Скачать с ютуб 日式奶油卷 海鹽可頌 | Sio Pan - Japanese Croissant Butter Rolls в хорошем качестве

日式奶油卷 海鹽可頌 | Sio Pan - Japanese Croissant Butter Rolls

謝謝線上好友推薦的這款日式麵包，比之前做的可頌少了一些奶油，但口味依然很棒，粗鹽加上柔軟的口感更適合東方人的口味。學做之前查閱有不同的做法，包括中種和燙種都可以使麵團水份保持更久且蓬鬆，視頻裡是一對日本夫妻介紹的做法，我覺得更簡單方便就直接學做了。希望您會喜歡這個視頻和配方。軟麵包永遠是孩子的最愛，推薦給您和您的家人， 如果您喜歡這個視頻，請幫忙點贊轉發推薦，也歡迎【訂閱】這個的頻道，我會努力分享更多好吃的烘培給大家，您的鼓勵是我繼續的動力。 Thanks my friend for recommending this Japanese-style bread. Compared with the French croissant made before, this Japanese-style bread Sio Pan is less butter, but the taste is still great. The coarse salt and soft taste are more suitable for the taste of oriental people. Hope you will like this video and recipe. Soft bread is always a child’s favor and I recommend it to you and your family. If you like this video, please help give me a thumb up, and welcome to [SUBSCRIBE] my channel. I will try to share more delicious baking to everyone. Your encouragement is very important for me. 日式奶油卷 海鹽可頌 | Sio Pan - Japanese Croissant Butter Rolls ★ 麵團製作 | Dough 中筋麵粉 ｜ All-purpose flour 350g 糖 ｜ Sugar 40g 幹酵母 ｜ Dry active yeast 6g 奶粉 | Milk Powder 50g 溫水 | Warm Water 330g 低筋麵粉 ｜ Cake flour 150g 海鹽 ｜ Salt 5g 無鹽奶油 | Unsalted butter 20g 加入刚准备的低筋面粉材料一起糅合 Add the newly prepared cake flour ingredients and mix together 麵團發酵1小時 Dough rise for 1 hours 麵團可以切分為16份，加入少許奶油塑形 The dough can be cut into 16 parts, add butter to shape 麵團再次發酵 40 分鐘 Second rise for 40 mins after shaping 表面刷上冰水並撒少許粗鹽 Brush the surface with ice water and sprinkle a little coarse salt ★ 烘培 ｜ Bake 200攝氏/華氏395 烘烤 15 分鐘 200°C / 395°F Bake 15 mins 感謝觀看，喜歡拜託幫忙點贊和訂閱 Thanks for watching, a thumb up is appreciated