【酥软南瓜丹麦酥条的做法步骤图，怎么做好吃】食尚先生王森
酥软南瓜丹麦酥条的做法将南瓜煮熟，水分沥干 http://i2.chuimg.com/a529399a8cac11e6b87c0242ac110003_217w_324h.jpg?imageView2/2/w/300/interlace/1/q/90
将所有材料（除黄油、片状黄油外）搅拌至光滑，加入黄油搅拌均匀 http://i2.chuimg.com/a55730ca8cac11e6a9a10242ac110002_217w_324h.jpg?imageView2/2/w/300/interlace/1/q/90
基本发酵30分钟，擀压冷冻2小时左右 http://i2.chuimg.com/a57960508cac11e6a9a10242ac110002_218w_324h.jpg?imageView2/2/w/300/interlace/1/q/90
将面团包入片状黄油 http://i2.chuimg.com/a5a3e51e8cac11e6b87c0242ac110003_219w_323h.jpg?imageView2/2/w/300/interlace/1/q/90
将面团擀开折叠3折2次，冷藏松弛30分钟 http://i2.chuimg.com/a5f3df068cac11e6a9a10242ac110002_217w_322h.jpg?imageView2/2/w/300/interlace/1/q/90
将面团在擀压3折最后一次，擀压至1.2cm厚 http://i2.chuimg.com/a61b8d1c8cac11e6a9a10242ac110002_219w_323h.jpg?imageView2/2/w/300/interlace/1/q/90
切成150g/个细条 http://i2.chuimg.com/a63e85b08cac11e6b87c0242ac110003_219w_324h.jpg?imageView2/2/w/300/interlace/1/q/90
将细条面团扭成纹路状 http://i2.chuimg.com/a683fda28cac11e6b87c0242ac110003_217w_324h.jpg?imageView2/2/w/300/interlace/1/q/90
以温度25℃，湿度70%发酵50分钟，发酵好后在表面刷上蛋液 http://i2.chuimg.com/a6aa8bde8cac11e6a9a10242ac110002_220w_326h.jpg?imageView2/2/w/300/interlace/1/q/90
以烤箱温度上火200℃，下火190℃烘烤18分钟 http://i2.chuimg.com/a6d1ef588cac11e6a9a10242ac110002_219w_328h.jpg?imageView2/2/w/300/interlace/1/q/90
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