烘焙
由 CookWhatHK0 次收藏
可頌鬆餅將塗牛油的麵糰捲起扭結放入鬆餅烤盤，發酵後焗至金黃酥脆，最後灑上糖霜，無需意粉機。
在裝上麵糰鉤的座枱攪拌機碗中（或用手持攪拌機），除牛油外，將所有材料混合並揉至完全融合。加入牛油繼續攪拌，直至麵糰非常光滑且有彈性。
In a stand-mixer bowl with a dough hook (or a large bowl with a hand-held mixer with dough hooks), mix together all ingredients except butter and knead until completely incorporated. Add butter and mix until the dough is extremely smooth and elastic.
蓋上保鮮紙，在室溫靜置40至45分鐘，直至體積膨脹一倍。
Cover with plastic wrap and let rest at room temperature for 40-45 minutes until doubled in size.
將麵糰移至略灑麵粉的檯面，分成12等份（每份約72克），蓋好靜置10分鐘。
Transfer the dough to a lightly floured surface and divide into 12 pieces (about 72 g each). Cover and rest for 10 minutes.
將每份麵糰盡量擀薄，可使用意粉機效果更佳。
Roll out each piece of dough as thin as possible. A pasta machine can be used for a better result.
輕輕將薄薄一層室溫牛油（需非常柔軟但不能溶化）均勻塗抹於整塊麵糰至邊緣。
Gently rub a thin layer of the room-temperature butter (must be very soft but NOT MELTED) evenly across the dough, extending all the way to the edges.
將麵糰捲起成圓柱形。
Roll the dough up into a log.
將麵糰卷縱向切開。
Cut the roll lengthwise.
將每份扭成半結形狀。
Twirl each piece into a semi-knot shape.
將麵糰結放入已塗牛油的鬆餅烤盤中。
Place the knots inside a buttered muffin pan.
輕蓋保鮮紙，在室溫發酵1至2小時直至完全膨脹一倍，再掃上蛋液。
Cover the pan loosely with plastic wrap and let proof at room temperature for 1-2 hours until fully doubled in size. Brush with egg wash.
放入預熱至200°C（400°F）的焗爐烘焙25分鐘，直至膨脹且呈金黃色。
Bake in a preheated oven at 400°F/200°C for 25 minutes until puffed and golden brown.
在冷卻架上稍微放涼，再灑上糖霜。
Let cool slightly on a cooling rack, then dust with powdered sugar.
