全麥包子

可能單純因為我是一個極愛碳水化合物的人,在學習廚藝的當中我發現我最愛做麵包。

把需要的材料量好,倒入容器攪拌好,等著生麵糰呼吸膨脹,把它搓成形放進烘爐搞定!
做麵包的過程不複雜又極其療癒;我忽然想到在餐館工作的時候,主廚總是說
我在養我的麵包,他說麵包是他的寵物哈哈
才忽然了解,有些麵包之所以好吃是因為他長得好!
做麵包最靠功夫的是要憑經驗目測生麵糰成長的程度,這一點還要好好學習

材料:

Water (280ml)
Bread flour/high protein flour (270gm)
Rose flour (80gm)
Whole meal flour (50gm)
Salt (3/4tsp)
Brown sugar (3tsp)
Milk Powder (2tbsp)
Yeast (2 1/4tsp) *to not mix with salt
Butter (40gm)

指示:

Mix well, let it breath for at least 10 minutes
Roll into buns, then let it breath for at least 10 minutes
Bake at 175C for 20 minutes

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