Posted by: Jonjon | July 20, 2009

Asian – Hokkaido – kinda like 9.5/10 sweet and less buttery than milky loaf 2 March 23 2009


http://blog.xuite.net/jane7443/bake/9871894

高粉100% 蛋白7.5% 2.5% 速酵0.7% 鮮奶30% 鮮奶油40% 酵素0.3%

B主麵團

中種all 蛋白6.5% 12.5% 1.2% 速酵0.3%


醇奶土司──100%中種法

A中種麵團

高粉100%

蛋白7.5%

糖2.5%

速酵0.7%

鮮奶30%

鮮奶油40%

酵素0.3%

B主麵團

中種all

蛋白6.5%

糖12.5%

鹽1.2%

速酵0.3%

做法:

1. A料攪拌均勻,基本發酵2.5小時…(28度c環境下)

2. A+B攪拌至完成階段,延續發酵10分鐘

3. 分割@170*5個,桿捲2次入24兩土司模

4. 最後發酵8分滿,帶蓋入爐,210度C烤約35分鐘

*可用麵包機製作,做法請參考“北海道牛奶土司”

切片的組織

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