白雪面包

配方RECIPE

制  作  程  序 Process

 

原  料  名  称

Ingredients

烘焙%

Bakers Percentage

重量g

中种面团

Sponge dough

面包粉

Bread flour

 

700

安琪高糖酵母

Angel high-sugar dry yeast

 

10

食盐

Salt

 

2

蛋清

Egg white

 

150

Water

 

250

牛奶

Milk

 

100

主面团    Main dough

面包粉

Bread flour

 

100

蛋糕粉

Cake flour

 

200

A800改良剂

A-800 Bread Improver

 

3

砂糖

sugar

 

60

食盐

Salt

 

10

Water

 

200

乳化白奶油

White margarine

 

100

合计

Total

 

 

 

 

 

中种面团制作:Sponge dough

所有原料搅拌慢速4分钟成团即可,发酵:温度28,时间:4小时

Mix all the ingredients of sponge dough for 4 minutes at low speed, then proof at 28for 4 hours

主面团制作:Main dough

面种、糖、盐,水拌匀加入面粉慢速4分钟,快速3分钟加入乳化白奶油慢速2分钟,快速23分钟即可。面团温度2628,中间发酵时间:30分钟;

Mix sponge dough, sugar, salt and water for 4 minutes at low speed and 3 minutes at high speed; then add white margarine to mix for 2 minutes at low speed and 2-3 minutes at high speed. Dough temperature should be 26-28bench time is 30 minutes.

分割120克/个,滚圆,松弛15分钟,成型摆盘。

Divde the dough into 120g each, roll them into a ball and rest for 15 minutes, then shape.

发酵:温度35,时间60分钟

Proof at 35 for 60 minutes

mixing and proofing time could be adjusted.(Depends on your mixer and proofer)

 

操  作  条  件 Baking process

 

耐烘烤布丁馅:

百钻即溶吉士粉100

            350

拌匀即可

Pudding Filling

Baker dream Instant Custard Powder       100g

Water                                350g

Mix them well

 

 

表面用耐烘烤布丁馅装饰

烤焙:上火170,下火20015min

冷却后切开加入夹心奶油

Squeeze pudding filling on the top of dough.

Baking:170/200and 15 minutes

Cut the bread and squeeze some cream inside.

 

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