奶酥麵包 Milk Streusel Bread｜新手容易操作｜顏值高｜奶香濃郁｜柔軟又好吃｜

大家好，今天和大家分享這款奶酥麵包。這款麵包的組織蓬鬆又柔軟，每一口咬下去都可以吃到奶酥餡的味。烘烤期間，滿屋飄出陣陣的香味。麵包香味十足，加上酥酥脆脆的奶酥粒，色澤誘人，簡直太好吃了！在家也能做出這顏值和口感并存的一款麵包呀！
📎食譜 Recipe
材料配方 Ingredients：（6個 / 6 pieces）
麵團 Dough:
高筋麵粉 300克 / Bread flour 300g
細砂糖 25克 / Castor sugar 25g
鹽巴 3克 / Salt 3g
即溶酵母 3克 / Instant yeast 3g
鷄蛋 30克 / Whole egg 30g
*冰水 160克+- / *Cold water 160g+-
無鹽奶油 25克 / Unsalted butter 25g
奶酥餡Streusel filling：
無鹽奶油 45克 / Unsalted butter 45g
糖粉 35克 / Icing sugar 35g
鹽巴 1克 / Salt 1g
鷄蛋 12克 / Whole egg 12g
奶粉 55克 / Milk powder 55g
奶酥粒 Streusel topping：
低筋麵粉 15克 / Cake flour 15g
糖粉 15克 / Icing sugar 15g
杏仁粉 15克 / Almond powder 15g
鹽巴 1克 / Salt 1g
無鹽奶油 10克 / Unsalted butter 10g
配料Toppings:
鷄蛋液 / Egg mixture
杏仁碎 / Almond nibs
奶酥粒 / Streusel topping
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，然後放入鷄蛋液和一半的冰水以慢速攪拌，一邊攪拌一邊分次加入剩餘的冰水繼續以慢速攪拌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 cold water and stir at low speed. While stirring, slowly add the remaining cold water and continue mix at low speed for 3 minutes until dough is formed. Then, add in butter and mix at low speed for 2mins then turn to medium speed for 5-7mins 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 60mins at 28°C room temperature, or until doubled in size.
2. 奶酥餡和奶酥粒的詳細操作步驟，請觀看影片。
For the streusel filling and streusel topping detailed steps, please click in the video. 02:52 03:41
3. 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，然後分割成6等份，每分大約88克。取出一份麵團排氣，往下方摺叠的手法收緊滾圓。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, 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 divide the dough into 6 equal portions, each portion roughly 88g. Take one piece of dough, squeeze out the bubbles by tapping and folding it over itself. Using both hands, mold the dough into a ball. Repeat the steps for rest of the dough. Cover with a clean kitchen towel and let it rest for 15mins.
4. 静置15分鐘后, 取出一份麵團，排氣，擀成長方形。在麵團的中間抹上奶酥餡，將另一邊的麵團貼上，然後再抹上奶酥餡，之後再將另一側的麵團貼上去，捏緊黏緊。將麵團稍微按壓壓扁，保留少許上方的麵團，用刮刀將麵團切開兩刀，然後呈現出三條麵團的狀態。將麵團的内餡朝上，然後像打辮子的方式整形，之後由下往上捲起來。將麵團放入已抹上奶油的模具里，然後稍微輕輕按壓。重複其餘的麵團。將麵團蓋上乾净的佈，之後放到室溫於30-32攝氏度左右，發酵60分鐘。
After 15mins, take one piece of dough, squeeze out the bubbles by tapping and roll the dough out flat into rectangle. Spread the streusel filling in the middle of the dough, fold 1/3 dough from the left to the center, continue spread the streusel filling, fold another 1/3 dough from the right to the center, then seal it tightly. Press the dough slightly flat, leave roughly 2cm dough from the edge, cut the dough twice with a spatula, then it will show three strips dough. Turn the streusel filling side facing up, make a three strand braid dough, then roll the dough from the bottom all the way to the end. Place the dough into the prepared mold which spread with butter, then slightly press the dough lightly. Repeat with the rest of the dough. Cover it with a clean kitchen towel and let it proof for second time for about 60 minutes at 30-32°C room temperature.
5. 二次發酵后，在麵團上刷上一層蛋液，然後撒上杏仁碎和奶酥粒。
After the second fermentation, brush a layer of egg mixture, sprinkle almond nibs and streusel topping on the surface of the dough.
6. 烤箱預熱180攝氏度，入烤箱烘烤15-17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，就可以享用這美味又顏值高的奶酥麵包啦！
Preheat the oven to 180°C, bake for 15-17mins (Everyone's oven is different, you may adjust the temperature and baking time based on your oven). 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!
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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.
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[@farhanaannyskitchen.5354]

Wow

[@angelcheong9586]

I make it today! This is so delicious and soft. Love it.