奶昔面包做法｜十年烘焙技术，配方分享 | Yogurt Milkshake Bread Recipe | Asian Soft Bun скачать в хорошем качестве

奶昔面包做法｜十年烘焙技术，配方分享 | Yogurt Milkshake Bread Recipe | Asian Soft Bun

新手也能一次成功。谁能拒绝奶香浓郁、香甜不腻美味的奶昔面包呢～面包体加入了汤种，增加面团含水量使面包体更加柔软细腻 原料（此配方可制作6个100克奶昔面包） 墨西哥酱：黄油50克、全蛋50克、细砂糖40克、杏仁粉40克、低筋面粉15克（黄油融化加入细砂糖鸡蛋搅拌均匀加入过筛后的低筋面粉和杏仁粉搅拌均匀顺滑无颗粒状态，如果有颗粒需过筛一遍） 奶昔馅料：淡奶油280克、马斯卡彭140克、细砂糖25克、酸奶140克。（淡奶油加糖和马斯卡彭打至7-8分发，加入酸奶搅拌均匀即可） 汤种：面粉15克、水75克。（高筋面粉加水，加热至65度使面粉糊化，成糊糊状即可。需提前一晚上制作冷藏一晚） 主面团制作 高筋面粉280克、全部汤种、细砂糖30克、奶粉20克、高糖型干酵母5克、水110克、淡奶油65克、黄油25克、盐4克。 每个品牌面粉吸水性不一样，做任何面包都是打面之前预留10-20克左右的液体根据面团成团时的干湿度做适当调整，如面团干需及时添加一点液体，面团湿预留的液体就不用加了。 1、将主面团配方里除盐和黄油以外所有原料放入厨师机低速搅拌成团，成团后加盐，中高速搅拌至面团出现破口有锯齿的厚膜加黄油，慢速融合黄油黄油高速打出薄膜（不用手套膜）打好的面团温度不超过26度。放入大2-3倍的容器里盖保鲜膜发酵2倍大小（温度28度左右湿度75%左右） 2、发酵好的面团用手指沾面粉中间戳一个洞，洞口边缘处不塌陷不回缩就是发酵好了，取出轻轻排出大气泡，分割100克左右一个，滚圆盖保鲜袋发酵比原来大一倍左右，表面挤墨西哥酱 3、提前预热烤箱200度，上下火180度烘烤20-23分钟（表面上色金黄即可） 4、烤好的面包彻底放凉之后切成九宫格，底部不要切断，挤入奶昔，放适量蔓越莓干装饰，表面筛防潮糖粉即可 每个烤箱温度不一样，具体温度根据自家烤箱做适当调整，这只是大概参考温度哦。 Ingredients (this recipe makes six 100g milkshake breads) Mexican sauce: 50g butter, 50g whole eggs, 40g fine sugar, 40g almond flour, 15g cake flour Milkshake filling: 280g whipped cream, 140g mascarpone, 25g fine sugar, and 140g yogurt. Tang Zhong: 15g flour, 75g water. Main dough making 280g bread flour, all Tang Zhong, 30g fine sugar, 20g milk powder, 5g high-sugar dry yeast, 110g water, 65g light cream, 25g butter, and 4g salt. The water absorption of each brand of flour is different. Before making any bread, reserve about 10-20g liquid according to the dry humidity of the dough when it is formed. If the dough is dry, add a little liquid in time, and the dough is wet. There is no need to add the reserved liquid. 1. Put all the ingredients in the main dough recipe except salt and butter into the chef's machine and stir at low speed to form a dough. After the dough is formed, add salt and stir at medium and high speed until the dough has a cracked thick film with jagged teeth. Add butter and slowly blend the butter and butter. Make the film at high speed (without glove film) and the temperature of the dough should not exceed 26 degrees. Put it in a container 2-3 times larger and cover with plastic wrap to ferment to 2 times the size (temperature is about 28 degrees and humidity is about 75%) 2. Dip your fingers into the flour and poke a hole in the middle of the fermented dough. If the edge of the hole does not collapse or shrink, it means that it is fermented. Take it out and gently discharge the large air bubbles. Divide it into one of about 100 grams. about double, squeeze the Mexican sauce on the surface 3. Preheat the oven at 200 degrees in advance, bake at 180 degrees for 20-23 minutes (the surface should be golden) 4. After the baked bread is completely cooled, cut it into nine grids. Do not cut off the bottom, squeeze into the milkshake, put some dried cranberries for decoration, and sieve the surface with moisture-proof powdered sugar. The temperature of each oven is different. The specific temperature should be adjusted appropriately according to your own oven. This is just an approximate reference temperature.