迷你日式方塊麵包 – 柔軟、輕盈又美味！😍💜 Mini Shokupan Cube Bread – Soft, Airy, and Delicious! скачать в хорошем качестве

迷你日式方塊麵包 – 柔軟、輕盈又美味！😍💜 Mini Shokupan Cube Bread – Soft, Airy, and Delicious!

​‪@CozyKitchen436‬ #HomemadeBread #BreadRecipe #JapaneseBread #Shokupan #MilkBread #SoftBread #FluffyBread #TangzhongMethod #CubeBread #Foodie #bakingathome Indulge in the delicate softness of Mini Shokupan Cube Bread, a Japanese-style milk bread with a light, fluffy, and slightly sweet taste. Using the Tangzhong method, this bread stays moist and soft for days. *Ingredients* (Makes 6 mini cube breads) *Tangzhong (Water Roux):* Bread flour – 5g Water – 20g *Main Dough:* Bread flour – 155g Heavy cream – 25g Sugar – 21g Condensed milk – 15g Salt – 2g Instant yeast - 2g Water (for yeast activation) – 5g Whole milk – 30g Water – 50g Butter – 12g Tangzhong (prepared earlier) *Flavoring Ingredients:* Cocoa powder – 3g Matcha powder – 2g --- *Instructions:* *Step 1: Prepare the Tangzhong* 1. In a small saucepan, whisk together *bread flour (5g)* and *water (20g)* until smooth. 2. Cook over **low heat**, stirring continuously until the mixture thickens into a paste. 3. Remove from heat, let it cool completely, and set aside. *Step 2: Make the Dough* 1. In a stand mixer bowl, add **bread flour, Tangzhong, condensed milk, salt, sugar, milk, heavy cream, and water**. 2. Mix well and knead until the dough reaches **60-70% elasticity**. 3. Dissolve yeast in **5g of water**, then add it to the dough and continue kneading. 4. Once incorporated, add *butter* and knead until the dough becomes **smooth and elastic (windowpane test)**. Maintain a dough temperature between **26-28°C**. *Step 3: First Proofing* 1. Take out *170g of dough* and divide it into **two portions (85g each)**. 2. Place the remaining dough (around 170g) into a **greased tray**, cover, and let it rise for **1 hour or until doubled in size**. *Step 4: Prepare Flavored Doughs* *Chocolate Dough:* 1. Take *one 85g portion of dough* and knead in *3g of cocoa powder* until fully incorporated. 2. Place in a bowl, cover, and let it rise for the **first fermentation**. *Matcha Dough:* 1. Take *one 85g portion of dough* and knead in *2g of matcha powder* until fully incorporated. 2. Place in a bowl, cover, and let it rise for the **first fermentation**. *Step 5: Shaping the Dough* 1. Divide the **white dough into 6 pieces**, the **chocolate dough into 3 pieces**, and the **matcha dough into 3 pieces**. 2. Lightly press the dough to release air, round each piece, and let them rest for *15 minutes* to relax the gluten. *Step 6: Forming the Bread* 1. Roll out a *white dough piece* into a *rectangle* using a rolling pin. 2. Do the same with a *chocolate dough piece* and place it on top of the white dough. 3. Fold the sides inward and roll it up tightly, then place it into a cube mold. 4. Repeat the same process for the **matcha dough variation**. *Step 7: Final Proofing & Baking* 1. Cover and let the shaped dough **rise for 1 hour or until doubled in size**. 2. Preheat the oven to **200°C (392°F)**. 3. Bake for **20 minutes**, until the tops are golden brown. 4. Remove from the oven and let the bread cool completely on a wire rack before serving. --- *Tips for Success:* ✔ *Do not over-knead* the dough after adding butter to maintain fluffiness. ✔ *Tangzhong method* ensures extra softness and longer shelf life. ✔ **For extra shine**, brush the top with melted butter after baking. If you love this Mini Shokupan Cube Bread, make sure to LIKE👍, SUBSCRIBE🔔, COMMENT💬, and SHARE📢 this video! Your support helps us bring you more amazing recipes! 💖 Hit the notification bell so you never miss a new upload! 🍞✨ Happy baking! 🥰 #LikeAndSubscribe #BakingFun 享受這款 迷你日式生吐司方塊麵包 的 細緻柔軟口感，這是一款日式風格的牛奶麵包，帶有 輕盈、蓬鬆且微甜 的風味。使用 湯種法，這款麵包能夠保持濕潤和柔軟數日。 食材 (約可製作 6 顆迷你方塊麵包) 湯種： 高筋麵粉 – 5g 水 – 20g 主麵團： 高筋麵粉 – 155g 鮮奶油 – 25g 糖 – 21g 煉乳 – 15g 鹽 – 2g 即溶酵母 – 2g 水（用於酵母溶解）– 5g 全脂牛奶 – 30g 水 – 50g 無鹽奶油 – 12g 湯種（提前製作） 不同口味材料： 1. 朱古力粉 – 3g 2. 抹茶粉 – 2g 製作步驟： 步驟 1：製作湯種 1. 在小鍋內 將高筋麵粉（5g）與水（20g）攪拌均勻，至無顆粒狀。 2. 小火加熱，不停攪拌，直到變成糊狀。 3. 離火，放涼備用。 步驟 2：製作麵團 1. 在攪拌機中放入 高筋麵粉、湯種、煉乳、鹽、糖、牛奶、鮮奶油、水，攪拌均勻。 2. 揉至 60-70% 延展性（可拉出部分筋性）。 3. 將 酵母溶解於 5g 的水，倒入麵團中繼續揉捏。 4. 當材料完全結合後，加入 無鹽奶油，繼續揉至 可拉出薄膜（手套膜測試），麵團溫度保持在 26-28°C。 步驟 3：第一次發酵 1. 取出 170g 麵團，分成 兩份（各 85g）。 2. 剩餘的麵團（約 170g）放入 已噴油的托盤，覆蓋，靜置發酵 1 小時或至兩倍大。 步驟 4：製作風味麵團 朱古力麵團： 1. 取 85g 麵團，加入 3g 朱古力粉，揉至完全混合。 2. 放入碗中，覆蓋，進行 第一次發酵。 抹茶麵團： 1. 取 85g 麵團，加入 2g 抹茶粉，揉至完全混合。 2. 放入碗中，覆蓋，進行 第一次發酵。 步驟 5：分割與整形 1. 將原味麵團分成 6 份，朱古力麵團分成 3 份，抹茶麵團分成 3 份。 2. 輕壓麵團排氣，滾圓，靜置 15 分鐘 讓麵筋鬆弛。 步驟 6：組裝麵包 1. 將一塊原味麵團 擀成 長方形。 2. 朱古力麵團 也擀成 長方形，疊放在原味麵團上。 3. 左右對摺，然後捲起，放入 方形烤模 中。 4. 抹茶麵團的製作方式相同。 步驟 7：最後發酵 & 烘焙 1. 蓋上保鮮膜，讓麵團進行 最後發酵約 1 小時，或至兩倍大。 2. 預熱烤箱至 200°C（392°F）。 3. 烘烤 20 分鐘，直到表面呈金黃色。 4. 取出後放涼，待完全冷卻後享用。 成功小秘訣： ✔ 避免過度揉捏 奶油加入後，防止麵包變硬。 ✔ 湯種法 讓麵包 更加濕潤柔軟，延長保存時間。 ✔ 表面塗上融化奶油，增加光澤與風味。 如果你喜歡這款 迷你日式生吐司方塊麵包，別忘了 按讚👍、訂閱🔔、留言💬，並分享📢 給你的親朋好友！你的支持是我們繼續創作更多美味食譜的動力！💖 記得開啟小鈴鐺，隨時收到最新的烘焙分享！🍞✨