吐(tu)司面(mian)包的(de)做法:將(jiang)牛奶、酵(jiao)(jiao)母(mu)、打散的(de)蛋液(ye)、糖、鹽混合均勻,再加高(gao)筋粉,揉成(cheng)面(mian)團后(hou)(hou)加一點點橄欖油,然(ran)(ran)后(hou)(hou)發(fa)(fa)酵(jiao)(jiao)。發(fa)(fa)酵(jiao)(jiao)完后(hou)(hou),將(jiang)面(mian)團排氣,然(ran)(ran)后(hou)(hou)分成(cheng)等份(fen),再滾圓發(fa)(fa)酵(jiao)(jiao)一次。將(jiang)二次發(fa)(fa)酵(jiao)(jiao)完成(cheng)的(de)面(mian)團取出,搟成(cheng)牛舌狀,然(ran)(ran)后(hou)(hou)翻面(mian)卷(juan)起(qi),放入吐(tu)司盒,再放入烤箱烤成(cheng)牛奶吐(tu)司面(mian)包。
蜂(feng)蜜(mi)小面(mian)(mian)包的做法:將(jiang)面(mian)(mian)包粉、酵母(mu)、黃(huang)(huang)油、雞蛋(dan)、砂糖(tang)和水混(hun)合(he)均勻(yun),然(ran)后揉成(cheng)面(mian)(mian)團(tuan),再分成(cheng)等份,然(ran)后分別揉搓成(cheng)圓團(tuan)醒(xing)發。將(jiang)雞蛋(dan)液刷涂(tu)在醒(xing)發好的面(mian)(mian)團(tuan)上,再烘烤至(zhi)金黃(huang)(huang),出爐后再刷一層(ceng)蜂(feng)蜜(mi)即可。
牛角(jiao)(jiao)面(mian)(mian)(mian)(mian)包(bao)的(de)做法:牛角(jiao)(jiao)面(mian)(mian)(mian)(mian)包(bao)也就是(shi)我們平(ping)時說的(de)可(ke)頌面(mian)(mian)(mian)(mian)包(bao),它的(de)做法要比較復雜(za)一(yi)(yi)點(dian)。首(shou)先我們將(jiang)高(gao)筋(jin)面(mian)(mian)(mian)(mian)粉、糖(tang)、鹽、雞蛋液混(hun)合(he)在一(yi)(yi)起(qi),揉(rou)(rou)成(cheng)面(mian)(mian)(mian)(mian)團(tuan),然后(hou)(hou)發酵(jiao)至(zhi)兩倍大(da)。將(jiang)發酵(jiao)好的(de)面(mian)(mian)(mian)(mian)團(tuan)搟成(cheng)薄片(pian),然后(hou)(hou)往上(shang)面(mian)(mian)(mian)(mian)放(fang)一(yi)(yi)塊黃(huang)油(you),將(jiang)面(mian)(mian)(mian)(mian)片(pian)折(zhe)起(qi)來(lai),包(bao)裹住黃(huang)油(you),再放(fang)入冰箱(xiang)冷藏松(song)(song)弛。取出松(song)(song)弛好的(de)面(mian)(mian)(mian)(mian)團(tuan),將(jiang)其搟成(cheng)薄片(pian)后(hou)(hou),折(zhe)三(san)折(zhe),再次(ci)(ci)放(fang)入冰箱(xiang)松(song)(song)弛,如此松(song)(song)弛三(san)次(ci)(ci)后(hou)(hou),將(jiang)面(mian)(mian)(mian)(mian)團(tuan)揉(rou)(rou)搓成(cheng)三(san)角(jiao)(jiao)形(xing),在中間切(qie)一(yi)(yi)刀切(qie)口(kou),然后(hou)(hou)放(fang)入烤(kao)(kao)(kao)盤(pan),刷一(yi)(yi)層(ceng)牛奶,放(fang)入烤(kao)(kao)(kao)箱(xiang)高(gao)溫發酵(jiao)半小時后(hou)(hou),用190℃上(shang)下火烤(kao)(kao)(kao)20分鐘(zhong)左右(you)即可(ke)。