(中文/ENG)软萌云朵小面包 - Very Soft and Fluffy Dinner Bun/Rolls
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- Опубліковано 17 вер 2020
- 浓浓奶香味的软萌小面包，用低温烤制出来，非常松软湿润，细腻轻盈，感觉像是在吃一团一团的云朵，可爱漂亮又好吃😋！
The milk-flavoured bread, baked at low temperature, is very soft and moist, and has a delicate bread texture. It is very light and tear beautiful feather-like pieces. This cute buns taste very delicious!😋
一个8”x8”x 3”的 蛋糕烤盘/One 8”x8”x 3” baking pan
我用的烤盘/The pan I am using: amzn.to/3kwUAdh
面包食材（一个8”x 3”的 蛋糕烤盘）
350克 高筋面粉
45克 细砂糖
3 克 速溶酵母
4 克 食盐
60克 35%淡奶油（从冰箱取出直接使用，不需要回温）
160克 水（根据季节的变化，自家的面粉吸水性增减水量)
25克 无盐黄油（提前20分钟-30分钟软化，不需要太软）
*防止酵母提前发酵，夏天使用3Ｃ的冰水，春秋冬9C的冰水，冰水也可以帮助面团降温，揉好的面团温度在24度-27度最佳。手工揉面大概需要15-20分钟，更需要控制好面团温度。如果使用厨师机，和面时间缩短，温度相对容易控制。
*提前30分钟预热至325F/ 160C ，烤30分钟
根据自家的烤箱调整温度和时间，面包出炉时，面包内部温度应该达到90度（用温度计插进面包里面测量温度）
Ingredients for (8”x 3” pan):
350g Bread flour
45g Granulated Sugar
4g Salt
3g Instant Yeast
60g 35% Heavy Cream
160g Cold water
25g Unsalted Butter, Softened
*Don’t let the yeast ferment in advance. Using 3C ice water in summer and 9C ice water in spring, autumn and winter can also help the dough cool down. The temperature of the kneaded dough is best at 24-27°C.
*30minutes before Preheat oven to 325F / 160C
Baking for 30 minutes
Adjust the temperature and time according to your own oven. When the bread comes out of the oven, measure the temperature inside the bread with a thermometer; the internal temperature of the bread should reach 90C degrees - Навчання та стиль
My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles.
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
超级喜欢你的视频！ 烘焙小白最需要的信息都有！
Our local bakery shut down and they used to do similar buns to these - I think I will definitely have to try this myself.
看到制作这种面包的材料清单了，如果买到了高筋面粉即刻学着做起来😁谢谢回复。🙏
昨天试了这款小餐包，我用手揉的，没想到隔天口感还是很松软。
为你点赞👍，谢谢你的分享。😘
👍👍
I made this last night sooooo soft we loved it 🤞🤞🤞. It has been a success every time i follow your recipes and prepare breakfast for the hole family. You are such a good baker .... I have 1 question do you think you will be doing a video on dim sum cha shui Bao the bread type. ?
Thanks for your suggestions! I will add it to my to do list👍👍
老師請問第二次和第三次發酵的時間大概是幾分鐘？
我可以用牛奶代替水吗？我可以用whipping cream 代替heavy cream 吗？
牛奶90%都是水，做面包时可以代替水，同时可以增加面包的牛奶香味。
我用的是35%的heavy cream，whipping cream和heavy cream的油脂含量很相近，是可以替换的。
质地会松软吗？第2⃣️天还会松软吗？跟汤种比较起来，那一种比较软？
这款面包很松软，第二天也一样很松软湿润。感觉和汤种差不多。
揉面过程要控制好面团温度，一定要揉出透明有弹性的膜，这样烤出的面包会很松软湿润。
Can I use all milk ? Thank you ❤️
If you want to substitute 160g of water, you can use 178g of milk instead. You may need to adjust the amount of milk you put in depending on the moisture of your dough. You may need more or less.
请问一下您用的测温仪叫什么名称？网上可以买到吗？另外，这种面包当天吃不完的话，需要放冰箱冷冻保存吗？
这个面包放在阴凉处密封3天内吃完是可以的。
测温仪是amazon买的www.amazon.ca/gp/product/B00837ZGRY/ref=ppx_yo_dt_b_asin_title_o04_s01?ie=UTF8&psc=1
@@AllCookingStuff 谢谢！
这种面包看着很有食欲，但是怎么没给出制作这种面包的材料呢？
详细的做法和配方(recipe)在视频下面的视频描述(Video Description)里面
Can I bake this recipe in 450 g. Bread loft ?
the easiest way, you can use 500g dough for your 450g pan, and use the remained dough to make a bun.
请问不需要鸡蛋吗？
是的，没有鸡蛋。
请点开视频下方的视频说明，有详细的食谱
you are doing this with hand . but can i use the machine instead?
Sure, using the machine will save effort and time. You can refer to the video for the state of the dough.
The machine-mixed dough will expand higher than the hand-kneaded dough during baking, so the dough’s height should be a little less than my recipe when it is finally fermented in the baking pan.
@@AllCookingStuff thank you I will definitely try this one soon . Question do you have a recipe for green tea cream fill in a bread stick or bun?
I don’t have a recipe for matcha cream bun right now. I will share a recipe for everyone in the future. Right now I only have the matcha streusel roll recipe
@@AllCookingStuff thank you looking forward to it. I did your matcha streusel roll love it so is everyone in my family. thank you so much for sharing your recipes. Love them
Very happy to hear from you, thanks 😊
想问下，我照您的配方做的，为什么面团最后没有发起来5,6厘米高，可能是什么原因呢？
面团长不高的因素很多，大概有这些原因：1.有些品牌的酵母分耐高糖酵母和低糖酵母，这个食谱需要用耐高糖酵母。 2.面团不易太干。3面团要揉到足够的程度。4.基础发酵不足或过度。5最后发酵温度太低，需要更多的时间发到位。6.面团少，烤盘比较大。
你可以参考一下。
@@AllCookingStuff 谢谢！下次再试下
不客气🙂
请问面团如果温度低要怎么办？
如果是基础发酵，可以用一个大一点的盆子装入28C°-30C°的温水（中间不用换水），然后把装有面团的盆子放在面。
基础发酵和最后发酵都可以烤箱，如果你的烤箱可以预热至38C/ 100F，当预热好后，关掉电源，把烤箱门打开，让温度降一点，基础发酵需要的温度是26Ｃ，最后发酵大部分面团发酵的温度是32C。
或者是放一盆热水在箱里，提高发酵环境温度
请问如果要做9粒小面包， 分量是多少❓
把配方的所有材料数量减半就可以了
@@AllCookingStuff 好的。。谢谢你❤️
Hy