分享至
用料
高筋粉
500克
5克
40克
脱脂奶粉
20克
蛋黄
1个
日式老面（没有不加）
100克
牛奶
200克
150—180克
低糖酵母
5克
黄油
30克
【苹果卡仕达馅】
蛋黄
4个
低筋面粉
60克
牛奶
250克
鲜榨苹果汁
250克
40-60克
苹果
1个
【其他】
薄苹果片
铺顶
『青森苹果卡仕达面包』的做法
- 除酵母和黄油外所有材料混合均匀
- 揉至出筋
- 加入酵母和黄油
- 揉至完全扩展阶段
- 取出放入发酵盒进行一次发酵
- 28° 发1-1.5小时
- 开始准备内馅 苹果汁大家自己榨可以
我直接买的盒马的鲜榨 里头有果肉 - 苹果切丁 用普通苹果就好
“青森”它就是个名字 听起来好听一点而已
休想杠我哈哈哈
- 蛋黄就位
- 打散后 加入牛奶和苹果汁
- 筛入面粉 混合均匀
- 倒入锅中 最小火炒 请不要停下你的小爪子
一直翻炒 苹果丁晚一两分钟倒进去
- 别炒太干 不流动即可
也别太湿 因为苹果丁后期还会析出水分
盛出备用
- 发酵完成
- 倒出排气
- 分割成80克一个
- 排气滚圆 松弛十分钟
- 包馅
- 多少自己掌握 不要一味贪多呀
会搞得一手都是
- 收圆 捏紧
- 放入模具
放在28-36°环境中发酵50分钟左右
- 发酵完成 差不多两倍多大 轻按表面缓慢回弹即可 刷一层蛋黄水（蛋黄加点水打散）
盖一片苹果片 压一压
- 烤箱上火190下火220预热20分钟
- https://weibo.com/ttarticle/p/show?id=2309405160930278244392
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- 一盘六个烤制24-28分钟左右
最后几分钟开一下热风模式
时间温度仅供参考啊
- 出炉der~
同志们 苹果片烤火之后它不是硬的脆的
它是水嫩嫩有点柔韧口感的 很好吃哒
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