配方RECIPE |
制 作 程 序 Process |
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中种面团制作:Sponge dough 所有原料搅拌慢速4分钟成团即可,发酵:温度28℃,时间:4小时 Mix all the ingredients of sponge dough for 4 minutes at low speed, then proof at 28℃ for 4 hours 主面团制作:Main dough 面种、糖、盐,水拌匀加入面粉慢速4分钟,快速3分钟加入乳化白奶油慢速2分钟,快速2-3分钟即可。面团温度26-28℃,中间发酵时间:30分钟; Mix sponge dough, sugar, salt and water for 4 minutes at low speed and 3 minutes at high speed; then add white margarine to mix for 2 minutes at low speed and 2-3 minutes at high speed. Dough temperature should be 26℃-28℃,bench time is 30 minutes. 分割120克/个,滚圆,松弛15分钟,成型摆盘。 Divde the dough into 120g each, roll them into a ball and rest for 15 minutes, then shape. 发酵:温度35℃,时间60分钟 Proof at 35℃ for 60 minutes mixing and proofing time could be adjusted.(Depends on your mixer and proofer) |
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操 作 条 件 Baking process |
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耐烘烤布丁馅: 百钻即溶吉士粉100克 水 350克 拌匀即可 Pudding Filling Baker dream Instant Custard Powder 100g Water 350g Mix them well
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表面用耐烘烤布丁馅装饰 烤焙:上火170℃,下火200℃,15min。 冷却后切开加入夹心奶油 Squeeze pudding filling on the top of dough. Baking:170/200℃ and 15 minutes Cut the bread and squeeze some cream inside. |