portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">全麥、堅果、低糖,健康營養(yǎng)的一款面包,杭州港焙學(xué)西點建議不妨做給家人嘗嘗吧,老少皆宜哦。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">香濃的牛奶、營養(yǎng)的白芝麻、小巧可愛的小面包,杭州港焙西點學(xué)校覺得這樣便攜美味的小點心作為早餐或者下午茶都是很不錯的選擇。 
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">用料:高筋面粉400黃油35g 雞蛋1個 細砂糖50g 酵母5g 牛奶180g 鹽4g 白芝麻適量
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">1. 黃油室溫軟化。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">2. 把除黃油和白芝麻外的材料混合,因為我家沒有面包機,就用手揉!
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">3. 把面粉揉成團以后,加入黃油,繼續(xù)揉
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">4. 揉至面團可以扯出膜,就把面團揉成表面光滑的形狀,放置在盤中蓋上保鮮膜發(fā)酵。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">5. 待面團發(fā)酵至原來的兩倍大,就可以拿出來,揉搓擠出里面的空氣。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">6. 把面團分成35克左右的小面團。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">7. 把面團揉成光滑的小圓。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">8. 烤盤刷油,把小面團放置在烤盤中,放進烤箱中繼續(xù)發(fā)酵。發(fā)酵至原來的2倍大時,拿出來給面團表面涂上一層牛奶,撒點白芝麻。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">9. 烤箱預(yù)熱。170o,20-25分鐘左右
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">雖然它看起來比較樸素,味道也稍微清淡一些,但是感覺上口味上還是給人比較舒服親切的感覺,杭州港焙西點學(xué)校覺得它還是一款很不錯的小點心。