Скачать с ютуб 懷舊台式鹹麵包 | 香蔥熱狗麵包 | 香蔥腸仔包 | 冷藏中種法分享 | Taiwanese Style Sausage Buns | Sponge-Dough Method в хорошем качестве

懷舊台式鹹麵包 | 香蔥熱狗麵包 | 香蔥腸仔包 | 冷藏中種法分享 | Taiwanese Style Sausage Buns | Sponge-Dough Method

現在做麵包都喜歡用湯種或者中種法，做出來的麵包可以擺幾天都還是很鬆軟~ 其實中種法雖然總時數比較久，但其實提前規劃好反而更結省白天做麵包的時間～因為中種麵團可以提前一晚做好放在冰箱讓它慢慢發酵15-17小時，白天做麵包的時候反而可以節省半個小時的發酵時間。 對我而言因為白天的時間比較寶貴，所以其實中種法我反而覺得比直接法更適合我～做出來的麵包也更好吃～一舉兩得！ 中種麵團： 高筋麵粉 210g 水 135ml 即發酵母 3g 主麵團： 高筋麵粉 90g 奶粉 12g 糖 25g 牛奶 60-65ml 鹽 5g 無鹽奶油 25g 180度烤15-18分鐘 [ENGLISH RECIPE] Sponge Dough Ingredients: Bread Flour 210g Lukewarm water 135ml (35 degree C) Instant Dry Yeast 3g Main Dough Ingredients: Bread Flour 90g Milk Powder 12g Sugar 25g Milk 60-65ml Salt 5g Unsalted Butter 25g (room temperature) 1. Make the Sponge Dough the night before. Dissolve the instant dry yeast with lukewarm water, then add the bread flour and mix until a dough is formed, then hand knead for ~5 mins. 2. Put the sponge dough in a air tight container and put in the frig overnight to let it ferment for 15-17 hours. ~NEXT DAY~ 3. Put the bread flour, milk powder, sugar, and milk (half portion) in the mixing bowl, then tear the ready-to-use sponge dough into small pieces and put in the mixing bowl as well. 4. Turn to low speed to mix together the ingredients, meanwhile slowly pouring in the rest of the milk; mix for around 2 minutes 5. Once a dough is formed, turn to high speed and add salt; mix for around 8-10 minutes 6. Check if the dough is elastic enough and the broken edges are zigzag shape 7. Add unsalted butter and turn to low speed, mix for around 2 minutes 8. Change to high speed and mix for around 5-8 minutes, until the dough is even more elastic than before, and the broken edges are smooth 9. Shape the dough into a big ball and put in a bowl, cover the bowl with plastic wrap and move to a warm corner for fermentation, needs approximately 30-45 minutes (the dough is done fermenting if you poke a hole into the dough and the hole doesn't shrink back) 10. Get ride of the big air bubbles from the dough, then divide the dough into 8 portions, each ~65g 11. Shape all 8 doughs into a circular ball, then cover with a semi-wet towel and let them rest for 15-20 minutes 12. Prepare 8 hot dogs, cut off the two sides 13. Wrap the hot dogs with the doughs and make them into a flower shape (refer to video) 14. Put the breads into the oven for final fermentation (can put 2 cups of hot water in the oven), needs approximately 1 hour 15. Combine some minced spring onion, 1/2 egg mixture, salt, black pepper, and oil 16. When the breads are done fermentation, brush a thin layer of egg mixture, then put some spring onion mixture on the center of the breads. Can also sprinkle some white sesame. 17. Put the breads at the bottom rack and bake at 180 degree C for 15-18 minutes (depending on your oven)