基礎甜麵團 廚師機揉麵 How to Make Basic Sweet Dough by Stand Mixer

基礎甜麵團- 手工揉麵 Basic Sweet Dough by Hand
• 基礎甜麵團 手揉麵 How to Make ...
✤ 這配方適用於製造各款港式麵包，學會造這款柔軟麵團，您就可以自由發揮創作，用不同餡料和不同造型去造出您喜歡的麵包。以下對於各種材料的說明和比例，希望可以幫助大家在不影响麵團發酵和麵筋形成的情況下，按自己的口味加減材料
✤ 甜麵團材料:
300克 高筋麵粉
20克 奶粉
50 克 糖
5克 鹽
1 只 雞蛋
150克 水
3克 速發乾酵母
25克 牛油 （軟化）
步驟:
1. 除牛油外把所有材料用低速攪勻，需時1-2分鐘。
2. 轉中高速攪打8分鐘。
3. 加入黃油並繼續用中高速(可以把麵團拍打缸壁的速度)揉麵8分鐘，直到麵團不再黏在缸底，變得非常光滑。
4. 通過手套膜測試。
✤ 各種材料的作用：
高筋麵粉:
- 蛋白質含量11.5%以上，筋度最强, 這些蛋白質遇水會自然形成麵筋
- 揉麵幫助麵筋形成得更好去支撑麵包
水：
- 令麵粉中的蛋白質形成麵筋，支撐麵包達到需要的體積
- 提高麵團的柔軟度
- 冬天：用微溫水
通常麵粉:水的比例是2:1，但不同牌子麵粉的吸水能力會不同，大家可以因應加減。
酵母:
- 產生二氧化碳，增加麵糰體積。
這食譜用的是速發乾酵母，可以直接加入其他材料中，不用先加入水和糖。如果是活性乾酵母，就要先加入水和少許糖，並放置數分鐘激活酵母後才加入其他材料。
通常麵粉：速發乾酵母比例是100:1
麵粉：活性乾酵母比例是100:1.4
鹽：
- 增強麵筋的彈性和韌性，使麵團能包住更多氣體
- 延長麵包的鬆軟度時間
- 增加味道
過量的鹽會抑制酵母生長。酵母直接和食鹽接觸很快就會死去，宜將鹽和麵粉先拌和，再與酵母和其他材料混合。
鹽最好是麵粉的1.5% - 1.8% （重量），最多不適宜超過3%。
奶粉:
- 增加麵包的營養價值和香味
- 令組織細膩、柔軟，疏鬆而富有彈性
- 加强麵筋的筋力，防止麵團收缩。
糖：
- 添加甜味
- 增加麵包彈性
- 使面包保持水分以致柔軟性
- 幫酵母繁殖
加入麵粉中的糖最適當為麵粉重量的4%，不適宜超過2湯匙/杯麵粉。過多會嚴重抑制麵筋的產生及減慢發酵速度。
雞蛋:
- 加添麵包的營養
- 提高麵包的膨鬆度，使面包疏鬆多孔具有彈性，鬆軟和形態包滿。
牛油/油脂: - 增加麵包的風味
- 潤滑麵團，促進麵包體積的擴大
- 延長麵包保持鬆軟的時間
油脂添加量一般為麵粉重量的1% - 6%，過多油脂會抑制面筋形成和麵團的發酵。
♡ 給心靈的甜麵包:
神愛世人, 甚至將他的獨生子賜給他們, 叫一切信祂的, 不至滅亡, 反得永生. 約翰福音 3:16
✤ This recipe can be used to make various types of Hong Kong-style buns. You can create your buns by using different fillings and different shapes. The following descriptions and ratios of various materials may help you to add or reduce materials according to your own taste without affecting gluten formation and fermentation of the dough.
✤ Sweet dough Ingredients:
300 g High gluten flour
20 g Milk powder
50 g Sugar
5 g Salt
1 Egg
150 g Water
3 g Instant dry yeast
25 g Butter (softened)
Steps:
1. Mix all ingredients except butter in low speed for 1-2 mins.
2. Increase speed to medium high and Knead for 8 mins.
3. Add butter and continue kneading for 8 mins or until the dough collected all dough at the bottom and becomes very smooth. Choose a speed of your stand mixer that will bang the dough onto the wall of the mixing bowl to complete this process.
4. Do the Windowpane Test.
✤ Actions of each ingredient:
High gluten flour:
- contains proteins that will naturally form gluten when meet water
- kneading helps better gluten formation to support the bread
Water：
- helps to form gluten
- increases softness of bread
- In Summer, use cold water from the fridge to prevent yeast action
kicking in too quickly during kneading
- In Winter, use lukewarm water
flour : water ratio is 2 : 1.
Water absorption capacity of different brands of flour may be different. Adjust accordingly.
Yeast :
- helps to increase the volume of bread dough by producing carbon dioxide.
The yeast used in this recipe is instant dry yeast which can be added directly into flour. If you use active dry yeast, you have to activate it by mixing it with lukewarm water and a teaspoon of sugar. Wait for 5 mins until foaming occurs before adding into other ingredients.
Usually the ratio of flour: Instant dry yeast is 100:1
Flour : Active dry yeast is 100: 1.4
Salt:
- enhances the elasticity and toughness of gluten so that the dough can contain more gas
- prolongs the softness of bread
- adds flavour
Excess salt will inhibit the growth of yeast, and direct contact will kill the yeast. So, mix salt and flour first, and then mix with yeast and other ingredients.
Generally, salt is 1.5- 1.8% of flour weight. It is better not to exceed 3% at most.
Milk powder:
- increases the nutritional value of bread,
- adds flavour
- makes the tissue delicate, soft, loose and elastic
- strengthens gluten and prevent the dough from shrinking.
Sugar：
- adds sweetness
- tenderises the bread
- holds onto moisture to help inhibit staling
- helps the yeast to multiply
Too much sugar will severely inhibit gluten production and the process of proofing. The optimal amount of sugar is 4% of the flour by weight.
Keep sugar in the recipe to no more than 2 tablespoons per cup of flour.
Egg
- adds nutrition to bread
- helps in leavening, making the bread loose with elasticity, full shape and
softness.
Butter/fats
- increase flavor of bread
- lubricate dough
- promote expansion of bread volume
- improves shelf life.
The amount of fat added is generally 1%-6% of the flour weight. Too much fat will inhibit gluten formation and fermentation of the dough.
♡ A sweet bun for your spirit and soul:
"For God so love the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life." John 3:16
♫ Background music:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Source: incompetech.com...
Artist: incompetech.com/
Classical Carnivale by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Artist: www.twinmusicom...

[@MamaChusKitchen]

用這個麵包配方，可以做到以下麵包的包底: 港式菠蘿包 How to Make Hong Kong-Style Pineapple Buns kzbin.info/www/bejne/qoTVgZZqZrOZhsk 港式椰絲奶油包 How to Make Hong Kong-Style Coconut Buttercream Buns kzbin.info/www/bejne/jIWohqd3gcx9a5Y 港式雞尾包 How to Make Hong Kong-Style Cocktail Buns kzbin.info/www/bejne/gnKUfaB3iN-kfaM 港式墨西哥包 How to Make Mexico Buns Hong Kong-Style Concha kzbin.info/www/bejne/ZqnZd5VplJaIbcU 香軟餐包 How to Make Easy Soft Dinner Rolls kzbin.info/www/bejne/q4uad3qhgKulec0 腸仔包 Delicious Hong Kong style Sausage bun kzbin.info/www/bejne/f6LblpeppbehmbM 椰賓 Easy Recipe Coconut Loaf kzbin.info/www/bejne/m3rOqp2ubs5ojrs

[@DC-bn8zv]

👍👍👍👍

[@MamaChusKitchen]

D C Thanks. Cheers.