波蘭種黑糖麻糬包 用麵包機做麻糬，差點翻車了 Brown sugar mochi buns with poolish method

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材料:
波蘭種 Poolish:
高筋麵粉 Bread flour 100g
水 Water 100g
新鮮酵母 Fresh yeast 1g
麵團 Dough:
高筋麵粉 Bread flour 400g
黑糖 Brown sugar 60g
鹽 Salt 6g
新鮮酵母 Fresh yeast 12g
麻糬 Mochi:
水 Water 180g
黑糖 Brown sugar 36g
糯米粉 Glutinous Rice Flour 120g
玉米粉 Corn starch 24g
油 Oil 5g
黑糖餡 Filling:
黑糖 Brown sugar 50g
麵粉 Flour 10g
基礎發酵以冷藏低溫進行發酵，更多操作細節及相關問題請參考: mrours.blogspot.com/2024/01/b...
👉我的法國T65麵粉吸水性不高於65%，請依自己麵粉特性調整水量
👉冬天使用30-40˚C液體幫助酵母作用，夏天則使用常溫或冰涼液體
👉天氣熱時，每次折疊麵團的鬆弛時間可置於冰箱中，有時間可多操作幾次
👉第一次發酵可放入冰箱4˚C冷藏發酵，長時間發酵有助於麵筋形成
👉第二天提前將麵團取出使其回溫至少至16˚C再進行整形，避免溫度過冷麵筋過緊
👉最終發酵理想環境為溫度30-35˚C和濕度85%
👉My French T65 flour has a hydration rate of no more than 65%. Please adjust the amount of water according to the characteristics of your own flour.
👉Use liquid at a temperature of 30-40°C to help activate the yeast in the winter, and use room temperature or cool liquid in the summer.
👉During hot weather, you can place the dough in the refrigerator for each resting period. If time permits, you can repeat the process several times.
👉The first fermentation can be done in the refrigerator at a temperature of 4°C, which helps to form gluten over a longer period of time.
👉Take out the dough in advance next day and let it warm up to at least 16°C before shaping to avoid over-tight gluten due to low temperature.
👉The ideal environment for final fermentation is a temperature of 30-35°C and a relative humidity of 85%.