Рет қаралды 47,103
【家用版手撕吐司】2个450模具的量
高筋粉550克,奶粉30克,砂糖100克,盐10克,牛奶260克,蛋清60克,安吉高活性干酵母6克(鲜酵母18克),黄油40克
【商用版手撕吐司】3.5个450模具的量
日式吐司粉1000克,奶粉80克,砂糖150克,盐15克,淡奶油100克,牛奶160克,谷朊粉20克,水260克,黄油100克,安吉高活性干酵母10克(鲜酵母18克)
低糖吐司盒:上火170 下火180 时间23分钟
普通吐司盒 延长10-15分钟
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For home use (2*450g bread pan):
bread flour 550g, milk powder 30g, sugar 100g, salt 10g, milk 260g, egg white 60g, instant dry yeast 6g (fresh active yeast 18g), butter 40g
For commercial use (3.5*450g bread pan):
Japanese bread flour 1kg, milk powder 80g, sugar 150g, salt 15g, whipping cream 100g, milk 160g, wheat gluten powder 20g, water 260g, butter 100g, instant dry yeast 10g (fresh active yeast 18g)
Low-sugar bread pan: top heat 170 degrees Celsius, bottom heat 180 degrees Celcius, 23 min
Regular bread pan: top heat 170 degrees Celsius, bottom heat 180 degrees Celcius, 33-38 min