【万用基础软面包配方】我要用这个面团挑战100种造型和风味面包！【Basic Soft Bread Recipe 】100 Style Bread Challenge Begin

基础软面包配方

120g 冰牛奶
50g 水或蛋液
3g(3/4小匙) 速溶干酵母
30g 糖
125g 高筋面粉
125g 中筋面粉
2g (1/2小匙)盐
20g 软化无盐黄油

可参考的调整:
120g牛奶+50g蛋液 等于使用的液体为170g 可使用其它等量的液体代替。比如:牛奶，豆浆，椰浆，果汁，蔬菜汁，水，也可组合混合两种液体一起等等。

糖可根据个人口味增减在20--50g之间。

总共使用了250g面粉:
可以全部使用高筋面粉。
或一半高筋面粉一半中筋面粉。
或200g高筋面粉+50g低筋面粉。
(不同的面粉配比面团质地有些许不一样，筋度低一些面也会更好揉一些)

20g黄油也可以用10--15g植物油代替，注意需要在加入面粉之后就加入，盐也改在这一步加入方便全部食材融合。

另外还可以额外加入10克奶粉或者芝士粉增香

基础软面包的制作:
1)120g 冰牛奶
50g 蛋液
3g(3/4小匙) 速溶干酵母
30g 糖
125g 高筋面粉
125g 中筋面粉
把这几个材料加入容器中，开始揉面。中途加入
2g (1/2小匙)盐
20g 软化无盐黄油
继续揉面，揉到可以拉出薄膜的状态。

2) 把揉好的面团放入抹了油的大碗中，盖上保鲜膜，(温度在26--30C摄氏度)发酵一个半小时。

3)发酵好之后按压排气，分割成8等份放入烤盘盖上保鲜膜进行二次发酵。(35摄氏度左右)发酵20-30分钟

4)烤箱预热至170C烘烤大约20分钟烤至面包颜色金黄出炉。移到网架上放凉。
开吃!这是一个简简单单的餐包造型，适合抹黄油，夹果酱，或者做三明治。
更多造型和口味变化期待后面的视频啦！

当天吃不完的面包，密封冷冻保存(冷冻保存可以防止面包老化)。室温解冻回温就可以吃了。解冻后也可以再入烤箱120C摄氏度烤5--10分钟面包变得烫手新鲜了。

我使用的面包机bread machine https://amzn.to/3ycu0gV

Basic soft bread recipe

120g ice milk
50g egg liquid
3g (3/4 tsp) instant dry yeast
30g sugar
125g bread flour
125g all-purpose flour
2g (1/2 tsp) salt
20g softened unsalted butter

Reference adjustments:
120g milk + 50g egg is equivalent to 170g of liquid used. Other equivalent liquids can be used instead. For example: milk, soy milk, coconut milk, fruit juice, vegetable juice, water, it can also be combined and mixed with two liquids and so on.

Sugar can be increased or decreased between 20-50g according to personal taste.

A total of 250g flour was used:
All bread flour can be used.
Or half bread flour and half all-purpose flour.
Or 200g bread flour + 50g cake flour.
(Different flour ratios have slightly different dough textures, and the dough with low gluten content will be easier for kneading)

20g butter can also be replaced with 10--15g vegetable oil. Note that it needs to be added after adding flour. Salt should also be added at this step to facilitate the integration of all the ingredients.

In addition, you can add 10 grams of milk powder or cheese powder to increase the flavor

Make the basic soft bread:
1) 120g ice milk
50g egg liquid
3g (3/4 tsp) instant dry yeast
30g sugar
125g high-gluten flour
125g all-purpose flour
Add these ingredients to the container and start kneading the dough. halfway add in
2g (1/2 tsp) salt
20g softened unsalted butter
Continue to knead the dough until the gluten well developed (intensive mix)
2) Put the kneaded dough into a large oiled bowl, cover with plastic wrap, and ferment for one and a half hours (temperature at 26-30Cdegrees.)
3) After the fermentation is complete, press the exhaust gas, divide into 8 equal parts, put on the baking pan and cover with plastic wrap for secondary fermentation. (About 35 degrees Celsius) 20-30 minutes of fermentation
4) Preheat the oven to 170C /340F and bake for about 20 minutes until the bread is golden in color and out of the oven. Move to the rack and let cool.
Let's eat! This is a simple dinner roll shape, suitable for butter, jam, or sandwiches.
More styling and taste changes look forward to the following video!

The bread not eaten that day should be sealed and frozen (freezing can prevent the bread from aging). Thaw at room temperature before eating. after thaw, you can also put it into the oven at 120°C and bake it for 5--10 minutes. The bread will become hot and fresh again.