基础软面包配方

120g 冰牛奶
50g 水或蛋液
3g(3/4小匙) 速溶干酵母
30g 糖
125g 高筋面粉
125g 中筋面粉
2g (1/2小匙)盐
20g 软化无盐黄油

可参考的调整:
120g牛奶+50g蛋液 等于使用的液体为170g 可使用其它等量的液体代替。比如:牛奶豆浆椰浆果汁蔬菜汁水也可组合混合两种液体一起等等。

糖可根据个人口味增减在2050g之间。

总共使用了250g面粉:
可以全部使用高筋面粉。
或一半高筋面粉一半中筋面粉。
或200g高筋面粉+50g低筋面粉。
(不同的面粉配比面团质地有些许不一样筋度低一些面也会更好揉一些)

20g黄油也可以用1015g植物油代替注意需要在加入面粉之后就加入盐也改在这一步加入方便全部食材融合。

另外还可以额外加入10克奶粉或者芝士粉增香

基础软面包的制作:
1)120g 冰牛奶
50g 蛋液
3g(3/4小匙) 速溶干酵母
30g 糖
125g 高筋面粉
125g 中筋面粉
把这几个材料加入容器中开始揉面。中途加入
2g (1/2小匙)盐
20g 软化无盐黄油
继续揉面揉到可以拉出薄膜的状态。

2) 把揉好的面团放入抹了油的大碗中盖上保鲜膜(温度在2630C摄氏度)发酵一个半小时。

3)发酵好之后按压排气分割成8等份放入烤盘盖上保鲜膜进行二次发酵。(35摄氏度左右)发酵2030分钟

4)烤箱预热至170C烘烤大约20分钟烤至面包颜色金黄出炉。移到网架上放凉。
开吃!这是一个简简单单的餐包造型适合抹黄油夹果酱或者做三明治。
更多造型和口味变化期待后面的视频啦

当天吃不完的面包密封冷冻保存(冷冻保存可以防止面包老化)。室温解冻回温就可以吃了。解冻后也可以再入烤箱120C摄氏度烤510分钟面包变得烫手新鲜了。

我使用的面包机bread machine https://amzn.to/3ycu0gV

Basic soft bread recipe

120g ice milk
50g egg liquid
3g (3/4 tsp) instant dry yeast
30g sugar
125g bread flour
125g allpurpose flour
2g (1/2 tsp) salt
20g softened unsalted butter

Reference adjustments:
120g milk + 50g egg is equivalent to 170g of liquid used. Other equivalent liquids can be used instead. For example: milk, soy milk, coconut milk, fruit juice, vegetable juice, water, it can also be combined and mixed with two liquids and so on.

Sugar can be increased or decreased between 2050g according to personal taste.

A total of 250g flour was used:
All bread flour can be used.
Or half bread flour and half allpurpose flour.
Or 200g bread flour + 50g cake flour.
(Different flour ratios have slightly different dough textures, and the dough with low gluten content will be easier for kneading)

20g butter can also be replaced with 1015g vegetable oil. Note that it needs to be added after adding flour. Salt should also be added at this step to facilitate the integration of all the ingredients.

In addition, you can add 10 grams of milk powder or cheese powder to increase the flavor

Make the basic soft bread:
1) 120g ice milk
50g egg liquid
3g (3/4 tsp) instant dry yeast
30g sugar
125g highgluten flour
125g allpurpose flour
Add these ingredients to the container and start kneading the dough. halfway add in
2g (1/2 tsp) salt
20g softened unsalted butter
Continue to knead the dough until the gluten well developed (intensive mix)
2) Put the kneaded dough into a large oiled bowl, cover with plastic wrap, and ferment for one and a half hours (temperature at 2630Cdegrees.)
3) After the fermentation is complete, press the exhaust gas, divide into 8 equal parts, put on the baking pan and cover with plastic wrap for secondary fermentation. (About 35 degrees Celsius) 2030 minutes of fermentation
4) Preheat the oven to 170C /340F and bake for about 20 minutes until the bread is golden in color and out of the oven. Move to the rack and let cool.
Let's eat! This is a simple dinner roll shape, suitable for butter, jam, or sandwiches.
More styling and taste changes look forward to the following video!

The bread not eaten that day should be sealed and frozen (freezing can prevent the bread from aging). Thaw at room temperature before eating. after thaw, you can also put it into the oven at 120°C and bake it for 510 minutes. The bread will become hot and fresh again.