食譜:
麵包1條
模具尺寸:8.5imch*4.5 inch
1杯=200毫升
麵團:
高筋麵粉260克(2杯+8小勺)
雞蛋液50克(10小勺)
牛奶130克(1/2杯+2大勺)
糖30克(2大勺)
酵母4克(1小勺)
無鹽黃油30克(2大勺)
夾餡:
熟栗子仁 250克
表面醬:
花生醬5克(1小勺)
無鹽黃油15克(1大勺)
白糖20克 (4小勺)
蛋液5克(1小勺)
中筋麵粉35克 (5大勺)
杏仁粉12克(5小勺)
泡打粉0.5克(1/6小勺)
玉米糖漿3克(3/5小勺)
*花生醬可用等量無鹽黃油替換
*玉米糖漿可用等量蜂蜜替換,也可以不放
*泡打粉可以不用放,效果區別不大
*杏仁粉可用等量中筋麵粉或低筋麵粉替換
麵包表面刷蛋液後再撒酥粒
烤箱預熱15分鐘後
180°C
烘烤30~35分鐘
Recipe :
Bread *1
Mold size :8.5imch*4.5 inch
1cup=200 ml
Dough:
Bread flour 260g(2cup+8 tsp)
Egg liquid 50g(10 tsp)
Milk 130g(1/2cup+2 tbsp)
Sugar 30g(2 tbsp)
Instant Yeast 4g(1 tsp)
Unsalted butter 30g(2 tbsp)
Filling :
Cooked chestnut kernels 250g
Surface :
Peanut Butter 5g(1 tsp)
Unsalted butter 15g(1 tbsp)(softened)
Sugar 20g (4 tsp)
Egg liquid 5g(1 tsp)
All-purpose flour 35克 (5 tbsp)
Powdered almond 12克(5 tsp)
Baking Powder 0.5克(1/6 tsp)
Corn syrup 3g(3/5 tsp)
*Peanut butter can be replaced with an equal amount of unsalted butter
*Corn syrup can be replaced with an equal amount of honey or not
*Baking powder can be omitted, the effect is not much different
*Almond powder can be replaced with an equal amount of medium-gluten flour or low-gluten flour
Brush the surface of the bread with egg liquid and then sprinkle with crisps
Preheat the oven for 15 minutes
180°C
Bake for 30-35 minutes (reference time)
*Please adjust the temperature and time according to the power of your own oven, the thickness of the baking mold and the baking tray)