酸奶法包

2024-05-13 18:01:02 67

酸奶法包
法式面包外皮香脆,内部松软的口感我非常喜欢,而且法包相对来说糖油都很少,做为经常食用的面包来说也就健康了很多。今天我做的这款面包,配方还是参考了大师们的配方,但是把其中的85g水用了100克的酸奶代替了。这样做出来的面包口感上更好些。当然这也是个人爱好而已,不喜欢酸奶的,依然可以直接加水185g

Details of ingredients

  • 高筋粉200g
  • 低筋粉50g
  • 黄油10g
  • 5g
  • 酵母粉3g
  • 酸奶100g
  • 100g
  • 4g

Technique

  • 难度简单
  • 工艺
  • 口味原味
  • 时间三小时

Steps to make 酸奶法包

  • 1.把所有用料放入面包桶中
  • 2.启动两次和面程序,把面团揉至扩展阶段
  • 3.盖上保鲜膜放入冰箱,冷藏发酵18个小时以上,发酵至2倍大小。
  • 4.发酵好了之后拿出来回温一小时。回温后的面团分成3个面剂,松弛10分钟(冬天可以松弛15分钟
  • 5.取一个面团,不要用力揉,从一端把面团揉成长条
  • 6.成为橄榄形,收口朝下
  • 7.放入烤盘
  • 8.保湿发酵至2倍大小,表面割口
  • 9.筛上高筋粉,
  • 10.烤箱200度预热5分钟,然后放入烤盘,烤箱内喷水,烤15分钟。我是35升的烤箱,放的下面第二层。具体温度和位置要根据自己家烤箱决定。
  • 11.烤好的法包,表皮酥脆,内部却依然很柔软,很好吃的一款面包。分剂时尽量不要排气,团成剂即可,我就揉的有点过了,大孔就少了
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