手撕软面包 Soft Buns

手撕软面包

Soft Buns

This is one of my kids favorite buns. Soft and fluffy.

这是我家小朋友很爱的一款面包

松软可口

材料：

高筋面粉 160克

全麦粉 13克

冰水 110-120ml

幼糖 20克

以上材料混合均匀（水合法）放入冰箱里冷藏至少一个小时

即溶酵母 2克

老面 40克

盐 2克

无盐牛油 20克

*将做好水合法的面团，酵母和老面放进面包机桶里揉至均匀

然后下盐巴继续揉至光滑面团，才放入牛油揉至拓展状态。

揉好的面团温度尽量不要超过28C度

滚圆面团放入吐司桶里或是钢盆里发酵40-60分钟。

（室温大约29-30度）

发酵好后，分割9等份，滚圆，休息10分钟

轻拍面团排气，然后搓成水滴型

完成后，从第一个面团开始杆开

翻面，从上往下卷即可

（欢迎参考以下视频）

然后排放在烤盘里

面包放入没开电的烤箱里

旁边放一杯热水做最后发酵大约50-60分钟

这是发酵好的状态

进烤炉前，放一些冷牛油块在面包上

（不放也可以，依个人喜欢）

190度烘烤13-15分钟

出炉后，立刻刷上软化牛油

放在凉架上待凉即可享用

Soft Buns

Ingredients:-

High Protein Flour 160g

Wholemeal Flour 13g

Ice Water 110-120ml

Castor Sugar 20g

Mix all the above ingredients to form a dough (Autolyse)

keep in the fridge at least for 1 hour

 

Instant Yeast 2g

Sponge Dough 40g

Salt 2g

Unsalted butter 20g

1. Mix the autolysed dough, sponge dough & instant yeast except salt & butter into bread machine. Knead all till combine together then follow by salt. 20 minutes later add in butter and continue kneading to windowpane stage.

2. Transfer the dough to the counter top, slapping the dough  for a few minutes then roll it to a ball shape. Let it proof for 40-60 mins. (my room temperature is 29°C - 30°C).

3. Dust some flour on the counter top, degas, divide to 9 equal portions and roll it to ball shape. Rest for 10 mins, roll each to raindrop shape. Roll up the dough, flip over, then roll up the dough again.

4. After shaping, let it proof for 50-60 minutes. Cut some cold butter and put on top of the bread before sending to the oven. (You can omit the cold butter if you don't like)

5. Bake at 190°C for 13-15 minutes. Brush some melted butter immediately after the bread is out from oven.

Please see the video shown above for your reference.