牛奶麵包總共3個食譜
食譜 1
麵包15個*60克
1杯=200ml

高筋麵粉460克3+1/2杯+6大勺
牛奶240克1杯+8小勺
雞蛋2個雞蛋帶殼60克
白糖50克 3大勺+1小勺
奶粉可選20克3大勺
酵母6克1+1/2小勺
鹽4克2/3小勺
無鹽黃油60克4大勺

烘烤
烤箱預熱15分鐘
180°C
2224分鐘

Milk Bread (3 recipes total)
Recipe 1
Bread 15✖60g
1cup=200ml

Bread flour 460g3+1/2cup+6 tbsp
Milk 240g1 cup+8 tsp
Egg✖260g with shell per egg
Sugar 50g 3 tbsp+1 tsp
Milk powder (optional) 20g (3 tbsp)
Instant Yeast 6g1+1/2 tsp
Salt 4g2/3 tsp
Unsalted butter 60g4 tbsp

Bake
Preheat oven 15 minutes
180°C
2224 minutes

牛奶麵包食譜 2
麵團 71克*10個
烤盤28*37 釐米

高筋麵粉 350克
*或中筋麵粉360克
牛奶230克 室溫
雞蛋1個蛋液56克可用45克牛奶替換
糖40克
鹽4克
酵母4克
無鹽黃油40克

表面刷全蛋液

烘焙
提前預熱烤箱15分鐘
190°C 或374°F
20分鐘

Tips
發酵參考時間
30°C室溫
基礎發酵60分鐘
切割好麵團後滾圓鬆弛20分鐘
整形完成後在烤盤裡發酵50分鐘。

製作過程
1、混合材料
依次加入雞蛋、糖攪拌到雞蛋均勻
加入牛奶、酵母攪拌到酵母基本溶化。
加入一半麵粉攪拌到基本無顆粒再加入另一半麵粉和鹽攪拌到盆底無幹粉
加入溶化黃油用硬的勺或者鏟混合均勻盡量讓材料混合均勻黃油融入到麵團中。此時拌材料約35分鐘。
麵團靜置20分鐘

2、折疊
混合好的麵團進行第一次折疊折疊兩圈麵團耗時約2分鐘。
第一次折疊好以後靜置20分鐘。
第二次拉伸折疊麵團。折疊麵團約兩圈耗時約2分鐘。
第二次折疊完成後基礎發酵60分鐘。參考室溫30°C具體時間請根據當地溫度適當調整

3、發酵好的麵團排氣切割滾圓蓋好表面鬆弛20分鐘。

4、整形。
面片直徑約10釐米。

5、放入烤盤進行第二次發酵50分鐘。
烤盤可以放烘焙紙也可以塗黃油防粘避免表面蛋液流入烤盤沾烤盤。

6、烘烤
第二次發酵完成刷全蛋液撒芝麻可選烤箱提前15分鐘預熱好190°C烘烤20分鐘具體時間溫度可根據自己烤箱調整

recipe 2 :
Dough 71g*10
Baking tray 28*37 cm

Bread flour 350g
(Or allpurpose flour 360g)
Milk 230g (room temperature)
Egg *1 (egg liquid 56g, can be replaced with 45 grams of milk)
Sugar 40 g
salt 4g
Instant yeast 4g
unsalted butter 40g

Brush the surface with egg liquid

Baking:
Preheat oven 15 minutes in advance
190°C (or 374°F)
20 minutes

Tips:
Fermentation reference time:
30°C room temperature
Basic fermentation 60 minutes
After cutting the dough, roll it into a ball and let it rest for 20 minutes
After shaping, let it ferment in the oven for 50 minutes.

Production process:
1. Mixed materials:
Add in eggs, sugar and stir until the eggs are even
Add milk and yeast, stir until the yeast is basically dissolved.
Add half of the flour and stir until there are basically no particles, then add the other half of the flour, and salt, and stir until there is no dry powder at the bottom of the basin
Add melted butter, mix evenly with a hard spoon or spatula, try to mix the ingredients evenly and the butter into the dough. At this point, mix the ingredients for about 3 to 5 minutes.
Let the dough rest for 20 minutes

2. Fold
The mixed dough is folded for the first time, and it takes about 2 minutes to fold two circles of dough.
After the first fold, let it sit for 20 minutes.
Second stretch and fold the dough. Fold the dough in about two turns, which takes about 2 minutes.
After the second folding is completed, the basic fermentation is carried out for 60 minutes. (Reference room temperature is 30°C, please adjust the specific time according to the local temperature)

3. The fermented dough is exhausted, cut, rounded, covered and rested for 20 minutes.

4, shaping.
The dough is about 10 cm in diameter.

5. Put it into the baking pan for the second fermentation for 50 minutes.
The baking pan can be placed with parchment paper or greased with butter to prevent the surface egg liquid from flowing into the baking pan and sticking to the baking pan.

6. Baking
The second fermentation is completed, brush with egg wash, sprinkle with sesame seeds (optional), preheat the oven 15 minutes in advance, bake at 190°C for 20 minutes (the specific time and temperature can be adjusted according to your own oven)

牛奶麵包食譜 3
麵包75克*12個
(烤盤28*28cm)

中筋麵粉480克 (2+3/4杯
鹽5克 (1茶匙
牛奶240克 (240毫升
奶油50克 1湯匙+1茶匙
白糖50克 3湯匙+1茶匙
即髮乾酵母 5克 2茶匙
雞蛋1個+蛋白質一個
雞蛋帶殼6065克每個

表面
蛋黃1個
牛奶15公克1大匙
檸檬汁幾滴
芝麻隨意

170°C/190°C
烤箱下層 23分鐘
或180°C 22分鐘

Milk Bread Recipe 3:

All purpose flour 480g 2+3/4cup
Salt 5g 1 tsp)
Milk 240g (240ml)
Sugar 50g (3tbsp+1tsp)
Unsalted Butter 50g (melt)(3tbsp+1tsp)
Instant yeast 5g (2tsp)
Egg*1+egg white *1
60~65g/egg with shell

Surface:
yolk *1
Milk 15g (1 tbsp)
Lemon juice
White sesame (optional)

170°C/190°C
Lowest rack 23minutes
Or
180°C. 22 minutes