Very Soft & Fluffy Dinner Rolls/Buns & Hand Knead Dough Technique - 花式手撕餐包/面包，手工揉面也能做出超级拉丝的餐包/面包

超级松软拉丝的花式手撕餐包/面包，面包组织细如银丝像绵花般缜密。纯手工揉面，采用水合法来减轻手工揉面的强度。这些小技巧在手工揉面时更容易把面团揉至光滑有弹性。这款面包不仅保湿效果好，而且造型可爱，烤好的面包具有丰富的层次感。每一块面包都能掰出一丝一丝的漂亮面包组织，吃起来筋道Q弹，柔软湿润。
The super soft fancy rolls/buns is made of Pâte Fermentée. The bread structure is as fine as silver silk and light as feather. Kneading by hand, using hydration method to reduce the intensity of kneading. This bread not only has good moisturizing effect, but also has a lovely shape. The baked bread has a rich layering. Every piece of bread can break out a trace of beautiful bread tissue, which is chewy, soft and moist.
🔔欢迎订阅我的频道Subscribe to my channel:
bit.ly/3m6j12t
我用的烤盘/The pan I am using: amzn.to/3kwUAdh
烤盒尺寸/Pan size: 8x8"
9个小面包卷/9 buns/rolls
🍞主面团 Final Dough：
高筋面粉 Bread Flour 345g
老面 Pate Fermentee 70g
酵母 Instant Yeast 3g
盐 Salt 3.5g
糖 Sugar 35g
奶粉Milk Powder 10g
鸡蛋Egg 50g(带壳约with shelled about 56g）
牛奶Milk 70g
水 Water 115g
无盐黄油Unsalted Butter 28g （软化的黄油温度在19C-23Ｃ，65F-75F）
🍞法国老面材料Pâte Fermentée Ingredients:
高筋面粉Bread Flour 50g
水Water 33g
即溶酵母Instant Yeast 0.28g (1/8tsp)
盐Salt 1g
🍞装饰Egg Wash:
鸡蛋Whole egg 1
牛奶Milk 1 tbsp(汤勺）
🍞预热烤箱至375°F / 190°C ，把面包放在中下层烤18-20分钟至表面金黄色
Preheat the oven to 375°F / 190°C, put the bread in the middle and lower rack and bake for 18-20 minutes until the surface is golden brown
💕小帖士Tips:
*在面包烤至约15分钟左右时，如果面包表面已经金黄色了，为了避免面包表面烤焦，可以盖上锡纸再继续烤至面包内部完全烤熟透。
*Check color after baked for about 15 minutes. You can cover it with tin foil if the color is already golden brown.
#花式手撕面包 #手工揉面 #DinnerRolls #HandKneadTechnique #拉丝面包
Music used
Something New - by Jonny Easton
Link: • Soft Piano Music - Roy...
Check out his channel
Link: / jonnyeaston

[@AllCookingStuff]

My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles. 我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。

[@user-nd4ky8te5t]

請問烤盤20公分是什麼牌子？

[@AllCookingStuff]

@@user-nd4ky8te5t fat dadio

[@user-nd4ky8te5t]

請問是6吋的嗎？

[@AllCookingStuff]

8x8”

[@hpyap8125]

你好，请问多做的老面种在还没有发面的时候就放进冰箱冷藏吗？

[@livingwater2009]

老師，我今天做了這個麵包真的非常好吃！老師的每個麵包食譜我都非常愛，期待您的回歸，希望能學習到更多您的食譜，希望您ㄧ切順心平安！

[@pakaratkanchanamongkol2761]

Today I did this, it come out very well. My family love this bread. Thank you very much for sharing simple but great recipe, beautiful bread. :)

[@AllCookingStuff]

I’m glad you liked it, thanks.

[@joycelo1706]

感謝老師一直分享超级好看 好味道的面包😘這款面包上星期六做了，今天已經第四天了，依然柔軟好味，真的是一款經得起時間考驗的面包。第一次醒發面團時加上小老面酵種及所有材料混合搅拌後，用低温發酵了12小時，做出来的面包好筋道拉絲😋😋

[@yuenmingchan5823]

老師你這款麵包很cute ，有空我一定要學做，謝謝你。

[@LindaLinda-gr3hu]

😋這個肯定好吃……👍

[@kchow9733]

老師太棒了，先收藏起來!

[@jediknight9371]

看起来真好吃！我明天就做💕

[@mrs.gweeskitchen2834]

喜欢 谢谢分享

[@thsiew6255]

Thanks for sharing! I have tried and it works!

[@farahnazbagherzadegan5470]

Wow 😍😋👌 perfect and wonderful 😍👍 thank you for sharing ✨🙏

[@user-zx1bv2lw9f]

Delightful beauty, you have magical hands. Thank you very much!

[@changshouse]

wow, The bread looks so soft and fluffy. Thanks you for sharing your recipe ^^~

[@georgehighlander7258]

Love your music.

[@W34KsU638]

Красота.Спасибо Вам

[@mojisalahshoor3531]

Sooo yummy 👏👏

[@weenarakchua6450]

Thank you for sharing your recipe. I like this one very much and bake it many time.🙂

[@AllCookingStuff]

👍👍

[@pedrodibella7853]

Fantastic!!!

[@AllCookingStuff]

Thanks

[@khaledbenz9429]

Top top

[@ktl9742]

You are an artist, watching your video I feel like it's edible art form coming to life , just absolutely beautiful and delicious!

[@AllCookingStuff]

Wow, thank you😊

[@marciapina7657]

Amei vou fazer

[@chengjanet5746]

因為沒有時間預備，若果不用法國老丐，用普通的方法，主丐糰的麵粉丶水丶酵母的份量是多？

[@user-tf2wy2jx4m]

请问老面的酵母1/8tsp,但只有1/4tsp匙是一半左右吗？发酵多久？一份的老面全用完？ 主面团-水可以全换牛奶？这个配方可以做吐司？醒面30分钟的时候,可放冰箱？？前面有点像"水合法"？这个配方面团会升温吗？(怕手揉很快升温) 一发的时候,26度可改烤箱？发好无需排气？？如果直接做圓形？还需要松弛15分钟？谢谢您🙏🏻❤️🤭麻烦了。想试一试。

[@Catnyipiao]

This is my favorites and I have make nearly every 2weeks.... my mum and loves this bread. Although this cannot be kept outside for 3 days... as it becomes dry inside even I put in a sealed bag. Can’t finish I have to put in the fridge and steam before eating. If go to work, is not that convenient but overall this is the best compare to tangzhong method.

[@AllCookingStuff]

Bread aging is inevitable, even if it is stored well, it will still age. What we can do is to prolong the aging of bread, that is, to delay the drying time of bread, and use better quality and high-gluten flour with higher water absorption for production. In addition, butter and sugar are good "natural moisturizers". Bread with high sugar and oil content is less prone to ageing. Some friends feel that they are sticky and reduce the amount of water or increase a lot of flour. Therefore, do not reduce the ingredients in the recipe at will，it is impossible to make bread as soft and moist as in the recipe. Kneading the dough must have good gluten and elasticity ( you can check using the windowpane method), keep the dough moist during fermentation and shaping, and the baking time will affect the texture of the bread and the taste of the second day and the third day.

[@Catnyipiao]

I follow as per your recipe.... I did not change anything as I use machine to do kneading. It is greatly appreciated that you shared it with so much detail as I totally do not have experience and still can make this bread successful. I very happy and I make this as my favor . I already bake twice a month for my family.

[@Catnyipiao]

Just query, this bread able to bake like red bean bread or sausage bread?

[@AllCookingStuff]

You can try , it should work.

[@nizeteabreu2149]

😋👏🏻👏🏻👏🏻👏🏻👏🏻🇧🇷😀😍

[@euniliou9772]

你好 請問我可以把主麵團的水115G也換成牛奶嗎? 其他配方需要調整嗎? 另問烤盤的高度幾公分呢 謝謝解答^^

[@AllCookingStuff]

可以换成牛奶，不用调整其它的配方。我的烤盘高度7cm多一点。

[@user-rf2yz7dv6c]

好想学、可对于新手来说不知老面是啥子？不知道法国老面又是啥子?一头雾水……

[@yifanwang1107]

这款面包,希望您能做一次用机器和面视频。谢谢了!

[@AllCookingStuff]

在搅打面团的部分，你可以参看我的葡萄干法国老面吐司面包的视频，搅打时间可作为参考，还是要看面团的状态

[@euniliou9772]

請問 我前一晚製作的老麵 經過14小時 從冰箱取出都沒有脹大還變硬硬的無彈性了~ 會是什麼原因呢?冰箱冷藏的溫度嗎?取出再揉麵 有慢慢恢復彈性了 要再重新冷藏12小時以上再用嗎? 謝謝

[@AllCookingStuff]

可能是冰箱温度太低，冻住了。放在室温下发2-3个小时至2-3倍大后，再用。 冰箱冷藏室的温度在5°C是做冷藏发酵最好的温度。

[@euniliou9772]

@@AllCookingStuff 好的了解 感謝

[@effieli1266]

看起来好好吃啊！请问做老面的步骤那里，酵母可以一起放吗？还是必须按照您的步骤才算是老面呀？

[@AllCookingStuff]

可以一起放，最好用冷水，酵母溶化后发酵很快的

[@effieli1266]

@@AllCookingStuff 感谢感谢！对了，这个老面和中种是一个概念吗？我之前一直用中种做面包，也比直接做要柔软

[@AllCookingStuff]

不一样。这个老面用量要少一些，是一种酵头。做出来的效果也会有差别

[@effieli1266]

@@AllCookingStuff 哦哦，明白啦，谢谢❤️

[@Catnyipiao]

老师，冷冻老面，需要多长时间才能用？

[@AllCookingStuff]

是冷藏。老面我一般晚上制作，冷藏发酵一晚上第二天使用。

[@annchao2675]

請問老麵是否可以用在所有的麵包上，老麵和主麵團裡的麵粉比例是多少？

[@AllCookingStuff]

如果你喜欢的话，几乎所有的面包都可以加。比例大约是10%-40%。

[@annchao2675]

@@AllCookingStuff 謝謝您

[@W34KsU638]

ШЕРРИ,ЖДЁМ ВАС С НЕТЕРПЕНИЕМ,НЕ ОСТАВЛЯЙТЕ НАС,ПОДПИСЧИКОВ,ПОЖАЛУЙСТА

[@gmnytsubscriber3813]

How to store to keeo its softness? And how many days is the shelf life

[@AllCookingStuff]

When the bread has cooled down, cover it well and store at room temperature. It stays soft for around 3 days

[@gmnytsubscriber3813]

@@AllCookingStuff okay thanks for this ❤️

[@michaelsit7089]

好漂亮的面包，我烤出来的色泽没有这么漂亮，不知道是不是跟烤箱有关系？

[@AllCookingStuff]

面包色泽和很多因素都有关系。配方，材料，刷蛋液，烤盒，烤箱等都会有影响。 表面刷的蛋液一定要过滤，浓度要合适。 烤盒也要质量好的，否则上表面和其他部分的上色会差异太大。 有时候烘烤过程中需要及时盖上锡纸。 烤箱也有一定的影响，有的烤箱火力不均匀，你可能需要烘烤时转动面包。

[@michaelsit7089]

@@AllCookingStuff 谢谢啦

[@AllCookingStuff]

不客气

[@michaelsit7089]

@@AllCookingStuff 对了，请问能推荐一下模具和烤箱的品牌吗？谢谢！

[@AllCookingStuff]

我用烤盘是Fat Daddio's Anodized Aluminum Square Cake Pan 8x8x3 www.amazon.ca/dp/B001334UOK/ref=cm_sw_em_r_mt_dp_wRaSFbG8VBD15?th=1 烤箱是Frigidaire的。

[@hanuisanhy22]

請問第二次發酵要多几呢？

[@AllCookingStuff]

这26°C温度下大约需要50-70分钟左右，面团要发至2倍大，时间只是作为参考

[@zhangsissi4595]

为啥酵母和盐要后放啊

[@AllCookingStuff]

后放酵母是因为手揉面时，面团温度升高的比较快，减缓发酵速度。 后放盐的原因可以减少一些揉面的时间。盐会阻碍面筋形成，手揉面团的时间会更长一些。

[@sioiying604]

請問法國撈麵 點樣

[@AllCookingStuff]

加了老面的面包口感比较Q弹，湿润，可以延缓面包的老化速度，第三天吃都是比较湿润的 搅打面团时比较容易出筋，可以缩短搅拌时间，面包烤好的颜色也很漂亮 我个人是很喜欢的，所以我连续制作了三款老面面包

[@fongchan7513]

@@AllCookingStuff 做老面包也是要先做酵頭,酵頭放糖而不是放salt,跟你這个加老面的面包做法很不一様.

[@W34KsU638]

Шерри.скажите.пожалуйста .размер формы

[@AllCookingStuff]

Размер сковороды 8x8 дюймов

[@evan2893]

如果第一次發酵過度該怎麼辦呢？

[@AllCookingStuff]

可以再加入主面团的材料，全部混合，揉成薄膜后，不需要在有基础发面的过程。松弛20分钟左右，就可以分割，轻轻滚圆，不要太紧，让松弛的时间缩短。 可以放入冰箱冷藏松弛。

[@evan2893]

@@AllCookingStuff 所以把它當老麵使用嗎？

[@AllCookingStuff]

有点像中种法。 这个方法是为了挽救发过了的面团不被浪费。 如果面团发酸很厉害，建议就不要使用了。

[@evan2893]

@@AllCookingStuff 了解 感謝你詳細的回覆😘🥰

[@fongchan7513]

這叫中種法,對嗎?

[@AllCookingStuff]

这个使用的是老面酵头，不是中种法。

[@fongchan7513]

@@AllCookingStuff thanks.

[@likeachildluv]

每一個都金黃閃閃的又有食慾！請問用水合法製作麵團可以嗎？這樣可以縮短揉面時長？

[@AllCookingStuff]

我用的就是水合法啊。揉老面和揉主面团我都用到了水合的方法来缩短揉面时间。面粉和水混合均匀后我一般都会让面团休息20-30分钟，这就是利用水合法让面团产生面筋。

[@likeachildluv]

@@AllCookingStuff 😅不好意思 因為我之前看的水合法教學是把麵團冷藏一夜或起碼好幾個小時的 我應該說我可以也把主麵團和老面一起冷藏嗎？另外就是 我的酵母包裝上寫的要用較溫的水 所以不用冷水是否也行？謝謝你:)

[@AllCookingStuff]

是，水合一晚上是可以的，主面团和老面要分开放冰箱，第二天在揉到一起。酵母你按照说明就可以了

[@nizeteabreu2149]

Que Delícia hein parabéns adorei 🇧🇷😋👍