Oatmeal Sandwich Bread / No-Knead Sandwich Bread / Tangzhong Method 오트밀 샌드위치빵 / 탕종빵 скачать в хорошем качестве

Oatmeal Sandwich Bread / No-Knead Sandwich Bread / Tangzhong Method 오트밀 샌드위치빵 / 탕종빵

Oatmeal No-Knead Sandwich Bread / Tangzhong Method / Roux I have tested 2 versions - open bake & covered bake. Adding quick oatmeal tangzhong makes bread extra soft. Easy no-knead sandwich bread. You can also make crusty artisan bread. Great toast or sandwich bread! Super soft, fluffy & delicious! Please like and subscribe! Thank you so much for watching!❤️ #oatmealbread #oatmealsandwichbread #sandwichbread #tangzhongbread #bread #CastleCooking #오트밀빵 #오트밀샌드위빵 #오트밀빵 Sourdough Oatmeal Sandwich Bread / Tangzhong Method recipe video link:    • Sourdough Oatmeal Bread / No Knead Sandwic...   Tangzhong Milk Bread / Japanese Milk Bread recipe video link:    • Tangzhong Milk Bread / Japanese Milk Bread...   100% Whole Wheat Milk Bread / Tangzhong Method recipe video link:    • 100% Whole Wheat Bread / Japanese Milk Bre...   Whole Wheat Milk Bread / Japanese Milk Bread recipe video link:    • Whole Wheat Milk Bread / Japanese Milk Bre...   Soft Milk Bread / Best Sandwich Loaf / Poolish / Pre-ferment recipe video link:    • Soft Milk Bread / Best Sandwich Loaf / Poo...   **Room temperature is around 75-78F/24-26C - after 2 sets of SF, 30 minutes fermentation, pre-shape and final shape. Cover & let sit at room temperature for 1 hour until the dough reaches 85% of pan & bake. If the room temperature is higher or lower the fermentation time can be shorter or longer.** Covered bake/steam bake temperature and time: Preheat oven, along with Dutch oven or roaster that sandwich pan can fit in at 400F/204C for 25 minutes. Cover & bake at 400F/204C for 30 minutes. Reduce heat to 375F/190C, cover & bake for 10 minutes. Uncover & bake another 5 minutes until internal temperature 206-209F/97-98C golden brown. Open Bake temperature and time: Bake in preheated oven at 375F/190C 35-40 minutes until internal temperature 206-209F/97-98C golden brown. Oatmeal tangzhong ingredients: 30g quick oatmeal (rolled oats) 90g water Covered bake dough ingredients: Prepared oatmeal tangzhong 185g water 330g bread flour 16g honey 3g instant yeast 3g salt Open bake dough ingredients: Prepared oatmeal tangzhong 200g water 350g bread flour 16g honey 3g instant yeast 3g salt 오트밀 샌드위치빵 / 탕종빵 구울때 뚜껑을 닫고 굽거나 또는 뚜껑을 열고 구어요. 오트밀 (압착귀리) 탕종을 넣어 부드러운 빵입니다. 치대지 않고 쉽게 만드는 샌드위치빵입니다. 아티산빵을 만들어도 됩니다. 토스트나 샌드위치빵으로 좋아요! 부드럽고 맛있는 빵입니다! 구독 좋아요 눌러주세요! 영상 봐주셔서 감사합니다!❤️ 천연발효 오트밀 탕종 샌드위치빵 레시피 영상 링크:    • Sourdough Oatmeal Bread / No Knead Sandwic...   **실내온도 75-78F/24-26C 2번 펴서 접기한후 30분 발효, 1차 2차 빵모양 만든후 샤워켑으로 덮고 팬의 85% 부피가 늘도록 발효한후 구워요. 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요.** 뚜껑 닫고 굽는 온도와 시간: 샌드위치빵틀을 넣을수 있는 무쇠솥이나 로스팅팬을 넣고 400F/204C 25분 예열합니다. 덮고 400F/204C 30분 굽고. 온도를 375F/190C 줄이고 10분 굽고. 뚜껑 열고 5분 더 빵속 온도가 206-209F/97-98C 황금색으로 구워요. 뚜껑 열고 굽는 온도와 시간: 예열 오븐 375F/190C 뚜껑 열고 35-40분 빵속 온도가 206-209F/97-98C 황금색으로 구워요. 오트밀 탕종 식재료: 오트밀 30g 물 90g 뚜껑 닫고 구운 반죽 식재료: 준비한 오트밀 탕종 물 185g 강력분 330g 꿀 16g 인스턴트 이스트 3g 소금 3g 뚜껑 열고 구운 반죽 식재료: 준비한 오트밀 탕종 물 200g 강력분 350g 꿀 16g 인스턴트 이스트 3g 소금 3g