• 白雪面包

    2017-01-13    luobin

    配方RECIPE

    制  作  程  序 Process

     

    原  料  名  称

    Ingredients

    烘焙%

    Bakers Percentage

    重量g

    中种面团

    Sponge dough

    面包粉

    Bread flour

     

    700

    安琪高糖酵母

    Angel high-sugar dry yeast

     

    10

    食盐

    Salt

     

    2

    蛋清

    Egg white

     

    150

    Water

     

    250

    牛奶

    Milk

     

    100

    主面团    Main dough

    面包粉

    Bread flour

     

    100

    蛋糕粉

    Cake flour

     

    200

    A800改良剂

    A-800 Bread Improver

     

    3

    砂糖

    sugar

     

    60

    食盐

    Salt

     

    10

    Water

     

    200

    乳化白奶油

    White margarine

     

    100

    合计

    Total

     

     

     

     

     

    中种面团制作:Sponge dough

    所有原料搅拌慢速4分钟成团即可,发酵:温度28,时间:4小时

    Mix all the ingredients of sponge dough for 4 minutes at low speed, then proof at 28for 4 hours

    主面团制作:Main dough

    面种、糖、盐,水拌匀加入面粉慢速4分钟,快速3分钟加入乳化白奶油慢速2分钟,快速23分钟即可。面团温度2628,中间发酵时间:30分钟;

    Mix sponge dough, sugar, salt and water for 4 minutes at low speed and 3 minutes at high speed; then add white margarine to mix for 2 minutes at low speed and 2-3 minutes at high speed. Dough temperature should be 26-28bench time is 30 minutes.

    分割120克/个,滚圆,松弛15分钟,成型摆盘。

    Divde the dough into 120g each, roll them into a ball and rest for 15 minutes, then shape.

    发酵:温度35,时间60分钟

    Proof at 35 for 60 minutes

    mixing and proofing time could be adjusted.(Depends on your mixer and proofer)

     

    操  作  条  件 Baking process

     

    耐烘烤布丁馅:

    百钻即溶吉士粉100

                350

    拌匀即可

    Pudding Filling

    Baker dream Instant Custard Powder       100g

    Water                                350g

    Mix them well

     

     

    表面用耐烘烤布丁馅装饰

    烤焙:上火170,下火20015min

    冷却后切开加入夹心奶油

    Squeeze pudding filling on the top of dough.

    Baking:170/200and 15 minutes

    Cut the bread and squeeze some cream inside.

     

    更多内容