天然酵母烤出的餐包。
包体松软，包皮焦香。
风味十足！
斋吃也美味可口😊😊😊
一个餐包，一片熏肉
一碟沙律，
简单但美味，营养的一餐。
顺便推荐这道好好吃的鲜橙肉沙律。
请留意下一个贴，
会附上食谱。
餐包（天然酵母）
模具 ： 10寸方形烤盘
食谱参考 ： 秋天烘焙，少许调整
材料 :
高筋粉 330克
材料 :
高筋粉 330克
活跃酸种(天然酵母） 200克
鸡蛋 1 个（大）
糖 40克
牛奶 120克
软化牛油 30克
盐 6克
表面装饰 ：
溶化牛油 2汤匙
芝麻 1汤匙
做法 ：
1. 将所有材料（除了酸种和牛油之外），混合均匀。 盖上保鲜膜，冷藏冰箱20分钟。
2. 搅拌盆内，倒入做法（1）的面团，加入1/2 的酸种，低速搅拌2分钟。加入剩余的酸种，继续搅拌均匀。（ 面团成球状）
3. 加入牛油，继续低速搅拌成柔软，光滑，有弹性的薄膜面团。
4. 将面团移至一个已抹油的盆内，盖上保鲜膜进行第一次发酵至双倍大（约室温28- 30'C , 耗时3 - 3.3小时）
5. 将面团移至撒上面粉的工作台上，分割成16等份。并揉成圆球状。
6. 排放在已抹油的烤盘上。盖上保鲜膜，进行最后发酵至双倍大。(约1.5 -2 小时于室温28 - 30'C为准）
7. 面包表层刷上溶化牛油，再撒上芝麻， 放入预热烤箱180'C，烤25分钟或呈金黄色即可。
贴士 ：
~ 200克活跃酸种, 可以(70克酵种 :70克水 :70克高筋粉),室温培植至双倍即可。
~面团温度控制在25'C - 26'C 之间最适合，成功机率较高。
~如面团温度过高，可以暂停搅拌，冷藏于冰箱降温后再继续。
~ 烤盘另一选择是 9 X 11寸的烤盘， 面团分割成12等份。
进行最后发酵至双倍大。(约1.5 -2 小时于室温28 - 30'C为准）
final proof until double the size.( approx. 1.5 -2 hrs at room temperature 28 -30'C)
Dinner Roll(Natural yeast)
Mould ：10 " square baking tin
Recipe adapted from :Auturm Baking with minor adjustment
Ingredients :
Bread flour 330g
Levain/ NY 200g
Egg 1(size A)
Sugar 40g
Milk 120g
Softened butter 30g
Salt 6g
Topping :
Melted butter 2Tbsp
Sesame 1 Tbsp
Mehtod :
1. Mix all ingredients (except levain and butter)well. Cover it with cling wrap and chill in the fridge for 20 minutes.
2. In a mixing bowl, pour in the dough from (1) and 1/2 of the levain, use low speed to knead the dough for 2 minutes. Add in the balance of the levain, continue to knead until the dough comes together in a ball.
2. In a mixing bowl, pour in the dough from (1) and 1/2 of the levain, use low speed to knead the dough for 2 minutes. Add in the balance of the levain, continue to knead until the dough comes together in a ball.
3. Add in butter, continue to knead at low speed until the dough is smooth, shiny,elastic and pliable.
4. Transfer the dough into a greased bowl,cover with cling wrap. Proof the dough until double the size (room temperature 28 - 30’C approx. 3 -3.5hrs).
5. Place the dough on the floured working surface, devide the dough into 16 equal portions and roll into a ball.
6. Arrange the small doughs on the greased baking tin. Cover with cling wrap and final proof until double the size.( approx. 1.5 -2 hrs at room temperature 28 -30'C)
7. Brush the surface with melted butter and scatter some sesame on it. Bake with preheated oven at 180'C for 25 minutes or golden brown in color.
Tips ：
~ 200g levain/natural yeast.You may feed(70g starter : 70g water : 70g bread flour) until double the amount at room temperature.
~Try to maintain the dough temperature at 25'C - 26'C, to get higher success rate.
~If the dough temperature too high, you may chill it in the fridge to lower it then only continue to knead the diugh.
~ Alternative baking tin size is 9 x 11 inch, devide the dough into 12 equal portion.
@@@@@ Enjoy！ @@@@@
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