软式欧包 (Soft Baguette)

软式欧包
Soft Baguette 

软式欧包 （两条份量）

材料：

高筋面粉 - 500g

幼糖 - 50g

盐 -10g

奶粉 - 20g

即溶酵母 - 5g

鸡蛋 - 1粒

冷水 -250g (我放冷鲜奶)

牛油 - 50g

注意： 

*鲜奶+鸡蛋 = 300至320g 
*水或鲜奶预留20ml，视粉的吸水量,自己加减和拿捏哦~

*这份是食谱可以做两条欧包，如果要做一条食谱份量就减一半。

做法：

1.我用面包机，把所有材料放进面包桶除了牛油揉至光滑，再加入牛油揉至扩展阶段。

2.取出面团，放在钢盆里盖保鲜纸让它发酵大约45分钟或是双倍大。

3.分割滚圆，松弛20-30分钟。

4.做自己喜欢的造型后，面包放入没有开电的烤箱里放一杯热水帮助发酵约40分钟至1小时。

5.入烤箱前，撒高筋面粉，然后用利刀在面包上割线，160-170度烤25分钟至熟。

感谢LinLin Bakie 和 Tan Choi Keng 的分享。

感谢原食谱主人爱与恨老师。

感恩🙏

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Soft baguette (2 loaves)

Ingredients:

High Protein Flour 500g

Castor sugar 50g
Salt 10g
Milk powder 20g
Instant yeast 5g
Egg 1
Cold water 250ml (I use cold milk)
Butter 50g

P/S: 

*Milk+Egg = 300 to 320g
*Water or milk remain 20ml, add slowly till form a dough
*This is 2 loaves of soft baguette recipe. Just minus half of the ingredients if you wish to make 1 loaf. 

Method：

1.Put everything into bread machine except butter, mix well to form a smooth dough. (around 10-15mins) Then add butter continue kneading till form a smooth and elastic dough. (my total kneading time is around 30-40 mins)

2.Shape the dough into a ball then put in the bowl. Spray water on top then cover with cling wrap. Let it proof for 45 mins.

3.Divide and roll into a ball shape. Rest for 20-30 mins. (If you are making one loaf just skip this step)

4.Degas and roll out the dough, flip over, and roll out the dough again. Swiss roll the dough then place the dough on the baking tray with parchment paper. 

5.Spray water on top of the dough, put in the oven (without on the electricity) and a cup of hot water. Let it proof for 50 mins to 1 hour.

6.Take out the dough and the cup of the hot water from the oven. Preheat the oven. Dust some flour on the dough, gently score the dough with a very sharp knife.

7.Bake 160 degree Celsius for 25 mins.

Happy baking!