8.2綜合評分

36人做過這道菜

茶蘇蘇烘焙日記

莓果季節，來個酸酸甜甜的莓莓巴斯克面包叭~
這個搭配最近超火，各種口味都有，我在中間的巴斯克里放上一些藍莓樹莓，顏色更好看，清新果香滲進去，風味超足。
面包底我用了基礎甜面包配方，沒啥難點，二發之后會在面包中間懟個凹槽，柔軟的面團從邊緣擠出，那手感簡直讓人上癮！
巴斯克更加簡單，所有食材依次加入打到順滑就行，我這次沒加玉米淀粉，出來的口感會更輕盈，一抿即化，滿是濃郁奶香。
藍莓和樹莓都是適合直接烘烤的水果，烤過顏色依然很好看，一咬開

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用料

主面團：

高筋面粉

200g

細砂糖

20g

酵母

2g

2g

蛋液

30g

牛奶

115-120g

黃油

20g

酥粒：

黃油

15g

糖粉

5g

低筋面粉

20g

巴斯克醬：

奶油奶酪

130g

細砂糖

25g

蛋液

30g

淡奶油

30g

裝飾：

蛋液

適量

樹莓/藍莓

適量

防潮糖粉

適量

【莓莓巴斯克面包】的做法