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详细内容

然妈小灶奶酪包

然妈小灶奶酪包的做法
8.2 综合评分 256 人做过这道菜收藏
然妈餅幹的厨房
然妈餅幹相信在你尝试自己动手后就不会再买市售奶酪包了，干净放心料足味美，然姐早餐能豪下一大块儿~再搭配一杯鲜榨果汁，美味又营养~奶酪奶酪包，有奶酪的醇香丝滑、面包的绵软香甜、奶粉的浓郁~多层次美妙口感一口咬下去，会变成小花猫哦~

用料

高粉	300g
牛奶	120g
幹酵母	3g
雞蛋	1只
淡奶油	50g
黃油	25g
糖	30g
鹽	2g

然妈小灶奶酪包的做法

将幹酵母均匀撒在放有糖的温热
牛奶中，靜止15分鍾，待酵母
充分活化后~缓慢倒入乘有高粉+雞蛋
+淡奶油+鹽的面盆中，倒入时避开鹽
（鹽会杀死酵母菌）
（糖會加速酵母活化）
厨师机/面包机/手揉至面团伸展~
伸展后+黃油揉至均匀光滑~
拉開足夠有彈性可形成手膜，
戳破後洞口光滑~即可
封上保鮮膜，在溫暖處發酵約1小時
發酵到面團是之前的2倍大小~
用沾了面粉的手指戳入面團，
面團孔不回縮~
扒開面團呈漂亮的蜂窩狀，
既是發酵完成。
把面團轉移到面板上揉搓，
排出面團內多余空氣~
揉至面團光滑後放入模具~
配方可以放1個8寸蛋糕模
或2個6寸蛋糕模~
把面團放入烤箱進行第二次發酵~
面團放中層，下層加一烤盤熱水，
保證烤箱濕度在50溫度在35度，
開始第二次發酵，時長約爲35分鍾~
待面團再次發酵變大後開烤~
烤箱上火175度下火170度
23分鍾
拿出，晾涼，脫模，切塊~
切4塊面包後，在每個面包中間
再切兩刀~
奶酪餡兒漏拍了，詳細說一下：
奶油奶酪180g微波爐轉30秒
打蛋器攪打後，微波爐15秒
打蛋器繼續攪拌，微波爐10秒
加入淡奶油50+細砂糖25g
攪打均勻即可~
往切好的面包口裏加入奶酪餡兒~
隨個人口味添加，
適量就好，太多容易膩~
取少量奶酪餡兒塗抹在面包兩邊，
薄薄一層即可~
將面包放到奶粉裏
盡情打滾~
用手輕拍，拍掉多余奶粉~
最後再撒上些許糖粉裝飾~
美味的奶酪包，完成！

小貼士

剛烤好的奶酪包外皮酥脆，內裏綿軟可放到密封保鮮袋中休息一晚，就能讓外皮也綿軟起來~

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