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标题: 椰蓉吐司 [打印本页]
作者: gdfpdkcom    时间: 2014-8-13 14:28
标题: 椰蓉吐司

                                                <p><center><img src="http://i3.meishichina.com/attachment/201407/16/14055091805474.jpg" title="DSC_5989_副本.jpg"/></center></p>&nbsp;学烘焙以来这是第二次做椰蓉包，去翻了翻菜谱原来第一次做还是一年多以前了，想想已经很久没吃。浓浓的椰香味，每一口都是这么松软香甜。<p>
&nbsp;<center><img src="http://i3.meishichina.com/attachment/201407/16/14055092122958.jpg" title="DSC_5992_副本.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</p><p><center><img src="http://i3.meishichina.com/attachment/201407/16/14055092299940.jpg" title="DSC_5998_副本.jpg"/></center></p><p></p><p>主料：</p><p>黄油30克&nbsp;&nbsp;&nbsp;</p><p>盐3克&nbsp;&nbsp;&nbsp;</p><p>酵母3克&nbsp;&nbsp;&nbsp;</p><p>奶粉10克&nbsp;&nbsp;&nbsp;</p><p>高筋面粉300克&nbsp;&nbsp;&nbsp;</p><p>清水130克&nbsp;&nbsp;&nbsp;</p><p>淡奶油16克&nbsp;&nbsp;&nbsp;</p><p>鸡蛋30克&nbsp;&nbsp;&nbsp;</p><p>细砂糖50克&nbsp;&nbsp;&nbsp;</p><p>&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>黄油24克&nbsp;&nbsp;&nbsp;</p><p>糖粉22克&nbsp;&nbsp;&nbsp;</p><p>鸡蛋半个&nbsp;&nbsp;&nbsp;</p><p>奶粉26克&nbsp;&nbsp;&nbsp;</p><p>椰蓉34克&nbsp;&nbsp;&nbsp;</p><p>香酥粒适量&nbsp; </p><p>1、先来做椰子馅，准备椰子馅所需材料。（黄油24克、糖粉22克、鸡蛋半个、奶粉26克、椰蓉34克）</p><p>2、将糖粉倒入软化的黄油中搅拌</p><p>3、均匀分三到四次加入鸡蛋搅拌。</p><p>4、使鸡蛋和黄油完全融合。</p><p>5、再加入椰蓉、奶粉。</p><p>6、然后搅拌均匀放冰箱冷藏备用。</p><p><center><img src="http://i3.meishichina.com/attachment/201407/16/14055093481551.jpg" title="IMG20140503003_conew1.jpg"/></center></p><p>7、将所有面团材料（即主料）（除黄油外）放入面包机桶里揉至扩展程度。</p><p>8、加入黄油后揉至出膜。</p><p>9、盖上保鲜膜进行发酵。</p><p>10、发酵至两倍大。（也可以放温暖处发酵）</p><p>11、将发酵好的面团取出压扁排气。然后分成5个小面团，盖上保鲜膜醒15分钟。</p><p>12、取一块面团擀成长形。</p><p><center><img src="http://i3.meishichina.com/attachment/201407/16/14055095117589.jpg" title="IMG20140504007_conew1.jpg"/></center></p><p>13、然后铺上椰蓉馅。</p><p>14、再由上至下卷起。</p><p>15、依次做好其它面团，放入吐司盒。</p><p>16、盖上保鲜膜进行发酵。</p><p>17、发酵至八分满。</p><p>18、然后刷上鸡蛋液。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/16/14055094901294.jpg" title="IMG20140503012_conew1.jpg"/></center></p><p>19、再撒上香酥粒。</p><p>20、烤箱预热145度，放下层烤40分钟。</p><p>21、吐司出炉后趁热脱膜，待凉至手温时装入保鲜袋保存。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/16/14055101993537.jpg" title="IMG20140503021_conew1.jpg"/></center></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/16/14055102233213.jpg" title="DSC_5997_副本.jpg"/></center></p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201407/16/140551024322.jpg" title="DSC_6000_副本.jpg"/></center></p><p></p><p>小贴士：</p><p> 香酥粒的做法：白砂糖25克、黄油30克、低筋面粉50克。白砂糖加入软化的黄油里，加入低筋面粉，用手搓成粒状。</p><p>烤箱根据自家的调整，我的烤箱温度比较偏高。
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