一款值得一刷再刷的經典面包,材料簡單卻美味非比尋常。雖然低油低糖,但也同樣柔軟可口,做為主食小餐包真的非常優秀了~
【烘焙參數】
分量:8個
溫度&時間:中層,上下火190度18分鐘
用料
液種
高筋面粉
75克
75克
酵母
0.5克
主面團
高筋面粉
175克
85克
3克
酵母
2克
細砂糖
10克
橄欖油(玉米油或椰子油也可)
8克
熟黑芝麻
15克
表面裝飾
高筋面粉
適量
黃油
8克
法式黑芝麻球的做法
- 將所有液種材料混合,用刮刀拌勻至無干粉,密封冷藏發酵過夜。冬天制作可先于室溫下靜置1小時,然后再放入冰箱冷藏。
- 發酵好的液種表面有氣泡,體積膨脹至2倍大。
- 將發酵好的液種與所有主面團材料混合揉至擴展出膜,再加入熟黑芝麻揉勻。
注:小餐包不需要揉至完全階段。
- 直接分割成8份,滾圓后放在烤盤上。
- 溫暖濕潤處(溫度36度,濕度75%)發酵至1.5倍大,表面薄薄篩一層高筋面粉,中間豎著割口,割口處放入一小條黃油(約1克)
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- 放入預熱好的烤箱中層,上下火190度18分鐘。
雖然無蛋無奶,但膨脹力也很優秀的小餐包~
小貼士
1、經典配方用的直接法,因為我是一次發酵,所以改成了液種法,成品非常柔軟哦~
2、熟黑芝麻是點睛之筆,萬萬不可省略~
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