Скачать с ютуб 100% 中种法 超软拉丝的北海道吐司 Hokkaido Milk Toast - Pre-ferment Dough Method в хорошем качестве

100% 中种法 超软拉丝的北海道吐司 Hokkaido Milk Toast - Pre-ferment Dough Method

第三种 Pre-ferment 法的 100% 中种法 超软拉丝北海道吐司 Hokkaido Milk Toast - Pre-ferment Dough Method Recipe written by Jacelyn Lim #imjacelyn 很重要，所以每次分享面包食谱都要说一次😊 要让自己做的面包跟外面卖的一样柔软有弹性: 1。用面种制做 Pre-Ferment/Motherdough 2。要经过发酵-揉圆静置-发酵，3个阶段 3。面团揉至可拉出顺滑透明的薄膜 4。清楚知道如何保存和回烤面包 More Pre-Ferment Dough Methods 4种面包面种法: 👉🏻 液种/波兰种法 Chilled Pre-Ferment Dough Method:    • 波兰种 液种 详细做法解释 Chilled Pre-Ferment Dou...   👉🏻冷藏中种法 Chilled Zhong Zhong Pre-Ferment Dough Method:    • 冷藏中种法 详细解释 Chilled Zhong Zhong Pre-Fe...   👉🏻100%中种法 100% Zhong Zhong Pre-Ferment Dough Method:    • 100% 中种法详细做法 100% Zhong Zhong Pre-Fer...   👉🏻烫种法 Tang Zhong Pre-Ferment Batter Method:    • 汤 (烫) 种法详细做法介绍 Tang Zhong Pre-Ferment...   A stay-at-home mom with 4 kids Love Cooking, Baking & Sharing Recipes Love Healthier foods with No Artificial Colors/Flavors 四个孩子的全职妈妈 喜欢烹饪/烘培、分享食谱 为了家人的健康，所有的色素和味素来源，都来自于天然食材❤️ Subscribe for more videos: YouTube 👉🏻 Jacelyn Lim Recipes Sharing👈🏻    / jacelynlim   YouTube 👉🏻 Jacelyn & Xuan Foods and Travel Vlog👈🏻 https://bit.ly/394HX4J Follow Jacelyn on social media: Facebook:   / imjacelynlim   Instagram:   / imjacelyn   #momof4 #imjacelyn #吐司 #北海道吐司 #面包 #hokkaidobread #loaf #toast #pre-ferment #motherdough *450g Loaf Pan OR 2 x 10 x 18cm Pound Cake Pan OR Bread Maker A-100% 中种法面团Pre-ferment dough 520g： 温鲜奶 Warm milk 96g 酵母粉 Dried yeast 3g 高筋面粉 High protein flour 300g 细砂糖 Fine granulated sugar 9g 隔热水溶化奶油/植物油 Butter/cooking oil 6g 蛋白 Egg whites 21g Whipping cream 80-90g B-主面团 Main Dough: 蛋白 Egg whites 24g 细砂糖 Fine granulated sugar 45g 奶粉 Milk Powder 18g 酵母粉 Dried yeast 1g 隔热水溶化无盐奶油/植物油 butter/oil 6g 盐 Salt 3g 高筋面粉 High protein flour 如需要/If Needed C-刷吐司表面的蛋液 After bake： 鸡蛋1颗 + 1汤匙水混合均匀 1 Egg + 1 tbsp water, mix well 1。温鲜奶 + 酵母粉稍微混合均匀后，把面粉 + 砂糖 + 奶油/植物油 + 蛋白 + Whipping cream 倒入，揉成顺滑不粘手的面团。 Warm milk + dried yeast, mix well. Add flour + sugar + Butter/cooking oil + Egg whites. Gradually add the whipping cream, continue to knead until a soft & smooth ball of dough forms (15-20 minutes) 2。用双手把面团整成表面顺滑的圆球，用保鲜膜盖着，室温发酵30分钟后，放入冰箱冷藏发酵18-20个小时，至2-2.5倍大。 Cover with cling wrap, place at a warm place for 30 minutes. Transfer it into the fridge, refrigerate 18-20 hours, or until doubled in size. 3。成功冷藏发酵后的中种面团，撕开时是会拉丝，和充满孔洞的。 4。将中种面团撕成小块。与蛋白 + 细砂糖 + 奶粉 + 酵母粉混合成团。 Tear off the pre-ferment dough to small pieces Mix together with egg whites + sugar + milk powder + dried yeast. 5。倒入无盐奶油 + 盐 + 面粉（如需要）， 揉成有弹性，表面顺滑、柔软、能拉出薄膜的面团（大概20-25分钟） 盖着面包机盖子/放入抹了一点油的大盆里，放在温暖的地方，放一杯热水加速发酵1个小时。 Add butter + salt + flour (If Needed), until a smooth and soft dough is formed. Place in a warm place, rise for 1 hour. 6。面团呈现2-2.5倍大。手指沾些高筋面粉，然后戳入面团中心。如果戳出的洞没有弹回，说明发酵成功。 *如果戳出的洞马上回缩/面团塌陷，就再继续让它发酵。 The dough will become doubled in size after 1 hour. Dip your finger with flour, gently poke it about ½ inch deep into the center of the dough. If the hole fills in somewhat when you take your finger out, more rising is needed. When the hole keeps its shape, it has risen enough. 7。桌面撒一些面粉。将面团轻揉排气。 *450g Loaf Pan: Divide to 3 portions. *Pound Cake Pan: Divide to 4 portions. *Bread Maker: Divide to 3 portions. 然后整成圆球，盖着保鲜膜，静置15分钟 Deflate the dough. Form each piece into a ball. Cover with cling wrap, rest for 15 minutes. 8。将小面团轻压排气、擀成椭圆形、翻面卷起，接口处朝下。 Deflate the dough. Roll each ball of dough out into oval shape. Roll up into a cylinder. Place the loaves seam side down. 9。再次将面团轻压排气，再擀成长面皮，翻面卷起。接口处捏紧、朝下，放入模型。 Deflate the dough. Roll each dough out into a long rectangle. Roll up into a cylinder. Place the loaves seam side down into pans. *450g Loaf Pan: Place 3 loaves in the pan *Pound Cake Pan: Place 2 loaves in 1 pan *Bread Maker: Roll up the first rectangle dough into a cylinder, then roll up the second one and then the third one, to form a big cylinder dough, then place in bread maker. 10。放入温暖处进行第二次发酵（旁边可放一杯热水加速发酵）大概40-60分钟， 或直到面团发酵至吐司模的8分满/或2倍大 Place in a warm place. Let rise again for about 40-60 minutes until doubled in size. 11。刷上蛋液，放入已预热烤炉，中下层，以180度，烤8-10分钟，至表面金黄色后，加盖锡纸，防止表面烧焦。继续再烤25-30分钟。 Brush whisked egg on surface. Bake at 180C for 8-10 minutes, until the surface turns brown. Cover with aluminum foil, continue bake for 25-30 minutes. 12。出炉，马上脱模，放在钢架上。 还有一点温热时，马上用密封盒子/保鲜袋装好，以防水份流失。 室温可保存1-3天，冷冻可保存2个星期。 Remove from the oven and transfer onto a wire rack. Store the buns in airtight container to keep the buns fresh.