山形白吐司 White Loaf Bread ｜新手容易操作 ｜柔軟綿密吐司｜在家也能製作成功｜

📎食譜 Recipe📎
材料配方 Ingredients：
高筋麵粉 300克 / Bread flour 300g
砂糖 30克 / Sugar 30g
即溶酵母 4克 / Instant yeast 4g
鹽巴 4克 / Salt 4g
*水 200克 / *Water 200g
無鹽黃油 30克 / Unsalted butter 30g
*根据面粉吸水性不同，水可以自己再調整一下。
*According to the different water absorption of flour, you can adjust the amount of water based on your bread flour.
製作步驟 Instructions：
1. 將高筋麵粉，砂糖，鹽巴和酵母放入攪拌器里，一邊攪拌一邊分次加入水以慢速攪拌3分鐘至稍微成團，捏一下麵團的軟硬程度，如果感覺有點干，可另外加入1茶匙的水來調整 (根据面粉吸水性不同，水可以自己再調整一下）以慢速攪拌2分鐘，然後轉中速5-7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5分鐘，然后中速5-8分鐘，打至麵團拉出薄膜（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 into the mixing bowl and mix well. While stirring, slowly add water and mix at low speed for 3 minutes until dough is formed. Check the dough is too soft or hard, if it feels a bit dry, you may add in extra 1tsp of water (According to the different water absorption of flour, you can adjust the amount of water based on your bread flour) and continue to mix at low speed for 2 minutes, then turn to medium speed and mix for 5-7 minutes until the dough form a coarse film. Then, add in butter and mix at low speed for 5 minutes then turn to medium speed for 5-8 minutes until the dough form a thin film (Each mixer is different, you may adjust the mixing time). Take the dough and 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，分割成3等份。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。如果麵團有点黏手，可以稍微撒一点手粉，之後再来把它分割滾圓。重複排氣滾圓剩餘的麵團，之後用乾净的佈蓋上，静置15分鐘。
When the first fermentation is done, the dough should be double its original size. 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. Divide the dough into 3 equal parts (by weight). Take one pieces of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. If the dough is a bit sticky, you can sprinkle a little bread flour on the dough. Repeat with rest of the dough. Cover with a clean kitchen towel and let it rest for 15 minutes.
3. 静置15分鐘后, 取出一份麵團，排氣，擀成長方形, 左右覆盖，由上往下捲起來。重複其餘的麵團。將麵團放入吐司模具里，蓋上乾净的佈，之後放到室溫於30-35攝氏度左右，發酵60-90分鐘至九分滿。
After 15 minutes, take one pieces of dough, squeeze out the bubbles by tapping and roll the dough out flat into rectangle, fold 1/3 dough from the left and 1/3 dough from the right toward the center. Then roll the dough tightly from the top all the way to the end to form a log. Repeat with the rest of the portioned dough. Place the dough into the prepared toast mold. Cover it with a clean kitchen towel and let it proof for second time for about 60-90 minutes at 30-35°C room temperature.
4. 烤箱預熱180攝氏度，入烤箱烘烤30-32分鐘（每一臺的烤箱不同，請大家自己斟酌烤箱温度与时间)。烘烤到一半的時間，將吐司轉方向，這樣能使烤色更均匀。烘烤到吐司的表面變金黃色后，蓋上錫箔紙繼續烘烤。从烤箱中取出, 輕敲幾下排出空氣, 之後將吐司轉移到凉架上晾涼。將麵包降溫涼透後再切片。完全放涼後，就可以享用吐司啦！
Preheat the oven to 180°C, bake for 30-32 minutes (Everyone's oven is different, you may adjust the temperature and baking time). Halfway through the baking, remember to rotate the bread direction to ensure the baking colour be more even. Bake until the surface of the bread is colored with golden brown then cover with aluminium foil and continue baking. Remove the bread from the oven, tap on the table a few times to remove air bubbles then transfer to a cooling rack. Let the bread cool completely before slicing. After the bread completely cool down, then it’s 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。
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.
如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
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. .
Song : Daystar - green foxtail / • ✨샛별 - 강아지풀✨(Royalty Fr...
#吐司#白吐司#whitebread

[@FlournFlowBake]

大家好，今天和大家分享這款經典白吐司的製作配方。吐司的配方有很多，包括直接法，波兰中法，汤中，中种等。对于新手来说，一些配方确实比较复杂难操作，所以这次的食谱采用了直接法，简单的材料和制作步骤开始做起。材料简单的基础白吐司也可以很细腻软绵拉丝的口感哟！手撕直接吃或切片做各种早餐三文治或涂抹果酱，甜咸都非常的搭！赶快练手做起来吧！如果喜歡我的影片， 請訂閲我的頻道及分享。如果大家有什麽問題可以在下方留言， 欢迎大家一起交流。

[@tingzhang7107]

7分钟出不了膜啊

[@FlournFlowBake]

每个人的搅拌机不同所以你可以增加搅拌的时间至打出薄膜。搅拌的同时，面团的温度最高都要控制在28度以内，以维持面团在搅拌的过程不会老化。如果面包的温度过高，可以放入冰箱稍微让面团降温然后再继续搅拌。多加练习一定可以的🙂

[@tingzhang7107]

@@FlournFlowBake 谢谢，我搅拌了快40分钟还是有锯齿的膜😂😂

[@FlournFlowBake]

@@tingzhang7107 如果你的室溫溫度比較高或也有可能攪拌過久，攪拌機會散發熱也會導致麵團溫度過高，這導致沒達到半透明的薄膜或延展性的麵團，加上你説攪拌了40分鐘都還沒打出薄膜，這有可能麵團的溫度已過高了，這過程會影響麵團老化。攪拌的同時，建議可以用溫度計測試麵團的溫度（控制在24-28度之間），如果過高，建議可以先停止攪拌，將攪拌盆包上保鮮膜，把它放到冷凍或冷藏，然後快速的讓麵團降溫。稍微降溫到麵團冰涼的狀態，麵團摸上去是軟的手感及摸上去是冰涼的，或是你可以用溫度计去測量麵團的溫度，如果降到20度左右，你就可以拿出來繼續攪拌，應該會比較好攪拌。希望這建議可以幫到你。