只需要一次发酵的基础圆面包，面团冷冻保存，放三天依然松软的秘诀【为珊妮做面包】

哈喽~ 大家好，我是为珊妮做面包的珊妈

「附配方」
基础圆面包：高筋粉440克、低筋粉60克、细砂糖80克、盐8克、奶粉20克、鸡蛋70克、水300克、新鲜酵母16克(或酵母6克)(新鲜酵母适洽拿来做冷冻面团，干酵母效果略差)、无盐黄油55克
烘烤温度：平炉上火220度下火190度10分钟内，风炉185度10分钟内

Basic round bread: high gluten flour 440 grams, 60 grams of low gluten flour, 80 grams of granulated sugar, 8 grams of salt, 20 grams of powdered milk, 70 grams of eggs, 300 grams of water, 16 grams of fresh yeast (or 6 grams of yeast) (fresh yeast is appropriate to use to do the frozen dough, the effect of dry yeast is slightly worse), 55 grams of unsalted butter
Baking temperature: flat oven on the fire 220 degrees 190 degrees within 10 minutes, air oven 185 degrees within 10 minutes

我爱面包🍞，也爱烘焙🍰
更爱做给珊妮尽尝美味~

希望同样爱做面包的你能来和我交流分享
喜欢我的视频请多多点赞评论，并敲响小铃铛🔔哦~
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更多精彩
【为珊妮做的面包】http://bit.ly/2Xhem3b
【糖果点心】http://bit.ly/3hLkaeF

#面包 #烘焙 #为珊妮做面包 Bread to Sunny