蓬松饱满的面包,一口咬破酥脆的外皮后,口感如奶昔般顺滑绵长,清爽不甜腻,让人根本停不下来!用厨师机揉面或手揉至初级扩展阶段,然后加入3.5克盐和35克黄油继续揉面,慢速揉合待黄油被吸收50%左右时转快速,揉至完全扩展阶段,即面团撑开光滑、无锯齿的状态。
温度27-29度4、发酵完后,取出面团按压排气5、醒发好的面团平均分成5份,静置10分钟备用6、面团整形后,直接发酵1小时7、黄油提前室温软化,加入糖粉用电动打蛋器打发8、分次加入鸡蛋液至充分吸收9、筛入低筋面粉,搅拌成面糊10、装入裱花袋备用11、发酵好的面团取出12、把酱料挤
高粉·················500糖·················150盐·················18草莓粉·················30酵母·················20鲁邦种·················200淡奶油········