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标题:
汤种酥粒面包
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作者:
nRHaya17
时间:
2015-1-2 19:09
标题:
汤种酥粒面包
<p>汤种面包记得还是我刚学面包时就做过，做出的成品也比较柔软。面包上面的酥粒是第一次做，酥粒香脆、里面松软，口感还是不错的。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050648884859.jpg" style="" title="菜谱 783.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050648916849.jpg" style="" title="菜谱 780.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050648943161.jpg" style="" title="菜谱 781.jpg"/></center></p><p>材料；高筋面粉250克、水20克、汤种适量、黄油10+10克、盐2克、糖20克、酵母3克、低筋面粉20克、奶粉10克、鸡蛋1个</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050651299951.jpg" style="width: 266px; height: 200px;" title="菜谱 769.jpg" border="0" height="200" hspace="0" vspace="0" width="266"/></center> <center><img src="http://i3.meishichina.com/attachment/201407/11/14050651306871.jpg" title="菜谱 770.jpg" style="font-family: sans-serif; width: 266px; height: 200px;" border="0" height="200" hspace="0" vspace="0" width="266"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050651334600.jpg" style="width: 266px; height: 200px;" title="菜谱 771.jpg" border="0" height="200" hspace="0" vspace="0" width="266"/></center> <center><img src="http://i3.meishichina.com/attachment/201407/11/14050651353949.jpg" title="菜谱 772.jpg" style="font-family: sans-serif; width: 266px; height: 200px;" border="0" height="200" hspace="0" vspace="0" width="266"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050651371591.jpg" style="width: 266px; height: 200px;" title="菜谱 773.jpg" border="0" height="200" hspace="0" vspace="0" width="266"/></center> <center><img src="http://i3.meishichina.com/attachment/201407/11/14050651381351.jpg" title="菜谱 774.jpg" style="font-family: sans-serif; width: 266px; height: 200px;" border="0" height="200" hspace="0" vspace="0" width="266"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050651405580.jpg" style="width: 266px; height: 200px;" title="菜谱 775.jpg" border="0" height="200" hspace="0" vspace="0" width="266"/></center> <center><img src="http://i3.meishichina.com/attachment/201407/11/14050651466474.jpg" title="菜谱 776.jpg" style="font-family: sans-serif; width: 266px; height: 200px;" border="0" height="200" hspace="0" vspace="0" width="266"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050651482487.jpg" style="width: 266px; height: 200px;" title="菜谱 778.jpg" border="0" height="200" hspace="0" vspace="0" width="266"/></center> <center><img src="http://i3.meishichina.com/attachment/201407/11/14050651503806.jpg" title="菜谱 779.jpg" style="width: 266px; height: 200px;" border="0" height="200" hspace="0" vspace="0" width="266"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201407/11/14050656483130.jpg" title="菜谱 782.jpg"/></center></p><p>汤种：用高筋面粉25克，水125克调开</p><p>加热成糊状，面糊纹路不容易消失就行了</p><p>面包桶内依次放入蛋液、水、汤种、面粉、盐、糖，中间放酵母，用面粉盖上</p><p>启动菜单12和面程序，设置20分钟</p><p>放入10克黄油继续和面30分钟，进行发酵</p><p>酥粒：黄油10克、糖10克、低筋面粉20克、奶粉10克，用手搓成颗粒</p><p>发好的面团取出</p><p>排气后分成几份，再次发酵</p><p>发好的面包胚刷上蛋液，剪出花型，撒上酥粒</p><p>烤箱预热，180度烤15分钟左右</p><p>小贴士；</p><p>上色后盖上锡纸。我做的甜度都不高，喜欢甜的要多放点糖</p><p></p>
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