馒头包子 栏目内容
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布丁魔方面包 Pudding Cube
- 布丁魔方面包 Pudding Cube
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81199
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2017-01-25
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外形似魔方的面包，内夹乳酪卡仕达馅，适合作为即食快餐或点心食用，推荐使用安琪即溶吉士粉。
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https://baking.angelyeast.com/upload/images/2017/1/t_25101945126.png
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配方 Recipe
制 作 工 艺 process
配 料
Ingredient
烘焙%
重量（g）
面包粉
80
800
蛋糕粉
Cake flour
20
200
安琪高糖干酵母
Angel high-sugar dry yeast
2
20
盐
Salt
2
20
无盐黄油
Unsalted butter
30
300
全蛋
Whole egg
50
500
A-800面包改良剂
A-800 Bread Improver
0.5
5
砂糖
sugar
10
100
朗姆酒
Rum
1
10
水
Water
10
100
提子干
Raisin
20
200
橙皮丁
Granulated flavedo
10
100
乳酪卡士达馅
搅拌：除黄油外，加入所有原料搅拌，先慢速3分钟快速5分钟，再将黄油分次加入慢速2分钟快速8分钟。
Mix all ingredients except unsalted butter for 3 minutes at low speed and 5 minutes at high speed, then add butter for 3 times respectively, then mix the dough for 2 minutes at low speed and 8 minutes at high speed.
面团温度应控制在24℃左右。
Dough temperature should be controlled around 24 ℃
基本发酵：30分钟后放入冰箱里，翌日使用（当天使用时，搅拌结束后马上放入冰箱里3小时后可以使用）
If you use this dough next day, keep it in refrigerator after 30 minutes; if you use it the same day , keep it in refrigerator for 3 hours.
分割:80g
Cut the dough into 80g each and roll them into a ball.
中间发酵:20-30分钟
Intermediate proofing :20-30 minutes
成型：包入乳酪卡仕达酱 20g，魔方模底部撒上杏仁片，面团放入模具
Roll up to enclose cheese custard, sprinkle sliced almond on the bottom of tins, then put the dough into tins.
最后发酵30℃50-60分钟，湿度75%，面团发酵至模型的8成
proof at 30℃ and 80% humidity for 50-60 minutes. Proof to 80% of tin volume,then bake it.
操 作 条 件 Baking
烘烤 180/180 16－20分钟，烤完后打开盖子，在模型中冷却，脱模，表面筛上糖粉
Baking：180 ℃ for 16-20 minutes
Open the cover of tin, cool in the tin then take out the bread and sift sugar powder on the top of bread.
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配方 Recipe
制 作 工 艺 process
配 料
Ingredient
烘焙%
重量（g）
面包粉
80
800
蛋糕粉
Cake flour
20
200
安琪高糖干酵母
Angel high-sugar dry yeast
2
20
盐
Salt
2
20
无盐黄油
Unsalted butter
30
300
全蛋
Whole egg
50
500
A-800面包改良剂
A-800 Bread Improver
0.5
5
砂糖
sugar
10
100
朗姆酒
Rum
1
10
水
Water
10
100
提子干
Raisin
20
200
橙皮丁
Granulated flavedo
10
100
乳酪卡士达馅
搅拌：除黄油外，加入所有原料搅拌，先慢速3分钟快速5分钟，再将黄油分次加入慢速2分钟快速8分钟。
Mix all ingredients except unsalted butter for 3 minutes at low speed and 5 minutes at high speed, then add butter for 3 times respectively, then mix the dough for 2 minutes at low speed and 8 minutes at high speed.
面团温度应控制在24℃左右。
Dough temperature should be controlled around 24 ℃
基本发酵：30分钟后放入冰箱里，翌日使用（当天使用时，搅拌结束后马上放入冰箱里3小时后可以使用）
If you use this dough next day, keep it in refrigerator after 30 minutes; if you use it the same day , keep it in refrigerator for 3 hours.
分割:80g
Cut the dough into 80g each and roll them into a ball.
中间发酵:20-30分钟
Intermediate proofing :20-30 minutes
成型：包入乳酪卡仕达酱 20g，魔方模底部撒上杏仁片，面团放入模具
Roll up to enclose cheese custard, sprinkle sliced almond on the bottom of tins, then put the dough into tins.
最后发酵30℃50-60分钟，湿度75%，面团发酵至模型的8成
proof at 30℃ and 80% humidity for 50-60 minutes. Proof to 80% of tin volume,then bake it.
操 作 条 件 Baking
烘烤 180/180 16－20分钟，烤完后打开盖子，在模型中冷却，脱模，表面筛上糖粉
Baking：180 ℃ for 16-20 minutes
Open the cover of tin, cool in the tin then take out the bread and sift sugar powder on the top of bread.
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