White Bread | 咸方包

Many choices for the topping - garlic, jam, chocolate paste, peanut butter, cheese and many many!












 












Ingredients | 材料 :
  • yield: 2 loaves by 17x7x7cm | 兩個 17x7x7cm 方包
250g  Bread flour | 高根麵粉
  20g  Sugar | 糖
    4g  Yeast | 酵母 (依士)
120g  Warm water (retain 20g and adjust) | 溫水 (留起20g水,需要時用)
  10g  Unsalted butter | 無鹽牛油 (室溫,後下)
    5g  Salt | 鹽
  60g  Milk | 鮮奶 (室溫) 


Steps | 做法 :


White Bread 咸方包 自家烘焙 食譜 home baking recipes White Bread 咸方包 自家烘焙 食譜 home baking recipes
White Bread 咸方包 自家烘焙 食譜 home baking recipes White Bread 咸方包 自家烘焙 食譜 home baking recipes
White Bread 咸方包 自家烘焙 食譜 home baking recipes White Bread 咸方包 自家烘焙 食譜 home baking recipes

  1. 基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作
  2. 焗爐先以220°C預熱。
  3. 將發酵完成的麵糰分成2個等份,每個約250g,鬆弛5分鐘。拍摺成長條形,收口向下,放入已塗油的6"方包模內,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,進行最後發酵至8成滿,約30分鐘
  4. 包面輕手掃蛋液,放入已預熱的焗爐並調至200°C,烘焗約20~22分鐘取出。
  1. Basic dough kneading and first fermentation, please refer to Making Basic Dough.
  2. Preheat oven to 220°C.
  3. Divide the fermented dough into 2 portions, each around 250g, let rest for 5 minutes. Roll into rod shape. Put in lightly oiled 6-inch mold, make sure the seam is at the bottom of the dough. Put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag) for final fermentation until 80% full, takes about 30 minutes. 
  4. Gently brush the surface with egg glaze. Bake in preheated oven and adjust it to 200°C, bake for about 20~22 minutes. Remove from oven.

Further attempts | 再接再勵 :
咸方包厚切,塗果醬美味!
White Bread 咸方包 自家烘焙 食譜 home baking recipes

百變方包,配巴馬火腿是今天的午餐!
White Bread 咸方包 自家烘焙 食譜 home baking recipes White Bread 咸方包 自家烘焙 食譜 home baking recipes

巴馬火腿三明活配港式奶茶,美味午餐!
White Bread 咸方包 自家烘焙 食譜 home baking recipes

方包搖身一變,是香味四溢的香蒜吐司!
With a spread of garlic paste, it turns to garlic toast! Yummy!
White Bread 咸方包 自家烘焙 食譜 home baking recipes




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