【法式奶油牛角面包】
by 毛毛妈
毛毛学校的法语课有活动，要带法式点心与同学分享，给他做了这个法式奶香牛角面包。刚烤出来的面包，真是又酥又松，又带有奶香甜味，一级棒。
1：温水1杯+3大匙（共285克），白糖1大匙（14克），快速发酵粉（fast rising yeast） 1.5茶匙；
2：中筋面粉2.5杯（400克），白糖1/4杯（55克），拌匀；
3：玉米油1大匙；
4：牛油3/4杯+1大匙（185克）切成薄片室温放置30分钟；
奶油馅：
5：牛油2大匙（30克），中筋粉3大匙，炼乳1.5大匙，糖粉（icing sugar）4.5大匙，香草香精1茶匙；
以上材料做24个法式奶香牛角面包。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、先将所有1料放入容器中搅拌均匀（图1左），再静置10分钟，中号盆内放入所有2料（图1右），将1大匙玉米油拌入1料的酵母水，然后倒入中号面盆里揉成软面团（图2），盖上保鲜膜放温暖地方发酵。
2、等面团发到两倍大以后（图3），放入冰箱冷藏20分钟。拿出面团稍揉成长圆柱，压扁后擀开，成6×16英寸的长方形，将牛油薄片平铺在左边2/3的面积。将没有牛油的1/3向左叠（图4），有牛油的左端1/3再向右叠（图5）。旋转90度后，擀开成11×22英寸的长方形（图6），再从两端往中间叠成三褶（图7-8），用保鲜膜包好，放冰箱里冷藏15分钟。
4、面团醒好后，从冰箱里取出，，擀开成30×60厘米的长方形，再叠成三褶，冷藏15分钟。
6、烤箱预热至400F/205摄氏度，等3分钟，将烤盘放烤箱里烤10分钟，降温到350F/175摄氏度，再烤12-15分钟即可。
吃不完的牛角面包装在密封塑料袋里，放冷冻室保存。吃的时候微波加热20秒，如果用350F/175摄氏度烤5分钟更好。
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