牛油排包 [湯種法]

August 16, 2016

這款湯種排包十分軟熟,充滿牛油香味,就算放了兩天也不變硬。

 

牛油排包 [雞蛋湯種]

牛油排包 [雞蛋湯種]

 

<雞蛋湯種材料>

  • 兩個     蛋黃
  • 10g       砂糖
  • 15 g      高筋麵粉
  • 70 g      鮮奶

 

<做法> 

1.將所有材料倒至一個小鍋內,用打蛋器拌勻。

2.用小火加熱,用打蛋器不斷搞拌至成忌廉狀,放涼待用。

<主麵糰材料>

  • 250g     高筋麵粉
  • 40g       砂糖
  • 3g         速發酵母
  • 2g         鹽
  • 10g       脫脂奶粉
  • 25g       無鹽牛油 (放回室溫)
  • 100g     水
  • 雞蛋湯種

<做法>

  1. 將主麵糰材料混合均勻,之後加入雞蛋湯種用手搓揉成麵團,然後再搓至麵團起到薄膜。
    將麵糰放入發酵箱內,以35°C發酵50-60分鐘至麵糰膨脹至2倍大。
  2. 第一次發酵完成後,取出麵團,用手掌輕壓麵團排氣,之後分成 10等份,搓圓,室溫靜待約10分鐘鬆弛。
    之後將每個小麵團搓成長條形,放入焗盤,進行第2次發酵30分鐘或至麵團膨脹至模的8乘滿。
  3. 在表面掃上蛋液,放入已預熱160C的焗爐焗15分鐘即成。

 

 

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4 Comments

  • Reply Maggie Lam March 14, 2016 at 11:48 am

    I am a follower of your blog as I find your recipes very good and easy to follow.

    I tried this bread last Saturday. It is really very soft and yummy. My tray size is 12 x 22 x 6 cm. I could only put seven parts of dough into it. May I know what size your tray is. Thanks.

  • Reply Life's wonderful little things March 15, 2016 at 12:44 pm

    Hi Maggie,

    Nice to here that you like my recipes!

    My tray size is the same as yours. The first time I made this dough, I was not able to fit in all 10 pieces. So when I made this the second time, I tried to squeeze all of them into the tray and they fit. I think you can pack them tightly and try to fit as much as you can.

    Let me know how it goes!

  • Reply Suz August 19, 2016 at 11:14 pm

    請問如何保存酵母? 分小包放冰箱係未可用好耐好耐? ? 因500克平好多,請指教,謝謝

    • Reply Life's wonderful little things August 20, 2016 at 12:28 am

      Hi, 你好!
      酵母可放入密實盒再放入雪柜(不要放freezer)保存,之前我放了半年也沒問題,但也不要放太耐。

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