Thursday, June 23, 2011

北海道牛奶吐司(100%中种+冷藏发酵)




续父亲节蛋糕后,冰箱里还有鲜奶油,便兴起了做这个北海道牛奶吐司的念头。但是我懒惰等两三个小时,中种搅拌好了后,便直接放入冰箱让它在冰箱里慢慢的发酵17 个小时吧。。。呵呵

完成后的面团非常的柔软,软绵绵的,但是一点都不黏手,全程没有用到手粉,想要怎么样就怎么样,土司烘烤了后还是非常的柔软。

除了面团容易整形,面包非常柔软以外,这个土司还有一个好处,就是单吃土司也美味,有很浓郁的奶香味。。。我就这样吃白土司都吃了好几片,要是普通的土司,没有抹任何的酱我会吞不下的。。。呵呵

把老师的食谱除二,做了一个美美的没有顶角的土司,边边的角是圆的,不像之前做的有些顶角的厉害,感觉非常的好。当然有些人喜欢顶角,有些人不喜欢顶角,我则是不管如何都是喜欢的,只要不是太难看,味道好就好了 ^_^

我也会参与 The SweetyliciousAspiring Bakers #8: Bread Seduction




食谱参考妃娟老师

中种面团:
高粉 250克,
白砂糖 8克,
酵母 2克,
牛奶 80克,
动物性淡奶油 70克,
蛋白 18克,
牛油 5克

主面团:
蛋白 20克,
白砂糖 37克,
盐 3克,
酵母 1克,
奶粉15克,
牛油 5克


做法:

1)中种材料揉成团,冷藏发酵 17 小时;

2)和主面团除牛油外的材料混合,揉至出筋,加入牛油,揉至完全阶段,室温静置松弛半个小时;

3)排气、分割成3份,滚圆,室温松弛15分钟;

4)取一面团,杆成椭圆形;翻面,轻拉四角,整成长方形;由上而下卷成筒状,收口朝下,室温松弛10分钟;

5)如是杆卷两到三次 (个人喜欢,两次也可以的,我这次杆卷了三次)

6) 收口朝下,放入吐司盒;温暖处发酵至8.5分满,喷水,盖上盖子,入预热 170度的烤箱,下层,30 分钟左右

7)出炉后立即脱模,放至室温,密封保存。

28 comments:

  1. 呵呵,我也不爱只吃白土司,一定会夹些什么或涂东西在上面:P

    ReplyDelete
  2. 这种组织我喜欢^^

    冷藏发酵不是每个配方都适合
    看她在网上有提过。。不然
    我每一个都拿来做冷藏发酵:$

    ReplyDelete
  3. 妳可以告诉我,妳如何收藏吐司面包吗?
    我的吐司我放入容器内,我不敢盖紧,因为一打开会有酸酸味,但没盖好进风,吐司表面会变硬,到底问题出在哪里???

    ReplyDelete
  4. 对我这个新手来说,好像很复杂,真的要好好的跟你们学一学 :)

    ReplyDelete
  5. 没有用手粉?又会软?
    很吸引人。。。。。

    ReplyDelete
  6. 加了鲜奶油应该会很香, 不用抹东西吃也很好吃!

    ReplyDelete
  7. 还拿来冷藏哦。。可以想象它的软。。这个食谱在我心中一直是最经典的。。

    ReplyDelete
  8. Immediately bookmarked! i still have heavy cream, time to use it up. Thanks for sharing.

    ReplyDelete
  9. 顶角圆角我都喜欢~因为不曾做过,所以还是羡慕到要死!!

    ReplyDelete
  10. 近来好像很流行这个北海道, 好好听的名字, 我很久之前做过一次, 很重奶味的一个土司, 不错的, 我喜欢!

    ReplyDelete
  11. 有尖尖的角当然好,圆圆的角也OK的啦!
    最重要是好吃。

    ReplyDelete
  12. 鲸鱼蓝蓝蓝
    呵呵,我也一样,但是这个是唯一的白土司可以就酱吃的


    J.O
    原来冷藏发酵不是每个配方都适合的哦?学到了 ^_^


    spdong
    我是收在从 Daiso 买来放土司的盒子里 ^_^


    Anncoo
    这个不会复杂,还蛮容易的,对于我来说,炒菜才复杂呢 ^_^


    hanushi
    这个食谱赞 ^_^


    Wendy
    对咯,面团真的是软绵绵的。。。呵呵


    Min
    对咯,这是唯一的一个 ^_^


    茄子
    经典就是它最好的形容词,下次如果还有鲜奶油我还要拿来做这个土司 ^_^


    Sonia
    This is a great way to consume the heavy cream ^_^


    Pink Lady
    试试看啦 ^_^


    j3ss kitch3n
    谢谢你哦 ^_^


    sean
    对咯,很多人都做了 ^_^


    Min
    重奶味所以我才喜欢。。呵呵


    SweetFamily
    什么角都 ok 的,最重要是好吃


    38隐形人
    谢谢咯 ^_^

    ReplyDelete
  13. 看了你做了不同种的土司。。我终于TIK 起心甘要做土司了。。呵呵。土司“木”来咯。

    ReplyDelete
  14. 我做过这配方,好吃到。。。用抢的。哈哈!

    ReplyDelete
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