私房爆款巨好吃芝士條面包鎖死這個配方，不迷路?
此方子可以12個芝士條面包

用料

高筋面粉

400克

低筋面粉

100克

奶粉

25克

雞蛋液

60克

牛奶

315克

新鮮酵母

18克

6克

細砂糖

60克

黃油

50克

表面裝飾

芝士碎

適量

沙拉醬

適量

蜜醬

出爐用

沙拉醬

30克

蜂蜜

12克

我宣布這是最好吃的芝士條面包鎖死這個配方的做法

1. 除了黃油以外，把所有的材料依次放入廚師機，鹽和酵母錯開來放，不能放一起（夏天揉面要用冰的液體）

1. 2檔混合均勻再用5檔揉到能拉出粗膜的時候加入黃油。

1. 再用2檔把黃油揉到完全吸收后，繼續用5——6檔揉到完全階段，能拉出有彈性的手套膜
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1. 出缸溫度控制在26度左右

1. 取出面團基礎發 酵到兩倍大。

1. 排氣平均分成12個，每個面團大概是85克左右，放保鮮盒醒15分鐘左右。（夏天少醒一會，冬天多醒一會）

1. 拿出醒好的面團搟成長方形，翻面，底部按薄。

1. 從上而下卷起來。

1. 搓成長條。

1. 表面噴水，裹上芝士碎。

1. 擺入烤盤

1. 送入發 酵箱，發到2倍大

1. 表面擠上沙拉醬。

1. 放入提前預熱好的烤箱中下層上下火175度烤18分鐘左右，

1. 顏色滿意蓋錫紙，以免上色過度。

1. 出爐后出爐趁熱表面刷上一層蜜醬。（沙拉醬和蜂蜜攪拌均勻即可）再撒點歐芹碎點綴一下。（沒有可以忽略不撒）

1. 一口淪陷