大蒜芝士千層吐司
食譜:
1杯=200ml
麵團:
600克*2個
高筋麵粉640克 (5+1/3杯)
牛奶340克 (1+1/2杯+8小勺)
酵母 8克(2小勺)
雞蛋2個(帶殼60克/個)
白糖70克 (6大勺+2小勺)
鹽6克 (1小勺)
無鹽黃油75克(5大勺)
夾層:
無鹽黃油100克(軟化)(6大勺+2小勺)
大蒜80克(200°C烘烤10~15分鐘)
乾歐芹碎2克(或香蔥碎)
鹽6克(1小勺)
擀開尺寸:
30cm*45cm
烘烤:
烤箱預熱15分鐘
180°C
烘烤35分鐘
Recipe :
1cup=200ml
Dough :
600g*2
Bread Flour 640g(5+1/3cup)
Milk 340g(1+1/2cup+8 tsp)
Instant yeast 8 g (2 tsp)
Egg✖️2(with shell 60g/each )
Sugar 70g (6 tbsp+2 tsp)
Salt 6g (1 tsp)
Unsalted butter 75g(5 tbsp)
Stuffing:
Unsalted butter 100g(softened )(6 tbsp+2 tsp)
Garlic 80g
(200°C bake 10~15 minutes )
dried parsley2g (or chopped chives)
Salt 6g(1 tsp)
Roll out dough size:
30cm*45cm
bake:
Preheat the oven for 15 minutes
180°C
Bake for 35 minutes
Негізгі бет Тәжірибелік нұсқаулар және стиль 一層一層的大蒜麵包,從未見過這麼簡單❗️好吃到瘋狂流口水😋!大蒜黄油酱雙倍美味的小技巧太实用了【阿栗食譜271】
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