|
甜麵糰 |
||||
|
|
Ingredients |
% |
20ea |
30ea |
|
1 |
BF |
80 |
540 |
800 |
|
1 |
CF |
20 |
140 |
200 |
|
1 |
Sugar |
12 |
82 |
120 |
|
1 |
Salt |
1.2 |
8 |
12 |
|
1 |
Egg |
18 |
122 |
180 |
|
1 |
Milk |
20 |
136 |
200 |
|
1 |
Ice water |
20 |
136 |
200 |
|
1 |
Warm water |
5 |
34 |
50 |
|
1 |
Instant yeast |
1 |
7 |
10 |
|
2 |
Butter |
8 |
54 |
80 |
|
|
Total |
185.2 |
1259 |
1850 |
|
產品重量：60g/ea+墨西哥 30g/ea+奶酥餡 25g/ea |
||||
|
麵糰攪拌後溫度： |
||||
|
基 本 醱 酵：28℃-70% / 60～90’ |
||||
|
最 後 醱 酵：38℃-75% / 50～60' |
||||
|
烤焙：210/170℃,13-15’ |
||||
作法:
1. 酵母＋溫水先mix讓它活化5’
2. 除了奶油外,其它材料放入鋼盆中全部打成糰後
→奶油分次加入攪拌至薄膜狀
3. 基本發酵 90'(兩倍大)
4. 分割：60g/ ea→滾圓→中間發酵15'
5. 包入奶酥餡→最後發酵 50'
6. 入爐前擠上墨西哥餡
7. 入爐烘烤：210/170℃,13-15’
|
奶酥餡 |
||||
|
|
Ingredients |
% |
15ea |
30ea |
|
|
Butter |
100 |
140 |
280 |
|
|
Icing Sugar |
50 |
70 |
140 |
|
|
Egg |
25 |
35 |
70 |
|
|
奶粉 |
95 |
130 |
260 |
|
|
玉米粉 |
5 |
10 |
20 |
|
|
Total |
275 |
385 |
770 |
依序微打發 (太發內餡會過於鬆散,沒打發又太硬)
|
童話液 |
||||
|
|
Ingredients |
% |
15ea |
30ea |
|
|
Butter |
100 |
130 |
260 |
|
|
Sugar |
60 |
78 |
156 |
|
|
Egg |
100 |
130 |
260 |
|
|
CF |
100 |
130 |
260 |
|
|
V.E |
1 |
1.3 |
2.6 |
|
|
(青蔥末) |
~ |
~ |
~ |
|
|
Total |
361 |
469.3 |
938.6 |
依序拌勻
|
可可童話液 |
||||
|
|
Ingredients |
% |
15ea |
30ea |
|
|
Butter |
100 |
130 |
260 |
|
|
Sugar |
60 |
78 |
156 |
|
|
Egg |
100 |
130 |
260 |
|
|
CF |
100 |
130 |
260 |
|
|
可可粉 |
12 |
16 |
32 |
|
|
V.E |
1 |
1.3 |
2.6 |
|
|
Total |
373 |
485.3 |
970.6 |
|
椰子餡 |
||||
|
|
Ingredients |
% |
15ea |
30ea |
|
|
Butter |
50 |
70 |
140 |
|
|
Sugar |
45 |
60 |
120 |
|
|
Egg |
50 |
70 |
140 |
|
|
椰子粉 |
100 |
140 |
280 |
|
|
葡萄乾 |
50 |
70 |
140 |
|
|
牛奶 |
50 |
70 |
140 |
|
|
Total |
345 |
480 |
960 |
依序拌勻
(可直接放入紙模,發酵完再放入椰子餡 30g/ea)
190/170℃,14-15’(出爐後刷蜂蜜水)
|
酥菠蘿 |
||||
|
|
Ingredients |
% |
|
|
|
|
Butter |
100 |
|
|
|
|
紅糖 |
60 |
|
|
|
|
BF |
100 |
|
|
|
|
Total |
260 |
|
|
依序拌勻 ( 10g/ea)
200/170℃ ,13-15’
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