摘要：放进烤箱，底下放一盘开水，发酵30分钟左右至2倍大，取出，180度预热烤箱，同时给面团刷上蛋液，烤22分钟出炉，其中第10分钟左右上色理想后及时加盖锡纸防焦，出炉晾凉后密封保存。
下了大比重的南瓜粉，做了一抹属于秋天的金灿灿的颜色。
用做花卷的手法做排包，一条条撕着吃，连指尖都是浓郁的椰蓉和蛋奶香。
轻盈。软绵。以及，层次分明。那点烤焦了的边沿又带点嚼劲。
发给同好烘焙的邻居阿姨看，她说：“你这个面包太有说服力了，看着就喜庆，肯定超级香，我个人是不太喜欢吃椰蓉的，但看着就好想做。你要是不开个面包房真是太可惜啦！埋没人才。”
这些年我也算是开了“面包房”啊，只是生产基地是自家厨房，面对的客人也是自家人而已。
那点精益求精的追求也仅仅是出发自兴趣和爱，并无野心。
烤盘尺寸20*20。
用料
面团
高粉
300克
牛奶
120克
淡奶油
耐高糖酵母
3克
白糖
南瓜粉
鸡蛋
50克
3克
乐荷有机黄油
馅料
椰蓉
乐荷有机黄油
50克
鸡蛋
10克
淡奶油
10克
炼奶
10克
白糖
10克
熟黑芝麻
5克
南瓜椰蓉花卷排包(一发)B81的做法
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来源：星美厨房