鷄尾包第二輪

鷄尾包第二輪












上一個食譜我有一点点改動,因為覺得饀料不夠濕.

食譜 :

高筋粉                          264g
低粉                               36g
糖                                   30g
蛋                                   60g
奶                                 150g
鹽                                    4g
乾酵母                            4g
無鹽牛油                      25g

墨西哥醬
有鹽牛油                   35g
糖                               15g
蛋黃                             5g
低筋粉                       30g

*牛油 + 糖 打至發白 ,之後加蛋黃和篩入低筋粉,拌勻就入唧袋備用.

鷄尾饀
椰絲                       100g
牛油                       120g
糖                            80g
蛋                            50g
粟粉                        20g
奶粉                          5g
全部材料拌勻即可

共可做包11個, 包重53g ,饀30g