此配方可做八個面包
烤箱：海氏c45
廚師機：海氏 m6
【hauswirt旗艦店】和客服報暗號“梅之小榭”可領優惠卷，長期有效

用料

面團原料??

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

軟化黃油

45克

輔料??

核桃碎（裝飾）

適量

糖粉（裝飾）

適量

糖粉（杏仁醬）

50克

杏仁粉（杏仁醬）

40克

蛋清（杏仁醬）

50克

核桃布里歐修的做法

1. 除了黃油的其他面團原料，放入廚師機，4檔2分鐘，7檔4分鐘

1. 放入軟化黃油，廚師機再開4檔2分鐘，7檔4分鐘

1. 取出面團收圓，放入烤箱發酵1小時（烤箱里可以放一碗溫水加濕）

1. 發酵好的面團分成八個，揉圓，蓋上保鮮膜松弛15分鐘

1. 面團表面噴水，沾上核桃碎粒

1. 放入烤箱發酵1小時
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1. 等面包發酵的時候來做杏仁醬
   糖粉50克、杏仁粉40克、50克蛋清

1. 拌勻

1. 裝入裱花袋，剪個小口子擠在發酵好的面包上

1. 這樣一圈一圈擠上去就行

1. 再篩點糖粉

1. 烤箱預熱185度，烤20-25分鐘

1. 200克淡奶油加15克白砂糖打發
   面包放涼以后十字割開，擠入奶油
   沒有奶油可以不放
   

1. 來個橫切面～