#how to make bread without mixer#bread#bread roll#在家如何做面包
欢迎大家观看Ali’s Kitchen。
今天和大家分享香葱肉松卷的做法。
今天手揉面团，家里没有揉面机的朋友也可以制作。这款面包制作很简单，但是也需要一些很重要的经验和小技巧，在这个视频里我会一起分享给大家。希望大家给我点赞，评论，订阅，并且打开小铃铛提醒，我会每周更新，连续分享不同食谱和一些经验技巧给大家。
Welcome to Ali’s kitchen!
Today I’d like to share how to make pork floss bread roll with spring onion.
The dough will knead by hands, so it’s okay if you don’t have flour knead machine. The bread is easy to make, but it do need some tips and experiences, I’ll share mine with you in this video.
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Recipe食谱 ：
Bread flour高筋粉 250 g
Sugar 糖 35 g
Instead yeast干酵母 3 g
Egg鸡蛋 30 g
Milk powder 奶粉 20 g
Milk牛奶 135 g
Unsalted butter无盐黄油 25 g
Diced Ham火腿丁（或任意）50g (or anything you like)
Meat floss肉松 约200g
Spring onion(optional)香葱（如果喜欢可以加入）
Salad sauce ( or peanut butter/jam,optional)沙拉酱（或花生酱，果酱）
Baking烘焙：Temperature: 200°C Duration:10-12min
200°C 烤箱中层10-12分钟
这个份量适合30～40L家庭烤箱的烤盘一个，如果翻倍份量需要分开两次烘烤。
This amount is only suitable for one tray for a family use oven with 30-40L of its volume. If the amount is double, it’s better if you can separate them and bake it separately.
经验和技巧分享：
️手揉面团
干酵母在牛奶里融合后，可以激发干酵母快速发挥活性。
除了盐，黄油，其余材料加入盆中揉到粗糙成型，移到案板上加入盐，随着盐的加入，面筋会迅速形成，揉到表面基本光滑。再加入黄油揉至更加光滑。此时面团变得更加柔软，并且延展性更好。第一次揉面过程需要大约5分钟。
面团盖好保鲜膜，松弛20分钟。如果天气炎热，可以放冰箱保鲜层松弛，以防过早发酵，影响面筋形成。
第二次揉面，可以接着揉，搓，摔打面团。大约10分钟后，面团可以拉薄，透明，可以看到薄膜后面的手指，说明面筋此时就可以了。这款面包不需要像吐司那样很高的筋度，手揉不会很累。
️揉好面团后，保鲜膜盖好，第一次发酵，等面团发酵到原来体积的两倍大。30度左右气温需要大约40分钟到1小时。如果当地气温低，可以放在烤箱，使用发酵功能。如果没有发酵功能，可以把面团放在烤箱里，烤箱里面团旁边放一小碗温水，帮助升温。
️面团2倍大以后，拿出来排气，揉到发酵前的大小。然后让面团松弛15分钟，这样后面擀开造型不容易回缩。
️特别重要的一点，整形好以后，只需要发酵20-30分钟，不能发面到体积过大，过度蓬松会导致面包卷卷制的时候断裂，不成形。这是面包卷卷制成功与否的关键。
️发酵好后，叉子扎孔，不让面包在烤制的时候鼓大泡。
️烘烤时间非常重要，200度烤10-12分钟，面包表面刚刚上色就可以，面包过焦干，会不柔软，不容易卷起来。
️烤好以后用湿毛巾盖起来，就是拧不出水的湿毛巾，用来帮助面包表面更加柔润，容易卷起来。
️裹好面包卷后，记得放5分钟定型。
Tips and personal experiences:
️Hand kneading
*Mix instant yeast in the milk so it work quicker than usual.
*Except salt and butter, roughly knead other materials in a bleak,then move to the table, add salt. As the salt is added,the dough will be gluten,then knead to the surface turns smooth. Now the dough is softer and more flexible. The FIRST kneading requires around 5mins
Cover the dough with plastic wrap, let it loose for 20mins. Put into the fridge if the weather is too hot in case the dough will ferment is too earlier and effect the formation of gluten.
In the SECOND kneading, you can do anything, kneading,twisting, or just knock it on the cooking board. About 10mins, you stretch it to a thin layer, and see if you can see your fingers through it. If yes, congratulations, the dough is fine now. This one doesn’t need to be so gluten, so you won’t be so tired.
️Cover the dough with plastic wrap for the first fermentation, to twice if its size. In places with temperature around 30 Celsius would require around 40min to 1hr. If your place is cold, put in the oven, set on the fermentation mode, or put a bowl of warm water next to the dough for raising the temperature.
️When the dough is on twice of its size, get it and release the gas—knead it to its original size! Then let the dough loose for 15mins, so it would be easy when you shape it.
️Most importantly, after shaping, you ONLY need ferment for 20-30mins, don’t make it too BIG or the bread would broke when you baking it. It’s the key step to the success of the bread.
️After fermenting, stab the dough with fork so the bubbles won’t form while baking.
️The time of baking is important,place in 200 Celsius degrees for 10-12mins, bake to you see the wheat color just start to form on the surface would be perfect. Don’t be too much, or the bread would be too dry and hard to roll up.
️Cover the bread with a wet towel(wet but no water drips down when you wringing it)after baking, for make the bread softer so it’s easier to roll up.
️After rolling, leave the bread roll for 5mins so the shape won’t gone easily.
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