手工面包

2024-07-10 09:03:14 77

手工面包
没有用面包机,揉面过程全部用手工,多加了一个鸡蛋,做出面包松软,可感很好。

Details of ingredients

  • 富强面粉500 g
  • 食盐6g
  • 鸡蛋2只
  • 黄油60g
  • 食糖60g
  • 酵母6g

Technique

  • 难度初级
  • 工艺烘焙
  • 口味咸甜
  • 时间一小时

Steps to make 手工面包

  • 1.除黄油外把所有食材加入面粉内,用手揉面15分钟左右,柔到面团柔软。
  • 2.第一次用黄油时,先把黄油切成小块,余下进冰箱冷冻,以后备用。
  • 3.把黄油加入面团中,用手揉面团,所需时间15分钟左右,要出薄膜,柔到一定时间,切一小快面团慢慢拉开看一下,出膜情况。
  • 4.面团出膜后,将面团放入容器内进入发酵阶段。
  • 5.1.5个小时后面团发酵至2~3倍大,可以加工面包生胚了。
  • 6.把做成的面包生胚放入烘烤箱二次发酵。
  • 7.45分钟后面包生胚发酵体积增大,然后涂上蛋液洒上芝麻,进行烘烤。
  • 8.面包烘烤前,先将烤箱预热10分钟,温度160度,面包烘烤时间20分钟左右。
  • 9.这次加了2个鸡蛋,做出面包特别松软。
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