這個咕咕霍夫是一款經典款，常吃常新，經典永流傳，沒有模具你也可以做成菠蘿包。更加的松軟蓬松。

用料

咕咕霍夫

高筋粉

300g

3g

細砂糖

75g

甜老面（可以普通老面

或者不放）

45g

耐高糖新鮮酵母

9g

（耐高糖干酵母

3g)

蛋黃

3個約60g

牛奶

140g

香草精

3g

無鹽黃油

105g

葡萄干（可選）

50g

咕咕霍夫酥皮

無鹽黃油

50g

細砂糖

50g

全蛋液

32g

低筋面粉

105g

揉面時間參考（

大宇大白象）

3檔2分鐘食材成團

6檔11分鐘初級擴展加黃油

3檔4分鐘黃油揉勻

6檔3分鐘面團揉好

烘烤溫度參考

高比克T95風爐烤箱170℃14分鐘

高比克層爐烤箱上下火190℃15分鐘

海氏i7平爐烤箱上火180℃

下火200℃16分鐘

咕咕霍夫的做法

1. 把所有食材，除了黃油以外都加入廚師機里，三檔2分鐘揉成團

1. 成團后再6檔11分，揉到初級擴招階段，加入黃油，再3檔4分鐘，把黃油揉勻

1. 黃油揉勻后再6檔3分鐘。把面團揉到完全擴招，出面溫最好不要超過24℃！

1. 把泡好的提子干揉進面團，滾圓，室溫松弛30分鐘

1. 為了盡快的揉化黃油，咱們用手揉搓黃油和砂糖，揉到發白，分兩次加入常溫的蛋液，再次揉勻后。加入低筋粉揉到不粘手

1. 發酵好的面團，分成6個100克一個的面團，冷餐松弛半小時以上

1. 冷藏后的面團包上酥皮，整個包裹住
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1. 戳洞，光滑面朝下，放進模具里，室溫發酵111分鐘

1. 發酵到9分滿去烘烤，溫度我都給出來了

1. 做成大菠蘿包也是非常有賣點的，做起來！