自用多年配方❗️超柔軟❗️經典北海道吐司

自用多年配方❗️超柔軟❗️經典北海道吐司|||做了無數次的一款吐司配方

吃起來奶香濃郁，放了3天還是很柔軟，快碼住試試叭~

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🌿食材：

高筋麵粉260g，奶粉15g，細砂糖30g，全蛋液35g，淡奶油60g，牛奶100g，鮮酵母9g（或乾酵母3g），黃油20g，鹽3g

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🌿做法：

1️⃣除黃油和鹽以外的食材放入廚師機桶，低速揉至無乾粉，轉4檔揉至厚膜。加軟化的黃油，低速揉至黃油被吸收，轉4檔揉至手套膜

2️⃣麵糰發至2倍大（建議28度1個小時），發好按壓排氣，分成3份揉圓，鬆弛20分鐘

3️⃣把麵糰擀開，捲起來，鬆弛20分鐘，再次擀長，捲起，收口朝下放入吐司盒

4️⃣開始二發，建議35度發至8-9分滿，發好表面刷蛋液

5️⃣送入預熱好的烤箱下層，上火160度，下火180度，烤30分鐘左右，中途注意觀察，上色滿意後加蓋錫紙。

6️⃣烤後立即取出，輕震2下，脫模，晾涼後切片

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👉tips:

✔️不同麵粉吸水率不同，牛奶可預留出10克，看麵糰狀態再加

✔️不同烤箱脾氣不同，溫度和時間要根據實際情況稍作調整哦

Self-used recipe for many years❗️Super soft❗️Classic Hokkaido toast|||A toast recipe that has been made countless times

It tastes rich in milk flavor and is still very soft after 3 days. Hurry up and try it~

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🌿Ingredients:

260g high-gluten flour, 15g milk powder, 30g fine sugar, 35g egg liquid, 60g light cream, 100g milk, 9g fresh yeast (or 3g dry yeast), 20g butter, 3g salt

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🌿Method:

1️⃣Put all ingredients except butter and salt into the kitchen machine bucket, knead at low speed until there is no dry powder, and turn to 4th gear to knead until it is thick. Add softened butter, knead at low speed until the butter is absorbed, turn to gear 4 and knead until the glove film

2️⃣The dough rises to twice its size (recommended 1 hour at 28 degrees), press to exhaust, divide into 3 portions and knead into balls, and relax for 20 minutes

3️⃣Roll the dough out, roll it up, relax for 20 minutes, roll it out again, roll it up, and put it into the toast box with the closed side facing down

4️⃣Start the second rise, it is recommended to rise at 35 degrees until 8-9 points full, brush the surface with egg liquid