Рет қаралды 122,624
This flaky and soft milk loaf bread is made with 100% sponge dough, which is more flexible to make. It is very suitable for serving with jam or tearing.
CORRECTION : 03:26 Milk powder 25g
#吐司#milkloaf #吐司面包
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🍞INGREDIENTS
☘️Dough
Bakers flour 260g
Fresh yeast 12g or Instant yeast 4g
Honey 15g
Egg 25g
Water 145g
Caster sugar 25g
Milk powder 15g
Salt 3g
Unsalted butter(softened) 25g
☘️ Streusel filling
Unsalted butter (softened) 30g
Icing sugar 12g
Milk powder 25g
Egg 10g
☘️ Bun wash
Caster sugar 15g
Water 12g
Bring to a boil for a while and let it cool
☘️
** Black loaf Pan : Bake at 165C/330F for 26-28 mins
** Silver loaf Pan : Bake at 185C/365F for 30 mins (cover with foil when the surface becomes golden brown)
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这款用100%中种法制作的奶香吐司面包,中种可以隔夜冷藏发酵,时间上更灵活。 奶香吐司松软拉丝,无论搭配果酱还是手撕着吃,口感都是超级地棒。
更正 : 03:26 应为奶粉 25克
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🍞原料
☘️ 面团
高筋面粉260克
鲜酵母 12克或速发酵母4克
蜂蜜 15克
鸡蛋液 25克
水 145克
细砂糖 25克
奶粉 15克
盐 3克
无盐黄油(软化) 25克
☘️奶酥馅
无盐黄油(软化) 30克
糖粉 12克
奶粉 25克
鸡蛋液 10克
☘️刷糖水
细砂糖 15克
水 12克
加热至沸腾片片刻后离火放凉
☘️
** 黑色低糖吐司盒:165C/330F烘烤26-28分钟
** 银色斜纹吐司盒:185C/365F烘烤30分钟 (大约10多分钟后表面盖上锡纸)
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