蜂蜜土司麵包 Honey Bread｜生土司｜超級柔軟｜淡淡的奶香與蜂蜜味十足｜新手容易操作｜ скачать в хорошем качестве

蜂蜜土司麵包 Honey Bread｜生土司｜超級柔軟｜淡淡的奶香與蜂蜜味十足｜新手容易操作｜

📎食譜 Recipe📎 1個450g 吐司烤模 / 1 x 450g toast mold 或 Or 2個250g 吐司烤模 / 2 x 250g square toast mold 材料配方 Ingredients: 高筋麵粉 250克 / Bread flour 250g 細砂糖 5克 / Sugar 5g 鹽巴 3克 / Salt 3g 即溶酵母 2.5克 / Yeast 2.5g 蜂蜜18克 / Honey 18g 淡奶油 53克 / Whipping cream 53g *冰水 120克 / Cold water 120g 無鹽奶油 13克 / Unsalted butter 13g *根据面粉吸水性不同，水可以自己再調整一下 According to the different water absorption of flour, you can adjust the amount of water based on your bread flour 製作步驟 Instructions： 1.將高筋麵粉，砂糖，鹽巴和酵母放入攪拌器里混匀，然後加入蜂蜜和淡奶油以慢速攪拌，一邊攪拌一邊分次加入冰水以慢速攪拌3分鐘至稍微成團，然後轉中速5-7分鐘直到麵團可拉出粗膜。麵團拉出粗膜后放入奶油，慢速攪拌3分鐘，然后中速5-8分鐘，打至麵團光滑可拉出薄膜（每个人的攪拌器不同，請大家自己斟酌攪拌時間）。取出麵團并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾净的佈蓋上，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, sugar, salt and yeast into the mixing bowl and stir well. Then, add honey and whipping cream and mix at low speed. While stirring, slowly add cold water and mix at low speed for 3 minutes until dough is formed, then turn to medium speed and mix for 5-7 minutes until the dough form a coarse film. Then, add in butter and mix at low speed for 3 minutes then turn to medium speed for 5-8 minutes until the dough smooth and form a thin film (Each mixer is different, you may adjust the mixing time). Take the dough and fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, 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，然後分割成2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, squeeze out the bubbles by tapping and divide the dough into 2 equal parts (by weight). Take one pieces 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 the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes. 3.静置15分鐘后, 取出一份麵團，排氣，擀成長方形, 左右覆盖，由上往下捲起來。重複其餘的麵團。將麵團放入吐司烤模里，蓋上乾净的佈，之後放到室溫於30-33攝氏度左右，發酵60-90分鐘至九分滿。 After 15 minutes, take one pieces of dough, squeeze out the bubbles by tapping and roll the dough out flat into rectangle, fold 1/3 dough from the left and 1/3 dough from the right toward the center. Then roll the dough tightly from the top all the way to the end to form a log. Repeat with the rest of the portioned dough. Place the dough into the prepared toast mold. Cover it with a clean kitchen towel and let it proof for second time for about 60-90 minutes at 30-33°C room temperature. 4.烤箱預熱185攝氏度，入烤箱烘烤20-23分鐘（每一台的烤箱不同，請大家自己斟酌烤箱温度与时间)。烘烤到一半的時間，將吐司轉方向，這樣能使烤色更均匀。从烤箱中取出, 輕敲幾下排出空氣, 之後將吐司轉移到凉架上晾涼。將吐司降溫涼透後再切片。完全放涼後，就可以享用吐司啦！ Preheat the oven to 185°C, bake for 20-23 minutes (Everyone's oven is different, you may adjust the temperature and baking time). Halfway through the baking, remember to 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. Let the bread cool completely before slicing. 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.  . Track: Ikson - Yellow [Official] Music provided by Ikson® Listen:    • #168 Yellow (Official)