基礎甜麵團 手揉麵 How to Make Basic Sweet Dough Kneaded by Hand

基礎甜麵團 -廚師機揉麵 Basic Sweet Dough by Stand Mixer
   • 基礎甜麵團 廚師機揉麵   How to Make Basic Sweet...  

✤ 這個配方適用於製造各款港式麵包，學會造這款柔軟麵團，您就可以自由發揮創作，用不同餡料和不同造型去造出您喜歡吃的麵包。以下對於各種材料的說明和比例，希望可以幫助大家在不影响麵團發酵和麵筋形成的情況下，按自己的口味加減材料，既可以享受製作的過程，又能夠滿意之後的製成品。

✤ 甜麵團材料:
300克 高筋麵粉
20克 奶粉
50 克 糖
5克 鹽
1 只 雞蛋
150克 水
3克 速發乾酵母
25克 牛油 （軟化）

✤ 各種材料的作用：

高筋麵粉:
蛋白質含量11.5%以上，筋度最强, 這些蛋白質遇水會自然連在一起形成麵筋
揉麵幫助麵筋形成得更好去支撑麵包

水合法縮短揉麵的時間：
利用高筋麵粉遇水會自動産生麵筋的原理，讓時間幫忙產生更多麵筋
先混合除酵母和牛油之外的材料，
浸泡至少20分鐘至數小時, 或放入冰箱冷藏過夜, 之後加入酵母和牛油揉麵

開始時不放酵母和牛油是因為：
不想酵母在我們等待麵筋形成的時候就開始發酵，
太早加入牛油會阻礙麵筋形成。

水：
令麵粉中的蛋白質形成麵筋，支撐麵包達到需要的體積
提高麵團的柔軟度
夏天：用冰水防止酵母在揉麵時過快發酵
冬天：用室溫水
通常麵粉:水的比例是2:1，但不同牌子麵粉的吸水能力會不同，大家可以因應加減。

酵母:
產生二氧化碳，增加麵糰體積。
這食譜用的是速發乾酵母，基本上可以直接加入其他材料中，不用先加入水和糖。如果是活性乾酵母，就要先加入水和少許糖，並放置數分鐘激活酵母後才加入其他材料。
通常麵粉：速發乾酵母比例是100:1
麵粉：活性乾酵母比例是100:1.4

鹽：
增強麵筋的彈性和韌性，使麵團能包住更多氣體
延長麵包的鬆軟度時間
幫助酵母生長
增加味道
過量的鹽會抑制酵母生長。酵母直接和食鹽接觸很快就會死去，宜將鹽和麵粉先拌和，再與酵母和其他材料混合。
鹽最好是麵粉的1.5% - 1.8% （重量），最多不適宜超過3%。

奶粉:
增加麵包的營養價值和香味
令組織細膩、柔軟，疏鬆而富有彈性
加强麵筋的筋力，防止麵團收缩。

糖：
添加甜味
增加麵包彈性
使面包保持水分以致柔軟性
幫酵母繁殖
加入麵粉中的糖最適當為麵粉重量的4%，不適宜超過2湯匙/杯麵粉。過多會嚴重抑制麵筋的產生及減慢發酵速度。

雞蛋:
加添麵包的營養
提高麵包的膨鬆度，使面包疏鬆多孔具有彈性，鬆軟和形態包滿。

牛油/油脂: - 增加麵包的風味
潤滑麵團，促進麵包體積的擴大
延長麵包保持鬆軟的時間
油脂添加量一般為麵粉重量的1% - 6%，過多油脂會抑制面筋形成和麵團的發酵。

♫ 背景音樂：The Sweetest Bun by Samuel Chu

❤ 給心靈的甜麵包:
耶穌說：「我就是道路、真理、生命。若不藉著我，沒有人能到父那裡去。」 約翰福音14:6


✤ This recipe can be used to make various types of Hong Kong-style buns. You can create your buns by using different fillings and different shapes. I hope that the following descriptions and ratios of various materials help you to add or reduce materials according to your own taste without affecting gluten formation and fermentation of the dough, so that you can enjoy the production process and also be satisfied with the finished product.


✤ Sweet dough Ingredients:
300 g High gluten flour
20 g Milk powder
50 g Sugar
5 g Salt
1 Egg
150 g Water
3 g Instant dry yeast
25 g Butter (softened)

✤ Actions of each ingredient:

High gluten flour:
contains proteins that will naturally form gluten when meet water
kneading helps gluten to form better in supporting the bread to the required volume

Reduce kneading time by the method of Autolyse:
to allow time for proteins in high gluten flour to form gluten naturally in the presence of water
first mix all ingredients, except yeast and butter
soak for at least 20 mins to few hours or store in the refrigerator overnight
then add yeast and butter and knead as usual

Add yeast and butter just before kneading so as to prevent:
yeast starting action while we are waiting for the gluten to form
butter inhibiting gluten formation

Water：
helps to form gluten
increases softness of bread
In Summer, use cold water from the fridge to prevent yeast action
kicking in too quickly during kneading
In Winter, use lukewarm water
Usually, flour : water ratio is 2 : 1.
However, water absorption capacity of different brands of flour may be different. Adjust accordingly.

Yeast :
helps to increase the volume of bread dough by producing carbon dioxide.
The yeast used in this recipe is instant dry yeast which can be added directly into all other ingredients. If you use active dry yeast, you have to activate it by mixing it with lukewarm water and a teaspoon of sugar. Wait for 5 mins until foaming occurs before adding into other ingredients.
Usually the ratio of flour: Instant dry yeast is 100:1
Flour : Active dry yeast is 100: 1.4

Salt:
enhances the elasticity and toughness of gluten so that the dough can contain more gas
prolongs the softness of bread
helps yeast to grow
adds flavour
Excess salt will inhibit the growth of yeast, and direct contact will kill the yeast. So, mix salt and flour first, and then mix with yeast and other ingredients.
Generally, salt is 1.5- 1.8% of flour weight. It is better not to exceed 3% at most.

Milk powder:
increases the nutritional value of bread,
adds flavour
makes the tissue delicate, soft, loose and elastic
strengthens gluten and prevent the dough from shrinking.

Sugar：
adds sweetness
helps tenderise the bread
holds onto moisture to help inhibit staling
helps the yeast to multiply
Too much sugar will severely inhibit gluten production and the process of proofing. The optimal amount of sugar is 4% of the flour by weight.
Keep the sugar in the recipe to no more than 2 tablespoons/cup of flour.

Egg
adds nutrition to bread
helps in leavening, making the bread loose with elasticity, full shape and
softness.

Butter/fats
increase the flavor of bread
lubricate the dough
promote the expansion of bread volume
improves the shelf life.
The amount of fat added is generally 1%-6% of the flour weight. Too much fat will inhibit gluten formation and fermentation of the dough.

♫ Background music : The Sweetest Bun by Samuel Chu

❤ A sweet bun for your spirit and soul:
Jesus answered, “I am the way, the truth, and the life. No one can come to the Father except through me." (John 14:6)