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高筋面粉25g加水125g搅拌均匀,在炉火上以中小火煮成65°C的汤种面糊,贴上保鲜膜放凉备用
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将主面团食材A,放搅拌机拌揉成有筋性面圑
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成团后加入室温熔化的奶油,揉到面筋扩展,可以拉成薄膜状
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塑胶袋滴一滴油搓匀,放进整圆的面团,排出空气包紧后放冰箱冷藏一天
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冰箱取出面团退冰,放温暖处基本发酵40分钟
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倒出面团分割成9份,滚圆后室温中间发酵10分钟
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收口朝下,拍扁排气
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包入1大匙肉松,将收口揑紧后滚圆
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烤盘放入烤箱,进行最后发酵30分钟面团喷一层水,起酥皮刷一层蛋液
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起酥皮盖在湿面团上,沾黑芝麻装饰
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烤箱上火180°C,下火150°C预热10分钟,送进面包烤15分钟即可。
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「主面团」参考书籍