今天用了自制的香兰精来做面包， 面包体很香很软。但是做造型时根本没有很难造型 ，所以手就抹了油来整形 @@ 最好的方法师用模吧。那样会比较容易 O(∩_∩)O哈哈~
还好出来的面包体是软又好吃的~\(≧▽≦)/~。
面包组织还可以吧？ ~\(≧▽≦)/~啦啦啦
材料：
A蛋 1粒
冰水 190g
自制香兰精 15g (香兰精做法请按入）
高筋面粉 350g
中筋面粉 50g
奶粉 1汤匙
糖 70g
盐 1/2 茶匙
酵母 1 茶匙
奶油 50g
抹面：蛋黄加少许水
*材料我都尽量用冰的，可以预先量了（除酵母）放在冰箱冷藏
做法：
1.把材料按秩序液体然后粉类等等放入empress 面包机，出来奶油。然后开启8号 （14min给他搅拌）。
2.8号完成了，就开始用7号 （1.30min) 这个程序师搅拌加发酵过程。 按了7号就把奶油切小加入面包机。
3.7号程序完成了，桌上可以抹些粟米油或撒些粉。然后把面团移到桌上，排气，分割70g一粒，让面团休息 10-15min后才做造型。这个时候可能很粘手，你的手可以抹粟米油然后搓圆。
4. 做好造型，把面包移去密封没开电的烤箱中，用一杯热水增加湿度进行第二次发酵大概40min或双倍。
5.最后15min把面包拿出来，抹上蛋液，送入预热烤炉140度(热情烤炉，正常温度170度）烘烤大概18min或上色即可。
槽糕面包造型不出O(∩_∩)O哈哈~ 不过还好师好吃的哦\(^o^)/~
hi, i am beginning in making bread and i am using bread machine also. But the bread texture from my bread machine is dense and not fluffy( i use kenwood brand), can you share tips on how to make soft and fluffy bread ? I see all your breads are so soft and fluffy (using bread machine). It is we need to let the bread proof for longer time? Thanks
回复删除bread machine is only a tools, the bread soft or not is may cause by a lot of reason, maybe recipe, maybe step by step mistake, maybe the way u making? is very hard to tell haha. The final proof must let it double,and time is depend on your environment, cold day may take long time to wait, hot day may short.
删除haha ok, may i ask after 1st round of proofing, we take out the dough n punch out the air , at this time do we still need to knead the dough for shortwhile before shape it into round shape for resting ? Thank you
回复删除no need ,just cut the weight u need and make it round and rest 15min,
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