本期视频跟大家分享一款表皮香酥,里面超柔软的墨西哥包。通常墨西哥包我们见到的是咖啡味比较多,本期跟大家分享的是原味墨西哥包,与咖啡味相比,更能突出表面酥皮的香甜哦,也适合不喜欢咖啡味的小伙伴。视频中使用厨师机展示揉面过程,如果没有厨师机,也可以参考之前的手揉面教程,手揉面可以适当多加3-5g牛奶,水分大一点更容易揉出薄膜哦。
原味墨西哥包 帕帕罗蒂 表皮香酥的面包店热卖款面包 Rotiboy Buns
In this video, I will share with you a Mexican bag with crispy skin and super soft inside. Usually the Mexican buns we see are more coffee-flavored. In this issue, we will share with you the original Mexican buns. Compared with the coffee flavor, it can highlight the sweetness of the meringue on the surface. It is also suitable for those who do not like coffee. In the video, a chef machine is used to demonstrate the kneading process. If you don’t have a chef machine, you can also refer to the previous manual kneading tutorial. You can add 3-5g of milk to the hand kneading dough. If the water content is larger, it is easier to knead the film.
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食谱(可制作8个小面包)
中种面团:
高筋面粉 180g
牛奶 120g
即发干酵母 3g
主面团:
中种面团1份
高筋面粉 75g
糖 30g
奶粉 10g(没有可不放)
盐 3g(精盐2g就够了)
全蛋液 30g
牛奶 28g左右,需要根据面粉吸水性来调节。手揉面团可以适当增加一点牛奶量,更易出膜。
软化的无盐黄油 30g
墨西哥奶酱:
充分软化的无盐黄油 50g
糖粉 35g
全蛋液,需恢复室温 50g
低筋面粉 55g
烤制:提前预热烤箱,180°C/350°F烤15-16分钟,具体烤制细节参考视频讲解。
Recipe(makes 8 buns)
Biga:
Bread Flour 180g
Milk 120g
Instant Yeast 3g
Bread Dough:
Biga
Bread Flour 75g
Sugar 30g
Milk 10g(Optional)
Salt 3g
Beaten Egg 30g
Milk, about 28g. Add 3-5g of milk if kneading by hand because it is easier to get the window pane.
Unsalted Butter 30g
Topping Sauce:
Fully Softened Unsalted Butter 50g
Powdered Sugar 35g
Beaten egg, at room temperature 50g
Cake Flour 55g
Bake:Preheat the oven. Bake at 180°C/350°F for 15-16 minutes, watch the video for more details.
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#墨西哥面包 #墨西哥包 #Rotiboy #原味面包
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