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Export 11 ingredients for grocery delivery
Step 1
法國老麵的製作方法請點此。如果是冷凍老麵事先退冰10~15分鐘稍微變軟,冷藏的老麵則不用直接使用。
Step 2
本篇食譜使用Kitchenaid 5Q Artisan 攪拌機,所有麵團材料加入攪拌缸以低速攪拌五分鐘直到成團,途中要刮缸整理麵團一次。
Step 3
轉成中速(Kitchenaid 2速)攪拌6分鐘直到麵團光滑、不黏手。
Step 4
取出麵團,滾圓,放進抹油的發酵盆發酵30分,封好,進冷藏隔夜發酵8~12小時。
Step 5
準備蔥餡:將蔥切成蔥花,加入鹽、白胡椒、糖、植物油調味,拌一拌(調味料不要太早加入,蔥會出水)
Step 6
糖、水一比一混合,加熱煮沸後讓糖溶解,冷卻備用。
Step 7
桌上灑點手粉,麵團從冰箱取出,兩面都沾上手粉避免沾黏,桿開成60 x 30cm 的長方形(長度是兩根桿麵棍、寬度約一根)
Step 8
麵團目測3等分,在中間倒入 2/3量的蔥餡,像信封摺法,下方麵團往中心側蓋住蔥餡,在麵團上均勻放上剩下的蔥餡,上方麵團折下來包住蔥餡。
Step 9
在麵團表面刷上濃糖水,撒上大量的白芝麻,確認芝麻都有黏在麵團表面,用刀子切成六等分。
Step 10
用刮板輔助將麵團轉移至烤盤上發酵30分鐘,彼此要有間隔。
Step 11
烤箱預熱210度,烘烤18~20分鐘直到側面也上色,出爐。
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