核桃布里欧修：健康美味的新选择引发热议。

此配方可做八个面包
烤箱：海氏c45
厨师机：海氏 m6
【hauswirt旗舰店】和客服报暗号“梅之小榭”可领优惠卷，长期有效

用料

面团原料⬇️

高筋面粉

460克

5克

80克

奶粉

15克

酵母

5克

牛奶

115克

120克

全蛋液

60克

软化黄油

45克

辅料⬇️

核桃碎（装饰）

适量

糖粉（装饰）

适量

糖粉（杏仁酱）

50克

杏仁粉（杏仁酱）

40克

蛋清（杏仁酱）

50克

核桃布里欧修的做法

1. 除了黄油的其他面团原料，放入厨师机，4档2分钟，7档4分钟

1. 放入软化黄油，厨师机再开4档2分钟，7档4分钟

1. 取出面团收圆，放入烤箱发酵1小时（烤箱里可以放一碗温水加湿）

1. 发酵好的面团分成八个，揉圆，盖上保鲜膜松弛15分钟

1. 面团表面喷水，沾上核桃碎粒

1. 放入烤箱发酵1小时
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1. 等面包发酵的时候来做杏仁酱
   糖粉50克、杏仁粉40克、50克蛋清

1. 拌匀

1. 装入裱花袋，剪个小口子挤在发酵好的面包上

1. 这样一圈一圈挤上去就行

1. 再筛点糖粉

1. 烤箱预热185度，烤20-25分钟

1. 200克淡奶油加15克白砂糖打发
   面包放凉以后十字割开，挤入奶油
   没有奶油可以不放
   

1. 来个横切面～