鮮奶排包 | 最柔軟的食譜 | 怎樣烤出完美的金黃色 Milk Bread |the softest recipe | how to bake the perfect color

#鮮奶麵包#排包#柔軟蓬鬆#milk bread #Pai Bao #soft and fluffy
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⭐食譜内的酵母是速溶酵母，如果用活性乾酵母，用量是速溶酵母的2倍，需要用溫牛奶或溫水和糖活化。
⭐因爲發酵環境的溫度各有不同，發酵時間僅作參考，需要觀察麵糰發酵的大小而調整發酵時間。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同，在配方裏的烘烤温度和时间仅作参考。
⭐如果麵包上色比較早，可提早在麵包上蓋上一層烤爐紙，繼續用原來的溫度烘烤。

⭐ The yeast in the recipe is instant yeast. If active dry yeast is used, the dosage is twice that of instant yeast, and it needs to be activated with warm milk or warm water and sugar.
⭐Because the temperature of the fermentation environment is different, the fermentation time is only for reference, and it is necessary to observe the size of the dough fermentation and adjust the fermentation time.
⭐The oven must be preheated to reach the set temperature before baking.
⭐ Because each oven is different, the baking temperature and time in the recipe are for reference only.
⭐If the bread got the color early, cover the bread with a layer of parchment paper early and continue to bake at the same temperature.

成份：33cm(L) X 22.9cm(W) X 5cm(H)烤盤
500g(2.9杯)高筋麵粉
4g(1茶匙)速溶酵母
20g(3湯匙)奶粉
25g(1.5湯匙)糖
350g(1.4杯)溫牛奶(約36℃/97℉)
60g(3湯匙) 室溫煉奶
5g(3/4茶匙)鹽
80g(1/3杯)無鹽軟化牛油
1個蛋黃
1茶匙牛奶

在预热烤爐180℃/356℉烤約20分钟
Preheated oven to 180℃/356℉ to bake for about 20 minutes

Recipe：33cm(L) X 22.9cm(W) X 5cm(H)baking pan
500g(2.9cups) bread flour
4g(1tsp) instant yeast
20g(3tbsps) milk powder
25g(1.5tbsps)sugar
350g(1.4cups) warm milk(about 36℃/97℉)
60g(3tbsps)room temperature condensed milk
5g(3/4tsp) salt
80g(1/3cup) unsalted soften butter
1 egg yolk
1tsp milk

https://youtu.be/67ZK4EjZMNU

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