[Eng-subbed] How to make Salted Bread Dough (咸面糰直接法)
面糰材料及份量:高筋粉(Strong Bread Flour)200g、奶粉(Instant Dried Mi|k)5g、細砂糖(Caster Sugar)10g、蛋半隻、無鹽牛油(放軟)20g、暖水100g、乾酵母(Dried Active Yeast)3g、鹽5g\r
做法:酵母(依士)加入暖水中約5-10分鐘待活躍混合。將粉類混合加入糖、蛋畧搓,慢慢加入依士水搓勻,加入軟牛油搓成光滑面糰(要有薄膜),用保鮮紙蓋待發酵45分鐘至1小時(視乎室温而定,可增減),至2-3倍大,取出排氣及分割8-10等份再圓滾,蓋回保鮮紙約15分鐘,取出做型包入饀料。\r
PS:21°c-32°c室温發酵最為理想\r
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Ingredients: Strong Bread Flour 200g, Instant Dried Milk 5g, Caster Sugar 10g, 1/2 Egg, Unsalted butter 20g, Warm water 100g , Dried Active Yeast 3g, salt 5g\r
Instructions: Pour the yeast into the warm water to start the fermentation (it should start to produce little bubbles), add the sugar, salt and milk powder into the bowl with strong flour and mix. Add the egg and mix, finally slowly add the yeast into the mixture. Knead the mixture until it is a dough (should be sticky) then add the butter and knead. Place the dough on a surface and continue to knead for 10-15 minutes, when that is done roll the dough into a ball and place into a bowl, cover it with cling film and leave to ferment for 45-60 minutes (should increase double its size). You can now cut the dough into the desired amount, cover them with cling film and let it ferment a second time (15-20 minutes will do). After the second fermentation it is ready for use.
做法:酵母(依士)加入暖水中約5-10分鐘待活躍混合。將粉類混合加入糖、蛋畧搓,慢慢加入依士水搓勻,加入軟牛油搓成光滑面糰(要有薄膜),用保鮮紙蓋待發酵45分鐘至1小時(視乎室温而定,可增減),至2-3倍大,取出排氣及分割8-10等份再圓滾,蓋回保鮮紙約15分鐘,取出做型包入饀料。\r
PS:21°c-32°c室温發酵最為理想\r
\r
Ingredients: Strong Bread Flour 200g, Instant Dried Milk 5g, Caster Sugar 10g, 1/2 Egg, Unsalted butter 20g, Warm water 100g , Dried Active Yeast 3g, salt 5g\r
Instructions: Pour the yeast into the warm water to start the fermentation (it should start to produce little bubbles), add the sugar, salt and milk powder into the bowl with strong flour and mix. Add the egg and mix, finally slowly add the yeast into the mixture. Knead the mixture until it is a dough (should be sticky) then add the butter and knead. Place the dough on a surface and continue to knead for 10-15 minutes, when that is done roll the dough into a ball and place into a bowl, cover it with cling film and leave to ferment for 45-60 minutes (should increase double its size). You can now cut the dough into the desired amount, cover them with cling film and let it ferment a second time (15-20 minutes will do). After the second fermentation it is ready for use.
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