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改良配方後的鹽可頌
外皮更酥脆,睫毛更漂亮
只要注意幾個重點
免蒸氣烤箱也一定可以烤出
外酥內軟又美美的鹽可頌
材料可做12個
!!更正:影片中的無鹽奶油份量40g是錯誤的,應該是15g。
波蘭種 200g (高筋麵粉 100g+水 100g+ 酵母粉 1g。 攪拌混合後在室溫發酵一小時。後放入冰箱冷藏發酵一夜即可使用)
竹炭粉 10g(原味可省略)
中筋麵粉 130g
高筋麵粉 100g
砂糖 20g
酵母 5g
牛奶 130g
麥芽精粉 5g
鹽巴 5g
無鹽奶油 15g
包餡用的無鹽奶油 60g(切割分為一個5g待用)
烤溫 420~430℉(210〜215℃) 烤 14~15分鐘
Material can be made 12
! ! Correction: The amount of unsalted butter in the video is 40g wrong, it should be 15g.
Polish species 200g (high-gluten flour 100g+water 100g+yeast powder 1g. Stir and mix and ferment at room temperature for one hour. Put it in the refrigerator and ferment overnight before use)
Bamboo charcoal powder 10g (original flavor can be omitted)
All-purpose flour 130g
High Gluten Flour 100g
Granulated sugar 20g
Yeast 5g
130g milk
Malt extract powder 5g
Salt 5g
15g unsalted butter
60g unsalted butter for filling (cut into 5g for later use)
Baking temperature 420~430℉(210~215℃) for 14~15 minutes