免揉晨烤麵包。晚上把麵包整形好，第二天早晨烘烤，省時省力，工作忙碌時做早餐麵包的好方法【阿栗食譜94】 скачать в хорошем качестве

免揉晨烤麵包。晚上把麵包整形好，第二天早晨烘烤，省時省力，工作忙碌時做早餐麵包的好方法【阿栗食譜94】

#晨烤麵包#麵團過夜發酵#隔夜發酵麵團麵包#breadrecipes#BunsRecipe#milkrolls 【中/Eng】 食譜： 麵團62克*16個 烤盤28*28釐米 中筋麵粉 520克 牛奶380克 白糖50克 鹽4克 即發幹酵母 6克 無鹽黃油40克 表面： 牛奶 餡料： （可選） 巧克力10克/個 提前預熱烤箱15分鐘/180℃ 烘烤溫度： 180°C 30~35分鐘 Tips： 1、麵包放烤盤裡發酵到2倍體積為宜。如果您需要隔夜早餐烘烤，麵包第二次整形完成後放烤盤，1～4°C冷藏發酵10～14小時。如果冷藏時間不夠，可以先發酵一會，或者第二天取出後再延長復溫與發酵過程。具體根據體積決定。 2、冰箱裡取出後，麵包充分復溫，室溫放置半小時，或者烤箱發酵功能35°C復溫30分鐘。 Recipe: Dough 62g*16 Tray size:28*28cm All purpose flour 520g Room temperature milk 380g Sugar 50g Salt 4g Instant yeast 6g Unsalted Butter 40g Filling: (Optional) chocolate 10g/ each bread Surface: Milk Preheat oven for 15 minutes/180°C in advance Baking temperature: 180°C 30~35minutes Tips: 1, Put the bread in the tray, ferment to twice of its size will be the best. If you want bake it on the next morning, put the bread in the tray after the second time of shaping, then ferment 10-14 hours in low temperature about 1-4°C ( in fridge). If the fermentation time in fridge is not enough, you can either ferment a little before you put it in fridge, or you do more ferment in room temperature after you take it out from fridge. 2, After you take the bread out from the fridge, you want its temperature back to normal. You can either place it in room temperature for half hour, or you put in the oven, turn on the fermentation mode on 35°C, for 30 minutes.