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Explore 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) with 79,528 views, 1,224 likes, and 203 comments. Experience the impact of this video content that has captured audience attention.

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 bread. Part of the flour is pre-fermented using a sponge dough method. Even if the wholemeal flour is added, the finished product is still very soft and flaky. The perfect combination of dark brown sugar and wholemeal flour can perfectly bring out the aroma of whole wheat. 70% Sponge dough Bakers flour 180g Dry yeast 4g Milk 120g Main dough Wholemeal flour80g Dark brown sugar 30g Egg 30g Salt 3g Milk 45±g Unsalted Butter(soften) 25g Some rolled oats **Preheat oven to 185C/365F **Bake at 185C/365F for 30mins (after 12 mins, cover with foil when the surface turns golden brown)

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