/></center></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/21/14059514446527.jpg" title="DSC_4195_副本.jpg"/></center></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/21/14059514463214.jpg" title="DSC_4191_副本.jpg"/></center></p><p></p><p>小贴士：</p><p>&nbsp; 因为面粉的吸水量不同，所以水量不要一次全部加入，留一小点做为调整。</p><p>烤箱的温度要根据自家的来调节。
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