今次食譜_鮮奶排包。最近胃口有點膩，所以今次食譜整簡單清淡的港式麵包_牛奶排包。用天然的食材就可以製作出鬆軟有彈性的排包，加上用直接法發酵，麵包製作時間十分快速，只需3小時便可以完成，所以很適合一般家庭煮婦或上班族在假期製作。而且排包隔夜依然柔軟，用手撕開還有一絲絲的效果，味道帶有淡淡的牛奶和牛油味，十分適合當作早餐或下午茶。大家都試試做這個鮮奶排包吧！以下是我媽媽整的食譜。
鮮奶排包 食譜 Recipe
材料 Ingredients:
- 高筋麵粉 340克 / 340g Bread Flour
- 鮮奶 150克 / 150g Milk
- 淡忌廉 50克 / 50g Whipping cream
- 砂糖 35克 + 3克 / 35g + 3g Sugar
- 鹽 3克 / 3g Salt
- 煉奶20克 / 20g Condensed milk
- 蛋黃 2個 / 2 Egg yolks
- 速發乾酵母3.5克 / 3.5g Instant yeast
- 無鹽牛油 25克 / 25g Unsalted butter
做法 Step:
1) 把酵母加入鮮奶再加入3克糖拌勻，然後靜置一會直至表面形成一層氣泡。 Add the yeast to the milk and 3g of sugar, mix well, and wait for a while until a layer of bubbles forms on the surface.
2) 在碗中加入高筋麵粉、砂糖、鹽、煉奶、蛋黃、淡忌廉，輕輕攪拌。 In a bowl, combine bread flour, sugar, salt, condensed milk, egg yolks, and whipping cream, and stir gently.
3) 在混合物加入鮮奶酵母，用電動攪拌器攪拌5分鐘，再加入牛油攪拌5分鐘，形成一塊麵團，然後靜置15分鐘。 Add the yeast mixture to the flour mixture and mix with an electric mixer for 5 minutes. Then add butter and mix for another 5 minutes to form a dough. Let it rest for 15 minutes.
4) 在桌上撒上少許麵粉，用手揉搓麵團10分鐘，直至麵團可以拉成一層薄膜。 Sprinkle a little flour on the table and knead the dough by hand for 10 minutes, until the dough can be stretched into a thin film.
5) 把麵團整成圓型，放入碗中並蓋上保鮮膜，在室溫約25度發酵45分鐘，發酵好的麵團發大2倍，用手指按下麵團會凹陷並慢慢漲起。 Shape the dough into a round shape, place it in a bowl and cover it with plastic wrap. Let it rise at room temperature (about 25℃) for 45 minutes. The fermented dough will double in size. When you press the dough with your finger, it will indent and slowly rise.
6) 把發酵好的麵團用手按壓把空氣排出，然後平均分成8份，把每個小麵團摺疊並滾成圓形，蓋上保鮮膜讓麵團鬆弛15分鐘。 Press the fermented dough to expel the air, then divide it into 8 equal portions. Fold each small dough and roll it into a round shape. Cover with plastic wrap and wait for 15 minutes.
7) 用棍把小麵團擀成長橢圓形，在較長的一側下方按壓數次固定麵團，把麵團由上而下捲起，把麵團黏緊收口，用手輕輕擀成適當大小的長方條。 Roll the small dough ball into an elongated oval shape with a rolling pin. Press several times on the longer side to secure the dough. Roll the dough up from top to bottom, seal the ends, and gently roll it into a rectangular strip.
8) 在烤盤塗上牛油防黏，把麵團平均排放在烤盤上。把麵團放入沒有開啟的焗爐，在下層放入一碗60度的熱水，發酵45分鐘。 Grease a baking pan with butter to prevent sticking, and put the dough evenly on the pan. Place the dough in an oven that is not turned on, and put a bowl of 60℃ warm water on the bottom rack. Let it rise for 45 minutes.
9) 把發酵好的麵團表面塗上蛋液，蛋液由一隻蛋黃加入一湯匙鮮奶拌勻而成。 Brush the surface of the fermented dough with egg wash, which is made by mixing one egg yolk with one tablespoon of milk.
10) 把焗爐預熱170度10分鐘，放入麵團170度焗20分鐘，然後下火調底至150度焗5分鐘。把出爐的排包脫膜即可。 Preheat the oven to 170℃ for 10 minutes, place the dough in the oven and bake at 170℃ for 20 minutes, then reduce the bottom heat to 150℃ and bake for 5 minutes. Remove the baked bread from the mold.
