丹麦手撕面包， 公开不败的配方和超细节做法｜Puff Pastry Butter Bread ｜萨姐的南腔北调

丹麦手撕面包是面包房里非常火爆的一款面包，酥脆的表皮，层次分明和松软的质地，组织细腻得好像蛋糕一样，浓郁的奶香和黄油香味，一片片这么撕著吃，不知不觉地就吃掉大半个了。丹麦手撕包的做法比可颂要来得简单，只需要进行两次的折迭， 而可颂一般都会进行3次。
#丹麦手撕包 #手撕面包 #丹麦面包 #丹麦手撕面包

原料
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高筋面粉300克
奶粉 20克
细砂糖 35克
干酵母 5克
盐 3克
鸡蛋液 50克
炼乳 20克
水 115克
无盐黄油（室温软化） 25克

分层用无盐黄油（室温软化） 115克

** 预热烤箱165C/330F
** 65C/330F 烘烤23分钟
** 调至190C/375F烤制3分钟

Today’s puff pastry butter bread is a very popular bread in the bakery. It has a crispy skin, a layered and soft texture, and the texture is as delicate as a cake. It has a strong milky and buttery flavour. It is simpler than making the croissant. It only needs to be folded twice, while the croissant usually folds three times.

INGREDIENTS
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Bakers flour 300g
Milk powder 20g
Caster sugar 35g
Instant yeast 5g
Salt 3g
Egg 50g
Condensed milk 20gINGREDIENTS
Water 115g
Unsalted butter (soften) 25g

Unsalted butter for lamination (soften) 115g

** Preheat oven to 165C/330F
** Bake at 165C/330F for 23mins
** Turn to 190C/375F for 3 mins

Видео 丹麦手撕面包， 公开不败的配方和超细节做法｜Puff Pastry Butter Bread ｜萨姐的南腔北调 канала 萨姐的南腔北调Lisa's Kitchen