Скачать или смотреть 酥皮下的温度｜咖啡面包的治愈方程式｜Under the Crisp Veil | The Alchemy of Coffee Bread

🍞 食材清单
面包材料
• 高筋面粉 250g
• 白砂糖 30g
• 奶粉 15g
• 牛奶 150g
• 全蛋液 30g
• 鲜酵母 9g（或干酵母 3g）
• 无盐黄油 30g（软化）
• 盐 3g
咖啡酥皮材料
• 无盐黄油 50g（软化）
• 白砂糖 40g
• 浓缩咖啡液 15g（冷却至室温）
• 全蛋液 25g
• 低筋面粉 50g（过筛）
🔧 制作流程
1 揉面
◦ 将面包材料（除黄油、盐）放入厨师机
◦ 2档搅拌2分钟至无干粉
◦ 转5-6档揉6分钟出粗膜
◦ 加入黄油和盐，2档揉2分钟至吸收
◦ 转5-6档揉8分钟至手套膜阶段
2 基础发酵
◦ 面团收圆放入容器，覆盖保鲜膜
◦ 25-28℃环境发酵至体积2倍大
3 分割松弛
◦ 轻压排气，分割为6等份（约85g/个）
◦ 滚圆后覆盖保鲜膜，室温静置20分钟
4 整形发酵
◦ 面团再次滚圆放入烤盘
◦ 35℃环境发酵至1.5倍大
5 咖啡酥皮制作
◦ 软化黄油与糖搅打至蓬松
◦ 分次加入咖啡液与蛋液的混合液
◦ 筛入低筋面粉翻拌均匀
◦ 装入裱花袋备用
6 烘烤
◦ 酥皮酱螺旋状挤在发酵面团表面
◦ 平炉180℃/风炉160℃烘烤20分钟
◦ 表面呈金黄色出炉，轻震烤盘晾凉
⚠️ 操作重点
• 酵母活性：鲜酵母需冷藏保存，干酵母检查有效期
• 黄油软化标准：手指按压可留下凹痕，非融化状态
• 手套膜判定：撑开面团呈透光薄膜，破洞边缘光滑
• 发酵温度：超过30℃将导致酵母活性降低
• 酥皮酱稠度：过稀时冷藏10分钟再使用


🍞 Ingredients
Bread Dough
• Bread flour 250g
• White sugar 30g
• Milk powder 15g
• Milk 150g
• Whole egg liquid 30g
• Fresh yeast 9g (or dry yeast 3g)
• Unsalted butter 30g (softened)
• Salt 3g
Coffee Crust
• Unsalted butter 50g (softened)
• White sugar 40g
• Espresso 15g (cooled to room temp)
• Whole egg liquid 25g
• Cake flour 50g (sifted)
🔧 Procedure
1 Kneading
◦ Combine dough ingredients (except butter & salt) in mixer
◦ Mix at speed 2 for 2 minutes until incorporated
◦ Knead at speed 5-6 for 6 minutes to form rough gluten
◦ Add butter and salt, mix at speed 2 for 2 minutes
◦ Knead at speed 5-6 for 8 minutes to windowpane stage
2 First Fermentation
◦ Round dough, place in covered container
◦ Ferment at 25-28℃ until doubled in volume
3 Dividing & Resting
◦ Gently degas, divide into 6 portions (85g each)
◦ Shape into balls, cover and rest 20 minutes
4 Shaping & Proofing
◦ Reshape balls onto baking tray
◦ Proof at 35℃ until 1.5x size
5 Coffee Crust
◦ Whip softened butter and sugar until fluffy
◦ Gradually add espresso-egg mixture
◦ Fold in sifted cake flour
◦ Transfer to piping bag
6 Baking
◦ Pipe crust in spiral pattern on dough
◦ Bake at 180℃ (conventional) / 160℃ (convection) for 20 mins
◦ Cool on rack after tapping pan
⚠️ Key Notes
• Yeast viability: Fresh yeast requires refrigeration
• Butter texture: Softened to finger-indent stage, not melted
• Gluten development: Windowpane should show translucent film
• Fermentation temp: Exceeding 30℃ reduces yeast activity
• Crust consistency: Refrigerate 10 mins if too thin

#咖啡面包 #酥皮面包 #手作面包
#CoffeeBread #ArtisanBaking

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-Edit：DaVinci Resolve Studio
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