哈拉麵包 Challah Bread｜辮子麵包｜ 四股辮子麵包｜ Braiding Bread｜ скачать в хорошем качестве

哈拉麵包 Challah Bread｜辮子麵包｜ 四股辮子麵包｜ Braiding Bread｜

大家好，今天和大家分享這款哈拉麵包。麵包富含雞蛋，奶香，類似於硬質的奶香蛋香 的麵包。麵包組織柔軟中又略有硬度，有嚼勁，而且奶香蛋香的甜味。烘烤到最後，滿屋被一種溫暖又濃郁的麵包香氣吞沒了。将它切开后，呈现可爱的云朵的形状。製作與材料簡單，無需技巧，大家不妨試試看製作吧！ 📎食譜 Recipe 材料配方 Ingredients: 高筋麵粉250克 / Bread flour 250g 奶粉 30克 / Milk powder 30g 鹽巴 4.5克 / Salt 4.5g 即溶酵母 5克 / Instant yeast 5g 蛋黃 1 個 / Egg yolk 1 piece 鷄蛋 1 個 / Egg 1 piece 蜂蜜 30克 / Honey 30g 冰淡奶油 30克 / Cold whipping cream 30g 冰鮮奶 65克+- / Cold milk 65g+- 植物油 30克 / Vegetable oil 30g 配料Toppings: 蛋黃 1個 + 鮮奶 1湯匙 / Egg yolk 1pcs + Milk 1tbsp 黑和白芝麻 適量 / Black and White sesame appropriate 製作步驟 Instructions： 1.將高筋麵粉，奶粉，鹽巴，酵母，蜂蜜，蛋黃，鷄蛋和淡奶油放入攪拌器里以慢速攪拌，一邊攪拌一邊分次加入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植物油，慢速攪拌3分鐘，之後轉中速攪拌5-7分鐘，打至麵團光滑（每个人的攪拌器不同，請大家自己斟酌攪拌時間）。取出麵團，繼續搓揉麵團的表面呈現光滑和可拉出薄膜，然後將麵團往下方摺叠的手法，形成一個光滑的圓球。用碗蓋上麵團，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, milk powder, salt, yeast, honey, egg yolk, egg and whipping cream in the mixing bowl and mix at low speed. While stirring, slowly add milk and mix at low speed for 3 minutes until dough is formed, then turn to medium speed and mix for 5-6 minutes until the dough form a coarse film. Then, add in vegetable oil and continue mix at low speed for 3 minutes then turn to medium speed for 5-7 minutes until the dough is smooth (Each mixer is different, you may adjust the mixing time). Take the dough and continue knead it till a smooth dough and able to form a thin film then fold it around and underneath itself shaping a smooth ball. Cover the dough with a bowl 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，然後先切一小塊麵團，之後再分割成4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 and squeeze out the bubbles by tapping folding it over itself. Cut a small piece of dough, and continue divide it into 4 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 with rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes. 3.静置15分鐘后, 取出麵團，排氣，擀成長方形。將麵團的下方稍微把它拉寬一點，然後把麵團從上捲下，捏緊收口，用手掌把它搓長一點。重複其餘的麵團。將剛才切下來的小麵團，稍微擀平，然後放在一張烘培紙上。將麵團一股壓一股擺成一個“井”字形狀。將壓在下面的麵團提起然後放在另一邊的麵團上，重複操作其餘的麵團。完成后，將麵團的尾部封口壓緊， 然後把封口壓在麵包的下面。用碗蓋上麵團，然後放到室温於32-35攝氏度左右，發酵60分鐘或發酵到兩倍大。 After 15 minutes, take one portion of dough, squeeze out the bubbles by tapping and roll the dough out flat into rectangle. Slightly widen the bottom of the dough, slowly and gently roll down the upper part till the end, seal it tightly and roll the dough into a longer shape with your palm. Repeat with the rest of the dough. Roll out the small dough and place it on a parchment paper. Place the dough one by one into a shape of ‘#’ . Lift the underneath dough and place it on the top of the other dough. Repeat with the rest of the dough. After done, press the ends of the dough together and seal it tightly, then gently push the ends under the bread. Cover the dough with a bowl and let it proof for second time for about 60 minutes at 32-35°C room temperature, or until doubled in size. 4.二次发酵后，在麵包表面刷上蛋液，然後撒上芝麻。 When the second fermentation is done, brush the surface of the bread with egg mixture, then sprinkle with sesame seeds. 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溫度与時間)。 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。麵包放涼後，就可以享用啦！ Preheat the oven to 180°C, bake for 18-20 minutes (Everyone's oven is different, you have to adjust the temperature and baking time). Halfway through the baking, 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.  . 📌Song : Daystar - Sky blue /    • ✨샛별 - Sky blue✨(Royalty Free Music)