红豆芝士饼

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金龙鱼烘焙

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红豆芝士饼的用料

金山面包用小麦粉 1000g	盐 12g
砂糖 150g	奶粉 30g
全蛋液 150g	饮用水 500g
烫种 150g	活性干酵母 12g
黄油 120g

红豆芝士饼的做法

步骤1

主面团 Main dough Mixing 搅拌：将所有的干性材料混合均匀后加入烫种和液体材料，慢速搅拌3分钟，快速搅拌4分钟，面筋搅拌至7-8成后加入黄油，搅拌至面筋完全扩展 Mix all the dry ingredients evenly, add tangzhong and liquid ingredients, mix at low speed for 3 minutes, high speed for 4 minutes, stir the gluten is 70-80%, add butter, and stir until the gluten is fully expanded

步骤2

Fermentation 发酵：室温27℃，湿度45%，松弛30分钟 Rest at room temperature of 27℃, 45% humidity for 30 minutes

步骤3

Division 分割：将面团分割成60克一个，收成圆形 Divide the dough into 60g each, round each piece

步骤4

Resting 松弛：室温27℃松弛30分钟 Rest at room temperature of 27℃ for 30 minutes

步骤5

Shaping 成型：将面团拍扁排气，包入40g京日红小豆收成圆形，松弛5分钟。将面团拍扁，包入30g芝士馅收成圆形，放入烤盘压扁后进行发酵 Flatten the dough to release air, wrap 40g Jingri red bean, round it, and let rest for 5 minutes. Flatten the dough, wrap 30g of cheese, form a round shape, put it in the baking pan and flatten it for fermentation

步骤6

Proofing 醒发：醒发箱温度35℃，湿度80%，发酵45分钟左右 Ferment in proofer at 35℃, 80% humidity for 45 minutes

步骤7

Baking 烘焙：烘烤前在面团表面盖上一张油纸，上方压烤盘。平炉烘烤，上火210℃，下火180℃，烘烤12分钟左右 Lice a grease paper in the baking tray, bake in deck oven at surface 210℃, bottom 180℃ for 12 minutes with another tray on top