葡萄乳酪盒子
材料
"纯芯高粉 100%","砂糖 15%","盐 1.6%","生酵母 3.5%","生蛋 20%","蛋黄 30%","加州牛乳 30%","加州奶油 40%","奶油乳酪 50g","砂糖 60g","肉桂粉 2g","加州奶油 50g","加州葡萄干 50g"
做法
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1:捏上温度:24度C
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2:基本发酵:30 P 30
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3:分割重量:700g
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4:冷藏:30分钟(2折1冷藏一次,再3折1次成型,长宽30x15cm)
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5:最后发酵:32度C/75%/50分
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6:烘培:190/180,时间18~20分
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