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食谱/recipe(Scroll below for English recipes ↓↓↓)
食譜:
麵包76克*6個
高筋麵粉160克
全麥麵粉100克
酵母3克
室溫水135克
雞蛋一個(帶殼65克,蛋液55克)
糖5克
鹽3克
無鹽黃油15克(融化)
烘烤:
烤箱提前預熱15分鐘
180°C (356°F)
25分鐘
過程和Tips:
️一個雞蛋的蛋液加上水總重190克。蛋液如不足55克可以水量加上蛋液補足190克即可。
️因為糖量非常低,所以發酵速度比較慢,且烘烤後麵包表皮顏色比較淺。白糖量可以根據自己情況調整到10克或者15克。也可添加10克蜂蜜。
兩種麵粉混合均勻。
室溫水、雞蛋、糖、鹽,混合,慢慢加入麵粉中拌勻成麵團
️
酵母薄薄撒在麵團表面,密封好室溫或冷藏靜置1小時(也可冰箱冷藏靜置一夜)
️
表面撒少量水,把已經變軟的酵母進一步融化,揉麵5分鐘。
再加入融化黃油,揉麵5分鐘。
️
第一次發酵麵團到2倍大。
參考室溫30°C ,60~70分鐘
️
切割、滾圓、鬆弛,再次滾圓。沾濕麵包表面,滾上芝麻,放烤盤裡發酵到2倍大。
參考室溫30°C 發酵70分鐘。
Recip:(Eng)
Bread 76g*6
Bread flour 160g
Whole wheat flour 100g
Instant yeast 3g
Room temperature water 135g
Egg*1(65g with shell ,or egg liquid 55g)
Sugar 5g
Salt 3g
Unsalted Butter 15g(melted)
Baking:
* Preheat oven 15 minutes in advance
180°C (or 356°F)
25 minutes
process and Tips:
️The total weight of egg mixture and water is 190 grams. If the egg liquid is less than 55 grams, you can add water and egg liquid to make up 190 grams.
️Because the sugar content is very low, the fermentation speed is relatively slow, and the color of the bread skin is relatively light after baking. The amount of sugar can be adjusted to 10 grams or 15 grams according to your own situation. 10 grams of honey can also be added.
Mix the two flours together
Room temperature water, eggs, sugar, salt, mix, slowly add to the flour and mix well to form a dough
️
Spread the yeast thinly on the surface of the dough, seal it at room temperature or refrigerate for 1 hour (you can also refrigerate and let it sit overnight)
️
Sprinkle a small amount of water on the surface to further melt the softened yeast and knead for 5 minutes.
Add melted butter and knead for 5 minutes.
️
The first fermented dough doubles in size.
Reference room temperature 30°C, 60 to 70 minutes
️
Cut, round, relax, and round again. Wet the surface of the bread, roll it with sesame seeds, and put it in a baking pan to ferment until it doubles in size.
Fermentation at room temperature 30°C for 70 minutes.
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