拉丝 北海道牛奶吐司 波兰种 | 液种
Cottony Soft Hokkaido Milk Loaf | Poolish starter | Pre-fermented Dough Milk Loaf
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#北海道吐司 #loaf #imjacelyn
*This is a 450g Loaf recipe
*Oven’s brand: Ariston
Ａ- Poolish Pre-fermented dough 波兰种/液种面种 *To get about 130g of Poolish dough
65g High protein flour 高筋面粉
65g Water 室温水
1g Instant dried yeast 酵母粉
B - The 450g Bread Dough recipe with Poolish dough 主面团 波兰种/液种面包配方:
All the Poolish dough 全部波兰种/液种
*about 130g 大约 130g
70g Whipping cream
35g Chilled milk 冰牛奶
40g Egg white 蛋白
210g High protein flour 高筋面粉
35g Granulated sugar 砂糖
2g Salt 盐
3g Instant dried yeast 酵母粉
15g Chilled unsalted butter 冰无盐奶油
*You can use whole egg to substitute for egg whites - Color of the loaf which made with whole egg is more yellowish than the loaf made with egg whites
**For “Eggless” recipe - You can substitute 20g Whipping cream + 20g milk for the “40g egg whites”
*可以用全蛋来代替蛋白 - 用全蛋做出来的吐司颜色比较偏黄色
**可以不加鸡蛋 - 40g的蛋白可以以20g Whipping cream + 20g牛奶代替
1-A:The Poolish dough波兰种/液种:
Mix the ingredient A until well combined - Cover with the lid loosely
将材料A搅拌均匀后盖上盖子 (轻轻盖上-不需要盖紧)
2.If you want to use it on the day you make it: Rise the starter at room temperature for several hours until it has 2x or 3x in size
如果想当天使用: 将搅拌好的面糊室温发酵数个小时 (室温温度决定发酵时间长短) 至2-3倍大即可使用
3.If you want to use it on the next day:
Rise the starter in the fridge for 12-24 hours or until it has 2x or 3x in size
如果不要当天使用: 将搅拌好的面糊放入冰箱冷藏发酵12-24个小时，至2-3倍大即可使用
4.If your Poolish dough is 2x /3x in size, and it’s bubbly - it's consider an “Active starter” - You can start using it for baking - try to finish it within 5 days
发酵至2-3倍大的面种 - 表面/里面都充满了气泡 - 即是成功的波兰种/液种 - 尽量在5天内用完
5-B:The 450g Bread Dough recipe with Poolish dough 主面团 波兰种/液种面包配方 - 我使用面包机揉面：
把所有波兰种 + whipping cream + 鲜奶 + 蛋白倒入搅拌缸。
6.Then, pour the bread flour into the pot.
接着倒入面包粉。
7.Lastly, place the sugar on the left side of bread maker. Salt on the right side, and the yeast on the middle.
左糖、右盐、中间挖个洞放入酵母粉，埋起来。
8.Run the “knead” mode for 45 minutes.
先启动”揉面行程”，45分钟。
9.After 10 minutes, add in the chilled butter, and continue to knead the dough for another 35 minutes.
揉面至10分钟时-倒入冰奶油-继续揉面35分钟。
10.The dough should be very soft and smooth after 45 minutes kneading process.
45分钟行程跑完后，面团是能拉出薄膜、且没有不均匀的面筋、不易破。用手指轻轻搓破时，洞洞边缘是比较均匀、没有锯齿状的。
如果你用厨师机揉面 - 请跟着这个步骤：
低速搅打至成团后，转高速，搅打大约 2 分钟至光滑、薄膜有面筋、戳破有锯齿状时，倒入冰奶油，搅打8-10分钟，至面团能拉出薄膜、且没有不均匀的面筋、不易破。用手指轻轻搓破时，洞洞边缘是比较均匀、没有锯齿状即可。
11.Shape the dough into a ball. Leave to rise in a warm place for 1 hour.
大碗里喷一些油，把面团滚圆，放入大碗里 - 温暖处发酵1个小时。
*Place a cup of hot water beside the dough. The warmth causes fermentation to take place
放一杯热水在面团旁边加速发酵
12.The dough will become doubled in size after 1 hour.
Dip your finger with flour, gently poke it about ½ inch deep into the center of the dough.
If the hole keeps its shape, it has risen enough.
If the hole fills in somewhat when you take your finger out, more rising is needed.
1小时之后，面团会发酵至2-2.5倍大。
手指沾些高筋面粉，戳入面团中心。如果戳出的洞没有弹回，说明发酵成功。
*如果戳出的洞马上回缩/面团塌陷，就再继续让它发酵。
13.Divide the dough into 3 portions. Form each piece into a ball. Cover with cling wrap, rest for 15-20 minutes.
把面团平均分成3份 - 滚圆，盖着保鲜膜，休面15-20分钟。
*Because of using whipping cream, the fat content & water content of the dough is relatively high - The dough is more oily then other recipes - It’s normal!
*因为有用whipping cream, 所以面团的含油量 & 含水量是比较高的 - 揉面时面团有点油是正常的
14.It is recommended to place a silicon kneading pad on the tabletop.
建议擀面时垫一个揉面垫在桌面。
15.After 15-20 minutes, deflate the dough. Roll each ball of dough into oval shape, then gently press to remove the air inside the dough.
15-20分钟后，面团和擀面棍上撒些手粉。
将面团轻压排气后，擀成椭圆形 - 轻轻按压边边、完全排气。
16.Roll up the dough. Place the seam side down, cover with cling wrap, rest for 15 minutes.
将面皮卷起 - 接口处捏紧、朝下，盖着保鲜膜松弛15分钟。
17.15 minutes later - Deflate the dough again. Roll each dough into a long rectangle. Flip over, roll up the dough.
15分钟后，再次将面团轻压排气，再擀成长面皮，翻面、按压排气、卷起。
18.Lightly greased the loaf pan. Place the dough with seam side down into the loaf pan.
吐司模抹油，面团接口处朝下 - 放入吐司模。
19.Place in a warm place. Let rise again for about 45-60 minutes until the dough is 9/10 from the loaf pan.
放入温暖处进行第二次发酵（旁边可放一杯热水加速发酵）45-60分钟，或直到面团发酵至吐司模的9分满。
20.Preheat the oven now at 170 ℃, 10 minutes.
这时候才开始预热烤炉，170 ℃ - 10分钟。
21.Lowest rack. Bake at 170 ℃ for 35 minutes.
放入已预热烤炉最下层，以170℃ - 烤35分钟。
*Covered the loaf top with aluminium foil after 15 minutes - to prevent the loaf surface from being burned
*可以在烤了15分钟时盖上铝箔纸 - 防止吐司表面颜色过深
22.Bang the pan on tabletop to remove the heat.
Remove the loaf from the loaf pan, let it cool completely on a wire rack before slicing.
出炉，往桌面蹬一下散热、脱模，放在钢架上待完全冷却后才可切片。
30 июл 2021
