【免揉黑芝麻圆面包】不用出膜，冷藏发酵法，轻轻松松也能做好吃的小面包 скачать в хорошем качестве

【免揉黑芝麻圆面包】不用出膜，冷藏发酵法，轻轻松松也能做好吃的小面包

一个简单好吃的小圆面包。吃不完的可以冷冻起来哦。早上起来复烤一下就可以做早餐啦～#免揉面包 #面包 配方： 高筋面粉250g 干酵母3g 砂糖15g 盐3g 水160ml 橄榄油10g 黑芝麻15g 黄油15g （切小条） 做法： 1、酵母加入水中化开 2、将高筋面粉、砂糖、盐、酵母水、混合成团，到没有干粉的状态 3、加入黑芝麻，橄榄油揉均匀 4、将面团滚圆，室温下发酵1小时后将面团放入冰箱冷藏发酵一晚。 5、第二天取出面团后室温回温半小时 6、取出面团后，排气，分割成六个小面团，整形成圆形 7、二次发酵：30度发酵30分钟到两倍大 8、表面筛粉，面团中间割口，放上黄油条 9、放入预热好的烤箱200度烘烤20分钟。 formula: high-gluten flour 250g dry yeast 3g Sugar 15g Salt 3g water 160g Olive oil 10g black sesame 15g butter 15g(cut into strips) practice: 1. Yeast is dissolved in water 2. Mix the high-gluten flour, granulated sugar, salt, and yeast water into a dough until there is no dry powder 3. Add black sesame, olive oil and knead evenly 4. Roll the dough into a round shape, ferment at room temperature for 1 hour, then put the dough in the refrigerator to refrigerate and ferment overnight. 5. Take out the dough the next day and return to room temperature for half an hour 6. After taking out the dough, ventilate it, divide it into six small doughs, and shape them into round shapes 7. Secondary fermentation: Ferment at 30 degrees for 30 minutes to double in size 8. Sieve flour on the surface, cut a hole in the middle of the dough, and put butter sticks on it 9. Bake in a preheated oven at 200 degrees for 20 minutes.