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如果你是新手朋友,可以仔细观看,这期视频详细展示了:和面加水小技巧,发酵小技巧,整形小技巧,以及5款烤箱的参考温度。希望这期视频能帮助你更好的了解烘焙~加油啦
2个450克模具的量
烫种:
高筋粉130克,砂糖12克,盐3克,沸水150克
主面团:
高筋粉350克,水250克,砂糖40克,盐7克,耐高糖干酵母4克,黄油35克,淡奶油35克(可替换水23克,替换牛奶26克),烫种295克
Makes two 450g molds
Tangzhong:
130g bread flour, 12g sugar, 3g salt, 150g boiling water
Main Dough:
350g bread flour, 250g water, 40g sugar, 7g salt, 4g high-sugar resistant dry yeast, 35g butter, 35g light cream (can be replaced by 23g water and 26g milk), Tangzhong 295g