哈喽~ 大家好，我是为珊妮做面包的珊妈
「附配方」
椰蓉蔓越莓排包
面团：高筋粉430克、糖50克、奶粉13克、盐7克、全蛋液63克、水200克左右、耐高糖酵母粉5克、无盐黄油43克；
椰蓉馅：无盐黄油50克、细砂糖50克、全蛋液30克、奶粉15克、椰蓉50克、蔓越莓干适量
厨师机揉面参考：
除了黄油的所有材料放入搅拌缸后
低速3-4档，3分钟 （拾起阶段）
高速6档，4-5分钟（初级扩展阶段）
放入黄油后
开低速3档，3-4分钟（完全混合黄油）
高速6档，3-4分钟（完成温度不高于27度）
Coconut Cranberry Steak Bread
Dough: 430g of high gluten flour, 50g of sugar, 13g of milk powder, 7g of salt, 63g of whole egg, 200g of water, 5g of high sugar resistant yeast, 43g of unsalted butter;
Coconut filling: 50g of unsalted butter, 50g of granulated sugar, 30g of whole egg white, 15g of milk powder, 50g of coconut, dried cranberries
Chef machine kneading reference:
After putting all ingredients except butter into the mixing bowl
Low speed 3-4, 3 minutes (pick-up phase)
High speed 6, 4-5 minutes (primary expansion stage)
After adding the butter
On low speed 3, 3-4 minutes (complete mixing of butter)
High speed 6, 3-4 minutes (finishing temperature no higher than 27 degrees)
我爱面包🍞，也爱烘焙🍰
更爱做给珊妮尽尝美味~
希望同样爱做面包的你能来和我交流分享
喜欢我的视频请多多点赞评论，并敲响小铃铛🔔哦~
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更多精彩
【为珊妮做的面包】bit.ly/2Xhem3b
【糖果点心】bit.ly/3hLkaeF
#面包 #烘焙 #椰蓉蔓越莓排包