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满足你的中国胃
日美食 150：香葱火腿面包
8/17/2021
今天吃什么？我来帮你选
食材
高筋面粉 300g
鸡蛋 3个
奶粉 15g
酵母 4g
白砂糖 30g
盐 3g
黄油 30g
牛奶 160g
火腿肠 2根
葱花 2根
全蛋液 1个
步骤：
1. 面包机内放入高筋面粉、奶粉、酵母、白砂糖 、盐、鸡蛋、牛奶。
2. 启动和面功能。
3. 15分钟后放入黄油，继续搅拌。
4. 搅拌结束
5. 能拉出手套膜就可以了。
6. 放回面包机继续发酵 。
7. 准备两根火腿肠和葱花 。
8. 切成细粒。
9. 面胚发酵完成 。
10. 将面胚摊入方形烤盘(盘内预先刷上油 ) 。
11. 用叉子扎上小孔。
12. 刷上全蛋液 。
13. 放入火腿粒和葱花 。
14. 置入烤箱二次发酵30分钟 。
15. 发至两倍大 ，上下火160度 ，烤18分钟左右。
16. 时间到取出 。
17. 切块。
18. 成品。非常松软 。简单易做 ，关键还好吃 。
更多美食制作方法，请参考
www.macaronmagic.com
Jun 22, 2021
A virtual tour of my new book Croissant Dozens. In this book, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and the palate! Croissant Dozens opens new doors for discovering the tantalizing world of croissant pastries. Recipes are accompanied by step-by-step photographs to demonstrate procedures, dimensional diagrams to offer quick references, and photographs of finished works to provide inspiration. So, without further ado, let’s laminate!
About the Author
A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. She is the author of eight cookbooks and the creative director and publisher at Jayca. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC metro area.