【港式吐司】:发过头的面团怎么办

2024-08-14 09:02:19 1145

【港式吐司】:发过头的面团怎么办
这个吐司,这次做了两遍。第一遍做的时候,没注意看时间,发过头了!无奈只好把它当成老面,又做了第二遍。。
老面的用法,我都是加入与原来面团等重的材料,然后重新揉到完全阶段,再整形烤制。也就是说,最后制作出来的面包,是原来的两倍的量哦!

Details of ingredients

  • 高筋面粉(中种面团)250g
  • 鸡蛋(中种面团)30g
  • 清水(中种面团)135g
  • 速发酵母粉(中种面团)3g
  • 奶粉10g
  • 无盐黄油25g
  • 细砂糖50g
  • 2g

Technique

  • 难度初级
  • 工艺
  • 口味其他
  • 时间三小时

Steps to make 【港式吐司】:发过头的面团怎么办

  • 1. 将中种面团的全部材料混合均匀,揉成一个光滑的面团,盖上盖子或是保鲜膜,放在冰箱冷藏17H以上。图中为冷藏结束的面团,体积应该略有增大(一倍左右);
  • 2.撕开表面后,可以看到均匀细密的蜂窝状组织;
  • 3.将中种面团撕小块,与主面团中除了黄油之外的其他材料混合均匀,揉成光滑的面团后,加入切丁的黄油;
  • 4.揉至能够拉出大片的不易破的坚韧薄膜,即完全扩展阶段;
  • 5.揉好的面团稍稍整成圆形,盖上保鲜膜后(保鲜膜上抹些油防粘),室温松弛30分钟;
  • 6.温度合适的话,松弛结束的面团,体积会增大一些;
  • 7.松弛结束后,排气,分割成3份,滚圆后盖上保鲜膜,松弛10~15分钟;
  • 8. 取一个松弛好的小面团,先擀成长条,翻面后将左右两边分别向中间折起1/3,松弛10~15分钟后,再次擀开成长条;
  • 9.压薄一侧底边,卷起;
  • 10.将卷好的面团放入模具中,盖上保鲜膜后,放在温暖湿润的地方进行二次发酵;
  • 11.面团发至模具的7~8分满,用手轻按面团表面,不会留下痕迹且会弹回来,二发结束。烤箱提前预热190度。预热结束后,在面团表面喷些清水;
  • 12.将模具送入预热好的烤箱,下层,上下火,180度,烘烤40分钟左右。烘烤结束后,立即出炉震模,然后将吐司扣出,侧放在晾网上凉至室温不烫手,即可密封保存。
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