要烤面包之前,使颜色更鲜。
用料:黄油13克、糖分15克、全蛋液5克、低筋粉25克、奶粉3克
1、同饼干制作的黄油四部曲方法步骤,手工制作酥皮。分批加蛋液继续混合均匀。最后加粉翻折法压成毛絮状。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/b7003af33a87e950955a69351f385343fbf2b41e?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2、将酥皮至于保鲜袋内待用,酥皮擀制
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/c83d70cf3bc79f3dfb557e69b5a1cd11728b2936?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4、酥皮覆盖
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/a6efce1b9d16fdfa7e205cb7bb8f8c5494ee7b1f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
5、酥皮花纹制作
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/6d81800a19d8bc3e5e449c938d8ba61ea8d3451f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
6、菠萝包面团醒发:醒发箱温度35℃,湿度85℃,时间25~40分钟,醒发后体积增大至1.5~2倍左右,按压底部面团不回弹即可。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/8d5494eef01f3a29f5644f979625bc315c607c3f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
7、刷蛋液
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/79f0f736afc37931317e1c70e4c4b74543a91150?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
8、上火210℃下火190℃时间13~15分钟,观察表皮着色情况决定,13分钟后着色不佳可以延长两分钟,烘焙完成出炉。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/95eef01f3a292df5396f364cb3315c6034a8733f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)