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@aliskitchen #牛奶麵包食譜#MilkBreadRecipe
食譜:
烤盤尺寸:28×28釐米
成品麵包4個
麵團53×12個
高筋麵粉330克
牛奶190克
雞蛋一個(留10克刷表面)
糖35克
鹽4克
酵母4克
無鹽黃油40克
表面:
蛋液
杏仁片
提前預熱烤箱15分鐘,180℃
烘烤:
180度(或356°F)
24分鐘
🔺Tips:
*雞蛋帶殼65克,蛋液55克,留下10克刷表面,麵團中實際加入45克。
*麵團中使用的45克蛋液可以用35克牛奶替換。
⬇️⬇️
Recipe :
Baking pan size: 28×28cm
Bread ×4
Dough 53g×12
Bread flour 330g
Milk 190g (room temperature)
Egg×1
Sugar 35g
Salt 4g
Instant yeast 4g
Unsalted Butter 40g
Surface :
Egg liquid
Almond slices
Preheat the oven for 15 minutes in advance, 180°C
bake:
180°C(or 356°F)
24 minutes
🔺Tips:
*Eggs with shells are 65 grams, egg liquid is 55 grams, 10 grams are left to brush the surface, and 45 grams are actually added to the dough.
*The 45 grams of egg liquid used in the dough can be replaced by 35 grams of milk.