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麵包本身加入大量牛奶與奶油,看起來樸實無華,其實吃起來有濃濃奶味,搭著香甜的蜂蜜奶油餡真的很邪惡,就是那種只要吃一口,心中警報器就會大響,逼逼—逼逼—危險勿近!危險勿近!但儘管警報器響徹雲霄,嘴巴好像也不會聽到,一口一口地咀嚼、一口一口地吞下肚,無論如何都沒辦法停下來,直到最後一口也消失在眼前。 :食譜: 食材▼ ○麵團 高筋麵粉 250 g 牛奶 180 g 酵母 2.5 g 糖 15 g 鹽 1/2 小匙 無鹽奶油 20 g ○內餡 無鹽奶油 150 g 蜂蜜 30 g 砂糖 15 g 鹽 1/8 小匙 ■中文完整圖文食譜:https://bit.ly/3KQoTcG We call this bread “Vienna Bread” in Taiwan. I am not sure if this milk bread related to the real Vienna bread, the Taiwanese version features its COLD buttercream filling which maybe not a common way to do with Vienna bread at other place. Anyway, this filling is awesome! It’s really convenient not only to store in the freezer for a long time and also easily and quickly serve in the morning. Just let the bread sit at room temperature for 10 min. before serving! If you want a hot and nice breakfast, it will still taste good by directly heating the frozen bread for 2 to 3 min. : Recipe: Ingredients▼ ○Dough bread flour, 250 g milk, 180 g yeast, 2.5 g sugar, 15 g salt, 1/2 tsp unsalted butter, 20 g ○Filling unsalted butter, 150 g honey, 30 g granulated sugar, 15 g salt, 1/8 tsp :Instruction: ●Making the Dough 1. Microwave for 10 sec. to warm the milk to room temp. 2. Add yeast and sugar to the bowl with lukewarm milk. 3. Stir well and let it stand for 10 min. 4. In a mixing bowl, add flour and salt. 5. Mix well and make a well in the middle. 6. Pour 1/3 yeast and milk mixture. 7. Mix until the liquid is absorbed completely. 8. Pour another 1/3 yeast and milk mixture. Mix until the liquid is absorbed completely. 9. Pour all the rest of yeast and milk mixture. Mix until the dough formed. 10. Transfer the dough to a baking mat. 11. Knead until the surface of the dough became smooth. 12. Flatten the dough. Place the softened butter on the dough. 13. Wrap the butter in the dough. Knead until the butter is absorbed completely. 14. The dough will be super muddy in the beginning. Keep kneading and the dough will be smooth gradually. 15. When the dough became smooth, shape it into a ball. 16. Coat a thin layer of oil on the mixing bowl. Place the dough into the oiled mixing bowl. 17. Cover it and transfer to a proofing box. I use a dehydrator as a proofing box. 18. Set to 95℉/ 35℃ for 1 hour. ◆ 1 hour later ◆ 19. The dough has grown up 2 times big. 20. Transfer the dough to a baking mat. 21. Slightly fold and knead the dough to deflate. Roll the dough into a ball. 22. Cut the dough into 6 portions. Shape a small dough into a ball. 23. Cover with a wet cloth and let them rest for 5 min. ◆ 5 min. later ◆ 24. Roll out the small dough into oval shape. Flip over and roll out again. 25. Rotate the dough 90 degree. Press down the down side of the dough slightly. 26. Roll up the dough from the up side. Slightly press down on every round. 27. Roll forth and back to close the seam well. 28. Transfer the shaped dough into a baking pan. 29. Make 3 elongated slashes down with a sharp knife. 30. Cover it and transfer to a proofing box. Let rise for 1 hour. ●Making the Filling 31. Add softened butter in a mixing bowl. 32. Whisk until smooth. 33. Add honey and salt. Beat until well combined. 34. Add granulated sugar lastly to keep the crunchy texture. 35. Mix well with a spatula. ●Preheating the Oven at 400 ℉/ 200 ℃ ◆ 1 hour later ◆ 36. Transfer to the preheated oven. 37. Bake at 400 ℉/ 200 ℃ for 15 to 20 min. ◆ 15 min. later ◆ 38. Let baked milk bread cool down completely. ●Assembling 39. Cut the bread long-wise in half, but don't cut it through. 40. Open the bread wide and spread the filling thoroughly. 41. Close the bread and gently press two sides together. 42. Store the bread in the freezer. 43. Thaw in the room temp. for 10 min. before serving. 44. Enjoy! — 心心現居美國休士頓,過著蓬鬆且任性的生活,興趣是為平凡的生活瑣事穿金戴銀,用想像力幫自己打造華麗的生活體驗。 ◆圖文食譜、料理隨筆與休士頓日常 https://bit.ly/3bgCRER ◆Instagram:xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁:心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 [email protected]