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汤种面包

Added on Jan 16, 2023 | Magic Ingredients 小高姐的

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汤种面包追求的是极致的面包组织。面包面团对面筋的 要求非常高。面包烤出来是非常细密一致的小气泡。加上汤种可以使面包柔软。面包吃起来是非常香的。

汤种面包食谱:
450克吐司模,烤2个吐司
汤种:
高筋面粉:36克
水:180克

主面团:
汤种:150克
高筋面粉:460克
酵母:1 大勺
糖:80克
盐:1 小勺
蛋清:65克
牛奶:200克
无盐黄油:50克

预热好的烤箱,350°F/ 175°C 带风扇烤30分钟
不带风扇 375°F / 190°C,也烤30分钟


Japanese Milk Loaf
450g loaf pan, making 2 loaves,
Tangzhong
Bread flour: 36g
Water: 180g

Bread dough
Tangzhong: 150g
Bread flour: 460g
Yeast 1 tbsp
Sugar: 80g
Salt: 1 tsp
Egg white: 65g
Milk: 200g
Unsalted butter: 50g

With fan, 350°F/ 175°C, bake for 30 minutes
Without fan, 375°F / 190°C also bake for 30 minutes

BGM: Another Chapter by Autunm

汤种面包, 汤种吐司, Japanese milk loaf, Japanese soft bread,

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