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辣皮子牛肉恰巴塔
Difficulty Level
本款产品可作为开放三明治，馅料丰富口味搭配层次分明，恰巴塔面包体和牛肉馅的结合，可作为款主食面包
Products Storage Conditions 0°C- 4°C
Products Display Conditions 25°C
可制作14份,200克/份,尺寸10*14厘米
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Recipe Details
Recipe Steps
Assembly Steps
Ingredients
恰巴塔面团
150g
波兰种
15g
牛肉酱
50g
Making Process
01
将所有干性材料混合，加入波兰种和液体，搅拌至8成筋加入后加水，洗后后加入橄榄油和泡水的辣皮子
02
面团拌匀出缸，醒发箱26度湿度75%，醒发50 分钟翻面。再次发酵半小时即可分割
03
面团摊开均匀分割15个，再次转入醒发布，醒发30分钟后，转入高温布
04
烤箱预热面火220度底火200度，蒸汽2秒，烘烤14分钟出炉，晾冷出炉即可
05
将烤好的面包体削去顶部三分之一，表面抹上蛋黄酱，铺上炒好的牛肉酱
06
最后摆上3颗番茄，擦上孔泰芝士碎即可
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