超柔软手揉炼乳小餐包 Condensed Milk Rolls

炼乳是一款十分常见的乳制品，它其实就是浓缩的高甜度牛奶，味道很浓郁。不过很多炼乳都是罐装的，买来后开了封用了几次之后剩下的炼乳就不知道该做什么了。本期视频我们利用炼乳的奶香和甜味，做一款不需要厨师机也能操作的炼乳小餐包，不仅造型小巧可爱，味道口感也是松软拉丝非常好吃。
制作要点：
1. 面粉吸水性不同，需要根据具体情况调整水量或者添加少许面粉，每次添加5g；
2. 手揉面团尽量保持面团含水量大一些，出膜更快，手揉前请先观看手揉面教程https://youtu.be/oxDzOD2FBAU；
3. 分割小餐包请用厨房秤，凭手感分不均匀，最后烤出来不好看；
4. 如果没有相同尺寸烤盘，也把小餐包摆得密集一些，形成略小于23*23厘米的矩阵，否则烤17分钟会太久；
5. 二次发酵要注意环境湿度，否则面包表面会干掉，烤出来面包表面会硬；
6. 烤箱务必预热到指定温度，建议买个烤箱温度计，以免因为烤箱温度不准导致结果差异；
7. 烤制中颜色达到金黄色就马上盖上锡纸防止继续上色。
8. 这款面包没有设计得很甜，喜欢吃甜一些的朋友可以再添加5-10g糖。

Baking Tips:
1. If your dough is super sticky, it means the type of flour you use does not absorb liquid as good. In this case, add 5g of flour each time until you get the right consistency.
2. It is recommended you have a higher hydrated dough for hand kneading.
3. Use a kitchen scale when you divide the dough to get equal pieces.
4. If you don't have a similar sized pan, place the buns close to each other to make a matrix that is slightly smaller than 9x9". Otherwise the baking time will not apply.
5. Make sure to create a moist place for final proof. Otherwise the buns get dried out and will come out hard and dry on top.
6. Make sure to preheat the oven so it reaches the desired temperature before baking. An oven thermometer is highly recommended.
7. Cover the top with aluminum foil once the color gets to what you want to prevent the bread get too dark.
8. If you prefer sweeter bread, add 5-10g of additional sugar since I didn't design this to be too sweet.
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手揉前请观看《手揉面教程》Before you proceed with hand kneading, watch：
https://youtu.be/oxDzOD2FBAU
发面的知识请参考《如何发面》Tips for how to make a fermented dough：
https://youtu.be/rXGHSINXmwo
中种其他种面的介绍请参考《北海道吐司》Info about pre-ferments：
https://youtu.be/DdsgYn2IgA4
新手烘焙模具购买指南请参考 Baking tool recommendation for beginners：
https://youtu.be/UnFrDpveBfo

【材料清单】可制作1份16个的小餐包，模具尺寸23*23cm(9x9inch，视频中英寸标记错误)
中种面团：
高筋面粉 180g(手揉推荐高筋，勉强可换蛋白质含量10%以上的中筋，10%以下不考虑）
水 108g或牛奶113g
即发酵母 4g/1Tsp(不需要耐高糖酵母，当然也可以使用耐高糖）
主面团：
中种面团1份
高筋面粉 120g
牛奶 40g
鸡蛋 30g
炼乳 50g(炼乳小餐包，不能省略和替换！）
盐 5g(用比较咸的精盐需要减少到3克）
糖 10g(面包没有很甜，喜欢甜面包可根据个人口味加5-10g糖）
奶粉 15g(没有可不加，同时减少牛奶5g)
软化的无盐黄油 35g(一般我不建议换液态植物油，味道真的不如黄油，既然喜欢烘焙，家中常备黄油，用处多多）

装饰：全蛋液少许。还可撒上杏仁片芝麻等装饰。也可包入豆沙馅等做成有馅料的餐包。
烤制：180°C/350°F 烤17分钟。后期上色后盖锡纸防止颜色太深。烤制温度为标准温度，烤箱温度不准需要根据自己烤箱进行调节。烤制时间是基于把小餐包挨在一起的时间，不要分开摆，否则没有那个拉丝的效果，而且17分钟的烤制时间太长了不适用。

介绍Intro(0:00)
中种面团制作Biga(0:12)
主面团制作Dough(0:50)
静置发酵Fermentation(2:44)
排气分割整形Degas, dividing and shaping(3:00)
入模Place in the pan(3:25)
最后发酵Final Proof(3:46)
预热烤箱Preheat the oven(4:01)
烘烤Bake(4:07)
成品Final Product(4:35)

【Ingredient List】Makes 1 batch of 16 mini rolls with 9x9 inch baking pan.
Pre-ferment(Biga):
Bread Flour180g(Bread flour is recommended for hand kneading，if using all purpose flour, please choose protein content that is higher than 10%）
Water 108g or Milk 113g
Instant Yeast 4g/1Tsp(You don't need high sugar tolerant yeast here.）
The bread dough：
The biga dough
Bread flour 120g
Milk 40g
Beaten egg 30g
Condensed Milk 50g(No substitution cuz this is a condensed milk roll recipe）
Salt 5g
Sugar 10g(Add 5-10g of additional sugar if you prefer sweeter bread)
Milk 15g(Optional, if skipping, reduce the milk by 5g)
Softened Unsalted Butter 35g(I usually don't recommend using vegetable oil because they just don't taste as good.）

Decoration：some beaten egg. You may also sprinkle some almond slices or sesame seed as final touch. You can also put in some fillings to make filled buns.
Bake：Bake for 17 minutes at 180°C/350°F. Cover the bread with aluminum foil when you see the color gets golden to prevent them from getting too dark. The baking temperature is actual temperature, if your oven is not accurate, you may need to adjust the temperature accordingly.
Make sure you place the buns close to each other like what I did, otherwise you won't see the shredding effect and the baking time would be too long if you place them apart.
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