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牛奶汤种面糊准备食材
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牛奶汤种面糊将高筋面粉加入搅拌盆中
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牛奶汤种面糊将牛奶加入高筋面粉中搅拌均匀
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牛奶汤种面糊利用汤匙将面糊搅拌均匀
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牛奶汤种面糊放入瓦斯炉上用中小火加热
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牛奶汤种面糊边煮边搅拌,煮到开始变浓稠就关火继续搅拌,呈现出漩涡状面糊就好
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牛奶汤种面糊放凉后就可以使用
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牛奶汤种面糊用不完的可以放入冰箱冷藏
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[波罗面包]准备食材
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波罗外皮高筋面粉过筛
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波罗外皮鸡蛋打散
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波罗外皮无盐奶油放置室温软化后, 加入细砂糖
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波罗外皮用打蛋器搅打成泛白程度
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波罗外皮再将鸡蛋分2次加入搅拌均匀
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波罗外皮将过筛的粉类加入
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波罗外皮加入牛奶
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波罗外皮利用橡皮刮刀按压搅拌
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波罗外皮搅拌均匀成团状
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波罗外皮放入塑胶袋中, 放入冰箱冷藏1个小时
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面包面团将牛奶汤种面团加上所有材料放入搅拌盆中,再倒入液状材料,所有材料直接搅拌均匀成为不黏手的面团, 然后将奶油丁加入慢慢混合均匀
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面包面团一直搅拌到面团可以撑出薄膜即可
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面包面团将面团光滑面翻折出滚圆, 收口捏紧朝下放入盆中, 在面团表面喷一些水来避免面团干燥
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面包面团盖上湿的布
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面包面团将面团放入密闭的保丽龙盒中进行第一次发酵60分钟
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面包面团发酵60分钟至2倍大, ]面团中的空气用手压下去挤出, 再将面团秤总重平均分成8块
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面包面团用手捏成圆形
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面包面团盖上湿布休息15分钟
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面包面团波罗外皮由冰箱取出秤重约30g
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面包面团桌上洒上一些低筋面粉来避免沾粘, 将每一个菠萝外皮揉圆, 沾上低筋面粉, 用擀面棍杆成大圆片
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面包面团将杆好的菠萝外皮包裹住整个面团
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面包面团大小要能完整包住面团
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面包面团用切面刀在菠萝面皮上压出交错的格纹
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面包面团面团间隔整齐的放入烤盘中,面团表面喷些水
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面包面团放保丽龙盒中再发酵60分钟
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面包面团放入已经预热到170℃的烤箱中烘烤25分钟到表面呈现金黄色
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面包面团烤好的面包移至铁网架放凉
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醃小黄瓜平均洒上一些盐,轻轻翻拌,尽量让小黄瓜都有沾到盐巴,静置大约15 分, 用盐抓醃过的小黄瓜片会变软、出水,倒掉水之后,用开水冲洗掉多余的盐分再沥干
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醃小黄瓜加入少许细砂糖, 少许白醋均匀翻拌, 大约冷藏 20 分就可食用,醃愈久会愈入味。
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葱蛋切葱花及准备两颗蛋
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葱蛋将蛋放入葱花加一些盐巴
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先煎培根, 再利用煎培根后产生的油来煎葱蛋
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煎葱蛋
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切牛番茄(也可用大颗蕃茄)
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进行组装囉!
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想吃多少就加入多少, 这就是DIY的好处
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好吃又好看的面包可以享用了!