食欲大振~诱惑十足！~沙拉酱

又是我们的美女校长Tetyana Verbytska（下图，左）滴配方哈！看看配方，明天你也做满柜台哈~

水晶朗姆提子丹麦面包

by Tetyana Verbytska

配方产量：26个

A-丹麦面团（共计：1067.5 克）

250 克【23.42%】……T55面粉

100 克【 9.37%】……中筋面粉

15 克【 1.41%】……盐

50 克【 4.68%】……细砂糖

7.5 克【 0.70%】……转化糖浆

30 克【 2.81%】……鲜酵母

125 克【11.71%】……黄油A（冷藏切丁）

140 克【13.11%】……冷水（2℃） (须准备200-300克)

100 克【 9.37%】……牛奶（2℃）

250 克【23.42%】……黄油B

步骤：

1、将过筛的凉的面粉放入搅拌缸中，依次加入盐、砂糖、酵母和转化糖浆，用勾桨（hook attachment）搅拌，再将140克冷水和冷牛奶一次性加入，搅拌3分钟。将黄油A切丁后分两次加入，每次搅拌均匀，搅拌时间共计约15分钟。面团搅拌完成时温度应为23℃。

2、将面团放入涂油的容器中，沙拉酱沙拉酱覆盖塑料薄膜，室温松弛30分钟，30分钟后面团会膨胀为2倍体积。然后再重复一遍，将面团整理成球形，覆盖塑料薄膜，冷藏隔夜约10小时（但是不要超过12小时）。

3、将面团擀压成35x55cm的长方形，覆盖覆盖塑料薄膜冷藏。

4、将黄油B在两张烘焙油纸之间擀压“步骤2”面片的1/2大小，放入冰箱，

表面轻轻覆盖塑料薄膜冷冻10分钟，10分钟后将面团取出，将“步骤4”的黄油放在面上，黄油应该是有韧性但是不坚硬的状态。

5、将片状面团折起包住黄油片，擀压至0.5cm厚度，然后进行一次四折，放入冰箱松弛1小时。再次将面团擀压至0.5cm厚度，进行一次3折，覆盖塑料薄膜放入冰箱松弛1小时。

6、将面团放入-18℃冰箱冷冻5分钟后，擀压至0.3cm厚度。

B-镜面果胶（共计：305 克）

25 【 8.20%】……水A

75 【24.59%】……水B

75 【24.59%】……细砂糖A

75 【24.59%】……细砂糖B

50 【16.39%】……葡萄糖浆

1 【 0.33%】……柠檬酸

2 【 0.66%】……X58果胶粉

2 【 0.66%】……NH果胶粉

步骤：

1、将细砂糖A与两种果胶粉混合拌匀，加入水A拌匀，静置20分钟。

2、在一个厚底平底锅中放入水B和细砂糖B，再加入葡萄糖浆，加热至70℃，加入“步骤1”的混合物并保持不断搅拌，煮沸，持续沸腾5分钟，最后加入柠檬酸。

3、可以冷藏储存7天，后冷冻几个月。

C-卡仕达酱（共计：560 克）

400 克【%】……牛奶

50 克【%】……细砂糖

20 克【%】……玉米淀粉

20 克【%】……中筋面粉

70 克【%】……蛋黄

步骤：

1、将细砂糖、面粉和玉米淀粉拌匀，加入蛋黄，沙拉酱

搅打至泛白。将牛奶在平底锅中煮沸，取1/2冲入到蛋黄面糊中搅拌均匀，然后再倒回平底锅内，煮沸并保持不断搅拌，持续沸腾约2-3分钟，离火。

2、倒入干净的平盘中，保鲜膜贴面覆盖，快速冷却（隔冰水）。

D-朗姆葡萄干（共计：200 克）

200 克【%】……葡萄干

适量克【%】……朗姆酒

步骤：

1、将葡萄干用热水浸泡30分钟。

2、将水过滤掉，泡软的葡萄干与朗姆酒混合，静置24小时。

E-蛋液（共计：90 克）

30 克【%】……蛋黄

30 克【%】……全蛋

30 克【%】……牛奶

步骤：

1、全部混合搅拌均匀。

整形&烘烤

1、制作“A-丹麦面团”，擀压至3毫米厚度，35x40cm的长方形，冷藏。【下图】

2、将葡萄干浸泡于朗姆酒中24小时，制作“D-朗姆葡萄干”。

3、制作“C-卡仕达酱”（沙拉酱也可以根据喜好加入香草制成香草卡仕达或巧克力卡仕达），保鲜膜贴面覆盖冷藏。

4、将冷藏后的“C-卡仕达酱”放入搅拌缸中用扁桨（paddle attachment）搅打至光滑细腻，涂抹在“步骤1”的“A-丹麦面团”上一层，将“步骤2”的“D-朗姆葡萄干”洒在表面，卷成卷状，冷冻30分钟。然后裁切为每段2.5cm的宽度，摆放在烤盘上（注意预留足够的间距），表面涂刷“E-蛋液”，放在25-27℃的醒发箱内醒发约2小时。【下图】

5、放入提前预热至180℃的烤箱内烘烤约18分钟，出炉后放在晾晒网上冷却，将“B-镜面果胶”涂刷在表面。表面也可装饰以糖粉、开心果碎或糖霜。

※通常是晚上烘烤，第二天早上食用，室温可储存1天。

继续女神校长的英文原版~

Raisin Bun

by Tetyana Verbytska

recipe for 26 buns

YEASTED PUFF PASTRY (total weight：1207g)

250 g French Type 55 flour, protein 13%

100 g all-purpose flour

15 g salt

50 g sugar

7.5 g inverted sugar (trimoline)

30 g fresh yeast

125 g butter A,cold diced butter

140 g water 2°C (between 200g to 300g)

100 g milk 2°C

250 g butter B

Procedure：

1/ Put cooled sieved flour in a mixer bowl. Put separately salt, sugar, yeast, trimoline onto the flour. Mix in a mixer fitted with the hook attachment. Pour cold water and cold milk in one addition. Knead the dough for 3 minutes. Divide cold and diced butter A into two parts. Fold one part in the dough. Knead until homogeneous. Then fold in the other part. Knead until homogeneous. Total kneading time is about 15 minutes. The temperature after kneading should be 23°C.

2/ Remove the dough into an oiled bowl. Cover with plastic. Set aside for 30 minutes to rise at room temperature. In 30 minutes, double up the dough. Then repeat it again. Form into a ball. Fridge the dough covered with plastic for 10 hours, but not more than 12 hours.

3/ Roll the dough into a 35x55 cm rectangle. Cover the dough with plastic and fridge.

4/ Roll butter B between two parchment sheets so that its half the size of the dough. Fridge it. Freeze the dough covered tightly with plastic for 10 minutes. At the 10-minute mark, remove the dough from the freezer, place the butter onto it. The butter should be pliable and not hard.

5/ Fold the dough so that it covers the butter. Roll to 5 mm thick as shown in the photo. Perform a double-book fold (a four-fold). Fridge the dough for an hour. Before you roll the dough again, place it in the following way: the “spine” is on your left and the “pages” – on your right. Roll the dough to 5 mm, perform a single-book fold. Cover with plastic. Fridge for an hour.

6/ Before you do the last roll freeze the dough for 5 minutes at -18°C. Then roll it to 3 mm.

NEUTRAL GLAZE (total weight：305 g)

25 g water A

75 g water B

75 g sugar A

75 g sugar B

50 g glucose

1 g citric acid

2 g pectin X58

2 g pectin NH

Procedure：

1/ Combine sugar A with pectin and add water A. Set aside for 20 minutes. In a pan combine water B with sugar B, then add glucose.

2/ Heat to 70°C. Whisking constantly fold in pectin and sugar mixture and bring to a boil. Boil for 5 minutes.

3/ Add citric acid. Neutral glaze can be stored for a week in a fridge or a few months in a freezer.

PASTRY CREAM (total weight 560 g)

400 g milk

50 g sugar

20 g cornstarch

20 g all-purpose flour

70 g yolks

Procedure：

1/ Mix together sugar, flour and cornstarch, add yolks. Whisk until white. Bring milk to a boil. Pour 1/2 of the milk into the yolk mixture. Whisk. Pour it back into a pan. Bring the cream to a boil constantly whisking. Boil for 2-3 minutes. Remove from heat.

2/ Transfer to a clean container. Cover with plastic wrap pressing on the surface of the cream. Cool immediately.

RAISINS IN RUM (total weight：200 g)

200 g raisins

rum as much as needed

Procedure：

1/ Combine the raisins with warm water. Set aside for 30 minutes.

2/ Drain off the water. Combine the raisins with rum. Let steep for 24 hours.

EGG WASH (total weight：90 g)

30 g yolks

30 g eggs

30 g milk

Procedure：

1/ Mix together yolks, eggs and milk.

STEPS：

Step 1 Prepare yeasted dough. Roll it into 3 mm thick 35 x 40 cm rectangle. Cool the dough.

Step 2 Steep raisins in rum.

Step 3 Prepare vanilla pastry cream. Cool it. Fridge under plastic wrap pressed over the surface.

Step 4 In a mixer fitted with the paddle attachment process pastry cream until smooth. Coat the surface of yeasted puff pastry with a thin layer of cream. Sprinkle with raisins. Roll the dough up. Freeze for 30 minutes. Cut the roll into 2.5 cm wide pieces. Arrange buns on a baking sheet leaving much space between them. Brush the roll sides with egg wash. Let rise at 25-27°C for about 2 hours.

Step 5 Preheat oven to 180°C. Bake raisin buns for about 18 minutes. Remove to a wire rack to cool. Brush the surface of the buns with nappage. Usually they bake buns at night and serve them in the morning for breakfast. Buns are stored up to one day at room temperature.

Tip. Garnish the buns with powdered sugar, chopped pistachio, sugar glaze.

接彩蛋！

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