𓏭 最近時間變多了 重拾了以前的烘焙興趣 默默做了很多麵包 爸爸媽媽開始也學會了點菜（喂～ ⁡ 以下我會附上我使用的食譜 大家可以自己去ɢᴏᴏɢʟᴇ搜尋 這些老師的食譜都很棒！！！ 最近愛上用中種法做麵糰 麵包的口感真的很細緻軟綿 連喜歡吃軟麵包的家人們都愛死 ⁡ 啊那個紅豆麵包一直被誤會是蛋黃酥 不要再誤會它了！！它只是穿著蛋黃酥皮的紅豆餡🤣 ⁡ ❶ 海鹽奶油麵包捲 ɢᴏᴏɢʟᴇ：【食譜】海鹽奶油捲｜如何製作一出爐就會被搶光的海鹽奶油捲(塩麵包) ⁡ ❷ 菠蘿麵包 ɢᴏᴏɢʟᴇ：菠蘿麵包（鋪菠蘿皮整形影片） ⁡ ❸ 紅豆麵包 ɢᴏᴏɢʟᴇ：紅豆麵包（冷藏中種法）與紅豆餡做法 ⁡ ❹ 黑糖肉桂捲 ʏᴏᴜᴛᴜʙᴇ：外酥內軟的圈圈黑糖肉桂捲！誰說肉桂卷一定要這樣捲（免機器）ᴄɪɴɴᴀᴍᴏɴ ʀᴏʟʟs ʜᴏᴍᴇᴍᴀᴅᴇ sᴘᴇᴄɪᴀʟ ʀᴇᴄɪᴘᴇ ⁡ 希望大家也可以在烘焙的路上找到興趣 一起在麵粉堆裡面打滾吧～ {\__/} ( • - •) /つ🍪 ⁡ ——————————————— ▫️勻來分類▫️ ✎ #勻手作 ✎ #海鹽奶油麵包捲 #菠蘿麵包 #紅豆麵包 #黑糖肉桂捲

[recipe below] must-try💛 ”𝐨𝐯𝐞𝐫𝐧𝐢𝐠𝐡𝐭-𝐬𝐩𝐨𝐧𝐠𝐞” 𝐬𝐡𝐨𝐤𝐮𝐩𝐚𝐧｜低溫長時間発酵中種法のもちもち食パン 💁🏻‍♂️: wow i love the complex flavour n sweet smell of this milk bread! 👩🏻‍🍳: but i didn’t put any milk in it! sponge-dough is a method used in many japanese bakeries. it takes some planning to prepare the sponge beforehand but is totally worth the effort! the slow pre-fermentation process helps to develop complex flavour (reason why it smells milky even without milk) and a mochi-like texture while allowing the baked bread to stay fresh for longer period of time🍞 白麵包用了70%冷藏中種法製作，比起直接法和湯種麵包，中種麵包有着明顯的香氣。剛出爐第一天就全部KO！ point to note: usually 50%-70% of total flour is used to make the overnight sponge - the higher the percentage, the more intense the flavour and slightly denser the structure 𝕚𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤: (for the sponge dough) ． bread flour 175g ． instant yeast 2g ． sugar 5g ． salt 1g ． water 100g mix everything until there’s no dry flour and store in the fridge for 12-18 hr, covered (for the main dough) ． bread flour 75g ． instant yeast 1g ． sugar 18g ． salt 5g ． butter 15g, room temperature ． water 75g ． sponge dough from above tear the fermented sponge dough into small pieces and mix with all the ingredients except butter in a standing mixer until window pane stage cover and rest for 10 min then add in butter and knead until a smooth window pane is formed again. shape the dough into a smooth ball. leave it in a covered container with seam side down until doubled in size de-gas, cut into 2 or 3 equal weight parts, pre-shape into smooth balls and bench rest for 10-15 min. meanwhile grease your bread pan de-gas again, preferably with a rolling pin to remove any big bubbles. shape and final proof in the bread pan until the top is parallel with the edge of the pan pre-heat the oven to 200°c. reduce temp to 190°c and bake for 30min my bread pan size: 10x19x7cm . . . #japanesebread #shokupan #sandwichbread #softbread #milkbread #breadbaking #bakingideas #homebakedbread #bakinglove #damnthatsdelish #breadbaker #私のおいしい写真 #私の美味しい写真 #餐桌風景 #餐桌日常 #料理すきな人と繋がりたい #食物攝影 #料理写真 #食パン #パン活 #パン好きな人と繋がりたい #パン作り好きな人と繋がりたい #パン作り #自家製パン #パンのある暮らし #手作りパン #焼き立てパン #中種法 #暮らしを整える #おうちごはんlover

那天很lag看到 #厭世媽咪日記，才發現內容和我從片名想像有很大的落差，不論是媽媽或是任何忙碌的現代人，有餘裕照顧自己時，不要吝惜。 昨天用冷藏中種法作了鮮奶油吐司，難得不用狼吞虎嚥吃早餐時，就來認真讓自己安好。