非常柔软美味的肉松小卷，免去了烤好后卷起的麻烦和卷裂的风险，味道和经典肉松卷一样一样的，非常适合新手的简易风面包~
用料
面团
高筋面粉
250克
全蛋液
25克
135克
奶粉
10克
酵母
3克
3克
细砂糖
15克
黄油
15克
辅料
肉松
适量
沙拉酱
适量
白芝麻
适量
迷你肉松卷的做法
- 面团材料后油法揉至出膜。
- 不用基础发酵，直接分割成9份，揉圆松弛15分钟。
- 取一份擀开成椭圆形。
- 翻面，左右向中间翻折。
- 再次擀平。
- 抹上一层沙拉酱。
- 粘上肉松。
- 自上而下卷起，卷紧一些。
- 依次排列在烤盘中。（我用的8寸方盘）
- 最后发酵至2倍大，放入预热好的烤箱，中层上下火180度18分钟。
- 取出晾凉，把面包分开，每一个面包的截面抹上沙拉酱。
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- 再粘上肉松，可以开吃啦~
小贴士
夏天揉面注意要用5-10度的冰水，同时酵母用量减半。
