五辮 辮子麵包(優格麵糰)

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發表者:陳茵綿
來源:布布優格社團討論連結

五辮 辮子麵包(優格麵糰)

第一次練習五辮,最近偶爾會默想四辮(234213)、五辮(235213)、六辮(64261351)口訣,缺少手感記憶 只靠默想有困難,烤個辮子麵包應該就可以記住了!

橢圓輕乳酪烤模很適合做辮子練習,以每個烤模350克麵糰,共3個烤模,以烘焙百分比換算配方:

1.高筋600克
2.海鹽9克
3.糖50克
4.速酵6克
5.蛋液75克
6.優格150克
7.水160克
8.奶油45克

這個配方的麵包很好吃,甜度、油脂都適當,濕性材料部份有使用到優格(鮮奶加入菌粉發酵),吃起來非常保濕柔軟。

麵糰攪拌程度:接近完全擴展程度即可
終溫:約25度
基本發酵:到2倍大 約需50-60分
分割:70克*15個
中間鬆弛:15分
整形:依序整形成長條狀,再依序漸進式措長到約28公分,5條為1組,默背口訣245213交錯編成辮子,兩段捏緊後往內收整,放入乳酪蛋糕烤模。
最後發酵:約50分

好先生烤箱
220/230預熱
170/220烤約25分

四辮麵包
分割90克*12個
整形口訣234213
烤溫相同

六辮麵包
分割60克*18個
整形口訣6426 1351
烤溫相同

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布布優格: 五辮 辮子麵包(優格麵糰)
五辮 辮子麵包(優格麵糰)
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