全麦吐司面包, 中种法制作更加柔软蓬松 【Eng Sub】Wholemeal Loaf Bread (sponge dough method)
Published December 15, 2020
Views 79.5K | Likes 1.22K | Comments 203
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今天和大家分享一款全麦面包，用中种法将部分面粉预先发酵，即使加入了全麦面粉后成品依然非常松软拉丝，黑糖和全麦的完美搭配可以很好的把全麦的香味带出来。 #全麦吐司面包 #全麦面包 #wholemealbread #wholewheatbread 原料 70%中种面团 高筋面粉180克 干酵母 4克 牛奶120克 主面团 全麦面粉 80克 黑糖30克 盐 3克 鸡蛋液30克 牛奶 45±克 黄油(软化) 25克 少许燕麦片 **预热烤箱185C/365F **185C/365F烘烤30分钟 (12分钟后表面上色盖上锡纸) Today I will show you how to make a whole-wheat loaf…
- Published
- December 15, 2020
- Made for kids
- No
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