波蘿麵包漢堡
描述
到師大夜市吃波蘿油，熱呼呼的波蘿包中間夾著厚厚的冰奶油，相當美味，但為了不想吃太多奶油，所以將奶油替換成小黃瓜加蕃茄夾蛋，所以利用酥脆香濃的波蘿麵包來當作漢堡，製做了「波蘿麵包漢堡」，一口咬下沒想到小黃瓜加蕃茄夾蛋搭配波蘿麵包意外的情投意合，口感也很飽滿厚實，讓一天都充滿活力喔!
份量
時間
食材
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適量
步驟
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![[牛奶湯種麵糊]準備食材](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
牛奶湯種麵糊準備食材
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牛奶湯種麵糊將高筋麵粉加入攪拌盆中
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牛奶湯種麵糊將牛奶加入高筋麵粉中攪拌均勻
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牛奶湯種麵糊利用湯匙將麵糊攪拌均勻
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牛奶湯種麵糊放入瓦斯爐上用中小火加熱
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牛奶湯種麵糊邊煮邊攪拌,煮到開始變濃稠就關火繼續攪拌,呈現出漩渦狀麵糊就好
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牛奶湯種麵糊放涼後就可以使用
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牛奶湯種麵糊用不完的可以放入冰箱冷藏
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[波羅麵包]準備食材
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波羅外皮高筋麵粉過篩
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波羅外皮雞蛋打散
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波羅外皮無鹽奶油放置室溫軟化後, 加入細砂糖
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波羅外皮用打蛋器攪打成泛白程度
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波羅外皮再將雞蛋分2次加入攪拌均勻
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波羅外皮將過篩的粉類加入
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波羅外皮加入牛奶
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波羅外皮利用橡皮刮刀按壓攪拌
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波羅外皮攪拌均勻成團狀
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波羅外皮放入塑膠袋中, 放入冰箱冷藏1個小時
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麵包麵糰將牛奶湯種麵團加上所有材料放入攪拌盆中,再倒入液狀材料,所有材料直接攪拌均勻成為不黏手的麵團, 然後將奶油丁加入慢慢混合均勻
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麵包麵糰一直攪拌到麵團可以撐出薄膜即可
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麵包麵糰將麵團光滑面翻折出滾圓, 收口捏緊朝下放入盆中, 在麵糰表面噴一些水來避免麵糰乾燥
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麵包麵糰蓋上濕的布
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麵包麵糰將麵團放入密閉的保麗龍盒中進行第一次發酵60分鐘
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麵包麵糰發酵60分鐘至2倍大, ]麵團中的空氣用手壓下去擠出, 再將麵團秤總重平均分成8塊
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麵包麵糰用手捏成圓形
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麵包麵糰蓋上濕布休息15分鐘
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麵包麵糰波羅外皮由冰箱取出秤重約30g
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麵包麵糰桌上灑上一些低筋麵粉來避免沾粘, 將每一個菠蘿外皮揉圓, 沾上低筋麵粉, 用擀麵棍桿成大圓片
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麵包麵糰將桿好的菠蘿外皮包裹住整個麵糰
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麵包麵糰大小要能完整包住麵糰
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麵包麵糰用切麵刀在菠蘿麵皮上壓出交錯的格紋
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麵包麵糰麵團間隔整齊的放入烤盤中,麵團表面噴些水
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麵包麵糰放保麗龍盒中再發酵60分鐘
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麵包麵糰放入已經預熱到170℃的烤箱中烘烤25分鐘到表面呈現金黃色
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麵包麵糰烤好的麵包移至鐵網架放涼
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醃小黃瓜平均灑上一些鹽，輕輕翻拌，盡量讓小黃瓜都有沾到鹽巴，靜置大約15 分, 用鹽抓醃過的小黃瓜片會變軟、出水，倒掉水之後，用開水沖洗掉多餘的鹽分再瀝乾
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醃小黃瓜加入少許細砂糖, 少許白醋均勻翻拌, 大約冷藏 20 分就可食用，醃愈久會愈入味。
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先煎培根, 再利用煎培根後產生的油來煎蔥蛋
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煎蔥蛋
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切牛番茄(也可用大顆蕃茄)
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進行組裝囉!
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想吃多少就加入多少, 這就是DIY的好處
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好吃又好看的麵包可以享用了!
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![[波羅外皮]加入牛奶](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F321833%2Fde50b6b26119924a.jpg&width=800)
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