食谱/recipe(Scroll below for English recipes ↓↓↓)
火腿芝士麵包圈
食譜:
烤盤27×38釐米
麵團:
90克×6個
高筋麵粉 280克
(或中筋麵粉 290克)
牛奶(室溫)160克
雞蛋一個(留下10克刷表面)
白糖 30克
盐 3克
酵母 3克
无盐黄油 30克
夹层:
火腿丝 90克
芝士 80克
表面:蛋液
烘烤:
烤箱提前预热15分钟
185°C
24分钟
Tips:
*雞蛋帶殼65克,或蛋液55克,留下10克,實際使用40~45克
*参考揉面时间:手揉面团5分钟后加入黄油,再揉5分钟,完成揉面。全程揉面10分钟~15分钟足够。
Recipe :
Tray:27×38 cm
Dough:
90g×6
Bread flour 280g
(or all-purpose flour 290g)
Milk(room temperature )160g
Egg*1 (leave 10g for wash surface )
Sugar 30g
Salt 3g
Instant yeast 3g
Unsalted butter 30g
Filling :
Ham 90g
Cheddar cheese 80g
Surface :
egg liquid
Baking:
*Preheat oven 15 minutes in advance
185°C (or 365°F)
24 minutes
Tips:
* Eggs with shells are 65 g, and egg liquids without shells are 55 g, leaving 15 g to brush the surface. The actual use of egg liquid is about 40 g-45g. ( egg liquid 40g can also be replaced with milk 35 g)
*Reference kneading time: knead the dough by hand for 5 minutes, add butter, and knead for another 5 minutes to complete the kneading. Kneading the dough for 10 to 15 minutes is enough.
火腿芝士麵包圈
食譜:
烤盤27×38釐米
麵團:
90克×6個
高筋麵粉 280克
(或中筋麵粉 290克)
牛奶(室溫)160克
雞蛋一個(留下10克刷表面)
白糖 30克
盐 3克
酵母 3克
无盐黄油 30克
夹层:
火腿丝 90克
芝士 80克
表面:蛋液
烘烤:
烤箱提前预热15分钟
185°C
24分钟
Tips:
*雞蛋帶殼65克,或蛋液55克,留下10克,實際使用40~45克
*参考揉面时间:手揉面团5分钟后加入黄油,再揉5分钟,完成揉面。全程揉面10分钟~15分钟足够。
Recipe :
Tray:27×38 cm
Dough:
90g×6
Bread flour 280g
(or all-purpose flour 290g)
Milk(room temperature )160g
Egg*1 (leave 10g for wash surface )
Sugar 30g
Salt 3g
Instant yeast 3g
Unsalted butter 30g
Filling :
Ham 90g
Cheddar cheese 80g
Surface :
egg liquid
Baking:
*Preheat oven 15 minutes in advance
185°C (or 365°F)
24 minutes
Tips:
* Eggs with shells are 65 g, and egg liquids without shells are 55 g, leaving 15 g to brush the surface. The actual use of egg liquid is about 40 g-45g. ( egg liquid 40g can also be replaced with milk 35 g)
*Reference kneading time: knead the dough by hand for 5 minutes, add butter, and knead for another 5 minutes to complete the kneading. Kneading the dough for 10 to 15 minutes is enough.