自制网红“脏脏包”称霸朋友圈就靠它了！！！
你知道现在朋友圈最火的网红美食是什么吗？ 不是味道感人的螺蛳粉 也不是辣度惊人的方便火锅 而是这个 脏脏丑丑的 其貌不扬的脏脏包！
http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X2dpZi9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGFtMGlhYWtSTDhyMHg3TDNseEJuenpPTTd6djAwRUFEeG1vN2lhRFFDQW1OYjRoSTBWQVNYNW53LzAvZ2lm听说脏脏包每天限量产出，很难买到，但也不能阻挡吃货们的热情。
可是在小编潜心研究了“脏脏包食谱”之后发现，我们完全可以把排队的时间用来自己动手做一个又“脏”又好吃的脏脏包嘛！http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X2dpZi9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGo2Q1dzaWJKVHptbU0zVk5EWlBYMks1TkFONEk2djI0S0ZpYWJpYlEyVkVRVzVObHV0czM2dnlhZy8wL2dpZg==
http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9qaWIwNFpLaWJWVXp0MVJTd252TXFaNDBoRUNZV2VsZG1tRVVGajVFWmliNlFJZGlhaWJ0SnplRU1QaWJHaWE2aWNuQlpwM1lKMUQ3QXB3UUhqaWFIbmJPSWVpYkhrUkEvMC9wbmc=【脏脏包】（参考分量：6个）http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9qaWIwNFpLaWJWVXp0MVJTd252TXFaNDBoRUNZV2VsZG1tMDdUSzJuODhkWTVOQ2JBUGdMRkR1djNUNzM1aWJDY2NXajJMcm5BbUNueG90WnZXYkFSZW9pYVEvMC9wbmc=配料：
巧克力可颂面团：高筋面粉190克，低筋面粉50克，可可粉12克，水150克，细砂糖25克，干酵母4克，盐5克，奶粉7克，黄油25克，黄油145克（裹入用）。
巧克力卡仕达酱：蛋黄1个，牛奶100克，细砂糖25克，低筋面粉5克，玉米淀粉5克，纽扣状黑巧克力50克（或块状黑巧克力切碎）。
巧克力甘纳许：纽扣状黑巧克力50克（或块状黑巧克力切碎），淡奶油50克。
我们开始吧！http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy85WDlOdjNxQnFZdkxLY25hdHRCMzF1cWZkbjJrZlB2ZTlmY1lHRHh0aWFKUTNJVU81bThZOWlheEN0WW8zaWNVdVNHNFJHRENyNjlQWXVyWWJqR2ljWTJjVUEvMC9wbmc=
1、首先制作巧克力可颂面团。将除了黄油以外的材料都揉在一起。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOEJtUW5ZTEJLenpYOTdDSzN5UWdySTR5dVd5aDdjaWNYYmtQTHJRWmdIS3JsSVhpYW43dU1kWEZ3LzAvcG5n
2、当面团已经成型，开始变得光滑有弹性的时候，将软化后的黄油（25克）加入面团里。继续揉五分钟。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGxvTkx5cGljUjc1OHd2Nk56OWZHbGdLS3QyRm91Mm5ST2s3cFRJTkxyZmdrR0xTM1hON0hLdWcvMC9wbmc=
3、检查一下面团，面团已经出膜（但是膜很脆弱很容易扯断，还没有达到扩展阶段）。制作可颂面团，揉到这个程度就可以了（可颂面团后续还要经过反复多次的折叠，折叠过程中面筋会继续生成，所以不需要揉到扩展阶段）。揉好的面团盖上保鲜膜，放入冰箱冷藏半个小时。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOERSaWNCbzh5aWM5emJucE51TzJlbjBqVTFNcWljektMWm5XUkRhVHhpY2p5bDlOUTJHNXBOeXhZOGcvMC9wbmc=
4、将145克裹入用黄油切成片，在油纸上并排摆成一个大片（小块黄油需要这样处理。如果你用的是片状黄油则可以省略这一步）。http://image.135editor.com/files/users/369/3694485/201801/e9IZ9QCK_tKqy.png
5、在黄油上盖一层油纸，用擀面杖擀一擀，使黄油片能粘连起来，并变得更薄一点。
http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSODZjMk1LeHVJSGo3RHBIaWN2Vm8xUVBpYjdDY2NpY2pYRHlHVVZ0dW9qa2NwY3AzSGlhRHdvSVp5V1EvMC9wbmc=
6、撒一些干面粉防粘，将冷藏好的面团擀开。面团擀开的大小要刚好可以包入我们刚弄好的黄油片。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGI4aWFpYU9HclBqdG83MFFhSUtRTzBwN2hpY2xLQzZKa0d2UExIaWJ4cWlhdmFKYUtTZGhyb1ByUUpRLzAvcG5n
7、将黄油片放在面团中央，将面团的四个角向中间折叠过来，将黄油片包裹在面团里。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOHZrOWpjWU9HaDhwSHpwWWZsYTg0TE5nQUFweFkyaWIyRmRTR1hhektObnBFUWlialdKMFlwZ2lhZy8wL3BuZw==
8、像这样，黄油就完全裹在面团里了。将面团的接缝处捏紧。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOEFDbkkzZWlhM0VHWVliNWVtWTZ2S1dJdlN1R1BPaWNqVW9ydDBXSE15WXdSOHlaeXNlR0Z6b2VBLzAvcG5n
9、将面团再次擀开，擀成一个长方形。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOHpqUlZXSlZ0VDRmU2liSk82aWJRZkxkdGVyZTlqSGRIbVkxYlZSb01CV2FMQ0huSWlicHZIV2NQQS8wL3BuZw==
10、从面团的一端1/3处折叠过来。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOFNnN1pIcGljSmZwVmFwMHREcWx5SERGaWJWazlYN3phaWNvVzhCYUw3T0dLVG9wcGFnck1BaWNDUFEvMC9wbmc=
11、将另一端也折叠过去。这样，我们将面团进行了一次“三折”。将折好的面团包上保鲜膜，放入冰箱冷藏15-20分钟，使面团得到充分的松弛，并保持面团的低温。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGdtekFuRFFpYlpEc05RVThaUEYwSlNXOFdTNE54amVwSmlhemNMOHhBZGp6Z29WVGpiSGljaGljYkEvMC9wbmc=
12、冷藏好的面团放在撒了面粉的台面上，再次擀开成为长方形。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGN5ODdDeWVPZWw2a1hoT293eThyOEJIRjN2dkI1Z3g3VVpwVlRQY3QzM1hsZlV1MG1sUFVUQS8wL3BuZw==
13、并再次三折起来。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSODViNTg5NjBYOU1nZjFaME1DTkExaWMzSUtwQ0ZFVHlpYWt3NkNiWncwVTVhOXRTMkZ3Rm5HbTR3LzAvcG5n
14、这样，我们得到了一个经过两次“三折”的面团，将面团再次放入冰箱冷藏15-20分钟，并拿出来再次擀开，并再次三折。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGRhbDdQaWFDYks3RGtmblV2N3owN0lHaWJ4bUpDdWNkdFVGem5HQkIwSHRWdFpkMnA3NFhIWG5BLzAvcG5n
15、一共将面团进行了三次“三折”，最后得到的面团如图所示。将面团放入冰箱，冷藏30分钟。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGZuOWwzeHptMExRRDlCeU9MRDBGNnhQQ3ZsOW9tdGRHd1ptOWRaRURYUFZpYmJSTXlnM0VKZEEvMC9wbmc=
16、在面团冷藏期间，我们可以来制作巧克力卡仕达酱。将蛋黄、牛奶、糖、低筋面粉、玉米淀粉在一个大碗里混合均匀。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGxNYjNpYmRlM0c3V1V6b3hVY09jdFlBSFZkcThycUI2ZElrdmdJcmYyamxJMDhpYVJjbnZEampBLzAvcG5n
17、将混合液体过筛，倒入奶锅里。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOENCQ2licWFqQ1JVVWpJNGlidlhBRUNuaWNHYzVIYWljaWNNenlDTmQ5UG9VejhFQWxpYUN3NGM3d0FkUS8wL3BuZw==
18、奶锅用中火加热，并不断用刮刀搅拌避免糊底。将液体煮沸，成为非常浓稠的酱状。关火（通常制作卡仕达酱，需要先将牛奶煮沸，再和蛋黄和其他配料混合并再次煮开，但这个配方分量非常小，所以不用这么麻烦，直接一次性煮开即可）。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOE1KM1lMN040QkxTNnJGajVxdlF3R1lxb3JudFBJdkRZTkRjbG9WdnlQWTFOWlREcGE2c2lieEEvMC9wbmc=
19、趁热在锅里加入纽扣状黑巧克力（或者切碎的黑巧克力），不断搅拌，使黑巧克力受热熔化，跟卡仕达酱混合均匀。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGZZSFV6aWFUYVdwOE1sQzZ4bThUWTJBU1djaWFSYmVnUXoxMHByaWM3Wk8zNHJQbXROQ0NGRDdCUS8wL3BuZw==
20、混合好以后，巧克力卡仕达酱就做好了。做好的卡仕达酱冷却后即可使用（如果要加速冷却，可以将奶锅坐在冷水里，并不断搅拌锅中的卡仕达酱）。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOFcxaWNEYTN5NWdyYUFwcmdUbXh6WDFwRDhkMUxLbmZ3bnZyeTJpYTRZTHkwbm5zTTRZaG5pYUwzdy8wL3BuZw==
21、将冷藏好的面团取出，擀开成为长长的大面片。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOHU5REpDYWx6SlJxOXY5OEdtR0thc2J5Tkg3UXZxdTlpY3NLTXBiaWNtczZTeXZ6WHBEaWIwSENNQS8wL3BuZw==
22、切掉不规则的边角，并将长面片切成尺寸大约为9cm*18cm的长方形。这个配方大约可以切出6个长方形。
http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSODJWNm03aWJxS0k2MWhldDVpYUlUVFBRaHNLaWMyR2c2dFFQT2M3aExpY1lDakJMWUM4YnlpYWIxbGR3LzAvcG5n
23、在长方形面片的一边挤一条粗粗的巧克力卡仕达酱。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSODlnRDJPT3FHYjR0THRBckVPVEtVRlBpYkZGS3FvbzRkS0tmcWYwV2FoUmdndG9Tc0NKVnZjcFEvMC9wbmc=
24、从挤了巧克力卡仕达酱的一边卷起来。卷到另一边的时候，在边缘刷一些清水或全蛋液，使面团能粘合起来。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSODAxeWtSU1ZqcGtnaWN5cUZTVFJBaWE0UlJpY1BYMmliQXh1UXZTSnRTNnpNdWxKRGFvVDN4d2tBcEEvMC9wbmc=
25、卷好的小面团放在铺了油纸的烤盘里，每个小面团之间要留出足够的距离。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGoyNkxxeUFsSTY4Qk5HZWFpYm9kVk9qbGliaWNpYTdtQWZXMDBpYkpzZXVoV2dROXFhMWljaWJHWlBBdFEvMC9wbmc=
26、接着就可以进行最后发酵了。最佳发酵温度28℃，湿度85%，发酵70分钟左右，直到面团变成2倍大（因为可颂面团含有大量黄油，因此最后发酵温度尽量不要超过30℃，免得黄油化掉流出来）。发酵好的面团放入预热好上下火200℃的烤箱，中层，烘烤22-25分钟出炉。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGdraG9ERUxZR3dmb1pidkZ0cmFnVHZ2ODFndlFkT1VZTGE0aWJWZGE1c0NuVjJUZDltc25HR2cvMC9wbmc=
27、最后，制作巧克力甘纳许。将纽扣状黑巧克力（或切碎的黑巧克力）和淡奶油混合，然后隔水加热或者直接放入微波炉加热，然后搅拌至巧克力完全融化，成为稠厚的液体即可。
http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOEpCTmliTFRHZDdNMnp4OERsaWI5Q2VNMjd0R3BYSWs0QTVncFZKT1lSQWhjUzduOFVUVktCQWVRLzAvcG5n
28、将巧克力甘纳许趁热刷在烤好的可颂面包表面，厚厚刷上一层。等冷却后，巧克力甘纳许会凝固。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X3BuZy9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSODFNdmVkU20wYXJpYUVaYlMxWUNyMlhJRE5TbWtiS0R5dTRSaWFjWk9WUHZQUkUwZ1JJU2RVam9BLzAvcG5n
29、最后，在表面筛一层可可粉，美味的脏脏包就做好了。http://image2.135editor.com/cache/remote/aHR0cHM6Ly9tbWJpei5xcGljLmNuL21tYml6X2dpZi9YMU5pYmFZeUNad1FKbmliOGxYOTZqcDM2d2liS3hndlBSOGdRRGd1NkJDVlgyV0lkTk50a3VpY1RWeXAzS0tzVlM5UkxGanRIV1NpYWxoNEhSUVJVN0xhVUNRLzAvZ2lm
大家快快动手做起来吧 ~
页:
[1]