Q軟的香芋貝殼沙拉卷,鹹香一口接一口！ Soft Taro Milk Bread Rolls-料理小課堂 輕鬆餐點製作教程
#麵包 #dinnerroll
#量匙量杯新手了解下?
注意事項：
1. 220~230C中層烤，烘烤15~18分(參考溫度時間，實際需要依照自己烤箱狀況調整)，如果一整條500g模具吐司，可以參考180/200度左右中下層烘烤 30~35分鐘
2. 發酵標準的情況下，小麵包一般如果在十分鐘沒有表面上金黃色，表示你的爐火是偏低溫，可以購買烤箱溫度計去測試溫差，或下次烘烤要提供設定溫度。因為小麵包需要高溫短時間內烘烤出爐，彈性口感才會好。
3. 低溫冷藏16~20 hours發酵後，隔天冷藏取出後直接排氣整成一個緊緻的圓餅狀後鬆弛30mins（夏天可以放冷藏），鬆弛後再桿成厚度約1~2cm圓餅狀，分切八等分
4. 最後發酵參考時間為 60~90 mins，主要看溫度濕度狀態，如果要用發酵箱，建議溫度控制28C 內，溫度偏高發酵快，但是沒有拿捏好容易導致發酵過度，或是溫度太高導致斷筋的狀態，影響後續烘烤的出來的口感跟彈性，甚至就不會長大
麵團Dough: 可作8個小貝殼卷餐包
• 特高筋麵粉或高筋麵粉 （蛋白含量13.3%以上都可以）bread flour 225g
• 鮮奶油 heavy cream 30g
• 牛奶 milk 120g （麵粉不同需要調整牛奶用量，可以先保留一點不要全放，看麵團濕度再加入）
• 白糖caster sugar 4~5TBSP (喜歡甜度明顯可以加多一點)
• 鹽 salt ¾ tsp
• 耐高糖酵母粉 instant yeast 1 tsp
• 軟化黃油 30g
• 芋頭絲 steamed taro 135g （不要蒸太軟，我實際大火蒸 10~15分鐘左右，如果喜歡麵包裡有點口感的話）
烘烤頂料Topping：
• 美乃滋 mayonnaise 適量
• 熟芝麻 適量
• 全蛋液 egg wash少許刷表面用
料理小課堂 輕鬆餐點製作教程每日更新
Q軟的香芋貝殼沙拉卷,鹹香一口接一口！ Soft Taro Milk Bread Rolls-視頻發布於2022-03-24 10:00:12
視頻播放長度11:23
視頻網址:https://www.youtube.com/watch?v=Y_vNVlG1j-M
Hi Chef, I’m trying to make this now but the room temperature today is so warm (32 degrees celcius). Even though I chilled the dough for 90min before adding yeast and butter, I didn’t get to reach windowpane stage and the dough has already warmed up so I put it back into the fridge. What should I do next?
Thanks for your reply. I had to keep putting the dough into the fridge for 10min and taking it out to beat for 4min each time, a total of 4 times before I finally reached windowpane. However, after cold fermenting for 16 hours in the fridge, the dough didn’t rise and it’s now rather stiff. I’m sure my yeast is active as I used it for your Japanese milk bread recipe two days ago. Do you know what went wrong? What should I do with the unrisen dough?
Your refrigerator is too cold 5-7C is better, and if it’s rise up but not big enough , it means too cold
If you can not adjust the refrigerator temperature, after 12 hours, you could bring to room temperature and let it fermentation until it’s double in size
I redid the entire process with some of the learnings from my previous attempt and I’m so happy to say the bread turned out really well! Fluffy with a little chew and flavourful to eat on its own. Thanks so much for your prompt troubleshooting and tips, Chef!
?
糖大概多少g呢？
Hi Chef Whitney!
Wanna ask if I can cut the taro into dice and toast it in oven instead of steam? If that works, how long and what is the temperature I should use?
I’m gonna using this amazing recipe to make toast (my mum loves the bread i made which follow your recipe! A big thank you ?).
If you wanna baked Taro, I m afraid it’s became dry texture , it effect the final bread texture. If you wanna baked taro dice and wrap into the dough ( final shaping process, I think it’s fine, try this recipe shaping method and baking taro ( but you still need to make sure the taro cook throughly )
@Poorchef Whitney thank you Chef! ? Will definitely follow your recommendation.
Enjoy ?