100 style bread [11]经典香浓的【奶酥卷】馅料配方Milky Filling Rolls

奶酥馅milky filling:
softened butter 45g 软化无盐黄油
powdered sugar 25g 糖粉
a pinch of salt 一点盐
egg 15g 蛋液
milk powder 50g 奶粉
corn starch 3g 玉米淀粉
egg wash and almond slices
表面刷一层蛋液洒一点烤过的杏仁片
165C 烤25--28分钟
325F bake about 25 --28minutes
我放在一个8寸的模具里烤，也可以单个分开烤哦
I bake it in an 8-inch mold, or it can be baked separately
我用这个面包面团: • 【万用基础软面包配方】我要用这个面团挑战10...
基础软面包的制作:
1)120g 冰牛奶
50g 蛋液 或水
3g(3/4小匙) 速溶干酵母
30g 糖
125g 高筋面粉
125g 中筋面粉
把这几个材料加入容器中，开始揉面。中途加入
2g (1/2小匙)盐
20g 软化无盐黄油
继续揉面，揉到可以拉出薄膜的状态。
2) 把揉好的面团放入抹了油的大碗中，盖上保鲜膜，(温度在26--30C摄氏度)发酵一个半小时。
3)发酵好之后按压排气，分割成8等份放入烤盘盖上保鲜膜进行二次发酵。(35摄氏度左右)发酵20-30分钟
4)烤箱预热至170C烘烤大约20分钟烤至面包颜色金黄出炉。移到网架上放凉。
开吃!这是一个简简单单的餐包造型，适合抹黄油，夹果酱，或者做三明治。
更多造型和口味变化期待后面的视频啦！
当天吃不完的面包，密封冷冻保存(冷冻保存可以防止面包老化)。室温解冻回温就可以吃了。解冻后也可以再入烤箱120C摄氏度烤5--10分钟面包变得烫手新鲜了。
我使用的面包机bread machine amzn.to/3ycu0gV
I used this bread dough recipe: • 【万用基础软面包配方】我要用这个面团挑战10...
Make the basic soft bread:
1) 120g ice milk
50g egg liquid or water
3g (3/4 tsp) instant dry yeast
30g sugar
125g high-gluten flour
125g all-purpose flour
Add these ingredients to the container and start kneading the dough. halfway add in
2g (1/2 tsp) salt
20g softened unsalted butter
Continue to knead the dough until the gluten well developed (intensive mix)
2) Put the kneaded dough into a large oiled bowl, cover with plastic wrap, and ferment for one and a half hours (temperature at 26-30Cdegrees.)
3) After the fermentation is complete, press the exhaust gas, divide into 8 equal parts, put on the baking pan and cover with plastic wrap for secondary fermentation. (About 35 degrees Celsius) 20-30 minutes of fermentation
4) Preheat the oven to 170C /340F and bake for about 20 minutes until the bread is golden in color and out of the oven. Move to the rack and let cool.
Let's eat! This is a simple dinner roll shape, suitable for butter, jam, or sandwiches.
More styling and taste changes look forward to the following video!
The bread not eaten that day should be sealed and frozen (freezing can prevent the bread from aging). Thaw at room temperature before eating. after thaw, you can also put it into the oven at 120°C and bake it for 5--10 minutes. The bread will become hot and fresh again.

[@marychiang8378]

第 11 个造型 👍👍👍 加油 💪 仙仙

[@user-ci1fc5vq5o]

你的食譜很喜歡，我也都使用你教的食材去做麵糰

[@joeywongwong3761]

谢谢分享，一定很好吃！找天试试

[@nyuklinglai5584]

好喜欢这个奶酥面包👍🥰

[@paulinelai5782]

好喜欢看老师做面包！感恩🌹

[@reeseh1005]

我也很感恩，有你的支持。有动力来源😀

[@amourdecuisinebel]

Whoo manigfique
👉👍🌷🌷🌷😋😋😋

[@user-rd8me6pv5i]

Отличные булочки к чаю.... Спасибо... пеките ещё....

[@seckinmutfak1995]

Harika oldu elinize saglık 🌻

[@rowenawong4760]

OMG!!!可知道你的吐司面包是那么的棒嗎？实在太好吃了😋😋😋，手揉搓的都那么赞，三天后都好柔软。谢谢你，仙。。。。

[@reeseh1005]

给你的手艺点赞👍😃

[@rowenawong4760]

@@reeseh1005
那是你的食谱超级赞。