超软嫩！3种香滑好吃的馅料搭配日式白面包 I Tried Japanese White Bread With 3 Different Filling So Good!

这次的食谱尝试很成功😁。面团非常软，适合包一些馅料在里面。不包馅的话食谱含糖少口感会偏淡。
馅料我超喜欢香草牛奶馅，会很推荐大家尝试!草莓也值得一试，大人小朋友都会喜欢。巧克力就适合特别喜欢巧克力的小伙伴哈😄
这次尝试的食谱来源:
香草牛奶馅 cookpad.com/recipe/5036443
草莓馅 cookpad.com/recipe/5011599
巧克力馅 cookpad.com/recipe/4521342
白面包面团 cookpad.com/recipe/4302541
香草牛奶馅:
20g 糖
12g 玉米淀粉
25g 炼乳
40g 淡奶油
140g 牛奶
10g 白巧克力
20g 黄油（无盐）
1 茶匙 香草精
大碗里加入12克玉米淀粉，20糖拌匀后加入25克炼乳和40克淡奶油拌匀，再把140克牛奶分次加入。加入10克白巧克力，放入微波炉加热3到3.5分钟，每一分钟时取出搅拌一下再回微波炉继续加热。它会变成浓稠的糊状(或者用小锅小火拌煮稠)之后加入1小匙香草精，20克无盐黄油，拌均匀即可。
草莓面包馅:
10g 冻干草莓粉
40g 糖
7g 高筋面粉
6g 玉米淀粉
30g 淡奶油
150g 牛奶
1小匙 香草精
10g 无盐黄油
制作过程和香草牛奶馅一样
巧克力面包馅:
16g 玉米淀粉
10g 可可粉
40g 糖
187g 牛奶(建议用150g牛奶和40g淡奶油代替)
1小匙 朗母酒(我更喜欢用香草精代替)
10g 无盐黄油
制作过程和香草牛奶馅一样
牛奶面包面团:
210g 冰牛奶
30g 糖
4g 速溶干酵母
300g 高筋面粉
4g 盐
15g 无盐黄油
把前面的4个材料入厨师机或面包机打到有伸拉性之后加入4克盐和15克无盐黄油。继续打到光滑可以拉出粗膜的面团，收圆盖保鲜膜发酵至2倍大。可以室温发酵也可以放到温暖的烤箱里发酵。比较暖的环境只要发一个小时。放室温比较凉可以发一个半到两个小时。不要过度发酵。
发好的面团倒出桌面，排气，分割成12等份。每个46--48克大小。把面团收捏圆，盖起来松弛10-15分钟。
包入馅料。注意皮不要擀得太薄，馅不要放入太多，不然会容易爆浆。
二次发酵大约30--40分钟。表面洒一点高筋面粉
入预热170摄氏度的烤箱，之后马上把火力改为150C烘烤18分钟。(中途发现上色可以在上层加一个网架放锡纸隔火，防止上色过深)
出炉享用吧😋😋
This recipe attempt was very successful 😁. The dough is very soft and suitable for packing some fillings in it. Without filling, the recipe contains less sugar and the taste will be lighter.
For the filling, I really like the vanilla milk filling. I would recommend it for everyone to try! Strawberries are also worth a try. Adults and children will love it. Chocolate is suitable for those who like chocolate especially 😄
The source of the recipe for this attempt:
Vanilla milk filling cookpad.com/recipe/5036443
Strawberry filling cookpad.com/recipe/5011599
Chocolate filling cookpad.com/recipe/4521342
White bread dough cookpad.com/recipe/4302541
Vanilla milk filling:
20g sugar
12g corn starch
25g condensed milk
40g whipping cream
140g milk
10g white chocolate
20g butter (without salt)
1 tsp vanilla extract
Add 12 grams of cornstarch, 20 grams of sugar to a large bowl, mix well, add 25 grams of condensed milk and 40 grams of whip cream, mix well, and then add 140 grams of milk in portions. Add 10 grams of white chocolate and heat it in the microwave for 3 to 3.5 minutes. Take it out and stir it every minute before returning to the microwave to continue heating. It will turn into a thick paste (or use a small pot to boil it over low heat), then add 1 tsp of vanilla extract, 20 grams of unsalted butter, and mix well.
Strawberry bread filling:
10g freeze-dried strawberry powder
40g sugar
7g high-gluten flour
6g corn starch
30g whipped cream
150g milk
1 tsp vanilla extract
10g unsalted butter
The production process is the same as the vanilla milk filling
Chocolate bread filling:
16g corn starch
10g cocoa powder
40g sugar
187g milk (recommended to replace with 150g milk and 40g whipped cream)
1 tsp rum (I prefer to use vanilla extract instead)
10g unsalted butter
The production process is the same as the vanilla milk filling
Milk bread dough:
210g ice milk
30g sugar
4g instant dry yeast
300g high-gluten flour
4g salt
15g unsalted butter
Put the first 4 ingredients into a kitchenaid or bread machine mix until they are stretchable, then add 4 grams of salt and 15 grams of unsalted butter. Continue to beat until it is smooth and the dough with the coarse film can be pulled out, and the plastic wrap is rounded and fermented to 2 times its size. It can be fermented at room temperature or in a warm oven. In a warmer environment, it only takes an hour. Leave it at room temperature and let it proof one and a half to two hours. Don't over-ferment.
The finished dough is poured out of the table, vented, and divided into 12 equal parts. Each is 46-48 grams in size. Shaped the dough into a
round shape, cover and relax for 10-15 minutes.
Pack the stuffing. Be careful not to roll the skin too thin, and do not put too much filling, otherwise it will burst easily.
The second fermentation takes about 30-40 minutes. Sift a little high-gluten flour on the surface
Put it into a preheated 170°C oven, then immediately change the heat to 150°C and bake for 18 minutes. (if they start to get browning while baking, you can add a net rack to put tin foil on the upper layer to prevent the bread getting too brown)
Cool a little before Enjoy it 😋😋

[@DrBrunoRecipes]

Amazing 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@ooleekim8547]

跟仙仙学习做，食谱好棒好赞，真的谢谢老师，最近是榴莲季节，加了榴莲做奶油馅，香味扑鼻，超赞！我还真的第一次看到这种日式面包！

[@GoldMedalistPUOfficial]

These bread cakes look so Delicious, Super Soft and Fluffy 👌👌
Easy and Nice Recipe 👍

[@cuisinesema5853]

Soo sweet looks amazing 👌👍🌹🙏🏻

[@jenniferyee6881]

👍👍👍真漂亮。

[@jayamrecipes9532]

It looks Delicious 👍👍

[@jennytrinh7077]

Thank you for sharing Reese

[@sharonng950307520]

thank you for your recipe!!! I wonder if I can make a savoury version of it.......

[@Pemancingxstrime]

Yummy good vidio

[@sharonchong5228]

仙仙 昨天跟着妳视频试着做 成功了 成品出来也是非常漂亮哦……可惜不能上传照片給妳过目 真心感谢您。

[@salmanrahmansr5361]

Looking too good.......💖💖💖❤️
Plz add English subtitle to your every video.

[@wongsiowhwee4279]

请问面包吃不完，不是放冷冻吗水份才不会流失，回烤后也会软
可是你说放冷藏，面包不会面硬吗？通常冷藏了面包会水份流失，还是这款食谱比较特别呢？想试看，怕吃不……冷藏又怕变硬，因为通常是冷冻收起来

[@gracechan3040]

仙仙：家小，沒買微波爐！請問可以怎樣做餡料呢？？？

[@marychiang8378]

✨✨✨谢谢分享

[@cookingwithnagriskhokhar2566]

Nice 👍

[@cookingwithnagriskhokhar2566]

Thank you

[@samvan7787]

你可否示範做一個 bugcat 的蛋糕。我女兒想要，所以我想學做。謝謝🙏

[@celinapontes6936]

Por favor coloca legenda em português. Obrigada.

[@ginagutierrez2888]

Por favor coloca la traducción en español

[@feichantang5283]

请问配方里面团的份量足够那三个口味的馅吗？

[@reeseh1005]

一份馅料差不多够一份面团。填得多会不够，少一点是够12个的，馅少一点容易包，不容易爆浆。

[@user-sz3um8bz5y]

都是用什么 牌子的

[@rabiakarakaya6921]

Lütfen Türkçe alt yazı 😘