香葱肉鬆吐司 Scallion Meat Floss Bread ｜新手零失敗｜咸香口味麵包｜經典白吃不膩的麵包｜

大家好，今天和大家分享這款咸香鬆軟的吐司麵包。這是一款特別適合早餐的麵包。吐司咸香鬆軟，口感軟綿，滿滿的香葱及肉鬆，每一口都是滿足。酥脆咸香的肉鬆及香葱跟沙拉醬的搭配真是白吃不膩。烘烤的時候滿屋飄著麵包的香氣，愛咸口味麵包的朋友們一定不要錯過這食譜。
📎食譜 Recipe
材料配方 Ingredients：
麵團 Dough:
高筋麵粉 300克 / Bread flour 300g
細砂糖 30克 / Castor sugar 30g
鹽巴 4克 / Salt 4g
即溶酵母 5克 / Instant yeast 5g
鷄蛋 1顆 (大約55克）/ Egg 1pcs (approximately 55g)
*鮮奶 145克+- / *Milk 145g+-
無鹽奶油 30克 / Unsalted butter 30g
美乃滋 適量 / Mayonnaise appropriate
香葱 18克 / Scallion 18g
肉鬆 40克 / Meat floss 40g
配料Toppings:
無鹽奶油 適量 / Unsalted butter appropriate
白芝麻 適量 / White sesame appropriate
*根据面粉吸水性不同，鮮奶可以自己再調整一下
According to the different water absorption of flour, you can adjust the amount of milk based on your bread flour
製作步驟 Instructions：
1.將高筋麵粉，細砂糖，鹽巴和酵母放入攪拌器里混匀，然後放入鷄蛋和一半的鮮奶以慢速攪拌，一邊攪拌一邊分次加入剩餘的鮮奶繼續以慢速攪拌3分鐘至稍微成團，然後轉中速5-6分鐘直到麵團可拉出粗膜。麵團拉出粗膜后放入奶油，慢速攪拌2分鐘，之後轉中速攪拌5-7分鐘，打至麵團光滑可拉出薄膜（每个人的攪拌器不同，請大家自己斟酌攪拌時間）。取出麵團，繼續搓揉麵團至表面呈現光滑，并將麵團往下方摺叠的手法，形成一個光滑的圓球。將麵團放入碗中，用乾净的佈蓋上，之後放到室温28攝氏度的地方發酵60分鐘或發酵到兩倍大。
Place bread flour, sugar, salt and yeast in the mixing bowl and mix well. Add egg and half of the milk and stir at low speed. While stirring, slowly add the remaining milk and continue mix at low speed for 3 minutes until dough is formed. Then, add in butter and mix at low speed for 2 minutes then turn to medium speed for 5-7 minutes until the dough is smooth and form a thin film (Each mixer is different, you may adjust the mixing time). Take the dough and continue knead it till a smooth dough then fold it around and underneath itself shaping a smooth ball. Place the dough in a bowl, cover with a clean kitchen towel, and let it ferment for 60 minutes at 28°C room temperature, or until doubled in size
2. 一次發酵后, 用手指蘸上麵粉然後在麵團的中間戳一個洞，如果麵團不塌陷就代表發酵的剛好。取出麵團，排氣，往下方摺叠的手法收緊滾圓。用乾净的佈蓋上，静置15分鐘。
When the first fermentation is done, dip your finger in the flour and poke a hole in the middle of the dough, if the indentation remains, it means the dough is right proofed. Take the dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Cover with a clean kitchen towel and let it rest for 15 minutes.
3. 静置15分鐘后, 取出麵團，排氣，擀成25厘米x 45厘米的長方形。在麵團上抹上美乃滋，加入葱花，然後放上肉鬆。將麵團由上往上捲起來，然後收口捏緊。保留大約2厘米上方的麵團，用刮刀或刀將麵團切開一刀，然後呈現出兩條麵團的狀態。將麵團的内餡朝上，然後把兩條麵團交叉形成麻花，之後反轉麵團，兩邊向中間捏緊固定。將麵團放入模具里，然後稍微輕輕按壓，以免發酵后的麵團歪倒。將麵團蓋上乾净的佈，之後放到室溫於30-33攝氏度左右，發酵60分鐘或九分滿。
After 15 minutes, take the dough, squeeze out the bubbles by tapping and roll the dough out flat into 25cm x 45cm rectangle. Spread the mayonnaise evenly on the dough, then add scallion and meat floss. Roll the dough from the top all the way to the end, then seal the end tightly. Leave roughly 2cm dough from the edge, cut the middle of the dough with a spatula or knife, after then it will show two strips dough. Turn the filling side facing up, twist the two pieces of dough into a twist, then turn the dough and take the two ends to the middle to seal. Place the dough into the toast mold, then slightly press the dough lightly to prevent the dough from tilting after final proof. Cover it with a clean kitchen towel and let it proof for second time for about 60 minutes at 30-33°C room temperature.
4.二次發酵后，在麵團上刷上一層奶油，然後撒上白芝麻。
After the second fermentation, brush a layer of butter, and sprinkle white sesame on the surface of the dough.
5.烤箱預熱180攝氏度，入烤箱烘烤30-32分鐘（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。烘烤大約15-18分鐘，麵包表面呈現金黃色時，用锡纸蓋住麵包的頂部，以防止麵包表面烤焦。烘烤到一半的時間，將麵包轉方向，這樣能使烤色更均匀。从烤箱中取出, 輕敲幾下排出空氣, 之後將麵包轉移到凉架上晾涼。麵包放涼後，就可以享用這美味可口的香葱肉鬆吐司啦！
Preheat the oven to 180°C, bake for 30-32 minutes (Everyone's oven is different, you have to adjust the temperature and baking time). When the dough is baked in the oven for about 15-18 minutes, and the surface of the bread is golden brown, cover the top of the bread with tin foil to prevent the surface from burning. Halfway through the baking, rotate the bread direction to ensure the baking colour be more even. Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. After the bread completely cool down, then is ready to serve!
_________________________________________________________________________________________
我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
I'm not a baking teacher, just because I love and enjoy baking, so I started to learn baking myself. Purely sharing my personal little baking production, welcome everyone to communicate. Let's learn and grow together. If you like my video, don’t forget to like, share and subscribe to my channel.
📌Please follow me on Instagram: / flournflow
📌Welcome to follow me on FB page: / flour-n-flow. .
Track: Ikson - Yellow [Official]
Music provided by Ikson®
Listen: • #168 Yellow (Official)