Wednesday, September 12, 2007

Milk Loaf 絲絲牛奶吐司

今次真的有一絲絲哦! 我用了小的長條蛋糕模, 所以是小小的一個.
這款吐司軟綿綿又彈性佳, 用手指篤會回彈的! 好好玩~(小朋友不要學 ;p)
吐司還是桿捲2次比較好, 懶不得呢.

到了第三天還是很軟熟. 橫切成三件再塗上2層blueberry spread, 無得頂!

Milk Loaf 絲絲牛奶吐司

recipe revised from // 101麵包

高粉 // 270g
低粉 // 30g
砂糖 // 40g
鹽 // 1/4 tsp
奶粉 // 15g
乾酵母 // 1 + 1/4 tsp
全蛋 // 30g
鮮奶 // 156g
奶油 // 24g

1. 將所有材料(除奶油外)一起攪拌至光滑具彈性,再加入奶油繼續攪拌至完成階段

2. 室溫發酵1小時或至兩倍大

3. 分割成八份,中間發酵15分鐘

4. 桿平成長條狀,表面抹水,再捲成圓筒型,鬆弛10分鐘. 第二次桿平成長條狀,表面抹水,再捲成圓筒型,整形放入包模中

4. 讓麵團發酵約50分鐘約八分滿

5. 180C/350F焗約25分鐘

* notes *
1/ 我在美國還是找不到低粉,所以用了中粉代替

2/ 我覺得表面抹水再捲和桿平2次很重要,懶不得呀!

Bread flour // 270g
Cake flour // 30g
Sugar // 40g
Salt // 1/4 tsp
Powdered milk // 15g
Dry Yeast // 1 + 1/4 tsp
Egg // 30g
Milk // 156g
Butter // 24g

1. In a large bowl, combine everything except butter. Beat until well blended using a stand mixer with a dough hook attachment. Add in butter and knead until dough is smooth and elastic. Shape into a ball. Place dough in a greased bowl. Cover, and let rise in a warm place for 60 minutes (double in size).

2. Punch the risen dough down completely. Divide in the dough into 8 balls. Let rest for 15 minutes.

3. Roll each dough into long strip, brush water on the top of each dough, roll up the dough and let rest for 10 minutes.

4. Roll each dough again and brush water on the top. Roll the dough and place it in the bread/cake pan.

5. Let rise for 50 minutes. Brush egg wash or milk on the top of each dough.

6. Bake 180C/350F for 25 minutes.

comment | 1 comments:
Claudia said...

It's the third time I make this bread, and it's amazing! I really love it ♥ thank you for sharing this recipe!

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