因为看到厨房里有新鲜猪肉,昨天的波兰种面包已经吃完了,想着再做一波叉烧包吧~
因为是真的放隔夜都很软很软又很香香,所以这个方子我真的是做了一次就熟记于心。真,超简单。
用料
瘦肉 | 200克左右 |
蚝油 | 一小勺 |
生抽 | 一小勺 |
白糖 | 5克 |
以上是叉烧肉☝️🏼最后加上洋葱碎,更香,也可以➕牛肉酱,超级无敌好吃 | 四分之一个洋葱 |
波兰种🤫 | |
高粉 | 40克 |
水 | 40克 |
酵母 | 1克 |
主面团 | |
高粉 | 170克 |
淡奶油 | 85克 |
牛奶 | 30克 |
鸡蛋 | 1个 |
细砂糖 | 20克 |
干酵母 | 2克 |
盐 | 1.5克 |
表面处理😀 | |
蛋黄 | 1个 |
白芝麻黑芝麻 | 适量 |
波兰种之叉烧包的做法
我们做波兰种,把40克高粉➕40克水与酵母混合,因为量比较少,所以酵母群的菌落培养很快就发酵到4倍大,室温2-3hours, put it in frozen and waiting
mixing all things
look
dough maker is working☝️🏼
until we can get a perfect gloves 's ok
put the dough into a big pot and ferment until become a huge dough.
after 1.5h ☝️🏼
use yr finger to poke it, if it can retraction be slowly that's fine
remove the dough, exhaust , divide 10 copies, seal with cling film standing about 15minutes to wake up.
pay attention to the temperature
roll out the dough,put in the stuffing
ferment once more
it's a llllllong moments
they look likes A snowball🤪brush with egg wash and bake in oven until the pastry is golden brown.
160℃
25mins
the first one, be careful 🤲🏻It's too hot
u can buy some 👉🏼Packing Boxs for them
wow,it's really delicious🤩
小贴士
波兰种嫌麻烦可以提前一晚上做哦,第二天用,真的超级好吃又柔软