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紅豆丹麥土司



材料:

A.高筋麵粉380公克
低筋麵粉127公克
速溶酵母10公克
奶粉30公克
細砂糖41公克
鹽5公克
蛋76公克
冰水228公克
奶油61公克
B.甜奶油340公克
蜜紅豆400公克

作法:

 1.速溶酵母加入少許室溫的水溶解;高筋麵粉、低筋麵粉過篩,備用。
 2.將材料A放入攪拌缸中攪拌成麵糰。
 3.在作法2中加入奶油後,攪打到麵糰擴展至光亮有筋性的擴展階段。
 4.將麵糰桿壓整型成比甜奶油大一點的麵皮(麵包美味訣竅)後,放入冰箱冷凍鬆弛20分鐘取出。
 5.在桌面上灑上少許麵粉(材料外)後把麵皮放置其上,再將甜奶油放在麵皮中央處,左右兩邊的麵皮包覆住甜奶油,前後兩端也一併包覆住壓緊
 6.用桿麵棍桿壓成長形薄麵皮,刷掉多餘的麵粉後摺成3摺再桿壓1次麵皮,重複此動作1次。
 7.取蜜紅豆先以水瀝出碎渣後再瀝乾水分,平舖在2/3麵皮上面,再摺成3摺後桿壓成長36公分寬30公分的薄麵皮。
 8.將薄麵皮兩邊修平整後平均分切成4等份,取其1份切分成3等份(頂部不切斷)後,再編織成辮子形狀,最後底部收口。
 9.將辮子的左右兩邊向中間摺起放進水果條模子中發酵至與模齊高。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
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