微波麵包(乳清應用)

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發表者:陳茵綿
來源:布布優格社團討論連結

微波麵包(乳清應用)

水切了5公升的優格,為了消滅家裡將近3000ml的乳清,做成餐包是我消滅乳清的第一招。

這款"乳清微波麵包"的配方和做法如下:

半盤烤盤大小44.5*33公分/舖上烤焙55*32(出爐時直接拉住兩側烤焙紙脫模即可)

麵團70克/每個
長邊5*短邊4=20個/半盤

配方(直接法+後糖法):
  1. 高筋900克
  2. 奶粉65克
  3. 雞蛋100克
  4. 乳清530ml
  5. 速酵9克(或鮮酵27克)/取配方內少量乳清先溶解好
  6. 糖80克
  7. 鹽10克
  8. 奶油80克

做法:
(1)上述1,2,3,4下鋼攪拌成糰,加入5繼續攪拌至麵團筋度開始有延展性出現,加入6,7繼續攪拌至筋度擴展,加入8繼續攪拌到薄膜階段。
(2)麵糰終溫26度
(3)基本發酵約30分
(4)分割每個70公克
(5)整形成奶油卷,45度斜放排入烤盤,間距約2-2.5公分
(6)最後發酵50分,刷上蛋液
(7)180/200預熱15分,烤箱下層,烤25-30分


附註:
1.以上是我的廚房實驗紀錄,提供給社員參考。
2.另外值得一提的是乳清的烘焙運用,乳清因為含有豐富的多醣體能提升麵團柔軟保濕效果,所以在烘焙上有相當的加分效果。
3.優格裡的固型物(濃縮優格起司)已另作其他用途,剩下的乳清即少了濃郁奶香,所以運用奶粉做為奶香味之來源,取65公克奶粉來補足530ml乳清裡的乳香。

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,41,
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