#晨烤麵包#麵團過夜發酵#隔夜發酵麵團麵包#breadrecipes#BunsRecipe#milkrolls
【中/Eng】
食譜：
麵團62克*16個
烤盤28*28釐米
中筋麵粉 520克
牛奶380克
白糖50克
鹽4克
即發幹酵母 6克
無鹽黃油40克
表面：
牛奶
餡料：
（可選）
巧克力10克/個
提前預熱烤箱15分鐘/180℃
烘烤溫度：
180°C
30~35分鐘
Tips：
1、麵包放烤盤裡發酵到2倍體積為宜。如果您需要隔夜早餐烘烤，麵包第二次整形完成後放烤盤，1～4°C冷藏發酵10～14小時。如果冷藏時間不夠，可以先發酵一會，或者第二天取出後再延長復溫與發酵過程。具體根據體積決定。
2、冰箱裡取出後，麵包充分復溫，室溫放置半小時，或者烤箱發酵功能35°C復溫30分鐘。
Recipe:
Dough 62g*16
Tray size:28*28cm
All purpose flour 520g
Room temperature milk 380g
Sugar 50g
Salt 4g
Instant yeast 6g
Unsalted Butter 40g
Filling:
(Optional)
chocolate 10g/ each bread
Surface:
Milk
Preheat oven for 15 minutes/180°C in advance
Baking temperature:
180°C
30~35minutes
Tips:
1, Put the bread in the tray, ferment to twice of its size will be the best. If you want bake it on the next morning, put the bread in the tray after the second time of shaping, then ferment 10-14 hours in low temperature about 1-4°C ( in fridge). If the fermentation time in fridge is not enough, you can either ferment a little before you put it in fridge, or you do more ferment in room temperature after you take it out from fridge.
2, After you take the bread out from the fridge, you want its temperature back to normal. You can either place it in room temperature for half hour, or you put in the oven, turn on the fermentation mode on 35°C, for 30 minutes.
24 май 2022
