面包篇｜德式奶油糕点 用酵母做的蛋糕Butterkuchen/ Zuckerkuchen Germa
今天会做一种德国甜品Blechkuchen，Blechkuchen 其实为一个总称，kuchen指为蛋糕，Blech就是baking paper，Blechkuchen 便是「用烘焙纸烤焗的蛋糕」。
成品：1片(40*40cm 烤盘)
Product: 1 whole piece (40*40cm tray)
难度：入门级
Difficulty: Beginner
所需时间：30分钟小时制作 (休息时间3小时)
Cooking Time: 30 min making (18 hours resting)
材料 Ingredients：
400g 高筋面粉 Bread Flour
60g 砂糖 Sugar
6g 食盐 Fine Salt
16g 奶粉 milk powder
80g 牛油/奶油 butter
20g 清水(A) Water (A)
4g 快速干酵母 Instant Yeast
80g 鸡蛋 whole egg
150g 冻水 Cold Water
洒面 Topping
70g 牛油/奶油 butter
70g 杏仁片 Almond slide
70g 砂糖 Sugar
做法 Method：
1. 高筋面粉，砂糖，食盐，奶粉，鸡蛋混合，再加入清水。
慢速混合4分钟。转中速混合。
*如果面团温度高于26’C。需放入雪柜(冰箱)降温。
清水(A)和快速干酵母先混合。
面团温度大约26’C以下，可放入酵母水。
慢速混合，直至酵母水被吸入。再放入牛油。转中速混合。直至薄膜出现。
Mix flour, Sugar, Fine Salt, milk powder, and whole egg.
Then add the cold water in.
Mix with slow speed 4mins. Then turn to mid-seed.
*If the dough temperature exceeds 26'c, cool down in the fridge.
Mix the Instant Yeast and Water (A) and pour it into the dough below 26’C.
Mix with slow speed until all together. Then pour the butter in, and Mix at a slow speed. Mix until the “window test” appears.
2. 放在室温15分钟，再放入雪柜(冰箱)发酵18小时。直至1倍大。
或室温发酵，直至1倍大。
Ferment at room temperature 30mins, then keep in fridge for 18 hours.
Or ferment at room temperature Until doubled size.
3. 压长，放入己搽上牛油的烤盘。
在室温进行最后发酵。直至1倍大。
Roll it and put it on the baking tray brushed with butter.
Final Ferment at room temperature until doubled size.
4. 以手指在面团上按出孔洞。挤上牛油，杏仁片和砂糖。
Press the hole in the dough with your finger.
Pipe the Butter, almond slide, and sugar on top.
家用烤箱预热为190-210’C。烤15-20分钟，直至变为金黄色。
Bake it for 15-20min at 190-210’C, until Brown colour.
完成
Finished
