成品: 1片(40*40cm 烤盤)Product: 1 whole piece (40*40cm tray)難度: 入門級Difficulty: Beginner所需時間: 30分鐘小時制作 (休息時間3小時)Cooking Time: 30 min making (18 hours resting) 材料 Ingredients400g 高筋麵粉Bread Flour60g 砂糖 Sugar6g食鹽Fine Salt16g 奶粉 milk powder80g 牛油/奶油 butter20g清水(A) Water (A)4g 快速乾酵母Instant Yeast80g 雞蛋 whole egg150g 凍水 Cold Water 灑面 Topping70g 牛油/奶油 butter70g 杏仁片 Almond slide70g 砂糖 Sugar 做法 – Method:1. 高筋麵粉,砂糖,食鹽,奶粉,雞蛋混合,再加入清水。慢速混合4分鐘。轉中速混合。如果麵團溫度高於26’C。需放入雪櫃(冰箱)降溫。清水(A)和快速乾酵母先混合。麵團溫度大約26’C以下,可放入酵母水。慢速混合,直至酵母水被吸入。再放入牛油。轉中速混合。直至薄膜出現。Mix flour, Sugar, Fine Salt, milk powder, and whole egg together. Then add the cold water in. Mix with slow speed 4mins. Then turn to mid-seed. If the dough temperature exceeds 26'c, cooldown in the fridge. Mix the Instant Yeast and Water (A) togetherand pour it into the dough below 26’C. Mix with slow speed until all together. Thenpour the butter in, and Mix at a slow speed. Mix until the “window test” appears. 2. 放在室溫15分鐘,再放入雪櫃(冰箱)發酵18小時。直至1倍大。或室溫發酵,直至1倍大。Ferment at room temperature 30mins, then keep in fridge for 18 hours.Or ferment at room temperature Until doubled size. 3. 壓長,放入己搽上牛油的烤盤。在室溫進行最後發酵。直至1倍大。Roll it and put it on the baking tray brushed with butter.Final Ferment at room temperature until doubled size. 4. 以手指在麵團上按出孔洞。擠上牛油,杏仁片和砂糖。Press the hole in the dough with your finger. Pipe the Butter, almond slide, and sugar on top. 5. 家用烤箱預熱為190-210’C。烤15-20分鐘,直至變為金黃色。Bake it for 15-20min at 190-210’C, until Brown colour. 完成 Finished