美味松饼（梅隆潘）
一种日式甜点面包，内部柔软有弹性，外层覆盖一层脆脆的糖霜，形似哈密瓜（但无瓜味），外观可爱，口感香甜。
- 烹饪时间
- 2 小时 20 分钟
- 份量
- 461 kcal
- 材料
- ≈ $0.23
- 蛋白质
- 9 g
材料
- 1 Wheat flour 60 克
- 2 Milk 2.5%包装 930 毫升 约等于 $0.88 21 毫升
- 3 Dry yeast 1 克
- 4 Sugar 23 克
- 5 Eggs包装 10 个 约等于 $1.93 0.2 个
- 6 Butter包装 180 克 约等于 $1.58 18 克
- 7 Salt 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将35克面粉、牛奶、酵母、8克白糖、0.12个鸡蛋（约24克）、8克软化黄油和一小撮盐混合，制作酵母面团。
揉搓成光滑面团，共需8–10分钟，盖上保鲜膜静置60分钟，待体积近乎翻倍。
将10克黄油与10克白糖搓匀，加入0.13个鸡蛋（约26克）和25克面粉，揉成柔软的油酥皮。
将酵母面团捏成圆形松饼底，油酥皮压成扁圆形，覆盖在松饼顶部。
在油酥皮上划出网格纹路，再均匀裹上剩余5克白糖。
静置25分钟，让面团再次膨胀。
以180℃（350℉）烘烤15分钟，至表皮呈淡金黄色，酥脆可口。
小贴士
- 为什么这样做
- Knead the yeast dough for 8-10 minutes to avoid lumps and get a smooth texture that doesn't tear when shaping. Don't roll the cookie dough for the crust too thin, or it won't be crisp.
- 可替换食材
- Replace the sugar with 16 g of honey (in the cookie dough and for sprinkling), but cut the milk by 5 g so the dough doesn't get too sticky. Use 16 g of margarine instead of butter, but the crust will be less aromatic.
- 常见错误
- If the crust turns soft instead of crisp, the cookie dough was overworked when rolling or baked below 180 °C. Check the color of the crust: it should be evenly golden, not pale.
- 保存与加热
- Keep in the fridge for up to 2 days, wrapped in plastic film. Reheat in the microwave for 10 seconds or in the oven at 160 °C for 3-4 minutes. Don't freeze: the crust will lose its crunch.
- 搭配建议
- Serve with tea or cocoa as an afternoon snack for a child, or as a dessert with coffee after lunch. Spread a thin layer of butter on top if you want a stronger flavor.
评论 0
登录 以便发表评论。
还没有评论。