蔓越莓奶酪软欧包，软到扶不起来的面团【为珊妮做面包】

哈喽~ 大家好，我是为珊妮做面包的珊妈

「附配方」
面包体
高筋面粉  300g
细砂糖  45g
盐  3g
耐高糖干酵母  4g
冰牛奶  198g
全蛋液  40g
奶油奶酪  55g
 奶油奶酪馅
奶油奶酪  180g
蔓越莓  30g

墨西哥酱
无盐黄油  30g
糖粉  30g
全蛋液  30g
低筋面粉  30g

厨师机揉面时间参考
3档3分钟成团
6档12分钟加奶油奶酪
3档3分钟奶油奶酪揉匀
6档3分钟面团揉好

烘烤温度
高比克t60s风炉烤箱165℃12分
卡士750s平炉烤箱上火200℃
                下火180℃15分

Bread
High gluten flour 300g
Fine sugar 45g
salt 3g
High sugar resistant dry yeast 4g
Ice milk 198g
Whole egg liquid 40g
Cream cheese 55g
cream cheese filling
Cream cheese 180g
Cranberry 30g

Mexican Sauce
Unsalted butter 30g
30g powdered sugar
Whole egg liquid 30g
Low gluten flour 30g

Chef machine kneading time reference
3 gears, 3 minutes to form a group
Set 6 for 12 minutes with cream cheese
Knead the cream cheese for 3 minutes on setting 3
Knead the dough in 3 minutes at speed 6

Baking temperature
Kobic T60s wind stove oven 165℃ 12 minutes
Cass 750s open-hearth oven is heated at 200℃
Lower the heat to 180℃ for 15 minutes

我爱面包🍞，也爱烘焙🍰
更爱做给珊妮尽尝美味~

希望同样爱做面包的你能来和我交流分享
喜欢我的视频请多多点赞评论，并敲响小铃铛🔔哦~
订阅👉http://bit.ly/3pt0z5F

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#面包 #烘焙 #欧包