不得不试的柔软香甜——港式排包

2024-05-08 21:03:48 175

不得不试的柔软香甜——港式排包
港式排包,也叫牛奶排包,但我的是奶油排包了,因为我是为了消耗奶油才做的,放了大量的淡奶油,很松软。放了一晚上,就皱成上面那样了。最近做的面包都很柔软,基本上一晾凉就皱了。

Details of ingredients

  • 高筋粉400g
  • 110g
  • 淡奶油106g
  • 奶粉20g
  • 酵母5g
  • 蛋白2个
  • 黄油20g

Technique

  • 难度初级
  • 工艺
  • 口味奶香
  • 时间一天

Steps to make 不得不试的柔软香甜——港式排包

  • 1.所有材料混合均匀
  • 2.打至可拉出粗糙的膜时加入黄油。我是加入黄油后开始手揉了。
  • 3.揉至可拉出透明的薄膜。厚点的膜没关系,但要细腻均匀。
  • 4.发酵至2倍大,手指沾干粉插入不回缩
  • 5.排气、分割为50g一个,滚圆
  • 6.松弛15~20分钟后,擀成椭圆形,从右到左卷成椭圆形。两手的小指尖按在面团上揉搓,使其两头尖细
  • 7.发酵至约2倍大,手指沾油或干粉轻轻按下缓慢回缩,或是不回缩,但无酸气就是刚刚好。175度,25分钟。烤完后要关掉上火,单开下火再烤2~3分钟,使其底部干燥
  • 8.冷却后装入保鲜袋或密封盒密封,使其保持柔软
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