奶油砂糖麵包 Butter Sugar Bun ｜烘培新手必學 ｜新手容易操作｜ скачать в хорошем качестве

奶油砂糖麵包 Butter Sugar Bun ｜烘培新手必學 ｜新手容易操作｜

大家好，今天和大家分享這款奶油砂糖麵包。這款麵包奶油香十足，味道豐富，口感柔軟細膩。融化的奶油參入麵包里，使麵包散發濃郁的奶油香氣，加上表面撒上細砂糖，吃起來口感十足的好吃且另一番風味。放三天依然鬆軟的小麵包。这是一款大人小孩都抗拒不了的麵包。烘培新手也能成功的在家制作这款麵包哟！ 📎食譜 Recipe 材料配方 Ingredients：（9個 / 9 pieces） 高筋麵粉 300克 / Bread flour 300g 細砂糖 30克 / Castor sugar 30g 鹽巴 5克 / Salt 5g 即溶酵母 3克 / Instant yeast 3g 鷄蛋 1個 / Egg 1 *鮮奶 143克+- / Milk 143g+- 無鹽奶油 30克 / Unsalted butter 30g 配料Toppings: 有鹽奶油 (冰）27克（每份3克）/ Cold salted butter 27g (3g each) 細砂糖 適量 / Castor sugar appropriate *根据面粉吸水性不同，鮮奶可以自己再調整一下。 According to the different water absorption of flour, you can adjust the amount of milk based on your bread flour. 製作步驟 Instructions： 1.將高筋麵粉，細砂糖，鹽巴和酵母放入攪拌器里混匀，然後放入鷄蛋和一半的鮮奶以慢速攪拌，一邊攪拌一邊分次加入剩餘的鮮奶繼續以慢速攪拌3分鐘至稍微成團，然後轉中速5-6分鐘直到麵團可拉出粗膜。麵團拉出粗膜后放入奶油，慢速攪拌2分鐘，之後轉中速攪拌5-7分鐘，打至麵團光滑可拉出薄膜（每个人的攪拌器不同，請大家自己斟酌攪拌時間）。取出麵團，繼續搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾净的佈蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。 Place bread flour, sugar, salt and yeast in the mixing bowl and mix well. Add egg and half of the milk and stir at low speed. While stirring, slowly add the remaining milk and continue mix at low speed for 3 minutes until dough is formed. Then, add in butter and mix at low speed for 2 minutes then turn to medium speed for 5-7 minutes until the dough is smooth and form a thin film (Each mixer is different, you may adjust the mixing time). Take the dough and continue knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 60 minutes at 28°C room temperature, or until doubled in size. 2.一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，然後分割成9等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。如果麵團有点黏手，可以稍微撒一点手粉，之後再来把它分割滾圓。重複排氣滾圓剩餘的麵團，之後用乾净的佈蓋上，静置15分鐘。 When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and divide the dough into 9 equal portions (by weight). Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. If the dough is a bit sticky, you can sprinkle a little bread flour on the dough. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes. 3.静置15分鐘后, 取出一份麵團，排氣滾圓，之後放入已鋪上烘培紙的烤模里。重複其餘的麵團。將麵團蓋上乾净的佈，之後放到室溫於30-33攝氏度左右，發酵60分鐘。 After 15 minutes, take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for the rest of the dough. Place the dough into the baking pan which lined with parchment paper. Cover it with a clean kitchen towel and let it proof for second time for about 60 minutes at 30-33°C room temperature. 4.二次發酵后，用鋒利的刀片或剪刀在麵包的中間割一刀，然後將冰奶油放入麵包的中央，之後撒上適量的細砂糖。 After the second fermentation, cut a line on the middle of the bread with a sharp blade or scissors. Put the cold salted butter in the middle of the bread, then sprinkle an appropriate amount of sugar on top of the bread. 5.烤箱預熱180攝氏度，入烤箱烘烤18-20分鐘（每一台的烤箱不同，請大家自己斟酌烤箱温度与时间)。烘烤到一半的時間，將麵包轉方向，這樣能使烤色更均匀。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。趁熱在麵包上塗抹奶油，這能增加麵包的風味。完全放涼後，就可以享用啦！ Preheat the oven to 180°C, bake for 18-20 minutes (Everyone's oven is different, you may adjust the temperature and baking time). Halfway through the baking, remember to rotate the bread direction to ensure the baking colour be more even. Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. Spread butter on the bread while it is hot, this will add flavor to the bread. After the bread completely cool down, then it’s ready to serve! _________________________________________________________________________________________ 我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。 I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel. 📌Please follow me on Instagram:   / flournflow   📌Welcome to follow me on FB page:   / flour-n-flow.  . Track: Ikson - Yellow [Official] Music provided by Ikson® Listen:    • #168 Yellow (Official)