食谱/recipe(Scroll below for English recipes ↓↓↓)
貝殼免揉牛奶麵包
️
食譜:
麵團 71克*10個
烤盤28*37 釐米
高筋麵粉 350克
(*或中筋麵粉360克)
牛奶230克 (室溫)
雞蛋1個(蛋液56克,可用45克牛奶替換)
糖40克
鹽4克
酵母4克
無鹽黃油40克
表面刷全蛋液
烘焙:
提前預熱烤箱15分鐘
190°C (或374°F)
20分鐘
Tips:
發酵參考時間:
30°C室溫
基礎發酵60分鐘
切割好麵團後滾圓鬆弛20分鐘
整形完成後在烤盤裡發酵50分鐘。
製作過程:
1、混合材料:
️依次加入雞蛋、糖攪拌到雞蛋均勻
️加入牛奶、酵母,攪拌到酵母基本溶化。
️加入一半麵粉攪拌到基本無顆粒,再加入另一半麵粉,和鹽,攪拌到盆底無幹粉
️加入溶化黃油,用硬的勺或者鏟混合均勻,盡量讓材料混合均勻,黃油融入到麵團中。此時拌材料約3~5分鐘。
麵團靜置20分鐘
2、折疊
️混合好的麵團進行第一次折疊,折疊兩圈麵團,耗時約2分鐘。
第一次折疊好以後,靜置20分鐘。
️第二次拉伸折疊麵團。折疊麵團約兩圈,耗時約2分鐘。
第二次折疊完成後,基礎發酵60分鐘。(參考室溫30°C,具體時間請根據當地溫度適當調整)
3、發酵好的麵團,排氣,切割,滾圓,蓋好表面,鬆弛20分鐘。
4、整形。
面片直徑約10釐米。
5、放入烤盤進行第二次發酵50分鐘。
烤盤可以放烘焙紙,也可以塗黃油防粘,避免表面蛋液流入烤盤沾烤盤。
6、烘烤
第二次發酵完成,刷全蛋液,撒芝麻(可選),烤箱提前15分鐘預熱好,190°C烘烤20分鐘(具體時間溫度可根據自己烤箱調整)
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Recipe (Eng)
️️
recipe:
Dough 71g*10
Baking tray 28*37 cm
Bread flour 350g
(Or all-purpose flour 360g)
Milk 230g (room temperature)
Egg *1 (egg liquid 56g, can be replaced with 45 grams of milk)
Sugar 40 g
salt 4g
Instant yeast 4g
unsalted butter 40g
Brush the surface with egg liquid
Baking:
Preheat oven 15 minutes in advance
190°C (or 374°F)
20 minutes
Tips:
Fermentation reference time:
30°C room temperature
Basic fermentation 60 minutes
After cutting the dough, roll it into a ball and let it rest for 20 minutes
After shaping, let it ferment in the oven for 50 minutes.
Production process:
1. Mixed materials:
️Add in eggs, sugar and stir until the eggs are even
️Add milk and yeast, stir until the yeast is basically dissolved.
️Add half of the flour and stir until there are basically no particles, then add the other half of the flour, and salt, and stir until there is no dry powder at the bottom of the basin
️Add melted butter, mix evenly with a hard spoon or spatula, try to mix the ingredients evenly and the butter into the dough. At this point, mix the ingredients for about 3 to 5 minutes.
Let the dough rest for 20 minutes
2. Fold
️The mixed dough is folded for the first time, and it takes about 2 minutes to fold two circles of dough.
After the first fold, let it sit for 20 minutes.
️ Second stretch and fold the dough. Fold the dough in about two turns, which takes about 2 minutes.
After the second folding is completed, the basic fermentation is carried out for 60 minutes. (Reference room temperature is 30°C, please adjust the specific time according to the local temperature)
3. The fermented dough is exhausted, cut, rounded, covered and rested for 20 minutes.
4, shaping.
The dough is about 10 cm in diameter.
5. Put it into the baking pan for the second fermentation for 50 minutes.
The baking pan can be placed with parchment paper or greased with butter to prevent the surface egg liquid from flowing into the baking pan and sticking to the baking pan.
6. Baking
The second fermentation is completed, brush with egg wash, sprinkle with sesame seeds (optional), preheat the oven 15 minutes in advance, bake at 190°C for 20 minutes (the specific time and temperature can be adjusted according to your own oven)
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❤️Tips: Click the "cc" subtitles in the upper right corner, or the 3 dots in the upper right corner, then click "Subtitles" → click "Auto Translate" → select the language you use, you can see the subtitles in your language
Негізгі бет 【cc】你家裡有牛奶和麵粉嗎❓不用揉麵,你也可以做出這個漂亮的牛奶麵包!甚至不需要擀麵杖!【阿栗食譜133】
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