用料

面團部分

高筋面粉

300克

30克

3克

干酵母

4.5克

蛋液

30克

牛奶

185克

黃油

20克

夾心部分

肉松

75克

沙拉

60克

裝飾部分

芝士片

8片

沙拉

適量

巖燒芝士肉松面包的做法

1. 面團部分除黃油外，放廚師機低速攪拌，攪拌成面團后，高速攪拌

1. 攪拌出粗膜，加提前軟化的黃油，繼續攪拌，控制好面團溫度，在26度以內

1. 揉出手套膜。29度發酵
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1. 面團發酵期間，把肉松和沙拉拌勻

1. 面團發酵至2倍大

1. 平均分成4份，靜置20分鐘

1. 拿出一個靜置好的面團，搟成長25厘米左右的長方形，一端放肉松

1. 卷起，捏緊收口，不然發酵時容易開口

1. 放冰箱冷凍30分鐘左右，方便切割

1. 冷凍好的面團平均分成4份

1. 整下形，二次發酵35度1個半小時左右（天氣冷發酵時間長一些，夏天發酵1個小時左右），注意面團狀態，不要發酵過頭

1. 發酵好的面團，表面刷蛋液，放芝士片（芝士片一分為二）

1. 表面裝飾好沙拉醬。烤箱提前預熱，180度，烘烤15到20分鐘左右。每個烤箱溫度不一樣，根據自己烤箱溫度而定。

1. 肉松控的最愛