Welcome to Bovey's Kitchen!!
离题一下:
Description:
这个方子的确不错, 可以分两个部分做, 先做汤种和中种, 放在冰箱(4°C 那格), 明天再做其他部分。做吐司是一个漫长等待的过程, 分开两部分来做, 时间比较容易安排。 冷场发酵的面包也比较好吃。
材料:
Ingredients:
(450g 吐司)
中种Sponge-Dough:
高筋面粉 Bread Flour 182g
即溶酵母粉 Instant Yeast 1tsp
牛奶 Milk 110g
汤种TangZhong-Dough:
高筋面粉 Bread Flour 30g
糖Sugar 3g
盐 Salt 1/2tsp
开水 Boiling Water 30g
主面团Main Dough
高筋面粉 Bread Flour 52g
汤种 Tang-Zhong 52g
糖 Sugar 21g
盐 Salt 1/2tsp
牛奶 Milk 36g
牛油 Butter 21g
做法:
How to do:
1)中种做法--酵母融化在牛奶内, 加入面粉搅拌成团即可,盖上保鲜膜, 室温发至一倍大, 冷场。Sponge-Dough - dissolved yeast into milk, knead sponge dough ingredients till a dough is formed, cover with plastic film, set aside in warm place till double, then put into fridge.
中种面团, 搅拌成团即可
在室温发了1小时, 送入冰箱冷藏
2)汤种做法 - 混合面粉, 糖和盐, 冲入开水, 搅拌均匀成糊状,放凉,盖上保鲜膜, 冷藏。Mix Tang-Zhong ingredients,cover with plastic film, let cool, put into fridge.
汤重↑↑↑
3)中种从冰箱取出,切成小块, 与主面团材料(除牛油)混合, 搅拌成可拉出较大块薄膜, 加入牛油搅拌至面团成可拉出大片透明薄膜状, 滚圆, 盖上保鲜膜, 松弛30分钟。Cut sponge dough into small pieces, mix with main dough ingredients ( except butter), knead till dough is elastic, add butter, knead till dough can form a thin film, shape dough into a ball, cover with plastic film, let it relax for 30mins.
面团冷藏了12小时, 冷藏时不会发得很大, 撕开里面充满气泡。
切成小块, 更容易跟其他材料混合
面团用机把牛油搅拌均匀后, 用手甩揉打约6 - 7分钟,就能成大片薄膜了
4) 轻压面团排气, 分割成3等分, 滚圆, 松弛15分钟。Lightly press the dough to remove the trapped air, divide into 3 equal portions, shape into round balls, set aside relax for 15mins.
5) 二次擀卷, 中间松弛10分钟, 入模最后发酵至10分满, 送入以预热好的烤箱, 180°C, 下层, 烤35分钟。 Shape as per pictures below. Let final proofing till 100% full, bake inside a preheated oven, 180°C, lower rack, for 35mins.
二次擀卷 ↓↓↓
光滑面向上, 擀长后翻面↑↑↑
面团1/3处对摺 ↑↑↑
盖上保鲜膜, 松弛10分钟↑↑↑
对摺处向上↑↑↑
擀长, 把尾端整成这样↑↑↑这样接口粘得更好, 烤时不弹开
由上而下卷起
入模, 我喜欢先放两边, 最后放中间, 接口朝下
不带盖, 所以发至10分满
6)出炉后, 面包还热时, 擦上融化牛油。Brush melted butter onto bread while bread still hot.
更多靓靓照片。。。
Thanks for stopping by, wishing you a very nice day and please come again!!
早,看不到几时加入冷种
回复删除此评论已被作者删除。
回复删除