8.5綜合評分

22人做過這道菜

啊嗚511

是可可愛愛的小包子~
面團加入大量的土豆泥，成品入口非常柔軟，咸香適口，可做主食，三餐皆宜。
也可以用相似形狀的馬芬紙杯來制作。

https://weibo.com/ttarticle/p/show?id=2309405157676702105635
https://weibo.com/ttarticle/p/show?id=2309405157676740116577
https://weibo.com/ttarticle/p/show?id=2309405157676773671015
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https://weibo.com/ttarticle/p/show?id=2309405157677142507588
https://weibo.com/ttarticle/p/show?id=2309405157677197295643
https://weibo.com/ttarticle/p/show?id=2309405157677226655788
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https://weibo.com/ttarticle/p/show?id=2309405157677318930560
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https://weibo.com/ttarticle/p/show?id=2309405157678371700873
https://weibo.com/ttarticle/p/show?id=2309405157678375895149

用料

sn6086*18個

面團

面包粉

500克

10克

30克

鮮酵母

15克

全蛋液

50克

土豆泥

230克

牛奶

300克

老面

150克

黃油

25克

香蔥干

適量

迷迭香

適量

咸香松軟，低油糖的香蔥/迷迭香土豆餐包的做法

1. 面團材料中“黃油”之外的所有食材混合，放入廚師機攪拌缸，

1. 低速1或者2檔攪拌半分鐘，無干粉后提速到6檔打面；
   PS:新手請記得預留液體的量調整。
   6-8分鐘的時候隨著攪拌面團可以扯出相對厚一點的薄膜，

1. 加入軟化的黃油，3檔大概1-2分鐘將黃油揉進去。

1. 隨著黃油融入面團面筋逐漸形成，轉5-6檔，繼續打面至完全擴展階段。能拉出透明薄膜、具有很好延展性的階段。

1. 加入香蔥干或者迷迭香，1檔揉均勻后取出整理，我做了一半香蔥口味一半迷迭香口味

1. 面溫在26度左右。放入容器，放在溫度28°、濕度75%環境中進行60分鐘基礎發酵。

1. 發酵至2.5倍左右。

1. 取出面團，分割，約70克/個面團；

1. 滾圓

1. 底部收口捏一下，放入模具

1. 放在溫度32度左右濕度80%的環境下發酵至如圖狀態

1. 艾瑞斯AC90烤箱，將溫度調整至上210下230，烘烤13分鐘；
   高比克e9、海氏sp50烤箱同溫度設置；
   其他型號烤箱請參照平時烘烤同類型面包的溫度時間。

1. 出爐，震模脫模冷卻；