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排包



成份:

高筋麵粉 750克
雞蛋 2隻
蛋黃 2隻
淡奶 2湯匙
乾酵母 5茶匙
黃色色素 2滴
糖 210克
雲呢拿香油 1/8茶匙
牛油溶液4湯匙
溫水 1杯
蛋液(塗面用)1隻
糖水(塗面用)1/4杯

步驟:

  1. 高筋麵粉篩在桌上,中間開一穴;將糖、蛋、蛋黃、淡奶、溫水、乾酵母、香油等加入攪勻。
  2. 慢慢將四週之麵粉撥入,加入牛油溶液,搓成軟糰,撻至乾身且有彈性。
  3. 將麵糰放入已塗油之深盆中,以保鮮紙蓋著,放溫暖處1/2小時發酵;放氣、搓圓,再發1/1小時。
  4. 將發酵好之麵糰取出,分切成45克等份。滾圓後再蓋著鬆馳20分鐘。
  5. 用手拍扁,搓成長條,排放於已塗油之焗盤中,以保鮮紙蓋著,最後發酵20分鐘。
  6. 塗上蛋液,放入已預熱160度之焗爐內焗30分鐘;取出塗糖水即成。


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