馒头包子 栏目内容
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白雪面包
- 白雪面包
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81198
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2017-01-13
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本品为表皮雪白的面包，有绵软的组织，夹上吉士馅料。适合作为学生营养餐或即食快餐。推荐使用安琪高糖酵母和A800面包改良剂。
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https://baking.angelyeast.com/upload/images/2017/1/t_13154332361.jpg
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配方RECIPE
制 作 程 序 Process
原 料 名 称
Ingredients
烘焙%
Baker’s Percentage
重量g
中种面团
Sponge dough
面包粉
Bread flour
700
安琪高糖干酵母
Angel high-sugar dry yeast
10
食盐
Salt
2
蛋清
Egg white
150
水
Water
250
牛奶
Milk
100
主面团 Main dough
面包粉
Bread flour
100
蛋糕粉
Cake flour
200
A800改良剂
A-800 Bread Improver
3
砂糖
sugar
60
食盐
Salt
10
水
Water
200
乳化白奶油
White margarine
100
合计
Total
中种面团制作：Sponge dough
所有原料搅拌慢速4分钟成团即可，发酵：温度28℃,时间：4小时
Mix all the ingredients of sponge dough for 4 minutes at low speed, then proof at 28℃ for 4 hours
主面团制作：Main dough
面种、糖、盐，水拌匀加入面粉慢速4分钟，快速3分钟加入乳化白奶油慢速2分钟，快速2－3分钟即可。面团温度26－28℃,中间发酵时间：30分钟；
Mix sponge dough, sugar, salt and water for 4 minutes at low speed and 3 minutes at high speed; then add white margarine to mix for 2 minutes at low speed and 2-3 minutes at high speed. Dough temperature should be 26℃-28℃，bench time is 30 minutes.
分割120克／个，滚圆，松弛15分钟，成型摆盘。
Divde the dough into 120g each, roll them into a ball and rest for 15 minutes, then shape.
发酵：温度35℃,时间60分钟
Proof at 35℃ for 60 minutes
mixing and proofing time could be adjusted.(Depends on your mixer and proofer)
操 作 条 件 Baking process
耐烘烤布丁馅：
百钻即溶吉士粉100克
水 350克
拌匀即可
Pudding Filling
Baker dream Instant Custard Powder 100g
Water 350g
Mix them well
表面用耐烘烤布丁馅装饰
烤焙：上火170℃，下火200℃，15min。
冷却后切开加入夹心奶油
Squeeze pudding filling on the top of dough.
Baking:170/200℃ and 15 minutes
Cut the bread and squeeze some cream inside.
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配方RECIPE
制 作 程 序 Process
原 料 名 称
Ingredients
烘焙%
Baker’s Percentage
重量g
中种面团
Sponge dough
面包粉
Bread flour
700
安琪高糖干酵母
Angel high-sugar dry yeast
10
食盐
Salt
2
蛋清
Egg white
150
水
Water
250
牛奶
Milk
100
主面团 Main dough
面包粉
Bread flour
100
蛋糕粉
Cake flour
200
A800改良剂
A-800 Bread Improver
3
砂糖
sugar
60
食盐
Salt
10
水
Water
200
乳化白奶油
White margarine
100
合计
Total
中种面团制作：Sponge dough
所有原料搅拌慢速4分钟成团即可，发酵：温度28℃,时间：4小时
Mix all the ingredients of sponge dough for 4 minutes at low speed, then proof at 28℃ for 4 hours
主面团制作：Main dough
面种、糖、盐，水拌匀加入面粉慢速4分钟，快速3分钟加入乳化白奶油慢速2分钟，快速2－3分钟即可。面团温度26－28℃,中间发酵时间：30分钟；
Mix sponge dough, sugar, salt and water for 4 minutes at low speed and 3 minutes at high speed; then add white margarine to mix for 2 minutes at low speed and 2-3 minutes at high speed. Dough temperature should be 26℃-28℃，bench time is 30 minutes.
分割120克／个，滚圆，松弛15分钟，成型摆盘。
Divde the dough into 120g each, roll them into a ball and rest for 15 minutes, then shape.
发酵：温度35℃,时间60分钟
Proof at 35℃ for 60 minutes
mixing and proofing time could be adjusted.(Depends on your mixer and proofer)
操 作 条 件 Baking process
耐烘烤布丁馅：
百钻即溶吉士粉100克
水 350克
拌匀即可
Pudding Filling
Baker dream Instant Custard Powder 100g
Water 350g
Mix them well
表面用耐烘烤布丁馅装饰
烤焙：上火170℃，下火200℃，15min。
冷却后切开加入夹心奶油
Squeeze pudding filling on the top of dough.
Baking:170/200℃ and 15 minutes
Cut the bread and squeeze some cream inside.
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