乖软小蜜糖
小时候吃的脆底面包，今天终于学会啦～其实不难，就是过程比较麻烦一点，但是我喜欢做面包的这个过程，我觉得很治愈自己～ #奇妙烘焙屋#
By 尹阿冬
用料- 高筋面粉 500克
- 耐高糖酵母 5克
- 糖 40克（喜欢甜可加至50g)
- 鸡蛋 2个
- 牛奶（或清水） 150g
- 黄油（或玉米油） 40克
- 食盐 3克
- 【脆底材料】 \\
- 蜂蜜 20克
- 白芝麻 10克
- 白砂糖 10克（可不加）
- 黄油（或玉米油） 30克（更多）
- 水 适量
1、准备食材
2、把盐，白糖，酵母，鸡蛋依次倒入面粉中搅拌均匀
3、粉类搅拌均匀后加入牛奶，搅拌成絮状\n放入搅拌机，低速和面（2档5分钟）
4、和面期间记得软化黄油（从冰箱冷冻里拿出来一时半会儿解冻不了，才这样，别学我，记得提前拿出来）\n黄油放入面团中，继续低速和面（2档）把黄油揉进面团里，直到出手套膜（大概10-15分钟）
5、温室发酵，放一晚热水，增加湿度，35°发酵一个小时
6、发酵好后，取出面团按压排气
7、分面团剂子，可大可小\n我家人多，所以分的小，大家都可以吃（真聪明哈哈哈）\n面剂子搓成圆形长条
8、按压成长舌状（当然可以用擀面杖）\n从头向下卷起来（可看视频解释）\n此时记得预热烤箱
9、从中切开，这样你就得到了两个小面包胚\n底部沾取蜂蜜水后再粘白糖芝麻
10、放入烤盘中，盖膜发酵15分钟\n发酵好后刷上一层蛋黄液
11、放入黄油填充（可以多点黄油，这样底部更香！）\n放入预热好的烤箱，上下火180°，烤20分钟
12、20分钟后，转成上火160，下火165，30分钟（表面上色后加盖锡纸）\n烘烤时间根据面团大小和自家烤箱来调整，我这个不是定数，可参考
13、时间到就完成啦！
14、最后趁热刷上一层蜂蜜水，颜色会更鲜亮好看！\n下面请欣赏美照～
15、我可真棒
16、再多点油，更脆！
17、牛奶多加10g更软
18、还是不错的哈哈
19、漂亮吧
20、这个角度真好看！\n谢谢观看啦～
小贴士只要自己动手去做，一定会收获美味的！！！\n喜欢就收藏十关注十分享！！!\n不定期更新菜谱~\n欢迎留言，一起探讨美食～\n\n谢谢各位善良的菜友们❤️
做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！
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