5C液種吐司

1 June 2016 (1 year 9 months)

5C Dough White Toast

早餐兼點心 - 5C液種吐司

材料：

5C液種 200g

（5C 材料：高筋麵粉 200g，水 200g，速發酵母 1g；攪拌均勻室溫放著1小時，再放進冰箱冷藏10小時以上）

牛奶 90g

雞蛋 1粒

日本高筋粉 350g

糖 40g

鹽 4g

速發酵母 5g

無鹽奶油 40g

使用麵包機放入材料的順序為：

1）液體 -> 左糖 -> 右鹽 -> 粉類 -> 麵粉中間挖洞，把即發酵母放入洞內，埋起來 

2）麵包機設定為：主食麵包，中色，1000g

3）10分鐘後加入軟化無鹽奶油

4）3小時即可取出待涼

Ingredients:

5C dough 200g

(5C Ingredients: Bread Flour 200g, Water 200g, Instant Yeast 1g; Combine all the ingredients,

mix well and stay in room temperature for 1 hour, then store in fridge for 10 hours and above)

Milk 90g

Egg 1 pc

Japan Bread Flour 350g

Sugar 40g

Salt 4g

Instant Yeast 5g

Unsalted Butter 40g

For breadmaker:

1) The sequence of input ingredients into breadmaker:

Liquid -> Sugar (Left) -> Salt (Right) -> Flour/Powder -> Dig a hole at middle of flour, put the instant yeast into the hole, cover well with flour

2) Set the menu as: Basic, Medium, 1000g

3) Add softened unsalted butter after 10 mins later

4) Remove the bread from breadmaker, and let it cool after done.

食譜取自 Phaik Lan

最近愛上做5C液種的麵包
上回我出國前做了這款麵包
到我回來前一天都還算軟軟的
比起普通的方法還要耐久
至少3-4天狀況都不錯
上次用烘烤的比較柔軟
這次用麵包機
效果沒那麼理想但是內部組織也是美美的