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辮子提子乾麵包



材料:

麵粉 500 g
糖 40 g
鹽 8 g
橄欖油 40 g
酵母 6 g
湯種 110 g 湯種做法
牛奶 150 g
提子乾 10g


做法:

1, 先把湯種和鮮奶加入麵包機內, 然後把麵粉放入,再入提子乾
而糖,鹽及橄欖油分別在四個角落放入,
最後到酵母要放在中央,

按選功能8(麵糰制作), 然後啓動, 約25分鐘.

2, 麵糰取出分成8份,

3, 把每份麵糰弄成長條狀

4, 每兩條一組, 弄成辮子狀



5, 用保鮮紙蓋著表面(室温約26-32°C) 發酵 60分鐘

6, 在表面塗上液

7, 把焗爐先預熱15分鐘

8, 把麵糰放入焗爐, 利用上下發熱線焗15分鐘 (150度)

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