Yogurt bread breakfast/lunch roll/优格面包卷/酸奶面包 超级柔软蓬松【阿栗食譜40】
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- Опубліковано 30 вер 2024
- Yogurt bread breakfast/lunch roll
This is a very basic home made bread, it’s suitable to eat as either breakfast and lunch roll.
Today we use autolyse method on the dough. Give the dough some time, let the gluten form itself : even without a kitchen mixer, you can easily make a gluten dough that can make a thin membrane by hands.
The liquid is most yogurt, and some milk in this yogurt bread recipe. It makes the bread tastes more refreshing than ordinary bread, and there is some aroma yogurt in it.
The bread is very soft and fluffy. After once of kneading-rolling, the tissue of bread is more smooth, and it turn out good if you tear it with your hands: you can tear the entire slice down easily.
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RECIPE:
Pan size ：28cm*28cm. 16 breads
Sponge ：(start)
Bread flour 70g
Water 70g
Instant yeast 3g
Main Dough ：
Bread flour 350g
Whole egg liquid 105g(100g~110g)
Yogurt 130g
Milk 30g
Sugar 50g
Salt 3g
Unsalted Butter 40g
Milk-Egg Liquid On The Surface:
Milk 10g
Whole-egg liquid 10g
*The yogurt in the recipe contains sugar , if you are using sugar free yogurt, it’s suggested to add 10g sugar in the ingredient of the main dough.
Oven Temperature ：175°C / 347°F
Middle-Lower rack of oven, 25-28mins
优格面包卷
这是一款非常基础的家庭烘焙面包，作为早餐面包，午餐面包，都非常适合。
今天采用的水合面团，只要给面团一点时间，让面筋自然形成，即使没有厨师机帮助揉面，手揉就很容易让面团出现筋膜。
这个优格面包食谱，液体大部分是酸奶，还有牛奶的加入，令面包烤出来后口感非常清爽，还带有淡淡的优格香气。
这个面包质地非常柔软，蓬松。经过一次擀卷，面包组织也比较细腻，分层手撕效果很好。
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食谱：
烤盘尺寸：28厘米*28厘米烤盘 16个面包
中种面团：
高筋面粉70克
水70克
即发干酵母3克
主面团：
高筋面粉350克
全蛋液105克(2个）（100～110克）
优格130克
牛奶30克
白糖50克
盐3克
黄油40克
表面蛋奶液：
牛奶10克
全蛋液10克
*配方中优格是含糖酸奶，如果选用无糖酸奶建议加10克糖在主面团配方里。
烤箱温度：175°C/ 347°F
烤箱中下层25～28分钟
RECIPE:
Pan size ：28cm*28cm. 16 breads
Sponge ：(start)
Bread flour 70g
Water 70g
Instant yeast 3g
Main Dough ：
Bread flour 350g
Whole egg liquid 105g(100g~110g)
Yogurt 130g
Milk 30g
Sugar 50g
Salt 3g
Unsalted Butter 40g
Milk-Egg Liquid On The Surface:
Milk 10g
Whole-egg liquid 10g
*The yogurt in the recipe contains sugar , if you are using sugar free yogurt, it’s suggested to add 10g sugar in the ingredient of the main dough.
Oven Temperature ：175°C / 347°F
Middle-Lower rack of oven, 25-28mins
C
食谱：
烤盘尺寸：28厘米*28厘米烤盘 16个面包
中种面团：
高筋面粉70克
水70克
即发干酵母3克
主面团：
高筋面粉350克
全蛋液105克(2个）（100～110克）
优格130克
牛奶30克
白糖50克
盐3克
黄油40克
表面蛋奶液：
牛奶10克
全蛋液10克
*配方中优格是含糖酸奶，如果选用无糖酸奶建议加10克糖在主面团配方里。
烤箱温度：175°C/ 347°F
烤箱中下层25～28分钟
Looks amaziiiiing👌🏻 thanks for the recipe❤
Cook deliciously and well... soft pastries! Thanks for the recipe…🙏🏻☺️❤️❤️
Готовьте вкусно и сытно... нежная выпечка! Спасибо за рецепт…🙏🏻☺️❤️❤️
Hi this looks like a gorgeous bread , can I make this dough in my stand mixer ?
Also should both the autolyse and the egg dough mixing should be done at the same time ?
Many thanks
Hello, so sorry I'm not sure what you mean exactly when you say autolysing and egg dough can be done at the same time.
But I think if you knead the dough with a mixer, you don't need to wait for the dough to form the gluten autolysis process by itself. At the same time, it is suggested that you can ferment the starter to 3 times the original volume already , and then start the kneading the dough ,the add the start in your egg dough together,you can quickly get a perfect dough.
I'm not sure if this suggestion will help you, if you have any need please feel free to ask me again, I will be very happy to answer you
When us people ask for a recipe, we are asking for the full recipe. Not just the ingredients. This is why people don't subscribe or follow you.
Hi Ali, I make this sponge with lukewarm milk instead of water but the sponge doesn’t rise at all after 2 hrs of proofing. May I know what is the problem? Thank you for your advice.
Saludos desde Costa Rica. Es esoectacular
🙏🤗💖🌹Gracias por tu cariño, muchas gracias por tu mensaje, y te deseo un buen día.
Hi, can I use use milk for the sponge instead of water and how long do I leave it to ferment? Thank you for reply. 😊
🤗🌹💖Hi, you can replace the water with room temperature milk at about 35°C and the fermentation time is almost the same.
请问是什么优格？中种发酵多久
揉的过程,面团升温可以放冷藏？
隔天会硬吗？
你好，优格也有地方叫酸奶，yogurt，建议选用比较浓稠的。超市里里都有卖。🥰
中种发至体积是原来3倍大小时，内部充满了大大小小的气孔。此时这个状态就完成发酵了。依照这个状态判断就比较准确。通常情况下，常温发酵2小时或者放在冰箱里冷藏一夜即可使用。（甚至如果当地气温太冷，也可以放烤箱的发酵功能35摄氏度发酵）但具体每地的气温不同，还请一定以状态判断为准。
@@aliskitchen 对的,酸奶有很多种。市场上的普通优格也可以？好的,谢谢,如果没高粉可以用中粉？
@@小小烘焙屋 普通市场上的酸奶就可以，请尽量选择浓稠的酸奶。我就是超市里雪柜里买的，不要选择液体状状态很清的那种。面包建议用高筋面粉，蛋白质含量高于12%以上的，有助于形成强韧的面筋薄膜，烤出来的面包膨涨力好，当然如果您采用普通面粉（也就是中筋面粉），做出来口感，膨胀力，面筋强度都和高筋面粉有一些比较明显的差别。🥰❤️❤️
@@aliskitchen 谢谢分享❤️
@@小小烘焙屋 🥰🥰🌹🌹❤️❤️🎈🎈
Looks so soft thank you for sharing your recipe 👍
Thank you so much!😊😊
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