# Sunflower Bakery (爱做面包的太阳花) (爱做面包的太阳花) — Full Recipe & Baking Knowledge Base > Home bread baker since 2011, still learning with every loaf. I love making bread and put my heart into every bake. This is my baking journal. Thank you to everyone who enjoys my recipes ❤️. Also a proud dance mom. Canonical URL: https://www.sunflowerbakery.fyi/ Summary Index: https://www.sunflowerbakery.fyi/llms.txt Sitemap: https://www.sunflowerbakery.fyi/sitemap.xml Contact: hello@sunflowerbakery.fyi Total Recipes & Notes: 156 Total Distilled Q&As: 1015 ## Fermentation Methods Guide ### Tangzhong (65°C Water Roux) (汤种，也就是65度汤种。) Flour and water are mixed at a 1:5 ratio and cooked over low heat while stirring until swirl lines appear in the paste (or heated in a microwave, which I covered in a dedicated post). The Tangzhong weight typically makes up 30%-40% of the main dough's flour weight. Baking with this paste is called the Tangzhong method. ### Scalded Dough (Tangzhong / Boiling Water Roux) (烫种) Flour and water are mixed at roughly a 1:1.2 ratio by pouring 100°C boiling water directly into the flour and stirring until smooth with no dry lumps. Chill in the fridge overnight before adding to the main dough. ### Sponge (Chongzhong) (中种) Sponges are categorized by the percentage of total flour they contain, typically 50%, 70%, or 100% sponge. By fermentation method, there is: 1. Standard sponge method, fermented at room temperature for 3-4 hours; and 2. Cold-fermented sponge method, fermented in the fridge for 14-17 hours (and no more than 48 hours). ### Poolish (Liquid Preferment) (波兰种) Mixed at a 1:1 water-to-flour ratio by weight with 0.5%-1% instant dry yeast. You can ferment it at room temperature for about 2 hours or chill it in the fridge overnight. Typically, the poolish accounts for about 25% of the total dough weight. ### Old Dough (Pâte Fermentée) (老面) Mixed at a 2:1 flour-to-water ratio with about 1% instant dry yeast, then fermented in the fridge overnight. Alternatively, pinch off a piece of dough when baking bread, wrap it tightly, and refrigerate it to use as old dough in your next batch (see my dedicated old dough post). ### Levain / Sourdough Starter (Lubangzhong) (鲁邦种) A wild yeast starter cultivated from the natural yeast and lactic acid bacteria present on flour and in the air, without any commercial yeast. Flour and water are mixed in a clean jar and fed regularly at warm temperatures over about a week until active. It requires regular ongoing feedings. I still have so much to learn about sourdough and am actively practicing. ### Direct Method (Single-Proof / Straight Dough Method) (直接法) All ingredients except butter are mixed together directly until a thick membrane forms, then butter is kneaded in until the full windowpane stage is reached, followed by bulk fermentation, shaping, final proof, and baking. **Summary:** In summary, breads made with a preferment or roux hold higher hydration, have a finer and softer crumb structure, taste more flavorful, and stale much more slowly than direct-method breads, staying soft through Day 3. In hot summer weather, using a chilled preferment from the fridge also helps keep dough temperature low and develops a windowpane faster. Check my earlier posts for specific recipes using each method. ## Complete Bilingual Recipe & Baking Notes Archive ### ❓What Should You Brush on Bread Before Baking?❓Egg Wash❓Milk❓Other Options | ❓面包表面到底刷什么呢❓蛋液❓牛奶❓其他 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60c12fd40000000001024c81/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60c12fd40000000001024c81/ - Category: tips - Yield: 6 rolls (六个餐包) Notes (EN): I wonder if any fellow bakers had the same question I did when I first started baking bread: what should you actually brush on top of bread? When a recipe simply said "brush with egg wash" without specifying further, I used to wonder whether that meant egg yolk, egg white, or whole beaten egg. Let's run a side-by-side experiment together. 🍞Washes tested in this experiment: 🔆Melted butter, 🔆Water, 🔆Milk, 🔆Honey, 🔆Whole egg wash, 🔆Pure egg yolk, 🔆Egg white diluted with a tiny drop of water, 🔆Egg yolk diluted with a tiny drop of water 🎈Please see Photos 2, 3, and 4. Photo 2 shows the eight common washes. They correspond to the sixteen dinner rolls in Photo 3, grouped in pairs so that each wash is tested on two rolls. The order is labeled directly on the photos. ‼️Experiment Results: 🔆In terms of shine, pure egg yolk is the glossiest, but I personally do not care for it for two reasons: 1. It browns way too fast in the oven (I had to tent those rolls individually with foil), which makes it easy for the crust to over-darken before the interior is fully baked through. 2. In person, the color looks artificial and gives the crust a thick, tough appearance. 🔆Melted butter and plain water are the most subtle before baking. However, if you brush melted butter over the hot rolls right as they come out of the oven, they look wonderfully glossy and vibrant. You can check the photos in my earlier Old-Fashioned Bread post for reference. 🔆The remaining five washes (milk, honey, whole egg, egg white with water, and egg yolk with water) show very little difference in the final baked rolls. So, which one is my personal favorite? 🎖️🎖️🎖️All things considered, the winner is definitely milk!🎊🎊🎊 Why? Because milk gives a great finish and is by far the most convenient option. You do not have to crack a whole egg just to use a tiny spoonful, and honey is quite sticky and less convenient than milk. So the gold medal goes to milk!🎖️🎖️🎖️ ❤️These results reflect this specific test batch. ❤️Shared as a handy reference for fellow bakers! Notes (ZH): 不知道红薯宝宝们有没有跟我一样有过这样的迷惑，面包表面到底该刷什么呢？在我刚入坑的时候，当我看到方子上如果没有明确写明，只写着刷蛋液的时候是迷惑的，蛋液是指蛋黄呢还是蛋白呢还是全蛋呢？ 那我们一起来做个实验吧。 🍞本次试验所用到的刷面材料：🔆黄油，🔆水，🔆牛奶，🔆蜂蜜，🔆全蛋液，🔆纯蛋黄，🔆蛋清掺一丁点儿水，🔆蛋黄掺一丁点儿水 🎈请看图二，三，四 图二是八种常用的刷表面的材料，对应图三中十六个餐包，每两个为一组，也就是每一种刷面材料对应刷两个餐包。顺序如图所示，都有标注。 ‼️实验结果： 🔆从亮度上来讲是纯蛋黄最亮，但是我个人不喜欢，原因有二：1烤的时候上色过快(我后来是单独用锡纸盖她的)，容易导致里面没烤透表面已太老。2实物看起来颜色很生硬，视觉上表皮有老厚的感觉。 🔆最没有存在感的是黄油，水。但是，如果刚出炉的时候趁热再刷一遍黄油，那是神采奕奕的，可以参考我以前的一篇<<老式面包>>笔记里的图片。 🔆以下五种材料牛奶，蜂蜜，全蛋液，蛋清掺水，蛋黄掺水从成品来看几乎没有很大的差别。 那么，最终，我最喜欢哪个呢? 🎖️🎖️🎖️综上所述，当然是牛奶呀🎊🎊🎊，为啥?因为牛奶效果不差，并且在保证有效果的前提下方便呀，不用专门留一口鸡蛋在那，蜂蜜还挺黏的，也没有牛奶方便。 所以最终把金牌颁给牛奶🎖️🎖️🎖️。 ❤️此结果谨代表本次实验结果 ❤️给有同样需要的小伙伴参考 Distilled Q&As (22): - Q: What temperature and baking time do you usually use for small dinner rolls like these? (一般烤这种小面包多少火烤多久呢？) A: About 20 minutes at 180°C. Keep a close eye on them the first time you bake and adjust as you get to know how your oven runs. Every oven bakes a little differently, and conventional deck ovens also differ from convection fan ovens. (二十分钟左右，180度。第一次烤的时候注意观察，慢慢摸熟自家烤箱脾气做出相应调整，不同烤箱有差异，平炉风炉也有差异 下次试试提高一点温度。餐包放中层烤，吐司放下层。 一般中种法组织会比较绵密，有可能是发酵过度。 餐包的发酵时间比吐司会短一些 要不下次提高一点温度？一般四十分钟吐司都熟了) - Q: I have seen recipes that brush with whole egg + milk + a pinch of salt. Do you know how that turns out? (看过有刷全蛋液+牛奶+少许盐的，不知这个是什么效果) A: I have brushed with whole egg mixed with milk before, but I have never tried adding salt to it. (全蛋液加牛奶刷过，加盐的没试过 有可能的，比如我们做盐可颂，喷水，放一些海盐) - Q: What can you brush on bread to keep the crust crisp? (想请教一下，面包表面刷什么能让其保持干脆？) A: Brush or mist with water, and bake at a slightly higher temperature. That said, by the next day it will lose its crispness and just feel slightly dry. (刷水，烤的时候温度要高一点。但是放到第二天也不脆了，只是会有点干 对，进烤箱前刷一点水，试试看。表皮要干脆其实跟配方也是有关系的。 参考硬欧包的配方，我觉得少油会有帮助) - Q: When I brush with milk, the crust still bakes up hard. Please help! (但我刷牛奶，烤出来表皮也是硬硬的，救救我吧) A: Try making them with my Poolish loaf dough recipe. Divide into 45g to 50g dough balls and bake on the middle rack at 190°C for about 16 minutes. That formula bakes up super soft. (姐妹试试波兰种吐司面包体的方子来做，45或者50克左右一个面团，烤箱中层，190度，16分钟左右。这个方子做出来很柔软。 自己吃不用涂没关系，自然亚光也挺好的。) - Q: These dinner rolls look so delicious! Could you share the dough recipe? (这个小餐包感觉好好吃啊 可以分享下方子吗) A: Yes, they are super soft and tasty. I used my Poolish Hokkaido Milk Loaf dough formula. Just scale the weights based on how many 50g rolls you want to make. (嗯嗯，很软很好吃，用的是波兰种北海道吐司的面团方子。量换算一下，一个餐包50克，看你要做几个就算一下。 我前几天发的笔记，波兰种北海道吐司) - Q: Hi! If I want to bake one Pullman loaf and one tray of dinner rolls at the same time, how much Poolish or sponge and main dough should I use? (你好 如果想要同时做一个吐司、一盘小餐包 那么波兰种或中种的量和主面团应该多少呢？) A: I have separate posts for Poolish Milk Dinner Rolls and Poolish Hokkaido Milk Loaf on my page. You can simply add the ingredient weights from those two recipes together. (我有一个波兰种的牛奶小餐包笔记还有波兰种北海道吐司笔记，姐妹把这两篇笔记里的用量加一下 这个，如果我一起做的话，我会分开烤，餐包发酵时间比吐司短。) - Q: What are the dimensions of your baking pan? (烤盘多大尺寸的呀。) A: This one is 26x26x6 cm. (这个是26x26x6的 嗯嗯，70克左右，这一盘差不多就是两个450克吐司的面团的量) - Q: I brushed my rolls with milk, but they would not brown for the longest time. I turned up the heat and baked longer, and the crust came out really hard. They were half-fist-sized rolls baked at 160-170°C top and bottom heat for 20 minutes with no browning, and there was no egg in the dough. (想问下，我面包刷的牛奶，但是半天不上色，我就加火和时间结果开出来表皮很硬，半拳头大小的面包，上下火160-170度20分钟没上色，面包没加鸡蛋) A: Try brushing softened butter over the hot rolls right when they come out of the oven. Adding egg to the dough also improves the crumb structure and browning. Also make sure not to over-proof during the second proof, as over-proofing will make the bread hard with a coarse crumb. (姐妹可以试试出炉的时候趁热刷上软化的黄油。当然，如果面团里加鸡蛋的话会很好的改善面包组织。还有注意二发不要过头，二发过头面包也会硬，组织也会不好) - Q: I don't like the artificial look of egg wash. I always feel an unwashed crust has the most natural bake color. Also, is browned egg wash on the crust completely healthy? (不喜欢刷液后假假的颜色。始终认为什么都不刷而呈现的烤色最真实自然，能否确定蛋液烤糊后健康吗？) A: Yes, for my everyday loaves over the years I usually don't brush anything on top either. Some bakers enjoy a glossy finish just like I did when I first started, so I put this test together as a reference for anyone who needs it. (嗯，我这些年平时做吐司都不刷，有些小伙伴喜欢刷就像当年的我，所以就给有需要的小伙伴一个参考) - Q: Brushing with whole egg wash first and then brushing with honey 10 minutes before taking them out of the oven is amazing! (先刷全蛋液，出锅前十分钟刷蜂蜜，绝绝子) A: Yes, that works great! For this simple comparison test, I stuck to brushing everything just once before baking to see the baseline results. (嗯嗯是的。这次做一个简单的实验，就统一只刷一次看看效果。) - Q: What about egg yolk mixed with milk? (蛋黄➕牛奶呢？) A: It turns out slightly glossier and nicer than egg yolk diluted with water. (比蛋黄掺水亮一点好一点) - Q: I drank the last sip of leftover milk after mixing the dough, and then after shaping and finishing the second proof, the video said to brush with milk before baking! (和面的时候多出来的一口牛奶我给喝了，然后跟着视频做到整好型二次发酵好，说要刷牛奶然后进烤箱烤) A: It is totally fine to skip brushing anything on top. (不刷没关系的) --- ### Flaxseed Bagels | Classic Plain Bagels | Everything Bagel Seasoning | 亚麻籽贝果|原味贝果|贝果调味料 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61e0fc18000000002103f1b0/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61e0fc18000000002103f1b0/ - Category: bagel - Yield: 10 bagels (十个贝果) - Bake Time: 16—18 min - Ingredients (EN): Dough: Bread flour 600g; Dough: Ground flaxseed meal 15g (optional); Dough: Room-temperature water 340-360g (adjust as needed; I used 360g, use ice water in summer); Dough: Salt 4g; Dough: Sugar 25g; Dough: Instant dry yeast 6g; Dough: Butter 20g; Poaching water: Granulated sugar 50g; Poaching water: Water 1000g - Ingredients (ZH): 面团部分用料: 高筋粉600克; 面团部分用料: 亚麻籽粉15克(可以省略); 面团部分用料: 室温水340—360克(酌情增减，我用了360克，夏天请用冰水); 面团部分用料: 盐4克; 面团部分用料: 糖25克; 面团部分用料: 干酵母6克; 面团部分用料: 黄油20克。; 煮贝果糖水用料: 白砂糖50克; 煮贝果糖水用料: 水1000克 Notes (EN): This bagel recipe includes 15g of ground flaxseed meal. If you do not have any on hand, simply omit it to make classic plain bagels 🤗. 🍞Ingredients: Makes 10 bagels. Halve the dough ingredients if you only want to make 5 bagels. 🌼Dough: Bread flour 600g, ground flaxseed meal 15g (optional), room-temperature water 340-360g (adjust as needed; I used 360g, and use ice water in summer), salt 4g, sugar 25g, instant dry yeast 6g, butter 20g. 🌼Poaching water: Granulated sugar 50g, water 1000g. 🌼Optional toppings: Everything bagel seasoning, cheese. 🍞Method: 1️⃣Place all dough ingredients except the butter into the mixer bowl in the order of water, salt, sugar, flour, and yeast. Mix on low speed until combined, then knead on medium speed and back to low until the dough reaches the thick membrane stage (medium gluten development). Add the softened room-temperature butter and continue kneading until it reaches a thin, translucent membrane. 2️⃣Divide the dough into 10 equal pieces. Shape each into a tight ball, cover with plastic wrap, and let bench rest for about 10 minutes before shaping. Please refer to Photos 7 and 8 for the detailed shaping steps (those photos are from my whole wheat bagel post, which you can also check on my profile). 3️⃣Cover the shaped bagels and let them proof for about 40 minutes (or about 30 minutes in summer). If your oven takes 30 minutes or longer to preheat, time it accordingly and start preheating early. If your oven preheats in just a few minutes, wait until you start boiling the poaching water. 4️⃣When proofing is nearly complete, bring the 50g sugar and 1000g water to a boil in a wide pot, then lower to a gentle simmer. Poach each bagel for about 30 seconds per side, drain well, and arrange on a baking sheet. Top with Everything bagel seasoning, cheese, or leave plain. 5️⃣Bake on the middle rack at 200°C for about 16 to 18 minutes. 6️⃣Once baked to a golden brown crust, transfer the bagels to a wire rack to cool and enjoy! #Bagels #HealthyBaking #MyBakingDiary Notes (ZH): 这个贝果方子加了15克亚麻籽粉，如果没有的可以省略，那就是原味贝果🤗。 🍞用料:此方可做十个贝果，如果只做五个，面团部分用料请减半。 🌼面团部分用料：高筋粉600克，亚麻籽粉15克(可以省略)，室温水340—360克(酌情增减，我用了360克，夏天请用冰水)，盐4克，糖25克，干酵母6克，黄油20克。 🌼煮贝果糖水用料：白砂糖50克，水1000克 🌼其他用料(如果没有，可以省略)：贝果调味料，芝士 🍞做法： 1️⃣把面团用料部分中除黄油以外的所有用料按照水，盐，糖，面粉，酵母的顺序放入搅拌筒，低速混合均匀后转中速再低速，打至可以拉出厚膜的状态时,加入室温软化的黄油，打至可以拉出薄膜。 2️⃣把面团分成等量的十份，滚圆，用保鲜膜盖好，松弛十分钟左右，开始整形。具体整形方法请参考图7,8(这是我全麦贝果的方子，有兴趣的小伙伴可以在我的主页翻阅一下)。 3️⃣整形完以后要盖起来发酵四十分钟左右，(夏天半小时左右)。如果你的烤箱预热需要半小时以上，那么算好时间，可以开始预热了，如果你的烤箱预热很快，只需要几分钟，那么不着急等煮贝果的时候才开始预热。 4️⃣发酵的差不多的时候，把煮贝果的糖跟水放到一个锅里煮开，然后调小火，每一个贝果每一面都煮30秒左右，沥干水分，放在烤盘上备烤。此时可以加上自己喜欢的贝果调味料或者芝士，或者什么都不需要加。 5️⃣烤箱200摄氏度，中层，烤16—18分钟左右。 6️⃣烤好的贝果表面上色漂亮，取出来后放架子上晾凉就可以吃啦！ #贝果 #减肥减脂吃这些 #我的烘培日记 Distilled Q&As (4): - Q: Hello teacher, for Hokkaido milk toast, does a convection fan oven or a conventional top-and-bottom heat oven give a softer loaf? (你好老师，北海道吐司用风炉好软一些还是上下火烤好一些) A: I did not have a convection oven until last year. When I bake open-top loaves in my convection oven, the airflow tends to blow the tops lopsided, so I only use the convection setting for lidded Pullman loaves. I am not sure if that is just my technique. (我以前没有风炉，去年才入的，用风炉烤的吐司容易一边倒，所以我只有加盖吐司才用风炉。也不知道是不是我操作不当。 最近太忙，都是匆匆忙忙做但是没有时间拍照。谢谢妹妹记挂。 ❤️❤️❤️) - Q: Why haven't you posted lately? (怎么不更新啦) A: Thank you for checking in! I still read comments and chat with everyone every day. Life has just been super busy lately. I still bake bread regularly, I just haven't had the time to take photos and write up the recipes. (谢谢姐妹，我每天都有在看的，也在跟姐妹们互动。主要现在太忙了，平时面包一直也是在做，但是都没空拍照写方子。 我有一篇笔记是关于面粉的，妹妹可以往前面翻一翻) - Q: Have you tried cold overnight fermentation for loaf bread? Could you share a recipe where you mix the dough at night and bake it the next evening after work? Office workers don't have enough time on weeknights! (亲，你试过冷藏发酵法做吐司吗？能不能出一期适合前一天晚上做好第二天晚上回来烤的那种配方，上班族没有那么长时间做又喜欢) A: I used cold fermentation a long time ago 😊. Nowadays I prefer the sponge (Chongzhong) method. Compared to cold fermentation, the active time saved is very similar: cold-proofed dough still needs about 30 minutes to warm up before shaping, whereas with an overnight sponge, you mix the main dough and only need a 20 to 30 minute rest before shaping. (我很久很久以前用过😊，现在我是用中种法，跟冷藏法比其实省的时间差不了太多，冷藏面团需要半小时左右回温再操作，中种法的话混合完主面团后也是松弛二十分钟至半小时左右就可以操作了。) - Q: What baking equipment do you use? (请教您都用了哪些设备) A: I used to bake in the large built-in Bosch oven that came with our house, and later I bought a countertop Breville oven, which I use for most bakes now. (我以前用一个房子买来的时候自带的嵌入式博世大烤箱，后来买了个小的铂富烤箱就用小的烤了) --- ### Milky Pull-Apart Loaf | Ultra-Fine, Tender Crumb | Single-Proof Method | 奶香手撕吐司|组织非常绵密|一次发酵 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61c56f52000000002103f814/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61c56f52000000002103f814/ - Category: toast - Fermentation: direct - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 40 min - Ingredients (EN): Bread flour 540g; Egg 110g; Sugar 60g; Sweetened condensed milk 60g; Heavy whipping cream 70g; Milk 170g; Milk powder 50g; Instant dry yeast 6g; Salt 6g; Butter 40g; Water 23g (not in original recipe; add as needed) - Ingredients (ZH): 高筋粉540克; 鸡蛋110克; 糖60克; 炼乳60克; 淡奶油70克; 牛奶170克; 奶粉50克; 干酵母6克; 盐6克; 黄油40克; 水23克(这个水原方子没有，大家根据情况酌情添加) Notes (EN): 🌼The original formula comes from Man Xiaoman with almost no changes, except that I added an extra 23g of water. Even with that addition, the dough is still on the firm side. I highly recommend this recipe: as you can tell from the ingredient list, the finished loaf has a rich dairy aroma, and because it uses the single-proof method and is rolled out long and coiled with extra turns during shaping, the crumb structure is remarkably fine and tender 👍. 🍞Ingredients: Makes two 450g Pullman loaf pans (halve the recipe for one loaf) Bread flour 540g, egg 110g, sugar 60g, sweetened condensed milk 60g, heavy whipping cream 70g, milk 170g, milk powder 50g, instant dry yeast 6g, salt 6g, butter 40g, water 23g (this water is not in the original recipe; hold it back and add as needed). 🍞Method: 1️⃣Place all ingredients except the butter into the mixer bowl (hold back the 23g water at first and add as needed). Mix and knead until the dough reaches the thick membrane stage (medium gluten development), then add the butter and continue kneading to the full windowpane stage (thin, translucent membrane). 2️⃣Divide the dough directly into 6 equal pieces, roll each out long, coil it up, and place into two 450g Pullman loaf pans. 3️⃣Proof in a warm, humid spot until the pans are 70% full. 4️⃣Bake in a conventional deck/home oven at 180°C for about 40 minutes. 🌼Baker's Notes: 1. Adjust the baking temperature and time according to how your oven runs. This formula uses 270g of flour per loaf pan, so it needs a few more minutes in the oven than a standard 250g flour loaf. 2. Conventional top-and-bottom heat ovens and convection fan ovens bake differently. A convection oven needs a lower temperature and shorter baking time. 3. The dough feels relatively firm and dry, which is completely normal and is one of the reasons the crumb structure turns out so fine and dense. 4. Do not over-proof a lidded Pullman loaf; proofing to 70% full in the pan is ready to bake. #LoafBread #BreadLover #WaysToBakeLoafBread Notes (ZH): 🌼原配方来自曼小曼，基本没有改动，除了，我额外多加了23克水。面团整体还是偏干的。这个方子非常推荐，从用料就可以看出成品一定是奶香浓郁的，再加上一次发酵，整形的时候擀长，多卷几圈，成品组织非常绵密👍。 🍞用料:两个450克吐司的量，如果只做一个请减半 高筋粉540克，鸡蛋110克，糖60克，炼乳60克，淡奶油70克，牛奶170克，奶粉50克，干酵母6克，盐6克，黄油40克，水23克(这个水原方子没有，大家根据情况酌情添加) 🍞做法： 1️⃣把除黄油以外的所有用料加入搅拌筒，(水的部分先预留，看情况酌情添加)，打至可以拉出厚膜的时候加入黄油，打至可以拉出薄膜。 2️⃣把面团直接分成等量的六份，直接擀卷入模，此方是两个吐司模的量。 3️⃣放到温暖湿润的地方发酵至7分满。 4️⃣烤箱平炉180度，烤40分钟左右。 🌼碎碎念： 1关于烤箱的温度时间都需要根据自家烤箱脾气来调整。这个方子每个吐司的面粉用量是270克，所以比250克的要相对多烤几分钟。 2平炉风炉烤的时间温度也是有差异的，这点一定要注意。风炉相对温度低时间短。 3面团整体比较干，是正常的，这也是吐司绵密的一个原因之一。 4加盖吐司不要发的太满，七分满就可以烤了。 #吐司 #面包控 #吐司的N种做法 Distilled Q&As (22): - Q: What is the difference between the single-proof method and the standard two-proof method? (请问一下面包一次发酵和二次发酵的区别) A: A single-proof loaf typically has a finer, tighter crumb structure than a two-proof loaf. (一次发酵的吐司组织会比二发的细腻一些 因为发酵特有的过程，二发的吃起来会更有风味一些，同时也会相对松软一些。面包老化速度二发的也会慢一些。 是的一发组织细腻，这是一发除了节省时间外的另一个优点。然后你不是问我二发吗？我就回答了二发的特点。 没事，祝姐妹成功) - Q: For some reason, whenever I bake a lidded Pullman loaf it never fills the corners, whereas baking without the lid gives nice high domes. (你好，ka5qt的有配方吗) A: A lidded Pullman loaf needs slightly higher heat or a bit more baking time than an open-top mountain loaf. Could your oven temperature be running a touch low? (我的第一个厨师机就是5的，跟8比起来是动力不足的感觉，主要它的搅拌头几乎是一个平面，8的是一个螺旋状，感觉更给力。不过我也用了十年。没有坏，就是想更新了。 有的，但是我会一分钟的样子就转回2档，担心坏掉) - Q: Why haven't you updated in so long? (不知道为啥，我做加盖的吐司烤出来总是不满，不加盖反倒小山丘) A: Thank you for thinking of me! Life has just been very busy lately. (加盖吐司比山形吐司需要多一点火候跟时间，姐妹会不会火候差一点点？ 可能火候差一点点 下火试试190看。我现在用的新烤箱也是在不断尝试调整中，有些方子面粉量大些，时间也相对要长一些。) - Q: I just made this today using autolyse with Man Xiaoman's original formula. After dissolving the yeast in extra water, my dough felt quite wet. Why did you find the recipe dry? Could it be my flour brand, or does omitting milk powder change the hydration? (博主为什么那么久没有更新呢？) A: The base recipe is definitely a low-hydration, firm dough, and omitting milk powder would make it slightly wetter, plus dissolving yeast in extra water adds hydration. Either way, the baked loaf is truly delicious! (谢谢姐妹记挂，现在生活太忙了 嗯嗯💖那时候疫情困在家里时间很多就码了一些方子。现在都是匆匆做，根本没空拍照。) - Q: Which stand mixer do you use? There are so many choices it's overwhelming! (太厲害了吧！) A: Mine is a KitchenAid 8-quart commercial stand mixer. I posted a dedicated review note about it around May or June last year. (我也是时不时的会做不好的，这个方子成功率比较高味道也好，建议试试，祝成功) - Q: Can I knead this by hand without a stand mixer? (今天刚刚做了水合的，也是曼小曼原方，后来因为水化酵母之后，就变水多了，为什么感觉这个方子偏干呢，我怎么觉得不干是我的面粉关系吗？哦，有没有奶粉会影响干湿吗？) A: Hand kneading is quite a workout. If you knead by hand, I recommend using an autolyse rest first to help gluten develop more easily. You can also search for hand-kneading tips shared by other bakers. (这个方子是很干的，跟没有奶粉没有关系，但是成品真的就是特别好吃 嗯，有这个可能性。面粉吸水性有差异。) - Q: For a beginner buying a Pullman loaf pan, is it better to get one with a lid or without a lid? (亲，请问一下您用的什么厨师机，挑的眼花缭乱！) A: Buy a pan that comes with a lid. You can always leave the lid off when you want to bake an open-top mountain loaf. (我的是 kitchenaid 8 qt的，去年五六月的时候发过一篇笔记的) - Q: So glad I found your page! You are the exact bread teacher I have been looking for. I am a total beginner and look forward to learning from you! (没有厨师机可以手揉吗？) A: Thank you so much for your kind words! (手揉会很辛苦，如果手揉的话建议用水合法，有利于出膜，姐妹可以搜一下别的姐妹关于手揉的一些小技巧。) - Q: 你好 请问下新手到底买吐司盒，带盖的好还是不带盖子？ (你好 请问下新手到底买吐司盒，带盖的好还是不带盖子？) A: 买带盖的，带盖的也可以不用盖烤山形的 (买带盖的，带盖的也可以不用盖烤山形的) - Q: 刷到宝藏博主啊！ 您正是我要寻觅的面包老师呀！ 我是新手小白，未来多多向您请教学习 (刷到宝藏博主啊！ 您正是我要寻觅的面包老师呀！ 我是新手小白，未来多多向您请教学习) A: 谢谢姐妹喜欢 (谢谢姐妹喜欢) - Q: 你好 如果推荐一个万能欧包面包胚的配方（常吃最好低热量的），请问哪个配方好 (你好 如果推荐一个万能欧包面包胚的配方（常吃最好低热量的），请问哪个配方好) A: 欧包我做的不多，还没有总结出万能配方☺️☺️☺️ (欧包我做的不多，还没有总结出万能配方☺️☺️☺️) - Q: 请问一下面包一次发酵和二次发酵的区别 (请问一下面包一次发酵和二次发酵的区别) A: 一次发酵的吐司组织会比二发的细腻一些 因为发酵特有的过程，二发的吃起来会更有风味一些，同时也会相对松软一些。面包老化速度二发的也会慢一些。 是的一发组织细腻，这是一发除了节省时间外的另一个优点。然后你不是问我二发吗？我就回答了二发的特点。 没事，祝姐妹成功 (一次发酵的吐司组织会比二发的细腻一些 因为发酵特有的过程，二发的吃起来会更有风味一些，同时也会相对松软一些。面包老化速度二发的也会慢一些。 是的一发组织细腻，这是一发除了节省时间外的另一个优点。然后你不是问我二发吗？我就回答了二发的特点。 没事，祝姐妹成功) --- ### Rich Heavy Cream Loaf | Direct Method | Deep Milky Aroma | 淡奶油奶香吐司|直接法|浓郁奶香 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61a6fb61000000000102b3f9/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61a6fb61000000000102b3f9/ - Category: toast - Fermentation: direct - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 30 min - Ingredients (EN): Bread flour 500g; Egg 100g; Salt 3g; Heavy whipping cream 110g; Milk powder 20g; Milk 200g; Sugar 60g; Instant dry yeast 6g; Softened room-temperature butter 50g - Ingredients (ZH): 高筋粉500克; 鸡蛋100克; 盐3克; 淡奶油110克; 奶粉20克; 牛奶200克; 糖60克; 干酵母6克; 室温软化黄油50克。 Notes (EN): 🌸I used a generous amount of heavy whipping cream along with plenty of butter in this loaf, and the flavor turned out exactly how I wanted. 🌸I did not make this just to use up leftover whipping cream; I simply craved a deeply milky, pillowy-soft loaf. Now that the weather is cold, we need a little extra comfort to keep warm. That is my excuse for indulging anyway ☺️. Weight loss can wait until spring 🤣. 🍞Ingredients: Makes two 450g Pullman loaf pans (halve all ingredients for one loaf). Bread flour 500g, egg 100g, salt 3g, heavy whipping cream 110g, milk powder 20g, milk 200g, sugar 60g, instant dry yeast 6g, softened room-temperature butter 50g. 🍞Method: 1️⃣Place all ingredients except the butter into the stand mixer bowl and mix until the dough reaches the thick membrane stage (medium gluten development). Add the softened butter and mix on low speed until fully incorporated into the dough, then switch to medium speed and finish on low speed until the dough reaches the full windowpane stage (thin, translucent membrane). 2️⃣Shape the dough into a tight ball, cover, and let it complete the first proof (bulk fermentation) in a warm place until doubled in size. Dip a finger in flour and poke the center of the dough; if the indentation holds without springing back, the first proof is done. 3️⃣Turn the dough out, gently degas to release large air bubbles, divide into 6 equal pieces, shape into tight balls, cover, and let bench rest for 15 minutes. 4️⃣Roll out, coil, and place into the loaf pans. Proof in a warm, humid place until the pans are 80% full. 5️⃣Bake on the bottom rack at 180°C for 30 minutes, tenting with aluminum foil halfway through once browned. ❤️Baker's Notes: 1. Adjust the milk quantity slightly depending on the water absorption of your flour. 2. Adjust the baking temperature and time according to how your oven runs. 🌼I used Bob's Red Mill bread flour and baked in my Breville oven. Room temperature today was 13°C; the first proof took 80 minutes and the second proof took 100 minutes, for your reference. #WaysToBakeLoafBread Notes (ZH): 🌸这款吐司我放了很多淡奶油，并且同时也加了不少的黄油，成品是我想要的味道。 🌸不是为了消耗淡奶油，真的只是想吃一口浓郁的奶香的软绵吐司，天冷了，需要囤点脂肪来御寒，也算是自己馋的借口吧☺️，减肥的事等开春再说吧🤣。 🍞用料:两个450克吐司模的量，如果只做一个，各种用料请减半。 高筋粉500克，鸡蛋100克，盐3克，淡奶油110克，奶粉20克，牛奶200克，糖60克，干酵母6克，室温软化黄油50克。 🍞做法: 1️⃣把除黄油以外的所有用料加入厨师机搅拌均匀，打至可以拉出厚膜，这时加入黄油，低速搅拌，让黄油完全跟面团融合，转中速，再低速，打至可以拉出薄膜的状态。 2️⃣把面团滚圆，盖好，放到温暖的地方发酵至两倍大，手指沾面粉，在面团中间戳个洞，不会回缩，面团的基础发酵完成。 3️⃣把面团取出来，轻轻排掉大气泡，分成等量的六份，滚圆，盖好，松弛15分钟。 4️⃣擀卷入模。放到温暖湿润的地方发酵至模具八分满。 5️⃣180度，烤箱底层，30分钟，中途盖锡纸。 ❤️碎碎念： 1牛奶的量因为面粉吸水性差异请酌情增减。 2烤箱的温度时间，根据自家烤箱脾气调整。 🌼我用的是鲍勃红磨坊的面粉，烤箱是铂富，今天室温13度，一发80分钟，二发100分钟，供大家参考。 #吐司的N种做法 Distilled Q&As (25): - Q: Why did my dough lose gluten strength the longer I kneaded this formula, until it wouldn't hold together at all? (为什么我用这个配方，越揉越不成筋，最后面团一点也不成筋。) A: Have you run into this issue before? I once tried a recipe with even more egg and heavy cream that still reached windowpane, though that dough felt very greasy so I never made it again. Be careful not to over-mix or let the dough overheat. (妹妹以前有没有碰到过这个情况？我用过一个蛋奶油更多的方子，也是出膜的，但是那个面团非常油，所以我后来就没再做了。 不知道怎么会这样😯，真不好意思让妹妹浪费了两次 谢谢妹妹反馈) - Q: When starting the dough, you put cold milk and cold heavy whipping cream straight from the fridge into the stand mixer. However, some recipes suggest warming the milk or water to around 35°C, dissolving 25g of sugar and the yeast in it for 10 minutes, and then mixing with the remaining ingredients before adding butter. Why do some recipes call for icy cold liquids and others call for warm liquids? Thank you 🙏 (人生第一次做吐司，非常非常成功，激动) A: Warm milk helps dissolve the sugar and activate the yeast quickly, which is helpful in cold winter kitchens. In the summer, however, I worry much more about the dough temperature getting too high during machine kneading and causing premature fermentation, which hurts the crumb structure. (我是简单粗暴的把红豆沙包进去做成小餐包，不是正宗的日式红豆包☺️ 可以，就是冷藏发酵取出来后面团需要回温到16度以上再操作 不客气，祝妹妹成功) - Q: What bread machine do you recommend for a beginner? (想问下一开始和面把除了盐、黄油，其他都是冷藏的牛奶、淡奶油都放进厨师机，但有些做吐司的就建议先把牛奶加热至35度或水35度左右，然后加25克糖溶解再把酵母放进去搅拌溶解，过10分钟和其他料一起搅拌，最后放黄油一起出膜，就想问一会儿冰的一会儿是温热的，应该是什么呢？谢谢🙏) A: I have used both Black+Decker (bought at Target) and Hamilton Beach (bought at Walmart). There is not a huge difference between them, except the Hamilton Beach has a larger 2-pound capacity compared to 1.5 pounds for the Black+Decker. (对于温牛奶我的理解是为了方便把酵母跟糖化开，让酵母可以更好的工作，比较适合冬天这么操作。夏天的话我更担心面温会容易过高而导致提早发酵影响面包组织。 我有一个简单粗暴的顺序，就是把液体盐糖蛋这些放好后盖上面粉，最后在面粉上加上酵母，目的就是让酵母不要直接跟盐糖接触到，避免减弱活性 我没有用过代糖，据用过的姐妹说代糖不行) - Q: Hello, what oven thermometer do you use? Any recommendations? (新手推荐什么面包机啊) A: I actually do not use a separate oven thermometer. I just go by the temperature shown on my oven display, which is why temperatures can vary quite a bit between different ovens ☺️. (我用过 black decker和 Hamilton,前者 Target买的，后者沃尔玛买的。没有很大区别，就是 Hamilton的容量大一些，是两磅的。前者是1.5磅 不客气，沃尔玛的是 Hamilton Beach,少打了一个字) - Q: I have the same oven! If I only bake one loaf, is it still 180°C for 30 minutes? (您好，请问您用的是什么测温仪？有推荐的吗？) A: Yes, baking one loaf or two loaves uses the same temperature and time. Still, keep an eye on it and fine-tune for how your individual oven runs. (我没有买烤箱温度计，使用的温度就是烤箱显示的温度，所以不同的烤箱会有差异☺️ 噢噢，我用的是Costco买的Taylor的一个插入式温度计 ☺️☺️☺️谢谢姐妹喜欢) - Q: Does the heavy whipping cream keep this direct-method loaf soft even after two or three days? (亲 同款烤箱 只做一个吐司 是不是也是180度 30分钟) A: Yes, the heavy whipping cream makes a big difference in keeping the crumb soft. Even so, I still slice and freeze my loaves out of habit, leaving out only what we will eat the next day. That way, when we thaw a slice three days or a week later, the texture tastes almost freshly baked. (是的，一个吐司和两个吐司时间温度一样。但是具体的时间跟温度要根据自家烤箱脾气调整 嗯嗯，祝下次成功) - Q: What if I finish kneading to the full windowpane stage late at night and need to go to sleep? Can I put the dough in the fridge until the next day? (请问是不是因为用了淡奶油所以用直接法保存了两三天也不会影响什么口感呢) A: Baker Keji recommends letting the dough ferment at room temperature for 30 minutes, flipping the dough over once, and then placing it covered in the refrigerator for cold bulk fermentation overnight. (是的，淡奶油是大功臣。不过我还是习惯性的切好分装冻起来，只留出第二天的口粮。这样第三天或者下一周取出来吃的时候口感跟刚做好的几乎没差。) - Q: Should the heavy whipping cream be at room temperature or cold from the fridge? Also, can salt and yeast go in at the same time? (我有点问题我如果揉出薄膜后想睡觉了怎么办 可以放冰箱隔天再操作吗) A: I use the heavy whipping cream cold straight from the refrigerator. I place the salt, sugar, and liquids in the bottom of the mixer bowl first, add the flour on top, and place the yeast on top of the flour. I wrote out that exact layering order in my other posts, though I didn't repeat it here ☺️. (克己老师说过可以这样操作：发酵三十分钟后，面团翻个面，放冰箱冷藏发酵。) - Q: Can I substitute trehalose for the regular sugar in this recipe? (请问淡奶油是常温还是冷藏过的！还有盐和酵母一起放吗？) A: I haven't tested trehalose in this recipe 😊. (淡奶油是冰箱拿出来直接用的。盐，糖，液体我是先放的，然后加面粉，酵母放在面粉上面。我别的笔记有专门写这个放的顺序的，这篇没有写☺️。 对，酵母跟盐，糖不能直接接触。加油) - Q: 这个里面的糖可以用海藻糖替代吗？ (这个里面的糖可以用海藻糖替代吗？) A: 这个我没有试过呐😊 (这个我没有试过呐😊) - Q: 请问这是用的什么面粉呀～ (请问这是用的什么面粉呀～) A: 鲍勃红磨坊的 (鲍勃红磨坊的) - Q: 请问你的吐司磨具是什么磨具呢？是低糖磨具吗？还是？ (请问你的吐司磨具是什么磨具呢？是低糖磨具吗？还是？) A: 我的是三能450克金波纹 (我的是三能450克金波纹) --- ### Whole Wheat Cranberry Bagels | Base Whole Wheat Bagel Formula | 全麦蔓越莓贝果|全麦贝果基础配方 - EN URL: https://www.sunflowerbakery.fyi/en/posts/619879a7000000002103e0b2/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/619879a7000000002103e0b2/ - Category: bagel - Oven Temp: 200°C - Bake Time: 18 min - Ingredients (EN): Bagel dough: Whole wheat flour 90g; Bagel dough: Bread flour 210g; Bagel dough: Water 170-185g; Bagel dough: Salt 2g; Bagel dough: Sugar 12g; Bagel dough: Instant dry yeast 3g; Bagel dough: Butter 15g; Poaching water: Sugar 25g; Poaching water: Water 500g (or 50g sugar with 1000g water for a wider pot) - Ingredients (ZH): 面包体: 全麦粉90克; 面包体: 高筋粉210克; 面包体: 水170—185克; 面包体: 盐2克; 面包体: 糖12克; 面包体: 干酵母3克; 面包体: 黄油15克; 煮贝果的糖水: 糖25克; 煮贝果的糖水: 水500克(如果锅不是很小的话可以用50克糖配1000克水)。 Notes (EN): 🍞Ingredients: Makes 6 bagels 🌼Bagel dough: Whole wheat flour 90g, bread flour 210g, water 170-185g, salt 2g, sugar 12g, instant dry yeast 3g, butter 15g, dried cranberries half a small bowl. 🌼Poaching water: Sugar 25g, water 500g (if using a wider pot, use 50g sugar with 1000g water). 🍞Method: 1️⃣Place all dough ingredients except the butter and dried cranberries into the mixer bowl and knead until the dough reaches the thick membrane stage (medium gluten development). Add the butter and knead until both the dough and the mixer bowl are smooth (you do not need a full thin windowpane for bagels). Add the dried cranberries (I recommend soaking them in water for 30 minutes and draining well beforehand) and mix on low speed until evenly distributed. 2️⃣Transfer the dough to your work surface, divide into 6 equal pieces, shape into tight balls, and let bench rest for about 10 minutes. Shape the bagels following Photo 4. 3️⃣Cover the shaped bagels and let proof for about 40 minutes (if your oven takes 30 minutes or more to preheat, start preheating to 200°C now). Bring the sugar and water to a boil in a pot, lower to a simmer, and poach the bagels for 30 seconds per side. Drain well and place on a lined baking sheet ready for the oven, as shown in Photo 5. 4️⃣Bake on the middle rack at 200°C for about 18 minutes. ❤️Baker's Notes: 1. The whole wheat flour and bread flour total 300g. If you reduce the whole wheat flour and increase the bread flour, use slightly less water; if you increase the whole wheat percentage, you will need slightly more water. That is why I gave a water range of 170-185g for reference. 2. Omit the dried cranberries to make plain whole wheat bagels, as shown in Photo 3. Today I doubled the recipe and made 6 of each. 3. For the poaching water, if you choose a small pot, 25g sugar and 500g water is enough and avoids waste. The only trade-off is that boiling takes a bit longer overall since you can only poach a couple of bagels at a time. 4. If your oven takes 30 minutes or longer to preheat, plan ahead so the bagels are not sitting around waiting after being poached. Ideally, they should go straight into the hot oven right after poaching and draining. 5. For an even lower-fat, lower-calorie bagel, you can omit the butter completely. #BreadLover #Bagels Notes (ZH): 🍞用料:可做六个 🌼面包体:全麦粉90克，高筋粉210克，水170—185克，盐2克，糖12克，干酵母3克，黄油15克，蔓越莓干半小碗 🌼煮贝果的糖水:糖25克，水500克(如果锅不是很小的话可以用50克糖配1000克水)。 🍞做法： 1️⃣把面包体用料中除黄油蔓越莓干以外的所有用料放到搅拌筒，打至可以拉出厚膜，加入黄油，打至面团、面缸都光滑(不一定需要拉出薄膜)，此时加入蔓越莓干(建议蔓越莓干泡水半小时沥干),低速混合均匀。 2️⃣把面团放到案板上，分成等量的六份，滚圆，松弛10分钟左右。然后参考图四整形。 3️⃣整形后，盖好进行发酵，大约40分钟左右，(如果预热需要半小时以上的，此时可以开始预热了，预热到200度)，把糖水用料放入锅里，煮一锅糖水，煮开后，把贝果放进糖水里，每一面煮三十秒，沥干，放在烤盘上，待烤，参考图五。 4️⃣烤箱200度，中层，烤18分钟左右。 ❤️碎碎念： 1全麦加高筋粉一共300克，如果全麦用量减少，高筋粉增加，我的用水量会减少一点，如果全麦比例增加，用水量会多一点，所以方子里写的用水量是有一个范围，给小伙伴参考。 2不加蔓越莓就是普通的全麦贝果，如图三。我今天用的是加倍方子的量，各做了六个。 3煮糖水。如果选小的锅，只需要25克糖,500克水，这样不浪费，缺点就是煮贝果的总时间会稍微久一点，毕竟一次煮不了很多个。 4如果烤箱预热需要半小时或以上的，需要算好时间，避免贝果煮完了烤箱还没预热完。最好是煮完沥干就放进去烤。 5如果想更低脂低卡的话可以把黄油省略。 #面包控 #贝果Bagels Distilled Q&As (2): - Q: Do you recommend buying a stand mixer for a beginner? (请问新手建议入厨师机吗？) A: I have a dedicated post on my page discussing stand mixers for beginners that you can check out! (姐妹我有一篇笔记是关于这方面的内容的) - Q: First comment! Long time no see! (沙发呀，好久不见啦[吐舌头H]) A: I have been so busy lately that I haven't had time to post new recipes. (最近太忙了，都没有发笔记。) --- ### Coconut Milk Hokkaido Loaf | Rich Coconut Aroma | Tangzhong Method | 椰奶北海道吐司|浓郁的椰奶香|汤种法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61835be1000000000102aa89/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61835be1000000000102aa89/ - Category: toast - Fermentation: tangzhong - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 28 min - Ingredients (EN): Tangzhong (prepare ahead): Bread flour 20g; Tangzhong (prepare ahead): Water 100g; Tangzhong (water roux) 115g; Bread flour 540g; Egg 85g; Sea salt 5g; Sugar 80g; Coconut milk 160g; Milk 50g; Milk powder 15g; Instant dry yeast 6g; Softened room-temperature butter 50g - Ingredients (ZH): 先准备汤种: 高筋粉20克; 先准备汤种: 水100克; 汤种115克; 高筋粉540克; 鸡蛋85克; 海盐5克; 糖80克; 椰奶160克; 牛奶50克; 奶粉15克; 干酵母6克; 室温软化的黄油50克。 Notes (EN): I highly recommend this loaf to anyone who loves coconut. It has a rich, fragrant coconut milk aroma, and because it uses a Tangzhong (water roux), the interior crumb structure is ultra-fine, moist, and tender. 🌼Prepare the Tangzhong first: Bread flour 20g, water 100g. Cook it the night before or several hours ahead of time so it can cool completely (see Photo 4 for the method). 🍞Ingredients: Makes two 450g Pullman loaf pans Tangzhong (water roux) 115g, bread flour 540g, egg 85g, sea salt 5g, sugar 80g, coconut milk 160g, milk 50g, milk powder 15g, instant dry yeast 6g, softened room-temperature butter 50g. 🍞Method: 1️⃣Place all ingredients except the butter into the mixer bowl and knead until the dough reaches the thick membrane stage (medium gluten development). Add the softened room-temperature butter and continue kneading until the dough reaches the full windowpane stage (thin, translucent membrane). 2️⃣Shape the dough into a tight ball, cover, and let it proof in a warm, humid place until doubled in size. 3️⃣Turn the dough out, gently degas to release large air pockets, divide into 6 equal pieces, shape into tight balls, cover, and let bench rest for about 15 minutes. Roll out once, coil up, and place into the loaf pans. 4️⃣Proof in a warm, humid place until the pans are 70% full. 5️⃣Bake at 180°C for about 28 minutes. ❤️Baker's Notes: 🌸Different brands of coconut milk vary in thickness and water content, so adjust the liquid amount as needed. 🌸Ovens vary significantly as well. Even the three ovens in my own home take different times to bake this exact loaf, so adjust based on the temperature and time you normally use for lidded Pullman loaves in your oven. 🌸See Photo 4 for how to cook the Tangzhong, but note that the quantities shown in Photo 4 are double what we need here. For this recipe, use 100g water and 20g bread flour. 🌸I used Bob's Red Mill bread flour, Sanneng gold corrugated 450g Pullman loaf pans, a Breville oven, and a KitchenAid stand mixer. #WaysToBakeLoafBread #Bread Notes (ZH): 推荐给喜欢椰奶味的小伙伴，非常浓郁的椰奶香，因为用了汤种，吐司内部组织细腻湿润，口感很赞。 🌼先准备汤种:高筋粉20克，水100克，头天晚上，或者提早几个小时准备好，做法参考图四。 🍞用料:两个450克吐司模的量 汤种115克，高筋粉540克，鸡蛋85克，海盐5克，糖80克，椰奶160克，牛奶50克，奶粉15克，干酵母6克，室温软化的黄油50克。 🍞做法: 1️⃣把用料中除黄油以外的所有用料都加入搅拌筒，打出可以拉出厚膜的状态加入室温软化的黄油再继续打至可以拉出薄膜的状态。 2️⃣面团滚圆，盖好，放到温暖湿润的地方发酵至两倍大。 3️⃣取出面团，轻轻排掉大气孔，分成等量的六份，滚圆，盖好，松弛15分钟左右。一次擀卷入模。 4️⃣放到温暖湿润的地方发酵至模具七分满。 5️⃣烤箱180度，28分钟左右。 ❤️碎碎念: 🌸不同品牌的椰奶的含水量会有差异，所以液体的量要酌情调整。 🌸不同烤箱差异也是很大，我家三个烤箱烤这款吐司也是不同的时间，所以要根据自家烤箱平时烤加盖吐司的温度时间来烤。 🌸汤种的做法参考图四，但是图四做法上的用量是我们这个配方所需量的两倍，所以要注意我们这个配方是100克水，20克粉。 🌸我用的高筋粉是鲍勃红磨坊的，吐司模是三能金波纹，烤箱是铂富，厨师机是 KA #吐司的N种做法 #面包 Distilled Q&As (10): - Q: Why did my dough proof nicely, but then deflate and shrink as soon as I took it out while preheating the oven? Is it related to room temperature? (为什么发的很好，烤箱预热的时候拿出来就缩了？和室温有关系吗) A: That sounds like the second proof went too far and over-stretched the gluten network. Both proofing temperature and time play a role. (这个听起来像二发过度撑断面筋了。温度，时间都有一定的关系 如果是发的不够高烤起来也是没有变化，那不是面筋撑断，而是可能面没有打到位或者二发没有到位。 太好了，开心) - Q: If I only want to bake one loaf, do I halve the 115g Tangzhong and the bread flour as well? (如果是做一个，汤中115克，那是不是高筋面粉量减半那？看到回复一下哦) A: Yes, if you are making one loaf, halve every ingredient including the Tangzhong, and shorten the microwave cooking time when making the smaller batch of Tangzhong. (如果做一个所有都减半，汤种也是都减半，并且制作汤种的时间也要缩短如果用微波炉的话 谢谢妹妹喜欢💕木糖醇我没有实际操作过，从理论上来讲，酵母的活性会得不到很好的激发。如果真的想用，估计白砂糖还是需要一点的) - Q: Now that it is summer, do I still need to put a cup of hot water in the oven for the second proof? (现在夏天，二发还需要放在烤箱隔热水发酵吗) A: If the room temperature is already high, skip the hot water or the dough will easily over-proof. Yesterday it was in the mid-20s (°C) here, so I put a cup of hot water in at the start to create some humidity and took it out after 30 minutes, which worked well. A few days ago when it was really hot, I forgot to remove the hot water in time and the dough over-proofed. If you proof on the counter, just keep the pans covered with plastic wrap so the surface does not dry out. (如果气温太高的话不要，很容易发过头。我这昨天气温二十几度，一开始放了一杯热水，制造了一点湿度环境，过了半小时取出来，还好。前几天，天很热，又没有把热水及时取出，后来有点发过了。如果就放在桌子上发酵，记得盖好保鲜膜，以防水分流失，风干。 普通盐会咸一点，如果用普通盐咱就减一点量) - Q: Do the Sanneng gold corrugated Pullman pan and the black corrugated pan bake at the same temperature? (我想问问三能金波纹和黑波纹温度一样吗) A: When I use the black pan, I shorten the baking time by about 5 minutes. (我用黑的时间缩短五分钟左右) - Q: In winter at a 20°C room temperature, my first proof barely rises after 1 hour and isn't doubled yet. Should I keep proofing or go ahead and shape it? (冬天室温20℃一发1小时都起不来，长大一些，不够2倍，你说是继续发还是就直接整形了呢？) A: Let it proof for another 30 minutes and check again. In winter my first proof usually takes around 90 minutes. Try to put the bowl in a warmer spot. (再放半小时试试看。我冬天一发是一个半小时左右。尽量放到温暖的地方。) - Q: If I make two 450g loaves, do I double the Tangzhong to 20g x 2 flour and 100g x 2 water? (亲 如果做两个450克吐司 那么汤种就是20×2.100×2嘛 这么叠加吗) A: This recipe as written is already scaled for two 450g Pullman loaves, so 20g flour and 100g water makes the 115g of Tangzhong needed for both loaves. (这个方子就是两个450克吐司的配方) - Q: How much Tangzhong do I need for just one loaf? (請問做一個吐司的湯總需要多少) A: Actually, 115g of Tangzhong (made from 20g flour and 100g water) can even be used in a single loaf or split across two loaves, as long as you adjust the liquid in the main dough accordingly. That flexibility in scaling main-dough hydration is how Tangzhong differs from old dough (pâte fermentée) or sponge (Chongzhong). (可以用20克粉100克水得汤种115克左右。这个量可以做一个或者两个吐司都可以。具体要根据汤种的量调整主面团的液体量。这是汤种的主面团用液体量在跟老面，中种的区别 先跟着方子做，如果太干或太湿自己慢慢调整，记下来。慢慢地，根据自己喜欢的含水量来调整制定自己最喜欢的方子) - Q: Is 85g of egg weighed with the shells on for two eggs? (鸡蛋是带壳的两个85克？？) A: It is 85g of beaten egg liquid weighed without the shells. (去壳后的鸡蛋液85克) - Q: Can I use coconut powder dissolved in water instead of coconut milk? (椰奶可以用椰子粉加水吗) A: I haven't tried that, though the coconut aroma might not be quite as rich 😊. (这个没有试过呢，香味可能会差些😊) - Q: By coconut milk, do you mean thick canned coconut milk/cream? (请问椰奶是不是椰浆？) A: Yes, thick canned coconut milk with a pure, rich coconut flavor. (对，应该是椰浆，很浓很纯的椰子味的) --- ### Pumpkin Fruit & Nut Bread Rolls | Late Autumn | Pumpkin Season | 南瓜果仁面包|深秋|南瓜季 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6180c7dc000000000102b537/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6180c7dc000000000102b537/ - Category: buns - Yield: 16 rolls (16个餐包) - Oven Temp: 180°C - Bake Time: 25 min - Ingredients (EN): Steamed pumpkin flesh 250g; Bread flour 500g; Milk 195g; Sugar 45g; Salt 5g; Milk powder 25g; Instant dry yeast 5g; Softened room-temperature butter 45g; Pumpkin pie spice 5g (optional) - Ingredients (ZH): 蒸熟的南瓜瓤250克; 高筋粉500克; 牛奶195克; 糖45克; 盐5克; 奶粉25克; 干酵母5克; 室温软化的黄油45克; 南瓜香料5克(没有可以省略) Notes (EN): A friend told me she loves pumpkin nut bread packed with so many nuts and dried fruits that you can pick them out in every bite, so I baked a batch for her 😊. The formula is straightforward and the mix-ins are very flexible. Just keep two key points in mind: 🌼The moisture content of steamed pumpkin varies widely, which will change how much milk you need. I used Japanese kabocha squash, which is on the drier, starchier side. 🌼Loading up heavily on nuts and dried fruit makes the roll surfaces bumpy rather than smooth, so they look a bit rustic and quirky ☺️, but the texture is super rich and delicious if you love nuts and fruit ☺️. 🍞Ingredients: Makes 16 dinner rolls Steamed pumpkin flesh 250g, bread flour 500g, milk 195g, sugar 45g, salt 5g, milk powder 25g, 1 large egg, instant dry yeast 5g, softened room-temperature butter 45g, pumpkin pie spice 5g (optional), plus flexible amounts of raisins, dried cranberries, diced dried apricots, and walnuts (I used one small bowl of each for reference). 🍞Method: 1️⃣Place all ingredients except the butter, nuts, and dried fruits into the mixer bowl. Hold back part of the milk and add it gradually as needed. Knead until the dough reaches the thick membrane stage (medium gluten development), then add the butter and continue kneading to the full windowpane stage (thin, translucent membrane). 2️⃣Add all the nuts and dried fruits to the dough and mix on low speed just until evenly distributed. 3️⃣Shape the dough into a tight ball, cover, and let it complete the first proof (bulk fermentation). 4️⃣Once doubled in size, turn the dough out, degas, divide into 16 equal pieces, shape each into a tight ball, and arrange in a baking pan for the second proof. 5️⃣Proof until roughly doubled in size, then bake at 180°C for about 25 minutes, tenting with aluminum foil halfway through. 6️⃣Brushing melted butter over the hot rolls right out of the oven makes them even softer, more fragrant, and glossier. I skipped the butter brush this time ☺️. #Bread #Pumpkin #BreadLover Notes (ZH): 朋友说很喜欢吃南瓜果仁面包，喜欢很多果仁，可以抠着果仁吃的那种，于是我就做了这个送给她😊。 配方很简单，配料也灵活，关键要注意两点: 🌼南瓜的含水量差异很大导致牛奶的用量会有很大差异，我用的是日本南瓜，偏干的那种。 🌼果仁用的太多会有一个影响外观的小问题，就是表皮不平整，但是口感会更丰富，整体很好吃。 🌼这款面包颜值一般，甚至有点丑萌☺️，但是真的好吃如果喜欢吃果仁的话☺️。 🍞用料:可做16个餐包 蒸熟的南瓜瓤250克，高筋粉500克，牛奶195克，糖45克，盐5克，奶粉25克，大号鸡蛋一个，干酵母5克，室温软化的黄油45克，南瓜香料5克(没有可以省略)，葡萄干和蔓越莓干和杏圃和核桃仁的用量灵活，我分别都用了一小碗，供参考。 🍞做法： 1️⃣把用料中除黄油各种果仁外的所有用料加入搅拌筒，牛奶不要一次加入，看情况慢慢加，面团打至可以拉出厚膜的时候加入黄油打至可以拉出薄膜。 2️⃣把所有果仁加入面团，低速混合均匀即可。 3️⃣把面团滚圆盖好，进行基础发酵。 4️⃣发酵至两倍大，取出，排气，分成等量的16份，滚圆，依次在烤盘中放好，进行二次发酵。 5️⃣二次发酵至两倍大左右，烤箱180度，25分钟左右。中途盖上锡纸。 6️⃣出炉后如果立马刷上黄油，会让面包更香更柔软，并且颜值也会提升一点点。我这次没有刷☺️。 #面包 #南瓜 #面包控 Distilled Q&As (2): - Q: Teacher, which pre-ferment method works best for dinner rolls or pineapple buns (bolo bao)? (老师，请问一下做餐包或者菠萝包，用什么面包种比较好呢) A: Try the Poolish method! It makes rolls wonderfully soft and pillowy, and keeps them from staling quickly. (可以试试波兰种，比较软绵，老化的慢。) - Q: Can I leave out the pumpkin, or substitute something else for it? (请问，不放南瓜可以吗？或者有其他代替) A: Yes, you can skip the pumpkin. Just pick any plain dinner roll dough formula from my page and fold in the nuts and dried fruits. (不放南瓜可以的，可以看看我主页上的别的面团的配方，然后加上果仁就可以了) --- ### Double Chocolate Honey Dinner Rolls | Rich & Soft Chocolate Bread | 巧克力蜂蜜餐包|双重巧克力|浓郁 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6178ab75000000000102f92c/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6178ab75000000000102f92c/ - Category: buns - Fermentation: direct - Oven Temp: 180°C - Bake Time: 25 min - Ingredients (EN): Bread flour 450g; Milk 250g; Heavy whipping cream 45g; 1 large egg (58g); Salt 3g; Honey 70g; Cream cheese 20g (Photo 6); Milk powder 15g; Cocoa powder 25g; Instant dry yeast 5g; Butter 35g; Baking chocolate chips 35g - Ingredients (ZH): 高筋粉450克; 牛奶250克; 淡奶油45克; 大号鸡蛋一个(我的58克); 盐3克; 蜂蜜70克; 奶油奶酪20克(图六); 奶粉15克; 可可粉25克; 干酵母5克; 黄油35克; 烘培巧克力粒35克。 Notes (EN): Now that the weather has cooled down, I suddenly craved a pillowy-soft roll packed with deep, rich chocolate flavor. I got right to work and baked a tray of double chocolate dinner rolls. 🍞Ingredients: Makes 16 rolls Bread flour 450g, milk 250g, heavy whipping cream 45g, 1 large egg (mine was 58g), salt 3g, honey 70g, cream cheese 20g (see Photo 6), milk powder 15g, cocoa powder 25g, instant dry yeast 5g, butter 35g, baking chocolate chips 35g. 🍞Method: 1️⃣Place all ingredients except the butter and chocolate chips into the mixer bowl and knead until the dough reaches the thick membrane stage (medium gluten development). Add the butter and knead until the dough reaches the full windowpane stage (thin, translucent membrane), then add the chocolate chips and mix on low speed until evenly distributed. 2️⃣Shape the dough into a tight ball, cover, and let proof in a warm, humid place until doubled in size. 3️⃣Gently degas to release large air pockets, divide into 16 equal pieces, shape into tight balls, place in the baking pan, and let rise for the second proof. 4️⃣Once doubled in size, bake on the lower-middle rack at 180°C for about 25 minutes, tenting with aluminum foil in time to prevent over-browning. 5️⃣Brush the tops with melted butter while hot right out of the oven. ❤️Baker's Notes: 🌼When loading the mixer bowl, add the liquids, honey, and salt first, then add the flour, and place the yeast on top of the flour last so the yeast does not touch the salt directly. 🌼Adjust the milk amount slightly as needed for your flour's absorption. 🌼This formula uses a generous amount of honey and no extra granulated sugar. The rolls are only mildly sweet, so if you have a sweet tooth, feel free to add a bit of sugar. 🌼I added a small piece of cream cheese because a baking instructor once shared that cream cheese improves crumb texture. Whenever I use the direct method and have cream cheese in the fridge, I like to toss a piece in. You can easily omit it if you don't have any. 🌼Increasing the cocoa powder to 25g gave a much richer color and deeper chocolate flavor than using just 10-15g. 🌼Adjust the oven temperature and baking time according to how your oven runs; I am still getting used to my new oven too. 🌼I really recommend the milk powder shown in Photo 6; it smells wonderful. 🌼Both brushing with milk before baking and brushing with melted butter after baking are optional. #Baking #Chocolate #Bread Notes (ZH): 天凉了，突然想吃一口咬下去口感软软的，同时又满口浓浓的巧克力味的面包。麻利地赶紧动手整了巧克力餐包。 🍞用料:可做16个 高筋粉450克，牛奶250克，淡奶油45克，大号鸡蛋一个(我的58克),盐3克，蜂蜜70克，奶油奶酪20克(图六)，奶粉15克，可可粉25克，干酵母5克，黄油35克，烘培巧克力粒35克。 🍞做法： 1️⃣把用料中除黄油，巧克力粒以外的所有用料放入搅拌筒，打至可以拉出厚膜加入黄油，打至可以拉出薄膜的时候加入巧克力粒，低速搅拌均匀即可。 2️⃣把面团滚圆，盖好，放到温暖湿润的地方发酵至两倍大。 3️⃣轻轻排掉大气孔，分成等量的16份，滚圆，放入烤盘，进行二次发酵。 4️⃣发酵到两倍大，烤箱180度，中下层，烤25分钟左右，中途及时盖上锡纸。 5️⃣出炉后趁热刷上黄油。 ❤️碎碎念 🌼把用料加入搅拌筒的时候，顺序是液体，糖盐，面粉，最后把酵母放在面粉上面，避免酵母跟盐糖直接接触而影响活性。 🌼牛奶的用量根据情况酌情增减。 🌼这个方子蜂蜜的用量比较大，我没有额外加糖，口感不是很甜，喜甜的小伙伴可以适当的加一点糖。 🌼这个方子加了一块奶酪，原因是曾经听过一个老师说过奶酪可以改善组织，所以在我用直接法做面包的时候如果手头有奶酪都会放一块进去。没有的小伙伴可以省略。 🌼这次可可粉加到了25克，颜色，口味都比十几克的好 🌼关于烤箱的温度及烘烤时间还是要根据自家烤箱脾气调整，我也是在摸索中。 🌼图六的奶粉非常推荐，很香。 🌼烤前刷牛奶烤后刷黄油这两步其实也都是可以省略的。 #烘培 #巧克力 #面包 Distilled Q&As (4): - Q: Can I replace the cocoa powder with melted chocolate? (可以把可可粉换成融化的巧克力吗) A: I usually use melted chocolate for fillings and haven't tried kneading melted chocolate directly into the dough. (我一般用融化的巧克力做馅，没有直接揉在面团里试过) - Q: When you bake small dinner rolls, do you place the baking rack one level higher than when you bake loaf bread? (请问你烤小餐包的时候会不会把烤盘（比烤吐司）往上放一格呀？) A: Yes! Loaf pans go on the bottom rack (or lower-middle rack in a large built-in oven), while dinner rolls go on the middle rack. (会的，吐司放下层，如果大烤箱就中下层。餐包放中层) - Q: Does this recipe use the direct method without a pre-ferment? (亲，这个不用面种吗) A: Yes, this uses the direct method, though you can also adapt it to use a pre-ferment. (也可以用种的) - Q: What brand of bread flour do you use? (亲，你用的是啥牌子的高粉) A: I use Bob's Red Mill bread flour. (我用的是鲍勃红磨坊家的) --- ### Honey Whole Wheat Multigrain Milk Loaf | Direct Method | 蜂蜜全麦奶香营养吐司|直接法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61762a01000000000102a6f7/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61762a01000000000102a6f7/ - Category: toast - Fermentation: direct - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 175°C - Bake Time: 30 min - Ingredients (EN): Bread flour 410g; Spelt flour 30g; Barley flour 30g; Whole wheat flour 30g; Milk 320g; Milk powder 20g; Honey 30g; Sugar 30g; Egg 60g; Salt 6g; Instant dry yeast 5g; Butter 40g - Ingredients (ZH): 高筋粉410克; 斯佩尔特小麦粉30克; 大麦粉30克; 全麦粉30克; 牛奶320克; 奶粉20克; 蜂蜜30克; 糖30克; 鸡蛋60克; 盐6克; 干酵母5克; 黄油40克。 Notes (EN): 🌼This was my first time baking lidded Pullman loaves in my new oven. At 175°C for 30 minutes, the crust browned a touch too much, so I will dial it back next time. 🌼Even though the crust was slightly over-baked, I still want to share this formula because it is fantastic: 1. The dough handles like a dream and feels great to work with. 2. As it bakes, the aroma of milk, toasted grains, and honey fills the kitchen. 3. The crumb texture is fine, soft, and moist inside despite the dark crust. 4. Combining several whole grain flours makes it extra nutritious. 🍞Ingredients: (Makes two 450g Pullman loaves; halve all ingredients for one loaf) Bread flour 410g, spelt flour 30g, barley flour 30g, whole wheat flour 30g, 1 handful of ground flaxseed meal, milk 320g, milk powder 20g, honey 30g, sugar 30g, egg 60g, salt 6g, instant dry yeast 5g, butter 40g. 🍞Method: 1️⃣Place all ingredients except the butter and ground flaxseed meal into the mixer bowl. Put the sugar, salt, and liquids in the bottom first, add the flours, and place the yeast on top last so it does not come into direct contact with the salt and sugar. Knead until the dough reaches the thick membrane stage (medium gluten development), add the butter, and knead to about 90% gluten development. Add the ground flaxseed meal and mix on low speed until evenly combined. Shape the dough into a tight ball, cover, and place in a warm, humid spot for the first proof (bulk fermentation). 2️⃣Once doubled in size, gently degas to release large air pockets, divide into 6 equal pieces, shape into tight balls, cover, and let bench rest for about 15 minutes. 3️⃣Roll out once, coil up, and place into the loaf pans (if you are unsure about the shaping technique, check my video post on loaf shaping). Place in a warm, humid spot for the second proof. 4️⃣Proof until the pans are 70% to 80% full. Bake at 175°C for 30 minutes. Always adjust the oven temperature and time according to how your oven runs: in my built-in Bosch oven this recipe takes 37 minutes, whereas 30 minutes in my countertop Breville oven today was already slightly too long. 🌼These loaves have a noticeable pleasant sweetness. If you prefer a less sweet loaf for savory sandwiches, reduce the honey and sugar slightly. 🌼If you do not have barley flour or spelt flour, you can substitute an equal weight of whole wheat flour. 🌼Regarding the egg: a large egg weighs about 60g without the shell. If your egg is smaller (around 50g), you do not need to crack a second egg; simply add an extra 6-7g of milk. 🌼Because different flours absorb liquid differently, adjust the milk quantity as needed. 🌼Photo 4 shows the brands of specialty flours I used. 🌼Pans: Sanneng 450g gold corrugated Pullman loaf pans. Oven: Breville. Stand mixer: KitchenAid. #WaysToBakeLoafBread #Baking #TimeToEatHealthy #HealthyBaking Notes (ZH): 🌼这是新烤箱第一次烤加盖吐司，175度，30分钟，还是有一点点烤过了，下次调整。 🌼虽然烤的有点翻车，但是依旧要分享这个配方。因为方子真的很赞:1面团很乖，手感很好。2烤的时候奶香加麦香加蜂蜜香非常好闻。3吃起来口感细腻，虽然表面看颜色很深，里面依旧软绵湿润。4再加上用了几种不同的面粉，营养也是比较丰富的。 🍞用料:(可以做两个450克吐司，如果只做一个，各种用料请减半) 高筋粉410克，斯佩尔特小麦粉30克，大麦粉30克，全麦粉30克，一手把亚麻籽粉，牛奶320克，奶粉20克，蜂蜜30克，糖30克，鸡蛋60克，盐6克，干酵母5克，黄油40克。 🍞做法: 1️⃣把除黄油，亚麻籽粉以外的所有用料放入搅拌筒。注意把糖，盐液体先放然后加入面粉，最后加酵母，也就是酵母在最上面，防止跟盐糖直接接触而影响活性。搅拌均匀打至可以拉出厚膜的状态，加入黄油，打至九成筋的样子，加入亚麻籽粉，低档搅拌均匀。面团滚圆，盖好，放到温暖湿润的地方进行基础发酵。 2️⃣面团发酵至两倍大，轻轻排掉大气孔，分成等量的六份，滚圆，盖好，松弛15分钟左右。 3️⃣一次擀卷入模，具体整形手法不清楚的小伙伴请参考我的一篇关于整形的视频笔记。放到温暖湿润的地方进行二次发酵。 4️⃣发酵至七八分满的样子。175度，30分钟。关于烤箱的温度时间一定要根据自家烤箱脾气调整，我家的博世嵌入式烤箱这个配方是要烤37分钟的，然而今天用的铂富30分钟已经有点烤过了。 🌼吐司吃起来是吃的出甜味的，如果不喜欢甜口，想做咸口三明治的小伙伴，建议减一点蜂蜜减一点糖。 🌼如果没有大麦没有斯佩尔特小麦，可以用全麦代替。 🌼关于鸡蛋。大号鸡蛋一般60克左右。如果鸡蛋比较小，只有50克左右，不需要再打一个蛋，只需要适当的调整牛奶的量，多加6,7克牛奶左右。 🌼因为面粉吸水性差异，在牛奶的用量上看情况酌情增减。 🌼我用的各种面粉牌子如图四所示。 🌼吐司模三能金波纹450克，烤箱铂富，厨师机 KA #吐司的N种做法 #烘焙 #又该减肥了 #减脂减肥吃这些 Distilled Q&As (3): - Q: I saw you mention in a comment earlier that there is a single-proof pull-apart loaf and another foolproof recipe, but I lost the comment. Which recipe was it? (刚才看你的评论里说一个手撕吐司和还有一个什么都是好做又不会失败的。找不到了。是你跟一个朋友互动说的，那个朋友说你很久没更新了，你说最近做一发的手撕包和还有一个是什么来着？) A: It is the Milky Pull-Apart Loaf! You can find it on my profile in the second row from the top, on the left. (奶香手撕吐司，就在主页上面数下来第二排，左边 噢，是另一个，那应该是贝果吧，我这两个做的多) - Q: What is barley flour? And is wheat flour the same thing as cake flour? (大麦粉是个啥粉？小麦是不是就是低筋面粉) A: Check Photo 4, where the first bag on the left is barley flour. Cake flour is low-protein wheat flour used for cakes, whereas whole wheat or spelt flour is milled from whole grains. (姐妹看我图四第一个是大麦粉，低筋粉是蛋糕粉，不叫小麦) - Q: Teacher, is flaxseed meal made by grinding whole flaxseeds into powder? (老师，亚麻籽粉是不是把亚麻籽颗粒打成粉) A: Yes! I buy mine pre-ground as flaxseed meal, just like what you see in the photo. (我是买来就是这种粉状的，就像图片里的样子那样的) --- ### Juicy Bursting Condensed Milk Blueberry Muffins | Quick, Easy & Delicious | 爆浆炼乳牛奶蓝莓玛芬|简单快手好吃 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6170ade1000000000102d256/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6170ade1000000000102d256/ - Category: buns - Oven Temp: 180°C - Bake Time: 22 min - Ingredients (EN): 3 small eggs or 2 large eggs (I used 3 small eggs); Sugar 50g; Sweetened condensed milk 50g; Neutral vegetable oil 100g; Milk 115g; Cake flour 200g; Baking powder 8g; Baking soda 1g - Ingredients (ZH): 3个小鸡蛋或者2个大号鸡蛋(我今天是三个小的); 糖50克; 炼乳50克; 色拉油100克; 牛奶115克; 低筋粉200克; 泡打粉8克; 小苏打粉1克 Notes (EN): I previously shared a video post for Juicy Blueberry Yogurt Muffins (shown in Photos 2 and 3). Today's version is made without yogurt, using milk and sweetened condensed milk instead, and it turns out just as delicious 😊. 🍞Ingredients: Makes 10 muffins 3 small eggs or 2 large eggs (I used 3 small eggs today), sugar 50g, sweetened condensed milk 50g, neutral vegetable oil 100g, milk 115g, cake flour 200g, baking powder 8g, baking soda 1g, 1 cup fresh blueberries (choose small, firm, tart blueberries rather than overly sweet ones). 🍞Method: 1️⃣Whisk the whole eggs, sweetened condensed milk, and sugar together until well combined, then whisk in the vegetable oil until emulsified. 2️⃣Add the milk, whisk until smooth, and set aside. 3️⃣Mix the cake flour, baking powder, and baking soda together and sift into the wet mixture from Step 2. Fold gently with a rubber spatula just until a batter forms. 4️⃣Toss the washed and thoroughly drained blueberries with 1 tablespoon of flour by hand so every berry is lightly coated. This helps prevent all the blueberries from sinking to the bottom of the muffins during baking. 5️⃣Gently fold the flour-dusted blueberries from Step 4 into the batter. 6️⃣Spoon the batter into paper muffin liners until 70% full. 7️⃣Bake on the lower-middle rack at 180°C for about 22 minutes. Tips: 🌼Tart blueberries work best for baking and give a bright, balanced flavor. Very sweet blueberries actually bake up tasting flat. 🌼Baking times vary by oven. Teacher Meng's original recipe suggests 25 to 30 minutes, whereas 22 minutes is plenty in my oven. Watch closely during the final few minutes: once the tops are golden brown, insert a toothpick into the center. If it comes out clean with no wet batter, they are done. 🌼You can also check my Blueberry Yogurt Muffin video post on my profile to see the step-by-step folding technique in action. ❤️Overall, these muffins are quick, foolproof, and wonderful in texture. Highly recommended! #Baking #Muffins #BlueberryMuffins Notes (ZH): 我以前有一篇视频笔记是爆浆蓝莓酸奶玛芬(图二，三)，今天这个是没有酸奶的版本，用了牛奶加炼乳，同样非常好吃😊。 🍞用料:可做10个 3个小鸡蛋或者2个大号鸡蛋(我今天是三个小的),糖50克，炼乳50克，色拉油100克，牛奶115克，低筋粉200克，泡打粉8克，小苏打粉1克，新鲜蓝莓一杯(选个头小的，硬的，不要甜的)。 🍞做法： 1️⃣全蛋，炼乳，白糖用打蛋器打匀，加入色拉油搅拌均匀。 2️⃣加入牛奶，搅拌均匀，备用。 3️⃣低筋粉，泡打粉，小苏打粉搅拌均匀一起过筛，加入刚才步骤2准备好的液体中，用橡皮刀轻轻搅拌均匀，呈面糊状。 4️⃣洗干净的蓝莓沥干水分，加一大勺面粉，用手抓几下，让每一粒蓝莓都裹上面粉，这一步的目的是为了让蓝莓不会全部沉到面糊底部。 5️⃣把步骤4的蓝莓加入到面糊中，轻轻搅拌均匀。 6️⃣用汤匙把面糊舀入纸膜，七分满。 7️⃣烤箱180度，放中下层，22分钟左右。 Tips: 🌼建议用酸的蓝莓来做，口感非常好。如果是很好吃的甜蓝莓，做出来反而没有味道，不好吃。 🌼烤箱时间差异比较大，孟老师的方子建议烤25—30分钟，而我的22分钟就够了。要密切关注后面几分钟，看着表面上色理想，拿牙签戳一下拔出来，如果牙签干净无面糊，应该是熟了。 🌼有兴趣的小伙伴可以移步看一下我的酸奶蓝莓玛芬视频笔记，里面有具体步骤的操作。 ❤️总之这款玛芬操作简单，零失败，口感非常可以，推荐。 #烘焙 #玛芬蛋糕 #蓝莓蛋糕 Distilled Q&As (2): - Q: I found this recipe a bit greasy to eat. They looked great fresh out of the oven, just a bit heavy on the oil. (这个方子吃起来很腻，刚刚烤玩颜值高，就是油多) A: I probably have a richer palate, so the texture felt fine to me, though you can reduce the oil slightly next time. (我大概口味重，觉得还好) - Q: Can I leave out the sweetened condensed milk? (不放炼奶可以吗？) A: Yes, you can omit it and increase the sugar slightly to compensate. (可以的，那就加一点糖) --- ### Autumn Harvest Fruit & Nut Bread | Direct Method | Optional Old Dough or Levain | 秋天丰收果仁面包|直接法|可加老面 - EN URL: https://www.sunflowerbakery.fyi/en/posts/616f51bf0000000021036c41/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/616f51bf0000000021036c41/ - Category: buns - Fermentation: levain, old-dough, direct - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 16至18 min - Ingredients (EN): Egg 50g; Milk powder 15g; Sweetened condensed milk 50g; Brown sugar 50g; Salt 6g; Water 285g (adjust as needed); Bread flour 560g; Instant dry yeast 6g; Pumpkin pie spice 5g; Softened room-temperature butter 45g - Ingredients (ZH): 鸡蛋50克; 奶粉15克; 炼乳50克; 红糖50克; 盐6克; 水285克(酌情增减); 高筋粉560克; 干酵母6克; 南瓜香料5克; 室温软化的黄油45克 Notes (EN): Two days ago a friend gifted me a delicious pumpkin-spiced fruit and nut loaf that tasted just like autumn. Yesterday I went out and bought pumpkin pie spice so I could recreate a homemade version today. 🍞Ingredients: (Makes two 450g Pullman loaf pans) Egg 50g, milk powder 15g, sweetened condensed milk 50g, brown sugar 50g, salt 6g, water 285g (adjust as needed), bread flour 560g, instant dry yeast 6g, pumpkin pie spice 5g, softened room-temperature butter 45g, 1 handful each of walnuts and pumpkin/sunflower seeds, plus 1 handful each of raisins and dried cranberries soaked in water for 30 minutes and drained well. (If you have leftover old dough (pâte fermentée) or sourdough starter/levain to use up, you can add it right in; today I used up 93g of old dough and 40g of sourdough levain). 🍞Method: 1️⃣Mix all ingredients except the butter, nuts, and dried fruits in the mixer bowl. Knead until the dough reaches the thick membrane stage (medium gluten development), add the butter, and knead to the full windowpane stage (thin, translucent membrane). Add the nuts and drained dried fruits, mix on low speed until evenly distributed, shape into a tight ball, cover, and place in a warm, humid spot for the first proof (bulk fermentation). 2️⃣Once the dough has doubled in size, gently degas and shape. You have lots of flexibility here: divide into 16 equal pieces for dinner rolls, divide into 6 pieces for two 3-peak mountain loaves, or divide into 2 pieces, roll out, coil up, and place into two loaf pans like I did today. 3️⃣Place the shaped loaves in a warm, humid spot for the second proof. I proofed mine inside the turned-off oven with a bowl of hot water. 4️⃣Proof until the pans are 80% to 90% full. Mist the tops lightly with water and press on a few extra nuts and dried fruits for decoration (optional). 5️⃣For dinner rolls, bake at 180°C for about 16 to 18 minutes. For loaves, bake at 180°C for about 30 minutes, tenting with aluminum foil halfway through once browned. 🌼If you have leftover old dough (pâte fermentée) or levain to use up, toss it right in without changing the rest of the formula; it adds wonderful depth of flavor. 🌼If you have steamed pumpkin at home, you can knead some pumpkin puree into the dough and reduce the water accordingly for an even tastier autumn loaf. #WaysToBakeLoafBread #Baking #AutumnFlavors #Pumpkin Notes (ZH): 前天朋友送了我很好吃的南瓜味的果仁面包，秋天的味道哇，于是昨天我就去买了南瓜香料，今天打算山寨一个。 🍞用料:(可以做两个450克吐司模的量) 鸡蛋50克，奶粉15克，炼乳50克，红糖50克，盐6克，水285克(酌情增减)，高筋粉560克，干酵母6克，南瓜香料5克，室温软化的黄油45克，核桃，瓜子仁各一手把，葡萄干和蔓越莓干各一手把用水泡半小时沥干备用。(如果你有老面需要消耗可以加进去，我今天消耗了93克老面，还有40克天然酵母)。 🍞做法： 1️⃣把用料中除黄油，果仁，果干以外的所有用料混合，打至可以拉出厚膜的时候加入黄油打至可以拉出薄膜后加入果仁果干，低速混合均匀后，滚圆，盖好，放到温暖湿润的地方进行基础发酵。 2️⃣面团发酵至两倍大后。轻轻排气，整形。这里比较灵活，可以分成等量的16份做成餐包。也可以分成六份，做成两个山峰吐司。也可以分成两份，擀开，卷起，放入模具做成吐司，像我这样的。 3️⃣整形后，放到温暖湿润的地方进行二次发酵。我放进烤箱加一盆热水。 4️⃣二发至模具八九分满，表面喷一点水，放上适量果仁果干装饰，这一步也可以省略。 5️⃣如果是餐包，180度烤16至18分钟左右。如果是吐司180度，30分钟左右，中途上色后盖上锡纸。 🌼如果有老面，天然酵母需要消耗的小伙伴，可以加进去，不需要额外调整配方，但是会更有风味。 🌼如果家里有南瓜的小伙伴，可以在面团里加入适量南瓜泥，相应减少水量，一定会更好吃。 #吐司的N种做法 #烘焙 #秋天味道 #南瓜 Distilled Q&As (3): - Q: Can I make this without those oval pans? Also, what does pumpkin pie spice do? (没模具可以做吗？南瓜香料是什么作用啊亲) A: You can bake it in standard 450g Pullman loaf pans for the same baking time, or shape it into free-form rolls on a baking sheet. Pumpkin pie spice adds a warm autumn spice aroma, and leaving it out won't affect the crumb structure at all. (可以用吐司模具，烤的时间就跟吐司需要的时间一样。南瓜香料加了就是会有点特别的香味，不加也不会影响组织。) - Q: Are your baking pans from Sanneng? (花花 模具是三能的吗) A: Yes! The oval pan I used today is a Sanneng cheesecake pan, and the long rectangular loaf pan is an older pan whose brand I don't recall. (对哒，我今天用的椭圆的是三能的芝士蛋糕模。还有一个长的是不记得啥牌子的模) - Q: What are the dimensions of the long loaf pan? (長長模具尺寸多大？) A: I shared the exact pan dimensions in my earlier post on pans! (姐妹这里有尺寸) --- ### Cotton-Soft Heavy Cream Loaf | Use Up Leftover Whipping Cream | 像棉花一样的淡奶油吐司|消耗淡奶油 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6168aedd00000000010268ab/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6168aedd00000000010268ab/ - Category: toast - Fermentation: direct - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 5 min - Ingredients (EN): Bread flour 500g; Heavy whipping cream 200g; Milk 135-150g (adjust as needed); 1 large egg (about 60g); Salt 6g; Sugar 70g; Instant dry yeast 5g - Ingredients (ZH): 高筋粉500克; 淡奶油200克; 牛奶135—150克(酌情增减); 大号鸡蛋一个60克左右; 盐6克; 糖70克; 干酵母5克。 Notes (EN): Today I am continuing to use up leftover heavy whipping cream. Because this formula uses a generous amount of heavy whipping cream and not a single drop of water, the dairy aroma is super rich. You can smell the sweet milky fragrance while the dough is still mixing in the bowl. The finished loaf has a fine, cotton-soft crumb and wonderful texture. 🍞Formula: Makes two 450g Pullman loaf pans Bread flour 500g, heavy whipping cream 200g, milk 135-150g (adjust as needed), 1 large egg (about 60g), salt 6g, sugar 70g, instant dry yeast 5g. 🍞Method: Direct method. Follow the standard steps for my other direct-method loaves. Adjust the baking temperature and time according to how your oven runs. For this bake, I started at 180°C, tented the loaves with aluminum foil at the 5-minute mark, lowered the heat to 175°C at the 10-minute mark, and baked for another 20 minutes, for a total of 30 minutes. 🌼Pans: Sanneng 450g gold corrugated Pullman pans. 🌼Oven: Breville. 🌼Flour: Bob's Red Mill bread flour. 🌼Today our room temperature was 13°C; the first proof took 80 minutes and the second proof took 2 hours. 🌼If your egg is smaller (around 50g), you do not need to crack a second egg; simply add a little extra milk to make up the liquid weight. 🌼Because this recipe uses 200g of heavy whipping cream, no butter is needed. 🌼If you want an even richer dairy flavor, feel free to add 15-20g of milk powder. 🌼Tap the pans firmly on the counter right out of the oven to release steam before unmolding onto a wire rack to cool. #WaysToBakeLoafBread #HeavyCream #Baking Notes (ZH): 今天继续消耗淡奶油。 这个配方由于加入大量的淡奶油，没有加一滴水，奶味非常浓郁，打面的时候就可以闻到很好闻的奶香。吐司成品组织细腻，口感很棒。 🍞配方:两个450克吐司模的量 高筋粉500克，淡奶油200克，牛奶135—150克(酌情增减)，大号鸡蛋一个60克左右，盐6克，糖70克，干酵母5克。 🍞做法：直接法。 具体参照别的直接法吐司的步骤 。 烘烤的温度时间根据自家烤箱调整。我这一次是180度，烤5分钟的时候盖上锡纸，10分钟的时候降温至175度，继续烤20分钟。一共烤了30分钟。 🌼模具是三能450克金波纹。 🌼烤箱是铂富。 🌼面粉是鲍勃红磨坊。 🌼今天我们气温13度，一发80分钟，二发两小时。 🌼如果鸡蛋不够大只有50克，不需要再打一个鸡蛋，可以相应调整牛奶的量。 🌼由于用了大量淡奶油，此方不需要加黄油。 🌼如果喜欢奶味更浓一点的可以加入适当的奶粉。 🌼出炉的时候要震模再脱模再晾凉。 #吐司的N种做法 #淡奶油 #烘焙 Distilled Q&As (16): - Q: My room temperature is similar to yours. Do you proof in a proofing box or inside the oven? (你和我的气温差不多，你是发酵箱发酵还是烤箱发酵？) A: I proof inside the turned-off oven with a large mug of boiling water. (我是烤箱里放了一大杯开水发酵的 😊😊我没有发酵箱 一般一百分钟，中途需要换两三次热水) - Q: Do you put all the ingredients into the mixer bowl at the same time? Thank you! (所有材料放一起搅拌吗？谢谢啦) A: Yes, for this butter-free heavy cream formula everything goes in together! (When making recipes that do include butter, hold the butter back until the dough reaches the thick membrane stage). (是的，就是黄油要后放，等面团可以拉出后膜后再放黄油 不好意思，黄油后放指的是普通一般大部分的方子的做法，需要面团可以拉出厚膜后才放黄油。这个方子因为是用了大量淡奶油，不需要放黄油。我当时回复的时候以为是平时一般的通常的做法。) - Q: Does the second proof really take two hours? (二发要两小时吗) A: In cold winter weather it can take up to two hours. Mine usually takes around 100 minutes. (冬天有可能需要的。我一般要一百分钟左右。 我在北美，下午了) - Q: Should the second proof take longer than the first proof? My first proof took 100 minutes in the oven at 30°C. (这个吐司适合盖盖子吗？) A: Be extra careful not to over-proof during the second proof, or the crumb structure will turn coarse. Make sure the proofing temperature is not too high and the time is not too long. My loaves proof slower than many other bakers' because of my cool kitchen, and I try to keep the second proof under 90 minutes. Even if the pan is only 60% full, I can start baking at a slightly higher temperature and lower it after 10 minutes for great oven spring, provided the dough was kneaded to a strong windowpane. (好棒好棒👍👍) - Q: If I use a Sanneng low-sugar Pullman pan, how long should I bake it, and can I use a single constant temperature? (二发要比一发更长时间吗，我一发100分钟，烤箱30度) A: I haven't used the Sanneng low-sugar pans myself. In theory, low-sugar pans conduct heat faster so you shorten the bake time or lower the temperature slightly. However, every oven runs differently: even with the exact same recipe and pan, my two ovens at home require different temperatures and times. Adjust based on how your oven normally bakes loaves. (二发要特别小心不要发过，一旦发过组织就会粗糙。就是注意温度不能太高时间不能太长，我比很多姐妹发的慢，不过我尽量控制在一个半小时以内，哪怕只发到六分满，我烤的时候温度一开始会高一些，十分钟后降，结果成品也是很理想，不过有一个大前提就是面打的好，就是出膜那种。) - Q: Someone in my family has diabetes. Can I make this without any sugar? (三能低糖的，烤多久，能不能一个温度烤) A: You can significantly reduce the sugar, though omitting sugar completely will slow down yeast fermentation unless you use low-sugar instant yeast. (我没有用过三能低糖，理论上要降温减时间，但是烤箱有自己的脾气，比如我相同方子相同的模子，家里另一个烤箱温度时间也不一样。还是需要根据自家烤箱脾气，平时烤吐司的温度时间进行调整。) - Q: It's me again! I baked another batch last night. Baking bread is so addictive! This formula is wonderful, and I actually prefer its flavor over butter loaves. Turned out beautifully! (亲：我家有糖尿病患者，能不能不加糖？) A: Thank you so much for sharing your bake! I am so happy to hear that! (可以减糖，一点不加会影响发酵。) - Q: Can I pour regular store-bought heavy whipping cream straight from the carton into the dough? (又是我。昨晚又来挑战了。撸包上瘾…这个方子好！而且味道比加黄油的吐司更得我心。美美成功！) A: Yes, I buy cartons of heavy whipping cream from the supermarket, keep them refrigerated, and pour straight from the carton when mixing. (谢谢妹妹，好开心) - Q: 请问淡奶油市面上买的直接开装倒入可以吗？ (请问淡奶油市面上买的直接开装倒入可以吗？) A: 我就是超市买的，买回来放冰箱保存，用的时候直接打开倒入的。 (我就是超市买的，买回来放冰箱保存，用的时候直接打开倒入的。) - Q: 所有材料放一起搅拌吗？谢谢啦 (所有材料放一起搅拌吗？谢谢啦) A: 是的，就是黄油要后放，等面团可以拉出后膜后再放黄油 不好意思，黄油后放指的是普通一般大部分的方子的做法，需要面团可以拉出厚膜后才放黄油。这个方子因为是用了大量淡奶油，不需要放黄油。我当时回复的时候以为是平时一般的通常的做法。 (是的，就是黄油要后放，等面团可以拉出后膜后再放黄油 不好意思，黄油后放指的是普通一般大部分的方子的做法，需要面团可以拉出厚膜后才放黄油。这个方子因为是用了大量淡奶油，不需要放黄油。我当时回复的时候以为是平时一般的通常的做法。) - Q: 二发要两小时吗 (二发要两小时吗) A: 冬天有可能需要的。我一般要一百分钟左右。 我在北美，下午了 (冬天有可能需要的。我一般要一百分钟左右。 我在北美，下午了) - Q: 做吐司一定要淡奶油嘛 (做吐司一定要淡奶油嘛) A: 不一定的，很多方子没有加的 (不一定的，很多方子没有加的) --- ### Matcha Heavy Cream Loaf | Sponge Method | Use Up Leftover Whipping Cream | 淡奶油抹茶吐司|中种法|消耗淡奶油 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61675f3e00000000210364d5/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61675f3e00000000210364d5/ - Category: toast - Fermentation: sponge - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 12 min - Ingredients (EN): Optional: Butter 10g per loaf; Sponge: Bread flour 350g; Sponge: Milk 215g; Sponge: Instant dry yeast 3.5g; Main dough: Bread flour 150g; Main dough: Egg 50g; Main dough: Sugar 65g; Main dough: Matcha powder 7g; Main dough: Salt 6g; Main dough: Heavy whipping cream 120g; Main dough: Instant dry yeast 2g; Main dough: Milk 50g (adjust as needed); Main dough: Milk powder 15g (optional) - Ingredients (ZH): 也可以加10克黄油每个吐司。; 高筋粉350克; 牛奶215克; 干酵母3.5克; 高筋粉150克; 鸡蛋50克; 糖65克; 抹茶粉7克; 盐6克; 淡奶油120克; 干酵母2克; 牛奶50克(酌情增减); 奶粉15克(没有可以省略)。 Notes (EN): 🌸I needed to use up some leftover heavy whipping cream, so I baked these two Matcha Heavy Cream Loaves. Because the recipe uses a generous amount of whipping cream, I omitted the butter. If you want an even richer mouthfeel, you can add 10g of butter per loaf. 🌸These loaves have a pillowy-soft, fine crumb structure and a deep, fragrant matcha flavor. 🍞Ingredients: Makes two 450g Pullman loaf pans 🌼Sponge (Chongzhong): Bread flour 350g, milk 215g, instant dry yeast 3.5g. 🌼Main Dough: Bread flour 150g, egg 50g, sugar 65g, matcha powder 7g, salt 6g, heavy whipping cream 120g, instant dry yeast 2g, milk 50g (adjust as needed), milk powder 15g (optional). 🍞Method: 1️⃣The night before, mix all the sponge ingredients together and knead into a ball (it will feel fairly firm). Now that the weather is cool, cover the bowl, let it ferment at room temperature for 15 to 30 minutes, and then refrigerate for 12 to 15 hours. 2️⃣The next day, tear the chilled sponge into small pieces and place in the stand mixer bowl with all the main dough ingredients. Knead until the dough reaches the full windowpane stage (thin, translucent membrane). 3️⃣Shape the dough into a tight ball, cover, and let rest for 30 minutes. 4️⃣Divide into 6 equal pieces, shape into tight balls, and let bench rest for about 10 minutes. 5️⃣Roll out, coil up, and place into the loaf pans. Proof in a warm, humid spot until the pans are 80% full. Watch the dough volume rather than the clock; mine took 110 minutes today. 6️⃣Adjust the baking temperature and time according to how your oven runs. I am still getting used to my new oven, so my numbers are just for reference: I started at 180°C, and after 5 minutes one loaf was already browning quickly while the other was half-browned, so I tented both loaves with aluminum foil. After another 15 minutes, I lowered the temperature to 165°C and baked for a final 12 minutes. #WaysToBakeLoafBread #Baking #MatchaLover Notes (ZH): 🌸需要消耗一些淡奶油，做了这两个抹茶淡奶油吐司。因为淡奶油的用量比较大，我就省略了黄油，如果喜欢口感更好一点的小伙伴，也可以加10克黄油每个吐司。 🌸这款吐司整体软绵口感细腻，抹茶味浓郁。 🍞用料:此方可做两个450克吐司模的吐司 🌼中种: 高筋粉350克，牛奶215克，干酵母3.5克 🌼主面团: 高筋粉150克，鸡蛋50克，糖65克，抹茶粉7克，盐6克，淡奶油120克，干酵母2克，牛奶50克(酌情增减)，奶粉15克(没有可以省略)。 🍞做法： 1️⃣头天晚上，把中种用料混合好，揉成一个团，比较干的。现在气温低了，盖好，室温发酵15—30分钟左右，放进冰箱冷藏发酵12—15小时左右。 2️⃣第二天，把主面团用料跟撕小块的中种一起混合好，用厨师机打至可以拉出薄膜的状态。 3️⃣面团滚圆盖好松弛半小时。 4️⃣分成等量的六份，滚圆，松弛十分钟左右。 5️⃣擀卷入模，放到温暖湿润的地方发酵至模具八分满。具体时间不定，看状态。我今天用了110分钟。 6️⃣烘烤时间温度需要根据自家烤箱情况来调整。我还在跟新烤箱磨合中，温度时间仅供参考。180度，烤了五分钟的时候，一个表面已经颜色有点深，另一个一半没上色一半刚上色，我两个都盖上了锡纸。又烤了15分钟的时候，降温到165度，继续又烤了12分钟出炉。 #吐司的N种做法 #烘焙 #抹茶控 Distilled Q&As (8): - Q: How should I scale the recipe if I want to make a 700g loaf? (请问想做700克配方如何增减？) A: Do you mean using 700g of total flour or baking in a 700g loaf pan? Either way, you can scale all ingredients proportionally. This recipe as written is for two 450g Pullman loaf pans (900g total pan capacity, 500g total flour). (姐妹的意思是用700克面粉还是用700克的模子？都可以根据比例换算。这个配方是两个450克吐司模的量。) - Q: Can I replace the milk with water? (可以把牛奶换成水嘛) A: Yes, you can, just reduce the liquid weight slightly since milk is only about 88% water. (可以，但是要减量，牛奶含水量88%左右 谢谢妹妹的反馈，开心) - Q: How do you create a warm, humid place for proofing? (请问温暖湿润的地方是用什么工具发酵？) A: I place a bowl of hot water inside the turned-off oven 😊. (我是在烤箱内放一盆热水😊 不开，就是当作一个密闭的空间用) - Q: If I want to bake in a 1200g loaf pan, how should I scale up the ingredients? (想做1200g的请问配方原料如何增加) A: Multiply each single-loaf amount by about 2.6x (or multiply this two-loaf recipe by 1.3x). You will also need to extend the baking time: a 1200g loaf pan is much longer and deeper, so bake a bit longer than a 450g loaf according to how your oven runs to make sure the center bakes through. (根据比例，各用料都2.6倍左右。烘焙的时间要调整，1200克的吐司模比较长，为了防止中间没有烤透，根据自家烤箱脾气适当的调整时间，比450的多烤一点时间。) - Q: If I don't have heavy whipping cream and want to use butter instead, how should I adjust the milk and butter amounts? (求教，没有淡奶油，用黄油的话，牛奶和黄油的比例如何调整呢？) A: You can replace the 120g of heavy whipping cream with about 105g of milk and 25g of butter. (120克淡奶油用105克左右牛奶替代，黄油25克左右) - Q: Can I add a bit more matcha powder if I love a strong matcha flavor? (喜欢抹茶味的可以多加一点吗？) A: Yes, definitely! (嗯嗯，可以哒) - Q: Does the sponge method skip the first proof? (中种就不需要第一次发酵？) A: The overnight sponge has already gone through bulk fermentation, so after mixing the main dough, it only needs a 30-minute rest before dividing and shaping. (隔夜中种其实已经经历了一次发酵。所以松弛半小时就可以整形了。) - Q: What brand of bread flour do you use? (什么牌子的面粉) A: I use Bob's Red Mill bread flour. (鲍勃红磨坊的) --- ### Spelt Pullman Loaf | Direct Method | Breville Oven | 斯佩尔特小麦吐司|直接法|铂富烤箱 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61624a0a000000002103f215/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61624a0a000000002103f215/ - Category: toast - Fermentation: direct - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 29 min - Ingredients (EN): Bread flour 450g; Spelt flour 70g; Ice water around 330g (adjust as needed); Egg 1 (around 50g); Salt 6g; Sugar 25g; Sweetened condensed milk 80g; Instant dry yeast 6g; Room-temperature softened butter 45g - Ingredients (ZH): 高筋粉450克; 斯佩尔特小麦粉70克; 冰水330克左右(酌情增减); 鸡蛋一个50克左右; 盐6克; 糖25克; 炼乳80克; 干酵母6克; 室温软化黄油45克。 Notes (EN): I recently got a new oven, the Breville BOV900BSS Smart Oven Air Fryer Pro, and today I tried baking a loaf of bread in it for the first time. Compared to my old oven at home, its biggest advantage is how fast it preheats (just five minutes), and it runs so quietly. I love it. Here is today's recipe: 🍞 Ingredients: Makes two 450g Pullman loaves Bread flour 450g, spelt flour 70g, ice water around 330g (adjust as needed), 1 egg (around 50g), salt 6g, sugar 25g, sweetened condensed milk 80g, instant dry yeast 6g, room-temperature softened butter 45g. 🍞 Method: Direct method. Bake at 180°C for 29 minutes. Adjust according to how your oven runs. This is my first time using this oven, so I am still getting a feel for it. #WaysToBakePullmanLoaves #Baking Notes (ZH): 最近入了一个新烤箱，铂富带空气炸锅那款，Breville BOV900BSS the Smart Oven Air Fryer Pro，今天第一次尝试烤了个吐司。跟我家里的旧烤箱比，最突出的优点就是预热超快，五分钟，并且声音很小，安安静静地，喜欢。 下面记录一下今天的方子： 🍞用料:两个450克吐司的量 高筋粉450克，斯佩尔特小麦粉70克，冰水330克左右(酌情增减),鸡蛋一个50克左右，盐6克，糖25克，炼乳80克，干酵母6克，室温软化黄油45克。 🍞做法：直接法。 180度，29分钟。请根据自家烤箱脾气做出相应调整。这是我第一次用这个烤箱，摸索中。 #吐司的N种做法 #烘焙 Distilled Q&As (7): - Q: Hi, are you based abroad? A few years ago I wanted to ask someone to bring this same oven back from the US, but because of the different voltage and the electrical safety risks even with a transformer, I never dared to buy it. (您好，请问您坐标国外吗？我几年前就想托人从美国买回同款烤箱，但因为电压不同，考虑到即使使用变压器也依然存在的用电安全隐患，一直没敢买。) A: Yes, I am in North America. (是的，在北美。 之前用的是博世嵌入式的。这个两个比较的话各有千秋。比如博世的受热均匀，铂富的两个吐司同时烤，受热不均匀，左边的颜色浅，右边的颜色深，如果烤山形，也容易一边跷，中途需要换位置。但是铂富的预热非常快，只要五分钟，博世的要半小时。 谢谢妹妹，过奖了😊😊 我欧包用博世是250度，铂富还没有试过，下次试了写笔记 嗯嗯，我也一直想试，等我有时间可以连着两天不用出门就开工。 我的是900，带空气炸锅那款 噢噢，这是我的型号Model: BOV900BSSUSC) - Q: Question: how does this model perform as an air fryer??? (提问，这款作为空气炸锅表现如何？？？) A: I haven't tried that function yet because I already have a T-fal air fryer that I use all the time. (我还没有试过这个功能，因为我有一个 Tfal的空气炸锅一直在用。) - Q: Which English mode do you use to bake chiffon cakes and Pullman loaves? I tried two modes and neither seemed right. Thanks! (请问用哪个英文模式烤戚风蛋糕和吐司？我试了两个模式烤好像都不对？谢谢) A: Don't turn on the setting with the fan icon. That is convection mode. I tried it, and the loaf leaned to one side because the fan blows from the right. (那个像风扇一样的标记的不要打开，是热风炉，我试过，吐司会一边倒，因为风是从右边吹出的。 对，bake去掉风扇。平时烤肉烤蔬菜我会开风扇，熟的快) - Q: Hi, can this oven be set to 28°C? (你好，这个烤箱可以设置28℃嘛？) A: I haven't tried that yet 😊 (这个我还没有试过😊 我也没有发酵箱，就是放一盆开水在烤箱里面，温度湿度就都有了😊) - Q: Hi there! Could you measure the dimensions of this oven for me? I plan to DIY a cute dust cover for this model to sell. I can pay you for your trouble, or send you one with free shipping once it's ready! (博主您好，能不能帮我量一下这个烤箱的尺寸，我准备DIY这个烤箱的防尘套，比较可爱的那种，然后卖，有偿，也可以到时候先送你，包邮！) A: The exact dimensions should be listed online, and those will be more accurate. Take a look there, and if you can't find them, I can measure it for you. (姐妹网上应该有尺寸描述，那个应该更精确，你找一下，如果没有的话我帮你量) - Q: Does it have a proofing function? (请问有发酵功能吗？) A: It doesn't seem to have one. I still use the old-school method of placing a cup of warm water inside to proof. (好像没有哎，我还是用最老土的一杯温水发酵) - Q: Now that the weather is getting cold, what's the best way to make sure Pullman loaves turn out well? (老师，现在天气变冷，要怎么做吐司才会做的好) A: If you have a proofing box, use it for both the first proof and the second proof. If not, proof the dough in an enclosed space. For example, I put mine inside the switched-off oven with a bowl of hot water to create the right warmth and humidity, swapping out the water partway through if needed. (如果有发酵箱，一发二发都进发酵箱，如果没有，就放在密封的环境，比如我是放在烤箱里面，放一盆热水，制造发酵所需的温度跟湿度环境，如果有必要，中途换水。 对，在气温低的地方液体用温的会有帮助。我这冬天不冷,所以一直就没有特地用温的😊😊) --- ### Wheaty Fresh Cream Loaf | Old Dough | Whole Wheat | Heavy Cream | Condensed Milk | 麦香鲜奶油吐司|老面|全麦|鲜奶油|炼乳 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61569500000000002103a2b7/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61569500000000002103a2b7/ - Category: toast - Fermentation: old-dough, direct - Yield: 2 450g loaves (两个450克吐司) - Ingredients (EN): Bread flour 440g (Bob's Red Mill); Fine whole wheat flour 40g (Bob's Red Mill); Sweetened condensed milk 70g; Egg 1 (around 55g); Sugar 20g; Salt 6g; Heavy whipping cream 90g; Milk 150g; Ice water 45-60g (adjust as needed); Instant dry yeast 5g; Room-temperature softened butter 20g (reduced since the recipe uses a lot of heavy whipping cream) - Ingredients (ZH): 高筋粉440克(鲍勃红磨坊); 细全麦粉40克(鲍勃红磨坊); 炼乳70克; 鸡蛋一个55克左右; 糖20克; 盐6克; 淡奶油90克; 牛奶150克; 冰水45—60克(大家酌情增减); 干酵母5克; 室温软化的黄油20克(因为用了大量淡奶油，黄油就少放了一些) Notes (EN): 🌼 This loaf uses about 10% whole wheat flour along with generous amounts of heavy whipping cream and sweetened condensed milk. The blend of nutty wheat and rich dairy gives the bread a wonderful aroma. Adding old dough (pâte fermentée) boosts oven spring and improves the crumb structure. Even with the whole wheat, the texture stays very fine and tender. I bake this recipe often. The last photo is from two days ago when I accidentally dropped the loaf on the floor right out of the oven. Total baking fail 😂😂. 🍞 Ingredients: Makes two 450g Pullman loaves (halve all ingredients to make one loaf) 🌼 Old dough (pâte fermentée) 80-90g (see Photo 5 for how to make old dough, or use a piece of dough saved from your previous bake. I did the latter by making a little extra dough two days ago and saving a portion as old dough). 🌼 Bread flour 440g (Bob's Red Mill) 🌼 Fine whole wheat flour 40g (Bob's Red Mill) 🌼 Sweetened condensed milk 70g 🌼 Egg 1 (around 55g) 🌼 Sugar 20g 🌼 Salt 6g 🌼 Heavy whipping cream 90g 🌼 Milk 150g 🌼 Ice water 45-60g (adjust as needed) 🌼 Instant dry yeast 5g 🌼 Room-temperature softened butter 20g (reduced since the recipe already uses a lot of heavy whipping cream) 🍞 Method Use the direct method, following the same steps as my other direct-method Pullman loaves. #WaysToBakePullmanLoaves #Baking Notes (ZH): 🌼这款吐司用了10%左右的全麦，大量的鲜奶油和炼乳，麦香跟奶香的碰撞让整个吐司有一种特别的香味，再加上使用了老面，增强了吐司爆发力的同时也改善了吐司的组织，虽然加了麦，口感还是很细腻。所以这是我经常做的一款吐司，最后一张图是前天出炉的时候一不小心，砸到了地上,翻车咯😂😂。 🍞用料：可做两个450克吐司，如果做一个，各种用料请减半 🌼老面80—90克(老面的制作请参考图五，或者用上一次做面包后预留出的面团，我就是后者，前天做吐司的时候多做了一些，留出一部分做老面). 🌼高筋粉440克(鲍勃红磨坊) 🌼细全麦粉40克(鲍勃红磨坊) 🌼炼乳70克 🌼鸡蛋一个55克左右 🌼糖20克 🌼盐6克 🌼淡奶油90克 🌼牛奶150克 🌼冰水45—60克(大家酌情增减) 🌼干酵母5克 🌼室温软化的黄油20克(因为用了大量淡奶油，黄油就少放了一些) 🍞做法 就是直接法，具体步骤同别的直接法吐司做法。 #吐司的N种做法 #烘焙 Distilled Q&As (6): - Q: Isn't all flour from this brand whole wheat? Can 100% whole wheat develop gluten without white flour? (这个牌子粉不都是全麦吗？不搭配白面粉全部全麦能有面筋吗？) A: 440g is bread flour, and only 40g is whole wheat flour. This brand makes many different types of flour. (440克是高筋粉bread flour，全麦粉whole wheat只有40克。这个牌子有很多不同种类的面粉的 嗯嗯，可能她高筋粉没货) - Q: Do you have a stand mixer recommendation for home bread baking? (有推荐的厨师机吗 家用 比较会做面包) A: Check my earlier posts for a note I wrote on stand mixers, though I have only used two models from the same brand. (姐妹翻一下我的笔记有一篇我有写厨师机，但是我只用过一个牌子的两个型号) - Q: Isn't 150g of milk plus 45g of ice water too much liquid? (牛奶150再加45克冰水不就太多了吗) A: It's not too much. 150g of milk equals about 135g of water, plus 45g of water, which is only about 180g of water in total. (不多的，牛奶150相当于135左右的水，再加45的水，总共才180左右) - Q: Your bread flour and whole wheat flour already add up to 480g, plus 100g of flour in the old dough, making 580g of flour in total. Doesn't that mean each loaf uses 290g of flour? (你这个高筋+全麦粉都480克，再加上老面100克粉，总共都580克粉，这样一算一个吐司不是用了290克粉吗？) A: The old dough doesn't have 100g of flour. It has around 50g of flour. (老面没有一百克粉，大概50克粉左右 图五是我的一篇关于老面的做法的笔记截图。可以按照这个比例做所需的老面。这篇笔记面包的做法跟具体老面的用量写在笔记里，配上图五只是为了给不知道做老面的小伙伴提供一个方法而已。) - Q: For a direct-method loaf, does the total flour weight per pan include the flour inside the old dough? (直接法一个吐司面粉是不是老面用的粉量也要加进去？) A: Yes. A 450g Pullman loaf pan usually takes 250-270g of total flour, with 250g being the most common. For 100% whole wheat loaves, I sometimes use up to 300g. (对，一个450克的吐司模用的总面粉量一般250—270，250最常用,100%全麦的我有时候会用到300克。 是有点大的，不过我习惯了，如果觉得大的话就做250的) - Q: Is the 80-90g of old dough for one loaf or two loaves? (老面80－90是一个吐司用的还是两个吐司) A: This recipe makes two loaves. Adding a little extra old dough is fine too, just bake slightly longer if the total dough weight is larger. (这个方子里是做了两个吐司。稍微多加一点也可以，就是烤的时候要相应多一点时间如果面团量增大的话 嗯嗯，我自己做的时候是这样口感最好，再多容易偏酸。) --- ### Ultra-Soft Cloud Loaf | Adapted from Jin Dawang's Recipe | 绵绵绵吐司|根据金大旺老师的方子适当调整 - EN URL: https://www.sunflowerbakery.fyi/en/posts/614a790a0000000001025adc/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/614a790a0000000001025adc/ - Category: toast - Fermentation: direct - Ingredients (EN): Bread flour 500g (original recipe uses 400g bread flour and 100g cake flour); Sugar 92g; Instant dry yeast 5g; Salt 6g; Egg 60g; Milk powder 25g; Cold milk 80g; Ice water 150-156g; Sweetened condensed milk 30g; Room-temperature softened butter 60g - Ingredients (ZH): 高筋粉500克(老师原方是高筋粉400克，低筋粉100克); 糖92克; 干酵母5克; 盐6克; 鸡蛋60克; 奶粉25克; 冰牛奶80克; 冰水150—156克; 炼乳30克; 室温软化黄油60克 Notes (EN): 🍞 Ingredients: (Makes two 450g Pullman loaves; halve all ingredients if making one loaf.) 🌼 Bread flour 500g (the original recipe uses 400g bread flour and 100g cake flour) 🌼 Sugar 92g 🌼 Instant dry yeast 5g 🌼 Salt 6g 🌼 Egg 60g 🌼 Milk powder 25g 🌼 Cold milk 80g 🌼 Ice water 150-156g 🌼 Sweetened condensed milk 30g 🌼 Room-temperature softened butter 60g 🍞 Method: This uses the direct method. Please refer to my other direct-method loaf recipes for step-by-step details. Pay attention to the order in which you add ingredients. To keep the yeast from touching the salt and sugar directly, put the salt, sugar, and liquids at the bottom first, cover them with flour, and place the yeast on top of the flour last. Bake at 180-190°C for about 30 minutes, tenting with foil partway through once the top browns. Tap the pan firmly on the counter right out of the oven before unmolding. Adjust the temperature and time based on how your oven runs. Reduce the baking time if using a low-sugar Pullman pan. I used Sanneng corrugated golden Pullman pans. #WaysToBakePullmanLoaves Notes (ZH): 🍞用料:(可做两个450克模子的吐司，如果只做一个各种用料请减半。) 🌼高筋粉500克(老师原方是高筋粉400克，低筋粉100克) 🌼糖92克 🌼干酵母5克 🌼盐6克 🌼鸡蛋60克 🌼奶粉25克 🌼冰牛奶80克 🌼冰水150—156克 🌼炼乳30克 🌼室温软化黄油60克 🍞做法: 做法就是直接法，请参照别的直接法吐司做法。 要注意的点就是材料添加的顺序，为了避免酵母跟盐，糖直接接触，一般先放盐，糖，液体，盖上面粉，最后把酵母放在面粉上。 烘烤温度180—190，30分钟左右，中途上色后盖锡纸。出炉的时候要震模再倒出来。具体根据自家烤箱脾气调整。如果是低糖吐司模需要减时间。我用的是三能金波纹吐司模。 #吐司的N种做法 Distilled Q&As (6): - Q: Should the bowl of hot water be removed before baking? (烤的时候热水需要取出来吗) A: Yes, take it out. I only use it during proofing and remove it when preheating the oven. (要取出来的，我就是发酵的时候用。预热烤箱的时候就取出来了。) - Q: Can this recipe be made using the sponge (Chongzhong) method? (请问这个方子可以用中种法做么) A: I haven't tried that yet 😊 (这个我没有试过呢😊) - Q: At a room temperature of 20°C, can I put the dough into the proofing box for the bench rest? (室温20度、面团松弛的时候可以进发酵箱来松弛吗？) A: I prefer resting the dough at room temperature. I worry the warm proofing box might encourage fermentation too early while the dough is just supposed to be relaxing 😊 (我会选择室温松弛。担心发酵箱的环境对发酵太友好而导致再松弛的时候同时提早发酵😊) - Q: Can this be made with the single-proof method? (一次性发酵可以不) A: I haven't tried that 😊 (这个没有试过😊) - Q: What brand of oven do you use? (请问，你用的什么牌子烤箱？) A: Mine is a Bosch built-in oven. (我的是博世嵌入式的) - Q: Since you love baking bread so much, haven't you bought a proofing box? Or do you just use the oven method to make it easier for everyone to follow? (亲那么爱做面包难道没入发酵箱？还是为了方便大家上个图) A: I have been practicing minimalism and decluttering for years. Clearing out clutter makes me feel calm 😊, while accumulating stuff makes me feel anxious, so I only buy what I truly need. Plus, proofing in the oven with a bowl of hot water gives me second-proof results I'm happy with, so I don't need a proofing box. (我这些年极简断舍离，一直在清理东西，清东西内心非常舒适😊，反之，内心焦躁，所以只买需要的东西。而且用烤箱放热水的方法的二发状态还算满意，那就不入发酵箱了。) --- ### Rye Multigrain Diet Bread ❤️ Sugar-Free & Oil-Free ❤️ Quick & Easy | 黑麦粗粮减肥面包❤️无糖无油❤️简单易做 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6147a65c000000000102fec8/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6147a65c000000000102fec8/ - Category: buns - Fermentation: levain - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 190°C - Bake Time: 38 min - Ingredients (EN): Rye flour 150g; Bread flour 100g; Spelt flour 50g; Ground flaxseed 10g; Salt 3g - Ingredients (ZH): 黑麦150克; 高筋粉100克; 斯佩尔特小麦粉50克; 亚麻籽粉10克; 盐3克 Notes (EN): This bread is super simple to make, and the formula is very flexible. The hands-on work takes only a few minutes, and it makes a great staple bread when you are watching your weight. Highly recommended. 🍞 Ingredients: Fits one 450g Pullman loaf pan, or you can shape it into a round boule and bake it on a sheet pan. Very flexible. Rye flour 150g, bread flour 100g, spelt flour 50g, ground flaxseed 10g (Note: if you don't have spelt flour, substitute an equal amount of whole wheat flour; if you don't have ground flaxseed, simply omit it. Just keep the total flour weight around 300-310g across the rye, bread flour, and other flours). Water around 220g, salt 3g, instant dry yeast 4g. (I also added a scoop of sourdough starter discard to use up leftovers. Feel free to add some if you have discard to use up, or leave it out if you don't.) 🍞 Method: 1️⃣ Mix all ingredients together into a dough, place in a covered container, and refrigerate overnight. (Takes just a few minutes) 2️⃣ The next day, take out the dough and shape it on your work surface. You can shape it into a round boule, or roll it out into a rectangle, coil it up, and place it in a loaf pan like I did. (Takes just a few minutes) 3️⃣ Cover and proof until doubled in size, about 1 hour. 4️⃣ Bake at 190°C for about 38 minutes. (Adjust according to how your oven runs.) #TimeToLoseWeightAgain #HealthyWeightLossMeals #FatLossDiet #EatWellWhileLosingWeight #BreadLover Notes (ZH): 这款面包非常简单易做，方子配方也是相对灵活，实际真正的操作也就几分钟时间，并且非常适合做减肥时期的主食，推荐。 🍞用料：一个450克吐司模的量，也可以整成圆形放烤盘烤，非常灵活。 黑麦150克，高筋粉100克，斯佩尔特小麦粉50克，亚麻籽粉10克，(注：如果没有斯佩尔特小麦粉可以用等量全麦粉替代，亚麻籽粉没有的话可以省略，总之，记住总面粉量300至310克左右，也就是黑麦粉高筋粉加别的粉一共300至310克左右)。水220克左右,盐3克，干酵母4克。(我还加了一坨天然酵母，是为了消耗它，如果有相同需求的小伙伴可以加，没有就不要加。) 🍞做法： 1️⃣把所有用料混合揉成团，容器里放好，盖好，进冰箱过夜。(用时几分钟) 2️⃣第二天取出面团，放案板上整形，可以是圆形，也可以擀成长方形卷起放入模子，我就是后者。(用时几分钟) 3️⃣盖好，发酵至两倍大。大约一小时左右。 4️⃣烤箱190度，38分钟左右。(根据自家烤箱脾气做相应调整。 #又该减减肥了 #减肥减肥吃这些 #减肥减脂吃这些 #减肥也要好好吃饭 #面包控 Distilled Q&As (7): - Q: Does the oven need to be preheated? (烤箱需要预热吗？) A: Yes, preheat the oven first and put the bread in once it reaches target temperature. (需要先预热的，温度到了再放进去) - Q: If I use a proofing box, what temperature, humidity, and time should I use? (亲，请教一下发酵用发酵箱应该多少度，湿度多少，多长时间，) A: For the second proof, set it to around 38°C and 85% humidity. Watch the dough for timing, but generally don't exceed 100 minutes or it can easily overproof. (二发温度38左右，湿度85%左右。时间看情况，一般不要超过一百分钟，容易发过头) - Q: Mine turned out like a brick with this recipe and didn't rise at all. (这个方子我做成砖了，发不起来) A: Hugs! High-rye loaves can definitely turn into bricks easily. (抱抱，黑麦确实挺容易变砖的) - Q: Why does the diet meal-replacement bread I bought have a light milky aroma? (我买的代餐面包怎么会有淡淡的奶香味呢？) A: Maybe they added milk powder? I haven't bought commercial diet bread before. (是加了奶粉的吗？我没有买过呢) - Q: What brand of bread flour did you use? (你用了什么牌子的面包粉呢) A: I used Bob's Red Mill bread flour for this recipe. (这个方子里用的是鲍勃红磨坊的面包粉) - Q: Can all rye flour be used? (全黑麦粉可以吗) A: It's fine. The texture will just be slightly harder. (可以的。就是口感会稍微硬一些。) - Q: Sell bread? (出售面包吗) A: 😊😊😊Eating by myself (😊😊😊自己吃的) --- ### Condensed Milk Hokkaido Loaf ❤️ Tall & Proud ❤️ Strong Oven Spring | 炼乳北海道吐司❤️大高个❤️爆发力强 - EN URL: https://www.sunflowerbakery.fyi/en/posts/613e821a000000000102f2e0/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/613e821a000000000102f2e0/ - Category: toast - Fermentation: direct - Yield: 2 450g loaves (两个450克吐司) - Bake Time: 22 min - Ingredients (EN): Bread flour 500g; Egg 1 (around 55g); Salt 6g; Sugar 40g; Milk powder 15g; Sweetened condensed milk 50g; Heavy whipping cream 50g; Cold milk 280g (adjust as needed; hold back about 10% and add gradually); Instant dry yeast 5g; Room-temperature softened butter 45g - Ingredients (ZH): 高筋粉500克; 鸡蛋一个(55克左右); 盐6克; 糖40克; 奶粉15克; 炼乳50克; 淡奶油50克; 冰牛奶280克(酌情增减，可预留10%左右看情况慢慢加入); 干酵母5克; 室温软化的黄油45克。 Notes (EN): 🍞 Ingredients: Makes two 450g Pullman loaves Bread flour 500g, 1 egg (around 55g), salt 6g, sugar 40g, milk powder 15g, sweetened condensed milk 50g, heavy whipping cream 50g, cold milk 280g (adjust as needed; hold back about 10% and add gradually as needed), instant dry yeast 5g, room-temperature softened butter 45g. 🍞 Method: Direct method. Refer to my previous direct-method posts for detailed steps. 🌼 Bake at 190°C. After 9 minutes, tent with foil, lower the temperature to 180°C, and bake for another 22 minutes or so. 🌼 I used Bob's Red Mill bread flour. 🌼 The pans are Sanneng corrugated golden Pullman pans. If you use low-sugar Pullman pans, lower the oven temperature and shorten the baking time based on your usual experience. 🌼 My oven is a Bosch built-in oven. 🌼 For the second proof, I put a bowl of hot water in the oven to create the required warmth and humidity, as shown in Photo 2. 🌼 For bakers in warmer climates, you can use the autolyse method: mix just the flour and liquid into a rough dough, cover, and chill in the fridge for 30 minutes. Take it out, add all remaining ingredients except the butter, mix until a thick membrane forms, then add the butter and mix to the full windowpane stage. #WaysToBakePullmanLoaves #BreadLover #MyDailyBaking Notes (ZH): 🍞用料:两个450克吐司的量 高筋粉500克，鸡蛋一个(55克左右)，盐6克，糖40克，奶粉15克，炼乳50克，淡奶油50克，冰牛奶280克(酌情增减，可预留10%左右看情况慢慢加入)，干酵母5克，室温软化的黄油45克。 🍞做法就是直接法，可参考我以前的直接法笔记。 🌼烘烤温度是190摄氏度，9分钟后盖锡纸转180，继续烤22分钟左右。 🌼面粉是鲍勃红磨坊的高筋粉也叫面包粉 bread flour。 🌼吐司模是三能的金波纹，如果用低糖吐司模，根据自己平时的经验相应降低烤箱温度并且缩短烘烤时间。 🌼烤箱是博世嵌入式。 🌼二发我是烤箱内放热水制造所需的湿度温度环境，如图二所示。 🌼天气还是比较热的地方的小伙伴，可以用水合法，就是把面粉跟液体先混合好揉成团，盖好放冰箱半小时，取出来再加入除黄油以外的所有用料，打至可以拉出厚膜再加入黄油，打至可以拉出薄膜。 #吐司的N种做法 #面包控 #我的烘焙日常 Distilled Q&As (19): - Q: Why did my loaf shrink a bit after baking so it's not as full as after the second proof? (为啥烤完了有点缩呢，不像2发的时候那么满) A: Do you mean it ended up shorter after baking than after the second proof? How full was the pan when you started baking? Today I proofed mine to 80% full in the pan, and it rose well above the rim in the oven. (是指烤完比二发完要矮吗？妹妹是二发到了几分满烤的？我今天二发到八分满烤的，烤完是高出模子很多。 不知道里面组织怎样，如果比较粗糙不细腻，那这个回缩应该是二发过度造成的。 还想问一下，妹妹是这个方子烤完比二发还小还是平时做吐司碰到这个问题呢？只是好奇我这方子刚发出去几个小时妹妹就做好了，速度很快哈 有的时候面团没有打到完全扩展阶段，还有或者面粉的蛋白质含量不够高，二发到八九分满的时候已经是发过了。不确定是不是这个原因的话可以看里面组织，发过的面团烤出来的面包组织是粗糙的，切的时候碎渣也会多些。 国内的面粉我不熟，搜搜别的姐妹的面粉笔记吧) - Q: I bought Bob's Red Mill bread flour and tested it on three bakes: a nut soft European bread that spread flat even with reduced water, garlic cream cheese rolls that lost their usual softness by day two, and your loaf recipe where I had to add so much extra flour just to bring the dough together. I'm ready to give up on this flour. (亲，我买了鲍勃的面包粉，测试做了三款面包：坚果软欧，比我平时配方减了水量都烤趴了。蒜香乳酪包烤出来后第二天就没有了平时的松软。第三款就是你这个吐司，按这个配方我加了好多粉才成团我决定放弃这款粉了) A: Oh no, how did that happen? I feel so bad! (啊啊啊，怎么会这样啊，真是对不住姐妹) - Q: Can regular bread flour be used for Pullman loaves? (普通高筋面粉能做吐司吗) A: Check the protein content on the bag. If it's supermarket bread flour, pick one with higher protein, ideally 13% or above. (看一下高筋粉的蛋白质含量，如果是普通的超市买的，蛋白质含量要高一些的，最好13%以上 试试，面团要打出膜。) - Q: About how many minutes should I deduct for a low-sugar Pullman pan? This is my first time baking a loaf and I have no experience with pans. (请问低糖吐司模大概要减多少分钟啊 我第一次做吐司 没有任何磨具的经验) A: You can check what timing other bakers use, since ovens vary too. People reduce anywhere from 5 to 10 minutes. I don't have a 450g low-sugar pan, but on my other sizes I deduct about 7-8 minutes. (可以参考一下别的姐妹的时间，烤箱也有差异。减5-10分钟的都有。我没有450克的低糖吐司模，有别的规格的，会减七八分钟左右。) - Q: Could you post more single-loaf recipes? Baking two loaves at once is hard to finish. (老师多出点一个吐司的配方吧，一次做两个很难吃完啊) A: Just halve all the ingredients for a single loaf. I can't finish two loaves right away either. Check my post on storing bread: I slice and freeze portions in airtight bags, and once thawed and warmed up, they taste almost freshly baked. (用料减半就是一个吐司的量。我做两个也是一下子吃不完，参考我的吐司保存笔记，我都是分装保存，拿出来后回温后跟刚烤完几乎无差。) - Q: How do I scale the recipe down for one loaf? (一个的量配方怎么减啊？) A: Cut every ingredient in half. (每一种用料都减半) - Q: Does mine count as a success? (这个算成功吗？) A: Yes! It's just baked a tiny bit dark. One minute less would probably be even better, though I bet the crust smells amazing right now. (算，就是火候过了一点点，减一分钟估计更好，不过现在这样应该很香) - Q: Do you bake with top and bottom heat only, or do you turn on the convection fan? (我想问下烤的时候就上下管？还是要开热风的？) A: The convection fan in my new oven blows from one side, and when I tried it, the loaf leaned sideways. So I leave the fan off. Go with what works in your oven and adjust temperature and time for how your oven runs. With the fan on in mine, baking takes several minutes less. (我的新烤箱热风在一边，试过开热风，吐司会一边倒。所以就没有开。看你平时是怎么烤的，还有要根据烤箱脾气调整温度跟时间，我的如果开热风，时间上缩短好几分钟。) - Q: I baked one in a low-sugar pan and one in a regular corrugated pan. Since I only had 250ml of milk, I added 22g of ice water. The second proof was a bit slow. The corrugated pan shrank slightly, while the low-sugar pan turned out great. Personally I still prefer your fresh milk loaf from last time, which had a higher success rate and was less sweet! (用了低糖和普通波纹盒子都做了一个。因为只放了250ml牛奶。额外加了22g的冰水。二发好像不太好发起来。普通波纹盒子有回缩现象，低糖却蛮好的。但我个人还是更喜欢上次的鲜奶吐司～成功率高且不那么甜～) A: Got it, thank you so much for sharing your feedback! (嗯嗯，谢谢妹妹反馈) - Q: I would like to ask if I should just use the top and bottom heating elements when roasting, or should I turn on the hot air? (我想问下烤的时候就上下管？还是要开热风的？) A: My new oven has hot air on one side. I tried turning on the hot air, but the toast would lean to one side. So I didn't turn it on. See how you usually bake, and you need to adjust the temperature and time according to the oven's temperament. If I turn on the hot air in mine, the baking time shortens by several minutes. (我的新烤箱热风在一边，试过开热风，吐司会一边倒。所以就没有开。看你平时是怎么烤的，还有要根据烤箱脾气调整温度跟时间，我的如果开热风，时间上缩短好几分钟。) - Q: Can milk be used if there is no cream? (没有奶油可以用牛奶吗) A: Okay, but reduce the amount, as cream has a lower water content than milk. (可以，但是要减量，奶油含水量比牛奶低) - Q: Where can I buy San Neng's toast mold in North America? (请问北美在哪里可以买到三能的吐司模具？) A: I am 🍑 bought and sent over (我是🍑买了寄过来的) --- ### Matcha Milk Crumb Bread Rolls ❤️ A Must-Try for Matcha Lovers | 抹茶奶酥面包卷❤️抹茶控不要错过哦 - EN URL: https://www.sunflowerbakery.fyi/en/posts/613ab989000000000102a1aa/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/613ab989000000000102a1aa/ - Category: buns - Oven Temp: 180°C - Bake Time: 19 min - Ingredients (EN): Bread Dough: Bread flour 500g; Bread Dough: Instant dry yeast 5g; Bread Dough: Salt 3g; Bread Dough: Sugar 60g; Bread Dough: Cold milk 290g (adjust as needed); Bread Dough: Large egg 1 (mine was 58g); Bread Dough: Room-temperature softened butter 45g; Matcha Milk Crumb Filling: Room-temperature softened butter 110g; Matcha Milk Crumb Filling: Sugar 45g; Matcha Milk Crumb Filling: Milk powder 70g; Matcha Milk Crumb Filling: Cake flour 50g; Matcha Milk Crumb Filling: Matcha powder 7g - Ingredients (ZH): 面包体: 高筋粉500克; 面包体: 干酵母5克; 面包体: 盐3克; 面包体: 糖60克; 面包体: 冰牛奶290克(酌情增减); 面包体: 大号鸡蛋一个(我的58克); 面包体: 室温软化的黄油45克。; 抹茶奶酥馅: 室温软化的黄油110克; 抹茶奶酥馅: 糖45克; 抹茶奶酥馅: 奶粉70克; 抹茶奶酥馅: 低筋粉50克; 抹茶奶酥馅: 抹茶粉7克。 Notes (EN): 🍞 Ingredients: (Makes 8 rolls) 🌼 Bread Dough: Bread flour 500g, instant dry yeast 5g, salt 3g, sugar 60g, cold milk 290g (adjust as needed), 1 large egg (mine was 58g), room-temperature softened butter 45g. 🌼 Matcha Milk Crumb Filling: Room-temperature softened butter 110g, half an egg (save the other half for egg wash), sugar 45g, milk powder 70g, cake flour 50g, matcha powder 7g. 🌼 Topping: Egg wash, sesame seeds. 🍞 Method: 1️⃣ Add all dough ingredients except the butter into the stand mixer bowl. I usually put the salt, sugar, and liquids at the bottom, cover with flour, and place the yeast on top so the yeast doesn't touch the salt and sugar directly, protecting yeast activity. 2️⃣ Mix the dough until it reaches the thick membrane stage, then add the butter and mix until you get a thin, translucent membrane (full windowpane stage). Shape into a tight ball, cover, and proof for about 50 minutes. 3️⃣ Meanwhile, make the matcha milk crumb filling. Beat the softened butter until smooth, add the sugar and mix well, then beat in the egg. Stir in the milk powder and cake flour until combined, and finally mix in the matcha powder until uniform. Set aside. 4️⃣ Once the dough has doubled in size, gently degas to release large air pockets. Divide into 8 equal pieces, shape into tight balls, cover, and let rest on the bench for about 10 minutes. 5️⃣ Start preheating the oven to 180°C now (if your oven takes a while to preheat thoroughly). Shape the rolls while the oven preheats, following Photos 6 and 7. 6️⃣ Brush the tops with egg wash and sprinkle with sesame seeds before baking. Bake for about 19 minutes. 🌼 Baker's Notes: 1. Adjust the baking temperature and time according to how your oven runs. 2. You may notice there is no separate second proof step listed. That is because it's hot in the summer, the dough is rolled into thin layers, and shaping all 8 rolls takes quite a bit of time. By the time I finished shaping the eighth roll, the rolls were already plump and well proofed. 3. These rolls smell and taste wonderful. If you love matcha, give them a try! #BreadLover #MatchaLover Notes (ZH): 🍞用料：(可以做八个) 🌼面包体：高筋粉500克，干酵母5克，盐3克，糖60克，冰牛奶290克(酌情增减),大号鸡蛋一个(我的58克),室温软化的黄油45克。 🌼抹茶奶酥馅：室温软化的黄油110克，鸡蛋半个(留着另一半刷面包表面),糖45克，奶粉70克，低筋粉50克，抹茶粉7克。 🌼面包表面：蛋液，芝麻。 🍞做法： 1️⃣把面包体中的用料，除黄油以外全部加入厨师机，通常把盐，糖，液体先加，再盖上面粉，把酵母放最上面，这样酵母跟盐糖不直接接触，不会影响酵母正常活性。 2️⃣面团打至可以拉出厚膜的时候加入黄油，打至可以拉出薄膜。滚圆，盖好，发酵，大约50分钟左右。 3️⃣这个时候我们来做绿茶奶酥馅。先把黄油打散，加入白糖，打匀，加入鸡蛋，打匀，加入奶粉，低筋粉，搅拌均匀，最后加入抹茶粉搅拌均匀，备用。 4️⃣面团发酵至两倍大，轻轻排掉大气孔，分成等量的八份，滚圆，盖好，松弛10分钟左右。 5️⃣此时开始预热烤箱180度，如果烤箱预热需要四十分钟的话。预热烤箱的时候开始整形，具体参考图6,7整形。 6️⃣进烤箱前刷上蛋液撒上芝麻。烤19分钟左右。 🌼碎碎念 1烤箱的温度时间还是要根据自家烤箱脾气调整。 2这个方子看起来没有专门的二发时间，这是因为一夏天很热，二面包体里的面团部分是很薄的一层层的，再加上整形的时候也很花时间，事实上，等我八个整完，面包都已经发的胖嘟嘟了。 3面包真的很香很好吃，抹茶控值得一试。 #面包控 #抹茶控 Distilled Q&As (3): - Q: Does this bread not use any salt? (这款面包不用放盐吗？) A: It does! I accidentally left it out when typing the post. Thanks for catching that! (要放，那是我漏写了，谢谢提醒 3克，方子里已经改好了。) - Q: Without a sponge (Chongzhong), won't the bread turn out hard? (这个不用中种面团不会硬吗) A: Once mixed to full windowpane, it stays very soft. (打出膜，很软) - Q: Will these dry out after two days? (这个放两天会不会干) A: Once cooled and stored in an airtight container or zip-top bag, they stay soft for two days without any issue. (放凉后放保鲜盒或者保鲜袋两天没问题。) --- ### Sourdough Bread Practice & Testing New Flour | 天然酵母酸面包练习及尝试新面粉 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61352ed9000000000102bb6a/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61352ed9000000000102bb6a/ - Category: sourdough - Fermentation: levain Notes (EN): 🌼 Logging another sourdough practice bake. 🌼 The formula is the same as my previous ones, except I swapped in 30% of a new flour: Central Milling Type 85, which is described as ideal for artisan sourdough. 🌼 What stood out to me in this bake was how much stronger the overall dough strength felt, which made me really happy. 🌼 When I sliced it open, I got the ”ear” bunny profile 🐇 I love. Honestly, I've had a lot of baking fails lately where the dough slackened and failed to rise tall. 🌼 My crumb alveoli are still far from ideal and need a lot more work, but that's not the flour's fault. I just need more practice. The flour itself is truly wonderful. #BreadLover #Sourdough #NaturalLevain #ArtisanSourdough Notes (ZH): 🌼记录又一次的酸面包练习。 🌼方子跟以前的一样，区别就是用了30%的新面粉。Central Milling家的 Type 85,根据描述是适合做酸面包的面粉。 🌼这次尝试的感受是，面团整体筋度强了，很是欢喜。 🌼切开看到了喜欢的兔子🐇的形状。其实我最近翻车了很多次都是面团塌翻，长不高。 🌼虽然我的气孔还很不理想，需要很多的努力，但是这不是面粉的错，是我自己需要更多的练习，面粉真的是好面粉。 #面包控 #酸面包 #天然酵母 #酸种欧包 Distilled Q&As (14): - Q: Do you sell your bread? (请问面包卖吗) A: ☺️☺️☺️ I just bake it for myself and my family. (☺️☺️☺️自己吃的 ☺️☺️☺️❤️❤️❤️实在是太忙了) - Q: You can develop the gluten even further! (面筋还可以拓展哦！) A: Thank you! I'll keep practicing. (谢谢，继续练习) - Q: You can tell from the crust that your starter is really active! (外皮看得出来酵母有活力诶) A: Thank you 😊😊 (谢谢😊😊) - Q: How do you get that bunny ear profile? Any tips on scoring? (请问兔子是怎么出来的，割的时候有啥技巧吗？) A: Proper fermentation, high baking heat, and plenty of steam. Baking in a covered Dutch oven takes care of the heat and steam. For scoring, there's no special trick other than holding the lame at a shallow, nearly horizontal angle rather than cutting straight down. (面团发酵到位，烤的时候温度到位，水汽到位，后两者用铸铁锅加盖烤就解决了。割的时候没有特别，就是刀片是偏横着侧面进去割，不是垂直那种) - Q: Good evening! This is my first time making a levain whole wheat loaf, and I also added Tangzhong (water roux). The dough feels too wet. I already finished bulk fermentation and shaping and put it in the fridge for cold retardation. Tomorrow, can I knead in more levain and flour and ferment it twice again? Thanks! (晚上好！请教您！因为第一次做鲁邦种全麦包，又加了烫种，感觉水有些多了，已经发酵整理完放入冰箱低温发酵，不知明天还可以重新加鲁邦种和面粉再发酵两次吗？谢谢) A: Is the dough super batter-like? If it's way too wet, kneading in extra flour works much better before it goes into the fridge. If you add flour after it has already finished proofing, you'll have to ferment the whole thing all over again for a long time. (是面糊很湿吗？如果非常湿，其实在进冰箱前再加点面粉揉匀是可以试试的。发完再加面粉那又要继续发很久了。) - Q: I use Central Milling bread flour too. Their flour is great for all kinds of artisan bread. (我用central milling 的面包粉 这个粉很适合各种artisan bread。) A: High five! I love all of their flours and use them regularly: 00 pizza flour, whole wheat, regular bread flour, High Mountain, cake flour, and more. I especially love their medium-coarse whole wheat flour, which gives amazing oven spring in whole wheat Pullman loaves. This was my first time trying Type 85 and it was a pleasant surprise too. (握手，她们家的粉我都很喜欢，一直在用，披萨00，小麦粉，普通面包粉，high mountain，低筋粉等等，尤其喜欢她家的中粗颗粒的全麦，做全麦吐司爆发力很强。这个 Type 85是第一次用，也是很惊喜。) - Q: How can you clearly tell that the dough's gluten strength has improved? (想问，怎样可以明显感受到面团筋度变强了？) A: During stretch and folds, the dough feels tight and elastic rather than slack and puddles out. And when turned out of the banneton, it holds its shape proudly without slumping. Since my last few bakes were super slack fails, the contrast this time was very obvious. (折叠的时候面团紧了，而不是软塌塌。从发酵篮里倒出来后也是坚挺，没有塌。主要前几次翻车都特别软塌，所以这次对比就特别明显。) - Q: 请问兔子是怎么出来的，割的时候有啥技巧吗？ (请问兔子是怎么出来的，割的时候有啥技巧吗？) A: 面团发酵到位，烤的时候温度到位，水汽到位，后两者用铸铁锅加盖烤就解决了。割的时候没有特别，就是刀片是偏横着侧面进去割，不是垂直那种 (面团发酵到位，烤的时候温度到位，水汽到位，后两者用铸铁锅加盖烤就解决了。割的时候没有特别，就是刀片是偏横着侧面进去割，不是垂直那种) - Q: 晚上好！请教您！因为第一次做鲁邦种全麦包，又加了烫种，感觉水有些多了，已经发酵整理完放入冰箱低温发酵，不知明天还可以重新加鲁邦种和面粉再发酵两次吗？谢谢 (晚上好！请教您！因为第一次做鲁邦种全麦包，又加了烫种，感觉水有些多了，已经发酵整理完放入冰箱低温发酵，不知明天还可以重新加鲁邦种和面粉再发酵两次吗？谢谢) A: 是面糊很湿吗？如果非常湿，其实在进冰箱前再加点面粉揉匀是可以试试的。发完再加面粉那又要继续发很久了。 (是面糊很湿吗？如果非常湿，其实在进冰箱前再加点面粉揉匀是可以试试的。发完再加面粉那又要继续发很久了。) - Q: Seitan has so much more potential! (面筋还可以拓展哦！) A: 谢谢，继续练习 (谢谢，继续练习) - Q: 我用central milling 的面包粉 这个粉很适合各种artisan bread。 (我用central milling 的面包粉 这个粉很适合各种artisan bread。) A: 握手，她们家的粉我都很喜欢，一直在用，披萨00，小麦粉，普通面包粉，high mountain，低筋粉等等，尤其喜欢她家的中粗颗粒的全麦，做全麦吐司爆发力很强。这个 Type 85是第一次用，也是很惊喜。 (握手，她们家的粉我都很喜欢，一直在用，披萨00，小麦粉，普通面包粉，high mountain，低筋粉等等，尤其喜欢她家的中粗颗粒的全麦，做全麦吐司爆发力很强。这个 Type 85是第一次用，也是很惊喜。) - Q: 请问面包卖吗 (请问面包卖吗) A: ☺️☺️☺️自己吃的 ☺️☺️☺️❤️❤️❤️实在是太忙了 (☺️☺️☺️自己吃的 ☺️☺️☺️❤️❤️❤️实在是太忙了) --- ### Cinnamon Raisin Bread Rolls ❤️ Foolproof Recipe | 肉桂葡萄干面包卷❤️零失败 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6132d43b000000002103b805/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6132d43b000000002103b805/ - Category: buns - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 18 min - Ingredients (EN): Bread Dough: Bread flour 500g; Bread Dough: Large egg 1 (around 60g); Bread Dough: Salt 5g; Bread Dough: Instant dry yeast 5g; Bread Dough: Brown sugar 70g; Bread Dough: Milk 240g; Bread Dough: Butter 40g; Filling: Brown sugar 70g; Filling: Ground cinnamon 20g (mixed together) - Ingredients (ZH): 面包体: 高筋粉500克; 面包体: 大号鸡蛋一个(60克左右); 面包体: 盐5克; 面包体: 干酵母5克; 面包体: 红糖70克; 面包体: 牛奶240克; 面包体: 黄油40克; 馅料: 红糖70克; 馅料: 肉桂粉20克。混合好备用。 Notes (EN): Every year around September and October when the autumn breeze starts blowing, I crave cinnamon rolls, and it's the season when I bake them most often 😊😊. These rolls smell incredible and are quick and convenient to make. If you love the warm aroma of cinnamon, don't miss this recipe. 🍞 Ingredients: This full batch makes 14 large rolls. I generally recommend halving the recipe to make 7 to 8 rolls. 🌼 Bread Dough: Bread flour 500g, 1 large egg (around 60g), salt 5g, instant dry yeast 5g, brown sugar 70g, milk 240g, butter 40g, 1 cup raisins (or dried cranberries; today I used a mix of raisins and dried cranberries, soaked in water until plump and drained). 🌼 Filling: Brown sugar 70g, ground cinnamon 20g. Mix together and set aside. 🌼 Icing: (Omit if you prefer less sweet rolls; I skipped the icing today too) 1/2 cup powdered sugar, 1 tablespoon milk. Whisk together and set aside. 🍞 Method: 1️⃣ Put all bread dough ingredients except the butter and raisins (or dried cranberries) into the stand mixer bowl. Mix on low speed until combined, switch to medium speed, then back to low until a thin membrane forms. Add the room-temperature softened butter and mix until you reach the full windowpane stage. Add the drained raisins and cranberries and mix on low speed just until evenly distributed. 2️⃣ Shape the dough into a tight ball, cover, and proof until doubled in size. 3️⃣ Gently degas the large air pockets. Dust your work surface with flour and roll the dough out into a large rectangle. Lightly mist the surface with water or milk, or brush with a little softened butter so the filling adheres well, then spread the cinnamon-sugar filling evenly on top. Note: as shown in Photo 3, leave the bottom edge bare so the seam seals cleanly when rolled up. 4️⃣ Roll the dough up into a tight log and slice into 14 equal rolls. Arrange them directly on a baking sheet or in a baking pan. 5️⃣ The second proof for these rolls takes only about 30 minutes, so time your oven preheat early. Bake at 180°C for about 18 minutes. 6️⃣ If you want icing, whisk it together while the rolls are baking and drizzle it over the rolls while they are still hot from the oven. 🌼 This is one of my go-to recipes. Photo 6 shows past batches I made with icing drizzled on top. 🌼 This exact batch size can also make two 450g Pullman loaves; for loaves, bake for about 32 minutes. Photo 7 shows some of the cinnamon raisin loaves I've baked in the past. A quick scroll through my phone camera roll turns up so many photos of this bread. I really love the aroma of cinnamon ☺️☺️☺️. #BreadLover Notes (ZH): 每年的九十月份秋风起的时候我都会特别想吃肉桂面包，也是我做这款面包最频繁的季节😊😊。这款面包特别香，而且做起来方便省时，喜欢肉桂香味的小伙伴一定不要错过。 🍞用料：此方可做14个大卷，一般建议减半， 可做七至八个卷。 🌼面包体：高筋粉500克，大号鸡蛋一个(60克左右)，盐5克，干酵母5克，红糖70克，牛奶240克，黄油40克，葡萄干(或者也可以加蔓越莓，我今天是葡萄干蔓越莓混合)一杯(用水泡软备用) 🌼馅料：红糖70克，肉桂粉20克。混合好备用。 🌼糖霜：(不喜甜的此部分就直接省略，我今天也没有加糖霜)半杯糖粉，一大勺牛奶。混合备用。 🍞做法： 1️⃣把面包体用料中，除黄油葡萄干(蔓越莓干)以外的所有用料加入厨师机，低速搅拌均匀后转中速再低速打至可以拉出薄膜，此时加入室温软化的黄油，打至可以拉出薄膜，加入准备好的葡萄干蔓越莓干，低速搅拌均匀即可。 2️⃣面团滚圆，盖好，发酵至两倍大 3️⃣轻轻排掉大气孔，案板上撒干粉，把面团擀成长方形，然后长方形面片表面喷一点水或者牛奶或者涂一点软化的黄油，此步的目的是使馅料不容易脱落，再铺上准备好的馅料。注意，如图三所示，面团尾部不要铺馅料，这样卷起的时候容易收口。 4️⃣把卷好馅料后的面包卷等分的切成14份。可以直接放入烤盘，也可以放入模子再放入烤盘。 5️⃣这款面包卷的二次发酵大概只需半小时，所以算好时间提早预热烤箱。180度，烤18分钟左右。 6️⃣如果喜欢糖霜的小伙伴，在烤面包的时候就准备糖霜，当面包出炉的时候趁热挤到面包上。 🌼这是我反复做的面包之一，图六是我曾经做的一些淋了糖霜的。 🌼用这个方子的量还可以做两个450克吐司，做吐司的话烘烤时间为32分钟左右。图七是我曾经做的一些吐司们。手机里随便翻翻就好多这个面包，我是真的真的喜欢肉桂的香味☺️☺️☺️。 #面包控 Distilled Q&As (2): - Q: Is this very sweet? (会不会甜) A: It is sweeter than my usual sandwich loaves, but not cloyingly sweet overall. If you prefer less sweetness, you can reduce the sugar a bit. (比我平时做的吐司会甜一些，但是整体不是齁甜的那种。不喜甜的可以减一些糖。) - Q: I've never tried cinnamon in baking. What does it taste like? Is it the same as the rolled bark sticks used for braising meat? (我没有吃过肉桂，好好奇它的味道呀味道会是像做菜用的卷起来一根根卖的那种肉桂吗) A: Culinary ground cinnamon for baking tastes quite different from the cassia bark used in savory meat stews, though it's hard to put the exact fragrance into words! (跟炖肉的肉桂不一样的，但是我又描述不出这个味道) --- ### Pumpkin Condensed Milk Loaf ❤️ Delicious, Healthy & Nutritious | 南瓜炼乳吐司❤️好吃健康有营养 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6129914a000000000102dd56/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6129914a000000000102dd56/ - Category: toast - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 190°C - Bake Time: 10 min - Ingredients (EN): Steamed, chilled pumpkin puree 200g; Bread flour 500g; Large egg 1 (mine was 60g); Sweetened condensed milk 50g; Salt 6g; Sugar 50g; Instant dry yeast 5g; Room-temperature softened butter 50g - Ingredients (ZH): 蒸熟的冰箱放凉的南瓜泥200克; 高筋粉500克; 大号鸡蛋一个(我这个60克); 炼乳50克; 盐6克; 糖50克; 干酵母5克; 室温软化的黄油50克 Notes (EN): 🍞 Ingredients: Makes two 450g Pullman loaves 🌼 Steamed, chilled pumpkin puree 200g 🌼 Bread flour 500g 🌼 Large egg 1 (mine was 60g) 🌼 Milk 90-140g (water content varies widely depending on the variety of pumpkin; I used a relatively dry kabocha squash this time and needed 140g of milk, whereas a watery pumpkin will only need around 90g of milk) 🌼 Sweetened condensed milk 50g 🌼 Salt 6g 🌼 Sugar 50g 🌼 Instant dry yeast 5g 🌼 Room-temperature softened butter 50g 🍞 Method: 1️⃣ Place all ingredients except the butter in the stand mixer and mix until you get a thick membrane, then add the butter and mix until you reach the full windowpane stage. 2️⃣ Shape the dough into a tight ball, cover, and proof until doubled in size. 3️⃣ Once fermented, gently degas the dough, divide into 6 equal pieces, shape into balls, cover, and bench rest for about 15 minutes. 4️⃣ Roll out, coil, and place into the loaf pans. Proof in a warm, humid spot until the pans are 80-90% full. 5️⃣ Bake on the lower-middle rack at 190°C for about 10 minutes, tent with foil, lower the heat to 180°C, and bake for another 23 minutes or so (today I baked mine for 36 minutes total, which was slightly overbaked ☺️). 6️⃣ Tap the pans firmly on the counter upon removing from the oven, then unmold onto a wire rack to cool. ❤️ Baker's Notes: 🌼 The milk amount in this recipe has a wide range because egg sizes and pumpkin moisture levels vary so much. Adjust the milk gradually based on how your dough feels. 🌼 Adjust the baking temperature and time according to how your oven runs. 🌼 Work has been busy lately, so I usually bake two loaves at a time. Since this loaf is super soft and tricky to slice cleanly, I let it cool completely, place it in a food storage bag, and freeze it for about an hour before slicing. That firms up the loaf so it slices neatly. Then I wrap individual portions in plastic wrap, seal them inside a freezer bag, and store them in the freezer. Whenever I want a slice, I thaw it at room temperature, microwave it for a few seconds, or pop it in the toaster, and the texture is almost indistinguishable from fresh-baked. Sharing this tip for fellow busy bakers. #WaysToBakePullmanLoaves #BreadLover #PullmanLoaf Notes (ZH): 🍞用料：可做两个450克吐司 🌼蒸熟的冰箱放凉的南瓜泥200克 🌼高筋粉500克 🌼大号鸡蛋一个(我这个60克) 🌼牛奶90—140克(因为不同的南瓜品种，含水量差异很大，我这次的是比较干的日本南瓜，用了140克牛奶，如果南瓜含水量很大，牛奶用90克左右) 🌼炼乳50克 🌼盐6克 🌼糖50克 🌼干酵母5克 🌼室温软化的黄油50克 🍞做法： 1️⃣把除黄油以外的所有用料放到厨师机打到可以拉出厚膜后加入黄油打到可以拉出薄膜。 2️⃣面团滚圆盖好，发酵至两倍大。 3️⃣发酵完成后轻轻排掉大气孔，分成等量的6份，滚圆，盖好，松弛15分钟左右。 4️⃣擀卷入模。放到温暖湿润的地方发酵至模具八，九分满。 5️⃣烤箱190度，中下层，烤10分钟左右盖上锡纸，降温至180度，继续烤23分钟左右(我今天是一共烤了36分钟，有点烤过了☺️)。 6️⃣出炉的时候震模，放到架子上晾凉。 ❤️碎碎念 🌼这款吐司在牛奶的用量上差异比较大，因为鸡蛋有大小，南瓜含水量差异大，所以在做的时候要根据具体情况调整牛奶用量。 🌼烤箱的温度时间也要根据自家烤箱脾气来调整。 🌼最近讨生活的日子比较忙碌，所以我一般就一次做两个吐司。因为吐司太软不好切，我是在放凉后，放进保鲜袋再放进冰箱冷冻一个小时左右拿出来切片，这时候吐司成型，非常好切，然后根据每一次要吃的量用保鲜膜单独包好再放进保鲜袋密封再进冰箱冷冻。每次要吃的时候拿出来室温解冻或者微波炉几秒直接吃或者再吐司机烤一下吃，口感都跟新鲜出炉的几乎没差。给同样忙碌小伙伴参考。 #吐司的N种做法 #面包控 #吐司 Distilled Q&As (3): - Q: The loaf I made looks fine on the outside, and I didn't add sugar, but why does it taste like steamed buns (mantou) instead of bread? (我做的吐司看着也挺好的 就是没加糖 为啥出来没有面包的味道 是馒头的味道) A: Most likely the dough wasn't mixed to proper gluten development. The very first loaf I ever baked tasted like mantou too, with a dense, heavy crumb. (很有可能是面团没有打到位，我第一次做的吐司就是馒头味组织很实敦敦) - Q: I plan to make this today. Is 5g of instant dry yeast enough for two 450g loaves? (今天打算做这个 2个450g 5克干酵母够吗) A: Yes, that's plenty. 5g of instant dry yeast for 500g of flour is the standard ratio. (嗯，够了，500克面粉5克干酵母) - Q: Can I make this without sweetened condensed milk? (没有炼乳可以做吗) A: Yes. If you have milk powder, add 15g of milk powder, about 15g of extra sugar, and about 10g of extra milk. Still adjust the milk amount by feel since pumpkin moisture varies. (可以，有奶粉就加15克奶粉，糖再加15克左右，牛奶10克左右。关于牛奶的量还是要根据具体情况调整，毕竟南瓜的含水量也有差异。) --- ### Japanese Hokkaido Milk Loaf ❤️ Wu Keji's Original Recipe | 日式北海道吐司❤️吴克己老师原方 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6126ae5e000000000102c887/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6126ae5e000000000102c887/ - Category: toast - Oven Temp: 190°C - Bake Time: 22 min - Ingredients (EN): Bread flour 530g; Sea salt 9g; Sugar 36g; Milk powder 30g (original recipe uses around 16g); Instant dry yeast 6g; Ice water 360g; Room-temperature softened butter 35g - Ingredients (ZH): 高筋粉530克; 海盐9克; 糖36克; 奶粉30克(原方是16克左右); 干酵母6克; 冰水360克; 室温软化的黄油35克。 Notes (EN): Logging my first time trying an egg-free, cream-free, liquid-milk-free Hokkaido Pullman loaf from Chef Wu Keji's formula. 🍞 Ingredients: (Makes two 450g Pullman loaves; halve all ingredients if making one loaf.) Bread flour 530g, sea salt 9g, sugar 36g, milk powder 30g (the original recipe uses around 16g), instant dry yeast 6g, ice water 360g, room-temperature softened butter 35g. 🍞 Method: 1️⃣ Place all ingredients except the butter into the stand mixer bowl. I usually layer them in this order: liquid, salt, sugar, flour, and finally the yeast on top of the flour. This keeps the yeast from touching the salt and sugar directly so it stays active. 2️⃣ Stir on the lowest setting until combined, mix on low speed (speed 2 on my mixer) for about 2 minutes, switch to medium speed (speed 4) for about 1 minute, then back to low speed for 1 to 2 minutes until you can pull a thick membrane. Add the room-temperature softened butter, mix on low speed for 2 minutes until the butter is fully absorbed into the dough, then mix on medium speed for about 3 minutes and finish on low speed for a few minutes until you get a thin, translucent membrane (full windowpane stage). 3️⃣ Take the dough out of the mixer bowl and slap and fold it against the work surface a few times. You will feel the dough tighten up and the surface turn smooth and taut. Shape into a tight ball, place it in the mixer bowl or a large container, cover with plastic wrap, and let it do the first proof (bulk fermentation) for about 45 to 60 minutes. 4️⃣ Once the dough has doubled in size, turn it out and gently pat out the large gas bubbles. Divide into 6 equal pieces, shape into balls, cover, and bench rest for 10 to 15 minutes. 5️⃣ Roll out, coil, and place into the loaf pans. Refer to my shaping video post for details. 6️⃣ Place in a warm, humid environment for the second proof. I put the pans inside the turned-off oven with a large bowl of boiling water to create steam. 7️⃣ Proof until 80-90% full in the pan. Bake on the lower-middle rack at 190°C for about 10 minutes, tent with foil, lower the heat to 180°C, and bake for another 22 minutes or so. Adjust according to how your oven runs. Shorten the baking time if using low-sugar Pullman pans. 🌼 This loaf is super soft with a feathery shred, letting the natural wheat aroma shine through. The flavor profile is light and clean with a subtle savory note; if you don't like savory-leaning bread, reduce the salt slightly. #BreadLover #WaysToBakePullmanLoaves #HokkaidoMilkLoaf Notes (ZH): 记录第一次尝试无蛋无淡奶油无牛奶的北海道吐司，来自吴克己老师的配方。 🍞用料：(可做两个450克的吐司，如果只做一个，各用料请减半。) 高筋粉530克，海盐9克，糖36克，奶粉30克(原方是16克左右),干酵母6克，冰水360克，室温软化的黄油35克。 🍞做法： 1️⃣把除黄油以外的所有用料放进厨师机，放的顺序我通常是：液体，盐，糖，面粉，最后酵母放在面粉上。这样避免酵母跟盐，糖直接接触，以免失去活性。 2️⃣搅拌档搅拌均匀，低速(我是2档)打2分钟左右转中速(我是4档)一分钟左右再低速打一到两分钟，可以拉出厚膜，此时加入室温软化的黄油，低速两分钟，让黄油跟面团完全融合，转中速打三分钟左右，再低速打几分钟，直到可以拉出薄膜。 3️⃣面团从面缸里取出来后，在案板上摔打几下，可以明显感觉面团越来越紧致，表面越来越光滑，此时滚圆，放进搅拌筒或者大的容器，保鲜膜盖好，进行基础发酵。大概45分钟至一个小时左右。 4️⃣面团发酵至两倍大后，取出来轻轻排掉大气孔。分成等量的六份，滚圆，盖好，松弛10至15分钟左右。 5️⃣擀卷入模。参考我的吐司整形视频笔记。 6️⃣放到温暖湿润的地方进行二次发酵，我是放进烤箱，放一大盆开水制造蒸汽。 7️⃣发酵至八分九分满。烤箱190度，中下层，烤十分钟左右盖上锡纸，温度降至180度，继续烤22分钟左右出炉。具体还得根据自家烤箱脾气调整。如果用的是低糖吐司模，时间需要缩短。 🌼这款吐司柔软拉丝，可以吃出面粉的天然香味，整体口感偏清淡，有一点点咸，如果不喜欢咸口的小伙伴可以适量的减一点盐。 #面包控 #吐司的N种做法 #北海道吐司 Distilled Q&As (25): - Q: Do we not need to cover the dough with plastic wrap during the first and second proofs? (请问做吐司一发和二发都不需要盖上保鲜膜吗？) A: Check Step 3 in the method: you do cover the bowl with plastic wrap for the first proof. For the second proof, since the pans are inside the enclosed oven, the oven itself acts like a giant dome and you want the steam from the hot water bowl to reach the dough, so you don't cover the pans. However, if you do the second proof out in the open on a table, you do need to cover them. (妹妹看做法里的第三步，一发要盖保鲜膜。二发因为在密闭空间,相当于是一个巨大的保鲜膜了，所以不需要盖，并且也需要里面制造出来的湿度环境。但是如果二发是放在敞开的空间，比如桌子上是需要盖的。 那就不需要，因为盖保鲜膜的目的就是为了防止水分流失，只要在发酵箱内有湿度环境就不需要盖啦 不客气❤️❤️❤️) - Q: What brand of flour did you use? (请问用的是什么牌子的面粉？) A: Bob's Red Mill bread flour. (是鲍勃红磨坊的高筋粉 最近疯狂爱上奶香手撕吐司，一发的，特别方便，又好吃，反复做，昨天又刚做了两个，有时会做个贝果，就这两种吃不腻，轮着做，然后也特别忙就没有更新了。谢谢妹妹记挂 嗯嗯，是的，加盖的，一次发酵的，面团有点干的那个。) - Q: My dough won't rise during the second proof in the oven with hot water. (二发 烤箱里面放热水 发酵不起来) A: How long did you proof it in total? (一共发了多久？ 那是有点久了，我一般100分钟左右，跟别的姐妹比已经是算很慢的那种了。不知道妹妹的酵母活性怎样？) - Q: Is this recipe suitable for Catherine (peace/high-protein Japanese) bread flour? (我今天终于成功了！而且这个配方低糖低脂 正好 太胖了我) A: I haven't used Catherine flour myself, but I think it should work well! (有的，姐妹翻翻我的笔记，有好多种面的方子的，北海道吐司就有好几个 姐妹这个要自己试试，我们烤箱不一样，低糖模子我也没有，一般来说低糖会温度低一些时间短一些就烤透) - Q: It doesn't taste sweet. (老师，这个方子适合用凯瑟琳面粉做吗？) A: Right, it has a very light, clean taste that pairs great with spreads or sandwiches. (我没有用过凯瑟琳呐，不过我想应该可以噢) - Q: Hi, I tried this recipe three days in a row without much success. The first proof goes great, but the second proof doesn't rise well. I knead with a bread machine and haven't reached the full windowpane stage. Is the poor second proof caused by not getting a windowpane? (没有甜味儿) A: Not reaching the windowpane stage does affect how tall the loaf rises. But a slow second proof can also be caused by temperature and humidity, especially in winter when room temperatures are low. If you don't have a proofing box, put a mug of hot water in the oven with the pans, and swap it for fresh hot water partway through if it cools down. (嗯，很清淡，可以抹各种酱或者做三明治。) - Q: If I replace all the ice water with milk, how much milk should I use? (你好，你的这个方子我连续做了三天，都不是很成功，就是二发的时候发的不好，一发都很成功，我是用面包机和面，没有打出手套膜，想问你二发不好，是不是因为没有出手套膜的缘故。) A: Because milk has solids and less water than pure water, you generally need about 10% more liquid by weight. Hold back a portion and add it gradually as needed. (没出手套膜是会影响长高。但是二发不好也有别的因素，比如温度和湿度，尤其冬天气温低，如果没有发酵箱的话建议一杯热水放烤箱一起发，中途需要换水如果凉了的话。) - Q: Why is my dough so sticky? (冰水全部用牛奶是多少量) A: This formula has fairly high hydration, so you'll need to scrape down the mixer bowl during mixing. Once the gluten develops to a full membrane, it stops sticking. If it still feels unmanageably sticky, reduce the water slightly next time. (根据含水量的差异一般要加10%左右，建议预留一部分看情况慢慢添加) - Q: Do I need to preheat the oven to 190°C before baking the loaf? (怎么我的面团特别粘手呢) A: Yes, always preheat the oven to the target temperature before putting bread in to bake. (水量有点大，打的时候需要刮缸，一旦出膜，就不黏了。如果实在太黏，减一点液体) - Q: Do I need to preheat to 190 degrees for toasting bread? (请问烤吐司需要先预热到190度吗？) A: Yes, toasting bread requires the oven to be preheated to the desired temperature. I haven't tried this before, how did it turn out for you later? (是的，烤面包都需要烤箱预热到需要的温度 这个我没试过，你后来怎样？) - Q: I'm going to try it today; I put it in the oven for a second proofing at around 35 degrees. I'll give it another go today. (我今天在试一试，我是放在烤箱里二次醒发的，温度再35度左右，今天在来一次) A: Mmm, wish you success. Put a cup of hot water in the oven to create a humid environment. (嗯嗯，祝成功。烤箱里放一杯热水制造湿度坏境) - Q: Hello, I've been following this recipe for three consecutive days and haven't been very successful. The issue is with the second rise; the first rise has been successful every time. I use a bread machine to knead the dough and haven't managed to develop a gluten windowpane. I'm wondering if the poor second rise is due to not achieving the gluten windowpane. (你好，你的这个方子我连续做了三天，都不是很成功，就是二发的时候发的不好，一发都很成功，我是用面包机和面，没有打出手套膜，想问你二发不好，是不是因为没有出手套膜的缘故。) A: Not using glove film will affect growth. However, poor second fermentation can also be due to other factors, such as temperature and humidity, especially in winter when the temperature is low. If you don't have a fermentation box, it is recommended to place a cup of hot water in the oven together for fermentation. If the water cools down, you need to change it halfway through. (没出手套膜是会影响长高。但是二发不好也有别的因素，比如温度和湿度，尤其冬天气温低，如果没有发酵箱的话建议一杯热水放烤箱一起发，中途需要换水如果凉了的话。) --- ### Brown Sugar & Dried Longan Nourishing Loaf ❤️ Direct Method | 红糖桂圆养生吐司❤️直接法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6120402c0000000001027ab7/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6120402c0000000001027ab7/ - Category: toast - Fermentation: direct - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 190°C - Bake Time: 15 min - Ingredients (EN): Bread flour 250g; Brown sugar 50g; Salt 3g; Egg 25g; Cold milk 150g (hold back 15g to add gradually); Instant dry yeast 3g; Butter 20g - Ingredients (ZH): 高筋粉250克; 红糖50克; 盐3克; 鸡蛋25克; 冰牛奶150克(预留15克慢慢加); 干酵母3克; 黄油20克 Notes (EN): I haven't posted as much lately since work and daily life have been busy 😊. As a devoted carb lover, though, I'm still baking bread, usually squeezing in tried-and-true favorites late at night like Japanese shio pan (salt bread) or direct-method Pullman loaves ☺️. Today I had some free time to share a recipe I haven't posted before. Whenever the autumn breeze picks up, I crave the warm flavor of brown sugar, so let's bake a brown sugar loaf 😊. 🍞 Ingredients: Makes one 450g Pullman loaf Bread flour 250g, brown sugar 50g, salt 3g, egg 25g, cold milk 150g (hold back 15g to add gradually), instant dry yeast 3g, butter 20g, 1 handful of dried longan (soaked in water until soft and chopped into small pieces). 🍞 Method: 1️⃣ Place all ingredients except the butter and dried longan into the stand mixer bowl. Mix on low speed until a dough forms; if it feels a bit dry, add the reserved milk as needed. Mix on medium speed until it reaches the thick membrane stage, then add the room-temperature softened butter and mix to the full windowpane stage. 2️⃣ Add the chopped dried longan and mix on low speed just until evenly distributed. Do not overmix or the fruit will tear the gluten network. 3️⃣ Shape the dough into a tight ball, cover, and proof until doubled in size, about 45 to 60 minutes. 4️⃣ Gently degas the dough, divide into 3 equal pieces, shape into balls, cover, and bench rest for about 10 minutes. Roll out, coil, and place into the loaf pan. (See my loaf shaping post for details.) 5️⃣ Proof in a warm, humid spot until the pan is 80% full. 6️⃣ Bake at 190°C for about 15 minutes, then lower the heat to 180°C and bake for another 15-17 minutes. Adjust the temperature and time based on how your oven runs, and shorten the baking time if using a low-sugar Pullman pan. 🌼 If you don't care for dried longan, simply leave it out for a classic brown sugar loaf, as shown in Photo 4. Today I doubled the recipe to make one brown sugar longan loaf and one plain brown sugar loaf. #BreadLover #WaysToBakePullmanLoaves #PullmanLoaf #HealthyAndNourishing Notes (ZH): 最近更新少了，讨生活的日子有点忙碌😊。不过碳水精的我面包还是在做的，通常就是大晚上抽空做一些老方子，比如日式盐面包，直接法的吐司等☺️。今天得空更新一下以前没有发过笔记的方子，秋风起我就会特别想念红糖的味道，所以就做个红糖吐司吧😊。 🍞用料：一个450克吐司 高筋粉250克，红糖50克，盐3克，鸡蛋25克，冰牛奶150克(预留15克慢慢加)，干酵母3克，黄油20克,桂圆干一手把用水泡软切小备用。 🍞做法: 1️⃣把除黄油，桂圆干以外的所有用料放进厨师机，低速搅拌均匀揉成团，成团后如果有点干，酌情加入预留的牛奶。中速打至可以拉出厚膜的状态，加入室温软化的黄油，打至可以拉出薄膜。 2️⃣加入桂圆干，用低速搅拌均匀即可，不要过度搅拌，以防打断面筋 3️⃣面团滚圆，盖好，发酵至两倍大。大约45分钟至一个小时左右。 4️⃣面团轻轻排气，分成等量的三份，滚圆，盖好，松弛十分钟左右，擀卷入模。(关于整形可以参考我的吐司整形笔记。) 5️⃣温暖湿润的地方发酵至模具八分满。 6️⃣烤箱190度，烤15分钟左右，降至180度，继续烤15—17分钟左右。关于烘烤温度时间要根据自家烤箱脾气调整，如果用的是低糖吐司模时间相对也是要缩短的。 🌼如果不喜欢桂圆的小伙伴可以不放，就是红糖吐司，如图四。我今天用的是两倍方子的量，一个做成红糖桂圆吐司，一个就是红糖吐司。 #面包控 #吐司的N种做法 #吐司 #健康养身 Distilled Q&As (7): - Q: Is 50g of brown sugar very sweet? If I want to add goji berries as well, should I soak them beforehand like the dried longan? Thanks! (請問50克紅糖會很甜嗎？如果想再額外加枸杞進去的話，枸杞是否也需要和桂圓一樣提前泡軟呢？謝謝) A: If the goji berries are very dry, giving them a brief soak works best. 50g of brown sugar gives a mild, pleasant sweetness. (枸杞如果是很干的那种稍微泡一泡会比较好。50克红糖会有一点点甜。) - Q: Do you have a guide on dough mixing speeds and timing (low vs. high speed)? I saw you post one before but forgot to save it and can't find it now. (老师，有搅拌面团的流程不？就是大概低速高速过程？上次看到你有发过，忘记保存了，找不到了) A: I have a video post on dough mixing! Go to my profile page and look at the video collection tab along the top row to find it easily. (有一个打面的视频，妹妹找一下。打开我的主页，最上面一排找一个视频合集，这样方便找到。) - Q: I tried this recipe yesterday and it was delicious! I couldn't resist baking another loaf today. I ran out of milk so I used water instead and skipped the longan, and it still turned out great! (昨天试过了这个方子，好好吃呀～今天忍不住再做一条！刚好没呀牛奶换成水、也没放桂圆，依然好吃～) A: Thanks for the feedback, so glad to hear that! (谢谢反馈，开心。) - Q: Is there a temperature difference between the first proof and second proof? I read that the first proof should be around 28°C and the second proof around 38°C. (请问一发和二发的温度有区别吗？我看有人说一发要28度左右，二发要38度左右) A: Yes, both the temperature and humidity should be higher for the second proof. I usually do the first proof at room temperature, and put the pan in the oven with a bowl of hot water for the second proof. (二发的温度湿度都要高些。一发我一般就是室温，二发放烤箱加一盆热水。) - Q: Mine turned out well, except it didn't rise any higher in the oven. I suspect it's because I tried to rush the second proof by putting the pan on the radiator, which exhausted its oven spring early. Could that be why? Still, the recipe is fantastic, with a fine, chewy crumb! 👍 (成功了但烤的时候没有再长高，我寻思着是二发的时候我图快，把它放在暖气片上了，爆发力提前耗尽了。有这个可能吧？但方子依然很棒，绵密有嚼劲！👍) A: Thank you! Putting it directly on the radiator likely made it too hot and caused it to overproof early. (谢谢妹妹。放暖气片上有可能温度高提早发过了。) - Q: Hi! I also use a KitchenAid stand mixer, but I struggle with knowing what speeds and times to use to reach the windowpane stage. Could you share what speed and how many minutes you use at the start and after adding butter? Thank you! (老师您好，我用的厨师机也是KA的，掌握不了用几档出手套模，麻烦您能给我说一下，刚开始用几档，几分钟，放黄油后，几档揉几分钟，一直到出细模。谢谢您。) A: I typed out a long reply yesterday and accidentally tapped the @ button and lost it all, then retyped it, though it looks like it didn't go through on your end. Here it is: When I used a 5qt model, it was much slower and struggled with high-hydration doughs. My 8qt mixer is much faster, especially after an autolyse rest: 2 minutes on low speed gets a thick membrane, and after adding butter I mostly use speed 2 with about 2 minutes on speed 4 in the middle, reaching a thin windowpane in about 10 minutes total. Different recipes vary, though. High-hydration sticky doughs need bowl scraping partway through and take a bit longer. (昨天打了一大段一不小心碰到了艾特就都没了，又打了一遍，我这显示是发出去了，大概你那边没有收到。我抄过来：我以前用5qt的会慢很多，大水量的也不友好，有时候结果不大好。8qt的会快，尤其是经过水合的面团，低速两分钟就出厚膜，加入黄油后，基本2档位主，中途4档两分钟左右，总共十分钟左右会出薄膜。但是不同方子也会有差异。尤其有些方子水大比较黏，中途需要刮缸，时间也会久一些。) - Q: What brand of brown sugar do you use? Mine didn't rise tall and I wonder if the brown sugar was the culprit. (请问用的什么牌子红糖啊，我做了长不高不知道是不是红糖的原因) A: The brand of brown sugar shouldn't prevent it from rising. Mine was just a random bag from the supermarket that I bought a long time ago and already tossed the packaging for. (应该不会。我的红糖是很久前超市随便买的，包装扔了，牌子不记得了。) --- ### Chia Seed Sourdough ❤️ Sourdough Bread Practice | 奇亚籽酸面包❤️天然酵母酸面包练习 - EN URL: https://www.sunflowerbakery.fyi/en/posts/611d7a7c000000000102eaed/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/611d7a7c000000000102eaed/ - Category: sourdough - Fermentation: levain, direct - Oven Temp: 250°C - Bake Time: 25 min - Ingredients (EN): Levain 84g (active sourdough starter 8g, whole wheat flour 38g, water 38g); Spelt flour 50g; Whole wheat flour 30g; Bread flour 270g; Water 265g; Salt 4g; Active starter 8g (for building levain) - Ingredients (ZH): 酵头84克(活跃的天然酵种8克，全麦粉38克，水38克); 斯佩尔特小麦50克; 全麦粉30克; 高筋粉270克; 水265克; 盐4克; 然后取8克 Notes (EN): Logging another sourdough practice bake. Proof that I keep trying no matter how many times I stumble 😊😊😊. Sourdough is super diet-friendly and healthy, so I am going to keep practicing. 🍞 Levain 84g (active sourdough starter 8g, whole wheat flour 38g, water 38g), spelt flour 50g, whole wheat flour 30g, bread flour 270g, water 265g, salt 4g, 1 spoonful of chia seeds (I got lazy this time and didn't pre-soak them). 🍞 Timeline: 🌼 Took my sourdough starter out of the fridge and fed it 3 times over about a day and a half. Then took 8g of starter + 38g water + 38g whole wheat flour to build the levain and left it at room temperature overnight. 🌼 Mixed the water and flours and let the dough autolyse for 2 hours. 🌼 Mixed in the levain until incorporated, then mixed in the salt. 🌼 Performed 6 sets of stretch and folds, spaced 30 minutes apart. 🌼 Bulk fermented (first proof) for 3 hours. 🌼 Shaped and placed into the banneton. I added the dry chia seeds during shaping this time (last week I soaked the chia seeds in a 1:2 chia-to-water ratio and laminated them in during the second fold, which worked much better). 🌼 Covered the banneton with plastic wrap and cold-retarded in the fridge for 16 hours. 🌼 Preheated the oven and Dutch oven together to 250°C. Baked covered for 15 minutes, removed the lid, lowered the temperature to 225°C, and baked for another 25 minutes or so. 🍞 My banneton is a large size from Taobao, and my cast-iron Dutch oven is 26cm. #BreadLover #FatLossDiet #TimeToLoseWeightAgain #WeightLoss Notes (ZH): 记录又一次的酸面包练习。我的越挫越勇实例😊😊😊。酸面包绝对减肥友好，而且很健康，所以，我会一直练习下去的。 🍞酵头84克(活跃的天然酵种8克，全麦粉38克，水38克),斯佩尔特小麦50克，全麦粉30克，高筋粉270克,水265克，盐4克，奇亚籽一勺(这次偷懒没有提早浸水) 🍞时间线 🌼冰箱取出的天然酵母喂了三次，一天半的样子，然后取8克，➕38的水，➕38的粉做成酵种，室温过夜。 🌼把水和面粉揉好水合两小时。 🌼加入酵种揉匀，再加入盐揉匀。 🌼每半小时折叠一次，共折叠六次。 🌼进行第一次发酵，三小时。 🌼整形入发酵篮。奇亚籽是整形的时候加的(上周我是奇亚籽用水泡开在第二次折叠的时候加的，那样效果更好,奇亚籽跟水的比例是1：2) 🌼把发酵篮用保鲜膜盖好进冰箱冷藏16个小时。 🌼250度，铸铁锅一起预热。带盖烤15分钟，取走盖子，降温至225度继续烤25分钟左右。 🍞我的发酵篮是🍑买的大号，铸铁锅是26cm #面包控 #减肥减脂吃这些 #又该减肥了 #减肥 Distilled Q&As (3): - Q: Sunflower, when I make whole wheat Pullman loaves, I proof to 80% full and bake, but they come out of the oven still at 80% full with zero oven spring! Even worse, I coil them tightly when shaping, yet after the second proof they look loose and unravelled, and look terrible out of the oven. Why does that happen? (花花…我做全麦吐司，二发到八分满开烤，出炉发觉还是八分满，而且，明明卷得好好的，可是感觉二发后松散，出炉更是不堪入目，是什么原因啊) A: Hugs! Which whole wheat loaf recipe did you use? High-percentage whole wheat loaves are definitely trickier, or the gluten might not have been developed enough during mixing. (抱抱。是哪个全麦吐司方子？如果全麦含量高的是会难一些，或者是不是面没有打到位啊？ 下次试试30%全麦或者50%,慢慢再做70%然后100%的。全麦含量高会难一些，循序渐进。加油) - Q: Good morning Sunflower! I have another question for you: why does the top of my coiled loaf dough often split and tear open during the second proof? (早安太阳花花我又来请教你啦，我想问问 二发过程中，我的吐司卷顶上经常崩裂开是为什么呢？) A: The dough might be too dry, or coiled too tightly during shaping. Also, did you have enough humidity during the second proof? (有可能面团太干，擀卷太紧。二发有没有湿度环境？) - Q: It can ferment without any added sugar? (不加糖也能发酵？) A: Yes! Traditional artisan sourdough is made with just three basic ingredients: flour, water, and salt. Yeast ferments the natural sugars broken down from the flour starches, though it takes much longer. (嗯，这个是天然酵母欧包，只用最简单的三种原材料：水，盐，面粉制作而成。就是耗时很长。) --- ### Whole Wheat Bagels ❤️ Low Sugar, Low Oil ❤️ Healthy Staple | 全麦贝果❤️低糖少油❤️减肥主食 - EN URL: https://www.sunflowerbakery.fyi/en/posts/611acd7e0000000021038691/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/611acd7e0000000021038691/ - Category: bagel - Oven Temp: 225°C - Bake Time: 16—18 min - Ingredients (EN): Bread flour 380g; Whole wheat flour 60g; Spelt flour 60g; Ground flaxseed 10g; Brown sugar 15g; Salt 8g; Ice water 295g (hold back 15g and add as needed); Instant dry yeast 5g; Butter 5g; Poaching Sugar Water: Water 1000g; Poaching Sugar Water: Caster sugar 50g - Ingredients (ZH): 高筋粉380克; 全麦粉60克; 斯佩尔特小麦粉60克; 亚麻籽粉10克; 红糖15克; 盐8克; 冰水295克(请预留15克看情况是否需要加); 干酵母5克; 黄油5克。; 煮贝果用的糖水: 水1000克; 煮贝果用的糖水: 细砂糖50克。 Notes (EN): 🍞 Ingredients: (Makes 10 bagels; halve all ingredients if you only want to make 5.) 🌼 Dough: Bread flour 380g, whole wheat flour 60g, spelt flour 60g, ground flaxseed 10g, brown sugar 15g, salt 8g, ice water 295g (hold back 15g and add as needed), instant dry yeast 5g, butter 5g. 🌼 Poaching Sugar Water: Water 1000g, caster sugar 50g. 🍞 Method: 1️⃣ Put all dough ingredients except the butter into the mixer bowl and mix until a thick membrane forms, then add the butter and mix to a thin membrane. 2️⃣ Immediately divide the mixed dough into 10 equal pieces, shape into tight balls, and bench rest for 5-10 minutes. 3️⃣ Shape into bagels. Refer to Photo 2 or Photo 4. 4️⃣ Cover the shaped bagels and proof for about 30 minutes. If your oven takes 30 minutes or longer to preheat thoroughly, start preheating it to 225°C now. 5️⃣ Bring the water and sugar for poaching to a boil, then turn down to a gentle simmer. Poach the proofed bagels for about 30 seconds per side, drain well, and arrange on a parchment-lined baking sheet. 6️⃣ Bake on the middle rack of the preheated 225°C oven for about 16-18 minutes. ❤️ Baker's Notes: 1. If you don't have spelt flour, replace it with regular whole wheat flour. If you don't have ground flaxseed, you can omit it. 2. The original recipe is from Teacher Ziyou (Free); I tweaked it slightly by adding spelt flour and ground flaxseed. 3. If 10 bagels is too many, cut the recipe in half. The last photo shows Teacher Ziyou's original 5-bagel formula. 4. This formula is very low in sugar and fat and packs plenty of whole grains, making it a great staple bread when you're watching your weight. #TimeToLoseWeightAgain #FatLossDiet #BreadLover Notes (ZH): 🍞用料:(此方可做10个，如果只需做5个，各种用料请减半。) 🌼面团部分：高筋粉380克，全麦粉60克，斯佩尔特小麦粉60克，亚麻籽粉10克，红糖15克，盐8克，冰水295克(请预留15克看情况是否需要加),干酵母5克，黄油5克。 🌼煮贝果用的糖水：水1000克，细砂糖50克。 🍞做法： 1️⃣把除黄油以外的所有面团部分用料放进搅拌筒，打至可以出厚膜，放入黄油，打至可以拉出薄膜。 2️⃣把揉好的面团立即分成等量的10份，滚圆，松弛5—10分钟。 3️⃣整形。参考图二。或者参考图四。 4️⃣把整形好的贝果盖好发酵半小时左右。如果你的烤箱预热需要半小时以上，那么此时可以开始预热烤箱225度。 5️⃣把糖水用料煮开，转小火，把发酵好的贝果，每一面煮30秒左右，沥干，放在垫了烘焙纸的烤盘上。 6️⃣放入已经预热好225度的烤箱，烤箱中层，烤16—18分钟左右。 ❤️碎碎念: 1，如果没有斯佩尔特小麦粉，可以都用普通全麦粉，没有亚麻籽粉也可以不加。 2，原方子来自自由老师，我做了一点调整，加了斯佩尔特小麦粉和亚麻籽粉。 3，如果觉得10个太多，请减半做，最后一张图，自由老师的配方是5个的量。 4，这个方子的糖，油的用量都非常低，并且含有全麦，适合作为减肥时期的主食。 #又该减肥了 #减肥减脂吃这些 #面包控 Distilled Q&As (4): - Q: How do you control the proofing temperature? (请问怎么控制发酵温度) A: If you have a proofing box or an oven with a proof setting, you can put the tray inside. Otherwise, in winter, place them in a warm spot in the house, such as by a sunny window or near the stove. (如果有发酵箱或者烤箱有发酵功能的话可以放进去。如果没有的话，冬天就放到屋子里较暖和的地方，比如窗边太阳可以晒进来的，或者灶头旁边等) - Q: Do bagels need to proof until doubled in size? About how big are they after 30 minutes? (请问，贝果需要发酵到两倍大吗？半小时差不多是多大～) A: You can proof them until doubled if you prefer a softer crumb. I prefer a slightly firmer, chewier bagel texture, so I keep the proof shorter. At a room temperature in the low-to-mid 20s (°C), 30 minutes takes them to about 1.5 times their original size. (可以发到两倍大，口感会松软一些。我偏好稍微紧实一点的口感就缩短了时间。二十几度室温的时候半小时1.5倍大左右。) - Q: If I add old dough (pâte fermentée) when making bagels, do I still need instant yeast? And how should I adjust the ingredient ratios? (老师 如果用老面来做贝果 里面的酵母是不是都不需要啊？ 用老面的话 各种材料配比何如呢？) A: Even when adding old dough, I still include the yeast. You can just add a piece of old dough directly to the main batch. It speeds up fermentation and gives an even better chew and flavor. (通常加了老面我也还是会放酵母的。老面可以直接加进去。加了老面发酵会快些，口感好些。) - Q: By whole wheat flour, do you mean Queen T150? Aren't bagels supposed to be made with T55? (全麦粉是指王后t150吗？贝果不是要用t55吗) A: I used Bob's Red Mill whole wheat flour. (我用的是鲍勃红磨坊的全麦粉) --- ### Rich Coffee Loaf ❤️ Loaded with Walnuts & Raisins | 醇香的咖啡吐司❤️加了一把核桃跟葡萄干 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61159216000000002103559c/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61159216000000002103559c/ - Category: toast - Fermentation: direct - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 190°C - Bake Time: 12 min - Ingredients (EN): Bread flour 270g; Dark brown sugar or brown sugar 15g; Sweetened condensed milk 50g; Salt 3g; Egg 25g; Iced milk 115g (this is the amount I used; since flour absorption varies, hold back 15g and add slowly as needed); Cooled espresso 25g; Instant dry yeast 3g; Softened unsalted butter 25g - Ingredients (ZH): 高筋粉270克; 黑糖或者红糖15克; 炼乳50克; 盐3克; 鸡蛋25克; 冰牛奶115克(这是我的使用量，鉴于面粉吸水量的差异，建议预留15克看情况慢慢添加); 放凉的浓缩咖啡25克; 干酵母3克; 室温软化的黄油25克 Notes (EN): This loaf uses the direct method. It is simple and fast without compromising on flavor. It has a rich coffee aroma and plenty of sweetened condensed milk, giving it a creamy coffee taste. Adding raisins and walnuts makes the texture even richer. 🍞Ingredients: Makes one 450g Pullman loaf. Double all ingredients if making two loaves. Bread flour 270g, dark brown sugar or brown sugar 15g, sweetened condensed milk 50g, salt 3g, egg 25g, iced milk 115g (this is the amount I used; since flour absorption varies, hold back 15g and add slowly as needed), cooled espresso 25g, instant dry yeast 3g, softened unsalted butter 25g, a large handful of raisins (briefly soaked in water to soften), a large handful of toasted walnuts. 🍞Instructions: 1️⃣Place all ingredients except the butter, raisins, and walnuts into the stand mixer bowl. Mix on low to medium speed until the dough reaches the thick membrane stage (medium gluten development). Add the softened butter and mix until it reaches the full windowpane stage (thin, translucent membrane). 2️⃣Add the raisins and walnuts, and mix on low speed just until evenly distributed. Do not overmix; once incorporated, the mixing is done. Shape into a tight ball (boule), cover, and let it rise for the first proof (bulk fermentation) until doubled in size. 3️⃣Gently degas to release large air pockets, divide into three equal pieces, shape into tight balls, cover with plastic wrap, and let them bench rest for 10 to 15 minutes. 4️⃣Roll out, coil, and place into the loaf pan. If you are unsure about the shaping technique, check out my video post on loaf shaping. 5️⃣Second proof (final proof). I put the pan in the oven with a bowl of hot water to create steam and humidity, and proof until the pan is 80% to 90% full. 6️⃣Bake at 190°C for about 12 minutes, then lower the temperature to 180°C and bake for another 21 minutes (tent with aluminum foil once the top browns nicely; mine took about 8 minutes). Adjust the exact temperature and baking time according to how your oven runs. 🌼Baker's Notes: 1. My raisins were very dry. To keep them from absorbing moisture from the dough, I soaked them in water beforehand to soften them. If your raisins are already plump and moist, there is no need to soak them. 2. Watch your dough temperature. Chill the flour and mixer hook in the fridge ahead of time. If you have an ice pack for your mixer bowl, use it. 3. If you do not have espresso, keep the total liquid (coffee plus milk) around 130–140g, adjusting as needed. 4. If you do not have raisins or walnuts, you can leave them out. The loaf is still delicious on its own with that rich coffee and milk aroma. 5. If you do not have dark brown sugar or brown sugar, substitute with granulated white sugar. 6. I used a San Neng gold corrugated Pullman loaf pan. If you are using a dark low-sugar Pullman pan, adjust the oven temperature and baking time according to your usual baking routine. #LoafBreadRecipes #BreadLover Notes (ZH): 这款吐司用的是直接法，简单快速但是味道不打折，非常浓郁的咖啡味，同时添加了大量的炼乳，所以整体口感是咖啡醇奶，再加上葡萄干跟核桃的加入，更加丰富了口感。 🍞用料：一个450克吐司，如果要做两个，各种用料请加倍。 高筋粉270克，黑糖或者红糖15克，炼乳50克，盐3克，鸡蛋25克，冰牛奶115克(这是我的使用量，鉴于面粉吸水量的差异，建议预留15克看情况慢慢添加)，放凉的浓缩咖啡25克，干酵母3克，室温软化的黄油25克，用水稍浸软的葡萄干一大手把，熟核桃仁一大手把。 🍞做法： 1️⃣把除黄油，葡萄干，核桃仁以外的所有用料放到厨师机搅拌均匀，低速转中速打至可以拉出厚膜，加入软化的黄油，打至可以拉出薄膜。 2️⃣加入葡萄干，核桃仁，低速混合均匀，不要过度搅拌，混合均匀就完成面团的打面过程了。滚圆，盖好，发酵至两倍大。 3️⃣轻轻排掉大气孔，分成等量的三份，滚圆，盖上保鲜膜松弛10至15分钟左右。 4️⃣擀卷入模，关于整形如果有不清楚的小伙伴请移步参考我的一篇吐司整形视频笔记。 5️⃣二次发酵。我是放到烤箱再加一盆热水制造蒸汽，创造湿度环境，发酵至模具八九分满。 6️⃣烤箱190度，烤12分钟左右，温度降到180，再继续烤21分钟左右，(中途面包上色后需要及时盖上锡纸，我的是烤了八分钟左右)。具体的温度烤的时间还是需要根据自家烤箱脾气做出相应的调整。 🌼碎碎念： 1我的葡萄干非常干，为了避免吸收面团里的水分，所以我事先有水把葡萄干泡软了，如果本身就是湿湿的状态的，不需要泡。 2还是面温的问题。事先把面粉，搅拌头这些放冰箱降温备用。有冰袋的小伙伴冰袋用起来。 3如果没有浓缩咖啡，那么咖啡加奶的液体量控制在130—140克左右，具体再看情况酌情增减。 4如果没有葡萄干没有核桃也可以不加，也是非常好吃的，毕竟咖啡奶香都还在的。 5没有红糖黑糖就用白沙糖代替。 6我用的是三能金波纹吐司模，如果用的黑色低糖的，根据平时的烘烤习惯调整烤箱温度及烘烤时间。 #吐司的N种做法 #面包控 Distilled Q&As (21): - Q: Could I ask why the loaf I baked following your method has a hard crust on the bottom and doesn't show much feathery shred inside? (请教，按您的方法烤出来的吐司底部有硬壳，内部拉丝状不明显，是什么原因呢？) A: It sounds like the dough wasn't mixed to full gluten development. Do you get a good feathery shred when you bake other recipes? That helps rule out low protein content in your flour. If the flour is fine, the dough probably just needed more mixing. (看起来像面团没有打到位，想问一下姐妹做别的方子拉丝吗？这是为了排除一下是否面粉蛋白质含量不够。如果面粉没有问题，应该就是面没有打到位。 面粉的蛋白质含量多少？二发发到几分满？ 看起来都没有问题呐) - Q: This looks so delicious! Since it uses the direct method, how do you keep the dough temperature from getting too high? (这个看上去好好吃 就是直接法 怎么避免面温过高呢？) A: Chill the flour and other ingredients in the fridge a day ahead. Turn on the air conditioning, and strap an ice pack around the mixer bowl if you have one. The weather wasn't too hot the day I made this, so it stayed manageable. (把面粉这些都提早一天放冰箱冷藏降温。开空调。厨师机绑冰袋如果有的话。我做的那天气温不高，所以还行。 这是水合法，帮助控制面温，也容易出膜。面团揉好后放冰箱水合。一般半小时。取出来后再加酵母，再打面，等到可以拉出厚膜再加黄油。) - Q: Can I use Tasogare coffee liquid concentrate? (用隅田川的咖啡液可以不) A: I haven't tried that brand myself ☺️☺️. Is it unsweetened black coffee? If so, yes, it will work. (这个我没有喝过呢☺️☺️，是黑咖啡吗？是就可以 记得克己老师说过，含糖量高的面团在一次发酵后，分割好，滚圆后，可以冷冻，第二天取出来回温，整形，二发，再烤。) - Q: Is the condensed milk you used sweetened or unsweetened? If I don't have condensed milk, can I replace it with an equal amount of heavy whipping cream? (请问，您加的炼乳是有糖的还是无糖的呢？如果没有炼乳，能用等量的淡奶油替换吗？) A: Sweetened condensed milk has about 30% water content, while heavy whipping cream is around 70% water. If you substitute heavy whipping cream, you need to cut the amount by at least half. The condensed milk I used is sweetened. (炼乳含水量30%左右，而淡奶油含水量在70%左右,如果用淡奶油替代，用量需要至少减半。我的炼乳是含糖的。) - Q: What brand of bread flour do you use? (姐妹，吐司粉你用啥子) A: I use Bob's Red Mill most of the time because it is easy to find. I stock up whenever it goes on sale, and the quality is great. (我现在大部分用鲍勃红磨坊的，因为特别好买，打折的时候价格好就囤一批，质量也好) - Q: Why won't my dough rise during proofing? (为啥我发酵发不起来) A: Could your yeast have lost its activity? (酵母活性不好吗？) - Q: Sunflower, what does folding the rolled-out dough inward from both sides do? Does it give the crumb structure more layers? (太阳花花，我想问问你，把擀长的面团再左右向内对折 能起到什么效果呢？是做出来的面包组织能更加层次丰富吗) A: Folding the sides inward builds tension so the loaf rises taller and gives you a finer crumb structure. (这样左右折叠可以帮助蓬松长高，组织也好) - Q: Can a bread machine knead dough to the full windowpane stage? How long does it usually take in a bread machine? It's tough because a bread machine doesn't have low and high speed settings. Thank you! (老师，面包机能揉出手套膜吗？用面包机一般要揉多久？因为面包机没有低高速的选择，好难呀，谢谢！) A: Back when I used a bread machine, I didn't know how to check for a windowpane, so I never tested it. However, the loaves I made with dough kneaded in the bread machine still had a feathery shred. My old bread machine kneaded for 30 minutes and proofed for an hour. Don't put the butter in at the beginning; bread machines usually beep after about 10 to 15 minutes of mixing, and you can add the butter then. (我以前用面包机的时候不懂手套膜，所以没有测试过是否揉出。但是用面包机揉好的面团做的吐司成品是拉丝的。我以前的面包机揉面半小时，发酵一小时。黄油不要一开始放，面包机一般都会有提示音，大概打了十几分钟的时候，提示了再放。) - Q: Great recipe! The bread is super delicious. I'm a beginner and succeeded on my very first try following your recipe. (配方很棒！面包超级好吃，新手跟做一次成功) A: So happy to hear that! Thank you for letting me know. (好开心，谢谢姐妹告诉我) - Q: This recipe is so delicious, I added heat-resistant chocolate chips, giving it a dirty bun feel (这配方太好吃了，我加了耐高温巧克力豆，吃出脏脏包感觉) A: Great, happy (太好啦，开心) - Q: May I ask, why does the toast baked according to your method have a hard crust at the bottom and the internal stringy texture is not obvious? (请教，按您的方法烤出来的吐司底部有硬壳，内部拉丝状不明显，是什么原因呢？) A: It looks like the dough hasn't been kneaded properly. I'd like to ask if the sisters' other recipes produce good stringiness? This is to rule out whether the flour's protein content is insufficient. If the flour is not the issue, it should be that the dough wasn't kneaded enough. What is the protein content of the flour? How full should the second fermentation be? It all looks fine (看起来像面团没有打到位，想问一下姐妹做别的方子拉丝吗？这是为了排除一下是否面粉蛋白质含量不够。如果面粉没有问题，应该就是面没有打到位。 面粉的蛋白质含量多少？二发发到几分满？ 看起来都没有问题呐) - Q: How many grams should black coffee powder be, thank you (黑咖啡粉应该多少克呢，谢谢) A: A toast suggests 5-7 grams of black coffee powder (一个吐司建议5—7克黑咖啡粉) --- ### Classic White Loaf ❤️ Sponge Method ❤️ Light & Clean Flavor | 白吐司❤️中种法❤️口感清爽 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6111a0e5000000002103d44a/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6111a0e5000000002103d44a/ - Category: toast - Fermentation: sponge - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 190°C - Bake Time: 35 min - Ingredients (EN): Sponge: Bread flour 350g; Sponge: Water 210g; Sponge: Instant dry yeast 4g; Main dough: Bread flour 150g; Main dough: Sugar 45g; Main dough: Salt 5g; Main dough: Instant dry yeast 1.5g; Main dough: Ice water 110g; Main dough: Softened unsalted butter 40g - Ingredients (ZH): 中种: 高筋粉350克; 中种: 水210克; 中种: 干酵母4克; 主面团: 高筋粉150克; 主面团: 糖45克; 主面团: 盐5克; 主面团: 干酵母1.5克; 主面团: 冰水110克; 主面团: 室温软化的黄油40克 Notes (EN): 🍞Ingredients: Makes two 450g Pullman loaves. Halve all ingredients if making one loaf. 🌼Sponge (Chongzhong): Bread flour 350g, water 210g, instant dry yeast 4g 🌼Main dough: Bread flour 150g, sugar 45g, salt 5g, instant dry yeast 1.5g, ice water 110g, softened unsalted butter 40g 🍞Instructions: 1️⃣The night before, mix the sponge ingredients into a ball. Place it in the fridge to ferment for 12–17 hours until ready to use. 2️⃣I took mine out after 12 hours, and the texture looked like Photo 2. Tear the sponge into small pieces and mix with all main dough ingredients except the butter. Mix until it reaches the thick membrane stage (medium gluten development), then add the softened butter and mix until it reaches the full windowpane stage (thin, translucent membrane). 3️⃣Once the dough is mixed, shape into a tight ball, cover, and let it rest (continued bulk fermentation) for 30 minutes. 4️⃣Divide into six equal pieces, shape into tight balls, cover, and let them bench rest for about 10 minutes. Shape and place into the loaf pans. For detailed shaping steps, refer to my loaf shaping video post. 5️⃣Proof until the pans are 70% to 80% full, then slide the lids on. Bake at 190°C for about 35 minutes. Adjust the exact temperature and time according to how your oven runs. ❤️Using a sponge makes it much easier to develop a full windowpane and keeps the dough temperature well under control. ❤️This loaf has a clean, light flavor that is great for summer. #LoafBreadRecipes #BreadLover Notes (ZH): 🍞用料：可做两个450克吐司，如果做一个，各种用料请减半。 🌼中种：高筋粉350克，水210克，干酵母4克 🌼主面团：高筋粉150克，糖45克，盐5克，干酵母1.5克，冰水110克，室温软化的黄油40克 🍞做法： 1️⃣头天晚上把中种用料混合好，揉成团。放进冰箱冷藏12—17小时，备用。 2️⃣我是12小时后取出的，状态如图二所示。把中种面团撕小块跟主面团中除黄油外混合，打至拉出厚膜，加入室温软化的黄油，打至可以拉出薄膜。 3️⃣面团打好后，滚圆，盖好，松弛静置也叫延续发酵半小时。 4️⃣分成等量的六份，滚圆，盖好，松弛十分钟左右，整形入模。具体手法请参考我的吐司整形视频笔记。 5️⃣发酵至7,8分满的样子，盖好盖子。烤箱190度，35分钟左右。具体请根据自家烤箱脾气做相应的调整。 ❤️因为用了中种，面团很容易打出膜，而且很有效的控制了面温。 ❤️吐司整体口感清淡，很夏天。 #吐司的N种做法 #面包控 Distilled Q&As (25): - Q: I tried this twice and failed both times. It wouldn't rise tall during the second proof, and when I waited longer it overproofed. Do you know what might have caused this? (感谢分享，今天刚撸，满清淡的，个人觉得此方水全换成牛奶 （比水多+40g）比较好吃。) A: How long did your second proof take? (牛奶含水量是88%左右，110的水换成牛奶应该是122左右。如果150的话我去看看我是不是打错了) - Q: Do you put the sponge straight into the fridge right after kneading it? (我做了两次都失败了，二发长不高，再等就已经发过了。请问老师知道是什么原因吗？) A: Yes, or you can let it sit at room temperature for 30 minutes before refrigerating. (想问下妹妹二发了多久？ 15度有点低。我也比很多姐妹要久，每次都100分钟。我是放一盆热水在烤箱里，制造蒸汽，冬天再加开烤箱灯，让温度可以不要太低，中途看情况换两到三次热水。二发需要一定的温度跟湿度。 没有出手套膜会发不高。发的慢有温度湿度酵母的因素。) - Q: What brand of flour did you use? (中种就是直接揉好就冷藏吗？) A: Bob's Red Mill. (也可以室温放半小时后再冷藏 是，最好是这样，冰箱冷藏是为了低温慢发酵，有助于最后面包的口感 夏天从冰箱取出再做还有一个好处就是可以控制面温 我用的都是耐高糖，因为我买的大包装耐高糖酵母，有将近两斤重) - Q: I made a direct-method milk loaf today and nearly lost my mind. I overmixed the first batch, and accidentally slightly overmixed the second batch too. It barely rose during the second proof, only reaching 60% to 70% full before I baked it. The crumb structure wasn't terrible and had a bit of shred, but it tasted slightly salty and sour. (用的是什么牌子的面粉？) A: Getting some feathery shred means your crumb structure turned out pretty well! If it tasted a bit salty, just reduce the salt slightly next time. Keep at it! (鲍勃红磨坊的 这是一个牌子，她家有各种面粉，这个吐司我用的是她家的高筋粉，有些笔记我有用到她家的全麦粉。 最近都是鲍勃家的，早些时候是 King Arthur) - Q: I feel like I either got fake yeast or the room temperature is just way too low. The proofing is painfully slow. (今天做了个直接发的牛奶吐司，做到崩溃了 第一次打过了…第二次不小心也打过了一点…导致二发发不起来…只有六七分，就烤了，组织不是很差，有点拉丝，但是味道有点咸酸…) A: How slow is it taking for you? Mine proofs slowly too; my second proof usually takes about an hour and a half. (妹妹有点拉丝说明组织不错的，有点咸的话下次减一点盐。加油 打过会影响组织。发过会影响味道，如果有点酸，有可能是打面的时候面温没有控制好提早发酵了，或者二发的时候发过了。根据妹妹的描述，是提早发酵的可能性大。 嗯，应该是最近太热的缘故，面温高了就提早发酵了。) - Q: My bread always turns hard the next day. What am I doing wrong? (我真的觉得自己用了假的酵母要不就是温度确实太低了发酵太慢了太慢了，慢到我怀疑人生) A: Have you tried using a sponge (Chongzhong), Tangzhong (water roux), or poolish? Breads made with the direct method stale faster. (妹妹是多慢？我也是很慢，二发一般一个半小时左右。 有没有试过鲜酵母？听很多姐妹说鲜酵母很快。我这边不好买，还贵，买到过一次，28克左右，两块多美金，我试了也还是慢，不知道是不是我买的这个鲜酵母不够新鲜呢还是别的原因，后来也没有再试了) - Q: I tried this today. After adding the amount of water in the recipe to the chilled sponge, the dough felt too soft and slack. I don't know if it will turn out okay. (我的面包每次隔天吃就很硬，哪里出了问题) A: Does it firm up and come together if you keep mixing it a little longer? (有没有试过中种，汤种，波兰种这些？直接法的面包老化快。 加油，根据具体的方子一个一个来) - Q: Today I made it, and after refrigerating and adding water according to the recipe, the dough felt too soft and a bit saggy I'm not sure if it will turn out successfully (今天做了，冷藏过按照配方再加的水感觉面有点太软了，有点趴趴不知道能不能成功) A: Will it become more compact if we continue to play for a while longer? (继续再打一会儿会不会紧凑起来？) - Q: I really feel like I used fake yeast or maybe the temperature is indeed too low The fermentation is too slow, too slow, so slow that I doubt life (我真的觉得自己用了假的酵母要不就是温度确实太低了发酵太慢了太慢了，慢到我怀疑人生) A: How slow is my younger sister? I'm also quite slow, usually taking about an hour and a half for the second post. Have you tried fresh yeast? I've heard many sisters say that fresh yeast works quickly. It's hard to buy here and it's expensive. I managed to get some once, about 28 grams, costing over two dollars. I tried it but it was still slow. I wonder if it's because the fresh yeast I bought wasn't fresh enough or for some other reason. Later, I didn't try again. (妹妹是多慢？我也是很慢，二发一般一个半小时左右。 有没有试过鲜酵母？听很多姐妹说鲜酵母很快。我这边不好买，还贵，买到过一次，28克左右，两块多美金，我试了也还是慢，不知道是不是我买的这个鲜酵母不够新鲜呢还是别的原因，后来也没有再试了) - Q: I found that covering the lid while toasting bread often fails and is inconvenient for observation. (我发现盖盖子烤制吐司容易失败，不方便观察) A: Yes, my experience is to feel out the oven's temperament through failures, and then record the successful time and temperature. (是的，我的经验是在失败中摸索烤箱的脾气，然后把成功的时间跟温度记下来) - Q: Why didn't the dough rise when placed in the refrigerator? (中种面放在冰箱为什么没有发起来？) A: You can try leaving it at room temperature for 15 minutes in summer or half an hour to an hour in winter before putting it in the fridge. If it still hasn't risen the next day, leave it at room temperature for another half hour. (可以试试室温夏天15分钟冬天半小时至一小时后再放冰箱。如果第二天还是没有发的话，再室温半小时。) - Q: Dear, may I ask what is the temperature and humidity of the second launch? (亲，请教一下二发温度湿度是多少?) A: Second launch around 38 degrees, humidity around 85% (二发38度左右，湿度85%左右) --- ### Rich Condensed Milk Loaf ❤️ Sponge Method ❤️ Not a Drop of Water | 醇奶炼乳吐司❤️中种❤️不加一滴水 - EN URL: https://www.sunflowerbakery.fyi/en/posts/610f44e40000000001028415/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/610f44e40000000001028415/ - Category: toast - Fermentation: sponge - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 190°C - Bake Time: 17 min - Ingredients (EN): Sponge: Bread flour 350g; Sponge: Milk 235g; Sponge: Instant dry yeast 4g; Bread flour 160g; Sugar 40g; Salt 6g; Sweetened condensed milk 90g; Egg 50g; Milk 65g; Milk powder 20g; Instant dry yeast 2g; Unsalted butter 40g - Ingredients (ZH): 中种: 高筋粉350克; 中种: 牛奶235克; 中种: 干酵母4克; 高筋粉160克; 糖40克; 盐6克; 炼乳90克; 鸡蛋50克; 牛奶65克; 奶粉20克; 干酵母2克; 黄油40克 Notes (EN): 🍞Ingredients: Makes two 450g Pullman loaves. Halve all amounts if making one loaf. 🌼Sponge (Chongzhong): Bread flour 350g, milk 235g, instant dry yeast 4g 🌼Main dough: Bread flour 160g, sugar 40g, salt 6g, sweetened condensed milk 90g, egg 50g, milk 65g, milk powder 20g, instant dry yeast 2g, unsalted butter 40g 🍞Instructions: 1️⃣Mix the sponge ingredients into a ball, let it ferment at room temperature until doubled in size (about 1.5 hours), then chill in the fridge for 2 hours. (If you plan to bake the next day in summer, skip the room-temperature rise and put it straight into the fridge overnight.) 2️⃣Take the sponge out of the fridge. At this stage, the interior has a web-like honeycomb structure and feels nice and cold for summer mixing. Tear the sponge into small pieces and mix with all main dough ingredients except the butter. 3️⃣Mix on low speed for 2 minutes, then medium speed for about 3 minutes until it reaches the thick membrane stage. Add the softened butter and continue mixing until it reaches the full windowpane stage (thin, translucent membrane). Shape into a tight ball and cover. Let it rest (continued bulk fermentation) for 30 minutes. 4️⃣Lightly flour your work surface, turn the dough out, divide into six equal pieces, shape into tight balls, cover, and let them bench rest for 10 to 15 minutes. 5️⃣Roll out, coil, and place into the loaf pans. Check out my loaf shaping video post for detailed steps. 6️⃣Proof in a warm, humid spot until the pans are 90% full. Bake at 190°C, tenting with aluminum foil after about 8 minutes. At 15 minutes, lower the temperature to 180°C and bake for another 17 minutes. My oven temperatures and times are for reference only; adjust according to how your oven runs. 7️⃣Tap the pans firmly on the counter right out of the oven to release steam, unmold, and cool on a wire rack. 🌼This method is great when you didn't prepare a sponge the night before but still want a sponge-method loaf on a tight schedule. Chilling the sponge in the fridge for 2 hours keeps the dough temperature well under control, so the dough still feels cool coming out of the mixer bowl. The finished loaf is soft, tender, and has a great feathery shred. #LoafBreadRecipes #BreadLover Notes (ZH): 🍞用料：可做两个450克吐司。如果做一个，用量请减半。 🌼中种：高筋粉350克，牛奶235克，干酵母4克 🌼主面团：高筋粉160克，糖40克，盐6克，炼乳90克，鸡蛋50克，牛奶65克，奶粉20克，干酵母2克，黄油40克 🍞做法： 1️⃣把中种用料揉成团，室温发酵至两倍大，大约1.5小时左右后进冰箱冷藏两小时。(如果是要第二天用的话，夏天可以不用室温发酵直接进冰箱过夜)。 2️⃣从冰箱取出中种，此时的中种里面组织呈蜂窝状，温度是夏天友好的冰凉状态。把中种撕小块，跟主面团中除黄油以外的所有用料混合，搅拌。 3️⃣低速两分钟，中速三分钟左右，可以拉出厚薄，此时加入室温软化的黄油，继续打至可以拉出薄膜的状态，滚圆，盖好。松弛(也叫延续发酵)半小时。 4️⃣案板撒干粉，把面团倒到案板上，分成等量的六份，滚圆，盖好，松弛10至15分钟左右。 5️⃣擀卷整形入模。具体请移步参考我的吐司整形视频笔记。 6️⃣温暖湿润的地方发酵至9分满。烤箱190度，烤八分钟左右盖上锡纸，十五分钟降到180度，继续烤17分钟左右。我的烤箱温度时间仅作参考，具体要根据自家烤箱脾气做相应调整。 7️⃣出炉的时候震模，倒出来放架子晾凉。 🌼这个方法适用于头天晚上没有准备中种面团但又想做中种面包的赶时间的小伙伴。冰箱冷藏两小时非常有效的控制了面温，面团出缸是还是凉凉的。整体效果软绵拉丝。 #吐司的N种做法 #面包控 Distilled Q&As (15): - Q: I made the sponge last night and there was zero change this morning. Is my yeast dead? (昨天晚上做了中种 早上起来没有一点变化 是不是酵母不行了) A: Tear it open and check if there is a web-like structure inside. Try leaving it at room temperature for an hour to see if it starts rising. (撕开看看里面有网状吗？试试室温放一小时看看会不会有变化 刚捏好是偏硬的。 没事，加入到主面团中的时候，液体预留一点慢慢加，防止液体过多 中筋粉有关系的。下次继续努力。我二发一般100分钟左右。 真好，开心☺️☺️☺️) - Q: I made this and the crumb structure and feathery shred inside are great. Why is the outer crust and top peaks so hard though? (做了，里面组织，拉丝都不错。但是为啥整个吐司外面那层硬硬的，山峰也是硬邦邦的。) A: Mine is quite firm right out of the oven and softens up a bit as it cools, which is just the kind of crust I enjoy eating. If you prefer a softer crust, try baking it for 1 to 2 minutes less. (我的刚烤好比较挺，放凉后会软一些，刚好是我喜欢的那种皮，我喜欢吃皮。妹妹如果想软一点的话试试少烤一两分钟。 嗯嗯，低糖吐司模熟的快) - Q: Do you bake the loaf with both top and bottom heat? (请问烤吐司是用上下火是吗) A: My oven is very basic and doesn't have separate top and bottom heat controls. If your oven has independent controls, set the bottom heat slightly higher and the top heat slightly lower. (我的烤箱功能很单一，不分上下火。如果有上下火的话，下火高一些，上火低一些 抱抱。在摸透自家烤箱脾气之前要多盯着看，成功后就把温度时间记下来。还有几点要注意的，1低糖吐司模时间要缩短,2带馅的吐司要比不带馅的烤的久,3加盖的比不加盖的时间要久。祝妹妹成功) - Q: If I'm making this on the same day in winter, do I still need to chill the sponge in the fridge for 2 hours after it doubles at room temperature? (直接做的话冬天也需要室温发酵两倍大后放冰箱冷藏2小时吗) A: If you plan to bake the next day, let it sit at room temperature for 15 minutes and then refrigerate overnight. If baking the same day in winter, you can use it right after it doubles in size since dough temperature isn't an issue. However, if your home has central heating and the room is warm, chilling it in the fridge is still a good idea. (如果打算第二天做，可以室温15分钟后进冰箱冷藏过夜。如果当天做的话，发酵至两倍大后可以直接做，因为冬天不用担心面温，不过如果家里是供暖的，室温高的话还是建议冰箱冷藏降温。) - Q: Isn't 235g of instant dry yeast a typo? (干酵母235克错了吧) A: Thank you, that was a typo! It is 235g of milk. (谢谢，手误，是牛奶235) - Q: Do you brush anything on top before baking? (表面不涂东西吗？) A: No, I almost never brush anything on top 😊😊😊. Whenever I do use a wash, I make sure to note it. (是的，我基本都不刷表面😊😊😊，如果刷了我会注明的。) - Q: 不放炼乳可以吗亲 (不放炼乳可以吗亲) A: 炼乳可以不放的 (炼乳可以不放的) - Q: 这个打出来的主面团是不是比较软？ (这个打出来的主面团是不是比较软？) A: 还好，不是特别软 (还好，不是特别软) - Q: 直接做的话冬天也需要室温发酵两倍大后放冰箱冷藏2小时吗 (直接做的话冬天也需要室温发酵两倍大后放冰箱冷藏2小时吗) A: 如果打算第二天做，可以室温15分钟后进冰箱冷藏过夜。如果当天做的话，发酵至两倍大后可以直接做，因为冬天不用担心面温，不过如果家里是供暖的，室温高的话还是建议冰箱冷藏降温。 (如果打算第二天做，可以室温15分钟后进冰箱冷藏过夜。如果当天做的话，发酵至两倍大后可以直接做，因为冬天不用担心面温，不过如果家里是供暖的，室温高的话还是建议冰箱冷藏降温。) - Q: 昨天晚上做了中种 早上起来没有一点变化 是不是酵母不行了 (昨天晚上做了中种 早上起来没有一点变化 是不是酵母不行了) A: 撕开看看里面有网状吗？试试室温放一小时看看会不会有变化 刚捏好是偏硬的。 没事，加入到主面团中的时候，液体预留一点慢慢加，防止液体过多 中筋粉有关系的。下次继续努力。我二发一般100分钟左右。 真好，开心☺️☺️☺️ (撕开看看里面有网状吗？试试室温放一小时看看会不会有变化 刚捏好是偏硬的。 没事，加入到主面团中的时候，液体预留一点慢慢加，防止液体过多 中筋粉有关系的。下次继续努力。我二发一般100分钟左右。 真好，开心☺️☺️☺️) - Q: 请问烤吐司是用上下火是吗 (请问烤吐司是用上下火是吗) A: 我的烤箱功能很单一，不分上下火。如果有上下火的话，下火高一些，上火低一些 抱抱。在摸透自家烤箱脾气之前要多盯着看，成功后就把温度时间记下来。还有几点要注意的，1低糖吐司模时间要缩短,2带馅的吐司要比不带馅的烤的久,3加盖的比不加盖的时间要久。祝妹妹成功 (我的烤箱功能很单一，不分上下火。如果有上下火的话，下火高一些，上火低一些 抱抱。在摸透自家烤箱脾气之前要多盯着看，成功后就把温度时间记下来。还有几点要注意的，1低糖吐司模时间要缩短,2带馅的吐司要比不带馅的烤的久,3加盖的比不加盖的时间要久。祝妹妹成功) - Q: 这个可以把炼乳换成淡奶油吗？量用不用调整？家里的淡奶油快到期了 (这个可以把炼乳换成淡奶油吗？量用不用调整？家里的淡奶油快到期了) A: 炼乳含跟淡奶油水量差异比较大，炼乳只有28%左右，淡奶油如果不是很厚的是70%左右，所以这两者替换效果不好。妹妹看看别的可以消耗大量淡奶油的方子试试。 (炼乳含跟淡奶油水量差异比较大，炼乳只有28%左右，淡奶油如果不是很厚的是70%左右，所以这两者替换效果不好。妹妹看看别的可以消耗大量淡奶油的方子试试。) --- ### Sourdough Practice Log ❤️ Turmeric Country Loaves | 记录天然酵种酸面包练习❤️姜黄味 - EN URL: https://www.sunflowerbakery.fyi/en/posts/610b6247000000000102e481/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/610b6247000000000102e481/ - Category: sourdough - Fermentation: levain - Oven Temp: 250°C - Bake Time: 20—25 min - Ingredients (EN): Whole wheat flour 110g; Spelt flour 60g; Bread flour 500g; Ground turmeric 6g; Sea salt 7g; Water 525g - Ingredients (ZH): 全麦粉110克; 斯佩尔特小麦粉60克; 高筋粉500克; 姜黄粉6克; 海盐7克; 水525克。 Notes (EN): 🍞Ingredients: (Makes two loaves, using large bannetons) 30g active sourdough starter fed at 1:1:1 Whole wheat flour 110g, spelt flour 60g, bread flour 500g, ground turmeric 6g, sea salt 7g, water 525g. 🍞Instructions: 1️⃣At 6:00 AM, build the levain by feeding 30g of mature, active sourdough starter at a 1:1:1 ratio. 2️⃣Around 2:00 PM, the levain has nearly tripled in volume. 3️⃣Mix all the flours (500g + 110g + 60g) with 525g of water until no dry flour remains, then autolyse for 1 hour. 4️⃣Once the levain passes the float test, add it to the autolysed dough, mix until evenly incorporated, and let it rest for 30 minutes. 5️⃣Add the salt, mix until thoroughly incorporated, and let it rest for 30 minutes. 6️⃣Wet both hands with water and perform the first set of stretch and folds. Perform another set of folds every 45 minutes for a total of 4–5 sets. After the final fold, let the dough rest for 1 hour. 7️⃣Shape the loaves, place them into bannetons, and transfer to the fridge overnight for a cold retard of 12–16 hours. 8️⃣The next day, preheat the oven to 250°C with the Dutch oven and lid inside. Wear heavy oven mitts to avoid burns. Score the loaves, place into the hot Dutch oven, and bake covered for 20 minutes. Remove the lid, lower the oven temperature to 225°C, and bake for another 20–25 minutes. 9️⃣Take care to protect your hands from the heat when removing the loaves. 🔟Let the loaves cool completely on a wire rack for 2 hours before slicing. #BreadLover #Sourdough #SourdoughStarter Notes (ZH): 🍞用料：(可做两个，发酵篮是🍑买的大号尺寸)天然酵种30克1:1:1喂养 全麦粉110克，斯佩尔特小麦粉60克,高筋粉500克，姜黄粉6克，海盐7克，水525克。 🍞做法： 1️⃣早上六点，做酵头，取成熟活跃的天然酵母30克，1：1：1喂养。 2️⃣下午两点左右，酵头已经长到快三倍大 3️⃣把所有面粉500+110+60加上525克水混合均匀后，水合一个小时。 4️⃣酵头通过漂浮测试，把酵头加入到水合好的面团中，揉均匀，静置半小时。 5️⃣加入盐，揉均匀，静置半小时。 6️⃣双手用水打湿，进行第一次折叠。接下来每45分钟左右进行一次折叠，折叠4—5次。最后一次折叠后静置一小时。 7️⃣整形放入发酵篮，放进冰箱冷藏过夜。冷藏发酵12—16个小时左右。 8️⃣第二天，烤箱连同铸铁锅包括锅盖一起预热250度，操作的时候一定做好防烫，割包后放入铸铁锅，盖着锅盖烤20分钟，取走锅盖，降到225度，继续烤20—25分钟。 9️⃣取出来的时候同样要注意防烫 🔟两小时后彻底晾凉再切开。 #面包控 #酸面包 #天然酵母 Distilled Q&As (4): - Q: What kind of Dutch oven do you use? (作者用的铸铁锅是什么样子的呀？) A: I use a 24cm Staub and a 26cm Le Creuset. Any oven-safe pot with a tight-fitting lid in a 24cm or 26cm size works well. (我用的是 staub 24cm,和 LC的26cm的，只要是可以进烤箱的有盖子的都可以，尺寸24,26都可以。 我的是圆形的。) - Q: The dough isn't super tight, nor does it puddle out completely. Hydration is 73%. (不是太紧致，也不太摊，水量73%) A: It might be lacking gluten strength. Would leaving out the cake flour help? My rustic loaves still flop from time to time too, so I am figuring it out along the way as well. (有可能是筋度不够。如果不加低筋粉会不会好一点？我欧包时不时的会翻车，也是在摸索中) - Q: Can I make this using 100% bread flour? (单纯的高筋面粉是否可以呢？) A: Yes, you can. A formula I used before has 700g bread flour, 525g water, 8g salt, and 165g levain (15g starter + 75g flour + 75g water). (可以的，我以前用的一个方子就是700克高筋粉，525克水，8克盐，天然酵母165克(15酵种+75粉＋75水)。) - Q: When I make rustic loaves and baguettes, the dough sticks to the lame during scoring and I can't get clean cuts. My formula is 70% bread flour, 30% cake flour, 73% water, 2% salt, and 10% homemade levain. How can I improve this? (请问 我做的硬欧和法棍，割包时面团粘刀割不出漂亮的刀纹，配方是高筋70%低筋30%水73%盐2%自制酵母10%，怎么改进啊？) A: How was the bulk fermentation? Does the shaped dough hold its tension well, or does it spread out flat? (面团发酵的怎样？面团状态是紧致的还是比较摊的？) --- ### Turmeric Sourdough Bread ❤️ Crumb Reveal | 天然酵种酸面包 Sourdough Bread❤️开包 - EN URL: https://www.sunflowerbakery.fyi/en/posts/610b3e83000000000102fae5/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/610b3e83000000000102fae5/ - Category: sourdough - Fermentation: levain Notes (EN): Logging another sourdough practice bake. I added ground turmeric to this batch. #BreadLover #Sourdough #SourdoughStarter Notes (ZH): 记录我的又一次酸面包练习，这次加了姜黄粉。 #面包控 #酸面包 #天然酵母 Distilled Q&As (1): - Q: Why is the crumb yellow? (颜色为啥是黄色？) A: I added ground turmeric 😊 (加了姜黄粉😊) --- ### Yogurt Loaf ❤️ Adapted from Chef Wu Keji's Formula | 酸奶吐司❤️根据吴克己老师的方子调整来做 - EN URL: https://www.sunflowerbakery.fyi/en/posts/610872a9000000000102c26e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/610872a9000000000102c26e/ - Category: toast - Fermentation: sponge, old-dough - Yield: 1 450g loaves (一个吐司) - Oven Temp: 190°C - Bake Time: 32 min - Ingredients (EN): Bread flour 308g; Yogurt 135g (Chef Wu's original recipe uses a cultured milk drink, which I replaced with thick yogurt); Water 88g; Instant dry yeast 2g; Bread flour 132g; Sea salt 7g; Sugar 35g; Milk 75g (adjust as needed); Egg 45g; Instant dry yeast 2g; Old dough (pâte fermentée) 88g; Softened unsalted butter 35g - Ingredients (ZH): 高筋粉308克; 酸奶135克(老师用的是乳酸菌饮料，我用酸奶替代了); 水88克; 干酵母2克。; 高筋粉132克; 海盐7克; 糖35克; 牛奶75克(酌情增减); 鸡蛋45克; 干酵母2克; 老面88克; 室温软化黄油35克。 Notes (EN): Jotting down this adapted formula. 🍞Ingredients: Makes two 450g Pullman loaves 🌼Sponge (Chongzhong): Bread flour 308g, yogurt 135g (Chef Wu's original recipe uses a cultured milk drink, which I replaced with thick yogurt), water 88g, instant dry yeast 2g. 🌼Main dough: Bread flour 132g, sea salt 7g, sugar 35g, milk 75g (adjust as needed), egg 45g, instant dry yeast 2g, old dough (pâte fermentée) 88g, softened unsalted butter 35g. 🍞Instructions: 1️⃣The night before, mix the sponge ingredients into a ball, let it sit at room temperature for about 15 minutes, and refrigerate overnight for 12 to 17 hours. 2️⃣Refer to Photo 3 for how to make the old dough (pâte fermentée), scaling the quantities proportionally as needed. 3️⃣The next day, tear the chilled sponge into small pieces and place in the stand mixer with all main dough ingredients except the butter. Mix until it reaches the thick membrane stage, then add the softened butter and mix until smooth. When you pull a piece of dough, it should stretch into a strong, elastic, translucent membrane, and a poked hole should have smooth edges. The dough has now reached the full windowpane stage. Shape into a tight ball, cover, and begin the first proof (bulk fermentation). 4️⃣Proof for about 45 minutes until doubled in size, then shape and place into the loaf pans. Refer to my loaf shaping video post for detailed steps. 5️⃣Proof until the pans are 90% full. Bake at 190°C for about 32 minutes total. Tent with aluminum foil after about 8 minutes, and lower the temperature to 180°C after 15 minutes for the rest of the bake. 5️⃣Tap the pans firmly on the counter right out of the oven before unmolding. ❤️Baker's Notes: 1. This loaf has a mild, lightly savory flavor. If you prefer a sweeter loaf, add a bit more sugar. 2. Adjust the baking temperature and time according to how your oven runs. #LoafBreadRecipes Notes (ZH): 简单的记录一下这个方子。 🍞用料：两个450吐司的量 🌼中种： 高筋粉308克，酸奶135克(老师用的是乳酸菌饮料，我用酸奶替代了)，水88克，干酵母2克。 🌼主面团： 高筋粉132克，海盐7克，糖35克，牛奶75克(酌情增减)，鸡蛋45克，干酵母2克，老面88克，室温软化黄油35克。 🍞做法： 1️⃣头天晚上把中种用料混合好，揉成一个团，室温发酵15分钟左右，进冰箱冷藏过夜，第二天使用。一般12至17个小时左右。 2️⃣老面的制作请参考图三，需要按比例换算一下。 3️⃣第二天把中种面团撕成小块跟主面团中除黄油部分混合，要厨师机打出厚膜后加入室温软化的黄油再打至一个光滑的面团，扯一小块，可以拉出薄膜，有韧性，不容易拉破，用手指戳洞，洞边缘光滑。这时候面团已经达到完全扩展阶段，滚圆，盖好，进行基础发酵。 4️⃣大概45分钟左右，发酵至两倍大，整形入模。关于这一部分请参考我的一个吐司整形的视频笔记。 5️⃣发酵至九分满，190度，一共32分钟左右，其中，烤了八分钟左右盖上锡纸，烤了15分钟左右的时候降到180度继续烤。 5️⃣出炉的时候需要震模再脱模。 ❤️温馨提示： 1,这款吐司的口感比较淡，如果喜欢有点甜味的小伙伴需要加一些糖。 2烤箱的温度时间需要根据自家烤箱脾气调整。 #吐司的N种做法 Distilled Q&As (25): - Q: Do you mix in the entire batch of old dough from Slide 3 the next day? (按照第三页上老面的量第二天全部混合吗？) A: Slide 3 shows the standard master formula for making old dough (pâte fermentée). The total yield from that chart is more than what this loaf recipe calls for. You can scale the Slide 3 ratios down to make just the amount needed here. (第三页上是通常老面制作的配方。按照这个量做出来的总量不是这个吐司配方老面所要用的量。可以安照第三页的比例换算来做这个吐司所需的量。 嗯嗯，祝姐妹成功 对，保鲜膜包好放密封盒或者袋，速冻保存 对，加了全麦拉丝会受影响些的，但是更健康) - Q: My open-top mountain loaf won't rise tall. (老师，我的山型吐司长不高，) A: Did your dough reach the full windowpane stage? If you get a full windowpane and proof to 80% full in the pan during the second proof, it should rise nice and tall. Keep at it! (面有没有出手套膜？如果出手套膜了，二发发到八分满，应该会长高了。加油 下火也够足吗？ 试试调高一点下火) - Q: The bread I baked tastes good, but it didn't rise very tall and lacked oven spring. What could be the reason? (姐姐，我烤出来的包，口感是还可以，但是个子长的不是很高，感觉烤的时候爆发力不是太强，可能是什么原因哦) A: The dough might not have been mixed quite enough, leaving it slightly short on gluten strength and tension. (有可能是面团没有打到位，张力不够一点 我如果用家里的嵌入式大烤箱是放中下层，小烤箱是最底层。) - Q: Why does my loaf lack a milky aroma even though I put in heavy cream, condensed milk, milk, butter, and milk powder? (为什么我做的吐司没奶香味，奶油，炼乳，牛奶，黄油，奶粉都放了) A: That is surprising! Maybe try adding a little more milk powder next time? (那奇怪了，奶粉多放一点试试呢？ 嗯嗯，祝成功) - Q: Is this a sweet loaf? (亲，这款是甜口吗？) A: This one is quite mild. If you prefer a sweeter taste, add a bit more sugar. (这款比较偏淡，如果喜欢甜的，要加一点糖) - Q: If I skip the old dough, do I need to add extra flour to the main dough? Waiting online! (不加老面，主面团需要多加面粉吗？在线等) A: If you leave out the old dough without adding extra flour, the finished loaf will just be slightly smaller, and you won't need to adjust the liquid. If you add extra flour to make up the weight, you will need to add a proportionate amount of liquid too. A single 450g Pullman loaf typically uses around 250g of flour. (如果不加面粉的话就是吐司会小一点，但是液体量不用调整。如果加面粉的话，需要适当加液体量。一般一个450克的吐司面粉用量是250克左右。) - Q: Does this bread taste sour? (请问这个面包口感会酸吗？) A: I used plain unsweetened yogurt that is quite tart on its own, so the finished loaf has a gentle tang. (我用的酸奶是那种直接吃非常酸的无糖酸奶，所以成品口感有一点点酸。) - Q: Can I use room-temperature water to make the old dough? (姐姐，制作老面，用室温水就可以了吗～) A: Yes, room-temperature water works fine. (嗯嗯，是的。) - Q: Since this already uses a sponge, do we still need old dough? What's the difference? (已经中种还要用老面吗？差别在哪里？) A: You can include it or leave it out. Adding old dough is a nice bonus that gives the loaf even better oven spring. (可以加也可以不加。加了有点锦上添花，爆发力更好一点。) - Q: Is the yogurt you used very thick? (酸奶是非常浓稠的吗？) A: Yes, I used very thick Greek yogurt. (对，我用的是非常浓稠的希腊酸奶) - Q: Do I mix all the old dough quantities listed on the third page the next day? (按照第三页上老面的量第二天全部混合吗？) A: On the third page is the usual recipe for making old dough. The total amount made according to this quantity is not the amount of old dough needed for this toast recipe. You can adjust the amount needed for this toast according to the ratio on the third page. Mmm, wish the sister success. Yes, wrap well with cling film and place in an airtight container or bag, then freeze quickly. Yes, adding whole wheat strands will affect it somewhat, but it's healthier. (第三页上是通常老面制作的配方。按照这个量做出来的总量不是这个吐司配方老面所要用的量。可以安照第三页的比例换算来做这个吐司所需的量。 嗯嗯，祝姐妹成功 对，保鲜膜包好放密封盒或者袋，速冻保存 对，加了全麦拉丝会受影响些的，但是更健康) - Q: Dear, is this flavor sweet? (亲，这款是甜口吗？) A: This one is relatively light; if you prefer sweet, add a bit of sugar. (这款比较偏淡，如果喜欢甜的，要加一点糖) --- ### Black Pepper Beef Cheeseburgers ❤️ Juicy Homemade Beef Patties | 黑胡椒牛肉芝士汉堡❤️多汁的牛肉馅饼胚 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61074aea000000002103dcc4/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61074aea000000002103dcc4/ - Category: buns - Ingredients (EN): Ground beef 500g; Salt 5g; Ground black pepper 3g; Milk 60g; Egg 1; Finely chopped onion 1/3 (omit or reduce if you prefer); Breadcrumbs 35g; Dried parsley or cilantro flakes 5g; Grated Parmesan cheese 35g; Shredded cheese 50g (any variety) - Ingredients (ZH): 牛肉末500克; 盐5克; 黑胡椒粉3克; 牛奶60克; 鸡蛋1个; 洋葱1/3个剁碎(不喜欢可以不放或者少放); 面包碎35克; 香菜叶干5克; 帕玛森芝士粉35克; 芝士碎50克(品种不限) Notes (EN): 🍞Ingredients: 🌼Burger buns: Refer to Photo 8 for the burger bun ingredients and instructions (makes 8 buns). 🌼Beef patties: Ground beef 500g, salt 5g, ground black pepper 3g, milk 60g, egg 1, finely chopped onion 1/3 (omit or reduce if you prefer), breadcrumbs 35g, dried parsley or cilantro flakes 5g, grated Parmesan cheese 35g, shredded cheese 50g (any variety). 🌼Burger assembly: Cheddar cheese slices, tomato slices, lettuce, your favorite burger sauce, and raw or grilled onion slices if desired. 🍞Instructions: 1️⃣Bake the burger buns first following Chef Meng's recipe in Photo 8. 2️⃣Once the buns are ready, make the beef patties. Following Photo 5, place all beef patty ingredients into a large bowl and mix until well combined. Shape the mixture into round patties, heat a little oil in a skillet, and sear on both sides until cooked through. 3️⃣Following Photo 6, assemble your burgers 🍔 and enjoy while hot! ❤️Baker's Notes: 1. Do not skip the shredded cheese and breadcrumbs in the beef mixture. Adding both makes the patties tender and flavorful. You can buy pre-shredded cheese or grate it off a block like I did. 2. Why add milk? Ground beef absorbs a lot of liquid. Mixing in milk lets the beef soak up all that moisture so every bite of the patty stays juicy. 3. This burger bun recipe also makes great dinner rolls. 4. Making burgers from scratch is much simpler than it looks. Mixing the patties takes two minutes, pan-searing takes a few minutes, and washing the greens and assembling takes no more than 15 minutes total. Give it a try, it is delicious. 5. If you love shrimp burgers, check out my earlier post on homemade shrimp burgers. The process is very similar, and once you learn one, you can easily branch out into all kinds of 🍔! #BreadLover #Burgers Notes (ZH): 🍞用料： 🌼汉堡胚：请参考图八的汉堡胚用料及做法，八个的量 🌼牛肉饼胚：牛肉末500克，盐5克，黑胡椒粉3克，牛奶60克，鸡蛋1个，洋葱1/3个剁碎(不喜欢可以不放或者少放),面包碎35克，香菜叶干5克，帕玛森芝士粉35克，芝士碎50克(品种不限) 🌼汉堡组装用料：切达芝士片，番茄，生菜，酱料如果自己喜欢的话，洋葱如果喜欢的话 🍞做法： 1️⃣参考图八孟老师的方子先把汉堡胚做起来。 2️⃣汉堡胚做好后。做牛肉馅饼。参考图五，把牛肉馅饼用料放进一个大盆，搅拌均匀，然后，平底锅，倒点油，把馅料整成圆饼状，放锅里两面煎熟，备用。 3️⃣参考图六，把汉堡🍔组装起来就好啦！趁热开吃！ ❤️碎碎念： 1,牛肉馅料中的芝士碎跟面包碎不要省略，加了这两样的牛肉馅饼非常松口，口感很好。芝士可以买已经是丝的，或者像我一样买的是整块，自己擦丝，都可以。 2,为什么要加牛奶，因为牛肉很会吃水，这点牛奶加下去把牛肉味的饱饱的，做出来的馅饼一口咬下去才会多汁。 3,这个汉堡胚的方子不仅可以做汉堡，做餐包也是很可的。 4,自己做汉堡并不像想象那么复杂，其实牛肉馅饼，拌料两分钟，锅里煎也是几分钟，再加上洗菜组装，一共就十几分钟最多。总之，动手做就是了，真的很美味。 5,喜欢鲜虾汉堡的小伙伴可以翻翻我前面的鲜虾汉堡笔记。其实，两种汉堡大同小异，学会了一种，就可以举一反三做更多种的🍔啦！ #面包控 #汉堡 Distilled Q&As (3): - Q: Does 'unsalted cream' in the book mean unsalted butter? What is the title of this book, and is it beginner-friendly? (无盐奶油是黄油吗？这书名是啥？适合小白吗) A: Yes, that means unsalted butter (Taiwanese recipes call butter 'cream'). The book is 'Chef Meng's 100 Breads' (孟老师的100道面包), and it is great for beginners. (是黄油。书名是孟老师的100道面包) - Q: After the dough doubles in size during the first proof, do you need to degas it before the second proof? (发酵两杯大后，需要排气再二发吗) A: Yes, gently press out the large air pockets. (要轻轻排掉大气泡) - Q: Do you have a recipe for the teriyaki sauce? (照烧汁配方有吗？美女) A: Not a standalone sauce recipe right now 😊, just the teriyaki meat filling in Step 6 of Photo 8. (暂时没有呢😊，只有图八做法第六步的照烧肉馅) --- ### Juicy Bursting Blueberry Yogurt Muffins ❤️ Blueberry Muffins | 爆浆蓝莓酸奶玛芬❤️Blueberry Muffins - EN URL: https://www.sunflowerbakery.fyi/en/posts/6105e0bb0000000021039fb8/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6105e0bb0000000021039fb8/ - Category: buns - Ingredients (EN): Eggs 2; Sugar 80g; Olive oil or neutral vegetable oil 100g; Baking powder 10g; Baking soda 1g; Cake flour 200g; Milk 70g; Plain yogurt 160g; Fresh blueberries 200g; Cake flour 10g (for tossing with the blueberries) - Ingredients (ZH): 鸡蛋2个; 糖80克; 橄榄油或者别的菜油100克; 泡打粉10克; 小苏打1克; 低筋粉200克; 牛奶70克; 原味酸奶160克; 新鲜蓝莓200克; 低筋粉10克用于裹蓝莓。#纸杯蛋糕 Notes (EN): 🍞Ingredients: Eggs 2, sugar 80g, olive oil or neutral vegetable oil 100g, baking powder 10g, baking soda 1g, cake flour 200g, milk 70g, plain yogurt 160g, fresh blueberries 200g, cake flour 10g (for tossing with the blueberries). #CupcakesAndMuffins Notes (ZH): 🍞用料: 鸡蛋2个，糖80克，橄榄油或者别的菜油100克，泡打粉10克，小苏打1克，低筋粉200克，牛奶70克，原味酸奶160克，新鲜蓝莓200克，低筋粉10克用于裹蓝莓。#纸杯蛋糕 Distilled Q&As (6): - Q: Can I use fruit jam instead of fresh fruit? (不放新鲜水果放果酱可以不) A: You can swap the fresh berries for 100g of dried blueberries or dried cranberries. Dried fruit doesn't need to be tossed in flour, and 100g is plenty. (可以换成100克蓝莓干或者蔓越莓干，果干不需要用面粉裹，直接放，并且只要100克就够了。) - Q: Can I bake this batter in a pound cake loaf pan or stainless steel bowls? Every time I order paper muffin liners online, they arrive crushed or torn. (请问用磅蛋糕或者不锈钢碗之类的模具能不能做这个蛋糕呀？我网购了好几次小纸杯，送过来都破了爆了) A: That should work, though you will need to extend the baking time since the batter volume per pan is much larger. I have only baked these in paper muffin cups, so I'm not sure of the exact time for a loaf pan. (应该可以，就是烘烤时间要延长，毕竟体积大了很多。就是我不清楚具体要烤多久，这款我一直是纸杯烤的。) - Q: Why did mine come out wet in the center? (怎么我做出来中间湿湿的呢？) A: They probably needed a little more baking time. Next time, poke the center with a toothpick before taking them out of the oven. If it comes out clean, they are done; if wet batter clings to it, keep baking a bit longer. (有可能时间不够，下次出炉前用牙签戳一下，如果牙签干净说明熟了，如果牙签上有面糊就继续烤) - Q: What a great tip! I didn't know tossing blueberries in flour keeps them from sinking. Your bowls are gorgeous too. (好专业原来蓝莓加粉可以防止下沉。碗都太漂亮了呢) A: Thank you! Fresh blueberries are heavy and used to sink to the bottom for me all the time. I learned this flour-tossing trick online and it really helps keep them suspended. (谢谢。新鲜蓝莓比较重，以前做太多次都往下沉，后来网上学习了这个方法果然就好多了) - Q: What can I do if I don't have yogurt? (没有酸奶怎么办) A: Check out my other post for Condensed Milk & Milk Blueberry Muffins. (请参考我的另一篇笔记，炼乳牛奶蓝莓玛芬) - Q: Why didn't my muffins dome and crack on top? (我做的上面为什么都没有爆头) A: Did you follow this exact formula? (姐妹用的是这个配方吗？) --- ### No-Knead ❤️ Bubble Bread Rolls ❤️ Simple & Easy | 免揉❤️泡泡小面包Bubble Bread❤️简单 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61032bf4000000000102ff44/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61032bf4000000000102ff44/ - Category: buns - Oven Temp: 160°C - Bake Time: 18—20 min - Ingredients (EN): Bread flour 200g; milk 170g; sugar 20g; instant dry yeast 3g; salt 1–2g; unsalted butter 10g. Notes (EN): This recipe comes from the food blogger 식탁일기 (table diary). I love how it turns out and wanted to share it with everyone. The method is very simple and no-knead. If you want an even finer crumb structure, you can knead it a few extra times. 🍞Ingredients: Bread flour 200g, milk 170g, sugar 20g, instant dry yeast 3g, salt 1–2g, unsalted butter 10g. 🍞Bake at 160°C for 18–20 minutes. #BreadLover Notes (ZH): 这个做法来自美食博主식탁일기 table diary。我很喜欢，推荐给大家。 做法简单，免揉，如果想组织更好一点，可以多揉几下。 🍞用料: 高筋粉200克，牛奶170克，糖20克，干酵母3克，盐1—2克，黄油10克。 🍞160度烤18—20分钟左右 #面包控 Distilled Q&As (13): - Q: I made these and they are delicious! I didn't knead at all and the crumb structure was still great. The sweetness level in this recipe is spot on, and I added dried cranberries too. (我做了 超好吃 一点没揉 但是组织也挺好 这个配方甜度太好了 刚刚好 我还加了蔓越莓) A: Adding dried cranberries sounds wonderful 👍 (加了蔓越莓👍 免揉的没有揉出膜的面团会比较黏，操作的时候案板撒干粉，手沾干粉) - Q: Does the milk need to be at a specific temperature when adding the yeast? Should it be cold, room temperature, or warmed? (如果揉出膜或者用面包机揉，结果会有什么不同吗) A: I used milk straight from the fridge. In winter, taking the chill off or warming it slightly will help the yeast work better. (如果太湿的话可以适当减一点液体，或者加一点面粉) - Q: Beginner question: without kneading to a windowpane, will the texture taste like Chinese steamed buns (mantou)? (加酵母的牛奶有温度要求吗？冰牛奶还是常温牛奶还是加热过的牛奶？) A: It won't be as feathery as a full-windowpane loaf, but it is much softer and more bread-like than steamed buns. I recommend kneading it for just a couple of minutes when working in the butter; the original recipe doesn't knead at all, and that brief kneading gave mine a nice crumb. (我是冰箱拿出来直接用的，冬天的话回个温会效果好些) - Q: This formula is fantastic! I love the sugar level: not overly sweet, with plenty of milky aroma. The batch size is just right for a family of three or four to finish fresh. My first try was a success, though my oven needed about 25 to 30 minutes. (新手小白问下不出膜吃起来会像馒头吗？) A: Wonderful, thank you for sharing your baking results! (比出膜的要差，比馒头要好那种。建议可以多揉一会，原方是一点没揉，我在融合黄油的时候揉了一小会，所以最后组织还可以。) - Q: What oven temperature is best for the second proof? (博主，配方太棒了，我特别喜欢你放的加糖量，不是甜到发腻，但奶香味儿和甜味儿十足！一次做的数量也不多，刚好够一家三四口新鲜食用。试做成功！但是我家的烤箱貌似要烤25到30分钟) A: Around 38°C with about 85% humidity for the second proof. (嗯嗯，谢谢反馈。) - Q: Can I use all-purpose flour? (亲 二次发酵烤箱的温度多少比较合适呢) A: All-purpose flour will give it a dense texture closer to steamed buns. (二发38度左右，湿度85%左右) - Q: No egg needed? (中筋面粉可以吗) A: Right, this recipe does not use eggs. (中筋粉做出来会像馒头一样的) - Q: Don't you want eggs? (不要鸡蛋吗？) A: Well, this one doesn't have eggs in it. (嗯，这个没有放鸡蛋) - Q: Can I add butter after fermentation? I just forgot to add butter (可以发酵好后加黄油吗？刚刚忘记了加黄油了) A: Then don't let it go, it cannot be kneaded after fermentation is complete. (那就不要放了，发酵完以后不能揉) - Q: Hello, how many grams of butter should I put? (你好黄油放多少g？) A: Put 10 grams, the softened kind (放10克，要软化的那种) - Q: Blogger, the recipe is amazing, I especially like the amount of sugar you added, it's not overly sweet, but the milky aroma and sweetness are abundant! The quantity made at once is also just right for a family of three or four to enjoy fresh. Successful trial run! However, my oven seems to need to bake for 25 to 30 minutes (博主，配方太棒了，我特别喜欢你放的加糖量，不是甜到发腻，但奶香味儿和甜味儿十足！一次做的数量也不多，刚好够一家三四口新鲜食用。试做成功！但是我家的烤箱貌似要烤25到30分钟) A: Mmm, thank you for the feedback . (嗯嗯，谢谢反馈。) - Q: Newbie asks if it will taste like steamed buns without the membrane? (新手小白问下不出膜吃起来会像馒头吗？) A: It's worse than the one with a membrane but better than steamed buns. I suggest kneading it for a bit longer; the original recipe doesn't involve any kneading at all. I kneaded it a little while incorporating the butter, so the final texture turned out okay. (比出膜的要差，比馒头要好那种。建议可以多揉一会，原方是一点没揉，我在融合黄油的时候揉了一小会，所以最后组织还可以。) --- ### Cranberry Country Boule ❤️ No-Knead ❤️ Quick & Lean | 蔓越莓乡村面包❤️免揉❤️快手 - EN URL: https://www.sunflowerbakery.fyi/en/posts/61021713000000000102bdf9/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/61021713000000000102bdf9/ - Category: sourdough - Fermentation: levain - Ingredients (EN): Whole wheat flour 135g; Bread flour 405g; Instant dry yeast 7g; Salt 9g; Water 355g - Ingredients (ZH): 全麦粉135克; 高筋粉405克; 干酵母7克; 盐9克; 水355克 Notes (EN): I have been busy the past few days, so I baked a simple, quick no-knead country loaf. This formula is sugar-free and oil-free, making it a great choice if you are watching calories. 🍞Ingredients: (Fits one 24cm Dutch oven) Whole wheat flour 135g, bread flour 405g, instant dry yeast 7g, salt 9g, water 355g, a handful of dried cranberries. (Because I didn't have time to bake sourdough but needed to use up leftover sourdough discard, I also mixed a small dollop of starter into the dough. It is completely optional for this recipe, so skip it unless you have discard to use up.) 🍞Instructions: Refer to Photos 4, 5, and 6. Those three slides show the steps from my Rosemary Country Bread recipe; today's loaf is identical except for swapping rosemary for dried cranberries. You can also check out my video post on making Rosemary Country Bread for the full walkthrough. #HealthyBaking #HealthyBaking Notes (ZH): 这几天特别忙，所以就做一个免揉的简单快手的面包。并且这个方子无糖无油也适合减肥吃。 🍞用料：(大小适用于一个24cm铸铁锅) 全麦粉135克，高筋粉405克，干酵母7克，盐9克，水355克，蔓越莓干一手把。(我因为没有时间做天然酵母面包又需要消耗一些，所以面团里还含有一小坨天然酵母，这个不是本方子必须的，如果不是为了消耗不用加)。 🍞做法： 参考图四，五，六。这三张图片是我的迷迭香乡村面包的做法，今天这个面包除了把迷迭香用蔓越莓替代，别的都一样。 具体还可以参考我的一个视频笔记，是迷迭香乡村面包做法。#又该减肥了 #又该减肥了 Distilled Q&As (1): - Q: Your bread looks gorgeous! Which oven do you use? (面包做得好漂酿，请问用的哪款烤箱) A: I use a built-in Bosch oven. For this style of bread, the high heat and trapped steam inside the Dutch oven do most of the work to give it a great crust and oven spring. (烤箱是博世嵌入式。这款面包主要靠铸铁锅的高温加可以保住水汽来提升了颜值) --- ### Black Tea Condensed Milk Loaf ❤️ Feathery Pull-Apart Crumb ❤️ Rich Milk Tea Aroma | 红茶炼乳吐司❤️手撕❤️奶香 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60ff5d8400000000210375f4/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60ff5d8400000000210375f4/ - Category: toast - Oven Temp: 190°C - Bake Time: 23 min - Ingredients (EN): Bread flour 270g; Sugar 15g; Sweetened condensed milk 50g; Salt 3g; Egg 25g; Milk 145g (adjust as needed); Unsalted butter 25g; Instant dry yeast 3g - Ingredients (ZH): 高筋粉270克; 糖15克; 炼乳50克; 盐3克; 鸡蛋25克; 牛奶145克(酌情增减); 黄油25克; 干酵母3克 Notes (EN): 🍞Ingredients: Makes one 450g Pullman loaf Bread flour 270g, sugar 15g, sweetened condensed milk 50g, salt 3g, egg 25g, milk 145g (adjust as needed), unsalted butter 25g, instant dry yeast 3g, black tea bags: 2 bags (for steeping in milk) + 1 bag (finely ground tea leaves added to the dough), 3 tea bags total. 🍞Instructions: 1️⃣Make the milk tea. I took an easy shortcut: heat the milk in the microwave, steep 2 black tea bags until the color turns deep and rich, and chill it in the fridge (or pop it in the freezer to speed things up). Once the milk tea is icy cold, you are ready to mix. Chilling it thoroughly keeps the dough temperature under control. 2️⃣Add all ingredients except the butter and the third tea bag into the mixer bowl along with the chilled milk tea. Mix until it forms a rough ball, then cover and chill in the fridge for 30 minutes (this keeps the dough temperature low and helps gluten develop through autolyse). 3️⃣After 30 minutes, take the dough out of the fridge and mix until it reaches the thick membrane stage. Add the softened butter and mix to 80%–90% gluten development, then tear open the remaining 1 black tea bag, add the fine tea leaves, and mix until the dough reaches the full windowpane stage. 4️⃣Shape the dough into a tight ball, cover, and let it rise for the first proof (bulk fermentation) for about 50 minutes until doubled in size. Dip your finger in flour and poke the dough; the indentation should hold without springing back. 5️⃣Gently degas to release large air pockets, divide into three equal pieces, shape into tight balls, and let them bench rest for about 10 minutes. Roll out, coil, and place into the loaf pan. For detailed shaping movements, check out the loaf shaping video I posted a few days ago. 6️⃣Proof until the pan is 90% full. Bake at 190°C for about 8 to 9 minutes until golden on top, tent with aluminum foil, and bake for another 23 minutes. Adjust the exact oven temperature and time according to how your oven runs. I used a San Neng gold corrugated Pullman pan; if you use a standard pan, adjust your temperature and time accordingly. 7️⃣Tap the pan firmly on the counter right out of the oven, turn the loaf out onto its side on a wire rack, and immediately set it upright to cool. Notes (ZH): 🍞用料：可做450克吐司模一个 高筋粉270克，糖15克，炼乳50克，盐3克，鸡蛋25克，牛奶145克(酌情增减)，黄油25克，干酵母3克，红茶包2(泡奶茶用)+1(加入面团用)，一共是三袋 🍞做法： 1️⃣做奶茶，我用了偷懒的方法，把牛奶微波炉加热，放入两袋红茶包，泡至颜色变深，放入冰箱冷藏备用，或者冷冻室可以缩短时间，这个自由灵活，总之等奶茶冰冰凉的时候就可以开始做了，这么做也是为了控制面温。 2️⃣把除黄油，红茶包以外的所有用料加上准备好的奶茶一起加入搅拌筒，揉成团后，进冰箱冷藏半小时(为了控制面温以及帮助出膜)。 3️⃣半小时冰箱取出打至可以拉出厚膜的状态加入室温软化的黄油，打至八九分筋的时候加入一袋红茶包里面的红茶末末，打至可以拉出薄膜。 4️⃣面团滚圆，盖好，进行基础发酵，大概五十分钟左右。面团发酵至两倍大，手指沾面粉，戳一个洞，不会回缩。 5️⃣轻轻排掉大气孔，分成等量的三份，滚圆，松弛10分钟左右，擀卷入模。具体整形动作参考我前几天发的吐司整形视频，在视频合集也可以找到。 6️⃣二次发酵至九分满，烤箱190度，烤了八九分钟左右上色后盖上锡纸，再继续烤23分钟左右。烤箱具体温度时间要根据自家烤箱脾气调整。我用的是三能金波纹吐司模，如果用高糖吐司模的小伙伴也需要调整时间跟温度。 7️⃣出炉的时候要震模，在晾凉架上侧着倒出来，然后马上扶正，晾凉。 Distilled Q&As (11): - Q: Is the 145g of milk the exact amount used to steep the milk tea? (老师，看看我的，帮忙看下什么问题。我后续再注意注意。打算死磕吐司，把基本功练好了再做花样) A: Yes! You can also steep slightly more milk than 145g so you have a little extra to add slowly in case the dough feels dry. Also, remember to squeeze the tea bags well so you don't lose liquid. (我当时立马评论了，是不是小红书没有显示哈，我这边看是有的。已经很多次这样了，我这边显示，对方不显示 不知道妹妹可不可以看到，我刚刚又发了一遍：“这个应该是室温高了。下次把面粉什么的都提早一晚进冰箱。做的时候，揉成团后就立马放冰箱，半小时后取出来再揉容易出膜。(再发一次看看会不会发出去)”) - Q: If I want to convert this formula to the 100% sponge method, do I mix everything except the butter, milk, and condensed milk into a dough to ferment overnight in the fridge, and then add those the next day? (姐姐，泡奶茶的牛奶就是145g吗) A: If you want to make a 100% sponge black tea loaf, it is much easier to start with an existing 100% sponge loaf recipe and simply swap the milk for steeped milk tea. Ingredients like yeast and hydration have to be balanced specifically for a 100% sponge. (是的，也可以多泡一点点，留着慢慢加如果万一面团太干的话，还有，记得把茶包挤一剂哈 不慌，加油。或者也可以用一点点开水先把茶包泡开再加入牛奶，再微波炉，这样颜色会好一些。最后奶茶量控制在145克左右，根据情况再酌情增减。) - Q: Do you put the loose tea leaves from all three bags into the dough? (如果这个方子做百分百中种法的，是不是除了黄油牛奶和炼乳，其他揉团先冷藏发酵一晚再放我说的这些？) A: Two bags are steeped in the milk to make milk tea, and the leaves from the third bag go directly into the dough. (如果真要做100%中种的红茶吐司，还是参考100%中种的吐司方子，试着把原方子的牛奶用奶茶替代来的方便些。因为比如酵母这些也不能一次全部加在种面团里，还是都得算过，练过。) - Q: Can I replace the black tea with green tea? (茶末末都放进去啊？) A: I haven't tried swapping in green tea bags directly 😄, but I do have a matcha loaf recipe on my page if you want to check that out! (两包用来泡奶茶，一包是放进面团 我去写具体一点，谢谢妹妹) - Q: Roughly how many grams of tea leaves are in the 3 black tea bags? (可以换成绿茶吗) A: About 2g per tea bag. (这个直接换成绿茶我没有试过😄，不过姐妹，我主页有抹茶吐司的方子，看看合适不) - Q: Can I use all-purpose flour instead? (请问 3包红茶粉末 大概是多少克？) A: All-purpose flour doesn't have enough protein to support a tall loaf, so it would come out dense like a baked steamed bun. (大概2克一包) - Q: Can I bake this as a lidded Pullman loaf? Will that affect how soft the bread is? (可以換成中筋麵粉嗎？) A: Yes, you can bake it with the lid on. Just proof the dough to 80% full in the pan during the second proof. (中筋面粉蛋白质含量不够高，不适合做吐司，做出来会是烤馒头效果) - Q: The dough temperature got super high with this recipe and made it hard to mix. (想请问 如果盖着盖子烤, 可以吗? 会影响面包的松软度吗?) A: Make sure the milk tea is chilled until icy cold before starting, and chill your flour and mixer bowl in the fridge ahead of time. (如果盖盖子烤的话，二发到八分满就可以了) - Q: 这个方子温度贼高.不好打 (这个方子温度贼高.不好打) A: 奶茶放冷再做，面粉这些也提早放冰箱 (奶茶放冷再做，面粉这些也提早放冰箱) - Q: 老师，看看我的，帮忙看下什么问题。我后续再注意注意。打算死磕吐司，把基本功练好了再做花样 (老师，看看我的，帮忙看下什么问题。我后续再注意注意。打算死磕吐司，把基本功练好了再做花样) A: 我当时立马评论了，是不是小红书没有显示哈，我这边看是有的。已经很多次这样了，我这边显示，对方不显示 不知道妹妹可不可以看到，我刚刚又发了一遍：“这个应该是室温高了。下次把面粉什么的都提早一晚进冰箱。做的时候，揉成团后就立马放冰箱，半小时后取出来再揉容易出膜。(再发一次看看会不会发出去)” (我当时立马评论了，是不是小红书没有显示哈，我这边看是有的。已经很多次这样了，我这边显示，对方不显示 不知道妹妹可不可以看到，我刚刚又发了一遍：“这个应该是室温高了。下次把面粉什么的都提早一晚进冰箱。做的时候，揉成团后就立马放冰箱，半小时后取出来再揉容易出膜。(再发一次看看会不会发出去)”) - Q: 茶末末都放进去啊？ (茶末末都放进去啊？) A: 两包用来泡奶茶，一包是放进面团 我去写具体一点，谢谢妹妹 (两包用来泡奶茶，一包是放进面团 我去写具体一点，谢谢妹妹) --- ### Classic White Loaf ❤️ Formula by Teacher Ai He Ziyou | 白吐司❤️来自爱和自由老师的方子 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60fdfc22000000000102dddc/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60fdfc22000000000102dddc/ - Category: toast - Yield: 1 450g loaves (一个450克吐司) - Ingredients (EN): Bread flour 280g; Instant dry yeast 3g; Sugar 17g; Salt 5g; Milk powder 11g; Water 174g (my flour is quite dry, so I used 195g of ice water); Unsalted butter 17g - Ingredients (ZH): 高筋粉280克; 即发干酵母3克; 糖17克; 盐5克; 奶粉11克; 水174克(大概是我家面粉特别干，我用了195克冰水); 黄油17克。 Notes (EN): I have baked classic white loaves countless times over the years. The flavor is clean and versatile, making it great for toast or sandwiches. I used Teacher Ai He Ziyou's formula here and highly recommend it. 🍞Ingredients: (Makes one 450g Pullman loaf) Bread flour 280g, instant dry yeast 3g, sugar 17g, salt 5g, milk powder 11g, water 174g (my flour is quite dry, so I used 195g of ice water), unsalted butter 17g. 🍞Instructions: Refer to Photo 4. The original recipe shapes it into a two-peak loaf; I shaped mine into three peaks, depending on what you prefer. ❤️Baker's Notes: I was a bit careless today and let the dough temperature get too warm, so I wasn't completely satisfied with the crumb. Here are the key steps to keep your dough temperature under control: 1. Chill the flour, water, mixer bowl, and dough hook in the fridge the night before. 2. The next day, mix all ingredients except the butter into a rough dough, then chill it in the fridge for 30 minutes. 3. After 30 minutes, take it out and mix briefly until it reaches the thick membrane stage. Add the softened butter and mix to the full windowpane stage until smooth, tight, and elastic. 4. Strap an ice pack around the mixer bowl if you have one. 5. Turn on the air conditioning if your kitchen is warm. Notes (ZH): 白吐司这些年我做的很多，清淡百搭，各种吃法，做三明治特别好。用的是自由姐这个方子，推荐给大家。 🍞用料：(一个450克吐司模的量) 高筋粉280克，即发干酵母3克，糖17克，盐5克，奶粉11克，水174克(大概是我家面粉特别干，我用了195克冰水),黄油17克。 🍞做法：参考图四。老师是做成两个峰，我做了三个峰，看个人喜好。 ❤️温馨提醒： 我今天有点大意了，面温有点高了，成品不是很满意，所以一定提醒大家要注意以下几点来控制面温： 1,头天就把面粉，水，搅拌筒，搅拌勾放进冰箱冷藏。 2,第二天做的时候，把除黄油以外的用料混合成团后就放进冰箱冷藏半小时。 3半小时后取出来稍微打打就会拉出厚膜，再加入室温软化的黄油，打至完全扩展阶段，光滑紧致可以拉出薄膜。 4有冰袋的用上。 5室温高的空调开起来。 Distilled Q&As (17): - Q: The finished loaf in your photos still looks great to me! (姐姐，老照片觉得成品挺好的呀，很棒啊) A: Thank you! Controlling the dough temperature really matters though. When the dough gets too warm, it starts fermenting prematurely in the mixer and coarsens the crumb structure. (谢谢妹妹。还是要注意控制面温。面温高了有点提早发酵了，组织受影响。 是的，面温很重要。加油妹妹 理论上水合法是后加酵母的。我是先加了，主要是我担心后加没有液体酵母化不开。我都是一成团就立马进冰箱降温，实际操作下来效果挺好，于是就一直这么做了。做欧包，酸面包我是后加的，因为那个是天然酵母，本身就是液体状的。都是我自己的习惯。妹妹跟着科学做法来哈 希望适用，不行赶紧改哈) - Q: How come you never bake with a low-sugar Pullman pan? (怎么都没低糖吐司盒烤) A: Because I don't own one yet ☺️☺️! Next time I visit home, I'll buy a few to bring back. (因为我没有☺️☺️,以后回去买几个带过来。 没有开店，我就是喜欢做喜欢吃☺️☺️☺️都是自己做着吃的) - Q: Can I mix everything except the yeast, butter, and salt into a ball on Day 1, chill it overnight, and finish mixing on Day 2? (请问可以除酵母黄油盐第一天打成团冷藏第二天用吗) A: Yeast dissolves and disperses much better when hydrated with liquid from the start, so I haven't tried holding back the yeast until the next day with this formula. (因为理论上酵母需要液体才可以跟面粉更好的融合，更好的发挥作用。所以我就没有尝试过这个方子第二天再加酵母的操作。 谢谢妹妹。我今天面温没控制好，导致切面组织不理想。) - Q: Does this recipe need a sponge or Tangzhong? (姐 请问这个需要加中种 汤种之类的吗？) A: No, this one uses the direct method. (这个没有加，是直接法。) - Q: Is this an all-purpose dough? Can I use it to make dinner rolls? (这个是万能款吗，可以用这个方法做餐包吗) A: This dough is quite lean and mild, so it shines best as toast with jam or for savory sandwiches. If you want soft, rich, milky dinner rolls, I recommend using a Hokkaido milk loaf dough instead. (这个口味比较淡，适合抹果酱，或者夹三明治吃。如果喜欢吃奶香餐包的话不建议。可以用北海道吐司的面包体做餐包。) - Q: The weather felt cool enough yesterday so I tried kneading a loaf by hand, but it failed and didn't rise tall. (昨天觉得温度还行手揉了一个但失败了，长不高) A: Hand-kneading loaf dough is tough because it is hard to develop a full windowpane, and without strong gluten development the loaf won't rise tall. (手揉太难了，不容易出膜，不出膜就长不高) - Q: Does this taste like the store-bought Toly soft white bread? (请问这个像桃李醇熟吐司那样子的味道吗) A: I haven't tried Toly bread ☺️, but this one has a clean, lightly savory flavor. (桃李醇熟吐司没有吃过☺️,这个味道比较清淡。) - Q: I'm making bread for the first time with a bread machine, and it's around 30°C here in Shenzhen right now. Do I really need to chill the flour, pan, and water overnight? (请教：第一次做面包，想用面包机和面，目前深圳温度是30上下，是不是面粉，桶，水，都要冰一夜才行啊？) A: Yes, chill all of them in the fridge overnight and run the air conditioning too. Baking bread in summer heat is no joke! (对，都放冰箱冷藏一夜。再加开空调。夏天真的是太难了) - Q: Where are the bowls in your video from? (视频里的) A: The butterfly bowls of various sizes in my blueberry muffin video are all from the Lenox Butterfly Meadow collection. (蓝莓玛芬视频里的有蝴蝶的碗大大小小都是 lenox的butterfly系列。) - Q: 老师，你的杯子和碗有链接吗 (老师，你的杯子和碗有链接吗) A: 妹妹，是视频里的杯子和碗吗？这篇笔记里没有碗和杯子 (妹妹，是视频里的杯子和碗吗？这篇笔记里没有碗和杯子) - Q: 姐姐，老照片觉得成品挺好的呀，很棒啊 (姐姐，老照片觉得成品挺好的呀，很棒啊) A: 谢谢妹妹。还是要注意控制面温。面温高了有点提早发酵了，组织受影响。 是的，面温很重要。加油妹妹 理论上水合法是后加酵母的。我是先加了，主要是我担心后加没有液体酵母化不开。我都是一成团就立马进冰箱降温，实际操作下来效果挺好，于是就一直这么做了。做欧包，酸面包我是后加的，因为那个是天然酵母，本身就是液体状的。都是我自己的习惯。妹妹跟着科学做法来哈 希望适用，不行赶紧改哈 (谢谢妹妹。还是要注意控制面温。面温高了有点提早发酵了，组织受影响。 是的，面温很重要。加油妹妹 理论上水合法是后加酵母的。我是先加了，主要是我担心后加没有液体酵母化不开。我都是一成团就立马进冰箱降温，实际操作下来效果挺好，于是就一直这么做了。做欧包，酸面包我是后加的，因为那个是天然酵母，本身就是液体状的。都是我自己的习惯。妹妹跟着科学做法来哈 希望适用，不行赶紧改哈) - Q: 姐 请问这个需要加中种 汤种之类的吗？ (姐 请问这个需要加中种 汤种之类的吗？) A: 这个没有加，是直接法。 (这个没有加，是直接法。) --- ### Why Dividing ❗ Preshaping (Rounding) ❗ and Bench Rest ❗ Matter in Bread Baking | 面包制作流程中的分割❗滚圆❗松弛❗的意义 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60fc93920000000021035e64/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60fc93920000000021035e64/ - Category: buns Notes (EN): 🌼The basic workflow of bread baking includes: scaling ingredients, mixing, first proof (bulk fermentation), dividing, preshaping (rounding into balls), bench rest, final shaping, second proof (final proof), surface scoring or wash (if needed), and baking. 🌼This post focuses on three intermediate steps that are easy to overlook but essential for good results: dividing, rounding, and bench rest. 🎈Dividing When making multi-peak loaves, dinner rolls, or shaped buns, recipes usually call for dividing the dough into equal portions. Before dividing, weigh the bulk dough and divide by the number of pieces to get the exact target weight per piece, then cut cleanly with a bench scraper. Equal weight ensures every piece bakes evenly in the same amount of time and gives your finished loaves or rolls a neat, uniform appearance. 🎈Preshaping (Rounding) Right after dividing, the dough pieces have irregular shapes and ragged cut edges. We shape each piece into a smooth, taut ball, known as rounding. The standard technique is to tuck the edges gently downward and pinch the seam tight at the bottom until the outer skin is smooth and taut. You can watch my previous loaf shaping video post to see the exact hand motion. Rounding serves as the final shape for round dinner rolls, or sets up an even, structured skin for further shaping. 🎈Bench Rest Rounding degasses the dough and tightens the gluten network, leaving the dough firm and less extensible. If you try to roll it out right away, it will resist and snap back. Giving the dough a brief bench rest lets the gluten relax and regain extensibility so you can roll and shape it smoothly without tearing. Always cover the dough with plastic wrap or a damp cloth during the bench rest so the surface doesn't lose moisture and form a dry skin. Adapted from references in 'Chef Meng's 100 Breads' (孟老师的100道面包). Notes (ZH): 🌼制作面包的基本流程包括：称料，搅拌，基础发酵，分割，滚圆，松弛，整形，二次发酵，烘烤前表面装饰(如果需要),烘烤。 🌼此篇主要讲一下容易被忽略但又是非常重要的三个步骤：分割，滚圆，松弛。 🎈分割 比如做山形吐司或者小餐包或者花色整形包通常都需要“分成等量的多少份”，在面团分割前，称总重量，再除以分割的个数，得到每个面团的重量,用刮刀分割，这样做的目的是避免因大小不同而造成所需烘烤时间的差异。分成等量的份量，可以让每一份都在相同时间烤到一样的状态。并且，等量分割也可以让面包更整齐好看。 🎈滚圆 刚分割完的面团外形通常是不规则的，并且松散的，这时我们需要把这些面团整成光滑的圆球形，也就是平时我们说的“滚圆”。 滚圆通常的手法是把面团轻轻往下往中间收口捏紧，使面团表面呈现光滑状。具体手法可以参考我的上一篇吐司整形的视频笔记。 滚圆的作用是既可以当作成品的造型比如餐包，也帮助接下来要进行的整形操作。 🎈松弛 经过滚圆的面团，里面的空气有被挤出，面团的延展性也降低，变得非常紧致，这时候不利于进行下一步的整形操作，面团不容易擀开，所以要进行这个松弛阶段，让面团重新有延展性，方便接下来的整形操作。 需要注意的是，松弛的时候需要盖上保鲜膜，防止面团水分流失，表面变干。 本文主要参考<<孟老师的100道面包>> --- ### Pullman Loaf Shaping ❤️ Shaping Hotel Pullman Bread from a Few Days Ago | 吐司整形❤️前几天做的旅馆吐司整形 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60fa0c62000000002103c9ff/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60fa0c62000000002103c9ff/ - Category: toast Distilled Q&As (6): - Q: Did you place the dough straight into the loaf pan after rolling and coiling it just once? (老师这就是一次擀卷好了直接放模具了吗？) A: Yes, that's right. It is rolled out and coiled just once. (嗯嗯，对的，一次擀卷 我觉得差不多，个人偏好一次擀卷，方便很多。) - Q: After the first proof and before dividing the dough, do I need to press out all the gas completely, or just part of it? I never seem to degas it thoroughly after the first proof, and I'm afraid to knead it and damage the gluten. After dividing, I can still clearly see small air bubbles on the dough. (亲，一发后分团之前需要把气体全部排干净吗？还是排一部分就行？我一发后的气体总是排的不够干净，又不敢揉，怕破坏面筋，分团后明显看到面团上有小气泡) A: You don't need to press it all out at once. As you roll out and coil the dough later, you will naturally press out the remaining gas. (排不干净，擀卷的时候再一边擀一边排 擀的时候不要太使劲，看到两边股出来的泡泡轻轻排) - Q: What kind of gloves are you wearing, and where did you buy them? (请问你这个戴的是什么手套啊？在哪买的呀？) A: I bought them at Costco a few years ago. They went out of stock during the pandemic, so I'm not sure if they carry them now. (在Costco买的，几年前买的，疫情期间断货过，现在不知道有没有) - Q: What is bulk fermentation (first proof)? Every time I bake, I just give the dough a 15-minute bench rest and put it straight into the Pullman loaf pan to proof. (什么叫基础发酵啊我每次都是直接松弛15分钟就放到吐司盒里直接发酵了) A: Bulk fermentation is the first proof. Proofing the shaped dough inside the Pullman loaf pan is the second proof (final proof). (基础发酵就是第一次发酵，放吐司盒后的发酵是二次发酵 不一定的，姐妹自己都试试看，加油，祝成功) - Q: Hello! At the end, when folding the left side toward the right, should it overlap on top of the piece that was first folded over from the right? I couldn't see clearly in the video. Thank you! (你好！请问一下最后左边朝右折叠时是要叠加到第一次从右边折叠过来的面团上，对吗？视频没看清。谢谢！) A: Yes, they overlap. (要的，重叠的) - Q: Why is the dough still so sticky on my hands after proofing? (请教老师，发酵过还很粘手是什么原因啊？) A: Dust your hands and work surface lightly with flour, and pay attention to your hand movements. When handling proofed dough, use a gentle touch so you don't tear the outer skin. That outer skin acts like a protective membrane. If you tear it, the dough turns sticky; if you keep it intact, it locks in the moisture inside and keeps the dough from sticking. When shaping into a tight ball (boule), cup the dough and pull downward and inward to tighten it, as if stretching that protective membrane smoothly around the ball. Keep your touch light and you'll gradually get a feel for it. Keep at it! (手沾干粉，案板撒干粉，注意手势，处理发酵完的面团，动作要轻，就是不要把外皮弄破，外皮就像一层保护膜，弄破就会黏，不弄破就锁住了里面的水分，并起到保护作用不会黏。滚圆的时候抓住面团向下向里收紧，就像把保护膜展开包裹住一样的感觉。总之就是不能重，慢慢去体会那种感觉。加油) --- ### Red Bean Marbled Pullman Loaf ❤️ Delicious Inside and Out | 豆沙大理石吐司❤️好吃看得见 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f8d084000000002103b3d7/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f8d084000000002103b3d7/ - Category: toast - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 180°C - Bake Time: 45 min - Ingredients (EN): Dough: Bread flour 220g; Dough: Cake flour 55g; Dough: Salt 4g; Dough: Egg 40g; Dough: Sugar 25g; Dough: Instant dry yeast 5g; Dough: Sweetened condensed milk 15g; Dough: Unsalted butter 20g; Filling: Red bean paste 180g - Ingredients (ZH): 面团: 高筋粉220克; 面团: 低筋粉55克; 面团: 盐4克; 面团: 鸡蛋40克; 面团: 糖25克; 面团: 干酵母5克; 面团: 炼乳15克; 面团: 黄油20克; 裹入红豆沙180克。 Notes (EN): Recipe adapted from Man Xiaoman. 🍞 Ingredients: (Makes one 450g Pullman loaf pan; double the recipe for two loaves) 🌼 Dough: Bread flour 220g, Cake flour 55g, Salt 4g, Egg 40g, Sugar 25g, Instant dry yeast 5g, Sweetened condensed milk 15g, Icy cold milk 135-138g (I used 150g because our weather has been very dry lately and the flour is extra thirsty; adjust as needed based on your flour's absorption), Unsalted butter 20g 🌼 Filling: Red bean paste 180g. 🍞 Instructions: 1️⃣ Add all dough ingredients except the butter into the mixer bowl. Mix on low speed until combined, then switch to medium speed and mix until it reaches the thick membrane stage (medium gluten development). Add the softened room-temperature butter and continue mixing until you reach the full windowpane stage (thin, translucent membrane). (Photo 4) 2️⃣ Gently flatten the dough, wrap it well, and place it in the freezer for about 1 hour. Meanwhile, roll the red bean paste into a 20x20cm square sheet, wrap it well, and chill it in the refrigerator until needed. (Photo 4) 3️⃣ Take the dough out of the freezer and roll it into a 20x60cm rectangle (Photo 5-1). Place the red bean paste sheet in the center (Photo 5-2) and fold the left and right sides of the dough toward the middle to enclose it (Photo 5-3). Roll the folded dough out lengthwise (Photo 5-4), then fold it in thirds again (Photo 5-5). Wrap it well and let it rest in the freezer for about 10 minutes. 4️⃣ Remove the dough from the freezer and roll it into a 12x40cm rectangle. Cut it evenly into 8 long strips, pairing every 2 strips together to make 4 groups. (Photo 6) 5️⃣ Following Photo 7, braid the 4 groups into a 4-strand braid and place it into the Pullman loaf pan. 6️⃣ Proof until the pan is 80-90% full. Bake at 180°C on the lower rack for about 45 minutes, tenting with aluminum foil partway through once browned. (Adjust temperature and time according to how your oven runs.) ❤️ Baker's Tips: 1. The dough goes into the freezer, not the refrigerator compartment. 2. Place the Pullman loaf pan on a baking sheet when baking so any liquid seeping through the two small drainage holes at the bottom of the pan doesn't drip onto the oven floor. Notes (ZH): 来自曼小曼的方子。 🍞用料：(此方可做一个450克吐司模，做两个请加倍方子) 🌼面团：高筋粉220克，低筋粉55克，盐4克，鸡蛋40克，糖25克，干酵母5克，炼乳15克，冰牛奶135—138克(我用了150克，估计是我们大旱的缘故，面粉特别干，大家根据实际情况酌情增减)，黄油20克 🌼裹入红豆沙180克。 🍞做法： 1️⃣把面团用料中除黄油以外所有用料加入搅拌筒，低速混合，转中速打到可以拉出厚膜，加入室温软化的黄油打到可以拉出薄膜的状态。(图四) 2️⃣把面团稍稍压扁，包裹好，放入冰箱冷冻一小时左右。然后，准备红豆沙，整成20x20cm的薄片，包裹好放进冰箱冷藏备用。(图四) 3️⃣把面团从冰箱取出，擀成20x60cm的长方形面片(图五1)，把红豆沙放在中间(图五2)，面片左右向中间折(图五3),把折好的面片擀长(图五4),再叠起来(图五5)。然后包好，放进冰箱冷冻室松弛十分钟左右。 4️⃣从冰箱取出面团，擀成12x40cm的长方形面片，均匀的切成八长条，每两条为一组，一共分成四组。(图六) 5️⃣参考图七，整好四股辫子，放进吐司模。 6️⃣发酵到八九分满，烤箱180度，烤箱下层，45分钟左右，中途盖锡纸。(根据自家烤箱脾气做相应调整) ❤️温馨提示： 1方子中面团进冰箱是冷冻不是冷藏。 2烤的时候吐司模建议放在托盘上，避免烤的过程中有液体从吐司模的底部两个小洞漏出滴到烤箱底部。 Distilled Q&As (14): - Q: Why did it come out so runny after freezing? (为啥冷冻出来，好稀) A: Did the dough itself turn runny after freezing? (是面团冷冻后变稀了吗？ 怎么会这样，这个问题我从来没碰到过。我的是变硬了。 嗯嗯，有可能。最近是不是下雨湿度比较大？这样液体用量就需要少一点，我这大旱，用的液体量会需要的多一些) - Q: Can I leave out the sweetened condensed milk, or what can I use as a substitute? (不放炼乳或可用什么替代？) A: You can simply omit it. It will just have slightly less milky richness and sweetness. (那就省略吧，会少一点点奶味跟甜味) - Q: Sunflower, my heavy whipping cream froze solid into ice blocks. Can I still use it? (花，淡奶油冻成冰块了，还能用吗) A: I haven't tried that myself, but you should be able to thaw it and use it in bread dough. (这个我没有试过，感觉可以化开了试试) - Q: Every time I make this, the dough feels wetter and stickier than usual, and it falls apart when sliced. How can I avoid this? (每次总觉得面包比平时湿，有点粘。另外，一切都散了，如何避免呀？) A: Temperature control is key here. Make sure to chill the dough in the freezer between steps. If the dough gets too warm, it starts fermenting early and turns overly soft, wet, and hard to handle. (这个要控制好温度，中途放冰箱控温，温度高了的话，面团发酵了，变特别软不好操作，感觉就湿软。) - Q: I don't have a stand mixer. Can I knead this by hand? (没有和面机器，手揉的可以吗) A: Have you kneaded dough by hand to the full windowpane stage before? As long as you can develop a good windowpane, hand kneading works fine. Just be careful to keep the dough temperature low so it doesn't start fermenting early. Keep at it! (以前有没有试过手揉出手套膜？只要能出膜就可以。还有就是要注意控制面温，不要提早发酵。加油) - Q: Should I use oil-based or water-based red bean paste? (红豆沙是油性还是水性) A: Oil-based red bean paste is best, though I took a shortcut and used store-bought water-based paste. (建议用油性的，我偷懒买的，是水性的。) - Q: Awesome! Seeing your photos instantly puts me in a great mood. (好棒好棒，一看到你的图片，我心情瞬间开心) A: Making you happy makes me happy too! Thank you so much for liking them ❤️❤️ (能让妹妹开心我也开心，谢谢妹妹喜欢❤️❤️) - Q: It looks so pretty! I'm going to give it a try too. (挺好看的啊，我也试一下) A: Yes! If your kitchen is warm while shaping, turn on the air conditioning. Otherwise, the cut dough strips soften quickly in the heat and become tricky to braid. (嗯嗯，姐妹整形的时候如果室温高建议开空调操作。要不然，切好的面条打辫子的时候高温容易变的很软不容易操作) - Q: Without a dough mixer, is hand-kneaded acceptable? (没有和面机器，手揉的可以吗) A: Have you ever tried hand-kneading to make a glove-like membrane? As long as you can form a membrane, it's fine. Also, pay attention to controlling the dough temperature and don't let it ferment too early. Keep it up (以前有没有试过手揉出手套膜？只要能出膜就可以。还有就是要注意控制面温，不要提早发酵。加油) - Q: Why is it so watery when frozen? (为啥冷冻出来，好稀) A: Did the dough become thinner after freezing? How could this be? I've never encountered this issue before. Mine has become hard. Mmm, it's possible. Has it been raining recently with higher humidity? In that case, the amount of liquid needed would be less. Here, it's been very dry, so I need to use more liquid. (是面团冷冻后变稀了吗？ 怎么会这样，这个问题我从来没碰到过。我的是变硬了。 嗯嗯，有可能。最近是不是下雨湿度比较大？这样液体用量就需要少一点，我这大旱，用的液体量会需要的多一些) - Q: This only needs one shot, right? It seems there's no need for venting, it's done in one go. (这个只要一发对吧，好像也没看见需要排气，一气呵成) A: Yes, because it needs to be folded many times, it's not easy to handle after fermentation. (对，因为要折叠很多次，发酵了不好操作) - Q: Is red bean paste oily or watery? (红豆沙是油性还是水性) A: It is recommended to use oil-based, but I bought water-based because I was lazy. (建议用油性的，我偷懒买的，是水性的。) --- ### Flaxseed Pullman Loaf ❤️ Low Sugar & Low Calorie ❤️ Healthy & Wholesome | 亚麻籽吐司❤️低糖低卡❤️降脂减肥 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f7649f000000002103a57c/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f7649f000000002103a57c/ - Category: toast - Fermentation: tangzhong - Oven Temp: 190°C - Bake Time: 35 min - Ingredients (EN): Tangzhong (water roux): Bread flour 20g; Tangzhong (water roux): Water 100g; Flaxseed Paste: Ground flaxseed meal 30g; Flaxseed Paste: Milk 33g; Main Dough: Bread flour 250g; Main Dough: Icy cold milk 110g (adjust as needed); Main Dough: Sugar 15g; Main Dough: Salt 3g; Main Dough: Instant dry yeast 3g; Main Dough: Unsalted butter 20g - Ingredients (ZH): 汤种: 高筋粉20克; 汤种: 水100克; 亚麻籽糊: 亚麻籽粉30克; 亚麻籽糊: 牛奶33克; 主面团: 高筋粉250克; 主面团: 冰牛奶110克(酌情增减); 主面团: 糖15克; 主面团: 盐3克; 主面团: 干酵母3克; 主面团: 黄油20克。 Notes (EN): 🍞 Ingredients: 🌼 Tangzhong (water roux): Bread flour 20g, Water 100g 🌼 Flaxseed Paste: Ground flaxseed meal 30g, Milk 33g 🌼 Main Dough: Bread flour 250g, Icy cold milk 110g (adjust as needed), Sugar 15g, Salt 3g, Instant dry yeast 3g, Unsalted butter 20g. 🌼 Toppings: (Optional) Rolled oats, sunflower seeds, dried cranberries 🍞 Instructions: 1️⃣ First, make the Tangzhong (water roux) following Photo 8. You can make it the night before or chill it in the refrigerator for 2 hours before using. Today I chilled it for 2 hours. 2️⃣ Mix the ground flaxseed meal and milk together and set aside. (You only need to mix this right before kneading; no need to soak it hours in advance.) 3️⃣ Combine the cooled Tangzhong (yields about 100g after moisture evaporation and bowl residue) with all main dough ingredients except the butter. Mix on low speed until combined. If the dough sticks to the sides during mixing, stop and scrape down the mixer bowl, then continue mixing. Once the dough pulls into a thick membrane, add the softened room-temperature butter and mix to about 90% gluten development. Add the flaxseed paste and mix on low speed for another 2 to 3 minutes until evenly incorporated. 4️⃣ Shape the dough into a tight ball (boule), cover well, and let it bulk ferment (first proof) for about 45 minutes until doubled in size. 5️⃣ Gently degas the dough, divide it into 2 equal pieces, shape into tight balls, and give them a 10-minute bench rest. Roll out, coil, and place into the loaf pan. 6️⃣ Proof until the pan is 90% full. Lightly mist the top of the loaf with water and sprinkle with sunflower seeds, dried cranberries, and rolled oats if desired, or skip the toppings. 7️⃣ Bake at 190°C for about 35 minutes, tenting with aluminum foil partway through once browned. ❤️ Baker's Tips: 1. Always add the flaxseed paste at the very end of mixing. Whenever you make bread with mix-ins like raisins, nuts, cranberries, or chocolate chips, add them at the end. Gluten develops much better without coarse particles interfering, and once gluten is developed, mix briefly on low speed so you don't tear the gluten network. 2. Adjust the liquid amount as needed. It is best to hold back a portion of the milk at first and add it gradually. 3. Adjust baking temperature and time based on how your oven runs. 4. Toppings are completely optional. It bakes up great plain too; I just happened to want to use up leftover seeds and dried fruit. 5. Photo 8 shows the method for Tangzhong, though I used half the batch shown in that photo. Notes (ZH): 🍞用料： 🌼汤种：高筋粉20克，水100克 🌼亚麻籽糊：亚麻籽粉30克，牛奶33克 🌼主面团：高筋粉250克，冰牛奶110克(酌情增减),糖15克，盐3克，干酵母3克，黄油20克。 🌼表面装饰：(可以不用)麦片，瓜子仁，蔓越莓 🍞做法： 1️⃣先做汤种，参考图8,可以头天晚上做好，也可以冰箱冷藏两小时后做，我今天是后者。 2️⃣把亚麻籽粉跟牛奶混合好备用。(准备好开始和面就可以，不需要提早很久准备) 3️⃣把汤种(成品100克左右，因为有液体挥发，有沾碗里损耗这些原因)跟主面团中除黄油以外所有用料混合，低速搅拌均匀，打的过程中如果面团比较黏，中途需要刮缸，再打，可以拉出厚膜的时候加入室温软化的黄油，打至九分筋左右，加入亚麻籽糊，继续低速打两三分钟，直至均匀。 4️⃣面团滚圆盖好，基础发酵45分钟左右，面团发酵至两倍大。 5️⃣轻轻排气，分成等量的两份，滚圆，松弛10分钟左右，擀卷整形入模。 6️⃣发酵至九分满。可以在面包表面喷一点水，放上瓜子蔓越莓麦片装饰，也可以省略这一步。 7️⃣烤箱190度，35分钟左右，中途盖锡纸。 ❤️温馨提示： 1亚麻籽糊要在最后加。如果做别的加葡萄干，果仁，蔓越莓，巧克力等这些有颗粒的都建议最后加。因为面团在起筋的过程中没有这些外来物的影响会更好的起筋，并且在起筋后不要使劲过度搅拌，以免破坏面筋。 2液体量要根据情况酌情增减，一般是先预留一部分看情况慢慢加。 3烤箱需要根据自家烤箱情况调整。 4表面装饰根据自己喜好选择加不加，其实不加也挺好，我刚好需要消耗一些果仁就加了。 5汤种只是参考图八的做法，事实用量减半。 Distilled Q&As (2): - Q: Hello! Are the liquid amounts in your recipes fixed, or is any dough considered good as long as it reaches the full windowpane stage regardless of the exact water or milk amount? (你好，你的配方中揉面的水量都是固定的吗？还是不管是水或牛奶只要可以揉出手套膜就算是合格的面团？) A: Because different flours absorb liquid differently, I always recommend holding back about 1/5 of the liquid when mixing and adding it gradually. That way the dough won't turn into a wet batter, and it pulls together into a cohesive dough much faster in the mixer. I learned this technique from Master Wu Keji. (因为面粉吸水性差异，一般建议在添加材料的时候预留1/5液体慢慢添加，这样不容易面团太糊，打面的时候也容易让面团成团，吴克己老师那儿学的。 不固定，不同方子不一样，因为有不同的原材料 谢谢姐妹反馈。有的小伙伴反应很糊，水太多，所以我每次都要记得加上酌情增减 嗯，姐妹说的是对的，可以慢慢加到揉到手套膜，吐司需要揉到手套膜。只是我个人习惯就是不拉手套膜，看面团状态，面缸变清爽了，面团紧致了，不粘手了，就差不多十成筋了，最多扯一小块拉一下薄膜。 谢谢姐妹喜欢，我的方子如果在做的过程中出现问题也希望告诉我，我可以改进，大家一起进步。而且我有时候也会打错数字这些，都是好心的姐妹提醒我改过来，很感激❤️❤️❤️) - Q: Can I use whole flaxseeds if I don't have ground flaxseed meal? (请问如果没有亚麻籽粉用亚麻籽可以吗) A: Yes, you can. It's best to soak whole flaxseeds overnight in advance: use 30g whole flaxseeds with 30g water. Soaking in water works better than milk for whole seeds. (可以的，亚麻籽最好提早浸泡一晚上，30克亚麻籽，30克水。用水比较好。) --- ### Fresh Milk Ranch Pullman Loaf ❤️ Rich Milky Flavor ❤️ Master Wu Keji's Recipe | 鲜奶牧场吐司❤️醇奶❤️吴克己老师的方子 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f60217000000000102ea01/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f60217000000000102ea01/ - Category: toast - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 190°C - Bake Time: 32 min - Ingredients (EN): Bread flour 500g; Salt 9g; Sugar 32g; Egg 25g; Instant dry yeast 5g; Icy cold milk 380g (adjust as needed); Unsalted butter 50g - Ingredients (ZH): 高筋粉500克; 盐9克; 糖32克; 蛋25克; 干酵母5克; 冰牛奶380克(酌情增减); 黄油50克 Notes (EN): 🍞 Ingredients: (Makes two 450g Pullman loaf pans; halve the recipe for one loaf) Bread flour 500g, Salt 9g, Sugar 32g, Egg 25g, Instant dry yeast 5g, Icy cold milk 380g (adjust as needed), Unsalted butter 50g 🍞 Instructions: 1️⃣ Add all ingredients except the butter into the mixer bowl and mix on low speed until combined. (If you live in a warm climate, chill the mixed dough in the refrigerator for 30 minutes before continuing; my room temperature today is 20°C, so I proceeded right away.) 2️⃣ (Photo 3) Switch from low to medium speed for about 2 minutes until the dough pulls into a thick membrane. Add the softened room-temperature butter and mix on low speed until incorporated into the dough, then switch back to medium speed. After adding the butter, the dough will feel very wet and sticky. Stop to scrape down the mixer bowl, mix again, and scrape down once more. After about 5 minutes, the walls of the mixer bowl will pull clean. Switch to low speed and mix until the dough is very tight, smooth, and elastic. If you pull off a small piece to test now, it will stretch into a thin, translucent windowpane. 3️⃣ Shape the dough into a tight ball (boule), cover well, and bulk ferment at room temperature until doubled in size, about 40 minutes. Turn the dough out, gently degas, divide into 6 equal pieces, shape into tight balls, cover, and give them a 10-minute bench rest. Roll out, coil, and place into the Pullman loaf pans. 4️⃣ I placed a bowl of hot water inside the turned-off oven to create steam for the second proof, proofing until the pans were 90% full. 5️⃣ Bake at 190°C for about 32 minutes, tenting with aluminum foil as soon as the tops are golden brown. About 15 minutes into baking, I lowered the temperature to 180°C for the remainder of the bake. Baking temperatures and times are for reference; adjust according to how your oven runs. Notes (ZH): 🍞用料：(两个450克吐司模配方，如果只做一个减半) 高筋粉500克，盐9克，糖32克，蛋25克，干酵母5克，冰牛奶380克(酌情增减)，黄油50克 🍞做法： 1️⃣除黄油以外所有用料加入搅拌筒，低速混合均匀。(天热的地方的小伙伴可以进冰箱冷藏半小时再操作，我今天室温20度，所以直接往下操作了)。 2️⃣(图三)低速转中速大概两分钟左右，面团可以拉出厚膜，加入室温软化的黄油，用低速打，让黄油跟面团融合。再转中速打。加入黄油后，面团非常湿黏，这时候需要刮缸再继续打，再刮再打。大概五分钟后面缸逐渐清爽，再继续用低速打至面团非常紧致光滑，此时如果扯一小块测试，是可以拉出薄膜的状态。 3️⃣面团滚圆，盖好，室温发酵至两倍大，大概四十分钟左右。取出，轻轻排气，分成等量的六份，滚圆,盖好，松弛十分钟左右，擀卷入模。 4️⃣我在烤箱放了一盆热水，制造蒸汽，进行二次发酵，发酵至九分满。 5️⃣190度，32分钟左右，中途上色后及时盖上锡纸，我在烤了15分钟左右的时候降到180度继续烤。温度时间仅供参考，具体需要根据自家烤箱脾气调整。 Distilled Q&As (25): - Q: I'm sure I didn't overproof during the second proof, and the first proof went fine too. Why didn't my open-top mountain loaf rise high in the oven? (我准备用和面机来试试！不知道按你的配方比例，用和面机能不能成功) A: Did you knead the dough to the full windowpane stage? (鲜酵母用量是干酵母用量的三倍，用15克 对，用手扳碎一点，直接放 最近天气热了，要控制面温了 发糕的话大概率是因为先前的面温过高提早发酵了 多少度烤的？会不会火候不够？ 噢噢，如果这个温度时间不合适的话，根据自家烤箱情况酌情调整。祝下次做的更好) - Q: Why didn't my bread rise during baking? Please let me know! (老师我二发肯定没发过，一发也正常，为啥山型的没涨起来啊？) A: How did the second proof go? Did it rise well in the pan, and how long did it proof? Also, what oven temperature did you use? (面有没有打出膜？ 非常漂亮呢！) - Q: What do the thick membrane and thin windowpane stages look like, and how long does hand kneading take? How soft should the butter be when added? What is the difference between degassing and bench rest? For the second proof, do you turn the oven on, or just put a bowl of hot water inside? (是耐就糖酵母还是普通？) A: The thick membrane stage is when you stretch a piece of dough and it pulls into a sheet, but the sheet is still fairly thick and tears if stretched further. That is when you add the softened butter. Keep kneading until the dough is visibly smooth and no longer sticky. When you pull a small piece then, it stretches easily into a very thin, translucent film that doesn't tear easily, and if you poke a hole through it with your finger, the edges of the hole are completely smooth. (如果不拉丝的话妹妹检查一下面粉的蛋白质含量，不同地方标准不一样，我这个是12.7%左右的。然后，打面要打出膜。加油 嗯，试试。有姐妹说日本的面粉蛋白质不到12%做的很拉丝。以前很早看君之的文章说最好要14%左右。 加油，反反复复都是正常的) - Q: Why do the sides of my Pullman loaf always pull in slightly after coming out of the oven? (请问为什么我烤的时候面包没有发涨起来。求告知) A: High-hydration Pullman loaves naturally pull in slightly on the sides as they cool. As long as the loaf is baked through completely, it's totally fine. (二发的时候情况怎样？有发起来吗？发了多久？烤的时候火候怎样？ 看起来都没有问题啊。我的旧烤箱也是没有发酵功能，我通常是放一盆开水进去制造二发所需要的温度湿度环境。现在这个新的烤箱后知后觉的发现有发酵功能，但是也只是有温度没有湿度，所以我还是会放一杯热水。时间也是很久，一般二发一个半小时的样子。二发不要超过100分钟，如果发过了，断筋了也会起不来，二发的温度也不要超过38，如果温度高也会在没有长高的时候就已经过了，也会长不高。) - Q: It's winter now. If I use a proofing box, what temperature and humidity should I set? (厚膜和薄膜是大概啥样手揉的话大概需要多久？黄油软化到什么程度可以加进去排气和松弛有啥区别，二次发酵是需要开烤箱吗？还是热水蒸汽放在那就可以了？) A: For the second proof, the ideal setting is around 38°C with about 85% humidity. (厚膜就是用手扯一块面，可以拉开，但是是比较厚的那种，再拉就会破了，这个时候加入黄油，揉到面团明显光滑，不粘手了，扯一小块面试试拉开，会发现很容易拉出很薄，并且不容易破，用手指戳一下，破洞的边缘是光滑的 黄油我有一篇笔记专门写了的，就是手指戳一下，很容易就凹进去的样子 排气是把面团里的气体排掉，松弛是排气后让面团休息，不要去动它 二发不需要开烤箱。就放热水。但是夏天温度已经很高的话不适合 我没有试过手揉，一直是机器帮忙的) - Q: I want to cry! Lately my loaves haven't been rising during the second proof. This time I kept my mixing time around 18 minutes, though I probably only reached 90% gluten development because I was afraid of overmixing, and it still didn't rise. (想问下吐司出炉两侧为啥总有一点点瘪进去？) A: Is your yeast still active? And how long did you let it go for the second proof? (大水量的吐司是会有点缩，只要是烤熟的就没有关系。 我做大水量的就是会有点点缩呢，不知道外面卖的为啥不缩，但是我不觉得不好看，就觉得挺自然的样子。 用蛋白质含量高的高筋粉对吐司的组织非常有帮助。) - Q: This recipe is way too wet. I've never failed before, and this wasted my ingredients. Not beginner-friendly. (亲，现在是冬天，如果送进发酵箱，温度和湿度应该是多少呢？) A: Master Wu Keji's recipes do run quite high in hydration, though compared to his Four Seasons Pullman Loaf, this one is actually moderate. (二发最佳温度是38度左右，湿度85%左右 一发28度左右，湿度75%左右。发酵时间要观察，我今天二发发了一百分钟。) - Q: Cried Recently, the second serve hasn't been effective at all. This time, I controlled the rally within about 18 minutes, but I might have only reached 90% of my potential, fearing I might overdo it, and still couldn't get it going (哭了最近二发都发不起来，这次打面也控制在18分钟左右，但可能只打到了9成又怕打过，还是没发起来) A: Is the activity of the sister yeast still good? How long did the second fermentation take? (姐妹酵母活性还好的吗？二发了多久？ 面团打光滑紧致后试试扯一块拉薄看看是不是不容易拉破，如果有韧性，不容易破，那就对了，如果用手指戳破一个洞，洞口边缘是光滑的。一般打到十成筋面团基本不粘手，如果还有一点点粘手，把手打湿，把面团抓紧往下收口滚圆，这样不粘手。) - Q: Just tried another blogger's recipe and it was a disaster I've never failed at making bread before, this was my first failure with that recipe Not willing to give up, I happened to see this recipe and decided to give it a try The process of making it already told me the recipe would definitely succeed, every step felt just right! Now it's in the second rise, looking forward to it coming out of the oven (剛才試另一个博主的食譜大翻車做麵包從未失敗过，那个方子是第一次的失敗不甘心剛好看到這个方子來試試看做的過程就知道方子肯定成功，每一步的手感都到位！現在二發中，期待出爐) A: Wish my younger sister success Great, happy! (太好了，开心) - Q: This recipe is too wet, previously had zero failures, wasted ingredients, not suitable for beginners (这个配方太湿了，之前零失败，浪费了食材，不适合新手) A: Teacher Keji's recipe is indeed a bit on the wet side, but compared to the Four Seasons Toast, this one is actually not that bad. (克己老师的方子确实有点偏湿，跟四季吐司比起来这个其实还好。) - Q: My sister, is this bag also quite overpriced? (竭我姐姐，这个包是不是水分也挺大的) A: Teacher Keji's recipes usually have a bit more water , but the result is really delicious. It's possible that it was hit, or it's also possible that it wasn't hit properly. (克己老师的方子通常水量都会大一些些，但是做出来后真的特别好吃。 有可能打过，也有可能没有打到位) - Q: Will it harden the next day? (隔天会变硬吗？) A: If the younger sister is worried about it getting hard, she can try this: slice it, wrap each portion to be eaten separately in cling film, then put it into a ziplock bag, squeeze out the air, and seal it well. This way, when you want to eat it, take out one portion, thaw at room temperature or microwave for a few seconds and eat directly, or toast it again in a toaster oven; the texture will be exactly the same as when it was freshly made. This method definitely tastes better than leaving it until the third day. (妹妹如果担心会变硬可以试试这样：切片，把每一次要吃的量单独保鲜膜包好，然后放进保鲜袋，挤掉空气，封好。这样每一次要吃的时候拿出来一份，室温解冻或者微波炉几秒直接吃或者再吐司机烤一下，跟刚做出来的口感一模一样。这种操作肯定比直接放到第三天口感要好。) --- ### Pullman Dough Mixing Process ❤️ Hotel Pullman Loaf | 吐司打面过程❤️旅馆吐司 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f5133b000000002103da8a/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f5133b000000002103da8a/ - Category: toast Notes (EN): This is my dough-mixing video for the Hotel Pullman Loaf. I forgot to film right at the beginning when loading the ingredients into the bowl. The recording starts about 20 seconds into mixing. Notes (ZH): 这是我做旅馆吐司的打面视频 最开头把各种材料放好忘了拍 拍的时候是已经开始打了大概二十几秒了 Distilled Q&As (7): - Q: Can I mix the dough to about 70% gluten development before adding both the yeast and the butter? Or mix the butter in first and add the yeast afterward? (想请教下，面打到7成左右再放酵母黄油行不行？或者黄油打到融合再放酵母？) A: I don't recommend that. If you add dry yeast late in mixing, there isn't enough free liquid left to dissolve it thoroughly, so it won't distribute evenly through the dough. And if you add extra water with the yeast at that stage, it will disrupt the gluten network you've already built. (不建议。因为酵母后放的话没有液体让它溶解充分，不能均匀的充分的跟面粉混合，达不到最佳的效果，如果同时又加水，会影响已经产生的面筋。 不要等到25度再放冰箱，面团成团后就放冰箱半小时，帮助面筋形成又降温。取出来后很容易打出膜。) - Q: What is the smallest batch of dough you can mix in this stand mixer? (请问你用这个机子打这个最少面团是多少) A: I regularly mix single-loaf batches (one 450g Pullman pan) in it. (我经常打一个吐司的量 妥妥地，一个吐司都没关系) - Q: Is this mixer loud? I've seen so many people complain about the noise that I've hesitated to buy one. (我想请问这个噪音大吗？一直看别人吐槽这点，没敢入) A: I never really noticed until you mentioned it! Thinking about it now, it is fairly loud, but the sound hasn't bothered me at all. (不说我没觉得，一说我一想确实大的，但是这一点倒是没有影响到我 大赞👍姐妹好有爱💕) - Q: What speed settings do you use when mixing dough? (可不可以问一下老师你是用什么档位打面的呀？) A: I mainly use Speed 2. For the fastest stretch shown in the clip, I bumped it up to Speed 4 briefly for just 1 to 2 minutes, then dropped right back down to Speed 2. (基本以2档为主，最快的那一段是4档，用的很短暂，一两分钟，然后又是2档。) - Q: I have the exact same stand mixer, and I've been kneading dough on Speed 6! (同款厨师机，我居然用6档揉面) A: Speed 6 the whole time? It's amazing the motor hasn't burned out, that build quality is seriously impressive 👍👍👍. (一直6档吗？机器居然没坏，质量真是好啊👍👍👍。) - Q: Where did you buy your stand mixer, and how much did it cost? (厨师机在哪儿买的？多少钱可以问问吗？) A: I bought it directly from the official KitchenAid website for $699 ($762 USD after tax). (我是在她家官网买的，$699,税后762美金) - Q: Which KitchenAid model is this? The head doesn't wobble or bounce at all! (这是ka的啥型号？完全不点头啊) A: It's the KitchenAid Commercial 8-Quart bowl-lift mixer. (ka 8qt的) --- ### ❗Baking Science❗ Butter: Which State Works Best for Bread Making?⁉️ | ❗干货❗黄油❗哪一种状态做面包最佳⁉️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f4a699000000002103f864/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f4a699000000002103f864/ - Category: buns - Yield: 1 loaves (一个面包) Notes (EN): 🌼 Many factors determine whether a loaf of bread succeeds, and getting every detail right helps you bake a great loaf. Today's post focuses on butter. 🌼 First, let's look at the role butter plays in bread dough: 1. Butter enriches the bread's flavor and aroma. 2. Butter has great emulsifying properties, helping lock moisture inside the crumb. 3. Butter improves dough extensibility, allowing the finished loaf to reach much better volume and texture. 🌼 Next, here is a key baking concept: ‼️ Plasticity of Fat ✅ Plasticity is the property of a solid to deform under external force and hold that new shape. When plastic fat is incorporated into bread dough, it coats the gluten strands, boosting both extensibility and machinability. In the heat of the oven, it allows the dough to expand smoothly and hold its lofty structure without collapsing. Simply put, it helps the loaf spring high and stay tall. ✅ Fats exist in three states: solid, semi-solid (pliable), and liquid. ‼️‼️ Here is the most important takeaway: ✅ Semi-solid fat has the strongest plasticity. ❌ Liquid (melted) butter has almost completely lost its plasticity. ❌ Cold, hard solid butter is too stiff to incorporate evenly into the dough. 🔑 Conclusion: ‼️ Always use softened, pliable room-temperature butter when making bread! ‼️ Notes (ZH): 🌼决定一个面包成败的因素很多,每一个细节的处理到位都会帮助做出一个成功的面包。这篇主要讲黄油。 🌼首先了解一下黄油在面包制作中的作用 1黄油可以增加面包的风味，很香。 2黄油有很好的乳化性，可以锁住面团中的水份。 3黄油使面团的延展性增强，让面包成品会达到更好的状态。 🌼然后了解一个重要概念： ‼️油脂的可塑性 ✅固体在外力作用下发生形变并保持形变的性质叫可塑性。加入油脂的面包体，延展性和加工性都会增强，并且在烘烤时高温的作用下，在炉内有效膨胀。让面包膨胀后保持良好的状态，不容易回缩。通俗的说就是让面包长高长大，并且保持高大的状态。 ✅油脂有固体，半固体，液体等3种状态。 ‼️‼️最最重要的来了： ✅半固体状态的油脂可塑性最强 ❌液体几乎失去了可塑性 ❌固体油脂太硬，不容易跟面团融合 🔑结论： ‼️综上所述：我们要选择室温软化的黄油来做面包‼️ Distilled Q&As (14): - Q: In the summer, if I use softened butter, what if my final dough temperature comes out of the mixer too high? (夏天用软一些的黄油，面团温度出缸高怎么办) A: As long as your major ingredients (like flour and liquids) come straight from the fridge or freezer, 20 to 30 grams of room-temperature butter has very little impact on the total dough temperature. On the flip side, if you throw in hard, cold butter, the mixer has to work much longer to incorporate it, and the extra friction heat from prolonged mixing raises the dough temperature far more than softened butter would. (在大部分的用料比如面粉液体各种都是冰箱里取出来使用的情况下，二三十克的室温黄油对整个面团的温度影响不大。试想如果黄油是硬的，那么揉入面团需要更多地搅拌，而这个搅拌产生的热量让面团升高的温度比室温黄油要多 这样很好👍) - Q: I melted my butter over hot water before seeing this post! What should I do? (黄油用热水化开了怎么办看晚了) A: Let it cool down in the fridge for a little while until it firms back up into a semi-solid paste. (可以放一会儿稍稍变一点半固体状) - Q: How long does it take to soften butter at room temperature? How far in advance should I take it out, and is it ready when my finger leaves an indentation? (室温软化黄油要多久呀 也就是请问提前多久拿出来 或者请问是能按出坑就是说明可以用了吗) A: In summer it softens very quickly; in winter it takes longer. Cutting the butter into small cubes right after taking it out speeds things up. Once it yields easily when pressed with a finger, it is ready to use. (夏天挺快的，冬天会慢一些，拿出来后切小块，会更快一些。手指摁一下是软的就可以了) - Q: Do all three states taste the same in the finished bread? (三种味道是一样的吗) A: Yes, the flavor itself is pretty much the same, though the texture and volume will differ. (我觉得味道差不多的) - Q: I overheated the butter packet that came with my steak and it separated like this. Why? (牛排赠的黄油，加热过头怎么这样) A: Butter has a very low melting point, so overheating quickly melts and separates the milk solids from the butterfat. (黄油的熔点很低) - Q: Great post! Do you use cultured butter or regular sweet cream butter for bread? (优秀！做面包的黄油是用发酵的还是普通的黄油呢？) A: Thank you! I use both regularly. (谢谢姐妹我都有用) - Q: How do you soften butter in the winter when the house is cold? (请问冬天的时候咋整) A: Take it out of the fridge early, cut it into small cubes, and set it in a warm spot in the kitchen, like near the stove or on a sunny windowsill. (提早冰箱取出，切小块，放到家里温暖的角落，比如炉头附近，有阳光的窗口) - Q: 室温软化黄油要多久呀 也就是请问提前多久拿出来 或者请问是能按出坑就是说明可以用了吗 (室温软化黄油要多久呀 也就是请问提前多久拿出来 或者请问是能按出坑就是说明可以用了吗) A: 夏天挺快的，冬天会慢一些，拿出来后切小块，会更快一些。手指摁一下是软的就可以了 (夏天挺快的，冬天会慢一些，拿出来后切小块，会更快一些。手指摁一下是软的就可以了) - Q: The butter that came with the steak became like this when overheated. (牛排赠的黄油，加热过头怎么这样) A: The melting point of butter is very low. (黄油的熔点很低) - Q: The butter melted with hot water, what to do Saw it too late (黄油用热水化开了怎么办看晚了) A: Can be left for a while to slightly change into a semi-solid state (可以放一会儿稍稍变一点半固体状) - Q: 三种味道是一样的吗 (三种味道是一样的吗) A: I think the taste is similar. (我觉得味道差不多的) - Q: Excellent! Is the butter used for making bread fermented or regular butter? (优秀！做面包的黄油是用发酵的还是普通的黄油呢？) A: Thank you, sisters I will use them all (谢谢姐妹我都有用) --- ### Pork Floss Braided Bread ❤️ Savory Pork Floss in Every Bite | 肉松辫子面包❤️每一口下去都是肉松香 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f3a2d90000000001024e4c/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f3a2d90000000001024e4c/ - Category: buns - Yield: 2 loaves (两个面包) - Oven Temp: 180°C - Bake Time: 20 min - Ingredients (EN): Bread flour 320g; Sugar 20g; Salt 4g; Egg 30g; Instant dry yeast 4g; Softened room-temperature unsalted butter 25g - Ingredients (ZH): 高筋粉320克; 糖20克; 盐4克; 鸡蛋30克; 干酵4克; 室温软化的黄油25克 Notes (EN): 🍞 Ingredients: (Makes 2 large loaves or 4-6 smaller individual buns) Bread flour 320g, Icy cold milk 180g (hold back 30g and add gradually as needed; my flour absorbs a lot of water and I live in a dry climate, so I tend to need more liquid), Sugar 20g, Salt 4g, Egg 30g, Instant dry yeast 4g, Softened room-temperature unsalted butter 25g 🍞 Instructions: 1️⃣ Mix all ingredients except the butter on low speed until a rough dough forms, then cover and chill in the refrigerator for 30 minutes. 2️⃣ Remove the dough from the fridge and mix on medium speed for 3 minutes until it pulls into a thick membrane. Add the softened room-temperature butter and mix on low speed until fully absorbed. Switch to medium speed for 3 minutes, high speed for 1 minute, and finish on low speed until the dough reaches about 90% gluten development and feels very smooth and non-sticky. 3️⃣ Since I am making 2 large braided loaves, divide the dough into 6 equal pieces and give them a 15-minute bench rest. Roll out, fill with pork floss, and braid following Photos 3, 4, and 5. 4️⃣ Proof for the second proof for about 40 minutes, then brush the tops with beaten whole egg wash right before baking. 5️⃣ Bake at 180°C for about 20 minutes. (Because I shaped this batch into 2 large loaves, they take a bit longer to bake; if you divide the dough into 4 to 6 smaller individual buns, shorten the baking time to about 16 minutes.) 🌼🌼🌼 If you shape these into 6 smaller buns, they are super convenient to grab and eat on the go, though shaping takes a bit more time. Shaping them into 2 large loaves like I did is much faster, and when you slice into them at the table, seeing every slice packed with savory pork floss is so satisfying. Notes (ZH): 🍞用料：(可做两个大的或者若干个小的) 高筋粉320克，冰牛奶180克(预留30克看情况慢慢加，我的面粉通常吸水量比较大，而且住的地方又干燥，液体可能会用的比较多一些)，糖20克，盐4克，鸡蛋30克，干酵4克，室温软化的黄油25克 🍞做法： 1️⃣把除黄油以外所有用料慢速打成团，进冰箱冷藏三十分钟。 2️⃣冰箱取出面团，中速三分钟检查是否可以拉出厚膜，可以的话加入室温软化的黄油，低速打至黄油跟面团完全融合，转中速三分钟，高速一分钟，再低速打，打至九分筋的样子，面团非常光滑不粘手。 3️⃣因为我是做两个面包，所以分成等量的六份，松弛十五分钟左右。整形参考图三，四，五。 4️⃣二次发酵四十分钟左右，进烤箱前刷全蛋液。 5️⃣180度，20分钟左右(因为我是做成两个面包，面团相对比较大，用时久一些，如果做成4—6个小的面包，烤的时间要缩短，烤16分钟左右)。 🌼🌼🌼 这款面包如果做成六个小的，就直接拿着吃很方便，但是做的时候费时一些。如果像我这样做成两个大的，操作的时候比较快，吃的时候一片片切着吃，看着每一刀下去满满都是肉松很过瘾。 Distilled Q&As (4): - Q: Sunflower, may I ask for your advice? My Pullman loaf was proofed to 80% full before baking, but after baking it shrank down to 50% height! I used a 100% sponge matcha Pullman recipe and rolled a coconut filling inside. (太阳花，我想求教你一下，我的吐司烤前是8分满 烤出来后变矮成5分了是怎么回事呢用的抹茶吐司100%中种法，然后卷了椰蓉馅儿) A: Did you spread a heavy layer of filling inside? And did you extend the baking time to account for the filling? (馅抹的厚不厚？烤的时间有没有增加？ 馅抹开是不是薄薄一层？我曾经非常贪心抹的比较多，结果太重了，尤其最里面那一圈，明显面团承重不了馅，出现了出炉回缩塌腰里面不熟的情况。后来都只敢抹轻薄的一层。时间温度看起来没问题。) - Q: Do you put the pork floss straight onto the dough without spreading mayonnaise or salad dressing first? I love that saucy, bursting filling texture! (小姐姐，有机会可以做一些吐司加入南瓜泥，番薯泥的吐司吗让我们参考一下) A: I rolled the pork floss straight in without mayonnaise because I love the pure flavor of savory pork floss paired directly with the soft bread. (妹妹，今天家里没有南瓜番薯，我就做了红豆沙馅的，你有空去看看) - Q: Can I use a poolish recipe to make a pork floss Pullman loaf, or will the dough be too soft to support the filling? (那肉松直接上吗？不用抹沙拉酱啥的吗？我喜欢一口下去爆浆的感觉) A: It will collapse very easily unless you scatter only a paper-thin layer of pork floss, which isn't nearly as satisfying to eat. (我是直接上没有抹酱，我喜欢肉松跟面包直接碰撞的味道) - Q: 想问一下 能不能用波兰种做肉松吐司？会不会面团太软导致撑不起来？ (想问一下 能不能用波兰种做肉松吐司？会不会面团太软导致撑不起来？) A: 很容易会塌，除非只铺非常非常薄的一层，但是这样吃起来又会觉得不过瘾。 (很容易会塌，除非只铺非常非常薄的一层，但是这样吃起来又会觉得不过瘾。) --- ### Naturally Leavened Sourdough Country Bread ❤️ Dark Rye, Spelt & Flaxseed | 天然酵种酸面包❤️黑裸麦斯佩尔特亚麻籽 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f27595000000000102a9ab/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f27595000000000102a9ab/ - Category: sourdough - Fermentation: levain - Ingredients (EN): Active fed sourdough starter 70g (built 1:1:1 into levain); Spelt flour 25g; Dark rye flour 35g; Whole wheat flour 50g; Bread flour 590g; Ground flaxseed meal 15g; Himalayan pink salt 10g; Water 520g - Ingredients (ZH): 喂养后活跃的酵种70克; 斯佩尔特小麦粉spelt25克; 黑裸麦Rye35克; 全麦粉50克; 高筋粉590克; 亚麻籽粉15克; 喜马拉雅盐10克; 水520克 Notes (EN): 🌼 Logging another naturally leavened sourdough bake. 🍞 Formula for 2 loaves: 🎈 Active fed sourdough starter: 70g (built at 1:1:1 into 210g levain) 🎈 Spelt flour: 25g 🎈 Dark rye flour: 35g 🎈 Whole wheat flour: 50g 🎈 Bread flour: 590g 🎈 Ground flaxseed meal: 15g 🎈 Himalayan pink salt: 10g 🎈 Water: 520g 🍞 For the step-by-step process, please refer to my earlier sourdough baking notes. Notes (ZH): 🌼记录又一次的天然酵种酸面包练习。 🍞两个的量 🎈喂养后活跃的酵种70克，1：1：1做成levain 🎈斯佩尔特小麦粉spelt25克 🎈黑裸麦Rye35克 🎈全麦粉50克 🎈高筋粉590克 🎈亚麻籽粉15克 🎈喜马拉雅盐10克 🎈水520克 🍞过程参照我以前的酸面包制作笔记。 Distilled Q&As (1): - Q: Hello, can I leave out the ground flaxseed meal? (你好，請問可以不加亞麻籽粉嗎？) A: Yes, you certainly can! (嗯嗯，可以的) --- ### ⁉️ Hard Crust, Split Tops, and Crumbly Slices on Your Pullman Loaf? Here's Why | ⁉️吐司表皮硬，顶部裂开，掉渣渣，怎么办 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f1ef61000000000102eb05/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f1ef61000000000102eb05/ - Category: toast - Yield: 1 450g loaves (一个吐司) Notes (EN): 🌼 Many fellow bakers have been chatting with me about common issues they run into when baking Pullman loaves. I used to run into every single one of these myself! Today I want to group these three symptoms together because they all share one primary root cause that makes or breaks a Pullman loaf: ❗❗ The dough was not mixed to full gluten development! ❗❗ 🌼 In other words, it did not reach the full expansion stage. 🌼 It did not reach 100% gluten development. 🌼 It cannot be stretched into a thin, translucent membrane. 🌼 It never reached what we call the full windowpane stage. ❓ Why is mixing to the full windowpane stage so crucial for Pullman loaves? 1️⃣ If the dough isn't mixed to full gluten development, the gluten network is weak and lacks surface tension. It cannot support the loaf's tall rise, and under high oven heat, the weak gluten strands snap and tear across the top crust. Conversely, properly developed dough has strong gluten and good elasticity, solving those problems right away. 2️⃣ Fully developed dough has great extensibility, producing a thin, tender crust rather than a thick, hard shell. 3️⃣ Properly mixed dough bakes into a loaf with a fine, tender crumb structure and a feathery, resilient shred that slices cleanly without shedding crumbs everywhere. Under-mixed dough yields a coarse loaf that crumbles as soon as you slice it. 4️⃣ Dough mixed to the full windowpane stage is also a dream to handle during shaping. It rolls out smoothly without fighting back, feels plump and bouncy with a hydrated sheen, and is a joy to work with. 🌼 One major reason behind the failed loaf in Photo 2 is under-mixed dough (there are other factors too, which we will save for another post; today is all about gluten development). Compare that with the classic oven-spring shred (ear) on a well-made loaf in Photo 3. A loaf with that kind of feathery shred at the base of the crown always comes from properly developed dough. 🌼 Photo 4 shows an expensive bread knife I splurged on back in 2013. Back then, my loaves crumbled into a mess every time I sliced them, and I was convinced my knife was to blame 🤣. As it turned out, it wasn't the knife's fault at all 😅. 🔑 Takeaway: If you are running into hard crusts, split tops, or crumbly slices, focus on mixing your dough all the way to the full windowpane stage and see how quickly these issues disappear. Of course, many other details matter in bread making too, which we will cover separately. If your loaves already bake up free of these issues, congratulations on nailing it! 🎉🎉 Notes (ZH): 🌼有好多小伙伴跟我讨论关于在做吐司的过程中遇到的一些问题，也都是我曾经碰到过的，那我今天想把这三个问题放在一起，因为，造成这三种情况有一个共同的原因，也是决定一个吐司成败的很重要的一个因素之一，那就是： ❗❗面团没有打到位❗❗ 🌼也就是没有打到完全扩展阶段 🌼也就是没有打到十成面筋的阶段 🌼也就是不能拉出薄膜 🌼也就是我们平时说的手套膜阶段 ❓为什么面团打到完全扩展阶段对于吐司来说这么重要呢？ 1️⃣如果没有打到完全扩展阶段，面筋比较弱，张力不足，这不足以支撑吐司长高，并且在烘烤的时候高温的作用下，面筋撑断，造成顶部裂开。反之，打到位的面团，面筋强，张力足，刚才这些问题就迎刃而解了。 2️⃣面团打到位，面团是非常具有延展性的，这样的表皮相对不容易硬，会比较柔软。 3️⃣面团打到位做出来的吐司内部组织好，软绵拉丝有韧性，切片也不容易掉渣渣，反之，面团没有打到位的成品吐司一切就好多渣渣。 4️⃣打到完全扩展阶段的面团在整形的时候也是更容易操作，容易擀开，面团有duang duang duang的水润感，面团饱满，操作手感好。 🌼图二的失败案例原因之一就是面团没有打到位(还有别的原因这篇先不讲，这篇主要讲面筋)。一般合格的吐司涨痕参考图三，这样的涨痕的吐司面团一定是面团打到位的。 🌼图四是我2013年拆巨资入的一把面包刀，因为当年的我一切吐司就满是渣渣，想着一定是刀不好的缘故🤣，可是，然而，事实当然不是😅。 🔑总结，如果有遇到这些情况的小伙伴，一定要试试把面团打到位，看看这些问题会不会迎刃而解。当然吐司的制作过程中还有别的很多需要注意的地方，篇幅有限，这一篇主要就是讲面团打到位的重要性。如果你做的吐司完全没有这些问题，那么恭喜你，成功啦🎉🎉。 Distilled Q&As (12): - Q: I've always wondered: what is the difference between an open-top mountain loaf (mushroom top) and a lidded Pullman loaf? I always bake mine with the lid on! (亲我一直想知道蘑菇头的吐司和盖盖子的吐司是有什么区别啊？我一直盖盖子！这个问题可能有点幼稚) A: They use the same dough; it really comes down to personal preference! The main difference is in proofing and baking: an open-top mountain loaf is proofed to 90% full, whereas a lidded square Pullman loaf only needs to reach 70-80% full. Also, a lidded loaf takes slightly longer to bake through in my oven. (蘑菇头是山形的意思吗？其实没啥区别，就看自己喜欢。只是烤的时候有点区别，山形要发酵至九分满烤，盖盖子的七分就可以了。还有烤的时间盖盖子的会久一些，我的烤箱是这样的。 谢谢姐妹喜欢 面没有打到位加烤过头容易出现边边硬的情况 换个方子再试试，含水量低的如果烤过头也容易出现边硬。加油。) - Q: My Pullman loaf looked great right out of the oven, but a little while later both sides caved in (keyholed). Why did that happen? It has never happened to me before! (老师，请问吐司刚烤好的时候外形好的，过了会两侧都收腰了，是什么原因呢？以前从来没有过，今天不知道哪里出了问题) A: If the interior crumb is fully baked through, the most likely cause is slight overproofing during the second proof, which overstretched and weakened the gluten structure. (如果里面已经是熟了的，有可能是二发的时候稍微发过了一点，筋撑断了。 十分满会有点过了，试试九分满) - Q: Overmixing the dough can also cause tearing along the oven-spring line, right? (面打过了好像也会造成涨痕处撕裂) A: Yes, exactly! Overmixing breaks down the gluten network so the strands snap during oven spring. Thanks for adding that! (嗯，是的，筋断了，谢谢补充) - Q: Here's a puzzle: yesterday I baked three loaves of the exact same recipe in one batch. One loaf cracked across the top while the other two came out great. What could cause that? (问题来了，老师，昨天做了三个吐司，一个品种的，其中一个顶部开裂了，还有两个好的，什么原因呢) A: Could it be uneven heat in the oven? Lately when baking open-top mountain loaves in my Breville oven, I noticed the section closest to the right wall cracks and pushes the peak toward the left. That's caused by a hot spot on one side, so rotating the pans partway through helps. (会不会烤箱位置的缘故？我最近用铂富烤山形吐司发现一个问题，靠烤箱最右边的部分会裂，导致山峰是往左倒的。我估计是受热不均匀导致的。估计需要中途换位置。) - Q: Mine definitely cracked because I didn't mix the dough to the full windowpane stage like you described, and baking it for 35 minutes might have been a bit too long too. (我这肯定是您说的那种面没打到完全扩展阶段出现的裂开，烤的时间可能也长了点儿35分钟。) A: Yes, from the look of the tear, the dough needed a bit more gluten development. (是的，看着是面团没打到位) - Q: Mine comes out with a hard, crispy crust too! How do I fix that? (我也是 做出来的表皮脆脆的 怎么处理) A: A hard, brittle crust that sheds lots of crumbs when sliced is often a sign that the dough wasn't mixed to full gluten development (or baked too hot/long). (表皮脆有可能是打面没有打到位，并且切的时候会掉很多渣渣) - Q: Why is the top crust on my open-top loaves always quite hard? Is it from under-mixing? (我看出来的吐司上层表面都比较硬是为什么呢？没打到位吗？) A: Under-mixing can contribute, and excessive top heat in the oven will also bake the top crust hard. Tenting with foil once browned helps. (有可能没有打到位，还有是上火大也有关系) - Q: A friend baked a Pullman loaf today whose crust color looked great on the outside, but when sliced, the inside felt damp and gummy. Why is that? (请问老师一下，今天一个朋友做的吐司表面上色看起来都没有问题，可是为何切了内部有点湿的呢？) A: It was likely slightly underbaked in the center, or sliced before cooling completely. Did the sides cave in after cooling, and did your friend let the loaf cool all the way to room temperature before slicing? (大概是没有烤透，不知道有没有塌腰？有没有彻底放凉再切？) - Q: The problem arises, teacher, I made three toasts yesterday, all of the same variety, and one of them cracked at the top, while the other two were fine. What could be the reason? (问题来了，老师，昨天做了三个吐司，一个品种的，其中一个顶部开裂了，还有两个好的，什么原因呢) A: Could it be due to the position in the oven? Recently, when I used the Platinum Rich oven to bake mountain-shaped toast, I noticed an issue: the part closest to the right side of the oven cracks, causing the peak to lean to the left. I suspect this is caused by uneven heating. I think it might need to be moved to a different position halfway through baking. (会不会烤箱位置的缘故？我最近用铂富烤山形吐司发现一个问题，靠烤箱最右边的部分会裂，导致山峰是往左倒的。我估计是受热不均匀导致的。估计需要中途换位置。) - Q: Teacher, may I ask why the toast looks good when it's just baked, but after a while, both sides shrink in? It never happened before, and I don't know what went wrong today (老师，请问吐司刚烤好的时候外形好的，过了会两侧都收腰了，是什么原因呢？以前从来没有过，今天不知道哪里出了问题) A: If it is already cooked inside, it might be that it was slightly over-fermented during the second fermentation, causing the gluten to break. Ten out of ten might be a bit much, try nine out of ten. (如果里面已经是熟了的，有可能是二发的时候稍微发过了一点，筋撑断了。 十分满会有点过了，试试九分满) - Q: How do you tell if it's hit properly? I've tried several times but still can't get it right. (怎么判断打没打到位呢？我做好几次了都做不好) A: 目测面团紧致光滑，用手扯一小块拉开，可以拉出很薄的膜，用手指头戳一个洞，洞口的边缘光滑 (目测面团紧致光滑，用手扯一小块拉开，可以拉出很薄的膜，用手指头戳一个洞，洞口的边缘光滑) - Q: Dear, I've always wanted to know what's the difference between mushroom head toast and toast with a lid? I always cover it with a lid! This question might sound a bit silly (亲我一直想知道蘑菇头的吐司和盖盖子的吐司是有什么区别啊？我一直盖盖子！这个问题可能有点幼稚) A: Does mushroom head mean mountain shape? Actually, there's not much difference; it just depends on personal preference. The only difference is during baking: mountain shape needs to be fermented to nine-tenths full before baking, while covered ones can be seven-tenths full. Also, the baking time for covered ones is longer. My oven works this way. Thank you sis for liking The noodles were not cooked properly and over-baked, which can easily result in the edges being hard. Try a different recipe, and if the one with low moisture content is overbaked, it can also become hard around the edges. Keep it up . (蘑菇头是山形的意思吗？其实没啥区别，就看自己喜欢。只是烤的时候有点区别，山形要发酵至九分满烤，盖盖子的七分就可以了。还有烤的时间盖盖子的会久一些，我的烤箱是这样的。 谢谢姐妹喜欢 面没有打到位加烤过头容易出现边边硬的情况 换个方子再试试，含水量低的如果烤过头也容易出现边硬。加油。) --- ### Hotel Pullman Loaf ❤️ Master Wu Keji's Recipe | 旅馆吐司❤️来自吴克己老师的方子 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60f0c843000000000102bb2e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60f0c843000000000102bb2e/ - Category: toast - Fermentation: sponge - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 210°C - Bake Time: 30 min - Ingredients (EN): Sponge (Chongzhong): Bread flour 175g; Sponge (Chongzhong): Instant dry yeast 2g; Sponge (Chongzhong): Water 75g; Sponge (Chongzhong): Milk 50g; Main Dough: Bread flour 75g; Main Dough: Salt 4.5g; Main Dough: Sugar 25g; Main Dough: Instant dry yeast 0.5g; Main Dough: Milk powder 7.5g; Main Dough: Egg 25g; Main Dough: Milk 25g; Main Dough: Heavy whipping cream 25g; Main Dough: Unsalted butter 37.5g - Ingredients (ZH): 中种: 一高筋粉175克; 中种: 干酵母2克; 中种: 水75克; 中种: 牛奶50克; 高筋粉75克; 盐4.5克; 糖25克; 干酵母0.5克; 奶粉7.5克; 鸡蛋25克; 牛奶25克; 淡奶油25克; 黄油37.5克。 Notes (EN): 🌼 The Story Behind the Hotel Pullman Loaf 🎈 Master Wu Keji shared that a traveler once stayed at an inn and walked past the kitchen, where the aroma of freshly baked bread stopped him in his tracks. The baker inside was pulling this exact loaf from the oven. The traveler apprenticed under the master baker, learned the formula, and named it the Hotel Pullman Loaf 🎈 🍞 Ingredients: (Makes one 450g Pullman loaf pan) 🎈 Sponge (Chongzhong): Bread flour 175g, Instant dry yeast 2g, Water 75g, Milk 50g 🎈 Main Dough: Bread flour 75g, Salt 4.5g, Sugar 25g, Instant dry yeast 0.5g, Milk powder 7.5g, Egg 25g, Milk 25g, Heavy whipping cream 25g, Unsalted butter 37.5g. 🍞 Instructions: 1️⃣ First, prepare the sponge. ✔️ Master Wu's standard method: Combine the water and milk for the sponge, stir in the yeast, add the bread flour, and mix on low speed for about 2 minutes. Ferment at 26°C for 2 hours. ✖️ My easy overnight method (though I recommend following Master Wu's method first): Mix all sponge ingredients into a ball, cover, and refrigerate overnight. 2️⃣ Once the sponge is ready, its interior will show a web-like honeycomb structure. Tear the sponge into small pieces and place them in the mixer bowl with all main dough ingredients except the butter. Mix on low speed until combined, then switch to medium speed for 3 minutes. Check the dough: once it pulls into a thick membrane, add the softened room-temperature butter and continue mixing until it reaches the full windowpane stage (thin, translucent membrane). 3️⃣ Shape the dough into a tight ball (boule) and let it rest for 20 minutes. Divide into 3 equal pieces, shape into tight balls, and give them a 15-minute bench rest. 4️⃣ Roll out, coil, and place into the Pullman loaf pan. Proof until the pan is 90% full. (I didn't take shaping photos this time; you can check my shaping video or earlier Pullman loaf posts.) 5️⃣ Bake in a conventional deck/home oven at 180°C top heat and 210°C bottom heat for 30 minutes, or in a convection fan oven at 150°C for 24 minutes. Adjust temperature and time according to how your oven runs. Notes (ZH): 🌼旅馆吐司的由来 🎈吴克己老师说以前有个人投宿旅馆，路过厨房闻到香气扑鼻的面包香，里面的师父正在烤这个面包，于是他拜师学艺，学会了这款吐司，并且就起名为旅馆吐司🎈 🍞用料：一个450克吐司模 🎈中种：一高筋粉175克，干酵母2克，水75克，牛奶50克 🎈主面团：高筋粉75克，盐4.5克，糖25克，干酵母0.5克，奶粉7.5克，鸡蛋25克，牛奶25克，淡奶油25克，黄油37.5克。 🍞做法： 1️⃣先制作中种。✔️老师的正规做法是：中种用料中的液体混合，加入酵母，搅拌，加入高筋粉低速打两分钟左右。26度的温度发酵两小时。 ✖️我的简单粗暴法(建议大家根据老师的做)：把所有中种用料混合成一个面团，进冰箱冷藏过夜。 2️⃣中种做好后，里面组织是呈网状。把中种面团撕小块跟主面团中除黄油以外的所有混合，先低速，再转中速三分钟，检查一下，如果可以拉出厚膜，加入室温软化的黄油，打至可以拉出薄膜。 3️⃣面团滚圆松弛20分钟后进行分割成等量的三份，再滚圆松弛15分钟左右 4️⃣整形入模，发酵至模具九分满。(这个步骤我没有拍照片，可以参考我别的吐司笔记的整形部分) 5️⃣上火180,下火210度,烤30分钟。风炉150度，烤24分钟。具体根据自家烤箱脾气做相应的调整。 Distilled Q&As (17): - Q: Does the sponge dough need to be kneaded until smooth, or just mixed until it forms a ball? (还有就是中种面团需要揉到光滑么 还是就是混合均匀成团就行？) A: It doesn't need to be smooth. Just mix until no dry flour remains and it comes together in a ball. (不需要光滑，揉到没有干粉颗粒，成团就行 妹妹，出膜后面缸的表面干净吗？一般面团打好的标志之一是面缸表面干净了。如果还有一点黏底感觉就是差了一点点，再打一会会应该就好了。还有就是，如果面团已经好了，把面团从面缸取出，滚圆的时候，不粘手。 恭喜接近成功，底火高一点会有助于解决沉积。 底火190,上火170试试，预祝成功) - Q: Does this only get one proof? What is the texture difference between a single-proof loaf and a double-proof loaf? Thank you! (就一发呀？请问一发和两次发酵口感有什么差别？谢谢！) A: Because the 70% sponge has already fermented once before mixing the main dough, even though the main dough only gets a short bench rest before shaping and final proofing, it is actually a two-stage fermentation. (因为中种已经发过一次了，所以看起来是一发其实也是二发 嗯嗯，夏天稍微多看着点，不要发过 我吃不出差别。其实松弛二十至三十分钟又因为是中种夏天已经有点发起来了，这个状态整形比发足容易很多，发足了好多大气泡。) - Q: Congrats on hitting 10k followers, Sunflower! How long does your second proof usually take to reach 90% full? (哇！恭喜太阳花万粉！我是不是老粉了呀想请教下你一般二发多久达到九分满呢？) A: Thank you so much ❤️❤️❤️! My second proof for Pullman loaves usually takes around 100 minutes even with a bowl of hot water inside the oven. It really takes its time in my cool kitchen. (谢谢亲爱的妹妹❤️❤️❤️，必须是老粉❤️❤️❤️❤️❤️❤️。我吐司二发通常要100分钟，还是放了一盆热水在烤箱的情况下，真的好慢。 是的，我看别的小伙伴确实比我们快。湿度大盖上盖子好办法) - Q: Hello! I tried this recipe and the dough felt super soft, and after 1 hour of proofing it only reached 60% full in the pan. Do you know why? (小姐姐我今天也撸了这个旅馆吐司，很成功，谢谢🙏) A: This formula produces a very soft, supple dough. Could the cooler room temperature be slowing down your proof? My second proof always takes quite a while, usually around an hour and a half. (吐司长不高的原因很多，参考我的一篇笔记关于吐司的走心分享❤️) - Q: 160g of liquid ingredients total? You really need spot-on shaping and oven heat control for this! (你好，想问一下，我做了这个方子为什么面团特别软呢？发酵一小时也就发酵到6分满,请问下是什么原因呢？) A: Yes, Master Wu Keji's recipe here is quite high in hydration, which makes the crumb extra pillowy. (这个配方是很软的。会不会因为现在气温比较低了，所以二发需要更久一点？我的情况是二发一直很久，通常都需要一个半小时左右。) - Q: What if I don't have milk powder for this recipe? Should I add a bit more bread flour instead? (水份160g？出爐和火力要很準喎要好) A: If you don't have milk powder, simply omit it. Don't replace it with extra bread flour. (嗯，吴克己老师的这个配方水量有点大) - Q: I refrigerated my sponge overnight for 12 hours, and it still didn't develop a web-like structure inside. Do you know why? (请问一下这个配方如果没有奶粉怎么办？多加一点面粉吗) A: 1. Next time, let the mixed sponge sit at room temperature for 15-30 minutes before putting it into the fridge so the yeast can wake up and start fermenting. 2. Or after taking it out of the fridge, let it warm up at room temperature for 30 minutes to see if the honeycomb web develops. If neither works, check whether your yeast has lost its activity. (如果没有奶粉就省略，不要用面粉替代) - Q: What can I use if I don't have heavy whipping cream? (你好，我做的中种隔夜冷藏12个小时都没有呈网状，请问知道是什么原因吗？) A: You can substitute about 15-18g of milk, adjusting slightly as needed. (1，试试室温15分钟后再进冰箱，这样可以让酵母活跃起来开始工作。2,或者冰箱取出来后室温半小时看看会不会有网状组织。如果这两种都不会有网状，考虑酵母是不是失效了。) - Q: What should I do without whipped cream? (没有淡奶油怎么办呀) A: Use about 15 grams of milk as a substitute, adjusting the amount as appropriate (用15克左右的牛奶替代，酌情增减) - Q: Does the pre-fermented dough need to be fermented at room temperature before being put in the refrigerator? (中种面团需要室温发酵再放冰箱吗？) A: In summer, I go straight into the fridge. It can also be placed after 15 minutes at room temperature. (夏天我是直接进冰箱的。也可以室温15分钟后放。) - Q: What kind of powder is used (用的什么粉) A: I am using Bob's Red Mill bread flour (我用的是鲍勃红磨坊高筋粉) - Q: Wow! Congratulations on Sunflower reaching 10,000 followers! Am I an old fan now? I'd like to ask how long it usually takes you to reach full marks with your second post? (哇！恭喜太阳花万粉！我是不是老粉了呀想请教下你一般二发多久达到九分满呢？) A: Thank you dear sister❤️❤️❤️, must be an old fan❤️❤️❤️❤️❤️❤️. My toast second bake usually takes 100 minutes, even with a bowl of hot water in the oven, it's really slow. Yes, I see that other friends are indeed faster than us. A good method for high humidity is to cover it with a lid (谢谢亲爱的妹妹❤️❤️❤️，必须是老粉❤️❤️❤️❤️❤️❤️。我吐司二发通常要100分钟，还是放了一盆热水在烤箱的情况下，真的好慢。 是的，我看别的小伙伴确实比我们快。湿度大盖上盖子好办法) --- ### ❗Key Temperature Guidelines in Bread Making❗ | ❗关于面包制作中的几个重要温度指标❗ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60efce00000000000102c625/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60efce00000000000102c625/ - Category: tips - Fermentation: sponge, direct Notes (EN): 🌼 To bake soft, delicious Pullman loaves and sweet buns, controlling dough and fermentation temperatures is just as important as ingredient ratios and mixing technique. 🔑 Dough Mixing (Final Dough Temperature): Keep your final dough temperature out of the mixer bowl around 26°C. If the dough gets too warm during mixing, yeast starts fermenting prematurely before the gluten reaches the full windowpane stage, making it hard to achieve a tall loaf with a fine, feathery crumb. 🔑 First Proof (Bulk Fermentation): Aim for around 28°C and 75% relative humidity. If you don't have a proofing box, room temperature works fine, just be sure to cover the dough well so the surface doesn't dry out and form a skin. 🔑 Second Proof (Final Proof): Aim for around 38°C and 85% relative humidity, as this is the temperature range where yeast is most active. If you don't have a proofing box, place your loaf pan inside a turned-off oven or microwave alongside a bowl of hot water to create a warm, humid chamber. 🌼 Finally, how to keep dough temperature down while mixing in the heat of summer: Chill all ingredients in the refrigerator or freezer ahead of time, including your bread flour. Chill the dough hook and mixer bowl in the freezer. Run the air conditioning in the kitchen, wrap an ice pack around the outside of the mixer bowl, and make good use of autolyse (soaking method) or sponge methods. Notes (ZH): 🌼要做出好吃的吐司，甜面包，除了别的一些重要条件，温度的控制也是非常重要的。 🔑揉面。出缸温度控制在26度左右。如果面温太高，还没有打到完全扩展阶段面团就已经开始发酵，最终成品不容易达到我们追求的软绵拉丝组织好个头高。 🔑基础发酵阶段，也就是一次发酵，28度左右，湿度75%。没有发酵箱的一般就是室温，但是一定要把面团盖好，防止面团表面变干。 🔑二次发酵阶段，38度左右，因为这个温度是酵母可以达到最活跃的状态的温度，湿度85%。没有发酵箱的小伙伴，就在烤箱或者微波炉这些密闭的大容器中放一盆热水制造所需的温度湿度环境。 🌼最后，关于如何在炎热的夏天，揉面的过程中控制面温。 常用的方法：把所有原材料尽量进冰箱冷藏，包括面粉。把搅拌头，搅拌筒冷藏。开空调，绑冰袋。水合法，中种法都用起来。 Distilled Q&As (2): - Q: Why should the first proof (bulk fermentation) be around 28°C instead of 35°C? (为啥第一次发酵(基础发酵)要28度呢，不能35度左右呢？) A: At 35°C, yeast approaches peak fermentation speed. During bulk fermentation, proofing that hot makes the dough ferment too rapidly and easily overproof before the gluten has time to condition properly, which hurts both the flavor and crumb texture of the finished bread. (35接近酵母的最活跃温度，一次发酵不要达到这个状态，容易发过头，会影响最终成品的味道口感) - Q: Controlling dough temperature in this summer weather is so tough! (这个季节，控制温度太难了) A: It really is! One moment of carelessness and the dough temperature shoots right up. (是的，一不小心面温就高了) --- ### ❗Keto-Friendly❗ Coconut Flour & Flaxseed Low-Carb Loaf ❗Low Calorie | ❗减肥❗椰子粉亚麻籽生酮面包❗低卡 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60ef5160000000000102db1c/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60ef5160000000000102db1c/ - Category: buns - Oven Temp: 190°C Notes (EN): 🌼 Getting healthy is even better when we do it together ❤️ 🌼 This loaf takes only 5 minutes to prep and about 35 to 36 minutes in the oven, so the whole process is done in around 40 minutes. 🌼 It bakes up soft and light with a rich coconut aroma. 🌼 Super simple, one-bowl prep, and effortless cleanup. 🍞 Ingredients: See Photo 3 (only the eggs aren't pictured; uses coconut flour, ground flaxseed meal, baking powder, salt, melted coconut oil/butter, water, 1 whole egg + 5 egg whites). My loaf pan measures 10cm x 22cm. 🍞 Instructions: (See Photo 4) 1️⃣ Preheat the oven to 190°C (or 180°C, adjusting according to how your oven runs). 2️⃣ Whisk 1 whole egg and 5 egg whites until thick and frothy with lots of foam. This step is key to giving the finished loaf a light, soft texture. 3️⃣ Add all remaining dry and liquid ingredients (except the nuts and dried fruit for topping) into the bowl and fold until no dry flour lumps remain. 4️⃣ Transfer the batter into a greased loaf pan (or one lined with parchment paper) and smooth the top. Sprinkle nuts or seeds on top if you like, or leave it plain. 5️⃣ Bake for about 34 to 36 minutes. Here's to healthy baking together ❤️ #KetoDiet Notes (ZH): 🌼独瘦瘦不如众瘦瘦，大家一起变瘦才是真的好❤️ 🌼这款面包准备时间只需要五分钟，烤箱35,36左右，一共加起来也只要四十来分钟。 🌼面包吃起来口感松软，满口椰子香。 🌼简单，好操作，一盆到底，清洗收拾也方便。 🍞用料：图三。(只有鸡蛋没有拍照) 我的模子大小是10cmx22cm 🍞做法：(参考图四) 1️⃣烤箱预热190度，或者180,根据自家烤箱脾气略做调整。 2️⃣把一个鸡蛋加五个蛋白用打蛋器打到丰富的泡沫状，这一步很关键，成品口感松软。 3️⃣加入用料表中除铺表面用的干果果仁外的剩余的所有用料，搅拌至无干粉颗粒。 4️⃣放入抹了油的模子(或者垫烘培纸),表面抹平。 如果喜欢果仁或者干果可以铺上，不喜欢就省略。 5️⃣烤34,36分钟左右。 祝大家一起瘦瘦瘦❤️ #生酮饮食 Distilled Q&As (2): - Q: Does this recipe have no wheat flour at all? (姐，这里面没有面粉是吗？) A: That's right, it uses coconut flour instead of wheat flour! I ate a bit too rich yesterday, so I made this low-carb loaf today, which also let me use up leftover egg whites from yesterday's bake. (嗯嗯，用的是椰子粉，妹妹对椰子粉会过敏吗？姐昨天吃油了，今天减个肥，顺便消耗一下昨天做面包多出来的蛋白) - Q: I've never used coconut flour before. Is it easy to buy? (椰子粉没用过呢，有卖的吗) A: Yes, you can easily find baking coconut flour online or at grocery stores. (应该有的，姐妹搜搜，我这边很好买。) --- ### How to Convert Liquid Ingredients in Bread Recipes ❤️ Baking Tips | 面包的液体材料如何换算❤️面包小知识 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60eb5a34000000000102451d/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60eb5a34000000000102451d/ - Category: tips - Ingredients (EN): 🔐 Example: If a recipe calls for 100g of milk; 🗝️ Using the formula above: 88% × 100 ÷ 100% = 88g water; 🔐 Example: If a recipe calls for 100g of water; 🗝️ Using the formula: 100% × 100 ÷ 88% ≈ 114g milk; 🔐 Example: If a recipe calls for 60g of heavy whipping cream; Using the water content and formula: about 34-47g milk. - Ingredients (ZH): �比如方子需要用到100克牛奶; �️根据上面的公式: 88%×100÷100%=88克水; �比如方子需要100克水; �️用公式: 100%×100÷88%=114克左右牛奶; �比如方子需要用到60克淡奶油; 根据含水量及公式同理可得34—47克左右。 Notes (EN): Lately, many fellow bakers have been asking me how to substitute liquid ingredients in bread recipes, such as: How do I replace milk with water? ❓ How do I replace water with milk? ❓ If I'm out of heavy whipping cream, do I substitute an equal weight of milk? ❓ 🔑 It is actually very straightforward: 🌼 First, know the approximate water content of common liquid ingredients used in bread baking (see Photo 2): Milk: ~88% Heavy whipping cream: ~50-70% Whole egg: ~75% Egg yolk: ~50% Egg white: ~87% Yogurt: ~70-80% Honey: ~20% Sweetened condensed milk: ~20% ❗❗❗ Conversion Formula: Keep this formula handy: 🔐 Weight of Substitute Needed = (Water % of Original Ingredient × Weight of Original Ingredient) ÷ Water % of Substitute Ingredient 🌼 Let's walk through a few practical examples: 🔐 Example 1: A recipe calls for 100g of milk, and you want to use water instead. 🗝️ Using the formula: (88% × 100g) ÷ 100% = 88g water. 🔐 Example 2: A recipe calls for 100g of water, and you want to use milk for extra flavor and nutrition. 🗝️ Using the formula: (100% × 100g) ÷ 88% ≈ 114g milk. 🔐 Example 3: A recipe calls for 60g of heavy whipping cream, and you want to substitute milk. Using the water content percentages and the formula, you need about 34g to 47g of milk (depending on the fat content of the cream). ❤️ Baker's Notes: 🌼 The goal of this post is not to encourage swapping ingredients at random. On the contrary, I recommend sticking to the original recipe whenever possible, especially if you are a newer baker still building hands-on feel for dough. 🌼 Knowing how to convert liquids simply gives you a reliable backup when you run short on an ingredient or need to avoid an allergen. 🌼 Whether or not you substitute a liquid, whenever you try a new recipe for the first time, always hold back about 1/5 of the primary liquid (usually water or milk). Once the dough comes together in the mixer, feel its hydration and add the reserved liquid gradually as needed so the dough doesn't turn overly wet. 🌼 Why hold back liquid? Different brands and batches of flour absorb water differently, ambient humidity and dry weather affect flour moisture levels, and different brands of heavy cream vary significantly in water content. Holding back a little liquid keeps you in full control of the dough. Notes (ZH): 最近有很多小伙伴跟我讨论一些关于液体怎么换算的问题，比如： 怎么把牛奶换成水❓ 怎么把水变成牛奶❓ 淡奶油没有用牛奶替代是等量替代吗❓ 🔑其实很简单： 🌼搞清楚做面包中常用到的各种液体的含水量：(参考图二) 牛奶88%左右 淡奶油50—70%左右 全蛋75% 蛋黄50% 蛋白87% 酸奶70%—80% 蜂蜜20% 炼乳20% ❗❗❗换算方法： 公式收好： 🔐替换材料所需的用量=(被替换的材料含水量百分比×被替换材料的重量)÷替换材料含水量的百分比 🌼通过具体例子来看如何换算 🔐比如方子需要用到100克牛奶,要用水替代 🗝️根据上面的公式：88%×100÷100%=88克水 🔐比如方子需要100克水，你想用牛奶来替代增加营养跟风味 🗝️用公式：100%×100÷88%=114克左右牛奶 🔐比如方子需要用到60克淡奶油，需要用牛奶替代，根据含水量及公式同理可得34—47克左右。 ❤️碎碎念： 🌼这篇笔记的目的不是鼓励大家去替换方子中的材料，相反，希望小伙伴们尽量不要替换，尤其是实际操作经验不多的新手朋友。 🌼通过换算，是给材料不足的时候可以多一种选择，或者有些小伙伴对某些材料过敏也需要用别的材料来替换。 🌼无论有没有替换原方子中的液体量，都建议在第一次使用某个方子的时候预留1/5的液体量(通常是牛奶或者水)，这一部分预留的液体什么时候加？看面团揉成团以后的情况，酌情增加，以防一次加完面团太湿。 🌼为什么需要预留一部分液体，一个是面粉本身吸水量不同，还有天气潮湿跟干燥也是影响面粉吸水量的因素除去它本身吸水量的差异外。还有别的材料，比如不同的淡奶油的含水量差别也不小。所以尽量预留一些液体，避免面团太稀。 Distilled Q&As (16): - Q: I understand how to convert the water content when swapping milk for heavy whipping cream, but since cream adds extra fat, how much should I reduce the butter? (我知道怎么牛奶换成淡奶油，但是油脂比例就增加了，黄油该怎么减呢) A: For a two-loaf batch, you can reduce the butter by about 5 to 10 grams. (两个吐司黄油适当减5---10克左右 对，不能全部代替。要不参考一下我主页上的淡奶油吐司方子，是淡奶油用量算大的 如果淡奶油用量很大很大我会不加黄油 姐妹搜淡奶油吐司，有两个方子，其中一个用量很大，我当时也是为了消耗淡奶油做的) - Q: Sunflower, I have a beginner question! I tried making Hokkaido Milk Pullman Loaf using strong bread flour, and I couldn't get it to reach the windowpane stage at all. I mixed on low speed for 5 minutes and high speed for 5 minutes, and ended up mixing on and off for nearly an hour without getting a windowpane. At the very end, I realized I forgot to add the egg! (花花，新手有个问题想请教一下，我做北海道吐司，用的强筋面粉一直没打出手套膜，是怎么回事，我厨师机低速打了5分钟，高速也打了五分钟，一直不出，前前后后打了能有一个小时，一直不出手套膜。而且我最后发现我忘记放鸡蛋了) A: What is the protein content of your bread flour? I haven't used that specific flour, though some bakers here have mentioned that certain supermarket bread flours don't develop a windowpane easily. In my stand mixer, I mainly use low and medium speed; 5 minutes on high speed is a bit long, and mixing for an hour likely overmixed and broke down the gluten. Forgetting the egg doesn't prevent gluten formation by itself, but missing that liquid left the dough too dry, and a dry dough won't stretch into a windowpane easily. (强筋面粉蛋白质含量多少？我没有用过。但是看小红书姐妹说超市的高筋粉不容易出膜。厨师机我主要是中速，低速打，高速五分钟有点久。如果打一个小时不出膜有可能已经打断筋了。鸡蛋忘记不影响出膜，但是面团含水量就不够了，如果面团太干会影响出膜 那是不行，赶紧换。 姐妹看一下我有一篇笔记<<吐司心得分享>>,希望能帮到你) - Q: I happened to need to swap heavy cream for milk today! Your photo note says 34-44g, but when I calculated it I got 34-47g. Did I calculate it right? (請問我今天剛好有淡奶油替換牛奶的狀況，按舉例說明34-44，可是我怎麼算都是34-47，是不是沒有理解正確呀) A: I must have miscalculated slightly since I didn't use a calculator! (可能我算错了，我没有用计算器。 谢谢妹妹，我去改一下，当时一边写一边口算的 淡奶油的含水量差异比较大，我们就拿70%左右来算的话，100克牛奶含水量88克左右，那么125克左右的淡奶油相当于100克左右的牛奶的含水量。) - Q: What if I only have milk powder and no fresh milk? How do I convert that? (那如果只有奶粉呢，没有牛奶这个比例怎么换算呢) A: Do you mean reconstituting milk powder with water to replace liquid milk? (妹妹的意思是用奶粉兑水来替代牛奶吗？ 90克水兑15克奶粉试试。) - Q: If I want to add fresh fruit like blueberries to the dough, how should I reduce the water? (请问如果要加入蓝莓等水果的话，水量怎么比例减少啊？) A: Are you blending blueberry puree into the dough, or folding whole berries in as a filling? (是果汁加在面团里还是水果裹在面包里呢？ 蓝莓含水量还挺高的，90%左右。) - Q: Can I replace all the milk in a recipe with heavy whipping cream, and how will that change the texture? I opened a 1-liter carton of heavy cream and want to use it up quickly! (请教一下，配方里的牛奶可以全部替换成淡奶油吗，做出来口感会有什么不同，因为1升的淡奶油想开封赶快用完) A: Check out my 'Cotton-Soft Heavy Cream Pullman Loaf' recipe! That is my go-to formula whenever I want to use up leftover heavy whipping cream. Happy baking! (请参考我的“像棉花一样的淡奶油吐司”，这就是我为了消耗淡奶油的时候用的方子，祝成功 液体不能全是淡奶油，含油脂量太高。) - Q: How do you find out the water content of other liquids, like unsweetened soy milk? (老师求问那液体的含水量一般怎么得知呢，比如豆浆啥的) A: Unsweetened soy milk is around 92% water. I read a baking reference chart years ago and jotted down the water percentages of the most common liquids. (豆浆92%左右。我以前在哪看过，然后就记下了常用的几种液体的含水量。) - Q: How much heavy whipping cream equals the water content of 200g of milk? (200g牛奶等于多少淡奶油呢？这个怎么换算呢) A: The water in 200g of milk (about 176g water) is roughly equivalent to the water content in 250g to 300g of heavy whipping cream. (200克牛奶的含水量相当于250克左右的淡奶油的含水量) - Q: How should the amount of water be reduced proportionally if I want to add blueberries and other fruits? (请问如果要加入蓝莓等水果的话，水量怎么比例减少啊？) A: Is it the juice added to the dough or the fruit wrapped in the bread? Blueberries have a relatively high water content, around 90%. (是果汁加在面团里还是水果裹在面包里呢？ 蓝莓含水量还挺高的，90%左右。) - Q: Teacher, how is the water content of liquids usually determined, for example, like soy milk? (老师求问那液体的含水量一般怎么得知呢，比如豆浆啥的) A: Soy milk is about 92%. I saw it somewhere before and then memorized the water content of several commonly used liquids. (豆浆92%左右。我以前在哪看过，然后就记下了常用的几种液体的含水量。) - Q: Dear, I'm making toast with scalded dough, how do I adjust the milk ratio? (亲，我做吐司加烫种了，怎么放比例牛奶) A: Please refer to Teacher Wu Kegi's four-season toast recipe, which is a scalded dough method. (请参考吴克己老师的四季吐司配方，是烫种的) - Q: I would like to ask how to convert the amount for a single bread. The videos made by the teacher usually show the amount for multiple finished products. (我想请问一下 单个面包的用量怎么换算呢 老师出的视频一般都是多个成品的用量) A: Generally, the amount of flour for one toast is 250 grams. Start by following a specific recipe and make a few, and you'll gradually get the feel for it (一般一个吐司的面粉量是250克。先按照现成的具体的方子做几个慢慢就会有感觉啦) --- ### Japanese Nama Shokupan (Raw Toast) ❤️ Chef Wu Keji's Formula ❤️ Sponge Method | 日式生吐司❤️吴克己老师的配方❤️中种法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60ea50d600000000010256b8/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60ea50d600000000010256b8/ - Category: toast - Fermentation: sponge - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 180°C - Bake Time: 32 min - Ingredients (EN): Sponge: Bread flour 320g; Sponge: Water 181g; Sponge: Salt 1g; Sponge: Instant dry yeast 3.5g; Main dough: Bread flour 218g; Main dough: Ice water 150g; Main dough: Instant dry yeast 2g; Main dough: Sweetened condensed milk 27g; Main dough: Sugar 60g; Main dough: Heavy whipping cream 27g; Main dough: Butter 27g - Ingredients (ZH): 中种: 高筋粉320克; 中种: 水181克; 中种: 盐1克; 中种: 干酵母3.5克。; 主面团: 高筋粉218克; 主面团: 冰水150克; 主面团: 干酵母2克; 主面团: 炼乳27克; 主面团: 糖60克; 主面团: 淡奶油27克; 主面团: 黄油27克。 Notes (EN): Chef Wu Keji's Nama Shokupan has an incredible feathery shred. The texture is super tender and pillowy soft inside, perfect for tearing apart and eating right away. The flavor has a gentle sweetness balanced by a tiny hint of saltiness, where everything feels just right. 🍞 Ingredients: (Makes two 450g Pullman loaf pans) 🎈 Sponge (Chongzhong): Bread flour 320g, water 181g, salt 1g, instant dry yeast 3.5g. 🎈 Main dough: Bread flour 218g, ice water 150g, instant dry yeast 2g, sea salt 8g (some fellow bakers mentioned this amount felt too salty and you can use 6g instead; personally I think this saltiness balances the sweetness just right, though different salts vary in salinity), sweetened condensed milk 27g, sugar 60g, heavy whipping cream 27g, butter 27g. 🍞 Instructions: 1️⃣ As shown in Picture 3, mix all the sponge ingredients together the night before to form the sponge dough. Refrigerate for about 15 hours. 2️⃣ After 15 hours, tear the sponge into small pieces and mix with all main dough ingredients except the heavy whipping cream and butter. Mix on low speed and then switch to medium speed until it reaches the thick membrane stage (medium gluten development). Add the heavy whipping cream and softened room-temperature butter, and mix until it pulls a thin, translucent membrane (full windowpane stage). At this point the dough surface will be smooth and will cleanly release from the mixer bowl. 3️⃣ Shape the dough into a tight ball, cover, and let it rest for a 30-minute intermediate fermentation. Gently degas the large air bubbles and divide into 4 equal portions (2 portions per loaf, making 2 loaves total). Shape into tight balls, cover, and give them a bench rest for about 10 minutes, then roll out, coil, and place into the pans. 4️⃣ Proof until the pans are 70% full. Bake at 180°C for about 32 minutes. (I used a small countertop oven today which runs quite hot; for a larger built-in oven, bake at 190°C for about 37 minutes, so adjust according to how your oven runs.) 5️⃣ Tap the pans firmly on the counter right out of the oven to release steam, unmold, and cool on a wire rack. 🌼 Baker's Notes: 1 This recipe comes from a video by Chef Wu Keji. Pictures 5 and 6 show the formula and instructions captured from the video. 2 The chef's original formula makes 3 loaves, and I scaled it down to 2 loaves. 3 The term 'cream' in the Taiwanese screenshot refers to butter. 4 Both the heavy whipping cream and butter are added later in the mixing process. 5 When adding ingredients, keep the yeast separate from the salt and sugar. I usually put the salt and sugar at the very bottom with the liquid, add the flour on top, and place the yeast on last so the yeast does not touch the salt and sugar. 6 After mixing the sponge, the chef recommends letting it sit at room temperature for 15 minutes before refrigerating. I put mine straight into the fridge, for your reference. 7 When adding water, the chef suggests holding back 1/5 of the liquid and adding it gradually as needed to prevent the dough from getting too wet. #WaysToMakeToast Notes (ZH): 吴克己老师的这款生吐司非常非常非常拉丝，口感很嫩，里面很软绵，直接撕着就开吃，味道是淡淡地甜中带着一丢丢咸味，一切都是刚刚好的感觉。 🍞用料：(两个450克吐司模用量) 🎈中种：高筋粉320克，水181克，盐1克，干酵母3.5克。 🎈主面团：高筋粉218克，冰水150克，干酵母2克，海盐8克(有小伙伴反应这个量太咸，可以用6克，我个人觉得这个咸度跟甜的碰撞刚刚好。不过也有可能盐的咸度存在差异)，炼乳27克，糖60克，淡奶油27克，黄油27克。 🍞做法： 1️⃣如图三所示，头天晚上混合好所有中种面团用料，做好中种。进冰箱冷藏15小时左右。 2️⃣15小时后，把中种撕小块，跟主面团中除淡奶油跟黄油外所有用料混合，低速转中速，打至可以拉出厚膜，加入淡奶油和室温软化的黄油，打至可以拉出薄膜，也就是面团达到完全扩展阶段，此时面团表面光滑，不沾面缸。 3️⃣面团滚圆，盖好，静置，也叫延续发酵半小时。把面团轻轻排掉大气孔，分成等量的四份(每个吐司两份，一共两个吐司),滚圆，盖好，松弛十分钟左右，擀卷入模。 4️⃣发酵至模具7分满，烤箱180度32分钟左右。(我今天用的是小烤箱，火力比较猛，如果是大的嵌入式需要190度37分钟左右，所以大家要根据自家烤箱脾气调整。) 5️⃣出炉要震模再脱模，晾凉。 🌼几点说明： 1方子是吴克己老师的一个视频来的，图五，图六有配方跟做法，是视频的截图。 2老师的配方是3个吐司的量，我换算成两个。 3截图里的奶油是指黄油。 4淡奶油跟黄油都是后加的。 5加配料的时候注意酵母跟盐，糖分开，通常我是把盐，糖先放在最下面跟液体一起，然后加上面粉，最后放上酵母，这样酵母就不会跟盐糖一起了。 6中种做好后老师建议室温15分钟后再进冰箱。我是直接进的。大家参考。 7加水的时候，老师建议预留1/5，看情况慢慢加，以防液体量太多。 #吐司的N种做法 Distilled Q&As (12): - Q: Why didn't my loaf get that feathery shred? (请问我做的不拉丝 会是因为什么呢) A: The most common reasons for a lack of shred are using the wrong flour, not mixing the dough to a proper windowpane stage, over-proofing, or not controlling the dough temperature properly. (不拉丝的原因最常见的是面粉是否用对，面团是否打出膜，发酵有没有过渡，面温是否控制好。 气泡有点多有可能提早发酵了 那咱们就把原因归给夏天吧，祝下次成功拉丝) - Q: I scaled the recipe for one loaf, but I accidentally put the two-loaf amount of salt into the sponge. Will that be a problem? (做一个吐司的量 做中种的时候盐居然放成了两个吐司的会不会有问题啊) A: The sponge itself uses very little salt, so it shouldn't be a big issue. Just reduce the salt in the main dough to 1.5g to balance it out. (中种本身盐的量就不多，应该问题不大。这样到时候主面团要减盐，放1.5克就够了。 不客气，祝妹妹成功) - Q: For a 100% autolyse method, is it right to refrigerate for two hours and then add yeast when kneading? I tried twice and it didn't rise at all. I'm not sure if it's a yeast problem. (请问一下我100%水合法.放冰箱两个小时之后再揉面时放酵母对不对？我试了两次都没有发酵起来，不知道是不是酵母的问题) A: In theory, the classic autolyse mixes only flour and water, rests for 30 minutes, and then adds the remaining ingredients to knead, which develops gluten easily. My personal habit is to mix everything except butter, chill it in the fridge for 30 minutes, and then knead briefly to reach a windowpane. My shortcut isn't strictly textbook, but it works well for me. (理论上正确的做法是只放水跟面粉混合好，半小时再加入别的一起揉，很容易出膜。我个人的习惯是除了黄油以外，混合好就进冰箱，半小时取出来，稍微揉揉很容易出膜。我的做法不一定对，但是我习惯了。 加入黄油后如果成团很好了，那就检查一下是否可以拉出薄膜，以免打过头了。黏糊有可能是面温高开始发酵也能是打过头了。现在这个天气很容易面温过高，确实不容易。水量是否适量要慢慢去体会，多做几次多观察面团的状况跟最后的成品，慢慢就知道了) - Q: In step 3, what does resting for a 30-minute intermediate fermentation mean? Making it right now, waiting online! (老师，第三步，静置，延续发酵半小时是什么意思？正在做，在线等) A: It just means letting the covered dough rest for 30 minutes before dividing and shaping. (就是放半小时再做 没关系，不用延长，半小时让面团松弛方便整形。) - Q: How thoroughly does the sponge dough need to be mixed? Is 5 minutes on low speed in a stand mixer enough? Second question: after reaching the full windowpane stage, you mention resting for 30 minutes. Does it need to double in size during that time? (不用放糖？) A: Five minutes on low speed is plenty for the sponge dough. I always mix it by hand without kneading hard, just bringing everything together into an even ball. (60克，再看看 可以减到40) - Q: Can bread or loaves made with fresh milk be stored in the freezer for a month? (请教一 下，是风炉烤，还是平炉呀) A: Yes. Let the loaf cool completely, slice it, seal it airtight, and freeze it right away. I have a separate post on storing bread. I usually finish mine within two weeks and the texture is just like fresh-baked. Sometimes I keep slices for over a month and they are still fine. The key is sealing them tightly so they don't dry out or absorb freezer odors. (我主要没的选择，没的比较。) - Q: My sponge didn't rise by the next day after chilling in the fridge. Can I put it in the oven at a warm temperature to finish fermenting? (请问，混合中种面团需要混合成什么程度？用厨师机低速混合5分钟足够妈？第二个想问，打出手套膜后，您这个上面说放半小时？需要看是不是发酵至两倍大吗？) A: Yes, let it continue fermenting at room temperature or in a proofer to let it catch up. (中钟面团低速五分钟够了。我都是手揉，其实也没使劲揉，就是混合均匀揉成团。 这个配方不需要看两倍大，因为中种大过程其实已经发酵了一次了，半小时是延续发酵 对，中种要有蜂窝组织 这看起来像是发过头，面筋断了 天气凉的时候可以室温半小时至一小时后放入冰箱，过夜后会长大) - Q: Can I leave out the sweetened condensed milk? (请问用鲜奶做的吐司或面包可以冷冻保存一个月嘛) A: You can, though you will miss out on the signature flavor of the chef's formula. (做好凉透切好，立马速冻，注意密封好，我有一篇保存吐司的笔记。我一般两周吃完，口感跟做好时无差。有时候也会有一个多月的，也是可以的。关键是一定要密封好，要不然会风干并且吸收冰箱的各种异味而变质。) - Q: After refrigerating overnight and it didn't rise, can I try to put it in the oven to ferment again? (冷藏后第二天没发起来 能不能放烤箱试问再次发酵？) A: Leave at room temperature or in a fermentation box is better, continue to ferment and try It could be that the dough was not kneaded properly, or the protein content of the flour might be insufficient, or it might have been over-fermented. Has the dough been kneaded to the point where it can be stretched into a very thin membrane? If the flour can be used for other toasts, then it's just a matter of adjusting the fermentation temperature and time. (放室温或者发酵箱更好，继续发酵试试 有可能是面没有打到位，也有可能面粉蛋白质含量不够，也有可能发酵过头。 面团有没有打到可以拉出很薄的膜？ 面粉如果做别的吐司都可以的话，那就是发酵的温度时间调整一下) - Q: Can I skip the condensed milk? (请问不放炼乳可以吗) A: It's fine, but it will lack the soul of the recipe provided by the teacher. Mmm-hmm (可以的，但是就少了老师这个配方的灵魂了) - Q: Hello teacher! Do I put the dough in the refrigerator to chill right after kneading the poolish? (老师你好！中种揉好就直接放冰箱冷藏吗？) A: Mmm, yes. But Teacher Wu Kegi suggests leaving it at room temperature for 15 minutes before putting it in the fridge, so that the yeast can start working better at room temperature. So, sisters, it would be better to leave it for 15 minutes before putting it in the fridge. You're welcome (嗯嗯，对的。但是吴克己老师建议室温15分钟以后再进冰箱，让酵母在室温中可以更好的开始工作。所以，姐妹放15分钟再进冰箱会更好) - Q: The day before yesterday, I accidentally made raw toast. Using scalded dough + Polish dough, the dough was quite wet. The result was very soft and quite fragrant with the aroma of flour. I want to try your recipe. (前天误打误撞，做了生吐司。烫种+波兰种，面团比较湿。做出来很柔软，挺香有面粉香。要试试你的方子) A: Mmm, this one will have a bit less flour aroma but a lot more other flavors. To avoid the dough being too wet, reserve some liquid. However, this one is less wet than the scalded dough plus Polish sourdough method. The dough must be kneaded properly; the finished product is really delicious. Does "younger sister" refer to the dough not rising because of using scalded flour? Is it the Four Seasons Toast? The whole wheat dough won't be too wet because the seed dough is relatively dry. The liquid part of the main dough is added and kneaded evenly to make the dough just right. If you're not sure, you can add the liquid part of the main dough gradually, don't add it all at once. (嗯嗯，这款会少一点点面粉香，多很多别的风味。为了避免万一面团太湿，预留一点液体。不过这款比烫种加波兰种的要不湿。面团一定要打到位，成品真的非常好吃。 妹妹是指用了烫种的面团发不起来吗？是四季吐司那个吗？ 全中种不会太湿，因为种面团是比较干的，主面团的液体部分加进去揉匀后面团才刚好，不放心的话主面团的液体部分可以慢慢加，不要一次加完) --- ### Sponge Method Pull-Apart Condensed Milk Loaf ❤️ Chef Wu Keji's Recipe | 中种手撕炼乳吐司❤️吴克己老师的方子 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60e8bd13000000000102a59b/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60e8bd13000000000102a59b/ - Category: toast - Fermentation: sponge, direct - Oven Temp: 190°C - Bake Time: 35 min - Ingredients (EN): Sponge: Bread flour 210g; Sponge: Water 127g; Sponge: Instant dry yeast 3g; Main dough: Bread flour 90g; Main dough: Ice water 30g; Main dough: Egg 30g; Main dough: Sugar 15g; Main dough: Salt 4g; Main dough: Sweetened condensed milk 45g; Main dough: Instant dry yeast 1g; Main dough: Butter 25g - Ingredients (ZH): 中种: 高筋粉210克; 中种: 水127克; 中种: 干酵母3克; 主面团: 高筋粉90克; 主面团: 冰水30克; 主面团: 鸡蛋30克; 主面团: 糖15克; 主面团: 盐4克; 主面团: 炼乳45克; 主面团: 干酵母1克; 主面团: 黄油25克。 Notes (EN): 🍞 Ingredients: 🎈 Sponge (Chongzhong): Bread flour 210g, water 127g, instant dry yeast 3g 🎈 Main dough: Bread flour 90g, ice water 30g, egg 30g, sugar 15g, salt 4g, sweetened condensed milk 45g, instant dry yeast 1g, butter 25g. 🍞 Instructions: 1️⃣ Referring to Picture 3, knead the sponge ingredients into a ball and place straight into the fridge to ferment for 14 to 17 hours. Mine chilled for 17 hours. See Picture 4 for how it looks after 17 hours. 2️⃣ Tear the sponge into small pieces and combine with all main dough ingredients except the butter. Mix on low speed for 2 minutes, then medium speed for 2 minutes. Check the dough; once it pulls a thick membrane, add the softened room-temperature butter. Mix on low speed until the butter is absorbed into the dough, then switch to medium speed for 2 minutes, and finish on low speed until it reaches the full windowpane stage with a thin, translucent membrane. 3️⃣ Shape the dough into a tight ball and let it rest and ferment for about 30 minutes until doubled in size. Dust the surface lightly with flour, press gently to degas the large air bubbles, and divide into 3 equal portions. Shape into tight balls, give them a 10-minute bench rest, then roll out, coil, and place into the pan. 4️⃣ Proof until the pan is 90% full. Bake at 190°C for about 35 minutes, tenting with aluminum foil once the top browns. 5️⃣ Tap the pan firmly right out of the oven, unmold, and cool on a wire rack. 🌼 Comparison with yesterday's direct-method condensed milk loaf: 1 Mixing: The sponge method develops a windowpane faster. 2 Proofing speed: The sponge method proofs much faster. 3 Aroma: The direct method has a noticeably richer milky aroma thanks to the milk powder and fresh milk, whereas the sponge version is lighter. 4 Texture: The direct method has a slightly softer interior and more feathery shred. 5 What they have in common: Both are delicious. Notes (ZH): 🍞用料： 🎈中种：高筋粉210克，水127克，干酵母3克 🎈主面团：高筋粉90克，冰水30克，鸡蛋30克，糖15克，盐4克，炼乳45克，干酵母1克，黄油25克。 🍞做法： 1️⃣参考图三，把中种的用料揉成一个面团，直接进冰箱冷藏14至17小时左右，我的是17小时。17小时后的状态参考图四。 2️⃣把中种撕成小块，跟主面团内除黄油以外的所有用料混合，低速两分钟转中速两分钟，检查一下，如果可以拉出厚膜了就加入室温软化的黄油，再先用低速让黄油跟面团融合，然后转中速两分钟，再转低速打到完全扩展阶段，可以拉出薄膜。 3️⃣面团滚圆进行松弛发酵半小时左右。发酵至两倍大，表面撒一点干粉，轻轻摁压排掉大气泡，分成等量的三份，滚圆，松弛十分钟，擀卷入模。 4️⃣发酵至模具9分满，烤箱190度，35分钟左右，中途上色后盖锡纸。 5️⃣出炉后要震模，脱模，晾凉。 🌼跟昨天的直接法炼乳吐司比较： 1打面，中种出膜快。 2发酵速度，中种的快很多 3香味：直接法的奶味明显浓郁，这应该是奶粉和牛奶的功劳，中种的清淡些。 4口感：直接法的里面更柔软些，更拉丝些。 5共同点，就是都很好吃。 Distilled Q&As (25): - Q: Can I replace the ice water with ice-cold milk? (可以把冰水换成冰牛奶吗) A: Yes, you can. Keep in mind that milk is about 87% water, so scale the amount accordingly. (可以的，注意牛奶含水量87%左右，需要换算一下 我有空写个笔记，好多人问 妹妹，笔记写好了 妹妹参考我的一篇关于换算的笔记) - Q: Is leaving out the milk also why the milky aroma isn't as strong? (没有用牛奶是不是也是香味欠佳的原因) A: Yes, milk is a big factor too. Thanks for the reminder! (对，牛奶也是重要因素，谢谢妹妹提醒 可以哒，用量换算调整一下 牛奶含水量87%左右。最后操作的时候，预留20克左右水慢慢加。) - Q: For proofing to 90% full, do you do this in the oven? At what temperature? (亲 发酵之九分满 这个是在烤箱里发酵吗？温度多少) A: Yes, I proof it in the unheated oven with a bowl of boiling water inside. (对，我是烤箱常温，就是没有加热，然后放了一盆开水这样。 我基本是烧开了放进去，中途看情况换一到两次。水盆不要直接接触吐司模，保持一点距离 我没有盖，需要湿度) - Q: For a 70% sponge loaf, after mixing with the main dough and kneading to a full windowpane, does it need a full first proof before shaping? (博主，想请教你，百分之70的中种吐司混合主面团，揉出手套膜后需要进行一发后再整形吗) A: A 30-minute bench rest is enough before dividing and shaping. (松弛半小时就可以整形。 不客气哒，这种情况可以发酵箱半小时。如果白天，我有时候会放在相对温暖的地方，比如窗口有阳光的地方，或者关了火的还有点余温的灶头 。发酵箱的好处就是可以短时间就达到效果) - Q: Is the finished dough supposed to be slightly sticky to the touch, though fine if my hands are wet? Also, do you never need high speed during the entire mixing process? Thanks. (請問打好的面團是有點沾手的嗎？不過如果手是濕的就還好！是對的嗎？ 請問全程都不需要高速打面團嗎？謝謝。) A: Check whether the sides of the mixer bowl are clean and the dough surface is smooth. If not, mix a little longer. If it is smooth and just slightly tacky, shape it into a tight ball; if it doesn't stick to your hands once rounded, it's good to go. You can use medium-high speed briefly during the middle of mixing. (打面缸壁有没有干净?面团有没有光滑，如果还没有就试试再继续打一会儿。如果都光滑了，一点点粘手，可以把面团滚圆的状态，滚圆后不粘手也是可以的 。打面中途可以中高速打一小会。) - Q: Can I bake this as a lidded Pullman loaf? (亲 可以加盖烤吗) A: Yes, for a lidded loaf, just proof until the pan is 70% full. (可以的，加盖发到7分满就可以了 恭喜妹妹，我去你笔记看了，组织很好，个头也合格的。) - Q: Oh no, I made the sponge at 1 AM yesterday and forgot to put it in the fridge. It sat at 13°C room temperature for 8 hours and rose 4 to 5 times in size with bubbles on top. I put it in the fridge before checking if it smelled sour. What should I do? (我完了，昨天凌晨一点做了中种，忘记放冰箱，13度左右室温放了8个小时，我看种已经45倍大表面有泡泡了还没闻有没有酸味放冰箱了，怎么办呀) A: No worries! You can use it as old dough (pâte fermentée). Divide it into 50g portions, wrap tightly, and freeze. Thaw at room temperature to soften before adding a piece to your main dough. Use within a month. (没事，可以当老面使，50克一块分割好，密封保存放冰箱冷冻，用的时候取出来室温变软就可以加到主面团里。一个月内用完 直接把50克老面加进去就行，别的都不变。但是烘烤的时间相对需要久一点。 每个吐司加五十克老面) - Q: I put mine straight into the fridge overnight and it didn't rise at all. (我直接进冰箱一晚上一动都没动) A: Next time, let it sit at room temperature for an hour before putting it in the fridge. (下次试试室温一小时再放进去 好赞。如果隔夜中种没有发酵好可以继续室温发酵的。) - Q: Hi, I used fresh compressed yeast for the sponge method and fermented it for 16 hours, and the baked bread has a strong yeasty alcohol smell. Was the fermentation time too long? (你好，请问中种法用的鲜酵母，发酵16小时，烤出来酒味好重。是时间太久了吗？) A: Did the sponge already smell strongly of alcohol when you took it out of the fridge after 16 hours? (冰箱16个小时取出来的中种酒味重吗？ 要不试试缩短点时间，大概是鲜酵母太给力了) - Q: Rave review👍 (狂赞👍) A: Thank you sister for your continuous support and encouragement❤️❤️❤️ (谢谢妹妹一直以来的支持跟鼓励❤️❤️❤️) - Q: Is this a 450g loaf of bread? (请问这是一个450g的吐司量吗。) A: Yes, the amount of flour is a bit large, so the baking time might need to be a little longer relatively. (是的，面粉量有点大，可能烤的时间需要相对长一点点) - Q: Do I need to change the baking time and temperature for low-sugar toast boxes? (请问低糖吐司盒要换烤的时长和温度吗) A: Low-sugar mold needs adjustment (低糖模子要调整的) --- ### ❤️ Pull-Apart Condensed Milk Loaf ❗ So Good You Can't Stop Eating ❗ | ❤️手撕炼乳吐司❗好吃得停不下来❗ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60e781c7000000000102a13f/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60e781c7000000000102a13f/ - Category: toast - Fermentation: direct - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 190°C - Bake Time: 33 min - Ingredients (EN): Bread flour 270g; Sugar 15g; Milk powder 10g; Sweetened condensed milk 50g; Salt 3g; Egg 25g; Milk 100g; Ice water 20-40g (adjust as needed; my climate is very dry so I used 40g); Instant dry yeast 3g; Butter 25g - Ingredients (ZH): 高筋粉270克; 糖15克; 奶粉10克; 炼乳50克; 盐3克; 鸡蛋25克; 牛奶100克; 冰水20-40克(酌情增减，我住的地方很干，我用了40克); 干酵母3克; 黄油25克。 Notes (EN): My bread flour finally arrived! After two days without flour, this toast lover couldn't wait to whip up a direct-method pull-apart condensed milk loaf. Right after taking photos, I tore off and ate a whole mountain peak in one sitting, then rushed to type up the recipe. The feathery shred is incredible. If you love soft, shreddable bread, you have to try this ❤️. 🍞 Ingredients: (One 450g Pullman loaf pan) Bread flour 270g, sugar 15g, milk powder 10g, sweetened condensed milk 50g, salt 3g, egg 25g, milk 100g, ice water 20-40g (adjust as needed; my climate is very dry so I used 40g), instant dry yeast 3g, butter 25g. 🍞 Instructions: 1️⃣ Mix all ingredients except the butter into a rough ball, cover, and chill in the refrigerator for 30 minutes. 2️⃣ After 30 minutes, mix in the stand mixer on low speed for about 3 minutes, then switch to medium speed for 2 minutes. Check if it can pull a thick membrane. Once ready, add the softened room-temperature butter. Mix on low speed for 2 minutes until the butter is fully incorporated, then switch to medium speed for 3 minutes, and finish on low speed until the dough surface is smooth and pulls a thin, translucent membrane (full windowpane stage). My final dough temperature out of the mixer today was 25.3°C. 3️⃣ Shape the dough into a tight ball, cover, and let it bulk ferment (first proof) for about 1 hour until doubled in size. 4️⃣ Lightly flour your work surface, gently degas the large air bubbles, and divide the dough into 3 equal portions. Gently shape into balls and give them a 15-minute bench rest. 5️⃣ Shape by rolling out and coiling, then place into the pan. Today I put a bowl of boiling water in the microwave to create warm steam for the second proof. 6️⃣ Proof until the pan is 90% full. Bake at 190°C on the lower-middle rack for about 33 minutes. Tent with aluminum foil promptly once the top browns. 7️⃣ Tap the pan firmly right out of the oven, unmold, and cool on a wire rack. ❤️ Baker's Tips: 1 If you live in a warm climate, be sure to chill the dough in the fridge for 30 minutes to keep the dough temperature down. Bakers in the southern hemisphere where it is currently winter can skip this chilling step. 2 Hold back about 15g of the liquid and add it gradually, as water absorption varies widely across different flours. 3 I used Bob's Red Mill bread flour today. It performs great and I highly recommend it. 4 Adjust the baking temperature and time according to how your oven runs. 5 The crumb of this loaf is so pillowy soft that I couldn't even slice it with a knife and just tore it apart by hand. The interior is moist and tender, and it's so good you can't stop eating. Notes (ZH): 高筋粉终于收到啦，断粮两天的吐司精的我迫不及待地霍霍了一个直接法的手撕炼乳吐司。 拍完照，一口气撕着吃了一个山峰，赶紧来码方子，太拉丝了，喜欢拉丝的你一定要试试❤️。 🍞用料:(一个450克吐司模) 高筋粉270克，糖15克，奶粉10克，炼乳50克，盐3克，鸡蛋25克，牛奶100克，冰水20-40克(酌情增减，我住的地方很干，我用了40克)，干酵母3克，黄油25克。 🍞做法: 1️⃣把除黄油以外的所有用料揉成一个团，进冰箱冷藏半小时。 2️⃣半小时后，厨师机，低速打三分钟左右转中速两分钟，看一下是不是可以拉出厚膜，可以的话加入室温软化的黄油，低速两分钟让黄油跟面团完全融合后转中速三分钟，再转低速，直至面团表面光滑，可以拉出薄膜。我今天出缸的温度是25.3。 3️⃣面团滚圆，盖好，基础发酵。一小时左右。面团发酵至两倍大。 4️⃣案板撒干粉，面团轻轻排掉大气孔，分成等量的三份，轻轻滚圆，松弛十五分钟。 5️⃣整形，擀卷入模。我今天是放了一碗开水在微波炉制造蒸汽，进行二次发酵。 6️⃣发酵至九分满，烤箱190度，中下层，33分钟左右。中途上色后及时盖上锡纸。 7️⃣出炉后要震模，再脱模。晾凉。 ❤️温馨提示: 1气温高的地方的小伙伴一定要记得把面团放进冰箱半小时降温。南半球的小伙伴现在是冬天，可以跳过这一步直接进行操作。 2液体量预留15克左右慢慢加，面粉吸水性差异太大。 3我今天用的是鲍勃红磨坊的高筋粉，很好，推荐。 4烤箱温度时间要根据自家烤箱脾气调整。 5这款面包里面非常柔软，我根本没法下刀切，就直接撕着吃，里面很湿润，口感很好，好吃的停不下来，喜欢的小伙伴一定要试一试。 Distilled Q&As (5): - Q: I tried this recipe today and felt the overall hydration was a bit low. (今天试了这个方子 我感觉总体含水量还是有点低) A: Thanks for the feedback! If your dough feels dry, feel free to add a bit more liquid. The weather where I live is super dry, so I was actually worried the hydration might be too high ☺️. (谢谢姐妹反馈，如果干就适当的加一些液体。我这天气特别干，我还一直担心含水量太高☺️。 姐妹好赞，看情况及时调整👍👍) - Q: This is unfair! I just resolved to start a low-sugar, low-carb diet today, and this popped up on my feed. Well, I'll start the diet the day after tomorrow and bake this tomorrow! (太不人道了。今天下决心开始低糖低碳水减肥，给我推这个。嗯，后天开始吧！明天试试这个。) A: High five, that happens to me all the time too! (握手握手，我也是经常这样的) - Q: Is there a big difference in taste between this direct method and the sponge method? (请问这个和中种法做出来的味道差别大吗) A: Eaten on the same day, there isn't much difference in flavor. The sponge method stales a bit more slowly, so if you keep it for two days, the sponge version wins out. (当天吃味道差别不大。中种法做的会老化的慢一点，如果放两后应该是中种的胜出) - Q: For the first bulk fermentation, do you proof it at 28°C room temperature or in the oven at 35°C? (请问第一次基础发酵是室温28℃还是放烤箱35℃发酵呢？) A: I did the first proof at room temperature, which was in the twenties (°C). (我这次基础发酵就室温。二十几度。) - Q: If I wrap an ice pack around the stand mixer bowl, can I skip the 30-minute fridge rest? (如果用厨师机冰袋的话，是不是不用放冰箱冷藏了？) A: Give it a try. As long as you keep the dough temperature from getting too high, it works. (试试。只要面温不要高上去就行) --- ### Flour Tortillas ❤️ Diet-Friendly Option Included | 墨西哥卷饼Tortillas❤️减肥也友好 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60e62d8400000000010286e9/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60e62d8400000000010286e9/ - Category: buns - Ingredients (EN): 🍍 Ingredients: (Makes 16 tortillas); All-purpose flour 450g; Salt 5g; Baking powder 5g; Olive oil, canola oil, or other cooking oil 40g; Water 240g (water absorption varies slightly across flours, so adjust as needed); Repeat with the remaining 15 dough balls - Ingredients (ZH): �用料: (此用量可以做16个饼); 中筋面粉450克; 盐5克; 泡打粉5克; 橄榄油或者菜籽油或者别的炒菜油40克; 水240克。(不同面粉吸水量略有差异，用水量会有上下); 连续相同方法操作剩下的15个小面团 Notes (EN): I ran out of bread flour at home and my new order hasn't arrived yet, so I put my all-purpose flour to work (see the end of the post for a diet-friendly version). 🍍 Ingredients: (Makes 16 tortillas) All-purpose flour 450g, salt 5g, baking powder 5g, olive oil, canola oil, or other cooking oil 40g, water 240g. (Water absorption varies slightly across flours, so adjust the water amount as needed.) 🍍 Instructions: 🎈 Stir the flour, salt, and baking powder together with chopsticks. Slowly pour in the warm water and oil while stirring with chopsticks until shaggy flakes form, then knead briefly by hand. Cover with plastic wrap and let the dough rest for 10 minutes. After 10 minutes, knead again and it will easily come together into a smooth dough. 🎈 Once smooth, divide the dough into 16 equal pieces, roll into balls, and cover with a damp towel or plastic wrap to rest for 15 to 20 minutes (any time under 2 hours is fine). 🎈 Take one dough ball, dust the work surface with flour, and roll it out into a thin round. Heat a dry skillet over medium heat. Lay the tortilla in the hot pan. Once bubbles puff up on the surface, flip it over and cook briefly on the other side. Transfer to a plate and cover immediately with a clean kitchen towel so they stay soft and don't dry out. 🎈 Repeat with the remaining 15 dough balls, and dig in! 🎊 Wrap them around your favorite meats and veggies, or eat them plain since they are fragrant and delicious on their own. For a diet-friendly version, replace part or all of the all-purpose flour with whole wheat flour, adjusting the water amount as needed while keeping the method the same. Enjoy them plain or wrap them with bacon, avocado, or your favorite low-fat, low-calorie fillings. Notes (ZH): 家里的高筋粉用完了，新买的还没收到，于是霍霍中筋粉（减肥的吃法看最后） 🍍用料：(此用量可以做16个饼) 中筋面粉450克，盐5克，泡打粉5克，橄榄油或者菜籽油或者别的炒菜油40克，水240克。(不同面粉吸水量略有差异，用水量会有上下) 🍍做法： 🎈将面粉，盐，泡打粉用筷子搅拌均匀，慢慢加入温水跟油用筷子搅拌成棉絮状，然后用手稍微揉揉面团，盖上保鲜膜让面团休息十分钟。十分钟后继续揉揉，基本就很容易揉光滑了。 🎈面团揉光滑后，分成等量的16份,滚圆，盖上毛巾或者保鲜膜醒15或者20分钟左右，不要超过两小时都可以。 🎈取一个面团，案板上撒点干粉，擀成薄饼。 平底锅中火，加热后，把饼皮放上去，看到起泡后翻面，再继续煎一会出锅，出锅后装盘用干净毛巾盖着，要不然很容易变干。 🎈连续相同方法操作剩下的15个小面团，搞定，开吃。 🎊可以卷自己喜欢的肉肉菜菜各种吃，直接吃味道也很好，很香。 减肥的吃法是用全麦粉替代部分或者全部中筋粉，水量做相应调整，酌情增减，做法不变。直接吃，或者夹培根牛油果，或者别的一些低脂低卡的东东。 Distilled Q&As (1): - Q: Congrats on starting to make videos! (恭喜你开始做视频了) A: Thanks for the encouragement! Videos take so much time compared to photos, so I can only practice making them occasionally. (谢谢妹妹鼓励，视频好费时间，照片快太多太多了，只能偶尔练习练习 好喜欢妹妹的视频，相当治愈，非常美好，陪伴了我那一段超级落寞日子，感谢) --- ### ❗ Test ❗ Does Old Dough (Pâte Fermentée) Bread Actually Taste Sour⁉️ | ❗测试❗老面吐司究竟酸不酸呢⁉️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60e4c169000000002103e82a/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60e4c169000000002103e82a/ - Category: toast - Fermentation: levain, old-dough, direct - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 190°C - Bake Time: 33 min - Ingredients (EN): Bread flour 250g; Ice water 135g (adjust as needed); Egg 25g; Sugar 15g; Salt 3g; Instant dry yeast 3g; Butter 20g; Old dough (pâte fermentée) 50g - Ingredients (ZH): 高筋粉250克; 冰水135克(酌情增减); 鸡蛋25克; 糖15克; 盐3克; 干酵母3克; 黄油20克; 老面50克。 Notes (EN): 🌼 A few days ago a fellow baker asked me this question. My first reaction was that it isn't sour at all, because I had zero memory of ever tasting sourness in an old dough loaf. Then I wondered if my taste buds and sense of smell might just be desensitized. After all, I love sourdough bread, so if old dough had a mild tang, would I even notice it? ❓ With that question in mind, I decided to run an experiment. 🌼 To keep the test as accurate as possible, I left out flavor-enhancing ingredients like milk, heavy cream, condensed milk, milk powder, and yogurt, and kept sugar to an absolute minimum. The resulting bread is very plain with almost no sweetness. And so that friends and family could help taste-test, I baked two loaves instead of my usual single daily loaf. 🔑 Test Results 🎈 First, the old dough itself: right out of the fridge, I smelled it carefully. It had a faint, clean wheat aroma and no sour smell at all. 🎈 The finished bread: eight people ranging in age from 10 to 70 tasted the loaves, and not a single person detected any sourness. ❗❗ Final verdict: the old dough bread I made in this test is not sour at all. 🌼 These results apply to this batch. If your old dough bread turns out sour, feel free to leave a comment and share which formula you used so we can all learn from it. Thank you ❤️❤️ 🌼 Here is the simple formula I used for this test. 🍞 Ingredients: (One 450g Pullman loaf) Bread flour 250g, ice water 135g (adjust as needed), egg 25g, sugar 15g, salt 3g, instant dry yeast 3g, butter 20g, old dough (pâte fermentée) 50g. 🍞 Instructions: Direct method with two proofs. In warm weather, mix the ingredients together and chill the dough in the refrigerator for 30 minutes before kneading. Bake at 190°C for about 33 minutes. Adjust according to how your oven runs. Notes (ZH): 🌼几天前有小伙伴问我这个问题，我第一反应是不酸的，因为完全没有印象有吃到过酸的味道。但是，我突然意识到会不会是我味觉嗅觉迟钝呢？！毕竟我是一个很喜欢吃酸面包的人，对于老面这些酸如果真有酸的话是不是会吃不出来呢？ ❓带着这个疑问我决定做一个实验。 🌼为了测试尽量准确，配方中我没有用到牛奶，奶油，炼乳，奶粉，酸奶这些增加风味的材料，糖也是放到了最少，面包吃起来非常淡，几乎吃不出甜味。并且为了能够让亲朋好友一起帮我尝，特意做了两个，平时我一般一次只做一个的，毕竟我几乎天天在做。 🔑测试结果 🎈先说老面，冰箱里取出来后，仔细闻了闻，有一丢丢淡淡的清香，没有闻到酸味。 🎈面包成品，一共经过八个人尝试，年龄从十岁到七十岁，没有一个吃出有酸味。 ❗❗所以最终答案我这一次做的老面面包是不酸的。 🌼本次实验结果只适用于这次实验，如果你的老面面包是酸的欢迎评论区留言，同时告诉我们用的是哪个方子，给小伙伴们参考一下，谢谢❤️❤️ 🌼最后附上配方，这次的配方很简单。 🍞用料：(一个450克吐司) 高筋粉250克,冰水135克(酌情增减)，鸡蛋25克，糖15克，盐3克，干酵母3克，黄油20克，老面50克。 🍞做法： 直接法。二次发酵。 气温高了，各种材料混合好后建议进冰箱冷藏三十分钟再取出来继续操作。 190度，33分钟左右。根据自家烤箱脾气相应调整。 Distilled Q&As (22): - Q: My dough gets slightly sour even without an overnight rest, and if I leave it overnight the whole room smells like fermentation. How do I keep it from turning sour? (我面团不隔夜有点点酸，隔了夜感觉满屋子都是发酵的那种味道啊……不想做酸的怎么搞....) A: Are you referring to the whole main dough or the old dough piece? And did you keep it in the refrigerator? (妹妹说的面团是整个面团还是老面部分？是放冰箱内的吗？ 不是，直接法做是不需要放冰箱，几个小时完成了。但是妹妹说隔夜变酸，所以我想问问是老面吗？老面是需要放冰箱的。 了解了，我第一次听说要室温发酵这么久的。直觉告诉我室温发酵这么久会变酸的，所以也从来没有试过。 嗯，如果要长时间的，试试中种的方子，记得放冰箱。) - Q: Hi, I cultivated my own wild yeast starter at room temperature for 7 days and baked with it yesterday afternoon without weighing the starter. The bread came out super sour, mouth-wateringly sour! Should I neutralize it with baking soda, or does it have to be fermented overnight? How can I bake with it without it being sour? I usually bake with instant dry yeast without any issues, and this is my first time failing like this. (你好，我自己养的酵母，昨天第7天，一直室温养的，然后下午就开始做面包了，取种我没称重，做出来的面包好酸，闻着味道就流口水，需要放小苏打中和吗？还是必须隔夜？想要不酸，怎么操作，能不能给个详细的介绍呀，第一次做，不大懂，以前直接干酵母，做的挺好的，唯独这次，失败了) A: Don't use baking soda to neutralize bread dough. Natural sourdough starter takes more than a few words to explain; you need to follow a dedicated sourdough formula step by step and test the starter's activity from the very beginning. (这不能用小苏打中和。三言两语说不清楚，要找一个具体的方子一步一步跟着做，每一步都要小心翼翼，比如从一开始就要测试酵头的活性。 漂浮测试，取一小块放水里看是否会浮起来) - Q: I added old dough to my loaf and my friend said the yeasty flavor was a bit strong. (我➕老面做吐司，朋友说吃了觉得酵母的味道有点重) A: If you don't care for that fermentation note, you can leave the old dough out or use a smaller amount so it won't be noticeable 😊 (如果不喜欢的话就不要放或者少放一点，放的少应该吃不出😊 跟酵母本身的关系应该不大，跟发酵程度的关系更大，如果发酵过头味道也会重些) - Q: Can I mix the ingredients and do a cold bulk fermentation in the fridge? (可以材料搅匀放冰箱冷藏发酵吗？) A: Yes, cold fermentation works well. When you take it out of the fridge, if it has already doubled in size and holds an indentation when poked, you can divide and shape it right away. If it hasn't doubled yet, let it warm up at room temperature first so the cold dough doesn't tear the gluten during shaping and hurt oven spring. (冷藏发酵可以的，取出来后如果已经发到两倍大，手指戳洞不回缩的话可以直接整形，如果不是发到两倍大，需要回温后再操作，防止因为面团温度过低而造成的面筋撕裂问题从而影响面包长高。 你这个操作像是中种的手法呢。取出来后稍微揉几下试试，应该很容易就光滑了，松弛半小时后直接整形入模，发到八分满再烤。) - Q: Can old dough still be used after sitting in the fridge/freezer for a few months? (老师，老面做好后放冰箱几个月了还能用吗？) A: Was it kept in the freezer for a few months? Thaw it and smell it to make sure it hasn't spoiled. If it smells fine, you can try using a small amount, around 50g for one loaf. (是冷冻了几个月了吗，拿出来解冻试试看，闻一下有没有坏，没有坏的话可以试试用，不要放太多，一个吐司大概50克的样子。) - Q: What does this test loaf taste like then? (那请问吃起来是什么味道呢) A: It tastes like classic plain white bread, very clean and mild. (就是白吐司的味道，很清淡) - Q: The loaves and buns I bake always turn out sour, and I'm still trying to figure out why. (我做出来的吐司和面包就是酸的，现在还在找原因) A: Is it just a hint of tang or strongly sour? And how does the crumb structure look? (是一点点酸还是很酸呢？面包组织怎样？) - Q: I just made a batch of old dough and meant to leave it at room temperature for 1 hour before refrigerating, but I forgot about it and left it out for 2.5 hours at 22°C before putting it in the fridge. Can I still use it as old dough? (大大，我刚做老面，常温应该先一小时再送冷藏，结果，我忘记它了，一下子常温了两个半小时，再放冷藏这个还能做老面吗目前这里室温22度，求赐教) A: Sorry for the late reply! Just degas it well and put it in the fridge; at 22°C it will be totally fine. (不好意思回晚了。排好气放冷藏问题不大的。) - Q: Why does fresh milk toast smell sour after it comes out of the oven? (鲜奶吐司出炉后为什么会闻到酸味？) A: It's possible that the dough has over-fermented. (有可能是面团发过头了) - Q: Hello, I've been growing my own yeast, and it's been 7 days since yesterday. I've been keeping it at room temperature all the time. Then I started making bread in the afternoon. I didn't weigh the yeast when I took it out, and the bread turned out very sour. The smell made my mouth water. Do I need to add baking soda to neutralize it? Or does it have to be left overnight? How can I make it not sour? Could you give me a detailed explanation? It's my first time making bread, and I'm not very familiar with it. I usually use dry yeast and have done well before, but this time it failed (你好，我自己养的酵母，昨天第7天，一直室温养的，然后下午就开始做面包了，取种我没称重，做出来的面包好酸，闻着味道就流口水，需要放小苏打中和吗？还是必须隔夜？想要不酸，怎么操作，能不能给个详细的介绍呀，第一次做，不大懂，以前直接干酵母，做的挺好的，唯独这次，失败了) A: This cannot be neutralized with baking soda. It's hard to explain clearly in a few words; you need to find a specific recipe and follow it step by step, being careful at every stage, such as testing the activity of the starter from the beginning. Floating test, take a small piece and put it in water to see if it will float. Right (这不能用小苏打中和。三言两语说不清楚，要找一个具体的方子一步一步跟着做，每一步都要小心翼翼，比如从一开始就要测试酵头的活性。 漂浮测试，取一小块放水里看是否会浮起来) - Q: Can the ingredients be mixed and refrigerated to ferment? (可以材料搅匀放冰箱冷藏发酵吗？) A: Cold fermentation is acceptable. If it has risen to twice its size after taking it out and the hole made by poking with a finger does not retract, it can be shaped directly. If it hasn't reached twice its size, it needs to be warmed up before handling to prevent gluten tearing caused by low dough temperature, which would affect the bread's ability to rise tall. Your operation seems like the method used in the middle fermentation technique. Try kneading it slightly after taking it out; it should smooth out easily. After relaxing for half an hour, shape it directly into the mold, let it rise to eight-tenths full before baking. (冷藏发酵可以的，取出来后如果已经发到两倍大，手指戳洞不回缩的话可以直接整形，如果不是发到两倍大，需要回温后再操作，防止因为面团温度过低而造成的面筋撕裂问题从而影响面包长高。 你这个操作像是中种的手法呢。取出来后稍微揉几下试试，应该很容易就光滑了，松弛半小时后直接整形入模，发到八分满再烤。) - Q: What is old dough? (老面是啥？) A: Old dough is a dough that has undergone the entire fermentation process. I have written about it in one of my notes. (老面是已经完全经过发酵过程的一个面团。我有一篇笔记有写的。) --- ### Bread Baking Basics: Specific Volume ❗ Baking Loss Rate ❗ Pullman Loaf Dough Weight | 面包小知识之比容积❗烧减率❗吐司面团重量 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60e37ba20000000001025bb8/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60e37ba20000000001025bb8/ - Category: toast - Yield: 1 450g loaves (一个吐司) - Ingredients (EN): From these two total dough weights, we can work out that the flour needed for one loaf is roughly 250g to 270g.; That is why most 450g loaf recipes call for 250g; 260g; or 270g of flour.; So if we start with around 500g of raw dough; the finished baked loaf weighs around 450g; or 270g of flour. Of course, 250g of flour can also produce a tall mountain loaf - Ingredients (ZH): 根据这两个面团重量分别可以得出我们做吐司所需面粉用量为250克—270克左右。; 这就是为什么我们通常看到一个吐司所需面粉量为250克; 260克; 270克。; 我们如果面团是500克左右的; 最后吐司成品是450克左右; 或者270克面粉。当然250克粉也是可以做出高高山形吐司的 Notes (EN): 🌼 Note: All concepts here come from my own study and home baking practice rather than formal culinary school training. 🌼 A while back, a fellow baker asked me why a 450g Pullman loaf pan doesn't use 450g of raw dough. I wanted to write this down as a reference for anyone wondering the same thing. 🌼 First, let's look at specific volume (pan-to-dough ratio): Specific Volume = Pan Volume ÷ Dough Weight. In practice, bakers divide the pan's volume by the target specific volume ratio to find the ideal dough weight. The standard ratio is between 4 and 4.5. 🌼 Let's calculate the volume of a standard 450g Pullman loaf pan: 19.6 cm × 10.6 cm × 11 cm = 2285 cm³ 🌼 Using specific volume ratios of 4 and 4.5, we get the required dough weights: 2285 ÷ 4 = 570g 2285 ÷ 4.5 = 507g 🌼 From these two total dough weights, we can work out that the flour needed for one loaf is roughly 250g to 270g. That is why most 450g loaf recipes call for 250g, 260g, or 270g of flour. 🌼 Next, let's look at baking loss rate. Baking loss refers to the weight lost through moisture evaporation during baking, which is typically around 10%. 🌼 So if we start with around 500g of raw dough, the finished baked loaf weighs around 450g, which is where the '450g Pullman pan' gets its name. If you want to bake a tall open-top mountain loaf, you can use 260g or 270g of flour. Of course, 250g of flour can also produce a tall mountain loaf, but 260g or 270g makes it a bit easier, especially when baking with whole wheat flour. Since whole wheat doesn't rise as high, increasing the total flour weight slightly helps fill out the pan. Hope this helps anyone who had the same question ❤️❤️❤️. Notes (ZH): 🌼声明：所有知识点来自网络学习，经验来自个人练习，没有经过专业培训。 🌼前段时间有小伙伴跟我讨论，为什么450克的吐司模用的面团不是450克的？我想写出来给有同样疑惑的小伙伴参考一下。 🌼首先我们要了解一个概念比容积，比容积=模具容积(体积)÷面团重量，在实际运用中用已知的比容积来计算实际所需面团的重量。一般比容积是4—4.5。 🌼我们来算一下450克吐司模体积 19.6×10.6×11=2285 🌼根据比容积4,4.5分别得出所需面团重量： 2285÷4=570 2285÷4.5=507 🌼根据这两个面团重量分别可以得出我们做吐司所需面粉用量为250克—270克左右。 这就是为什么我们通常看到一个吐司所需面粉量为250克，260克，270克。 🌼再了解一下烧减率 烧减率是指吐司烘烤后水分流失减轻的重量，通常是10%左右。 🌼所以，我们如果面团是500克左右的，最后吐司成品是450克左右，正是吐司模子的名字所标识的一样，450克吐司模。 如果想做出个头高高的那种山形吐司，可以放260,或者270克面粉。当然250克粉也是可以做出高高山形吐司的，只是260,270会相对容易些，尤其是用了全麦粉的，全麦不容易长高，面粉总量可以略微多加一些。 希望可以帮到有同样疑问的你❤️❤️❤️。 Distilled Q&As (22): - Q: Hi! Some store-bought loaves weigh 360g and some weigh 410g. How much flour is used to make those? (你好：外面卖的吐司成品有的是360克、有的是410克的，做的时候面粉是多少呢？) A: My home Pullman pan is a 450g size, and when I use 250g to 270g of flour, the baked loaf comes out around 480g to 490g ☺️☺️. For a 410g finished loaf, it would take roughly 210g of flour. (我家里的吐司模是450克的，一般用250—270克面粉来做，成品在480—490克左右☺️☺️。如果成品是410克，大概210克左右面粉量。 别的要按面粉减少的比例来减) - Q: I bought a '360g' Pain de Lodève, and when I weighed it at home it was only 291g. Is that baking loss normal? (请问我买的360克洛代夫，到手称了只有291克，这个比率正常吗？) A: Is 291g the baked weight of the whole loaf? (请问姐妹291克是什么的重量呢？ 这个问题我真没有注意过。我也没有卖过面包。我的理解，买的食品如果标注多重是不是应该就是成品收到的重量呢？我以后买面包的时候留意一下，看看标注重量，然后再称一下实际重量，到时候告诉姐妹哈。) - Q: I bought four mousse rings that are 8 cm tall and 10.2 cm wide to bake bread in. How many grams of dough should I put in each? (我买了四个高8CM，宽10.2里面的慕斯圈，想做面包，我要放多少克的面团) A: Do you mean the diameter is 10.2 cm? First calculate the cylinder volume using V = π × r² × h, then divide by about 4. (直径是10.2的意思吗？先算体积V = hπr2 如果是圆的，10.2是直径，那么体积是653面团是164克左右) - Q: How do you go from 507g-570g of total dough weight in a 450g Pullman pan to 250g-270g of dry flour? What is the basis for that calculation? (你好想问下，450g吐司模具放入507g-570g面团怎么推算出的面粉干粉使用量是250g－270g的呢？有什么依据吗？) A: It is calculated from the baker's percentage and hydration of the dough, where total dough weight equals flour weight plus the proportional weight of water, eggs, sugar, butter, salt, and yeast. (根据面团的含水量来推算，面粉跟水有一定的比例。 一般吐司面团含水量60%—70%左右，但是我个人有时候会喜欢水量低一点的，有时候会做到含水量55%这样子，感觉很香) - Q: Wait, if it's not 450g of dough, how much is it? I always put 450g of dough in mine, was I doing it wrong? (不是450g，那是多少g？我都是放450g面团，难道我错了) A: There is no right or wrong, 450g of dough works fine too! (没有对错，都是可以的。) - Q: If my loaf's baking loss rate is over 10%, around 12%, what causes that and how can I lower it? (吐司烧减率大于10%，大概12%，是什么原因，怎么降低呀) A: Try adjusting your oven temperature and baking time so it doesn't bake too long. (要不要试试调整火候？) - Q: Is 250g the weight of the flour or the weight of the dough placed into the pan? (是250粉还是放进模具里面团的重量是250克) A: 250g is the weight of the dry flour. The total dough weight includes the flour plus liquids, yeast, salt, sugar, butter, and egg. (250克是面粉的重量，面团的重量是加了液体酵母盐糖油蛋等的。) - Q: I didn't quite catch that: why would using more flour make it less tall? (没看明白 咋用面越多越不高？) A: Using 260g or 270g of flour makes it easier to get a tall loaf than 250g, assuming the same formula and technique. Of course, a well-made 250g loaf can still rise taller than a 270g loaf from a different recipe since many factors affect oven spring. (260,270比250容易高。这是在相同方子相同操作手法的前提下。个例也有有的用250的比别的用270的高，吐司长高的因素很多。) - Q: The toast burn rate is greater than 10%, about 12%, what is the reason, and how to reduce it? (吐司烧减率大于10%，大概12%，是什么原因，怎么降低呀) A: Shall we try adjusting the heat? (要不要试试调整火候？) - Q: The weight of the dough is known, but how to calculate the amount of flour is not explained clearly. (面团的重量知道了，怎么就推算出面粉的量，这点没说清楚) A: Because the dough is mainly composed of flour and liquid, the amount of flour needed is determined based on the general ratio of dough to water. Of course, some doughs will have more water content while others will have less, resulting in some variation. (因为面团主要由面粉液体组成，根据一般面团跟水的比例得出粉需要用的量。当然有的面团会含水量大一些有的小一些，上下会有些出入。) - Q: If it's 100% whole wheat flour, can I use 300 grams of dry flour? (百分百全麦粉的话 用300克干粉可以吗) A: Sure, I usually use 300 grams of 100% whole wheat flour. (可以的，100%全麦我通常就是用300的粉的) - Q: Is the denominator of the burn-off rate the weight of the dough before entering the oven? Why is the burn-off rate of my 90% moisture-containing toast only 4%? (烧减率分母是入炉前的面团重量吗。 为啥我90%含水吐司烧减率只有4%.) A: It is the weight of the dough before entering the oven. If the texture is good and there is no sticking to the teeth, 4% is also acceptable. If the texture is not good, then consider trying to appropriately increase the temperature or extend the baking time slightly. (是入炉前的面团重量。如果口感好没有粘牙的话4%也没有关系。如果口感不好，那么考虑尝试适当提高温度或者延长一点烘烤时间。) --- ### 50% Whole Wheat Poolish Loaf ❗ Healthy ❗ Low Sugar ❗ Low Oil | 波兰种50%全麦吐司❗减肥❗低糖❗少油 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60e231ff000000002103ce4d/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60e231ff000000002103ce4d/ - Category: toast - Fermentation: poolish - Oven Temp: 190°C - Bake Time: 35 min - Ingredients (EN): Poolish: Whole wheat flour 150g; Poolish: Water 150g; Poolish: Instant dry yeast 1.5g; Main dough: Bread flour 150g; Main dough: Water 75g (adjust as needed); Main dough: Milk powder 15g; Main dough: Salt 3g; Main dough: Sugar 17g; Main dough: Instant dry yeast 2g; Main dough: Butter 15g - Ingredients (ZH): 波兰种: 全麦粉150克; 波兰种: 水150克; 波兰种: 干酵母1.5克; 主面团: 高筋粉150克; 主面团: 水75克(酌情增减); 主面团: 奶粉15克; 主面团: 盐3克; 主面团: 糖17克; 主面团: 干酵母2克; 主面团: 黄油15克。 Notes (EN): ❗❗ This bread has been my healthy rice replacement over the past few days ❗❗ 🍞 Ingredients: 🎈 Poolish: Whole wheat flour 150g, water 150g, instant dry yeast 1.5g 🎈 Main dough: Bread flour 150g, water 75g (adjust as needed), milk powder 15g, salt 3g, sugar 17g, instant dry yeast 2g, butter 15g. 🍞 Instructions: 1️⃣ Mix the poolish ingredients together the night before and place straight into the fridge overnight (Picture 3). 2️⃣ After 12 hours the next day, take out the poolish and mix with all main dough ingredients except the butter until the dough pulls a thick membrane. Add the softened room-temperature butter and continue mixing until it pulls a thin, translucent membrane (full windowpane stage). 3️⃣ Shape into a tight ball, cover, and let it bulk ferment (first proof). 4️⃣ Once doubled in size, gently degas the large air bubbles, divide into 3 equal portions, shape into balls, and give them a 15-minute bench rest. Roll out, coil, and place into the loaf pan. 5️⃣ For the second proof, I put a bowl of hot water inside the unheated oven to create a warm, humid environment. Proof until the pan is 80% full. 6️⃣ Bake at 190°C on the lower-middle rack for about 35 minutes (adjust according to how your oven runs). Note: I used Bob's Red Mill whole wheat flour, Central Milling bread flour, a built-in Bosch oven, and a KitchenAid 8-quart stand mixer. Notes (ZH): ❗❗这个面包是我这几天米饭的替代品，健康减肥❗❗ 🍞用料： 🎈波兰种：全麦粉150克，水150克，干酵母1.5克 🎈主面团：高筋粉150克，水75克(酌情增减)，奶粉15克，盐3克，糖17克，干酵母2克，黄油15克。 🍞做法： 1️⃣头天晚上混合好波兰种用料，直接进冰箱冷藏过夜。图三 2️⃣第二天，12小时后取出，跟主面团中除黄油外所有用料混合，打至可以拉出厚膜，再加入室温软化的黄油，打至可以拉出薄膜。 3️⃣滚圆，盖好，基础发酵。 4️⃣发酵至两倍大，轻轻排掉大气孔，分成等量的三份，滚圆，松弛15分钟。擀卷入模。 5️⃣二次发酵，我是一盆热水放进烤箱制造湿度温度环境。发酵至八分满。 6️⃣190度，烤箱中下层，35分钟左右(根据自家烤箱做相应调整)。 注： 用的全麦粉是鲍勃红磨坊的，高筋粉是 central milling家的，烤箱是博世嵌入式，厨师机是 KA8 qt Distilled Q&As (10): - Q: Why does everything go smoothly in the earlier steps, but my second proof always fails to rise? (请问为什么我前面都没有问题，但是二次发酵总是发不起来呢？) A: Could it just need more time? Mine took 100 minutes for the second proof. (是不是不够久？我发了一百分钟 波兰种的状态是好的吗？主面团酵母没有忘记放吗？ 我也是刚烧开的水，冬天还得换两三次，所以这个亲测肯定没问题。) - Q: For the second proof in the oven with a bowl of hot water, do you also pre-warm the oven to around 30°C? (姐妹问一下 二次发酵放入烤箱前时除了放一碗热水外，烤箱需要加热到比如30度的环境再发酵吗？) A: No, I leave the oven off. In the winter I turn on the oven light, which generates a gentle warmth. (我没有。冬天的话我会把烤箱的灯打开，也是有热量的。 对，就是这样操作) - Q: I always do a single proof and bake, and it tastes good. Does doing a second proof make it softer or give it a better crumb structure? (我总是一次发酵就去烤了，味道也好，不知道二次发酵是不是会更松软还是组织更好？？) A: A single proof gives a denser, finer crumb, while a double proof makes the loaf lighter and fluffier. If you use a sponge method where the sponge already fermented overnight, that counts toward the first fermentation, so the next day you can just give the dough a short rest and shape it directly into the pan. (一次发酵组织会绵密一点，二次发酵的会松软一点。如果用中种，已经隔夜发酵了中种部分了，相当于是发酵了一次了，第二天做的时候可以松弛一会儿就直接整形入模 是的，蛋白质含量要高，我最近14%的全麦粉用完了，用的12 .2%的，拉丝，长高效果差很多) - Q: Can I use milk instead of water in the main dough? (主面团可以直接用牛奶嘛) A: Yes, you can. Milk is about 88% water, so adjust the liquid amount accordingly. (可以的，牛奶含水量88%左右，酌情调整用量) - Q: Can this dough be shaped as a soft European-style boule? I'm not quite sure of the difference between soft Euro bread dough and loaf dough. (这个面团可以做成软欧形式吗 ？其实分不清软欧面团和吐司面团之间的区别) A: Yes, you can shape this dough as a soft Euro loaf. Soft Euro doughs typically have no eggs, little or no oil, and higher fiber, which is the main difference from rich, sweet sandwich loaf doughs. (这个面团可以试试软欧的。软欧面团的特点就是无蛋无油多纤维，这是跟我们平时喜欢的甜吐司面团的最大区别。) - Q: Did you turn on a proof setting in your oven? (放烤箱开发酵功能没) A: My oven is very basic and doesn't have a proof setting or independent top and bottom heat controls. (我的烤箱特别基础，没有发酵功能没有上下火) - Q: My whole wheat loaf didn't rise during the second proof. I don't know if I over-mixed the dough or over-proofed the first bulk fermentation. (做全麦二次发酵不起来 不知道是不是面打过头了 还是一发过度了) A: Either one could cause that. Keep at it! Starting with 30% whole wheat is much easier than jumping straight to 100% whole wheat. (都有可能的，继续努力，加油。从30%全麦做起，100%会难一些) - Q: Do you put the lid on the Pullman pan when baking this? (烤的时候要盖吐司盖吗) A: I baked mine open-top without a lid. You can bake it lidded if you like; just add a few extra minutes to the baking time. (我这个没盖。可以盖。就是盖起来的话一般要多烤几分钟。) - Q: Did you turn on the fermentation function of the oven? (放烤箱开发酵功能没) A: My oven is very basic, without fermentation function and without top and bottom heat (我的烤箱特别基础，没有发酵功能没有上下火) - Q: Why is it that I have no issues before, but the second fermentation never rises properly? (请问为什么我前面都没有问题，但是二次发酵总是发不起来呢？) A: Is it not long enough? I sent for 100 minutes Is the state of the Polish starter good? Did you not forget to add yeast to the main dough? I also just boiled the water, and in winter I have to change it two or three times, so this has been personally tested and is definitely fine. Mm-hmm (是不是不够久？我发了一百分钟 波兰种的状态是好的吗？主面团酵母没有忘记放吗？ 我也是刚烧开的水，冬天还得换两三次，所以这个亲测肯定没问题。) --- ### Chia Seed Banana Whole Wheat Bread ❤️ Healthy & Nutritious | 奇亚籽香蕉全麦面包❤️健康营养 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60e0f72700000000010251bb/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60e0f72700000000010251bb/ - Category: buns - Oven Temp: 180°C - Bake Time: 48 min - Ingredients (EN): Olive oil 50g; Bread flour 250g; Whole wheat flour 60g; Salt 3g; Instant dry yeast 4g; Dark brown sugar 50g; Vanilla extract 10g; Ground cinnamon 5g; Chia seeds 30g - Ingredients (ZH): 橄榄油50克; 高筋粉250克; 全麦粉60克; 盐3克; 干酵母4克; 黑糖50克; 香草精华10克; 肉桂粉5克; 奇亚籽30克。 Notes (EN): 🍞 Ingredients: Olive oil 50g, bread flour 250g, whole wheat flour 60g, 2 eggs, salt 3g, instant dry yeast 4g, dark brown sugar 50g, vanilla extract 10g, 3 ripe bananas, ground cinnamon 5g, chia seeds 30g. 🍞 Instructions: 1 Mash the bananas thoroughly. Whisk in the eggs until combined, then fold in all the remaining ingredients until evenly mixed. 2 Pour the thick batter into the loaf pan and let it proof for about 40 minutes. 3 Bake at 180°C for about 48 minutes. ❤️ Baker's Tip: If you are watching your calories, increase the ratio of whole wheat flour and reduce the sugar and oil. Notes (ZH): 🍞用料：橄榄油50克，高筋粉250克，全麦粉60克，鸡蛋两个，盐3克，干酵母4克，黑糖50克，香草精华10克，熟香蕉3支，肉桂粉5克，奇亚籽30克。 🍞做法：1把香蕉捣碎。加入鸡蛋搅打均匀，再加入所有用料混合均匀。 2把面糊倒入模子发酵40分钟左右。 3烤箱180度，烤48分钟左右。 ❤️温馨提示：如果要减肥就加大全麦粉的比例，减糖减油 Distilled Q&As (3): - Q: Between this and your earlier honey oat loaf, which one tastes better? I want to make one tomorrow, and neither needs old dough or a sponge, right? (这个跟前面蜂蜜燕麦那款比哪个更好吃，我明天做一个，都不用老面或者中种法之类吧) A: The honey oat loaf is light and pillowy soft, while this banana bread is hearty and dense. The oat loaf has a clean wheat fragrance, whereas this one has a rich, sweet banana-cinnamon aroma. Neither requires old dough or a sponge, and both are super easy to make. (那个口感松软。这个口感实敦敦。那个燕麦清香，这个很香很香香味浓郁。主要区别就是燕麦口感很好，这个更香。都不用老面中种。做起来都是简易的。 如果喜欢口感松软的还是做燕麦。这个就是好闻，口感实，但是吃了真的饱) - Q: This looks like it would taste amazing! (应该会很好吃) A: Yes, it smells wonderful! The texture is heartier and denser than a sandwich loaf, and it's very filling. (嗯嗯，特别香。口感跟吐司不一样，比较实，吃了有饱腹感。) - Q: Olive oil is pretty pricey. Can I swap it for corn oil? (橄榄油好贵的，想换成玉米油) A: Corn oil works great here! (玉米油非常可以的) --- ### Fresh Shrimp Burgers ❤️ Juicy and Savory in Every Bite | 鲜虾汉堡❤️一口咬下去多汁鲜美 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60dfbc660000000021039c24/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60dfbc660000000021039c24/ - Category: buns - Fermentation: direct - Ingredients (EN): Burger buns: Bread flour 200g; Burger buns: Cake flour 50g; Burger buns: Sugar 20g; Burger buns: Salt 2g; Burger buns: Water 120g; Burger buns: Egg 35g; Burger buns: Butter 20g; Shrimp patties: Salt 3g (adjust as needed); Shrimp patties: Olive oil 3 tbsp - Ingredients (ZH): 汉堡胚: 高筋粉200克; 汉堡胚: 低筋粉50克; 汉堡胚: 糖20克; 汉堡胚: 盐2克; 汉堡胚: 水120克; 汉堡胚: 蛋35克; 汉堡胚: 黄油20克。; 虾肉饼: 盐3克(酌情增减); 虾肉饼: 橄榄油3大勺。 Notes (EN): 🌼 It's the weekend! Let's make fresh, delicious homemade burgers for ourselves and our families. 🌼 To me, a great burger comes down to two essentials: 🎈 1 The burger bun, and 🎈 2 The patty in the middle. 🌼 For the burger buns, I've tested 100% bread flour as well as a blend of bread flour + cake flour. The blend won hands down, and I've stuck with this formula ever since (the original recipe from Teacher Meng is in the last picture). Let's get started! 🍞 Ingredients: (Makes 6 burgers) 🎈 Burger buns: Bread flour 200g, cake flour 50g, sugar 20g, salt 2g, water 120g, egg 35g, butter 20g. 🎈 Topping: Whole egg wash, sesame seeds 🎈 Shrimp patties: 500g medium peeled shrimp, 1 egg, 1 cup breadcrumbs, 2 tbsp garlic powder, 2 tbsp sweet paprika (mine is mild, not spicy), 3 tbsp dried parsley or cilantro flakes, black pepper to taste, salt 3g (adjust as needed), 3 tbsp olive oil. 🎈 Assembly: Sliced cheese, lettuce, tomato, your favorite burger sauce, and pickled jalapeños if you like. 🍞 Instructions: 🎈 Burger buns: Use the direct method, following the bun instructions in Picture 8 (with one small change: I divided the dough into 6 buns instead of the original 8). 🎈 Shrimp patties: 1️⃣ Take the 500g of peeled shrimp, mince half into a paste, and chop the other half into small chunks. Mix with the egg and all seasonings until well combined, cover, and marinate in the refrigerator for 1 hour (Picture 4). 2️⃣ Heat oil in a skillet, shape the shrimp mixture into patties matching the size of your buns, and pan-fry on both sides until cooked through. Turn off the heat and top each patty with a slice of cheese (Picture 4). 3️⃣ Assemble your burgers as shown in Picture 5. ❤️ Baker's Notes: 1 I don't recommend substituting regular dinner rolls for proper burger buns; the texture is completely different. This formula bakes up soft yet structured, which is ideal for burgers. 2 Feel free to customize the shrimp patty seasonings with diced onion, fresh garlic, or herbs. 3 Place the cheese slice on the patty right after turning off the heat so the residual warmth melts the cheese just enough. 4 You can use this exact bun recipe to make beef burgers, chicken burgers, or crispy fried chicken sandwiches. 5 The last picture shows Teacher Meng's pork burger recipe for anyone interested. 6 No matter what kind of burger you make, the most important rule is to eat it while it's hot! Notes (ZH): 🌼周末啦，一起来给自己，给家人做个新鲜好吃的汉堡吧! 🌼对我来说，汉堡很重要的是两个元素：🎈1汉堡胚，🎈2中间夹的那块肉饼。 🌼汉堡胚我试过全高筋粉做的，也做过高筋粉➕低筋粉的，最终后者胜出，后来都锁定这个配方。(原方在最后一张图，来自孟老师)。 那就一起来做吧。 🍞用料：(可做六个汉堡) 🎈汉堡胚：高筋粉200克，低筋粉50克，糖20克，盐2克，水120克，蛋35克，黄油20克。 🎈表面装饰：全蛋液，芝麻 🎈虾肉饼：中号虾仁一斤，鸡蛋一个，面包糠一杯，大蒜粉两大勺，(我的是不辣的)红辣椒粉两大勺，干香菜叶三大勺，胡椒粉若干，盐3克(酌情增减),橄榄油3大勺。 🎈其他：芝士片，生菜，番茄，自己喜欢的酱料，酸辣椒如果喜欢的话。 🍞做法： 🎈汉堡胚： 直接法，具体参考图八的汉堡胚部分的做法(就一点小改动：我分成了六份，原作者分成八份)。 🎈虾肉饼： 1️⃣把一斤虾仁，一半剁成泥一半切成粒，加入所有调料鸡蛋搅拌均匀，盖好放冰箱腌制一小时入味。(图4) 2️⃣起个油锅，把虾肉饼根据汉堡胚大小捏好，两面煎熟，关火后盖上一片芝士片。(图4) 3️⃣接下来就是组装啦，参考图五。 ❤️碎碎念： 1汉堡胚不建议用普通的小餐包来替代，口感完全不一样。用这个配方做出来的汉堡胚口感是松软的，非常好吃。 2关于虾肉饼的调料可以根据自己的喜好添加洋葱大蒜粒等等。 3关火以后再放芝士片，过一会儿就看到余热把芝士融合一点点，刚刚好。 4根据这个做法同理可以举一反三，做牛肉汉堡，鸡肉汉堡，炸鸡汉堡等等，就是具体的肉饼做法稍有差异。 5最后一张图是孟老师的猪肉汉堡，感兴趣的小伙伴可以参考。 6不管是哪一种汉堡，最重要的一点是趁热吃趁热吃趁热吃 Distilled Q&As (4): - Q: For a standard North American oven, what temperature and how many minutes should I bake the buns? Thanks! (如果用北美的自带oven烤箱，多少度烤几分钟了，谢谢) A: 375°F for about 16 minutes. (375，16分钟左右) - Q: Burger buns don't need to be kneaded to a full windowpane stage, right? (汉堡胚不用出手套膜之类的对吧) A: Right, they don't need a paper-thin windowpane like Pullman loaves. About 80% gluten development (thick membrane stage) is plenty. (是的，不用像吐司面团那种手套膜的状态，大概八成筋就可以。) - Q: What is the difference between using 100% bread flour and this blend? (都是高粉和这个有啥区别) A: Adding cake flour makes the bite softer and less chewy than pure bread flour. Using 100% bread flour works fine too if that's what you have. (这个掺了低筋粉，口感松一些，筋度没有纯高粉的强。不加低筋粉做也可以的。) - Q: Can I leave out the butter and sugar? Do you have loaf or burger bun recipes suitable for young kids? (不放奶油和糖 可以吗？有小孩吃的吐司或汉堡吗) A: The 'unsalted cream' in the book refers to unsalted butter. You can reduce the sugar slightly, though leaving it out completely will slow down the yeast fermentation. (这本书上的无盐奶油是指黄油。糖可以少放一点，如果一点不放会影响酵母功能。) --- ### For Friends Thinking About Starting Bread Baking ❤️ Equipment Guide | 写给徘徊在烘培门外的红薯宝宝们❤️工具篇 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60de015c00000000010268f4/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60de015c00000000010268f4/ - Category: tips - Fermentation: tangzhong - Yield: 1 450g loaves (一个吐司) Notes (EN): Lately, several people have asked me whether they should buy a stand mixer right away to start baking bread at home. Here are my thoughts. 🌼 My advice is not to buy a stand mixer right off the bat. 🎈 Start by buying a single good non-stick loaf pan (such as my San Neng 450g gold corrugated Pullman pan) and pick a no-knead recipe that doesn't require a stand mixer, like the loaves in Pictures 4 and 5. Try it out and see if you enjoy the process first. That way, even if you decide baking isn't for you, you only have one loaf pan sitting around, and worst case you can use it as a planter for succulents so nothing goes to waste. 🎈 Once you fall in love with baking, there is plenty of time to buy a mixer. 🌼 My own baking journey 🎈 When I first started baking bread, I used a bread machine to knead and proof the dough, then took it out to shape and bake in the oven. Back then I never even checked for a windowpane, partly because I was a beginner, partly because I trusted the bread machine's one-touch kneading cycle, and mostly because the finished loaves had great shred and tasted delicious. My go-to formula back then was the Tangzhong Hokkaido milk loaf I shared recently, which I used for both loaves and buns. I mention this to reassure everyone that a simple bread machine is actually quite capable at kneading dough and can make wonderful bread with the right recipe. 🎈 Later on, the paddle shaft on my bread machine started leaking dark grease. At first I thought it was a fluke, but when it kept happening every time, I finally upgraded to a stand mixer. 🌼 What tools do you actually need? 🎈 Testing-the-waters stage: 1️⃣ An oven (this is essential and has no substitute) 2️⃣ One loaf pan 3️⃣ A pair of chopsticks for stirring 4️⃣ A large mixing bowl With just those four items, you can bake loaves like the ones in Pictures 4 and 5. 🎈 Once you're hooked: At this point you can decide between getting a bread machine or a stand mixer. 🎈 If you fall in love with artisan European loaves: What you need is a cast-iron Dutch oven rather than a stand mixer. Most artisan country loaves use no-knead stretch-and-fold methods done by hand. 🌼 My takeaway: 1 If you have a busy schedule and want the convenience of putting ingredients in at night with a delay timer to wake up to fresh bread, a bread machine offers great value. 2 If you want full control over gluten development and enjoy watching the dough transform through every stage, invest in a stand mixer. 3 If your heart is set on crusty European boules, skip both machines and get a cast-iron Dutch oven. It doesn't need to be an expensive designer brand; any heavy cast-iron pot with a tight-fitting lid that is oven-safe (preferably dark-colored inside and out) will bake great loaves. Notes (ZH): 最近一直有红薯宝宝问我要不要直接入手一个厨师机，因为想自己做面包。所以我想写写自己的看法。 🌼我的建议是先不要直接买厨师机。 🎈可以先买一个吐司模(防沾的，口碑好的，比如我用的三能金波纹450克，别的同款的没有试过，也没法比较),选一个不需要厨师机的方子，免揉的那些，比如图四，图五，先试试手，感受一下。这样万一不喜欢，也就是闲置一个吐司模的问题，再不济咱还可以把吐司模用来种花花多肉呢，怎么都不会浪费。 🎈一旦爱上了再买还来得及。 🌼我个人的经历 🎈最早我是用面包机来揉面发面的，然后取出来整形，烤箱烤。那个时候我从来不检查是否已经出膜，一是因为小白不懂，二是因为完全相信面包机一键揉面到位，三是因为成品真的拉丝很好吃。所以也就从来没有想过是否出膜这个问题。那时候我用的方子就是前阵子的笔记<<北海道吐司汤种法>>，我用这个方子做各种面包，不仅仅是吐司。写这段的原因就是告诉宝宝们，其实面包机在揉面方面真心不差的，完全可以做出好吃的吐司，方子很重要。 🎈后来某天，我的面包机搅拌棍那儿出油了，一开始以为是偶然的情况，没想到每次都这样，于是我才开始入手厨师机。 🌼关于工具到底需要哪些 🎈试水阶段: 1️⃣烤箱,这个真的没有替代的是必须的 2️⃣一个模具 3️⃣一双筷子 4️⃣一个大碗用来和面 就这四样工具就可以做出图四图五这样的面包了。 🎈爱上了: 这时候可以考虑是入一个面包机还是厨师机了。 🎈如果喜欢上欧包： 这时候需要一口铸铁锅，厨师机不是必须的，欧包有很多免揉的方子，并且很多欧包是用手折叠面团的。 🌼我的观点: 1如果平时工作比较忙，还想用面包机来做一键出品面包的，比如晚上放好原材料，定时开启，早上就有面包吃了，那面包机带来的好处更多。 2如果更追求面团的完美极致，有更多时间去感受面团的奇妙变化过程，也想自己控制面团的变化，那么入手厨师机。 3喜欢欧包的宝宝们，不需要厨师机也不需要面包机，需要的是一口铸铁锅。关于铸铁锅的选择，个人认为不一定要大牌的贵的，只要是铸铁，密封性好，可以进烤箱的都可以，建议选深色的，我如果不是家里已经有铸铁锅的话，我会买那种黑色的专门用来烤欧包。 Distilled Q&As (18): - Q: A stand mixer really frees up your hands! Kneading bread dough by hand is hard for most people to stick with. (我是觉得花钱买面包机和面还不如直接厨师机，面包机闲置几率太大了，基本用它一直来做面包的人很少，因为成品真心不咋样，想好吃不可能全部自动，来回折腾效果一般还不如考虑烤箱做，也麻烦不了多少，只要用厨师机和面基本问题不大，成功率还是很高的，好吃就有动力一直做下去。) A: Totally agree! That's why I suggest starting with no-knead recipes first to see if you enjoy the baking process, and buying a mixer once you know you love it rather than letting an expensive machine gather dust. (主要面包机也还有别的功能厨师机没有，我看有姐妹做肉松，做果酱的 谢谢有用的信息 我的出油了。。。 搅拌筒底部搅拌棒那儿出机油) - Q: I run the kneading cycle twice on my Midea bread machine, about 35 minutes total! Even though I never check for a windowpane, my bread always turns out delicious and never fails! As for baking directly in the bread machine, people say the crust isn't great so I haven't tried that in the year I've had it. (有了厨师机，解放双手啊毕竟手揉面那不是一般人能坚持的) A: High five! I used a bread machine for kneading back in the day too and the bread came out great. Running two kneading cycles is a smart move. (嗯嗯，是的，所以我说先尝试，先感受烘培这个过程。爱上了再买嘛，最怕就是一时兴起，做一次不喜欢就闲置。 我有一个小的电动的打蛋器，买了十年了，用习惯了，所以做蛋糕一直就用的那个，记得当年打完折就六美金的样子，好划算 这个我没有买过。我是用一盆热水制造温度湿度的) - Q: Last year my husband got me a Couss 750 oven for my birthday, and this year a Jumbey G1 stand mixer. After I made bread and fresh noodles, he said, 'So that's what a stand mixer does? Why didn't you tell me to buy you one sooner?' (美的面包机揉面功能2遍，大概35分钟！虽然不知道出不出手套膜！但是做的面包从来都很好吃！不会失败！至于面包机做面包，很多人都说不好吃！到现在一年了也没有尝试过！) A: What a wonderful husband 👍👍 (握手，当年我也是面包机揉面，面包很好吃的。姐妹揉两遍那是更赞了) - Q: My bread machine never reached a windowpane, so now I've mastered hand-kneading to a windowpane. Kneading bread by hand every day feels like a great workout! (去年生日老公送了卡士750，今年送君焙G1，做了面包，做面条，他说原来这就是厨师机？怎么不早点叫我买给你) A: How did the crumb structure turn out when you used the bread machine? Back then I never checked for a windowpane with my basic supermarket bread machine, and the loaves still had a nice shred. (好赞的老公👍👍) - Q: There are two of us at home and I bake once a week, rotating between bagels, pretzels, country loaves, filled buns, and Pullman loaves. I already have an oven and an enameled Dutch oven. Between a bread machine and a stand mixer, which would you recommend? Thanks! (面包机一直不出膜 现在手揉练出膜了 每天手揉面包感觉可以减肥了) A: Since you already bake such a wide variety and have your oven and Dutch oven set up, go straight for the stand mixer! (，不知道姐妹面包机揉的面烤出来的面包组织怎样？我那时候都没有检查，但是面包是拉丝的，我是普通超市牌子面包机) - Q: Years ago I spent 4,000 yuan on a Bosch stand mixer, hated how loud it was, and sold it at a loss. I kneaded by hand after that, but now with more kids my hands can't keep up, so I'm planning to get a bread machine for effortless one-touch loaves. (家里2个人，每周做一次面包，贝果、碱水、欧包、夹心面包、吐司换着来，家里有烤箱、珐琅锅（所以做欧包多），面包机、厨师机建议买哪个？谢谢) A: That makes total sense. Look for a bread machine known for a tender one-touch bake cycle. (看姐妹喜欢做吃的，装备也算齐活，要不就直接上厨师机吧！ 如果平时也会周末做，不会绝对闲置的话，那就上厨师机吧) - Q: Between a bread machine and a stand mixer, which one is better for Chinese steamed buns (baozi and mantou)? I want to make Chinese doughs easier first before learning western breads. (多年前花四千买过博世厨师机，吵到脑壳疼不爱用，割肉出掉。后来就一直手揉，现在孩子多了手负担不起，我打算入个面包机想吃时候可以一键出偷懒。) A: When I first made steamed buns, I used a simple autolyse and hand-kneaded them, which was pretty easy. Once I got a stand mixer, I started using it for dumpling wrappers and mantou dough and it works wonderfully. For Chinese steamed buns and noodles, definitely go for a stand mixer. (嗯嗯，姐妹做做功课买一个一键出品面包口感好的面包机) - Q: I was just about to close the app when your title caught my eye! I've been wanting a stand mixer because my bread machine also started leaking black grease from the shaft and I haven't used it in ages. (我就想问问面包机跟厨师机哪个更容易做包子馒头之类的我主要就想先把中式弄方便了，再慢慢学习面包啥的) A: Treat yourself to a stand mixer if you enjoy working with dough! (我当年做面包馒头的时候没有面包机，就是用水合法手揉的，也挺方便。买了面包机后就做面包了。然后后来买了厨师机，又开始做中式了，用来揉饺子皮，馒头都很给力。所以，如果要做面食的话，还是直接上厨师机吧。 饺子皮我是用厨师机的，非常方便 我到目前为止只用过kitchen aid的两个型号，没有用过别的牌子所以没得比较。) - Q: I was about to quit rednote, but saw this title and clicked in again! I've always wanted to get a stand mixer because my bread maker started leaking black oil from the shaft and I haven't used it for a very long time (本来都准备退出小红书了，看到这个标题又点进来！一直想入厨师机，因为我的面包机也是轴那里开始出黑油，已经很久很久没用过了) A: Then get a stand mixer if you enjoy playing with dough Because I have only used one brand, I have nothing to compare with . I wrote about my stand mixer in a note in May. Yes (那就入个厨师机吧如果喜欢玩面团的话 因为我只用过一个牌子所以没得比较，我五月有一篇笔记写了我的厨师机的。) - Q: Any recommended stand mixer? (有推荐的厨师机不) A: I've only used one brand, so I can't compare. Sisters, check out my stand mixer note from May, scroll up a bit (我只用过一个牌子，没得比较。姐妹参考我一篇厨师机笔记，五月发的，往前翻翻) - Q: I feel that buying a stand mixer is extremely important. I had failed in making bread and steamed buns countless times before. Since I got the stand mixer, it feels like I'm on a cheat mode 😂 (我感觉吧。先买厨师机太重要了。我之前做了n次面包 馒头 都失败了。自从买了厨师机之后 感觉自己开挂了😂) A: Congratulations . I have a few friends who bought it and it's been idle... has one sold (恭喜。我有几个朋友是买了闲置了。。。 有一个卖掉的了) - Q: The only reason I want to buy a stand mixer is to knead dough. I only make sourdough bread. Last time I kneaded the dough to death and it didn't rise. Why do people keep saying to use a cast iron pot? Is it that good? (我想买厨师机的原因唯一就是用来揉面 面包我只做欧包 上次揉面被我揉死了没有发酵起来 怎么都在说用铸铁锅？ 这么好用吗) A: Sisters, try baking European bread in a cast iron pot, it's truly surprising. Don't put the cast iron pot in when proofing the dough, it's for baking. Check out my European bread notes for details. The cast iron pot needs to be preheated in the oven together, be sure to be careful and avoid burns. Also, for European bread hydration, almost no kneading is needed, no stand mixer required. If making natural yeast European bread, it's also folding, what's needed is time, not a stand mixer. For me, the stand mixer is mainly for kneading toast dough. (姐妹试试铸铁锅烤欧包，那真是惊喜，发面的时候不放铸铁锅，是烤。具体看一下我的欧包笔记。铸铁锅要放进烤箱一起预热的，一定要小心注意防烫。还有，欧包水合，几乎不用揉，不需要厨师机。如果做天然酵母欧包也是折叠，需要的是时间，不需要厨师机。对我来说厨师机主要是揉吐司面团。) --- ### Honey Oat Loaf ❤️ Low-Fat & Healthy ❤️ Soft with a Toasty Oat Aroma | 蜂蜜燕麦吐司❤️减肥低脂低卡❤️松软麦香 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60dce7e800000000010257be/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60dce7e800000000010257be/ - Category: toast - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 190°C - Bake Time: 33 min - Ingredients (EN): Rolled oats 35g; Boiling water 90g; Bread flour 250g; Honey 40g; Salt 2g; Instant dry yeast 3g; Milk 140g - Ingredients (ZH): 燕麦片35克; 开水90克; 高筋粉250克; 蜂蜜40克; 盐2克; 干酵母3克; 牛奶140克。 Notes (EN): Friends often ask me how I eat so much bread without gaining weight. The secret is that I regularly bake healthy, low-fat loaves like this one! I highly recommend this formula: it uses no added oil or refined sugar, smells wonderfully of honey and toasted oats, bites down pillowy soft with a gentle natural sweetness, and keeps you full for hours. 🍞 Ingredients: (One 450g Pullman loaf pan) Rolled oats 35g, boiling water 90g Bread flour 250g, honey 40g, salt 2g, instant dry yeast 3g, milk 140g. Extra rolled oats for topping 🍞 Instructions: 1️⃣ Pour 90g of boiling water over 35g of rolled oats, stir, and let sit for about 15 minutes. Stir again so the top layer hydrates evenly, and let it cool completely before using. 2️⃣ Referring to Picture 2, combine all ingredients in the mixer bowl and mix on low speed. The dough will feel wet and sticky at first. Scrape down the sides of the bowl, mix on low speed for another minute, scrape down again, then cover and let the dough rest (autolyse) at room temperature for about 20 minutes. After resting, resume mixing on low speed, then medium speed, and finish on low speed, scraping the bowl if needed, until the dough comes together smoothly and pulls a thin, translucent membrane (full windowpane stage). 3️⃣ Since this dough is quite tacky, lightly wet your hands with water to shape it easily into a smooth ball. Cover and let it bulk ferment until doubled in size. See Picture 3 for shaping details. 4️⃣ After dividing, rolling out, coiling, and placing the dough into the pan, proof in a warm, humid spot until the pan is 80% full. Mist the top with water and sprinkle with rolled oats. 5️⃣ Bake at 190°C on the lower-middle rack for about 33 minutes. Tent with aluminum foil once the top browns. ❤️ Baker's Tips: 1 Picture 5 shows my loaf pan next to a standard 450g Pullman pan; their volumes are nearly identical, so this recipe fits a 450g Pullman pan. 2 The original recipe comes from online (see the last picture), and I made a few tweaks such as using bread flour instead of all-purpose flour. 3 You can also swap part of the bread flour for whole wheat flour; just adjust the liquid slightly since whole wheat absorbs more moisture. 4 If you like nuts or seeds, fold them in at the very end of kneading just until evenly distributed without over-mixing. 5 Adjust the liquid amount as needed for your flour's absorption, and adjust baking temperature and time according to how your oven runs. Notes (ZH): 朋友经常问我怎么吃那么多面包也不胖呢？ 因为我经常吃健康低脂减肥面包的呀，这就是其中一款，非常推荐，无油无糖，有蜂蜜香麦香，一口咬下去口感松软，吃到嘴里有甘甜的感觉，并且，吃了有饱腹感。 🍞用料：(一个450克吐司模) 燕麦片35克，开水90克 高筋粉250克，蜂蜜40克，盐2克，干酵母3克，牛奶140克。 表面燕麦片若干 🍞做法： 1️⃣把90克开水加到35克燕麦片中，搅拌一下，静置15分钟左右，再搅拌一下，因为上面会有些干，然后稍稍放凉备用。 2️⃣参考图二，把所有用料混合好后，低速打，会有湿糊的感觉，刮一下面缸，低速继续打一分钟左右，再刮一下，然后盖起来室温水合二十分钟左右。水合后继续低速转中速再低速打，如果沾缸就刮一下，最终面团成团，表面光滑，可以拉出薄膜。 3️⃣面团会比较粘手，用水打湿双手，轻松把面团滚圆，盖起来发酵至两倍大。具体整形参考图三。 4️⃣整形擀卷入模后，温暖湿润的地方发酵至八分满，表面喷水，撒上燕麦片。 5️⃣烤箱190度，中下层33分钟左右。中途上色后盖上锡纸。 ❤️温馨提示： 1我用的模子跟450克模子的对比参考图五，体积基本一致，所以，可以用450吐司模来做。 2原方子来自网络，参考最后一张图，我做了一些改动。比如用高筋粉替代了原方的中筋粉。 3这个方子还可以用部分全麦粉替代高筋粉，只是，用了全麦粉，液体量需要相应调整，全麦通常比较吸水。 4喜欢果仁的也可以在揉面的最后加进去。一定要最后加，混合均匀就好，不要过度再揉。 5液体量根据面粉吸水量不同可能需要酌情增减。烤箱也要根据自家烤箱脾气调整。 Distilled Q&As (2): - Q: I don't have a stand mixer. (没打面机) A: Try one of my no-knead bread recipes! I have several formulas that don't require a mixer. (试试免揉的方子，有好几个方子不需要打面机) - Q: Hi! If I want to make this with whole wheat flour, how much flour should I swap and how much water should I use? (你好，想用全麦做，应该换多少粉，用多少量的水) A: Try swapping in 30% whole wheat flour first. Hold back a little liquid and add it gradually as you mix, since water absorption varies by flour brand. (要不试试换30%的全麦？液体量要看情况酌情增减，因为面粉吸水量有差异的，做的时候慢慢加) --- ### White Cloud Loaf ❤️ Nama Shokupan ❤️ Old Dough Method | 白云吐司❤️生吐司❤️老面制作 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60dbcd8b0000000001029bc9/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60dbcd8b0000000001029bc9/ - Category: toast - Fermentation: old-dough, direct - Oven Temp: 190°C - Bake Time: 32 min - Ingredients (EN): Spotted Chef A-Tao's White Cloud Loaf which calls for 60g of egg whites; Ingredients: (One 450g Pullman loaf pan); Old dough: Milk 108g; Old dough: Sugar 10g; Old dough: Instant dry yeast 1.5g; Old dough: Yogurt 27g; Old dough: Bread flour 140g; Main dough: Egg whites 60g; Main dough: Bread flour 130g; Main dough: Instant dry yeast 2g; Main dough: Salt 3g; Main dough: Sugar 17g; Main dough: Butter 27g - Ingredients (ZH): 刚好看到 老师的白云吐司需要用到60克蛋清; 用料: (一个450克的吐司模具); 老面: 牛奶108克; 老面: 糖10克; 老面: 干酵母1.5克; 老面: 酸奶27克; 老面: 高筋粉140克。; 主面团: 蛋清60克; 主面团: 高筋粉130克; 主面团: 干酵母2克; 主面团: 盐3克; 主面团: 糖17克; 主面团: 黄油27克。 Notes (EN): I made egg tarts today and had two egg whites left over, and then I spotted Chef A-Tao's White Cloud Loaf which calls for 60g of egg whites! Perfect timing to give it a try. Big thanks to Chef A-Tao for the formula ❤️. 🍞 Ingredients: (One 450g Pullman loaf pan) 🎈 Old dough (pâte fermentée): Milk 108g, sugar 10g, instant dry yeast 1.5g, yogurt 27g, bread flour 140g. 🎈 Main dough: Egg whites 60g, bread flour 130g, instant dry yeast 2g, salt 3g, sugar 17g, butter 27g. 🍞 Instructions: 1️⃣ Mix all the old dough ingredients together until no dry flour remains, cover with plastic wrap, and ferment at around 28°C room temperature for about 90 minutes. 2️⃣ Tear the fermented old dough into small pieces and combine with all main dough ingredients except the butter. Mix on low speed, then medium speed, and back to low speed until it pulls a thick membrane. Add the softened room-temperature butter and continue mixing to the full windowpane stage with a thin, translucent membrane. 3️⃣ In the original recipe, the dough is rounded for a first bulk fermentation, then divided into 3 pieces, rested, shaped, and placed in the pan. Since I had to head out soon, I went straight to dividing into 3 pieces, giving a brief bench rest, rolling out, coiling, and panning for a single proof until the pan was 90% full. Turning the double proof into a single proof was the only change I made. 4️⃣ Bake at 190°C on the lower-middle rack for about 32 minutes, tenting with aluminum foil after about 8 minutes once browned. Adjust according to how your oven runs. 5️⃣ Right out of the oven, brush the hot crust with a thin layer of melted butter. Notes (ZH): 今天做了蛋挞多出来两个鸡蛋的蛋清，刚好看到 老师的白云吐司需要用到60克蛋清，太好了，赶紧试试。感谢阿涛老师的方子❤️。 🍞用料：(一个450克的吐司模具) 🎈老面：牛奶108克，糖10克，干酵母1.5克，酸奶27克，高筋粉140克。 🎈主面团：蛋清60克，高筋粉130克，干酵母2克，盐3克，糖17克，黄油27克。 🍞做法： 1️⃣把老面用料全部混合搅拌至无颗粒，盖好保鲜膜室温28度左右发酵90分钟左右。 2️⃣把老面扯小块跟主面团中除黄油以外的所有用料混合低速转中速再低速打至可以拉出厚膜，此时加入室温软化的黄油，打至完全扩展阶段，也就是可以拉出薄膜。 3️⃣这一步老师原方子是滚圆进行基础发酵，再分成三份再松弛整形入模的，我因为要赶着出门就擅自改成直接分成三份，松弛，整形擀卷入模了，是一次发酵。发酵至模具9分满。也就是说老师原方子是二次发酵，我是一次发酵。这是我唯一改动的地方。 4️⃣190度，烤箱中下层，中途八分钟左右盖上锡纸，32分钟左右。根据自家烤箱脾气调整。 5️⃣出炉后，趁热刷上一层黄油。 Distilled Q&As (7): - Q: Does any kind of yogurt work? I only have Greek yogurt at home right now. (什么样子的酸奶都可以吗？家里現在只有希腊酸奶) A: I used Greek yogurt too! (我的也是希腊酸奶) - Q: Could you teach me how to make gluten-free bread so I can satisfy my bread cravings? (姐，你能教我做无麦麸面包吗？也让我解解馋啊) A: I haven't baked gluten-free bread yet, but if you find a dedicated gluten-free formula I'm sure you'll nail it on the first try! (姐从来没做过。妹妹这么冰雪聪明搜个方子看看一定一次成功哒 姐想到了曾经做过的100%黑裸麦，真的发不起来) - Q: Can the old dough in this recipe be cold-fermented in the fridge overnight? (老师 我想问一下老面可以放冰箱低温发酵嘛) A: This was my first time baking this formula so I haven't tested a cold fermentation for it yet, though overnight sponge/old dough methods generally work well. (我也是第一次做这个方子，还没有试过低温发酵。) - Q: What brand of flour did you use? (想问一下，面粉是什么牌子吗？) A: I used Bob's Red Mill bread flour. (是鲍勃红磨坊的高筋粉) - Q: Yours turned out even better than mine, awesome job! (比我做的好呢，666) A: You are too kind, thank you so much for the great recipe! (老师过奖啦，谢谢) - Q: Why does the top crust of your baked loaf have such a glossy shine while mine is matte? (老师，为什么你的吐司烤出来后表面都是亮亮有光泽，而我的没有呢) A: I brushed melted butter over the top while it was still hot out of the oven, which gives it that glossy finish. (这个是出炉后趁热刷了黄油的，所以特别亮) - Q: At 190°C for 32 minutes, the bottom of my loaf baked into a hard shell! (190度32分钟 面包底部都烤成硬壳了) A: Oh no! Every oven runs differently, so definitely adjust for your oven. The original author Chef A-Tao bakes at 180°C top / 160°C bottom for 40 minutes. In my oven, 190°C for 32 minutes actually left the crust super tender with room for another two minutes. (抱抱，姐妹要根据自己烤箱脾气调整，原作者阿涛老师是180度，160，40分钟，每家烤箱脾气不同。其实我的还可以多烤两分钟的余地，还很嫩) --- ### Natural Sourdough White Loaf ❤️ Teacher Ai He Ziyou's Recipe | 天然酵母白吐司❤️爱和自由老师的方子 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60da9d3a00000000010257a4/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60da9d3a00000000010257a4/ - Category: sourdough - Fermentation: levain - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 190°C - Bake Time: 40 min - Ingredients (EN): Levain: Sourdough starter 20g; Levain: Water 40g; Levain: Bread flour 60g; Main dough: Bread flour 230g; Main dough: Sugar 24g; Main dough: Salt 5g; Main dough: Milk powder 12g; Main dough: Water 130g; Main dough: Butter 24g - Ingredients (ZH): 酵头: 天然酵母20克; 酵头: 水40克; 酵头: 高筋粉60克; 主面团: 高筋粉230克; 主面团: 糖24克; 主面团: 盐5克; 主面团: 奶粉12克; 主面团: 水130克; 主面团: 黄油24克。 Notes (EN): 🍞 Ingredients: (One 450g Pullman loaf pan) Levain: Sourdough starter 20g, water 40g, bread flour 60g Main dough: Bread flour 230g, sugar 24g, salt 5g, milk powder 12g, water 130g, butter 24g. 🍞 Instructions: 1️⃣ Mix the levain ingredients until smooth and let ferment at room temperature for 12 hours. 2️⃣ Combine the fermented levain from Step 1 with all main dough ingredients except the butter and knead until it pulls a thick membrane. Add the butter and continue kneading to the full windowpane stage where it pulls a thin, translucent membrane. Shape into a tight ball, cover, and let it bulk ferment (first proof). 3️⃣ Once doubled in size, gently degas the large air bubbles, divide into 2 equal portions, shape into balls, and give them a 20-minute bench rest. 4️⃣ Roll out, coil, and place into the loaf pan. Proof in a warm, humid spot until the pan is 80% full. 5️⃣ Bake at 190°C on the lower-middle rack for about 40 minutes. The original recipe is shown in Picture 4. (I made one small tweak: my sourdough starter is fed with whole wheat flour, and I also used whole wheat flour to build the levain.) ❤️ Baker's Tip: Because this loaf relies entirely on wild sourdough starter, fermentation takes much longer than with commercial instant yeast, so give it plenty of patience ❤️ Notes (ZH): 🍞用料：(一个450克吐司模) 酵头：天然酵母20克，水40克，高筋粉60克 主面团：高筋粉230克，糖24克，盐5克，奶粉12克，水130克，黄油24克。 🍞做法： 1️⃣将酵头原料混合均匀，室温放置12小时。 2️⃣把步骤1中的酵头跟主面团中除黄油以外所有混合揉至可以拉出厚膜，加入黄油，揉至完全扩展阶段，可以拉出薄膜。滚圆，盖好，进行基础发酵。 3️⃣发酵至两倍大后，轻轻排掉大气孔，分成等量的两份，滚圆松弛二十分钟左右。 4️⃣擀卷入模。温暖湿润的地方发酵至八分满。 5️⃣烤箱190度，中下层，烤40分钟左右。 原方子在图四。 (我的稍微有一点改动，我的天然酵母是全麦粉，酵头用的也是全麦粉) ❤️温馨提示： 因为是纯天然酵母，发酵时间比干酵母会久很多，需要一点点耐心❤️ Distilled Q&As (4): - Q: 🌸🌸 What causes the crust on a Pullman loaf to turn out too thick? (🌸🌸，吐司皮厚是什么原因呢？) A: Baking at too low a temperature for too long will dry out the exterior and cause a thick crust. (烤的温度偏低时间过长会导致) - Q: Hi Sunflower! My gold corrugated Pullman pan keeps sticking lately after two years of use. I bought an inexpensive 30-yuan pan when I was a beginner. Is it sticking because the coating wore out? What pan would you recommend buying as a replacement? Thanks! (花花您好，我想问一下我的吐司模具（金色波纹的）老是粘模是坏了吗？用2年了，当时不怎样会买买了个三十多的，是便宜的原因吗。现在想买个新的，又不知道买那种好，有建议吗？谢谢。) A: I use the San Neng 450g gold corrugated Pullman pan. It releases cleanly without sticking, and I haven't tried other brands to compare. When I bought a replacement after scratching the interior coating on my old one, I bought the exact same San Neng pan again. (我的是三能450克金波纹，很好用不沾，别的牌子没用过没法比较。我又回购还是买了三能，回购不是因为沾而是因为看到内部划花涂层坏掉的样子担心会不健康。) - Q: Roughly how many hours did the proofing take? It's my first time making a sourdough loaf, thank you! (发酵大约几个小时呢？谢谢想做…也是第一次…谢谢。) A: Mine took about 5 to 6 hours. (我发了五六个小时) - Q: If I bake a San Neng gold pan and a silver pan together at the same time, how can I get both loaves to brown to a similar color? (老师，三能金色银色一起烤，如何做到出炉颜色相近呢) A: I haven't used the silver pan myself so I can't compare them directly. (我没有用过银色的) --- ### Easy Eggless & Alcohol-Free Tiramisu ♥️ Foolproof Recipe | 提拉米苏无蛋无酒简易版♥️零失败 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60d7c53e000000002103697a/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60d7c53e000000002103697a/ - Category: buns - Ingredients (EN): Ingredients: Heavy whipping cream 235g; Ingredients: Softened cream cheese (at room temperature) 225g; Ingredients: Sugar 40g - Ingredients (ZH): 用料: 淡奶油235克; 用料: 室温软化的奶油奶酪(cream cheese)225克; 用料: 糖40克 Notes (EN): A weekend without dessert always feels like it is missing something, so let's make a quick and easy tiramisu. 🍞 Ingredients: 1 cup black coffee, heavy whipping cream 235g, softened cream cheese (at room temperature) 225g, sugar 40g, cocoa powder 2 tbsp, ladyfingers 20-24 pieces (I used 20 pieces, adjust flexibly based on your container size), 1 tsp vanilla extract (optional). 🍞 Instructions: 1️⃣ Prepare a cup of black coffee first and let it cool. I used espresso diluted with cooled boiled water. You can also brew a cup with pure instant coffee powder (unsweetened). Set aside. 2️⃣ Grab a container, round or square both work. A regular food storage container is fine. You do not need to line it with parchment paper, though I lined mine today to lift it out easily. The container size is flexible too. Measure against the ladyfingers so one layer fits about 10 pieces flat, or use two smaller containers if needed. 3️⃣ Whip the heavy whipping cream with sugar using a hand mixer for about 4 minutes until semi-solid and thickened. Add the softened cream cheese and mix on low speed until smooth. Set aside. 4️⃣ Stir 1 tsp of vanilla extract into the cooled coffee (omit if you do not have any). 5️⃣ Time to assemble. Dip both sides of each ladyfinger into the coffee quickly, about 2 seconds per side. Do not soak them too long. Arrange a full layer in the container, spread half of the white cream cheese mixture from Step 3 on top, then add a second layer of dipped ladyfingers and finish with the remaining cream mixture. No need to smooth the top perfectly. Cover tightly with plastic wrap and chill in the fridge for at least 4 hours. 6️⃣ After 4 hours, take it out of the fridge, dust generously with cocoa powder, and it is ready to serve. You can scoop it straight with a spoon or slice it into pieces. ❤️❤️❤️ This cake is super simple to make and also works great as a birthday cake. It is always a crowd favorite. Notes (ZH): 没有甜点的周末总感觉缺了点什么，那么就做一个简单快手的提拉米苏吧 🍞用料：一杯黑咖啡，淡奶油235克，室温软化的奶油奶酪(cream cheese)225克，糖40克，可可粉两大勺，手指饼干20至24根(我用了20根，根据容器大小灵活调整)。一勺香草精华(没有可以省略)。 🍞做法： 1️⃣先准备一杯黑咖啡放凉，我是用浓缩咖啡加凉白开的。也可以用速溶咖啡粉泡一杯。不是有糖的那种，是用纯速溶咖啡粉泡的那种。备用。 2️⃣取一个容器，圆的方的都可以，普通饭盒就可以，可以不用垫纸，我今天为了方便取出事先垫好烘培纸，这一步完全可以省略。容器大小也灵活，根据手指饼干尺寸，一排平铺十根左右，比划一下，不行咱也可以两个容器，总之，灵活。 3️⃣淡奶油加糖用打蛋器打发，大概四分钟左右，呈半固体状就可以了，此时拌入软化的奶油奶酪，再用打蛋器低速打匀。备用。 4️⃣放凉的咖啡里加一勺香草精华，没有也可以省略。 5️⃣组装开始。把手指饼干在咖啡里两面都沾沾，不要沾太久，每面两秒左右，沾好依次排入容器，排满一层，铺上刚刚步骤3里准备好的白色奶油奶酪酱，再接着铺第二层，铺好，最后抹上白酱料，不用抹的很平。然后盖好保鲜膜，冰箱冷藏四小时以上。 6️⃣四小时以后，冰箱取出，撒上可可粉，就可以开吃啦，可以勺子直接挖着吃，也可以切块吃。 ❤️❤️❤️ 这款蛋糕简单易操作，也适合做生日蛋糕，还挺受欢迎的。 Distilled Q&As (1): - Q: What brand of cream cheese do you use? (奶油奶酪是什么牌子的) A: I use Kraft Philadelphia cream cheese most often. Sometimes I also buy supermarket store brands. (我用的最多的是卡夫菲利奶油奶酪。有时候也会买一些超市自己的牌子。) --- ### Tiramisu ❤️ Eggless & Alcohol-Free ❗ Quick, Easy & Foolproof | 提拉米苏❤️无蛋无酒❗简单快手❗零失败 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60d7b8de000000002103f914/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60d7b8de000000002103f914/ - Category: buns - Ingredients (EN): Ingredients: Heavy whipping cream 235g; Ingredients: Softened cream cheese (at room temperature) 225g; Ingredients: Sugar 40g - Ingredients (ZH): 用料: 淡奶油235克; 用料: 室温软化的奶油奶酪(cream cheese)225克; 用料: 糖40克 Notes (EN): A weekend without dessert always feels like it is missing something, so let's make a quick and easy tiramisu. 🍞 Ingredients: 1 cup black coffee, heavy whipping cream 235g, softened cream cheese (at room temperature) 225g, sugar 40g, cocoa powder 2 tbsp, ladyfingers 20-24 pieces (I used 20 pieces, adjust flexibly based on your container size), 1 tsp vanilla extract (optional). 🍞 Instructions: 1️⃣ Prepare a cup of black coffee first and let it cool. I used espresso diluted with cooled boiled water. You can also brew a cup with pure instant coffee powder (unsweetened). Set aside. 2️⃣ Grab a container, round or square both work. A regular food storage container is fine. You do not need to line it with parchment paper, though I lined mine today to lift it out easily. The container size is flexible too. Measure against the ladyfingers so one layer fits about 10 pieces flat, or use two smaller containers if needed. 3️⃣ Whip the heavy whipping cream with sugar using a hand mixer for about 4 minutes until semi-solid and thickened. Add the softened cream cheese and mix on low speed until smooth. Set aside. 4️⃣ Stir 1 tsp of vanilla extract into the cooled coffee (omit if you do not have any). 5️⃣ Time to assemble. Dip both sides of each ladyfinger into the coffee quickly, about 2 seconds per side. Do not soak them too long. Arrange a full layer in the container, spread half of the white cream cheese mixture from Step 3 on top, then add a second layer of dipped ladyfingers and finish with the remaining cream mixture. No need to smooth the top perfectly. Cover tightly with plastic wrap and chill in the fridge for at least 4 hours. 6️⃣ After 4 hours, take it out of the fridge, dust generously with cocoa powder, and it is ready to serve. You can scoop it straight with a spoon or slice it into pieces. ❤️❤️❤️ This cake is super simple to make and also works great as a birthday cake. The last photo shows one I made for a friend years ago, and it was a big hit. Sharing a chilled piece of tiramisu with friends on a summer weekend is wonderful❤️❤️❤️ Notes (ZH): 没有甜点的周末总感觉缺了点什么，那么就做一个简单快手的提拉米苏吧。 🍞用料：一杯黑咖啡，淡奶油235克，室温软化的奶油奶酪(cream cheese)225克，糖40克，可可粉两大勺，手指饼干20至24根(我用了20根，根据容器大小灵活调整)。一勺香草精华(没有可以省略)。 🍞做法： 1️⃣先准备一杯黑咖啡放凉，我是用浓缩咖啡加凉白开的。也可以用速溶咖啡粉泡一杯。不是有糖的那种，是用纯速溶咖啡粉泡的那种。备用。 2️⃣取一个容器，圆的方的都可以，普通饭盒就可以，可以不用垫纸，我今天为了方便取出事先垫好烘培纸，这一步完全可以省略。容器大小也灵活，根据手指饼干尺寸，一排平铺十根左右，比划一下，不行咱也可以两个容器，总之，灵活。 3️⃣淡奶油加糖用打蛋器打发，大概四分钟左右，呈半固体状就可以了，此时拌入软化的奶油奶酪，再用打蛋器低速打匀。备用。 4️⃣放凉的咖啡里加一勺香草精华，没有也可以省略。 5️⃣组装开始。把手指饼干在咖啡里两面都沾沾，不要沾太久，每面两秒左右，沾好依次排入容器，排满一层，铺上刚刚步骤3里准备好的白色奶油奶酪酱，再接着铺第二层，铺好，最后抹上白酱料，不用抹的很平。然后盖好保鲜膜，冰箱冷藏四小时以上。 6️⃣四小时以后，冰箱取出，撒上可可粉，就可以开吃啦，可以勺子直接挖着吃，也可以切块吃。 ❤️❤️❤️ 这款蛋糕简单易操作，也适合做生日蛋糕，最后一张图就是我早些年给朋友做的，还挺受欢迎的。 夏日的周末跟朋友一起吃上一块冰凉的提拉米苏也是极好的❤️❤️❤️ --- ### No-Knead Rosemary Country Boule, My Very First Video | 免揉迷迭香乡村欧包，我的第一个视频 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60d64eb0000000002103be14/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60d64eb0000000002103be14/ - Category: sourdough - Oven Temp: 225°C - Bake Time: 20 min - Ingredients (EN): Whole wheat flour 135g; Bread flour 405g; Instant dry yeast 7g; Salt 9g; Water 355g; Fresh rosemary about 20g (adjust to taste) - Ingredients (ZH): 全麦粉135克; 高筋粉405克; 干酵母7克; 盐9克; 水355克; 新鲜的迷迭香20克左右(可多可少根据自己喜好上下灵活) Notes (EN): Here is the healthy lean bread I promised everyone❗❗ I highly recommend this recipe for these reasons: 🌼 Sugar-free and oil-free 🌼 Low-fat and low-calorie 🌼 Quick no-knead method 🌼 Beginner-friendly and foolproof 🌼 Incredibly aromatic and delicious 🌼 Master this one base formula and adapt it into endless flavors 🍞 Formula: Whole wheat flour 135g, bread flour 405g, instant dry yeast 7g, salt 9g, water 355g, fresh rosemary about 20g (adjust to taste) 🍞 Instructions: 1️⃣ Mix all ingredients except the rosemary in a bowl. Stir with chopsticks until shaggy flakes form, then press into a rough ball by hand. Cover with a damp towel or plastic wrap and let rest (autolyse) for about 20 minutes. 2️⃣ After 20 minutes, add the fresh rosemary and knead briefly for about 1 minute to work the herbs into the dough. The dough will already feel smooth. 3️⃣ Dust a banneton proofing basket with flour. Shape the dough into a tight ball (boule), place it smooth-side down into the basket, cover with a towel, and proof for about 45 minutes. 4️⃣ Place your Dutch oven inside the oven and preheat together to 225°C. 5️⃣ Cut a piece of parchment paper with a round center and two long handles on the sides (see Photo 5) to act as a sling. Turn the proofed dough out onto the parchment paper with the smooth side facing up. Score two slashes across the top with a bread lame or razor blade, then carefully lower it into the piping-hot Dutch oven. 6️⃣ Bake covered for about 20 minutes, then remove the lid and bake for another 25 minutes or so. Adjust according to how your oven runs. I lowered the temperature by 10°C partway through and tented with foil for the last 10 minutes. 7️⃣ Transfer to a wire rack to cool completely. ❤️ Baker's Tips: 1. I adapted this formula slightly from an online recipe. The total flour weight (whole wheat plus bread flour) is 540g. If you increase the whole wheat ratio, adjust the water up slightly because whole wheat flour absorbs more water. 2. This bread does not require strict dough temperature control, making it great for summer baking. The fresh rosemary aroma feels wonderfully refreshing. 3. If you do not have rosemary, swap in your favorite mix-ins like dried cranberries, raisins, or walnuts. Still, give fresh rosemary a try when you can. If you enjoy herbal aromas, this loaf smells heavenly from mixing right through baking. 4. The whole process is super fast, yet yields a healthy, nutritious artisan loaf that rivals long-fermented bread in texture. It is ideal for busy weekday bakers. 5. Today was my first time filming a video. As a complete beginner at filming, my mind went blank, my hands were clumsy, and I even knocked over a cup of pre-weighed water before starting. What a mess! I will post a separate written note shortly to commemorate my first video. Notes (ZH): 我答应小伙伴的，说好的减肥面包来啦❗❗ 这个必须强烈推荐，原因如下： 🌼无糖无油 🌼低脂低卡 🌼免揉快手 🌼零基础零失败 🌼非常香非常好吃 🌼掌握一个配方举一反三可以创造无限可能各种口味 🍞配方： 全麦粉135克，高筋粉405克，干酵母7克，盐9克，水355克，新鲜的迷迭香20克左右(可多可少根据自己喜好上下灵活) 🍞做法： 1️⃣除迷迭香以外所有用料混合，筷子搅拌成棉絮状，用手揉成团，盖好毛巾或保鲜膜静置20分钟左右。 2️⃣二十分钟后加入迷迭香，稍微揉揉把迷迭香揉进面团，大概一分钟左右，面团已经光滑了。 3️⃣发酵篮撒干粉，面团滚圆，光面朝下，盖上毛巾，发酵45分钟左右。 4️⃣连铸铁锅一起，烤箱预热225度。 5️⃣把烘培纸剪成两头稍长中间圆的样子，参考图五，把发酵好的面团转移到烘培纸上，光面朝上，用割刀割两刀，我用的是剃须刀刀片，然后小心翼翼地转移到滚烫的铸铁锅。 6️⃣烤20分钟左右，把锅盖取走，继续烤二十五分钟左右，根据自家烤箱情况调整，我中途降温10度，最后十分钟又盖上了锡纸。 7️⃣出炉放网架上晾凉。 ❤️温馨提示： 1配方参考网上的，稍作调整，全麦加高筋粉一共总面粉量是540克，如果加大全麦面粉的含量，水量也要相应调整，全麦比较吃水。 2这款面包对控制温度没有要求，夏天制作友好，并且迷迭香非常清爽，迷人的香味给人带来清凉的感觉。 3如果没有迷迭香，可以用自己喜欢的材料代替，比如蔓越莓，葡萄干，核桃等等。但是有机会还是要试一下迷迭香，如果喜欢这个香味的话，这款面包真的从头香到尾，揉面的时候就香的很愉悦，烤的时候就更别提了。 4整个过程很快，但是收获的是健康好吃减肥营养的面包，完全不输花长时间做出来的口感，非常适合忙碌的工作一族。 5今天我第一次尝试视频，对于小白的我，脑子一片空白，手脚都乱套，操作也不规范，完全傻了，在操作前还打翻一杯已经称好水。。。。。一片狼藉，一言难尽。我待会发笔记，纪念我的第一次。 Distilled Q&As (25): - Q: Formula: Whole wheat flour 135g, bread flour 405g, instant dry yeast 7g, salt 9g, water 355g, fresh rosemary about 20g (adjust to taste) 🍞 Instructions: 1️⃣ Mix all ingredients except rosemary with chopsticks into shaggy flakes, knead into a ball by hand, cover and rest about 20 minutes. 2️⃣ After 20 minutes add rosemary and knead in for about 1 minute until smooth. 3️⃣ Dust banneton with flour, shape into a boule smooth-side down, cover and proof about 45 minutes. 4️⃣ Preheat oven with Dutch oven to 225°C, bake covered about 20 minutes, remove lid, lower by 10°C and bake another 20 minutes or so. Tent with foil as needed. (配方：全麦粉135克，高筋粉405克，干酵母7克，盐9克，水355克，新鲜的迷迭香20克左右(可多可少根据自己喜好上下灵活)🍞做法：1️⃣除迷迭香以外所有用料混合，筷子搅拌成棉絮状，用手揉成团，盖好毛巾或保鲜膜静置20分钟左右。2️⃣二十分钟后加入迷迭香，稍微揉揉把迷迭香揉进面团，大概一分钟左右，面团已经光滑了。3️⃣发酵篮撒干粉，面团滚圆，光面朝下，盖上毛巾，发酵45分钟左右。4️⃣烤箱带铸铁锅225度，加盖烤二十分钟左右，取走盖子，降十度再烤二十分钟左右。看情况盖锡纸) A: Thanks everyone for the reminder! My Dutch oven is 24cm. The flour blend is 25% whole wheat and 75% bread flour. If you use 100% bread flour, reduce the water by a few grams. If you increase the whole wheat percentage, add a few more grams of water since whole wheat absorbs more liquid. Detailed step-by-step photos and notes are in my other post. Thanks for bearing with my very first video! (感谢大家提醒。我的锅是24的。面粉是25%的全麦，75%高筋粉。如果全部用高筋粉的话水量可能要减少几克，如果要增加全麦粉比例的话，水量要增加几克。全麦粉比较吸水。具体文字图片笔记在上一篇。第一次做视频很不完善，感谢大家的包容) - Q: Does this require top and bottom heat? I happen to have plenty of fresh rosemary at home. (需要上下火吗？ 家里正好有用不完的迷迭香) A: You need a Dutch oven. Separate top and bottom heat controls do not matter; my oven only has a single bake element too. (需要铸铁锅。上下火没关系，我的烤箱也没有上下火的。 不客气，祝成功 是不是温度不够高里面没有一次性烤透？) - Q: What size banneton proofing basket did you use? (请问用的发酵蓝是多大的呀？) A: Sanneng SN4513 large round proofing basket. (三能sn4513圆形大号) - Q: What is the diameter of the finished loaf? (面包直径多大呀) A: I baked this in a 24cm Dutch oven. (我这个是24cm的铸铁锅 戚风的模具尺寸可以，但是功能跟铸铁锅不一样，铸铁锅可以达到很高的温度并且盖子密封保住水汽，烤完才会有表面这样的开口。) - Q: Hi! My oven has a steam function. How should I bake this without a Dutch oven? (老师好，我的烤箱有蒸汽功能，不用铸铁锅，怎么烤呢？) A: Do you have a baking stone? If you have a stone, preheat it with the oven. Once it reaches temperature, slide the scored dough directly onto the hot stone like a pizza (be very careful not to burn yourself) and trigger the steam function. Without a baking stone, it is harder to get enough bottom heat and oven spring. (有没有烘培石板？如果有石板的话，就一起预热，温度到达后，直接把面包送到石板上，像烤披萨一样，温度非常高，注意防烫，然后使用蒸汽功能(这个具体怎么操作我不清楚，因为我没有这个功能)。没有石板的话温度不容易达到特别高，效果会差一些。) - Q: Can I cold-proof this in the fridge? I want to mix the dough tonight and bake it tomorrow morning. (请问可以冷藏发酵吗，想现在揉面明天再起来烤) A: I have not tried cold retardation with this formula. It proofs really fast at room temperature. (这个方子我没试过冷藏发酵。这个发的真的好快。 嗯嗯，祝妹妹成功) - Q: What brand of parchment paper do you use? (你用的油纸是什么牌子的？) A: Kirkland Signature from Costco. (costco买的Kirkland的 形状是我自己剪的，为了方便使用，不剪也是可以的。我的油纸不沾) - Q: Does this not need an overnight fermentation? (请问不用过夜发酵吗？) A: This recipe uses commercial instant dry yeast rather than sourdough starter, so it ferments quickly and does not need an overnight rest. Check out my companion written post for full details! (这个没有用天然酵母，是干酵母，很快就发好了，不用过夜。姐妹可以看一下我前面一篇文字笔记，比较详细。第一次做视频很不完善) - Q: Haha, I don't have rosemary at home. Could I substitute mint instead? (哈哈，家里没有迷迭香，是不是可以将迷迭香换成薄荷呢？) A: I have never tried mint in this! If you try it, let me know how it tastes. (我没有试过呢，姐妹如果试了记得告诉我一下好不好吃哈) - Q: The process of taking it out after fermentation and transferring it is still very soft, not as hard and smooth as what you made looks. (我发酵后拿出来转移的过程还是很软，没有你做的看起来硬和光滑) A: It's possible that there is too much water, as the water absorption of flour can vary. (有可能水多了，面粉吸水量会有差异。) - Q: What size cast iron pot would you use? (你会用多大的铸铁锅呢) A: The 24-year-old me uses it the most. (24的我用的最多) - Q: Recommend an oven, mainly for making bread, thank you (求推荐烤箱，主要做面包用的，谢谢) A: The Platinum Rich oven I'm using now is not very good; it heats unevenly and I don't recommend it. I haven't tried many other brands, so I'm not sure about them. (我现在用的铂富烤箱不是很好，受热不均匀，不推荐。别的很多牌子都没有用过呢不清楚呢) --- ### Rosemary Country Bread ❤️ Healthy & Lean ❗ No-Knead Foolproof Recipe | 迷迭香乡村面包❤️减肥❗免揉零基础零失败 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60d64a57000000000102f722/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60d64a57000000000102f722/ - Category: sourdough - Oven Temp: 225°C - Bake Time: 20 min - Ingredients (EN): Whole wheat flour 135g; Bread flour 405g; Instant dry yeast 7g; Salt 9g; Water 355g; Fresh rosemary about 20g (adjust to taste) - Ingredients (ZH): 全麦粉135克; 高筋粉405克; 干酵母7克; 盐9克; 水355克; 新鲜的迷迭香20克左右(可多可少根据自己喜好上下灵活) Notes (EN): Here is the healthy lean bread I promised everyone❗❗ I highly recommend this recipe for these reasons: 🌼 Sugar-free and oil-free 🌼 Low-fat and low-calorie 🌼 Quick no-knead method 🌼 Beginner-friendly and foolproof 🌼 Incredibly aromatic and delicious 🌼 Master this one base formula and adapt it into endless flavors 🍞 Formula: (see Photo 3) Whole wheat flour 135g, bread flour 405g, instant dry yeast 7g, salt 9g, water 355g, fresh rosemary about 20g (adjust to taste) 🍞 Instructions: 1️⃣ Mix all ingredients except the rosemary in a bowl. Stir with chopsticks until shaggy flakes form, then press into a rough ball by hand. Cover with a damp towel or plastic wrap and let rest (autolyse) for about 20 minutes. 2️⃣ After 20 minutes, add the fresh rosemary and knead briefly for about 1 minute to work the herbs into the dough. The dough will already feel smooth. 3️⃣ Dust a banneton proofing basket with flour. Shape the dough into a tight ball (boule), place it smooth-side down into the basket, cover with a towel, and proof for about 45 minutes. 4️⃣ Place your Dutch oven inside the oven and preheat together to 225°C. 5️⃣ Cut a piece of parchment paper with a round center and two long handles on the sides (see Photo 5) to act as a sling. Turn the proofed dough out onto the parchment paper with the smooth side facing up. Score two slashes across the top with a bread lame or razor blade, then carefully lower it into the piping-hot Dutch oven. 6️⃣ Bake covered for about 20 minutes, then remove the lid and bake for another 25 minutes or so. Adjust according to how your oven runs. I lowered the temperature by 10°C partway through and tented with foil for the last 10 minutes. 7️⃣ Transfer to a wire rack to cool completely. ❤️ Baker's Tips: 1. I adapted this formula slightly from an online recipe. The total flour weight (whole wheat plus bread flour) is 540g. If you increase the whole wheat ratio, adjust the water up slightly because whole wheat flour absorbs more water. 2. This bread does not require strict dough temperature control, making it great for summer baking. The fresh rosemary aroma feels wonderfully refreshing. 3. If you do not have rosemary, swap in your favorite mix-ins like dried cranberries, raisins, or walnuts. Still, give fresh rosemary a try when you can. If you enjoy herbal aromas, this loaf smells heavenly from mixing right through baking. 4. The whole process is super fast, yet yields a healthy, nutritious artisan loaf that rivals long-fermented bread in texture. It is ideal for busy weekday bakers. 5. Today was my first time filming a video. As a complete beginner at filming, my mind went blank, my hands were clumsy, and I even knocked over a cup of pre-weighed water before starting. What a mess! I will post the video note shortly to commemorate my first attempt. Notes (ZH): 我答应小伙伴的，说好的减肥面包来啦❗❗ 这个必须强烈推荐，原因如下： 🌼无糖无油 🌼低脂低卡 🌼免揉快手 🌼零基础零失败 🌼非常香非常好吃 🌼掌握一个配方举一反三可以创造无限可能各种口味 🍞配方：(如图三) 全麦粉135克，高筋粉405克，干酵母7克，盐9克，水355克，新鲜的迷迭香20克左右(可多可少根据自己喜好上下灵活) 🍞做法： 1️⃣除迷迭香以外所有用料混合，筷子搅拌成棉絮状，用手揉成团，盖好毛巾或保鲜膜静置20分钟左右。 2️⃣二十分钟后加入迷迭香，稍微揉揉把迷迭香揉进面团，大概一分钟左右，面团已经光滑了。 3️⃣发酵篮撒干粉，面团滚圆，光面朝下，盖上毛巾，发酵45分钟左右。 4️⃣连铸铁锅一起，烤箱预热225度。 5️⃣把烘培纸剪成两头稍长中间圆的样子，参考图五，把发酵好的面团转移到烘培纸上，光面朝上，用割刀割两刀，我用的是剃须刀刀片，然后小心翼翼地转移到滚烫的铸铁锅。 6️⃣烤20分钟左右，把锅盖取走，继续烤二十五分钟左右，根据自家烤箱情况调整，我中途降温10度，最后十分钟又盖上了锡纸。 7️⃣出炉放网架上晾凉。 ❤️温馨提示： 1配方参考网上的，稍作调整，全麦加高筋粉一共总面粉量是540克，如果加大全麦面粉的含量，水量也要相应调整，全麦比较吃水。 2这款面包对控制温度没有要求，夏天制作友好，并且迷迭香非常清爽，迷人的香味给人带来清凉的感觉。 3如果没有迷迭香，可以用自己喜欢的材料代替，比如蔓越莓，葡萄干，核桃等等。但是有机会还是要试一下迷迭香，如果喜欢这个香味的话，这款面包真的从头香到尾，揉面的时候就香的很愉悦，烤的时候就更别提了。 4整个过程很快，但是收获的是健康好吃减肥营养的面包，完全不输花长时间做出来的口感，非常适合忙碌的工作一族。 5今天我第一次尝试视频，对于小白的我，脑子一片空白，手脚都乱套，操作也不规范，完全傻了，在操作前还打翻一杯已经称好水。。。。。一片狼藉，一言难尽。我待会发笔记，纪念我的第一次。 Distilled Q&As (14): - Q: Do you sell this bread? (正好迷迭香长势不错，可以安排) A: Thank you so much! This is actually much simpler to make than Pullman loaves, so give it a try at home. (我买的是已经长的大概两尺高的，我就种盆里 我曾经是植物杀手，这个到现在还活着，有好几个月了 我是买🌱的) - Q: Does the Dutch oven need to be greased with oil? (全部用高筋面粉可否) A: No need at all. You lower the dough right in on parchment paper, so it will not stick. (嗯嗯，是的，只是因为面粉的吸水性差异，可能液体稍微需要有一点点增减) - Q: Can I make this country boule using 100% bread flour? (卖这种面包吗？) A: Yes, you can! Sorry for seeing your comment a whole year late. (谢谢姐妹喜欢。这个其实比吐司简单很多，试着做一下吧 姐妹有烤箱吗？这款免揉不需要面包机，需要烤箱跟铸铁锅) - Q: Do we not need to worry about gluten development? (请问铸铁锅需要刷油吗？) A: After the 20-minute rest (autolyse) and a brief knead, the dough surface is already smooth and has plenty of gluten strength. Country boules do not need a full windowpane stage. (不需要的。用烘焙纸直接送进锅里。不会沾锅 是Costco买的Kirkland牌子) - Q: What if I don't have rosemary? What can I substitute? (亲的铸铁锅是多大的?) A: You can leave it plain or fold in your favorite dried fruits and nuts like dried cranberries or raisins. (嗯嗯，不客气) - Q: Can I make this without a banneton proofing basket? (欧包可以全部用高筋粉做吗？) A: Yes, for this quick-yeasted loaf you can use a regular bowl lined with a floured cloth because fermentation is short. For slow-fermented sourdough loaves, a breathable banneton is much more important. (可以的，才看到，姐妹不好意思，居然晚了一年) - Q: How should I bake it if I don't have a Dutch oven? (不用考虑面筋的程度吗？) A: You can bake it directly on a baking sheet, though the oven spring and crust will not be quite as good. A covered Dutch oven traps radiant heat and steam around the loaf. (水合以后再揉几下面团表面已经很光滑，面筋也够了，这个面包不需要手套模) - Q: What if there's no rosemary? Is there a substitute? (没有迷迭香怎么办？有什么替代吗) A: If not, don't put it in , or you can put in your favorite nuts, such as cranberries, raisins, etc. (没有就不放哈，或者放自己喜欢的果仁，比如蔓越莓，葡萄干这些都可以) - Q: Is it okay without a fermentation basket? (没有发酵篮行吗？) A: This is acceptable because fermentation is fast. If making natural yeast sourdough bread, slow fermentation requires a fermentation basket. (这个可以的，因为发酵很快。如果做天然酵母酸面包是慢发酵没有发酵篮不行。) - Q: How to roast without a cast iron pot? (没有铸铁锅的该怎么烤？) A: Direct grilling will have a slightly poorer effect, while baking in a cast iron pot with a lid traps heat and locks in moisture. (直接烤，就是效果会差一些，铸铁锅加盖烤有凝聚热量又锁住水分的作用。) - Q: What equipment is needed? Any recommendations? Oven~Pots? (请问需要的设备有哪些？有什么推荐么？烤箱～锅？) A: Need a cast iron pot, an oven that can fit the size of a cast iron pot. (需要一个铸铁锅，放得下铸铁锅大小的烤箱。) - Q: Just right, the rosemary is growing well, can arrange (正好迷迭香长势不错，可以安排) A: What I bought was already about two feet tall, so I planted it in a pot I used to be a plant killer, but this one is still alive now, for several months already I am buying 🌱 (我买的是已经长的大概两尺高的，我就种盆里 我曾经是植物杀手，这个到现在还活着，有好几个月了 我是买🌱的) --- ### Sourdough Pizza ❤️ Plus an Instant Dry Yeast Version | 天然酵母披萨❤️同时附上干酵母版教程 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60d57fe40000000001024005/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60d57fe40000000001024005/ - Category: sourdough - Fermentation: levain - Oven Temp: 260°C - Bake Time: 40 min - Ingredients (EN): Type 00 pizza flour (or regular bread flour) 250g; Water 145g (adjust as needed); Salt 5g; Active sourdough starter (levain) 80g - Ingredients (ZH): Type 00披萨面粉(可以用普通高筋粉替代)250克; 水145克(酌情增减); 盐5克; 天然酵母80克。 Notes (EN): Alongside daily bread baking, pizza has been one of my most frequent bakes over the past ten years, usually three times a week. I developed and tweaked this formula through home practice rather than formal training, and I am sharing it here for fellow bakers. 🍞 Ingredients: (makes one 14-inch thin-crust pizza) Type 00 pizza flour (or regular bread flour) 250g, water 145g (adjust as needed), salt 5g, active sourdough starter (levain) 80g. 🍞 Instructions: 1️⃣ Mix all ingredients together into a rough dough, cover with plastic wrap, and let rest (autolyse) at room temperature for about 20 minutes. Knead a few times until the dough surface becomes smooth. Ferment at room temperature (around 20°C) for about 2 hours, then place in the fridge overnight. In summer, shorten the room-temperature fermentation to about 30 minutes. 2️⃣ The next morning, take the dough out of the fridge and let it proof at room temperature for about 3 hours, just in time for lunch. Meanwhile, prepare the pizza sauce. As shown in Photo 6, you can use store-bought crushed or peeled tomatoes directly, or sauté minced onion in olive oil and simmer briefly with tomato paste for a quick homemade pizza sauce. 3️⃣ After about 3 hours, preheat the oven to 260°C with your pizza stone inside (my oven takes about 40 minutes to preheat thoroughly). Place the dough on floured parchment paper and stretch or roll it out (see Photo 4). Spread a thin layer of pizza sauce, sprinkle dried pizza herbs and a pinch of sea salt if you like, then top with vegetables, cheese, and your favorite meats or seafood. 4️⃣ Slide onto the lower-middle rack. If your oven runs hot, bake for about 12 minutes; otherwise bake for about 15 minutes, adjusting for how your oven runs. 5️⃣ Out comes a fragrant pizza with an airy, blistered crust. 🍞 Instant Dry Yeast Formula (for bakers without sourdough starter, adapted from baker Ai He Ziyou, see Photo 9): All-purpose flour 200g, instant dry yeast 2g, fine sugar 3g, salt 3g, water 124g, olive oil 5g. ❤️ My Pizza-Making Tips: 🌼 1. High heat is critical for pizza, so use a pizza stone if possible. It retains intense heat and bakes the crust crisp in a short time (see Photo 8 for my pizza stone). 🌼 2. Whether you prefer a thin crust or a thicker crust is up to you. I usually make two pizzas, one thin and one slightly thicker. The thicker crust just needs about 2 extra minutes in the oven. 🌼 3. Always dock the center of the dough with a fork before topping so the base does not bubble up in the oven. 🌼 4. You can use store-bought pizza sauce, homemade sauce, or canned crushed/peeled tomatoes as shown in the photos. Do not spread the sauce too thickly, or the crust will turn soggy instead of crisp. 🌼 5. Mix and match cheeses to your liking. I often blend two or three cheeses. 🌼 6. Customize the vegetable, meat, and seafood toppings however you like. 🌼 7. Because the oven and stone are extremely hot, use a pizza peel or flat board to slide the pizza in carefully and avoid burns. Notes (ZH): 除了日常做面包，披萨也是这十年来做的最日常的，基本一周三次的频率。 方子是自己慢慢练习调整摸索的，没有经过专业学习，供需要的姐妹参考。 🍞用料：可做薄底14寸披萨一个 Type 00披萨面粉(可以用普通高筋粉替代)250克，水145克(酌情增减)，盐5克，天然酵母80克。 🍞做法： 1️⃣把所有用料混合均匀，揉成团，盖上保鲜膜，室温水合20分钟左右，再随便揉几下，面团就很光滑了。室温(20度左右)发酵2小时左右，进冰箱过夜。如果夏天，可以缩短到半小时左右。 2️⃣第二天早上,把面团从冰箱取出，室温发酵3小时左右，刚好中午做。这个时候我们可以准备披萨酱。参考图六，可以偷懒直接用图上的三种番茄(酱),或者也可以起个油锅，把碎洋葱炒香，加入番茄酱小火熬一会儿，就是简易版披萨酱了。 3️⃣三小时左右后，开始预热烤箱260度，有石板的把石板放里面一起预热，(我的烤箱预热需要40分钟左右),把面团放到撒了干粉的烘培纸上,过程参考图四，接下来就简单了,抹上一点披萨酱，有披萨调料的可以撒一点，我还喜欢撒一点海盐，再铺上简单的蔬菜，芝士，喜欢的肉或者海鲜，披萨就组装好了，内容根据自己的喜好来添加。 4️⃣放烤箱中下层，如果烤箱火力够猛，12分钟左右，不行的话15分钟，根据自家烤箱调整。 5️⃣出炉就是香喷喷的带有大气孔的披萨啦。 🍞如果没有天然酵母的小伙伴用以下配方：(此方子来自爱和自由老师)参考图九 中筋面粉200克，即发干酵母2克，细砂糖3克，盐3克，水124克，橄榄油5克。 ❤️关于做披萨的心得： 🌼1烤披萨温度很重要，所以最好用上披萨石板，这样可以达到需要的温度，短时间把披萨烤熟。图八有披萨石的图片。 🌼2,披萨饼底有喜欢薄的也有喜欢不薄的，根据自己的喜好，我平时一般做两个一个薄一个厚一点，只是烘烤的时间上厚的要比薄的多两分钟。 🌼3,披萨饼底一定要戳洞，用叉子戳就行，这一步的目的是防止烤的时候饼底鼓起。 🌼4,披萨酱可以是直接买的，也可以自己熬，也可以买图片上那几种番茄酱或者是剥皮番茄，都很好。铺的时候不要铺太厚一层，饼底不容易脆。 🌼5,芝士选择也很多可以根据自己的喜好，我有时候就放两种，三种。 🌼6,披萨上铺的蔬菜肉海鲜也根据自己喜欢来，可以有很多变化。 🌼7,烤披萨温度高，所以把披萨送进烤箱的时候一定要小心不要烫伤，我是用一块板帮助送进去 Distilled Q&As (5): - Q: Is the difference between thin crust and thick crust just how thin you roll the dough? (薄底和厚底就是擀面皮的时候薄厚的差异吗？) A: At home I mostly just roll it thinner or thicker. Strictly speaking, the flour blend differs too: thin crust uses lower-protein flour (or a bit of cake flour mixed in) for crispness, while thick crust uses bread flour for a chewier bite. (我平时就基本这么操作，不规范。其实认真一点的话用的粉会有区别，薄底的面粉不要筋度太高，适当的加一点低筋粉。厚底的用高筋粉，需要有嚼头。 嗯嗯，可以。 两者都可以。) - Q: 80g of fresh yeast for 250g of flour?? (250克的面粉需要80克鲜酵母？？) A: That is sourdough starter (levain) made of flour and water, not compressed fresh yeast. (是天然酵母，就是水跟面粉制作而成的，不是鲜酵母。) - Q: Does the pizza dough need to be kneaded to the windowpane stage? (请问面团需要揉出手套膜吗？) A: No windowpane needed. Just knead until the surface of the dough is smooth. (不需要出膜，揉到面团表面光滑就可以了。) - Q: Can I use fresh compressed yeast instead? (可以换鲜酵母么？) A: Yes! Follow the instant dry yeast formula and multiply the dry yeast weight by three for fresh yeast. (可以，参考干酵母版本，鲜酵母用量是干酵母的三倍) - Q: 80g of yeast? (酵母80克？) A: It is natural sourdough starter (a mixture of fermented flour and water), so the weight used is much larger☺️ (是天然酵母，是水跟面粉的产物，量比较大☺️ 干酵母根据面粉比例，1%，比如用500克面粉就用5克干酵母这样子，具体可以参考图九) --- ### Hokkaido Milk Dinner Rolls ❤️ Soft, Feathery Shred ❤️ Poolish Method | 北海道牛奶小餐包❤️宣软拉丝❤️波兰种 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60d3a7f10000000021037b73/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60d3a7f10000000021037b73/ - Category: buns - Fermentation: tangzhong, poolish - Yield: 1 rolls (一个餐包) - Oven Temp: 190°C - Bake Time: 22 min - Ingredients (EN): Poolish: Bread flour 80g; Poolish: Water 80g; Poolish: Instant dry yeast 1.5g; Bread flour 320g; 1 egg (about 55g); Heavy whipping cream 70g; Milk 90g (hold back 15g to add gradually); Milk powder 15g; Salt 3g; Sugar 60g; Instant dry yeast 3.5g; Softened butter (at room temperature) 25g - Ingredients (ZH): 波兰种: 高筋粉80克; 波兰种: 水80克; 波兰种: 干酵母1.5克; 高筋粉320克; 鸡蛋一个55克左右; 淡奶油70克; 牛奶90克(预留15克慢慢加); 奶粉15克; 盐3克; 糖60克; 干酵母3.5克; 室温软化的黄油25克。 Notes (EN): Ever since I posted my note on bread glazes ("What to Brush on Bread Tops?"), many fellow bakers have asked for the dinner roll recipe I used in that test. Let's walk through it today. I usually scale my Pullman loaf formulas to fit my baking pan. Sometimes I use the Tangzhong Hokkaido formula, sometimes my all-purpose milk loaf formula. For this batch and the previous test, I used the Poolish Hokkaido Milk Bread formula. 🍞 Ingredients: (for my 26x26x6cm square baking pan) 🎈 Poolish: Bread flour 80g, water 80g, instant dry yeast 1.5g 🎈 Main Dough: Bread flour 320g, 1 egg (about 55g), heavy whipping cream 70g, milk 90g (hold back 15g to add gradually), milk powder 15g, salt 3g, sugar 60g, instant dry yeast 3.5g, softened unsalted butter (at room temperature) 25g. 🍞 Instructions: 1️⃣ The night before, mix the poolish ingredients until smooth, cover tightly, and ferment in the fridge overnight. 2️⃣ The next day, place all of the poolish and all main dough ingredients except the butter into the mixer bowl. Mix on low speed for about 4 minutes until a thick membrane forms. Add the softened butter and mix on low speed (Speed 2 on my KitchenAid 8-quart stand mixer) for 2 minutes, medium speed (Speed 4) for 1 minute, Speed 3 for 2 minutes, and Speed 2 for 6 minutes. Tear off a piece of dough to check that it stretches into a thin, translucent windowpane. Shape into a tight ball for the first proof (bulk fermentation). 3️⃣ Once the dough has doubled in size, gently degas the large air pockets and divide into 16 equal pieces. Shape each piece into a tight ball with the seam pinched underneath, and arrange evenly in the baking pan. Cover with a kitchen towel or plastic wrap for the second proof. 4️⃣ Proof until 1.5 to 2 times in size. Dust the tops with a little bread flour, or brush with egg wash or milk depending on the finish you prefer (see the last photo for a side-by-side comparison from our glaze test). This time I dusted with flour. 5️⃣ Bake at 190°C for about 22 minutes, tenting with aluminum foil partway through as needed. ❤️ Baker's Tips: 1. If room temperature is warm, chill the mixed dough (before adding butter) for a 30-minute autolyse. 2. Adjust the milk amount according to your flour's absorption rate. 3. Adjust baking temperature and time based on how your oven runs. 4. If you did not prepare a poolish the night before, you can make these rolls using my all-purpose direct-method milk bread formula. 5. 60g of sugar may look high, but I do not recommend reducing it. Divided across 16 rolls, it is under 4g of sugar per roll and gives a pleasant, balanced sweetness. Only reduce it slightly if you strongly prefer unsweetened bread. 6. If you like dried cranberries, raisins, or walnuts, fold them in on low speed at the very end of mixing to make fruit and nut dinner rolls. Notes (ZH): 自从上次的笔记<<面包表面刷什么?>>发了以后，有好多小伙伴对那个实验中的餐包的方子感兴趣，那我们就一起来看一下吧。 一般我都是用吐司的方子换算成需要的量来做的，有时候用汤种北海道，有时候用万能百搭那个基础方子，这次和上一次用的是波兰种北海道吐司的方子。 🍞用料:(我的烤盘是26x26x6的正方形) 🎈波兰种：高筋粉80克，水80克，干酵母1.5克 🎈主面团：高筋粉320克，鸡蛋一个55克左右，淡奶油70克，牛奶90克(预留15克慢慢加),奶粉15克，盐3克，糖60克，干酵母3.5克，室温软化的黄油25克。 🍞做法： 1️⃣头天晚上把波兰种用料混合均匀，盖好，放冰箱备用。 2️⃣第二天，把所有波兰种及主面团中除黄油以外的所有用料混合好，低速四分钟左右，可以拉出厚膜，此时加入软化的黄油，低速(我的机器是 KA 8 qt 2档)2分钟，中速(4档)1分钟，3档2分钟，2档6分钟，这时扯一块面团检查一下已经可以拉出薄膜。滚圆进行基础发酵。 3️⃣面团发酵至两倍大，排掉大气孔，分成等量的16份，滚圆，收口朝下捏紧，依次均匀地排入烤盘。盖上厨房巾或者保鲜膜进行二次发酵。 4️⃣发酵至1.5倍至两倍大左右，筛上一些高筋粉，如果喜欢刷蛋液或者牛奶或者别的，根据自己的喜好都可以，最后一张图片是我们上一次小实验的对比图，可以参考。这次我用的是面粉。 5️⃣烤箱190度，22分钟左右，中途看情况盖上锡纸。 ❤️温馨提示： 1如果气温高，建议进行半小时水合。 2牛奶的量根据面粉吸水性差异酌情增减。 3烤箱根据自家烤箱脾气做出相应调整。 4如果没有提早准备波兰种，也可以参考我的万能百搭吐司配方来做这个餐包。 5看起来60克糖很多，但是不建议减，摊到每一个餐包4克不到，吃起来甜度是喜欢的那种。如果实在不喜欢甜的，那就减一点。 6如果喜欢蔓越莓，可以在揉面的最后加进去，揉均匀就好，那就是蔓越莓小餐包啦，同理葡萄干，核桃等等。 Distilled Q&As (12): - Q: Hi 🌹, I followed your formula using osmotolerant yeast, and the baked rolls had a strong yeasty smell instead of a milky aroma. Why does osmotolerant yeast smell stronger than regular yeast here? (你好🌹，请问一下我跟着你这个配方做这个小餐包放了耐高糖酵母烤出来有一股酵母味没有奶香味，而且耐高糖酵母的味道比普通酵母味更大，不好闻不知道什么原因。) A: Did the dough overproof during the second proof? Were there large holes in the crumb structure? (是二发过了吗？组织有没有空洞？ 我主要只用过一种酵母，就是最普通的速发干酵母，没有用过耐糖酵母，所以也没有经历过姐妹说的这个。只是从一般的来讲如果发酵过了会有一股味道，带点酸那种，或者没有烤透，会有一股生面粉的味道。一般发酵过了组织会有空洞。) - Q: For a standard North American built-in home oven (I also have a Bosch), should I place the rack on the lowest position or second from the bottom? (姐姐 想问一下北美家里自带烤箱 我是放最下面一格还是从下往上书第二格比较好 我也是 博世的烤箱) A: For Pullman loaves, use the lowest rack or second from the bottom. For dinner rolls, use the middle rack. (烤吐司放最下层或者倒数第二格，烤餐包放中层) - Q: Hi, which post has your all-purpose base formula? (你好，请问万能的基础方子是哪篇文章呀) A: It is titled "All-Purpose Milk Loaf (Base Formula)", posted on June 2nd if you scroll back a bit. (万能❗百搭❗基础配方的牛奶吐司，六月二号发的，姐妹往前翻翻) - Q: I use a convection fan oven where 50g rolls usually bake at 200°C for 10 minutes. Should I use your exact temperature and time? (我是风炉正常50克大小的餐包200度10分钟就OK了，你这个温度和时长需要跟您一样吗？) A: Always adjust the baking temperature and time to match how your own oven runs. (根据自己的烤箱脾气来决定温度跟时间) - Q: Hi, can I autolyse the main dough overnight in the fridge alongside the poolish? (你好，主面团可以用水合法吗，然后和波兰种一起冷藏一夜) A: Because the main dough contains rich ingredients and yeast, I do not recommend an overnight autolyse. Strictly speaking, autolyse is done without yeast or fat. Sometimes I chill the mixed dough for 30 minutes even with yeast already in it to drop the dough temperature, but overnight would over-ferment. (主面团中油的成分比较大，不建议水合。其实严格的水合法是不放酵母和油的，但是我有时候酵母已放，但又临时想水合半小时，所以也操作过，但是这样真的不太好。) - Q: If I want to put a filling inside the rolls, do I divide into 16 pieces after the first proof, rest 15 minutes, degas and wrap the filling, or wrap right after dividing? (老师如果我要加馅料在里面，是不是一发过后滚圆等15分钟到了排气就包上馅料，还是一发过后切割16份就直接包呢？谢谢吖) A: Divide into 16 pieces after the first proof, wrap the filling inside each piece, and then proceed to the second proof. (分成16份后，包入馅料，然后二发) - Q: For the 30-minute cold rest, do you mix the poolish and main dough together first and then put it in the fridge? (请问水合法是波兰种和主面团一起打后放冰箱吗？) A: Yes, mix everything except the butter into a ball and chill it in the fridge for 30 minutes. (对的，就是除了黄油以外别的都揉一起后放冰箱) - Q: These look so appetizing! What does autolyse (hydration rest) mean? (做的真好，好有食欲呀。什么叫水合？) A: Thank you! Here it means mixing all ingredients except the butter into a rough dough and chilling it in the fridge for 30 minutes. It keeps the dough temperature cool and lets gluten bonds form naturally so it reaches the windowpane stage much faster. (谢谢姐妹喜欢。水合就是把除黄油以外的所有用料揉成团后就进冰箱冷藏半小时，这样一来可以控制面温，二来经过水合过程产生面筋容易打出膜。) - Q: Hello🌹, may I ask why when I followed your recipe to make these small buns and used high-sugar-tolerant yeast, they came out with a yeast smell instead of a milky aroma? Moreover, the smell of high-sugar-tolerant yeast is stronger than that of regular yeast and not pleasant. I don't know what the reason is. (你好🌹，请问一下我跟着你这个配方做这个小餐包放了耐高糖酵母烤出来有一股酵母味没有奶香味，而且耐高糖酵母的味道比普通酵母味更大，不好闻不知道什么原因。) A: Did the second discharge pass? Is there any cavity in the tissue? I have mainly only used one type of yeast, which is the most common instant dry yeast, and I have not used sugar-tolerant yeast, so I have not experienced what sisters have mentioned. Generally speaking, if the fermentation is overdone, there will be a smell, slightly sour, or if it is not baked through, there will be a raw flour smell. Generally, if the fermentation is overdone, the texture will have cavities. You're welcome (是二发过了吗？组织有没有空洞？ 我主要只用过一种酵母，就是最普通的速发干酵母，没有用过耐糖酵母，所以也没有经历过姐妹说的这个。只是从一般的来讲如果发酵过了会有一股味道，带点酸那种，或者没有烤透，会有一股生面粉的味道。一般发酵过了组织会有空洞。) - Q: Little Sun😎 would like to ask if this recipe can be used to make coconut cream buns with coconut cream filling or topped with coconut cream sauce? (小太阳😎想请教能不能用这个方子，做成夹椰蓉馅或者上面淋椰蓉酱的椰蓉餐包啊？) A: This is actually a toast recipe, I think it's fine (这个其实是吐司配方，我觉得是可以的) - Q: You did a great job, it looks so appetizing. What does hydration mean? (做的真好，好有食欲呀。什么叫水合？) A: Thank you sisters for liking . Hydration involves mixing all ingredients except butter into a dough and then refrigerating it for half an hour. This way, it helps control the dough temperature, and secondly, the hydration process allows gluten to develop, making it easier to form a gluten membrane. (谢谢姐妹喜欢。水合就是把除黄油以外的所有用料揉成团后就进冰箱冷藏半小时，这样一来可以控制面温，二来经过水合过程产生面筋容易打出膜。) - Q: Hello, may I ask which article is the universal basic recipe? (你好，请问万能的基础方子是哪篇文章呀) A: Universal❗Versatile❗Basic recipe for milk toast, posted on June 2nd, sisters scroll up a bit (万能❗百搭❗基础配方的牛奶吐司，六月二号发的，姐妹往前翻翻) --- ### Master Jin Dawang's Hong Kong-Style Loaf ❤️ Chocolate Edition | 金大旺老师的港式吐司❤️巧克力味 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60d11c37000000002103d3af/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60d11c37000000002103d3af/ - Category: toast - Oven Temp: 190°C - Bake Time: 34 min - Ingredients (EN): Bread flour 250g; Ice water 135g (hold back 15g to add gradually as needed); Salt 2g; Egg 30g; Milk powder 8g; Sugar 40g; Cocoa powder 10g; Instant dry yeast 3g; Butter 20g - Ingredients (ZH): 高筋粉250克; 冰水135克(预留15克看情况慢慢添加); 盐2克; 鸡蛋30克; 奶粉8克; 糖40克; 可可粉10克; 干酵母3克; 黄油20克 Notes (EN): Lately I have been completely obsessed with Hong Kong-style Pullman loaves. I have to bake every single flavor I love before worrying about low-sugar, low-calorie diets again. The formula is nearly identical to the original and matcha versions, except for the cocoa powder and chocolate chips. 🍞 Ingredients: Bread flour 250g, ice water 135g (hold back 15g to add gradually as needed), salt 2g, egg 30g, milk powder 8g, sugar 40g, cocoa powder 10g, instant dry yeast 3g, butter 20g, a generous handful of baking chocolate chips. 🍞 Instructions: 1️⃣ Place all ingredients except the butter and chocolate chips into the mixer bowl and mix on low speed until a dough ball forms. If room temperature is high, cover and chill the dough in the fridge for 30 minutes. If the room is cool, continue mixing right away. 2️⃣ After taking the dough out of the fridge, mix on low to medium and back to low speed for about 5 minutes total. Tear off a piece of dough to check for a thick membrane. Once reached, add the softened room-temperature butter. Mix on low speed until the butter is fully absorbed, then switch to medium speed for a few minutes and finish on low speed until you get a thin, translucent membrane (full windowpane stage). 3️⃣ Add the baking chocolate chips and mix on low speed just until evenly distributed. Do not overmix and never use medium speed here, or the chips will tear the gluten network. Shape the dough into a tight ball for the first proof (bulk fermentation). 4️⃣ Proof until doubled in size. Poke the center with a floured finger; if the indentation does not spring back, the first proof is complete. 5️⃣ Gently degas the large air pockets, divide into 3 equal pieces, shape into balls, and let rest for about 10 minutes. Roll out, coil, and place into the Pullman loaf pan. 6️⃣ Proof in a warm, humid spot until the dough fills 90% of the pan. 7️⃣ Bake on the lower-middle rack at 190°C for about 34 minutes, adjusting for how your oven runs. Tent with aluminum foil as soon as the top browns nicely. 8️⃣ Tap the pan firmly on the counter right out of the oven to release steam, turn the loaf out onto its side, and flip upright on a wire rack to cool. Notes (ZH): 最近我是疯狂爱上港式吐司了，不把喜欢的口味都吃个遍就浑身不得劲，低糖低卡减肥的事儿过几天再说吧。 配方跟原味的抹茶的几乎一样，除了可可粉跟巧克力粒。 🍞用料：高筋粉250克，冰水135克(预留15克看情况慢慢添加)，盐2克，鸡蛋30克，奶粉8克，糖40克，可可粉10克，干酵母3克，黄油20克，烘培巧克力粒一大手把。 🍞做法： 1️⃣把除黄油，巧克力粒以外的所有用料加入搅拌筒低速搅拌均匀，成团，如果室温高的话，把面团盖好进冰箱冷藏半小时。如果室温可以，直接继续搅拌。 2️⃣从冰箱取出来后,低速转中速再低速，大概一共五分钟左右，看一下，扯一块面团，是不是可以拉出厚膜，可以的话，加入室温软化的黄油，继续低速，先把黄油完全融入面团，再中速几分钟，再低速，直至打到可以拉出薄膜，也就是面团达到了完全扩展阶段。 3️⃣此时加入烘培巧克力粒。然后用低速搅拌均匀即可，不要过度搅拌，不要中速，一定要低速，会打断面筋。搅拌均匀就滚圆面团进行基础发酵。 4️⃣面团发酵至两倍大，手指沾面粉戳面团中间，面团不会回缩就说明基础发酵完成。 5️⃣轻轻排掉大气孔，分成等量的三份，滚圆松弛10分钟左右，擀卷入模。 6️⃣温暖湿润的地方发酵至9分满 7️⃣烤箱190度，中下层，34分钟左右。具体根据自家烤箱脾气调整。中途上色后及时盖上锡纸。 8️⃣出炉的时候，要震模，侧着倒出来，再立起来晾凉。 Distilled Q&As (5): - Q: What is the highest mixer speed you use before and after adding butter, and how many minutes does the whole mixing take? My stand mixer still doesn't reach a true windowpane after 30 minutes. (老师您现在揉面放黄油前最高放到是多少档？加入黄油后多少档？整个过程多少分钟？我发现我厨师机30分钟了还不是真正的手套膜) A: Different stand mixers have different speed scales, and the highest speed I use on mine is Speed 4. If you give the dough a 30-minute cold rest (autolyse) in the fridge first, it develops a windowpane much faster. (不知道不同厨师机档位是不是不一样，我最高用4档。如果进冰箱水合过的话出膜会快些 我下次具体看一下需要多久，感觉是半小时不到的。我一般是走开去做别的事，中途去看一下调整一下，都没看具体几分钟。 测一下面温，如果超过26度只能再进冰箱降会温试试，夏天真是太难了) - Q: Can I replace the water with an equal weight of milk? I like using milk to make it more nutritious for my kids. (老师，请问水可以换成同样多的牛奶吗？觉得牛奶做的孩子吃比较营养) A: Yes, you can. Since milk is about 88% water, increase the liquid weight by about 10% when substituting milk for water. Hold back a little and add it gradually so the dough does not get too wet, since flour absorption varies. (可以换。因为牛奶的含水量是88%左右，如果替换的话，适量增加10%左右 。不过不要一开始都加下去，看情况慢慢加，以防万一液体量过多，因为面粉吸水性也有差异) - Q: If I use a bread machine to knead, when should I add the chocolate chips? (请问如果用面包机的话什么时候加巧克力合适呀？) A: If your bread machine's kneading cycle is 30 minutes long, toss them in around the 28-minute mark. About 2 minutes of mixing is plenty to distribute them evenly. (如果面包机的整个揉面过程是30分钟，那就28分钟左右。一般两分钟可以揉均匀了。) - Q: What counts as European-style artisan bread (Oubao)? (欧包是什么) A: Sourdough loaves, baguettes, and country boules are all classic European-style artisan breads. (酸面包，法棍，乡村面包等这些都是欧包) - Q: Hi! How soft is the finished loaf? Is the hydration around 63%? (你好。手。这个出品柔软度如何？含水量63%吗。) A: It turns out super soft and delicious! I did not calculate the exact hydration percentage. (很软很好吃。含水量我没算) --- ### Master Jin Dawang's Hong Kong-Style Loaf, Matcha Edition ❤️ Cool Summer Bake | 金大旺老师的港式吐司抹茶味❤️夏日清凉 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60cd213e000000000102df2d/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60cd213e000000000102df2d/ - Category: toast - Ingredients (EN): except I added 6g of matcha powder and reduced the sugar by 5g.; Bread flour 250g; sugar 45g; salt 2g; ice water 135g (adjust as needed); egg 30g; matcha powder 6g; milk powder 8g; instant dry yeast 3g; butter 20g. Notes (EN): A few days ago a fellow baker suggested making a matcha loaf, and since I am currently obsessed with Hong Kong-style Pullman loaves, I decided to bake a matcha version. The vibrant green color brings a refreshing breeze to hot summer days. I love how it turned out. It has the exact same feathery, tender texture as the original Hong Kong-style loaf, infused with a lovely matcha aroma. If you love matcha, do not miss this one! Big thanks to the friend who suggested it❤️❤️❤️. This loaf is very straightforward to make. The only prep is chilling your water in the fridge ahead of time if you do not have ice water ready. The ingredients and method are almost identical to my previous Hong Kong-style loaf post, except I added 6g of matcha powder and reduced the sugar by 5g. 🍞 Ingredients: Bread flour 250g, sugar 45g, salt 2g, ice water 135g (adjust as needed), egg 30g, matcha powder 6g, milk powder 8g, instant dry yeast 3g, butter 20g. 🍞 See Photo 5 or my previous post for detailed step-by-step instructions. ❤️❤️❤️ Baker's Tips: To keep the dough temperature low in warm weather, chill your mixer bowl and dough hook in the fridge ahead of time. You can also mix all ingredients except the butter into a ball and chill it in the fridge for a 30-minute autolyse before continuing. Notes (ZH): 前几天有小伙伴建议出个抹茶吐司，又恰好我对港式吐司正上头，要不就干脆试试抹茶味的港式吐司吧，抹茶的绿色在炎热的夏天还给人带来一丝丝凉意呢。 成品非常喜欢，跟原味的港式吐司一样的质地，还多了抹茶的香味，喜欢抹茶的小伙伴一定不要错过，推荐，感谢提议的姐妹❤️❤️❤️。 这个吐司做起来非常简单，唯一要提早准备的就是把水提早进冰箱，如果冰箱没有冰水的话。 做法跟用料基本同我的上一篇港式吐司，除了加了六克抹茶粉，减了五克糖。 🍞用料：高筋粉250克，糖45克，盐2克，水135克(酌情增减),鸡蛋30克，抹茶粉6克，奶粉8克，干酵母3克，黄油20克。 🍞具体步骤参照图5，或者我的上一篇笔记。 ❤️❤️❤️ 温馨提示： 为了控制面温，可以提早把搅拌筒搅拌头在冰箱降温，除黄油以外的所有用料混合好后进冰箱水合半小时再继续操作。 Distilled Q&As (1): - Q: Is it really 135g of water for 250g of bread flour? When I used that ratio before, my dough was an unworkable soup. How do you judge how much water to add in a stand mixer? (高筋面粉250克配135克的水吗？我之前就是按照这个比例，面团稀的不行，完全没办法上手，请教一下，用厨师机揉面，应该怎么判断水应该加多少？是先少倒一点，成团就可以了吗？) A: Flour absorption varies quite a bit across brands and climates. Hold back about 15g of water at the start. Once the dough comes together in the mixer, dribble in the reserved water if the dough feels stiff, or leave it out if it already feels soft. I live in a very dry climate where both the air and flour are bone-dry, so Master Jin Dawang's full water amount is just right for me and not wet at all. (面粉吸水量差异不小。一般就是预留15克，看厨师机揉面成团比较干就把预留的慢慢加进去，比较湿就不要加了。我住的地方大旱，什么都干，空气都很干，估计面粉也特别干，金大旺老师这个水量刚刚好，一点不湿。 你如果那么湿，要不预留25克？ 差这么多啊啊啊啊啊，姐妹住的地方是不是空气湿度比较大？然后面粉本身就已经吸收了一点水分了，我猜) --- ### Have You Tried Master Jin Dawang's Classic Hong Kong-Style Loaf Yet? | 金大旺老师的港式吐司，你试过了吗？ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60ca65720000000021037cc9/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60ca65720000000021037cc9/ - Category: toast - Fermentation: levain, direct - Oven Temp: 190°C - Bake Time: 35 min - Ingredients (EN): Note: Classic sweet Hong Kong-style formula; Ingredients: (for one 450g Pullman loaf pan); Bread flour 250g; Sugar 50g; Milk powder 8g; Fresh compressed yeast 9g (or instant dry yeast 3g); Salt 2g; Egg 30g; Water 135g (adjust as needed); Butter 20g - Ingredients (ZH): 是因为被她的50克糖给绊住腿了。但是; 用料: (一个450克的吐司模); 高筋粉250克; 糖50克; 奶粉8克; 鲜酵母9克(干酵母3克); 盐2克; 鸡蛋30克; 水135克(酌情增减); 黄油20克。 Notes (EN): I held off on trying this famous loaf for a long time because the 50g of sugar made me hesitate. However, since I have been eating super healthy sourdough and whole wheat walnut bread lately, I figured I earned a little sugar allowance🤣! Once I baked it, I understood why a classic becomes a classic. It really has a special charm, so I highly recommend giving it a try. 🍞 Ingredients: (for one 450g Pullman loaf pan) Bread flour 250g, sugar 50g, milk powder 8g, fresh compressed yeast 9g (or instant dry yeast 3g), salt 2g, egg 30g, ice water 135g (adjust as needed), butter 20g. 🍞 Instructions: Direct Method 1️⃣ Place all ingredients except the butter into the mixer bowl. Mix on low speed until combined, switch to medium speed for about 3 minutes, then back to low speed for 2 minutes. Check if the dough can stretch into a thick membrane. If ready, add the softened room-temperature butter, mix on low speed until incorporated, then alternate medium and low speeds until the dough reaches the full windowpane stage (thin, translucent membrane). 2️⃣ Shape the dough into a tight ball, cover with a damp towel or plastic wrap, and ferment at room temperature until doubled in size. Poke the dough with a floured finger; if the hole does not spring back, bulk fermentation is complete. 3️⃣ Gently press out the large air pockets without tearing the gluten, divide into 3 equal pieces, shape into balls, cover, and let bench rest for about 15 minutes. 4️⃣ Roll out and coil once or twice depending on your preference, then place into the Pullman loaf pan. 5️⃣ For the second proof, I place a bowl of hot water inside the switched-off oven to create humidity. Proof until 90% full in the pan. 6️⃣ Bake at 190°C for about 35 minutes, adjusting for how your oven runs. Tent with aluminum foil as soon as the top browns. ❤️ Baker's Tips: 1. Now that the weather is warmer, chill your dough hook and mixer bowl in the fridge ahead of time to keep dough temperature down. Wrap an ice pack around the mixer bowl if you have one, and always use ice water. 2. 50g of sugar sounds like a lot, but I do not recommend cutting it. The baked loaf is not overly sweet at all, and spread across all the slices it is quite modest. We can always bake lean healthy bread again in a few days🤣! Notes (ZH): 这款吐司我一直没有尝试，是因为被她的50克糖给绊住腿了。但是，这几天我不是都吃的很健康很减肥嘛，酸面包加全麦核桃，这么努力，不就是可以留有余地给一些糖嘛🤣,所以，我就一定要试一下这款经典之作啦。试完之后，不得不说，经典的东西之所以能成为经典一定是有她的独特的魅力的。所以推荐给小伙伴们。 🍞用料：(一个450克的吐司模) 高筋粉250克，糖50克，奶粉8克，鲜酵母9克(干酵母3克),盐2克，鸡蛋30克，水135克(酌情增减),黄油20克。 🍞做法：直接法 1️⃣把除黄油以外的所有用料放进搅拌筒，低速搅拌均匀，调至中速大约打三分钟左右再转低速两分钟，试试看是不是可以拉出厚膜，可以的话加入室温软化的黄油，继续低速打到黄油跟面团融合再中速再低速，打至可以拉出薄膜。 2️⃣面团滚圆，盖上毛巾或保鲜膜室温发酵至两倍大，手指沾干粉戳面团不会有回缩，面团基础发酵完成。 3️⃣面团轻轻排掉大气孔，动作要轻柔，不要弄断面筋，分成等量的三份，滚圆，盖好，松弛15分钟左右。 4️⃣根据自己的习惯，一次擀卷或者两次擀卷，总之擀卷入模。 5️⃣二次发酵我放一盆热水在烤箱制造湿度环境。发酵至九分满。 6️⃣190度35分钟左右，具体根据自家烤箱调整，中途上色后及时盖锡纸。 ❤️温馨提示： 1,气温高了，为了控制面温，我们可以提早把搅拌头跟搅拌筒放进冰箱降温，有冰袋的小伙伴可以绑冰袋了，水也提早冰起来，用冰水。 2,50克糖看似有点多，但是不建议减，吃起来不是想象那种甜，口感刚刚好，想着分摊到每一片吐司也不是那么多啦，大不了咱过几天再整些减肥食谱哈🤣。 Distilled Q&As (12): - Q: My room temperature is 32°C. Instead of the direct method, how can I adapt this? (请问，我的室温32度，不做直接法，可以换成怎么样做) A: Use a cold autolyse: mix all ingredients except the butter into a rough dough and chill it in the fridge for 30 minutes. That keeps the dough temperature under control and helps develop a windowpane much faster. (可以水合，就是把除黄油外的所有配料混合好后进冰箱冷藏半小时。半小时后面温控制了，也容易出膜 要进行一发的，再整形再二发 都是为了一口吃的🤝🤝🤝) - Q: What proofing box do you use? Your loaf looks amazing! (亲你是什么发酵箱？做的真好) A: Thank you! I do not have a proofing box. I proof my dough inside the turned-off oven with a large bowl of boiling water next to it, swapping in fresh hot water partway through. (谢谢姐妹。我没有发酵箱，是放烤箱内发酵，烤箱内放一大盆开水，中途换水。 鲜酵母我一共只买过一次，做了两个吐司，所以不是很清楚，方子是根据金大旺老师的写的。鲜酵母我们这不好买，性价比不高，$3好像,我有一篇笔记里有写过，17克。效果也不是传说中那样，我还是发了很久。后来就没有再回购了。) - Q: Which of your loaf formulas is great for eating plain without a heavy butter or milk flavor? (请教老师奶味黄油味不太重，空口又好吃的是哪个配方呀) A: This Hong Kong-style loaf actually has a very clean, light dairy and butter profile. If you omit the 8g of milk powder, the flavor will be even lighter. (这个奶味黄油味不重，奶粉不要加，口感就更清淡些了。 波兰种，汤种都可以。其实如果烤完放凉后切片马上冰冻，周一早上取出来，解冻后跟新鲜烤出来的味道几乎一样。比室温放到周一好吃。姐妹可以参考一下我的一篇笔记<<如何保存面包>>,大概是五月写的，辛苦往前翻翻) - Q: I'm a beginner and have baked poolish and sponge loaves that stay soft for days. Your direct-method loaf has such a feathery shred and soft crumb too. Does it stay soft for two or three days? (请教一下～我是烘焙新手，最近做过几次波兰种或者中种法的吐司和小餐包，觉得这种方法的面包能放很多天都还是很柔软。但是看你直接法的吐司效果，也很拉丝柔软，所以想请教一下，这款面包放个两三天，依然能保持柔软的口感吗) A: A direct-method loaf gets its feathery shred from kneading to the full windowpane stage, but it stales faster than loaves made with a preferment (poolish or sponge). It tastes amazing on Day 1 and is still good on Day 2, but by Day 3 it starts to dry out and firm up. (直接法拉丝是因为面团打到完全扩展阶段。但是面包老化的速度比用种的要快。当天口感很好，到第二天还可以，第三天会干硬，口感不好，已经老化了。) - Q: Where do you buy fresh compressed yeast? (亲爱的，请问鲜酵母你在哪里买) A: Search "fresh yeast" on Google Maps to see which local grocery stores carry it. I buy mine at Nob Hill Foods in the upright refrigerated dairy case next to the butter and cheese. The yeast blocks are tiny, so look closely! (谷歌搜 fresh yeast,会出来一些家附近可以买到的地方，我在nob hill food买的，放在黄油芝士一起的立式带门冰柜里，而且这个鲜酵母非常小，要仔细找找) - Q: What do you use to knead the dough? (请问是用什么揉面团) A: I use a KitchenAid 8-quart stand mixer. (我用的厨师机，KA 8qt) - Q: 请教一下～我是烘焙新手，最近做过几次波兰种或者中种法的吐司和小餐包，觉得这种方法的面包能放很多天都还是很柔软。但是看你直接法的吐司效果，也很拉丝柔软，所以想请教一下，这款面包放个两三天，依然能保持柔软的口感吗 (请教一下～我是烘焙新手，最近做过几次波兰种或者中种法的吐司和小餐包，觉得这种方法的面包能放很多天都还是很柔软。但是看你直接法的吐司效果，也很拉丝柔软，所以想请教一下，这款面包放个两三天，依然能保持柔软的口感吗) A: 直接法拉丝是因为面团打到完全扩展阶段。但是面包老化的速度比用种的要快。当天口感很好，到第二天还可以，第三天会干硬，口感不好，已经老化了。 (直接法拉丝是因为面团打到完全扩展阶段。但是面包老化的速度比用种的要快。当天口感很好，到第二天还可以，第三天会干硬，口感不好，已经老化了。) - Q: 请教老师奶味黄油味不太重，空口又好吃的是哪个配方呀 (请教老师奶味黄油味不太重，空口又好吃的是哪个配方呀) A: 这个奶味黄油味不重，奶粉不要加，口感就更清淡些了。 波兰种，汤种都可以。其实如果烤完放凉后切片马上冰冻，周一早上取出来，解冻后跟新鲜烤出来的味道几乎一样。比室温放到周一好吃。姐妹可以参考一下我的一篇笔记<<如何保存面包>>,大概是五月写的，辛苦往前翻翻 (这个奶味黄油味不重，奶粉不要加，口感就更清淡些了。 波兰种，汤种都可以。其实如果烤完放凉后切片马上冰冻，周一早上取出来，解冻后跟新鲜烤出来的味道几乎一样。比室温放到周一好吃。姐妹可以参考一下我的一篇笔记<<如何保存面包>>,大概是五月写的，辛苦往前翻翻) - Q: 请问是用什么揉面团 (请问是用什么揉面团) A: 我用的厨师机，KA 8qt (我用的厨师机，KA 8qt) - Q: 请问，我的室温32度，不做直接法，可以换成怎么样做 (请问，我的室温32度，不做直接法，可以换成怎么样做) A: 可以水合，就是把除黄油外的所有配料混合好后进冰箱冷藏半小时。半小时后面温控制了，也容易出膜 要进行一发的，再整形再二发 都是为了一口吃的🤝🤝🤝 (可以水合，就是把除黄油外的所有配料混合好后进冰箱冷藏半小时。半小时后面温控制了，也容易出膜 要进行一发的，再整形再二发 都是为了一口吃的🤝🤝🤝) - Q: 亲爱的，请问鲜酵母你在哪里买 (亲爱的，请问鲜酵母你在哪里买) A: 谷歌搜 fresh yeast,会出来一些家附近可以买到的地方，我在nob hill food买的，放在黄油芝士一起的立式带门冰柜里，而且这个鲜酵母非常小，要仔细找找 (谷歌搜 fresh yeast,会出来一些家附近可以买到的地方，我在nob hill food买的，放在黄油芝士一起的立式带门冰柜里，而且这个鲜酵母非常小，要仔细找找) - Q: 亲你是什么发酵箱？做的真好 (亲你是什么发酵箱？做的真好) A: 谢谢姐妹。我没有发酵箱，是放烤箱内发酵，烤箱内放一大盆开水，中途换水。 鲜酵母我一共只买过一次，做了两个吐司，所以不是很清楚，方子是根据金大旺老师的写的。鲜酵母我们这不好买，性价比不高，$3好像,我有一篇笔记里有写过，17克。效果也不是传说中那样，我还是发了很久。后来就没有再回购了。 (谢谢姐妹。我没有发酵箱，是放烤箱内发酵，烤箱内放一大盆开水，中途换水。 鲜酵母我一共只买过一次，做了两个吐司，所以不是很清楚，方子是根据金大旺老师的写的。鲜酵母我们这不好买，性价比不高，$3好像,我有一篇笔记里有写过，17克。效果也不是传说中那样，我还是发了很久。后来就没有再回购了。) --- ### Confused by Tangzhong, Scalded Dough, Poolish, Sponge, and Levain❓ | 汤种,烫种,波兰种,中种,鲁邦种傻傻分不清❓ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60c90d780000000021039103/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60c90d780000000021039103/ - Category: tips - Fermentation: tangzhong, sponge, poolish, levain, old-dough, direct - Oven Temp: 100°C Notes (EN): Today a fellow baker asked me about the differences between Tangzhong, scalded dough, old dough, and poolish. It reminded me of when I first started baking bread and felt completely lost reading all these terms in recipes. I put together this quick guide to explain each preferment and paste clearly. In bread baking, these pre-mixed starters and pastes break down into the following types: 🍞 Tangzhong (65°C Water Roux) Flour and water are mixed at a 1:5 ratio and cooked over low heat while stirring until swirl lines appear in the paste (or heated in a microwave, which I covered in a dedicated post). The Tangzhong weight typically makes up 30%-40% of the main dough's flour weight. Baking with this paste is called the Tangzhong method. 🍞 Scalded Dough (Tangzhong / Boiling Water Roux) Flour and water are mixed at roughly a 1:1.2 ratio by pouring 100°C boiling water directly into the flour and stirring until smooth with no dry lumps. Chill in the fridge overnight before adding to the main dough. 🍞 Sponge (Chongzhong) Sponges are categorized by the percentage of total flour they contain, typically 50%, 70%, or 100% sponge. By fermentation method, there is: 1. Standard sponge method, fermented at room temperature for 3-4 hours; and 2. Cold-fermented sponge method, fermented in the fridge for 14-17 hours (and no more than 48 hours). 🍞 Poolish (Liquid Preferment) Mixed at a 1:1 water-to-flour ratio by weight with 0.5%-1% instant dry yeast. You can ferment it at room temperature for about 2 hours or chill it in the fridge overnight. Typically, the poolish accounts for about 25% of the total dough weight. 🍞 Old Dough (Pâte Fermentée) Mixed at a 2:1 flour-to-water ratio with about 1% instant dry yeast, then fermented in the fridge overnight. Alternatively, pinch off a piece of dough when baking bread, wrap it tightly, and refrigerate it to use as old dough in your next batch (see my dedicated old dough post). 🍞 Levain / Sourdough Starter (Lubangzhong) A wild yeast starter cultivated from the natural yeast and lactic acid bacteria present on flour and in the air, without any commercial yeast. Flour and water are mixed in a clean jar and fed regularly at warm temperatures over about a week until active. It requires regular ongoing feedings. I still have so much to learn about sourdough and am actively practicing. 🍞 Direct Method (Single-Proof / Straight Dough Method) All ingredients except butter are mixed together directly until a thick membrane forms, then butter is kneaded in until the full windowpane stage is reached, followed by bulk fermentation, shaping, final proof, and baking. In summary, breads made with a preferment or roux hold higher hydration, have a finer and softer crumb structure, taste more flavorful, and stale much more slowly than direct-method breads, staying soft through Day 3. In hot summer weather, using a chilled preferment from the fridge also helps keep dough temperature low and develops a windowpane faster. Check my earlier posts for specific recipes using each method. I wrote this up quickly, so feel free to share thoughts and learn together in the comments❤️❤️❤️. #BreadLover Notes (ZH): 今天有小伙伴问我汤种烫种老面波兰种的区别，我突然想到了当年的自己曾经在看方子的时候看到这些名词时一头雾水傻傻分不清，想着一定有跟我一样的小伙伴吧，所以决定赶紧简单的把这几个种在这里整理一下，希望能帮到有需要的小伙伴。 所谓种，就是种子，面肥的意思，在面包的制作中通常可以分为以下几种。 🍞汤种，也就是65度汤种。 面粉跟水的比例1：5,可以用小奶锅边搅拌边加热至面糊出现螺旋纹，关火，也可以更方便的用微波炉做，我有一篇笔记专门写了这个。汤种用料占主面团面粉量的30%—40%。用汤种制作的面包的方法就叫汤种法。 🍞烫种 面粉跟水比例通常是1：1.2,用100度开水直接加入面粉中搅拌至无颗粒为止。冰箱冷藏过夜使用。 🍞中种 中种按照比例一般又细分为50%,70%,100%。 按照发酵时间长短分为1,普通中种法，室温发酵3至4小时；2,冷藏中种法，冰箱冷藏发酵14—17小时，不超过48小时。用中种制作的面包的方法就叫中种法。 🍞波兰种 水跟粉的比例是1:1，干酵母0.5%—1%。可以室温发酵两小时，也可以冰箱冷藏过夜。在制作面包的时候一般波兰种面团占总面团的25%。 🍞老面 面粉跟水比例2：1,干酵母1%左右。冰箱冷藏过夜使用。或者也可以在做面包的时候，留出一小块面团包好放冰箱下一次当老面使用。具体参考我的一篇老面制作笔记。 🍞鲁邦种 鲁邦种是以附着在面粉中的菌种制作成的发酵种，不使用工业培养的酵母，而是将面粉加上水，搅拌后密封于干净的容器里，在一定的时间温度利用面粉表面和空气中含有的酵母菌，以糖分作为营养来源，进行发酵而得。一般制作需要一周时间。平时还要定期喂养。这方面的知识我欠缺的太多太多，还在学习练习中。 🍞直接法 就是直接把除黄油以外的所有用料进行搅拌出厚膜后加入黄油搅拌至拉出薄膜，二次醒发再烘烤的制作方法。 最后，总结一下，用了各种种以后的面包比直接法做出来的面包含水量高，口感好，组织细腻，并且面包老化速度减慢，通常到第三天都还是很好吃。现在天气热了，用冰箱冷藏种的面团相对于直接法更容易控制面温，而且出膜快，非常推荐。具体关于各种种的面包的制作我都有相应的笔记，有需要的小伙伴可以去翻一下。 匆匆忙忙暂时想到这些，一定有不完善或者说错的地方，欢迎大家评论区讨论，互相学习❤️❤️❤️。 #面包控 Distilled Q&As (25): - Q: Tangzhong is a starter paste added in, not the main dough itself, right? (你好，我想问下汤种，烫种，波兰种的配料是含在配方中的，还是说除配方外另外加的，我知道中种的材料是含在配方中的，其他的没做过) A: Right, you prepare the Tangzhong paste first and then mix it into the main dough ingredients to form the final dough. (跟中种一样是用到配方中的 要减少的，就跟你做中种面包一样。 姐妹一开始做可以参考现有的波兰种，汤种这些吐司方子，这些都是算过的) - Q: How does the poolish method work compared to the direct method? (烫种是酵头，不是主面团的一部分吧？) A: You mix the poolish the night before and chill it in the fridge, then mix all of that fermented poolish into the main dough ingredients the next day. (对，汤种是加入到主面团中形成最后的面团 噢噢，烫种也是不属于主面团 姐妹我有一个四季吐司的笔记，是烫种的，可以参考一下具体比例) - Q: How long can old dough (pâte fermentée) be stored in the fridge? (波兰种变成直接法怎么做) A: In the refrigerator, use it within 3 days. (姐妹头天晚上先把波兰种做好，第二天跟主面团混合。 这个我没有做过，可能会有点儿稀，因为波兰种的质地跟老面不一样，是比老面稀的。老面我直接这样操作过。) - Q: Can I use poolish right after fermenting it at room temperature for 2 hours, or must it go in the fridge overnight? (请问老面放冰箱保存可以放多久？) A: You can use it right away at room temperature! Just check its readiness rather than watching the clock: it should roughly triple in volume, have lots of surface bubbles, and show a web-like internal structure when pulled back. (冷藏的话三天内用完) - Q: What if I don't have a stand mixer? (请问波兰种在室溫发酵兩小时后，不要放冰箱直接用可以嗎？还是一定要冰箱冷藏过夜才可以用) A: Try hand-kneading! Using the sponge method makes hand-kneading much easier since gluten partially develops during the sponge fermentation. Good luck! (可以的，检查状态，体积增大三倍左右，表面很多气泡，拉开里面呈盘丝状 冬天用温水先把酵母化开，再加入面粉搅拌均匀试试。) - Q: Even though I'll probably never bake bread in my life, I still bookmarked this! (没有厨师机怎么办) A: Sending you a big hug! Why not give baking a try someday? (手揉试试看。用中种会相对容易一些，参考一下别的姐妹手揉的经验，祝姐妹成功 可以的，我一开始用面包机活面的，做出来都很拉丝 活面机我自己没用过，但是看别的姐妹有分享用，姐妹可以搜一下看看到底效果怎样 我以前是面包机活面发面一起结束后取出来整形的，那时候也没注意到活面就升温的问题，也不懂要检查手套膜，不过最终成品还是不错的。) - Q: If I mix 5kg (10 jin) of flour in a commercial batch, do I use 1250g of poolish? And is 50g of dry yeast too much for 5kg of flour? (虽然我这辈子都不可能做面包了，但我还是收藏了) A: For 5000g of total flour, you can use 1000g (or 1250g) of flour for the poolish and the remaining 4000g in the main dough. 50g of instant dry yeast is 1% of 5000g flour, which is completely normal and not too much at all. (抱抱妹妹，怎么了？ ❤️❤️❤️抱抱) - Q: Is 100% sponge basically the same as the direct method? (老师比方我打10斤面，须加波兰种1250克吗？那我十斤面里酵母加50克多吗) A: Not at all! In the 100% sponge method, all of the flour and most of the liquid are mixed and fermented slowly at cool temperatures first, then mixed with the remaining ingredients, rested for 30 minutes, and shaped. The fermentation flavor and crumb structure are very different from the direct method. (如果总面粉量用十斤的话，可以用1000克粉做波兰种(1250也可以的)，4000克粉做主面团。10斤面粉的确需要50克干酵母，不多的哈) - Q: Can scalded dough and Tangzhong be fermented either in the fridge or at room temperature? (中种100%与直接发是一样的对吗？可以这样理解吗) A: Tangzhong and scalded dough are gelatinized mixtures of flour and water with no yeast, so they do not ferment. In winter inside an unheated kitchen they can sit at room temperature, while in summer they should be covered and chilled in the fridge. (100%中种是所有面粉和大部分材料混合后经过低温长时间发酵后再跟剩余的部分材料混合后松弛半小时整形，这整个过程下来和直接法有很大的差别 不客气，我主页有很多配方，姐姐可以看看的) - Q: Scalded flour and soup flour can be fermented either refrigerated or at room temperature, right? (烫种和汤种冷藏或者常温发酵都可以吧) A: The Tangzhong (water roux) and scalded dough are mixtures of flour and water that have been gelatinized and do not contain yeast, so they do not require fermentation. In winter, if there is no heating in the room, they can be left at room temperature; in summer, they need to be refrigerated. You're welcome (汤种烫种是面粉跟水混合糊化，不含有酵母，不需要发酵。冬天如果屋里没有开暖气的话可以室温，夏天需要放冰箱冷藏。) - Q: I still can't tell the difference. What kind of flour should I use in winter to keep the bread soft for longer? (我还是傻傻分不清 那冬天的话用什么种可以让面包保持柔软状态久一些呢) A: Just use the Polish starter It doesn't matter much. If you're going to use it directly in two hours, check the fermentation status; if it hasn't risen, wait a bit longer. If you're going to refrigerate it overnight, let it sit at room temperature for 15 to 30 minutes before refrigerating it overnight. (就用波兰种吧 关系不大，如果两小时后就直接做的话，看种的发酵状态，如果没有发起来就再等等。如果是放冰箱过夜的话，室温十五分钟至半小时就进冰箱冷藏过夜) - Q: The recipe for scalded dough, I want to add a poolish in it, how should I add it, the main dough flour is 440 grams (烫面的方子，想在里面再增加波兰种，要如何加，主面团面粉是440) A: Don't know how much flour is needed for scalded dough, if it's around 50 grams, you can usually try using 50 grams of flour to make a poolish and add it in. (不知道烫面的面粉量是多少，如果50克左右的话，一般可以试试用50克面粉的量做波兰种加进去。) --- ### Sourdough Country Loaf Practice: Lean Artisan Bread with Whole Wheat & Levain | 天然酵母酸面包练习。硬欧，全麦，天然酵种 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60c7d94d000000002103ec4b/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60c7d94d000000002103ec4b/ - Category: sourdough - Fermentation: levain - Oven Temp: 250°C - Bake Time: 20 min - Ingredients (EN): Bob's Red Mill whole wheat flour 210g; Central Milling bread flour (0.6% ash, 11.5% protein) 490g; Water 475g + 50g; Salt 15g; Levain 165g (built from 15g sourdough starter + 75g water + 75g whole wheat flour) - Ingredients (ZH): 鲍勃红磨坊全麦粉210克; central milling的高筋粉(灰粉含量0.6%,蛋白质11.5%)490克; 水475+50克; 盐15克; 鲁邦种165克(酵种15克➕水75克➕全麦粉75克制成)。 Notes (EN): 🍞 Tools Needed: Banneton proofing baskets, bread lame (a double-edge razor blade works fine), Dutch oven, mixing bowl. 🍞 Ingredients: (makes 2 loaves) Bob's Red Mill whole wheat flour 210g, Central Milling bread flour (0.6% ash content, 11.5% protein) 490g, water 475g + 50g, salt 15g, active levain 165g (built from 15g mother starter + 75g water + 75g whole wheat flour). 🍞 Instructions: 1️⃣ Build the levain the night before. Mix 15g of active sourdough starter + 75g water + 75g whole wheat flour and leave at room temperature overnight. By morning the surface should be bubbly and the volume doubled. You can also do a float test: drop a small spoonful into water, and if it floats, it is ready to use. 2️⃣ Combine all 700g of flour with 475g of water in a mixing bowl. Stir with chopsticks into shaggy flakes, knead briefly by hand into a ball, cover with a damp towel or plastic wrap, and let autolyse for 30-45 minutes. 3️⃣ After the autolyse, mix in the 165g of levain until thoroughly incorporated, then let rest for another 30 minutes. Meanwhile, dissolve the 15g of salt in the remaining 50g of water in a small bowl. 4️⃣ After 30 minutes, add the salt water and squeeze/fold it into the dough until completely absorbed. Let rest for 30 minutes. 5️⃣ Perform coil folds or stretch-and-folds every 30-45 minutes for a total of 5 sets (see my earlier post for folding photos). After the final fold, let the dough bulk-ferment undisturbed for 1 hour before shaping. 6️⃣ Lightly flour the work surface, divide the dough into 2 equal pieces, and pre-shape into tight rounds using a bench scraper. Let bench rest for 15 minutes, then perform the final shaping and place seam-side up into floured bannetons. 7️⃣ Final proof at room temperature for 4-6 hours, or cold-retard in the fridge overnight. 8️⃣ Preheat the oven to 250°C with the Dutch oven and lid inside. Right before baking, turn the loaf out of the banneton onto parchment paper, score the top with a lame, transfer into the hot Dutch oven, and cover with the lid. Bake covered for 20 minutes. Remove the lid, lower the oven temperature to 225°C, and bake for another 20 minutes. 9️⃣ Cool completely on a wire rack before slicing. ❤️ Baker's Notes: 1. The preheated Dutch oven is extremely hot, so wear heavy oven mitts and be very careful. 2. I did not take step-by-step photos of folding and shaping this time, but you can find them in my older sourdough notes. 3. Wet your hands with water before each stretch-and-fold so the wet dough will not stick to your fingers. 4. I have been practicing sourdough on and off for over three years, mostly learning from the book Tartine Bread. Even after plenty of flops along the way (and the occasional flop now!), I still love practicing every batch🤣. 5. This note records another practice session so I can keep improving and offer a reference for fellow sourdough bakers❤️. Notes (ZH): 🍞需要用到的工具：发酵篮，割包刀(刮胡刀刀片即可),铸铁锅，一个搅拌盆 🍞用料：(此方可做两个) 鲍勃红磨坊全麦粉210克，central milling的高筋粉(灰粉含量0.6%,蛋白质11.5%)490克，水475+50克，盐15克，鲁邦种165克(酵种15克➕水75克➕全麦粉75克制成)。 🍞做法： 1️⃣头天晚上准备鲁邦种。把活跃的天然酵种15克➕水75克➕全麦粉75克混合好，室温，第二天，表面有很多气泡，体积翻倍。还可以做漂浮测试，取一小块放进水里，如果是浮起来的，说明已经可以用啦。 2️⃣把所有面粉一共700克，加入475克水，用筷子搅拌成棉絮状，然后用手揉成团，用毛巾或者保鲜膜盖起来水合半小时至45分钟。 3️⃣水合好以后，加入鲁邦种揉匀，再继续静置半小时。这个时候另取一小碗，把15克盐溶解在50克水中，备用。 4️⃣半小时后加入刚刚准备好的盐水，让盐水跟面团完全融合。静置半小时。 5️⃣半小时后折叠(折叠手法我很早有一篇笔记里有写),基本就是每半小时至45分钟折叠一次，一共折叠五次。然后就进入整形前的发酵一小时。 6️⃣发酵结束后，案板撒一些干粉，把面团分成两份，用刮刀帮助面团滚圆。松弛15分钟整形入发酵篮。 7️⃣最后发酵室温4到6个小时，或者冰箱过夜。 8️⃣发酵结束后，把铸铁锅连锅盖放烤箱内一起预热，250度，面包在进烤箱前，从发酵篮中倒到事先准备好的烘培纸上，最后割包，然后放进铸铁锅再进烤箱，盖好锅盖。烤20分钟。取出锅盖，降温至225度，继续烤20分钟左右。 9️⃣烤好后要晾凉后再切。 ❤️碎碎念： 1做欧包用到铸铁锅，很烫，一定要注意安全。 2关于整形折叠的步骤这一篇没有拍照，旧笔记有。 3每一次折叠操作前用水打湿手，这样面团就不会粘手。 4我酸面包断断续续练习了三年多，从头到尾主要是跟着Tartine Bread这本书学的,一边翻车一边练习，现在还是时不时地翻个车，但是我还是热情高涨地继续练习着🤣。 5此篇主要记录自己的又一次练习，很多不足之处希望下次改进。同时给有需要的小伙伴一个参考❤️。 Distilled Q&As (20): - Q: I baked my first sourdough loaf using 15% levain and fermented it overnight for over 12 hours. It overproofed, and when I baked it anyway so as not to waste it, it tasted super sour! (第一次做酸面包，加了15%鲁邦种，隔夜发酵，可能超过12小时了，发酵过渡了，本着不能浪费的原则烤了，真的超级酸) A: Tangy sourdough is still delicious toasted! Pop slices into the toaster and spread generously with butter while hot, it smells amazing. (酸其实也蛮好吃的，吐司机烤一下，趁热抹上黄油，好香的 我是15克原种加75克水75克粉，放到第二天，取一坨做漂浮测试，如果是浮起来的就是活跃的可以用了。这165克左右的鲁邦种配700克粉，525克水15克盐，共做两个酸面包。 好赞，我是买的 那是种太多所以太酸了。我看的是 tartine bread不知道国内有没有译本。 还有一本面粉水盐酵母听说也不错，不过我没看过) - Q: How do I use grape yeast water starter after feeding it? Do I also build a levain with 15g starter + 75g water + 75g flour? (请问葡萄液种做面包咋用呢？也是15克葡萄液种+75克水+75克粉吗？) A: Once your grape yeast liquid has been built into an active flour-and-water starter, you use it in the exact same way and ratio. (葡萄液种已经是喂了面粉跟水以后的，状态是活跃的，应该是一样用的。 那不一样，要喂面粉，喂到活跃状态) - Q: What is the best way to bake sourdough if I don't have a Dutch oven? (请问没有铸铁锅有什么好办法？) A: Use a heavy baking stone preheated to high heat and add steam during the first half of the bake (an oven with a built-in steam injection function makes this much easier). (那就是要有一块烘培石，这样温度可以达到很高，然后要制造蒸汽，如果烤箱有自带蒸汽功能的就方便了。 制造蒸汽有几种方法的，有放一个烤盘里面放一些烘焙石一起加热，到时候加一杯水，也有是一口不带盖的铸铁锅放底层，也是一起加热，到时候加一杯热水。还有就是喷水。直接放一碗水我没有试过，感觉蒸汽不会很大。) - Q: I raised a sourdough starter once and baked an amazing loaf on Day 8, but later it kept getting more sour and eventually grew mold. (养了一次酸种，第八天的时候用了一次做面包，哎呀妈呀真好吃，后来越养越酸，最后发霉了) A: 🤝🤝 I had the exact same experience three years ago! My current starter is a new one I cultivated last year. (🤝🤝三年前有过一模一样的经历，这次的酸种是去年重新养的 谢谢亲，我们互相学习，我还是时不时翻车。) - Q: How do you keep the bottom and crust from getting too thick? (是不是鲁邦种做的欧包都会发酸) A: I am still experimenting and practicing to dial that in myself! (谢谢妹妹，欧包我做的不大好的，我们一起学习) - Q: After cold-retarding in the fridge overnight, do you let the dough warm up at room temperature the next day or bake it straight from the fridge? (如何掌控皮不要太厚？) A: In this batch I took the loaves out when I started preheating the oven, which took about 50 minutes. Usually you can also score and bake cold right out of the fridge. (这个我还在继续摸索联系中 嗯嗯，我用石板的时候放过冰块，铸铁锅还是做不到不碰到面团) - Q: Why didn't my dough rise at all during cold fermentation in the fridge? (请问放入冰箱冷藏发酵 隔天拿出来烤的时候 要发酵吗？还是可以直接烤呢？谢谢！) A: Are you baking with wild sourdough starter too? Either your starter was not active enough or bulk fermentation before going into the fridge was too short. (我是拿出来后，预热烤箱，烤箱预热大概五十分钟左右。也就是室温大概放了五十分钟左右。) - Q: I love baking sourdough too! I usually make 80% hydration with 50% whole wheat and cold-ferment overnight. The texture is fantastic, you should try it! (请问，在冷藏发酵没有长大是什么原因呢？) A: Awesome, thank you for sharing! (妹妹也是天然酵母面包吗？有可能酵母不够活跃或者时间不够。) - Q: I also absolutely love making sourdough bread. I make it with 80% hydration and 50% whole wheat flour, fermenting it overnight in the fridge. The texture feels really great~ Give it a try~ (我也超爱做sourdough bread，我是做80%含水量，50%全麦的，冰箱隔夜发酵，感觉口感非常好耶～可以试试哦～) A: Mmm, thank you, sisters. (嗯嗯，谢谢姐妹。) - Q: So you can't make sour bread without a sourdough starter, right? The sourdough starter I raised was used once after a week and put in the fridge, but it never became sour again. Strange🤔 (所以没有鲁邦种 就不能做酸面包 是吗？我养的鲁邦种 一周后用过一次 放到冰箱后 再也不酸了 奇怪🤔) A: Did it grow taller after being put in the fridge? Generally, it needs to be fed once a week. (放冰箱后有长高吗？一般一周需要喂一次。) - Q: What is the ratio of salt to flour? (请问盐占面粉的比例是多少？) A: Usually, I make sourdough bread with about 700 grams of flour and 15 grams of salt, which is just enough for two people. (通常我做酸面包是700克左右粉，15克左右盐，刚好是两个的量) - Q: Have you tried adding soup base? (请问试过加汤种吗) A: I have never added Tangzhong (water roux) to sour bread. (酸面包我没有加过汤种) --- ### No-Knead‼️ Cranberry Walnut Country Boule, Low-Calorie & Foolproof‼ | 免揉‼️蔓越莓核桃欧包,低卡减肥,零失败‼ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60c69112000000000102bf8d/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60c69112000000000102bf8d/ - Category: sourdough - Fermentation: poolish, levain - Oven Temp: 250°C - Bake Time: 20 min - Ingredients (EN): Ingredients: Whole wheat flour 235g; Ingredients: Bread flour 165g; Ingredients: Water 330g; Ingredients: Active sourdough starter 80g (substitute poolish or omit if unavailable); Ingredients: Instant dry yeast 1.5g (use 3g with poolish, or 5g with neither); Ingredients: Salt 9g; Ingredients: Dried cranberries 100g; Ingredients: Toasted walnuts 50g - Ingredients (ZH): 用料: 全麦粉235克; 用料: 高筋粉165克; 用料: 水330克; 用料: 天然酵母80克(没有天然酵母的用波兰种替代，没有波兰种的就都不放); 用料: 干酵母1.5克(没有天然酵母，有波兰种的放3克，两种都没有的，放5克); 用料: 盐9克; 用料: 蔓越莓干100克; 用料: 熟核桃仁50克。 Notes (EN): A few days ago a fellow baker asked for a healthy, diet-friendly bread recipe, so here it is❤️. This formula is egg-free, dairy-free, sugar-free, and oil-free. It is no-knead, beginner-friendly, foolproof, filling, and quick to put together. Let's get baking❤️. 🍞 Ingredients: Whole wheat flour 235g, bread flour 165g, water 330g, active sourdough starter 80g (substitute 80g poolish if you don't have sourdough starter, or omit if you have neither), instant dry yeast 1.5g (use 3g if using poolish without sourdough starter, or 5g if using neither), salt 9g, dried cranberries 100g, toasted walnuts 50g. 🍞 Instructions: 1️⃣ Mix all ingredients except the dried cranberries and walnuts in a bowl. Stir with chopsticks into shaggy flakes (see Photo 2), then press and knead briefly by hand into a rough dough ball. Cover with a damp towel or plastic wrap and let rest for 30 minutes. 2️⃣ After 30 minutes, give the dough just a few quick folds by hand and it will immediately turn smooth (Photo 2). Cover and bulk-ferment for 1 hour. 3️⃣ Dust the work surface with flour and turn the fermented dough out. Since the dough is quite soft and hydrated, do not use a rolling pin. Gently stretch it by hand into a rectangle, scatter the dried cranberries and toasted walnuts evenly over top (see Photo 3), and roll/shape into a tight boule. Generously flour a banneton proofing basket, place the boule smooth-side down (seam-side up), and proof for 1 hour. 4️⃣ Place your Dutch oven with its lid inside the oven and preheat to 250°C. Once preheated, flip the proofed boule onto parchment paper and score a few slashes on top. Wearing heavy oven mitts, take out the Dutch oven (leaving the lid in the oven), lower the dough with the parchment paper into the pot, return it to the oven, and put the lid on. Bake covered for 20 minutes. Remove the lid, lower the oven temperature to 225°C, and bake for another 20 minutes. 5️⃣ Cool completely on a wire rack for over an hour before slicing. ❤️ Baker's Notes: 1. This is a super quick shortcut country boule. While its flavor depth differs slightly from a 24-hour slow-fermented sourdough, the effort-to-reward ratio is unbeatable for busy weekday bakers. 2. If you love Costco's Cranberry Walnut Round, this homemade version comes remarkably close! 3. To make the optional poolish (see the last photo), mix 40g bread flour + 40g water + 0.75g instant dry yeast and ferment in the fridge overnight. 4. Always wear thick heat-resistant gloves when handling a 250°C Dutch oven, and keep children far away from the oven door while transferring the pot. Baking is therapeutic, but safety always comes first❤️❤️❤️. Notes (ZH): 前几天有红薯宝宝建议我做个健康减肥的面包，这就来啦❤️。 这个方子无蛋奶无糖无油，免揉，新手友好，零失败，健康，低卡，降脂，减肥，有饱腹感，做起来还快手简单，有需要的小伙伴就一起做起来吧❤️。 🍞用料：全麦粉235克，高筋粉165克，水330克，天然酵母80克(没有天然酵母的用波兰种替代，没有波兰种的就都不放),干酵母1.5克(没有天然酵母，有波兰种的放3克，两种都没有的，放5克),盐9克，蔓越莓干100克，熟核桃仁50克。 🍞做法： 1️⃣把除蔓越莓干和核桃仁以外的所有用料放一个搅拌盆里，用筷子搅拌成棉絮状，如图二所示，用手稍微揉几下，成团。用毛巾或保鲜膜盖好，静置半小时。 2️⃣半小时后，随便揉几下面团就很光滑了。图二。盖起来，发酵一小时。 3️⃣案板撒干粉，把发酵好的面团倒到案板上，面团比较湿软，不用擀面杖，用手，轻轻扯成长方形，铺上蔓越莓核桃，如图三所示，整形，在发酵蓝撒上大量干面粉，把整形好的面团光面朝下，收口的一面朝上，最后发酵一小时。 4️⃣把铸铁锅连盖子一起放烤箱里预热250度，烤箱预热好，把发酵好的面团倒着转移到烘培纸上，在面包表面划几刀，戴好防烫手套取出铸铁锅，锅盖留烤箱内，把面团连同烘培纸转移到铸铁锅内，再送回烤箱，盖上锅盖。烤20分钟。然后，取出锅盖，温度降到225度，继续烘烤20分钟。 5️⃣出炉，彻底晾凉再切，大概一个多小时。 ❤️碎碎念： 1,这是一个超快手超方便的仿欧包，跟要经历几十个小时做出来的欧包口感会有一点差异，但是这个性价比真的很高，特别适合上班忙碌的小伙伴们。 2,如果喜欢 Costco的蔓越莓核桃包的小伙伴可以自己山寨一下，相似度还是很高的。 3,波兰种的制作参考最后一张图，可以用40克粉加40克水加0.75克干酵母，做好放冰箱过夜。 4,关于铸铁锅烘烤，小伙伴一定要戴好防烫手套注意不要烫伤，有娃的，在操作的时候，一定让娃躲的远远的，以防万一烫到，面包好吃，撸包治愈，但是安全永远第一❤️❤️❤️。 Distilled Q&As (21): - Q: Does baking in a Dutch oven really require such high heat? Sheet-pan recipes usually call for 180°C. Won't 250°C burn it? (是不是staub的锅) A: It will not burn! Country boules are large and lean, so they need intense heat to bake through quickly, giving you a crisp crust and a moist, open interior. The sealed Dutch oven traps steam and heat so the loaf springs up properly without burning. (会一点的，尤其是我们平时做菜以后的油没有洗干净，一般看不出那种，但是一进烤箱高温后这些油会变成黑色，很明显，再用洗洁精根本洗不掉，是用清洁烤箱的东西喷了以后才洗掉。我的是红色的，比白色好一点。 同意买一个专门烤包的，有那种里外都是黑色铸铁的，感觉不错) - Q: What brand of dried cranberries do you buy? (铸铁锅几寸的) A: Ocean Spray Craisins from Costco. (我看了一眼我家24,26的差别不大，我想22,24应该相差也不大的，应该可以的。) - Q: How do you judge whether the dough hydration is right when mixing? (用铸铁锅烤得用这么高的温度啊 之前直接用烤盘的话 都推荐的是180度左右哎 200多度会烤糊吗。。。？) A: Start by following the recipe weights, then tweak by a few grams up or down based on how your flour feels. After a few bakes you will get a natural feel for the dough consistency. (不会糊。这些欧包块头也大，需要温度高在短时间内把里面烤透，口感才好，外皮脆，里面软，通过铸铁锅的密封性保持住水分跟温度，欧包里面的组织才可以达到最佳状态。不同面包烘烤方式不一样。 就是因为盖子重密封好，水汽热量足，鼓的好高，揭开盖的时候好开心。) - Q: Can I use fresh compressed yeast, and how much? (蔓越莓干买什么牌子的？) A: Yes! Use three times the instant dry yeast weight (so 15g of fresh yeast if using no preferment). (我就是 Costco买的ocean spray) - Q: Why do we need a Dutch oven? (和面粉时怎么确保湿度是正确的呀) A: First, cast iron radiates intense, even heat; second, the heavy lid traps steam from the dough to create a crisp crust and great oven spring. (一般按照方子做，有时候看具体情况上下稍微调整，但是这个需要做过几次慢慢根据自己的经验来判断) - Q: I don't have sourdough starter and want to use a poolish instead. How do I make it? (请问鲜酵母可以吗，放多少呢) A: Mix 40g bread flour, 40g water, and 0.5g instant dry yeast the night before to make the poolish. Then add 3g of instant dry yeast when mixing the main dough. (鲜酵母放干酵母的三倍，15克。) - Q: Will it still rise if I use 100% whole wheat flour? (为啥要用铸铁锅) A: I recommend keeping some bread flour in the blend, as 100% whole wheat will be much denser and heavier. You can increase the whole wheat ratio if you like, just add a little extra water since whole wheat absorbs more liquid. (一是可以达到很高的温度，二是可以锁住水分。) - Q: How do you fold and shape the dough with the fruit and nuts? (我没有天然酵母，想放波兰种，怎么做？) A: Take a look at the step-by-step collage in Photo 4! (40克粉40克水0.5克干酵母做波兰种。然后跟主面团一起的时候主面团需要3克干酵母) - Q: Can it ferment properly if all whole wheat is used? (全部用全麦 能发酵的起来吗) A: Still, mix in some bread flour; using all whole wheat might result in a poor texture. You can increase the proportion of whole wheat, but adjust the amount of liquid accordingly as whole wheat generally absorbs more water. (还是掺点高筋粉，全部全麦可能口感会不好。可以提高全麦比例，同时液体的量看情况要稍微调整一下，通常全麦会比较要多吸水) - Q: How to do plastic surgery (整形怎么做呀) A: Sisters, please refer to Figure 4 (姐妹参考一下图四) - Q: What kind of baking paper is that using, or is it baking cloth? (那个用的是什么烘焙纸啊，还是烘焙布？) A: When baking, it's baking paper; when fermenting, it's cheesecloth. (烤的时候是烘焙纸，发酵的时候是纱布) - Q: How do I ensure the dough has the right moisture level when mixing? (和面粉时怎么确保湿度是正确的呀) A: Generally follow the recipe, sometimes adjust slightly based on specific circumstances, but this requires doing it several times and gradually judging based on one's own experience. (一般按照方子做，有时候看具体情况上下稍微调整，但是这个需要做过几次慢慢根据自己的经验来判断) --- ### Classic French Brioche ❤️ The Aristocrat of Breads | 法国布里欧修Brioche❤️面包中的贵族？ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60c413c8000000002103d642/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60c413c8000000002103d642/ - Category: buns - Oven Temp: 190°C - Bake Time: 30 min - Ingredients (EN): Milk 30g; Instant dry yeast 10g (original recipe amount; can be reduced to 6-7g); Bread flour 300g; Sugar 40g; Salt 8g; Butter 150g - Ingredients (ZH): 牛奶30克; 干酵母10克(这是原方子的量，确实有点多，可以减量); 高筋粉300克; 糖40克; 盐8克; 黄油150克。 Notes (EN): Brioche has a rich, cake-like tenderness because it is loaded with eggs and butter. Those same two ingredients give it an intoxicating, croissant-like aroma. It truly is a feast for both the nose and the palate. This formula comes from French Chef Corentin (Chef Guangtan). His video tutorial is clear, approachable, and easy to follow, so I wrote down the steps here for quick reference. 🍞 Ingredients: Warm milk 30g, instant dry yeast 10g (this is the original recipe's amount; it is quite high, so you can reduce it to 6-7g), 4 eggs, bread flour 300g, sugar 40g, salt 8g, softened butter 150g. 🍞 Instructions: 1️⃣ Dissolve the instant dry yeast in the warm milk and set aside. 2️⃣ Place the bread flour, salt, and sugar into the mixer bowl and stir briefly. Add the yeast-milk mixture and the 4 beaten eggs, then mix on low speed until combined. 3️⃣ Add the softened room-temperature butter in two batches, mixing until the first batch is thoroughly absorbed before adding the second. 4️⃣ Mix until the dough is smooth and elastic. Cover with plastic wrap, ferment at room temperature until doubled in size, and then transfer to the refrigerator to chill for at least 3 hours (or overnight). 5️⃣ Take the chilled dough out of the fridge (it will be firm and easy to handle) and divide into equal portions to fit whatever loaf pan you have on hand. I divided mine into 100g balls to fit my pan. Shape each piece into a tight ball and arrange in the pan. 6️⃣ Proof until 80% full in the pan. Bake at 190°C for about 30 minutes. ❤️ Baker's Tips: 1. Because the dough contains 50% butter, keep the second proof temperature around or below 30°C. If it gets too warm, the butter will melt and leak out of the dough. 2. Always incorporate the softened butter in batches during mixing, or the dough will slip and struggle to absorb it. 3. Although the original video does not emphasize a full windowpane, I recommend developing a strong membrane for a finer, more shreddable crumb. 4. Search for Chef Guangtan's original brioche video if you want to watch the visual technique. Notes (ZH): 布里欧修的口感很像蛋糕，非常松软，因为她含有大量的鸡蛋跟黄油，也正因为这两种成分，使得她非常的香，像可颂一样的香。所以这真的是一款集味觉嗅觉同时享受的面包。 方子来自法国大厨：主厨广坦，他做的是一个视频，非常赞的方子，简单易懂易操作，一看就会明白，感谢。我这里用文字记录一下。 🍞用料： 牛奶30克，干酵母10克(这是原方子的量，确实有点多，可以减量)，鸡蛋四个，高筋粉300克，糖40克，盐8克，黄油150克。 🍞做法： 1️⃣先把酵母用温牛奶化开,备用。 2️⃣搅拌筒内加入高筋粉，盐，糖，稍稍搅拌均匀，加入刚刚准备好的酵母溶液，加入打散的四个鸡蛋，低速搅拌均匀。 3️⃣分两次加入室温软化的黄油，让黄油慢慢跟面团融合。一定要第一次基本融合了再加第二次。 4️⃣面团打至光滑，盖上保鲜膜室温发酵至两倍大后转至冰箱冷藏三小时以上。 5️⃣冰箱取出后，根据手头有的任何模具都可以，分成等量的若干份，原方子没有具体说明，我根据我的模子大小分成100克一个。滚圆后，放入模具。 6️⃣发酵至八分满。烤箱190度，30分钟左右。 ❤️温馨提示： 1因为面团含有大量的黄油，二发温度不要太高，30度左右比较合适，再高的话面团容易走油。 2搅拌面团的时候，黄油一定要分批加入，否则不容易揉匀。 3原方子看起来没有揉出膜，建议还是尽量揉出膜，口感会好一些。 4原方子是个视频，建议小伙伴搜一下看看。 Distilled Q&As (16): - Q: What size loaf pan did you use for this batch? The photos are making my mouth water, I'm going to bake this over the holiday! (请问up做一份用的是什么尺寸的模具呢？看图片都流口水了，国庆打算撸一撸！) A: My pan measures about 26x12x7.8cm. Its total volume is almost identical to a standard 450g Pullman pan, just slightly longer and shallower. (这个模子的尺寸是26x12x7.8cm左右，总容量跟450克吐司模几乎一样，就是形状不一样，这个矮一点长一点 这个我是十年前在北美一个超市随便买的) - Q: Just to double check: is the 10g for dry yeast or fresh yeast? Isn't 10g of instant dry yeast a lot for 300g of flour? (只是想在确定一下，这个干酵母的量还是鲜酵母，如果是干酵母这个量给300g面粉是不是太多了？) A: I wondered the exact same thing and double-checked his video carefully. He really did use instant dry yeast! I reduced it to 7g when I baked mine and it rose in an hour. (这点我也是很疑惑，并且仔细看了真的不是鲜酵母 去查了一些英文的方子，也是干酵母放很多，比如128克面粉的加7克干酵母 也有可能，我去方子里注一下，谢谢 这个加7克的方子我又往下看了，后来又加了面粉的，所以比例不是那么吓人。) - Q: You should film baking videos in the future too, hahaha! (你以后也拍视频，哈哈哈哈) A: I would love to, though I am terrible with video editing right now! (也想啊，只是姐姐我实在太笨，完全不会) - Q: Isn't 8g of salt too salty? (8g盐不咸吗？) A: It did not taste overly salty to me, probably because I used pink Himalayan salt which is milder. If you use regular fine table salt, reduce it to 5-6g. (我没吃出太咸，大概我用的是那种本身就不太咸的粉色的喜马拉雅盐的缘故。如果是比较咸的盐那就减一点吧。) - Q: I've tried several of your loaf recipes and they all turned out amazing! I have to try this one too. (试过博主的好几个吐司方子都无敌赞，这个必须也试一下) A: Thank you! Be sure to watch the original chef's video before you start too. (谢谢姐妹，操作之前去看看原方子的视频) - Q: Roughly how long does it take to double in size at room temperature? (温室两倍大，大概需要多久时间呢？可以让我参考一下吗？) A: Mine took about 1 hour at room temperature using 7g of instant dry yeast. (我大概一小时，干酵母放了七克。) - Q: It looks so delicious! With 150g of butter it must smell heavenly, though I don't dare eat such a high-calorie bread~ (看着就好吃，150克黄油做的肯定香，可是尝试这么高热量的面包臣妾做不到啊～) A: Tell me about it! I am heading out for a run right now to burn it off. (可不是嘛，我现在就去跑一圈消耗一下) - Q: This looks even better than a professional bakery! (这个胜过面包房师傅) A: Thank you so much for the high praise! (谢谢妹妹这么高的评价) - Q: For the 3+ hour cold fermentation in the fridge, can I mix the dough tonight and shape it tomorrow evening? Also, can I use a 7-inch square pan, and does it need greasing? (面团发酵后放冰箱冷藏3小时或以上，如果我今晚做了面团冷藏，明天晚上才整形，可以吗？然后可以用方型7寸烤盘吗？需要涂油吗？) A: Sorry I did not phrase that clearly: 3 hours up to overnight (about 10-12 hours) is ideal, whereas a full 24 hours might be a bit long. A 7-inch square pan works fine! Some recipes say brioche has enough butter not to stick, but my pan tends to stick so I greased it lightly with butter. (不好意识我没写清楚，是三小时或以上，是指过夜，十来个小时，二十四小时左右的我觉得有点久。烤盘我看有些教程说不用抹，因为面团含油大，我这个烤模平时就很容易沾，我抹了) - Q: After the dough ferments, it is refrigerated for 3 hours or more. If I make the dough tonight and refrigerate it, and shape it tomorrow evening, is that okay? Can I use a square 7-inch baking pan? Do I need to grease it? (面团发酵后放冰箱冷藏3小时或以上，如果我今晚做了面团冷藏，明天晚上才整形，可以吗？然后可以用方型7寸烤盘吗？需要涂油吗？) A: I didn't make it clear , it's three hours or more, which means overnight, ten to twelve hours, twenty-four hours or so, I think it's a bit long. For the baking tray, some tutorials say you don't need to grease it because the dough is high in oil, but my baking mold tends to stick easily, so I greased it. (不好意识我没写清楚，是三小时或以上，是指过夜，十来个小时，二十四小时左右的我觉得有点久。烤盘我看有些教程说不用抹，因为面团含油大，我这个烤模平时就很容易沾，我抹了) - Q: Is the fermentation at room temperature after placing it in the mold? (放入模具后发酵是常温吗？) A: Yes, the temperature cannot be too high, because the butter content is high. (是的，不能温度太高，因为黄油含量大) - Q: Do I not need to degas after fermentation is complete and can I put it directly in the refrigerator? (请问发酵完以后不需要排气直接放冰箱对吗？) A: Right, no exhaust (对的，不排气) --- ### What to Do with Tart Yellow Peaches? Make a Yellow Peach Oat Crumble Bar! | 买到酸的黄桃怎么办❓一起来做黄桃酥粒派吧 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60c297f5000000000102de18/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60c297f5000000000102de18/ - Category: buns - Oven Temp: 180°C - Bake Time: 13 min - Ingredients (EN): Filling: 4 to 5 medium yellow peaches - Ingredients (ZH): 内馅: 中等黄桃4到5个 Notes (EN): Peach season is here, but we all occasionally end up buying peaches that are painfully tart. Throwing them away is such a waste, so let's turn them into a healthy, nutritious treat instead. Zero baking experience needed‼️ Foolproof‼️ (I recommend reading the friendly tips at the end of this post❤️❤️❤️). This recipe uses measuring cups. If you don't have cups on hand, please convert the measurements. 🍞Ingredients: 🎈Crust & Crumble Topping: All-purpose flour 1 cup, rolled oats 1 cup, brown sugar 1/2 cup, ground cinnamon 1 tsp (optional), baking powder 1 tsp, salt 1/4 tsp, butter 2/3 cup. 🎈Filling: 4 to 5 medium yellow peaches, ground cinnamon 1 tsp, cornstarch 2.5 tbsp, brown sugar 1/3 cup. 🍞Method: 1️⃣Prepare your baking pan first. Mine is a 22cm round pan, though a square or rectangular pan with a similar surface area works just fine. Line it with foil and lightly spray with oil to prevent sticking. See Photo 3. 2️⃣See Photo 4 for this step. 3️⃣Press half of the oat mixture into the pan to form the bottom crust, then bake in a preheated 180°C oven for about 13 minutes. 4️⃣Meanwhile, prepare the yellow peach filling. Once the crust finishes its 13-minute bake, take it out and let it cool slightly. Spread the prepared peach filling evenly over the crust, then scatter the remaining half of the oat crumble mixture over the top. See Photo 5 for this step. 5️⃣Bake at 180°C for 30 minutes. Remove from the oven and let cool completely. Best enjoyed the same day. ❤️Friendly Tips & Baker's Notes: 1 When pressing the mixture into the bottom pan, don't use it all up at once. Remember to save half of it for the crumble topping. 2 The peach filling will release plenty of juice after tossing. Do not pour the peach filling straight from the bowl onto the crust, as all that extra liquid will go in too. Leave the excess juice behind and use only the drained fruit, otherwise the finished bake will turn out soggy. 3 The original formula is shown in the last photo, with a few minor tweaks of my own. 4 Your slices don't need to look perfectly neat. A rustic, crumbly texture is completely normal, though letting it cool completely makes slicing much easier than cutting it warm. 5 I wasn't quite sure what to call this dessert in Chinese since it isn't strictly a traditional pie or a cake. Calling it a Yellow Peach Oat Crumble Pie sounds lovely. 6 You can also make this exact recipe with cherries, apples, blueberries, or blackberries. Every version is delicious, so save this recipe for later. Notes (ZH): 吃桃子的季节来了，但是总是会不小心买到酸到怀疑人生的，扔了又太浪费，那么我们就动手把它们变成健康营养的美味吧。零基础‼️零失败‼️ (笔记末的友情提醒建议看完❤️❤️❤️)。 这个方子需要用到量杯，没有的小伙伴辛苦换算一下下啦。 🍞用料： 🎈饼皮：中筋粉一杯，燕麦一杯，红糖半杯，肉桂粉1茶匙(没有可以不加),泡打粉1茶匙，盐1/4茶匙，黄油2/3杯。 🎈内馅:中等黄桃4到5个，肉桂粉1茶匙，玉米淀粉2.5汤匙，红糖1/3杯。 🍞做法: 1️⃣先准备好烤盘，我的是直径22厘米的圆盘，方的，长方形的都可以，面积跟这个差不多就行。铺上锡纸，喷油防沾。参考图三。 2️⃣这一步参考图四。 3️⃣把铺好的饼底送入预热好180度的烤箱烤13分钟左右。 4️⃣此时准备黄桃馅。13分钟后饼底烤完，取出来稍微放凉，铺上准备好的黄桃馅，最后，在黄桃馅上面再铺上剩下的一半饼底料。这一步骤参考图五。 5️⃣烤箱180度，30分钟。出炉晾凉。建议当天吃完。 ❤️爱心小提示加碎碎念: 1铺饼底的时候不要一股脑儿全用完，记得留一半要盖屋顶的哈。 2黄桃馅拌好后一定会出汁水，但是一定不要直接把黄桃馅倒到饼底上，因为这样会把出的汁水也倒进去，汁水不需要，只需要干的黄桃馅，如果有汁水倒进去成品太湿口感不好。 3原方子在最后一张图，我稍微做些了改动。 4最后成品不一定要切的规规矩矩，酥碎是正常状态，彻底放凉会比热的时候容易切一些。 5其实我也不知道该怎么翻译这款甜品，派也不算的，蛋糕也不算的，想不到更合适的词，就叫她燕麦黄桃酥碎派吧，也是好听的名字。 6用这个方子还可以做樱桃，苹果，蓝莓，黑莓等等，都非常好吃，建议收藏。 Distilled Q&As (1): - Q: How many grams are in one cup? (一杯是多少g？) A: One cup of butter is 227g, and one cup of brown sugar is 200g. (一杯黄油是227克，一杯红糖是200克) --- ### Heartfelt Bread Baking Tips❤️: Summary of My 10 Years of Loaf Baking Experience | 关于吐司的走心❤️分享，个人十年经验总结 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60be81cf000000002103af94/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60be81cf000000002103af94/ - Category: tips - Fermentation: tangzhong, sponge, old-dough - Oven Temp: 190°C Notes (EN): I have never had formal professional training. Everything I know comes from countless baking flops, persistent practice, and my own troubleshooting notes. Please forgive any mistakes❤️, and feel free to share your thoughts in the comments so we can learn together❤️. My main goal in writing this post is to help fellow bakers who are practicing Pullman loaves avoid the detours I took, so everyone can bake delicious bread❤️❤️❤️. ❓Loaf Doesn't Rise Tall (Poor Oven Spring) 🔑1. You must mix the dough to the full windowpane stage, where it stretches into a thin, translucent membrane. 2. Bottom heat must be strong during baking. If your oven doesn't have independent top and bottom heat controls like mine, bake on the lower rack. To keep the top from burning, tent it with foil, or even two layers of foil (especially helpful in small ovens where the loaf rises close to the top heating element). A loaf needs strong bottom heat for explosive oven spring, and baking on the lower rack also prevents a dense, gummy bottom streak. 3. The second proof (final proof) must be thorough. Every minute of waiting is worth it: proof open-top mountain loaves to 80-90% full in the pan, and lidded Pullman loaves to 70% full. 4. The second proof requires proper humidity. Moisture helps the dough rise tall and keeps the baked crust from turning out dry. ❓Crumb Structure Is Not Fine Enough 🔑1. Pay close attention to the protein content of your flour and choose a reputable bread flour. Different countries measure flour protein standards differently, so I won't give a single hard rule, though the bread flour I currently use is 12.7% protein. 2. Use pre-ferment or scalded-flour methods that improve crumb structure and slow down staling, such as the sponge method (Chongzhong) or Tangzhong (water roux) method. 3. Include ingredients that enrich and tenderize the crumb, such as old dough (pâte fermentée), heavy whipping cream, or yogurt. 4. Mix the dough all the way to the full windowpane stage. ❓Sidewall Cave-In (Keyholing) 🔑A major cause is an underbaked interior. Follow the same fix as for loaves that don't rise tall: use strong bottom heat, tent the top with foil to prevent burning, and extend the baking time. ❓Dense, Gummy Bottom Streak 🔑Again, follow the same solution as for loaves that don't rise tall by increasing the bottom heat. Always let the loaf cool completely before slicing, and lay the loaf on its side when cutting. ❓Oven Temperature and Baking Time 🔑Every home oven runs differently. Once you learn your oven's hot spots and calibration, keep notes on the exact temperatures and times that work best for different breads and loaves. Here is a practical baking technique that works well for me: the step-down temperature method. For example, in my built-in oven, I start at 190°C for 10 minutes, then lower the temperature to 180°C and bake for another 20 minutes or so. Try this approach to see if it suits your oven. Adjust the exact temperatures for your setup, keeping the core principle of starting higher and finishing lower. That's all for now, and I will add more tips as I think of them. Wishing everyone great success baking delicious loaves❤️❤️❤️ Notes (ZH): 本人没有受过专业培训，所有经验都来自自己的无数次翻车及越挫越勇地不断练习加自我总结。如有说错，也请红薯宝宝们海涵❤️，我们评论区一起讨论互相学习❤️，写这篇笔记的主要目的就是想帮助正在练习吐司的宝宝们少走弯路，至少我走过的这些你们不要走了，最终目的就是大家都做出好吃的吐司❤️❤️❤️。 ❓吐司长不高 🔑1,打面一定要打到完全扩展阶段也就是可以拉出薄膜。 2,烤的时候下火一定要高，如果跟我一样烤箱没有上下火的，放烤箱下层烤，为避免顶部焦，盖锡纸，不行就盖两层(适用于烤箱很小，吐司很容易触顶的那种)。吐司是底部受热才会爆发长高，并且这样烤出来的吐司还可以有效的改善底部沉积的问题。 3,二发一定要到位，一切等待都是值得的，山形等到八九分满再烤，加盖的七分。 4,二发一定要有湿度环境，这不仅帮助吐司长高，也助于烤完后的吐司表面不会太干。 ❓组织不够细腻 🔑1,要注意面粉的蛋白质含量,选择口碑好的吐司粉来做，不同国家对于面粉蛋白质含量的标准不一样，所以这里就不给一个具体数据了，我目前用的是12.7%的 2,尽量用能改善组织延缓面包衰老的办法来做，比如中种法，汤种法。 3,方子中加入可以改善组织的元素，比如老面，淡奶油，酸奶这些。 4,打面要打到完全扩展阶段。 ❓吐司塌腰 🔑很大一个原因是里面没有烤熟，解决的办法参考解决吐司长不高的办法，下火要大，避免顶部烤焦，保护好顶部的同时延长烘烤时间。 ❓吐司底部沉积 🔑同参考解决吐司长不高的办法，下火要大。吐司凉透后再切，切的时候注意，是把吐司横着放倒切。 ❓烤箱温度，时间 🔑这个每家烤箱差异很大，在摸透自家烤箱脾气后自己记下来不同的面包，吐司分别需要什么温度跟时间。 分享一个个人觉得可操作的烤吐司方法，就是温度递减法。打比方我们家的嵌入式烤箱，先190度，烤十分钟，降至180度，接着烤二十分钟左右。可以尝试一下这个方法适不适合你家烤箱。具体几度根据自家烤箱调整，原则就是先高后低。 暂时先到这，想到再补充。 最后希望小伙伴们都能做出好吃的吐司❤️❤️❤️ Distilled Q&As (25): - Q: Hi teacher, I don't quite understand what a dense bottom streak looks like. (比专业的讲解的还到位) A: When you slice the loaf open, the crumb near the very bottom looks compressed and dense compared to the airy crumb above it, as if it never fully expanded. (二发发过头烤的时候就不长高了。不知道姐妹说的二发发去我理解成二发发过对不对😊) - Q: I'd love your advice! I proof in my oven at 35°C with a pan of hot water for one hour. The first proof goes great, but when I do the exact same thing for the second proof, it barely rises at all. Why is that? (My oven's proof setting only adjusts temperature and time, not humidity.) This has happened twice now. (老师好 底部沉积不理解是什么现象) A: Is the pan of hot water placed off to the side, or is it touching the loaf pan directly? If the hot water touches the loaf pan directly, the local temperature can get way too high and over-proof the dough. If it isn't touching, the second proof should still rise, though my second proof usually takes longer, around 100 minutes. (就是吐司切开以后会发现底部那部分的组织比上面部分的组织要厚实，没有完全长开的样子 这个看其实不是很准，我有过看起来很好但是倒出来后缩腰没烤熟的经历，最终还是要摸熟自己烤箱脾气，多试几次，记住温度时间，然后差不多围绕那个上下基本不好出错。 如果都是一样的配方一样的温度时间，会不会打面的程度不一样。一般如果含水量高一点的面团会比低的需要多烤一点时间。) - Q: My loaf proofed to 80-90% full, and after putting the lid on and baking, it stayed the exact same height without rising any further. Why did that happen? I controlled the dough temperature, reached the full windowpane stage, degassed, rested, and rolled it tightly. (小姐姐我想请教一下你我用烤箱发酵，温度35度，烤盘里放热水，时间一个小时，第一次发酵的很好，但是第二次发酵同样操作就是发不起来，请问是为什么？（我的烤箱发酵功能只能调温度与时间，不能调湿度）我已经做两次都是这样) A: One possibility is that the dough was already over-proofed during the second proof, causing the gluten network to break down so it had no oven spring left. Another possibility is insufficient bottom heat. (想问一下烤盘里放热水，烤盘是放在一边的吗？有没有直接接触到吐司模子呢？如果有直接接触到的话，很有可能温度太高面团直接发过头了。如果没有的话，二发应该起的来的，我二发一般比较久，要一百分钟左右。 妹妹加油，多练几次，一定会成功的 应该是刚好达到了二发需要的温度，但是温度也不要弄太高，38度左右刚好。) - Q: The bottom and sides browned nicely, but the top stayed pale. Why did that happen? I baked it with the lid on. (我的吐司发到8.9分满 盖上盖在烤完还是那样，没有长高？什么原因呢？打面温度控制好了，也打出薄膜了，面团排气松弛卷紧这些应该都没问题，什么原因找不到) A: Did the dough rise all the way up to fill the top of the pan? (有一种可能是二发的时候已经发过，断筋了，烤的时候就不再长高，还有一种可能是下火不够火候 二发的温度太高时间太长会导致二发过头。控制好这两点基本不会过头。 考虑面团是否打到位了，一般来说打出膜的面团会发的比较好。) - Q: Why is my crumb structure so coarse? I mixed it to a full windowpane stage, yet the crumb still came out coarse like a steamed sponge cake. (底部和四周颜色较深，但是顶部颜色不够，是怎么回事呢？我是加盖烤的。) A: There are a few possibilities. You might be using a flour with insufficient protein content, or the dough may have over-proofed. (顶部有满模吗？ 看起来像没有满模，有可能二发没有到位或者面团没有打出膜，导致没长高，没长高的话顶部不容易上色，哪怕其实已经略微烤过头了(根据你的描述底部和边已经颜色偏深) 是的，我是全程带盖烤的) - Q: Before adding the butter, what stage should the dough reach? Should the surface be smooth and non-sticky? (问一下组织很粗糙是怎么回事，我也弄出来了手套膜，可是就是很粗糙的组织像发糕) A: It doesn't have to be completely smooth yet. Pinch off a small piece and stretch it: it should form a thick membrane (medium gluten development). (有几种可能性，比如面粉没用对，蛋白质含量不够高，也有可能发酵过渡了 我最近大部分是用的鲍勃红磨坊的，姐妹如果在国内的话，搜一下小红书有很多面粉的分享的) - Q: My final proof always struggles to rise tall and takes forever, and then it barely grows in the oven either. Why is that? (加黄油前，面团是要揉到什么状态呢？表面光滑不粘手吗？) A: By final proof, you mean the second proof, which needs both warmth and humidity. My second proof also takes quite a long time, usually around 100 minutes to reach 80-90% full in the pan. How long are you letting your second proof go? (不一定到很光滑的状态。取一小块，扯开，能拉出厚膜的状态。 水多跟没有揉到位都有可能会粘手。如果揉过了，面包成品会长不高，不知道姐妹的面包最后什么状态。 加入黄油后，三分钟左右，试试拉拉看膜怎么样，如果很容易破，再继续低速，再检查，多试几次就会知道了，加油) - Q: Right after the second proof finishes, while I'm brushing on the egg wash, large fermentation bubbles keep popping up on the surface. Why does that happen? I'm afraid to pop them... (我最后一发总是长不太高，而且时间很长，然后放进去烤也不怎么长个了，这是为什么？) A: Could the dough be slightly over-proofed? (姐妹的最后一发应该就是指的二发，二发的时候需要一定的温度跟湿度环境。我的二发也是耗时比较久，一般要100分钟左右发到八九分满。不知道姐妹二发是多久呢？ 那就是一个合格的吐司。我看我十年前买的烘焙书里的图片其实都是不爆头的。姐妹要不要试试把面粉量增加20克，液体也相应增加几克。面粉量加大需要多烤几分钟，这样成品容易高。) - Q: When I finished the second fermentation and was brushing the egg wash, bubbles (large fermentation bubbles) kept appearing on its surface. What's going on? I can't pop them either... (我二发结束 刷蛋液的功夫 它表面还会不停的起泡泡（发酵的大泡） 是怎么回事呀？我也不能戳破……) A: Has it fermented too much? This should have been sent over the head. (会不会有点发酵过头了？ 这应该是发过头了) - Q: My toast didn't rise today, probably because it was pressed too tightly during shaping (我今天吐司就没长高，可能是整形的时候压太紧了) A: How is the yeast activity? (酵母活性怎样？) - Q: Must flour be bread flour? Can regular flour be used? (请问面粉一定要用高筋面粉吗？普通面粉可以吗) A: To make soft, stringy, tall toast, you must use bread flour, otherwise you won't achieve the desired effect. (想做柔软拉丝高个的吐司一定要用高筋面粉，要不然达不到效果) - Q: The toast I baked has large holes inside. Why is that? (我烤出来的吐司里面有大的空洞 为什么呀？) A: Is it a large cavity? That's because the large pores weren't removed during shaping. If it's a cavity due to insufficiently dense tissue, it might be because the dough wasn't kneaded properly or the fermentation was excessive. Come on (很大的空洞吗？那是整形的时候没有把大气孔排掉。如果是组织不够绵密的那种空洞，有可能是打面没有到位或者发酵过度) --- ### Poolish Hokkaido Milk Loaf❤️: Pulls Apart Soft as Cotton | 波兰种北海道吐司❤️撕着吃像棉花一样柔软 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60bd5579000000002103f366/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60bd5579000000002103f366/ - Category: toast - Fermentation: tangzhong, poolish - Oven Temp: 190°C - Bake Time: 6 min - Ingredients (EN): Poolish: Bread flour 50g; Poolish: Instant dry yeast 1g; Poolish: Water 50g; Bread flour 210g; Egg 30g; Heavy whipping cream 70g; Milk 55g (hold back 10g to add gradually); Milk powder 15g; Salt 3g; Sugar 35g; Instant dry yeast 2g; Butter 20g - Ingredients (ZH): 波兰种: 高筋粉50克; 波兰种: 干酵母1克; 波兰种: 水50克。; 高筋粉210克; 鸡蛋30克; 淡奶油70克; 牛奶55克(预留十克慢慢加); 奶粉15克; 盐3克; 糖35克; 干酵母2克; 黄油20克。 Notes (EN): A while ago I put together a Hokkaido milk loaf collection, and a fellow baker reminded me that I left out the poolish version. She was completely right! I scrolled through my phone and saw I baked one back in February without taking step-by-step photos, so I made a fresh batch today to share with you. 🍞Ingredients: 🎈Poolish: Bread flour 50g, instant dry yeast 1g, water 50g. 🎈Main Dough: Bread flour 210g, egg 30g, heavy whipping cream 70g, milk 55g (hold back 10g to add gradually), milk powder 15g, salt 3g, sugar 35g, instant dry yeast 2g, butter 20g. 🍞Method: 1️⃣Make the poolish the night before. Mix all poolish ingredients until evenly combined, cover tightly, and refrigerate overnight. (Photo 6) 2️⃣The next day, take the poolish out of the fridge; you will see plenty of bubbles across the surface. Add the poolish and all main dough ingredients except the butter into the mixer bowl. Mix on low speed until combined, then switch to medium speed and back to low speed until the dough stretches into a thick membrane. Add the softened butter and mix on low speed until incorporated, then switch to medium speed and back to low speed until the dough reaches the full windowpane stage. Scrape down the sides of the mixer bowl if the dough sticks early on. Gradually the dough will tighten up and pull cleanly away from the bowl. Tear off a small piece to test: it should stretch into a thin, translucent membrane. 3️⃣Shape the dough into a tight ball, cover, and let it complete the first proof until doubled in size. Dip your finger in flour and poke the center of the dough; the indentation should not spring back. 4️⃣Lightly flour your work surface and gently degas the dough to press out large air pockets. Divide into 3 equal pieces, shape into tight balls, and give them a 10-minute bench rest before rolling out, coiling, and placing into the loaf pan. 5️⃣Place the pan in a warm, humid spot for the second proof until 90% full. 6️⃣Bake at 190°C for about 6 minutes until the top browns nicely as shown in Photo 5. Tent with foil and bake for another 5 minutes, then lower the oven temperature to 180°C and continue baking for 20 minutes. (Adjust the time and temperature according to how your oven runs; today I followed the step-down temperature method used by the creator of the 65°C Tangzhong Hokkaido loaf, starting higher and then lowering the heat.) 7️⃣Tap the pan firmly on the counter right out of the oven, turn the loaf out onto its side, and immediately set it upright on a wire rack to cool. 🔆Friendly Tips: Now that the weather is warming up, pay close attention to dough temperature. Wrap an ice pack around the mixer bowl if you have one. Otherwise, mix all the ingredients (before adding butter) and chill the dough in the fridge for 30 minutes before continuing to knead. Notes (ZH): 前阵子做了北海道吐司合集，有姐妹提醒我还有波兰种的呢，是啊，我居然落下了波兰种，感谢姐妹的提醒，手机里翻翻二月做过一个，但是当时没有拍过程图，所以，今天赶紧给安排上。 🍞用料： 🎈波兰种：高筋粉50克，干酵母1克，水50克。 🎈主面团：高筋粉210克，鸡蛋30克，淡奶油70克，牛奶55克(预留十克慢慢加),奶粉15克，盐3克，糖35克，干酵母2克，黄油20克。 🍞做法： 1️⃣头天晚上先做波兰种，把波兰种所有用料混合搅拌好后，盖好，放进冰箱冷藏过夜。(图六) 2️⃣第二天冰箱取出波兰种，可以看到明显的气泡，把波兰种跟主面团内除黄油以外的所有用料低速混合均匀，转中速再低速打至可以拉出厚膜，此时加入室温软化的黄油，先低速打，让黄油融进面团，再中速再低速，打至可以拉出薄膜。中途如果面团沾缸需要刮缸，慢慢的面团会变得非常紧致，面缸也会很干净，这个时候撕一块面团试试，应该是可以拉出薄膜了。 3️⃣面团滚圆，盖好，发酵至两倍大，手指沾面粉，面团中间戳个洞，面团不会回缩。 4️⃣案板上撒些干面粉，面团轻轻排掉大气孔，分成等量的三份，滚圆，松弛十分钟左右，整形擀卷入模。 5️⃣把模具放到温暖湿润的地方发酵至九分满。 6️⃣烤箱190度，烤了6分钟左右，如图五所示的样子，面包表面已经上色，盖上锡纸，再继续烤五分钟，我把温度降到180度，又继续烤了20分钟。(大家要根据自己烤箱的脾气来调整时间跟温度，我今天是参考65度汤种北海道吐司原作者的先温度高一点再降一点的方法来烤的) 7️⃣出炉的时候震一下模子，侧面倒出来，再立正晾凉。 🔆温馨提醒： 现在天气热了，一定要注意控制面温，有冰袋的可以上冰袋，没有的，可以在所有料都混合好后在加黄油前进冰箱冷藏半小时再继续操作。 Distilled Q&As (13): - Q: I made this for my baby with only one-third of the sugar and left out the heavy cream. Why did the crumb pores turn out so large? (给宝宝吃，糖三分之一，没放奶油，为啥出来的毛孔大呢) A: Did the dough reach the windowpane stage? Also, when you left out the heavy whipping cream, did you increase the other liquids to compensate? (是不是没有揉出膜？奶油减了，别的液体有没有相应增加？ 可以看看白吐司) - Q: Which stand mixer do you recommend? (厨师机推荐哪款？) A: I wrote a dedicated post about my stand mixer last month. Feel free to scroll back through my page to check it out. (我有一篇笔记写我的厨师机的，辛苦姐妹翻翻，就在上个月发的) - Q: Teacher, when I mixed the poolish this morning, it formed a soft dough ball rather than a batter. Is that right? Thank you! (老师，我想问一下，我早上做波兰种的时候，混合材料后是面团状态，这样是对的嘛。谢谢老师指点。) A: It should be slightly looser and wetter than a standard bread dough. (是比面团会稀一点点的 嗯嗯，期待好消息 第一次记得不清楚，一个多小时的样子，第二次必须100分钟，不知道是不是酵母的原因，等我这个酵母用完了换别的试试。 应该是一回事，主要我都只是扯一小块拉一下看看状况，没有弄整个手套膜，个人习惯问题。) - Q: Can this poolish loaf be kneaded by hand? Thank you! (請問波蘭種可以手揉嗎？謝謝) A: For pre-ferments, I usually stir with chopsticks first and then bring stiffer sponges together by hand. For a very wet pre-ferment like poolish, stirring with chopsticks is all you need. (种，我一般都是用筷子拌拌，然后用手揉成团。特别湿的种直接就是筷子拌匀。 我没有试过手揉，我最早是用面包机揉面➕发面，后来用厨师机。姐妹可以搜搜小红书上别的姐妹手揉的技巧。 牛奶含水量88%左右，增加10%左右 谢谢姐妹反馈，好开心) - Q: I baked this recipe, and because there is so much heavy cream, it turned out super greasy! (亲爱的 我做了这款 因为鲜奶油很多的缘故 真的是很油很油啊) A: Have you tried other Hokkaido milk loaf recipes, and did they feel greasy to you too? If so, you can reduce the heavy cream and replace part of it with milk. Heavy cream is a signature ingredient in Hokkaido loaves, and this formula hasn't turned out greasy for me. I once tried a recipe that called for 160g of cream in a single loaf, and now that one was truly greasy! (姐妹有没有做过别的北海道吐司？是不是也是这个情况？如果这样就减一部分，换成牛奶。奶油是北海道吐司的很重要的一个原材料之一，我到目前没有出现很油的情况过。以前跟一个方子做过一个吐司160克奶油的,那真的是油啊) - Q: I saw your Tangzhong Hokkaido loaf tutorial as well. Between the Tangzhong version and the poolish version, which one tastes better? (看到老师的教程里有汤种法做的北海道吐司，和用波兰种做的哪个更好吃呢) A: The poolish version is softer and moister, while the Tangzhong version has lower hydration and a drier, more fragrant bite. (波兰种的软一点，汤种这个含水量不高，比较干香) - Q: If I want to bake two loaves using fresh compressed yeast, do I just double both the poolish and main dough ingredients? (请问老师，做两个的话，用的鲜酵母，波兰种和主面团的量是直接都按配方*2吗？) A: Yes, double all ingredients for two loaves. For fresh compressed yeast, use three times the weight of instant dry yeast. (对，做两个的话各种成分都加倍。鲜酵母是干酵母用量的三倍。) - Q: If the poolish uses 50g flour and 50g water (100g total), do I only weigh out 50g of it to add to the main dough? (波兰种各用了100g，放的时候称50g进去吗) A: Add all of the poolish into the main dough. (所有的都放进去 对，最好24小时内。) - Q: When making the poolish, the dry yeast granules haven't fully dissolved in the batter. Is that okay? (您好，制作波兰种的时候，酵母在面糊里还是颗粒状，没有融化，这样可以吗？) A: Yes, that is completely fine as long as it is stirred evenly. (可以的，搅拌均匀就好。 我二发特别久,一个半小时左右。) - Q: Can I substitute the heavy whipping cream? (可以置换淡奶油吗？) A: Yes, you can! Heavy whipping cream is what makes it a Hokkaido loaf, so replacing it with milk turns it into a classic milk loaf, which is just as delicious. Just remember to use slightly less milk rather than substituting 1:1 by weight, since milk has a higher water content than heavy cream. (可以哒，只是淡奶油是北海道吐司的一个组成部分之一。如果换成牛奶就是牛奶吐司啦。一样好吃哒。记得减量，不要等量替换，牛奶含水量比淡奶油高) - Q: Hello, in the bread toast, how much of the Polish starter, soup, and seeds should be in the main dough of bread flour? How do you calculate it? (你好，面包吐司里的波兰种，汤中，种中，占主面团里高粉的多少合适呢？，怎么计算呢) A: Tangzhong (water roux), Polish dough is generally around 30%. Medium dough has 100%, around 70%. (汤种，波兰种一般30%左右。中种有100%,70%左右) - Q: Why don't you cover the toast when you make it? Does it make a difference whether you cover it or not? (为什么你做吐司都不加盖子，加盖跟不加盖有区别吗？) A: I enjoy watching the appearance of the dough, and I also like standing outside the oven to see the process of it slowly expanding. There are also many variations with toppings, such as black tea, green tea, whole wheat, and raw toast, all of which have notes. That's great, so happy (喜欢看鼓鼓的样子，也喜欢守在烤箱外看她慢慢变大的过程。也有好多加盖的，红茶，绿茶，全麦，生吐司都有笔记 太好了，好开心) --- ### ❤️Healthy & Low-Calorie❗ Whole Wheat Loaf Collection❤️ | ❤️健康低卡❗降脂减肥❗全麦吐司合集❤️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60baa327000000002103a1c0/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60baa327000000002103a1c0/ - Category: toast - Fermentation: tangzhong, sponge, old-dough, direct - Ingredients (EN): Around 300g total flour is ideal; Bake a few minutes longer than a standard 250g-flour loaf - Ingredients (ZH): 300克左右比较理想; 烤的时间比一般250克面粉的吐司要多几分钟。 Notes (EN): Whole wheat loaves are healthier than white bread, and I love making whole wheat sandwiches, especially to pack for weekend hikes. Here is a roundup of ten whole wheat breads I baked recently. All ingredient lists are shown in full in the photos, though some step-by-step instructions were cropped to fit; please check my earlier individual posts if you need the full details❤️❤️❤️. 🔆50% Whole Wheat Loaf: made with 14% protein coarse whole wheat flour. 🔆100% Whole Wheat Loaf: 14% protein coarse whole wheat flour, Tangzhong (water roux) method. 🔆75% Whole Wheat Loaf: Bob's Red Mill whole wheat flour, sponge (Chongzhong) method. 🔆50% Dark Rye & Whole Wheat Loaf: made with dark rye flour plus old dough (pâte fermentée). 🔆70% Whole Wheat Loaf: Tangzhong method. 🔆Spelt Whole Wheat Walnut Bread: no-knead, single-proof method, simple, nutritious, and delicious. 🔆35% Dark Rye & Whole Wheat Loaf: Tangzhong and autolyse method. 🔆30% Whole Wheat Loaf: 100% sponge method, great way to use up leftover yogurt. 🔆50% Whole Wheat Loaf: direct method, single proof. 🔆60% Whole Wheat Loaf: sponge method. 🎈These recipes use dark rye flour, whole wheat flour, and whole grain spelt flour. Pay special attention when working with dark rye flour: keep its percentage modest because rye protein does not form a strong gluten network like wheat. Adding too much dark rye prevents the loaf from rising tall and makes the crumb heavy; I included detailed notes and side-by-side comparison photos of different rye percentages in my earlier posts. Still, rye is packed with nutrients, so blending in a moderate amount is a great choice. 🎈Because high-percentage whole wheat loaves don't rise as high as white loaves, I usually increase the total flour weight to around 300g per 450g pan. Since there is more dough in the pan, bake it for a few minutes longer than a standard 250g-flour loaf. 🎈Whole wheat bread isn't naturally as soft as white bread, so we use techniques like Tangzhong or sponge methods and add tenderizing ingredients like yogurt or heavy whipping cream to improve the texture. 🎈Whole wheat flour comes in medium-coarse and fine grinds. I personally prefer medium-coarse whole wheat flour for its nutty aroma and light, hearty fiber texture. 🎈Water absorption varies widely across different brands of whole wheat flour. Always adjust the hydration for your specific flour by holding back part of the liquid and adding it gradually. 🎈To get a tall rise on a whole wheat loaf, mix the dough thoroughly to the full windowpane stage until it stretches into a thin membrane. Notes (ZH): 全麦吐司相对白吐司要健康一些，而且我也喜欢做全麦三明治，所以平时没少做全麦吐司，尤其是周末，经常会带着全麦三明治去爬山。 整理一下最近做的十款全麦。图片里的用料都是全的，但是做法有些没有截全，有需要的话，请移步参考我前面发的笔记❤️❤️❤️。 🔆50%全麦吐司，用的是蛋白质14%的粗颗粒全麦粉。 🔆100%全麦吐司，蛋白质14%粗颗粒全麦粉，汤种法。 🔆75%全麦吐司，红磨坊全麦粉，中种法。 🔆50%黑麦全麦吐司，用的是黑裸麦，加了老面。 🔆70%全麦吐司，汤种法。 🔆斯佩尔特小麦全麦核桃面包，免揉，一次发酵，简单好吃营养。 🔆35%裸麦黑麦全麦吐司，汤种，水合法。 🔆30%全麦吐司，100%中种法，消耗大量酸奶。 🔆50%全麦吐司，直接法，一次发酵。 🔆60%全麦吐司，中种法。 🎈方子里用到的全麦有黑裸麦全麦，小麦全麦，斯佩尔特全麦，其中黑裸麦全麦特别要注意，含量不能高，因为她本身的蛋白不含筋度，如果放的多吐司长不高，并且口感欠佳，我在方子里有具体说明，并且也有不同含量吐司成品的对比图，但是她营养很好，所以适当的掺一点是很不错的选择。 🎈由于全麦含量高的吐司不容易长高，通常我会总面粉的量比一般吐司高一些，300克左右比较理想，因为面粉量大了，烤的时间比一般250克面粉的吐司要多几分钟。 🎈由于全麦的口感也不如白吐司来的松软，所以我们要想办法改善，比如，用汤种法，中种法。在用料上添酸奶，淡奶油这些。 🎈全麦还分成中粗颗粒和碾磨成细粉的，我个人比较偏好中粗颗粒的，感觉很香，并且喜欢略有纤维的口感。 🎈全麦粉的吸水性差异不小，很需要根据手头的全麦粉自行调节液体量，具体做法就是液体不要一次加完，预留一部分慢慢加。 🎈要全麦吐司长得高，面团一定要打到位，也就是打到完全扩展阶段，用手拉，可以拉出薄薄的膜。 Distilled Q&As (9): - Q: Do you have an oven recommendation? And should I buy a loaf pan with a lid? (请问有推荐的烤箱吗？磨具要不要买带封盖的) A: I don't have a specific oven recommendation, as for loaf pans, I use Sanneng pans and really like them. Definitely get one with a lid so you have the option to bake both lidded square loaves and open-top mountain loaves. (烤箱没有推荐的。模具用了三能的觉得很不错。盖子需要的。做的时候可以多一种选择 不放牛奶酸奶不会塌。可以用中种汤种波兰种这些，会很好的改善组织，不会太干。 不客气的，加油) - Q: Could you share which 100% whole wheat flour brand you use? I'm baking for weight loss and have tried Queen coarse and fine whole wheat flours, while Earl T80 contains bread flour, so I'm not sure which to pick. (博主，方便透露一下你用的是哪种百分百的全麦面粉吗？我是自己减肥吃，用过王后粗、细全麦面粉，伯爵T80的含有高筋粉，不知道怎么选，) A: I use Central Milling whole wheat flour, which fellow bakers have mentioned isn't easily available in China. You can try Bob's Red Mill whole wheat flour instead, though it won't shred quite as much as Central Milling due to the difference in protein content. (我的是 Central milling的 whole wheat,有小伙伴反应国内买不到。试试红磨坊的吧，不过红磨坊做出来的没有这个拉丝效果好，蛋白质含量不一样) - Q: Do you have a loaf recipe that doesn't require mixing to a full windowpane stage? (求不用手套膜的吐司做法) A: Do you have a bread machine? Years ago I used a bread machine to knead and proof the dough, then shaped it and baked it in my oven. I never even checked for a windowpane back then, and the loaves still had a lovely feathery shred! The recipe I used was my Tangzhong Hokkaido Milk Loaf; scroll back through my posts to find it. (姐妹有没有面包机？我以前用面包机揉面发酵后取出来整形烤箱烤的，都不知道有没有出手套膜，但是成品是拉丝的 。方子用的就是“北海道吐司汤种法”，姐妹往前翻翻) - Q: What size loaf pan are these recipes scaled for? (你这个是什么尺寸的模具的配比呢) A: All of these loaves are baked in a Sanneng 450g corrugated gold Pullman loaf pan. (这些吐司都是三能450克金波纹做的) - Q: What brands of whole wheat flour do you use? (都用的什么牌子的全麦面粉啊) A: I use Bob's Red Mill and Central Milling. Central Milling is my favorite because its high protein content gives an amazing crumb structure. (鲍勃红磨坊，还有central milling的，最喜欢这个，蛋白质含量高，组织很赞。) - Q: Have you ever tried Xinliang Hongshishang whole wheat flour? (新良的烘食尚全麦有用过吗) A: No, I haven't, since it isn't sold where I live. (没有呢，我这边买不到。) - Q: For the 50% whole wheat loaf, can I skip the sponge or old dough? (百分之五十全麦的，可以不用中种，老面吗) A: Yes, you can! Adding old dough simply improves the texture. Using a chilled sponge in the summer also helps control dough temperature and develop the gluten membrane faster. (可以哒，加老面就是想口感好一点。夏天用中种对控制面温，出膜都有帮助。) - Q: 博主，方便透露一下你用的是哪种百分百的全麦面粉吗？我是自己减肥吃，用过王后粗、细全麦面粉，伯爵T80的含有高筋粉，不知道怎么选， (博主，方便透露一下你用的是哪种百分百的全麦面粉吗？我是自己减肥吃，用过王后粗、细全麦面粉，伯爵T80的含有高筋粉，不知道怎么选，) A: 我的是 Central milling的 whole wheat,有小伙伴反应国内买不到。试试红磨坊的吧，不过红磨坊做出来的没有这个拉丝效果好，蛋白质含量不一样 (我的是 Central milling的 whole wheat,有小伙伴反应国内买不到。试试红磨坊的吧，不过红磨坊做出来的没有这个拉丝效果好，蛋白质含量不一样) - Q: 纯全麦不加炼乳 淡奶油可以吗？ (纯全麦不加炼乳 淡奶油可以吗？) A: 嗯嗯，可以哒，根据它们的含水量比例换成牛奶的量 (嗯嗯，可以哒，根据它们的含水量比例换成牛奶的量) --- ### 30% Whole Wheat Loaf❤️: 100% Sponge Method❤️ with Healthy Yogurt | 30%全麦吐司❤️100%中种❤️健康酸奶味 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60b95a86000000002103b4d1/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60b95a86000000002103b4d1/ - Category: toast - Fermentation: sponge - Oven Temp: 190°C - Bake Time: 35 min - Ingredients (EN): Sponge: Bread flour 190g; Sponge: Whole wheat flour 80g; Sponge: Instant dry yeast 3g; Main Dough: Egg 25g; Main Dough: Sweetened condensed milk 10g; Main Dough: Sugar 20g; Main Dough: Salt 3g; Main Dough: Milk 10g (flour absorption varies, add only as needed); Main Dough: Instant dry yeast 1g; Main Dough: Milk powder 10g; Main Dough: Butter 20g - Ingredients (ZH): 中种: 高筋粉190克; 中种: 全麦粉80克; 中种: 干酵母3克。; 主面团: 鸡蛋25克; 主面团: 炼乳10克; 主面团: 糖20克; 主面团: 盐3克; 主面团: 牛奶10克(面粉吸水量不一样，看情况是否需要加); 主面团: 干酵母1克; 主面团: 奶粉10克; 主面团: 黄油20克。 Notes (EN): 🍞Ingredients: 🎈Sponge (Chongzhong): Thick yogurt (I happened to have nonfat unsweetened yogurt on hand, though full-fat yogurt tastes even better) 190g (do not add all at once; hold back 30g to add gradually), bread flour 190g, whole wheat flour 80g, instant dry yeast 3g. 🎈Main Dough: Egg 25g, sweetened condensed milk 10g, sugar 20g, salt 3g, milk 10g (flour absorption varies, so add only as needed), instant dry yeast 1g, milk powder 10g, butter 20g. 🍞Method: 1️⃣Mix all sponge ingredients into a rough ball, let rest for 30 minutes, then knead briefly until relatively smooth. This sponge dough is on the firm side. Let it ferment at room temperature for 1 hour (my room temperature was 18°C; shorten the time if your kitchen is warmer), then refrigerate overnight. See Photo 3. 2️⃣The next day, tear the chilled sponge into small pieces and place in the mixer bowl with all main dough ingredients except the butter. Mix on low speed until combined. At first the pieces may look slightly separated; I press them together by hand a few times and then let the stand mixer knead until it quickly reaches the thick membrane stage. Add the butter and mix on low, medium, and then low speed again. The dough will turn supple, bouncy, and well-hydrated, as shown in the top-left of Photo 4, stretching into a thin windowpane membrane. 3️⃣Lightly dust your work surface with flour, as the high yogurt content makes the dough slightly tacky. Divide into 3 equal pieces, shape into tight balls, and bench rest for 10 minutes before rolling out, coiling, and placing in the pan. See Photo 4. 4️⃣Proof in a warm, humid place until the pan is 80% full. 5️⃣Bake at 190°C on the lower-middle rack for about 35 minutes, tenting with foil partway through. ❤️Friendly Tips: 1 This loaf has a mild tang, largely because I used very tart nonfat unsweetened yogurt. Skip this recipe if you dislike any tanginess in your bread. 2 However, if you need to use up leftover yogurt and enjoy that lightly tangy flavor, give it a try! Both yogurt and whole wheat are wonderful, healthy ingredients. 3 Thanks to the generous amount of yogurt and the 100% sponge method, the crumb is moist, tender, and very pleasant to eat, making great sandwiches. Notes (ZH): 🍞用料： 🎈中种：厚酸奶(我家里的刚好是脱脂无糖的,其实有脂肪的做出来更好吃)190克(不要一次加完，可以预留30克慢慢加)，高筋粉190克，全麦粉80克，干酵母3克。 🎈主面团：鸡蛋25克，炼乳10克，糖20克，盐3克，牛奶10克(面粉吸水量不一样，看情况是否需要加),干酵母1克，奶粉10克，黄油20克。 🍞做法： 1️⃣把中种所有用料混合揉成团，静置半小时，稍微揉几下就比较光滑了，面团是比较干的，室温(我室温18度，如果温度比较高，时间需要缩短)发酵一小时，然后进冰箱冷藏过夜。图三。 2️⃣第二天，把中种面团撕小块，跟主面团内除黄油以外的所有用料混合，搅拌机低速搅拌均匀，一开始会有点分离的样子，我用手帮助捏捏，再机器打打，很快出厚膜，加入黄油，继续低速转中速再低速，面团逐渐变得非常舒服的样子，duang duang duang的感觉，很水润，如图四左上角所示。此时可以拉出薄膜了。 3️⃣案板上撒些干粉，酸奶含量大，面团会有点黏，把面团分成三份，滚圆松弛十分钟，擀卷整形入模。图四。 4️⃣温暖湿润的地方发酵至八分满。 5️⃣烤箱190度，中下层，烤35分钟左右。中途盖锡纸。 ❤️温馨提示： 1这个吐司吃起来会有一点点酸，这个可能跟我的酸奶也有关，我的酸奶是脱脂无糖酸奶，很酸。如果介意的小伙伴不要尝试。 2但是如果你刚好需要消耗大量酸奶，并且也喜欢这个口感的，不妨试一下，毕竟酸奶，全麦，都是健康元素。 3大量的酸奶加上中种，里面组织还是可以的，吃起来湿湿软软，口感很舒服，并且还可以做三明治。 Distilled Q&As (1): - Q: Loaf guru, could you take a look at my bake? Why did my 100% whole wheat dough stick so badly to the board that I couldn't even lift it off? (吐司大神能帮我看看吗，我的100%全麦吐司为什么黏在板子上拿不下来了呢) A: I'm no guru, just happy to help! Looking at your photos, the dough wasn't kneaded enough to develop its gluten structure, so it stayed sticky with a rough surface. Also, the baked loaf looks slightly underbaked inside; tent the top with foil and extend the baking time. (不是大神哈看了一下，面团没有揉到位，所以还是很粘，表面也不光滑，烤好的成品看起来里面没有烤透，需要盖上锡纸增加烘烤时间。 那就可能更需要再多烤些时间，一般盖盖子的比不盖盖子的时间是需要久一些的。) --- ### All-Purpose❗ Go-To Base Recipe❤️: Classic Milk Loaf❤️ | 万能❗百搭❗的基础配方❤️牛奶吐司❤️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60b7f84c000000000102aa77/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60b7f84c000000000102aa77/ - Category: toast - Fermentation: old-dough, direct - Ingredients (EN): Bread flour 270g; Instant dry yeast 3g; Sugar 25g (40g in original recipe); Salt 4g; Egg 32g; Milk 150g (138g in original recipe; add gradually according to your flour's absorption); Butter 27g; Old dough (pâte fermentée) 40g (optional, not in original recipe) - Ingredients (ZH): 高筋粉270克; 干酵母3克; 糖25克(原方40克); 盐4克; 蛋32克; 牛奶150克(原方138克，大概我家面粉特能吸水，大家根据原方慢慢加); 黄油27克。老面40克(原方没有，没有的小伙伴可以不加) Notes (EN): This is a foundational bread formula that is also endlessly versatile. You can use it not only for Pullman loaves, but also for all kinds of shaped buns and rolls, and easily customize the flavor to suit your taste (more on that at the end of this post). It has a high success rate and is very forgiving. Whenever you aren't sure which recipe to bake, you can't go wrong with this one. ❤️The original recipe is from Teacher Ai He Ziyou (Love & Freedom); see the last photo for reference. 🍞Ingredients: Bread flour 270g, instant dry yeast 3g, sugar 25g (40g in the original recipe), salt 4g, egg 32g, milk 150g (138g in the original recipe; my flour is unusually thirsty, so start with the original amount and add gradually), butter 27g. Old dough (pâte fermentée) 40g (not in the original recipe; omit if you don't have any on hand). 🍞Method: Made using the direct (single-pre-ferment-free, two-proof) method. Follow the exact same mixing, proofing, and shaping steps detailed in my other direct-method loaf posts. 🔆Baker's Notes & Reflections: 1. There are countless bread recipes out there, but once you master one solid base formula, you can adapt it endlessly. This dough works beautifully for both loaves and shaped buns. For a richer dairy flavor, add sweetened condensed milk or milk powder. If you prefer less sugar, reduce the sugar to 15g for savory sandwich bread; if you have a sweeter tooth, use the full 40g from the original recipe. You can swap part of the bread flour for whole wheat flour, or flavor the dough with matcha or cocoa powder. 2. Adjusting hydration: if you want to swap milk for water, or replace part of the liquid with heavy whipping cream for a richer texture, check my dedicated post on liquid conversions. 3. Flour absorption and how your oven runs will always vary, so adjust hydration and bake times for your own kitchen. 4. Loaf height comes down to personal preference. If you love a tall mountain loaf, proof to 90-100% full in the pan; if you prefer a more modest height, proof to 70% full. See Photos 7 and 8 for comparison. Either way, always maintain proper humidity during the second proof. Notes (ZH): 这是一个很基础的配方，但同时又是万能的，为什么说是万能的呢，因为不仅可以做吐司也可以做各种整形面包，还可以根据自己的口味做相应的调整(这点我会在笔记末写),而且成功率高，不容易翻车，在不知道用什么配方的时候，选她一定没错。 ❤️原方子是爱和自由老师的，请参考最后一张图片。 🍞用料： 高筋粉270克，干酵母3克，糖25克(原方40克),盐4克，蛋32克，牛奶150克(原方138克，大概我家面粉特能吸水，大家根据原方慢慢加),黄油27克。老面40克(原方没有，没有的小伙伴可以不加) 🍞做法： 就是直接法。大家可以参考我别的笔记写的步骤，一样。 🔆一些心得感受： 1,面包方子很多，但是其实只要掌握好基本配方就可以灵活运用了，比如这个方子，可以做吐司做花样整形面包。口感上如果喜欢奶味的可以加炼乳，奶粉。如果不喜糖的，减糖到15克，可以做三明治，如果喜欢甜一点的，可以加糖到原方子的量。如果喜欢全麦，可以用部分全麦替代高筋粉。如果喜欢抹茶，巧克力的都可以加进去，等等等等。 2,关于液体量的调整。如果要用水替换牛奶，或者想加部分淡奶油改善口感，根据我另一篇笔记液体量的替换可以做相应的调整。 3,面粉吸水量，烤箱脾气都有差异，这个要根据自家情况慢慢摸索。 4,关于吐司的个头，看个人喜好，如果喜欢大高个的请发酵至九分十分满，如果喜欢普通个子的，就发酵至七分满。参考图7,8。但是有一点，二发必须要有湿度环境，不管要发到几分满，都需要。 Distilled Q&As (25): - Q: Why did the crust of my loaf turn out crispy instead of soft? (想请教一下，我烤的吐丝表皮是脆的不是软的是怎么回事？) A: It was probably baked slightly too long or hot. Try shortening the bake time by 2 minutes and tenting the top with foil a little earlier. (可能火候过了一点点，试试减两分钟，早点盖锡纸 那就减时间试试，或者降15摄氏度。慢慢摸索一下 我两个烤箱也是有差异。加盖的，小烤箱175度，26分钟左右。大烤箱190度，35分钟左右。 165会有点低，试试180，或者190。如果一开始是190,烤十分钟后降到180也是可以的，多试试摸索一下。) - Q: Your breads look like works of art! Do you eat a lot of them yourself? I'm trying hard to lose weight lately and am afraid to eat too many carbs. (姐，你做了这么美的面包简直就像艺术品，你自己吃的多不？我最近玩命减肥了，高碳水不敢使劲吃) A: I eat my bread every single day! Waking up to coffee and toast is my daily happiness and motivation to get out of bed. My body is probably used to this routine, as my weight has stayed between 44 and 46 kg (88 to 92 jin) since middle school. I always drink my coffee black without sugar, which probably helps too! (我每天吃，每天早上想到咖啡配吐司就幸福，是我起床的动力。我的身体大概已经习惯适应我这种饮食了，从初中到现在体重几乎没怎么变过，就88—92斤来回浮动。不过我喝的咖啡从来不加糖的，估计是咖啡帮助不长肉的 我也是，鸡蛋不是每天吃) - Q: Do you bake in a convection fan oven? I noticed you don't use separate top and bottom temperatures. (请问你的烤箱是用风炉烤的吗？没有上下火温差) A: My oven is very basic and old-school: no independent top and bottom heat controls and no convection fan, just a single temperature dial. (我的烤箱很老土，没有上下火没有风炉，只有一个温度。 是的要下火高，我这种情况只能自己调整，放中下层烤，让下部受热，然后上面盖锡纸这样子。 我没有用过，完全没概念) - Q: I kneaded by hand and proofed to 80% full, but it didn't rise any further in the oven. It didn't collapse after unmolding, but it had no feathery shred and tasted slightly bitter. Any advice? (请问手揉面，发酵到八分满，但是进烤箱一直没长高，出炉不塌陷，但是没什么拉丝感。还有点苦味。求指导。) A: I haven't kneaded loaf dough by hand myself, so take this as a guess, but the dough likely didn't reach the full windowpane stage, which limited its oven spring. Hand-kneading to full gluten development is tough work! (姐妹，我没有试过手揉，可能说的不是很对，我在想是不是手揉没有揉到位，面团没有达到完全扩展阶段,所以不容易继续长高。手揉确实不容易的。 比例没有问题。除了苦有没有酸味？气孔大不大？ 那应该不是二发过度，无解) - Q: Right after unmolding, my loaf looks great, but after sitting for a little while, the sides cave in slightly. Why does that happen? (想请问下，刚脱模的吐司很好看，脱模过一会就有一些凹陷了，这个是怎么回事) A: Does that happen every time? Have you tried baking it for 2 minutes longer? It may be slightly underbaked in the center. (是每一次都这样吗？有没有试过多烤两分钟?有可能是没有熟透) - Q: If I add sweetened condensed milk to this recipe, how much should I reduce the other liquids? (这个配方加炼乳别的要怎么减液体啊？) A: Sweetened condensed milk has very low water content, and flour absorption varies anyway. If you're only adding a small spoonful, you don't need to reduce the recipe total, though it's always smart to hold back 15g of milk and add it gradually as needed. (炼乳含水量很低，而且面粉吸水性也有差异的，炼乳如果加的不多的话可以不减量，但是为了以防万一，我们操作的时候可以预留15克牛奶看情况慢慢加入。 不客气哒，祝成功) - Q: Good morning teacher! Is old dough (pâte fermentée) the same thing as a liquid pre-ferment (poolish)? (老师早上好！请问一下老面是液种吗？) A: No, they are different. Old dough is a fermented dough with the same firm consistency as standard bread dough, whereas a liquid pre-ferment is a wet batter like poolish. Check my post from a couple of days ago on how to make and store old dough. (不一样。老面是已经发酵过的面团，质地跟我们做面包的一样。参考我前两天的一篇笔记，有关老面的做法及保存的液种是波兰种。) - Q: If I want to replace part of the milk with heavy whipping cream, how much should I use? (老师，如果牛奶要替换一部分奶油加多少) A: Accounting for the difference in water content, if you add 60g of heavy whipping cream, reduce the milk by about 50g. (根据含水量的差异，如果要加60克奶油的话，减去50克左右的牛奶) - Q: If my oven doesn't have a proof setting, how should I do the second proof? (如果烤箱不带发酵功能 二发怎么发呢) A: I place a large mug of hot water inside the switched-off oven to create warmth and humidity, swapping out the water a few times during winter proofs. In hot summer weather, skip the hot water. Several of my loaf posts include photos of this setup. (我是在烤箱里放一大杯热水制造温度湿度环境，冬天中途需要换几次水。夏天气温很高的时候，不适合这样做。我有些吐司笔记里有配图的。) - Q: Can I use that over-proofed dough from Wu Keji's recipe I just asked about as the old dough in this formula? (老师，我刚刚问的那个吴克己的方子发过头的老面是不是可以混合在这个配方里？) A: Yes, that will work great! (是的，都可以的) - Q: 这方子确实好 昨天做了一轮 我技术不行用手揉的没有厨师那些 只能大概大概做而已 因为是做给孩子吃糖减到15g盐2g 烤出来模具的高度 吃着口感很不错一下毕竟没有到拓展阶段最好的状态 算是很可以了 (这方子确实好 昨天做了一轮 我技术不行用手揉的没有厨师那些 只能大概大概做而已 因为是做给孩子吃糖减到15g盐2g 烤出来模具的高度 吃着口感很不错一下毕竟没有到拓展阶段最好的状态 算是很可以了) A: 谢谢妹妹反馈，真开心 (谢谢妹妹反馈，真开心) - Q: 请问第四点关于吐司的个头如果相同重量的面团发到九分十分满会不会发过了 (请问第四点关于吐司的个头如果相同重量的面团发到九分十分满会不会发过了) A: 在温度跟时间都没有过的情况下一般不会发过。比如我一般二发一百分钟左右，如果超过这个时间，强行继续发，最终可能会发过。而且二发温度不要太高，38度左右。 (在温度跟时间都没有过的情况下一般不会发过。比如我一般二发一百分钟左右，如果超过这个时间，强行继续发，最终可能会发过。而且二发温度不要太高，38度左右。) --- ### Sea Salt Butter Loaf❤️: Inspired by Japanese Shio Pan (Sea Salt Rolls)❤️ Savory Loaf | 海盐吐司❤️来自海盐卷的灵感❤️咸口吐司 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60b55bc500000000060279b9/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60b55bc500000000060279b9/ - Category: toast - Fermentation: old-dough - Oven Temp: 190°C - Bake Time: 35 min - Ingredients (EN): Main Dough: Bread flour 250g; Main Dough: Water 140g (hold back 15g to add gradually); Main Dough: Salt 6g; Main Dough: Sugar 15g; Main Dough: Milk powder 15g; Main Dough: Butter 20g; Main Dough: Instant dry yeast 4g; Main Dough: Old dough (pâte fermentée) 80 to 100g (see previous post) - Ingredients (ZH): 面包体: 高筋粉250克; 面包体: 水140克(预留15克看情况慢慢加); 面包体: 盐6克; 面包体: 糖15克; 面包体: 奶粉15克; 面包体: 黄油20克; 面包体: 干酵母4克; 面包体: 老面80—100克(老面做法参考我上一篇笔记)。 Notes (EN): This is an irresistible savory loaf that combines the best of Japanese sea salt butter rolls (Shio Pan) and a Pullman loaf. It captures the signature buttery, salty aroma of a sea salt roll with the soft, pillowy crumb of a classic loaf. It is wonderful eaten plain or used for sandwiches. 🍞Ingredients: 🎈Main Dough: Bread flour 250g, water 140g (hold back 15g to add gradually as needed), salt 6g, sugar 15g, milk powder 15g, butter 20g, instant dry yeast 4g, old dough (pâte fermentée) 80 to 100g (see my previous post for how to make old dough). 🎈Finishing & Filling: Butter sticks for rolling inside, melted/soft butter for the top, flaky sea salt. 🍞Method: 1️⃣Place all main dough ingredients except the butter into the mixer bowl (tear the old dough into small pieces). Mix on low speed until combined, knead on medium speed for 2 minutes and then back to low speed until the dough stretches into a thick membrane. Add the softened butter and knead until the dough reaches the full windowpane stage. 2️⃣Place in a warm, humid spot for the first proof. While the dough is proofing, cut the butter for the filling and topping into small batons, place them on a plate, cover with plastic wrap, and chill in the fridge until needed. Once the dough doubles in size and a floured finger poked into the center leaves an indentation that does not spring back, the first proof is complete. 3️⃣Lightly flour your work surface, turn out the dough, and gently press out the large air pockets. Divide into 2 equal pieces, shape into tight balls, cover with plastic wrap, and give them a 15-minute bench rest. 4️⃣Take one piece of dough and roll it out into a long oval. Lay a few chilled butter batons across the dough, roll it up from bottom to top, pinch the seam tight, and place it into the loaf pan. Repeat with the second piece of dough. (See Photo 7) 5️⃣Proof in a warm, humid place until the pan is 80-90% full. Preheat the oven to 190°C. Right before baking, mist the top of the loaf lightly with water, lay a small strip of butter along the center, and sprinkle with flaky sea salt. Bake on the lower-middle rack for about 35 minutes, tenting with foil partway through. 6️⃣Tap the pan firmly on the counter right out of the oven, turn the loaf out onto its side, and set it upright on a rack to cool. 🔆Friendly Baker's Notes: 1. Because this loaf has butter rolled inside as well as butter on top, some melted butter will seep out during baking through the vent holes in the bottom of the Pullman pan. Do not place the loaf pan directly on the open wire oven rack, or dripping butter will make the oven smoke; set the loaf pan on a baking sheet instead. 2. Because this formula is low in sugar, if you own a low-sugar Pullman pan you can use it here; adjust the baking time and temperature for your oven. 3. To keep the dough temperature under control, use ice water, or chill the mixed dough in the fridge for 30 minutes before kneading. Notes (ZH): 这是一款非常好吃的吐司，集海盐卷跟吐司于一体。既有着海盐卷的灵魂香味，又有吐司的软绵口感。可以直接吃，也可以做三明治。 🍞用料： 🎈面包体：高筋粉250克，水140克(预留15克看情况慢慢加),盐6克，糖15克，奶粉15克，黄油20克，干酵母4克，老面80—100克(老面做法参考我上一篇笔记)。 🎈其他：裹入黄油，表面黄油，海盐。 🍞做法： 1️⃣把面包体用料中除黄油以外的所有用料放进搅拌筒(老面撕小块)，低速搅拌均匀，中速两分钟再低速，打至可以拉出厚膜，加入室温软化的黄油，打至可以拉出薄膜。 2️⃣温暖湿润的地方发酵。面团发酵的时候，可以准备需要裹入及表面需要用到的黄油，切小条，放在盘子里，用保鲜膜盖好放冰箱备用。 面团发酵至两倍大，手指沾面粉戳入面团中间，面团不会回缩，第一次基础发酵完成。 3️⃣案板上撒一些干粉，把面团倒到案板上轻轻排掉大气孔，分成等量的两份，滚圆，盖上保鲜膜，松弛十五分钟左右。 4️⃣取一份，擀成长椭圆，铺上一些事先准备好的小黄油条，至下而上卷起，捏紧收口，放入模具。同样的操作另一个面团。(如图七所示) 5️⃣放到温暖湿润的地方发酵至模具八，九分满。烤箱预热190度，进烤箱之前，吐司表面喷一点水，中间铺一点黄油，表面撒一点海盐，放烤箱中下层，35分钟左右，中途盖锡纸。 6️⃣出炉震一下模具，侧着倒出，再放正，晾凉。 🔆温馨碎碎念： 1,因为面包有裹入黄油，表面黄油，烤的时候黄油会融化，而吐司模下面是有孔的，所以，不要直接把模子放在烤箱架子上烤，油滴下来烤箱会冒烟，建议用烤盘垫着烤。 2,因为这款吐司含糖量低，有低糖吐司模的小伙伴可以用低糖吐司模烤，烤的时间温度根据自家烤箱调整。 3,为了防止面温太高，可以用冰水，或者也可以在混合好面团后进冰箱冷藏三十分钟。 Distilled Q&As (2): - Q: Is this a savory loaf? (咸口的对吗) A: It is lightly savory and not sweet, without being overly salty. (不是很咸，不甜) - Q: Does this recipe really have no egg? (请问这个方子不要放鸡蛋吗) A: That's right, no egg! The base dough formula is just like traditional Japanese sea salt butter rolls (Shio Pan). (对，不放鸡蛋，面包体配方类似日式海盐卷) --- ### All About Old Dough (Pâte Fermentée)❤️: How to Make and Store It | 关于老面❤️老面的制作及保存 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60b3c01f0000000006024313/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60b3c01f0000000006024313/ - Category: tips - Fermentation: old-dough - Yield: 1 450g loaves (一个吐司) - Ingredients (EN): Ingredients: Bread flour 100g; Ingredients: Water 50 to 55g (adjust according to flour absorption); Ingredients: Instant dry yeast 1g - Ingredients (ZH): 用料: 高筋粉100克; 用料: 水50—55克(根据面粉吸水量调整); 用料: 干酵母1克。 Notes (EN): Making old dough (pâte fermentée) is quick and easy, taking only a few minutes of hands-on time, yet adding a piece of old dough makes homemade bread taste so much better. Give it a try❤️❤️❤️! 🍞Ingredients: Bread flour 100g, water 50 to 55g (adjust according to your flour's absorption), instant dry yeast 1g. 🍞Method: 🔆Weigh out all ingredients, holding back about 5g of water to add as needed. Stir with chopsticks until shaggy flakes form, then knead by hand into a ball. Place the dough in a container, cover with a lid, and refrigerate for 12 hours of slow cold fermentation. My kitchen was 20°C last night, so I put it straight into the fridge without any room-temperature fermentation first. In the winter, let it ferment at room temperature for 1 to 2 hours before refrigerating. 🔆The next day, take the old dough out of the fridge; as shown in Photo 3, the interior will be filled with a honeycomb web of fermentation bubbles. 🔆Divide it into ~50g portions (I usually add 50g of old dough per loaf). Wrap each portion tightly in plastic wrap, place them inside a zip-top freezer bag, press out as much air as possible, seal tightly, and label with the date. Stored in the freezer, old dough keeps for about a month. You can scale the batch size depending on how many loaves you typically bake in a month. 🔆You can dust the plastic wrap with a little dry flour before wrapping to prevent sticking, though I didn't find it necessary. 🔆Stored in the refrigerator, old dough keeps for about 3 days. Bread made with old dough stales more slowly and has a noticeably better flavor and texture, which is why I love tossing a piece into my doughs. Because old dough has virtually the same hydration and consistency as standard bread dough, you don't need to recalculate the liquid in your recipe: just tear it up and add it straight in. 🔆Sometimes when I bake bread, I simply scale up all the recipe ingredients by a small percentage and set aside the extra portion of dough to ferment as old dough for next time. 🔆Other times, I mix a dedicated batch using this formula. Either way works great, so do whatever is most convenient for you. Notes (ZH): 老面的制作简单方便，实际操作时间加起来就几分钟时间，但是加了老面的面包却是非常的美味，所以小伙伴们赶紧做起来吧❤️❤️❤️。 🍞用料：高筋粉100克，水50—55克(根据面粉吸水量调整)，干酵母1克。 🍞做法： 🔆把所有材料称好，水可以留5克左右慢慢加，用筷子搅拌成棉絮状，然后用手揉成团。放到容器里，盖好盖子，进冰箱冷藏慢发酵十二小时。我昨晚室温20度，没有进行室温发酵就直接进冰箱了。如果是冬天，建议室温发酵一两小时。 🔆第二天，从冰箱取出老面，图三，里面呈蜂窝状。 🔆分成50克左右的一份(一般一个吐司我会加50克老面),用保鲜膜包好，放进保鲜袋，尽量挤掉空气，封紧，写好日期，进冰箱冷冻室，可以保存一个月左右。大家可以根据自己平时一个月会做多少吐司的量来决定一次做多少老面。 🔆用保鲜膜包的时候可以在保鲜膜里撒一点干粉防沾也可以不撒，我没有撒。 🔆如果是放冰箱冷藏，老面可以保存三天左右。 添加了老面的面包通常会老化的慢些，并且口感也好。所以我很喜欢在做面包的时候加一坨老面。因为老面面团跟面包面团的质地基本一样，所以不存在添加了老面需不需要改变方子里液体含量的问题。直接加就是了，亲测有效。 🔆有时候我会在做面包的时候刻意各种材料都按百分比加量，然后把多出来的那一份留出来做老面。 🔆有时候，就用这个方子专门做一些老面。根据情况怎么方便怎么来都可以。 Distilled Q&As (25): - Q: Do I knead the old dough into the main dough after the first proof during shaping, or do I mix it in right from the start before the first proof? (请问老面是在主面团一发完成后加进去整形还是在一发之前加还要发酵么？) A: Tear up the old dough and mix it right in with the main dough ingredients from the very beginning so they knead and ferment together. (老面是一开始就放到主面团的用料一起揉好一起发酵 提前拿出来放软就可以用了) - Q: In winter when my room temperature is too cold for it to rise, can I put it in a proofing box before refrigerating? How long should I proof it? (老师，问一下，冬天室温低，发不起来，能不能直接放发酵箱进行发酵，要发酵多久，谢谢回答) A: Yes, try giving it 30 minutes in the proofing box first. (可以试试发酵箱半小时 可以跟平时做面包发面团一样判断。 可以跟平时做面包发面团一样判断。 冰箱温度如果低于四度的话酵母会进入睡眠状态，4度到7度是理想的低温慢发酵温度，经过一个晚上是可以发起来的 如果已经完全发好了不需要继续发酵，可以放气后第二天使用，如果只是发了一点可以冰箱继续发酵，这时候有点“种”的意思。 嗯嗯，一点点酒香是正常的。) - Q: Can I store the finished old dough in an airtight jar? (做老面可以放密封罐里面密封着吗？) A: For fridge storage, I keep the finished old dough in an airtight food container. For freezing, I wrap individual portions in plastic wrap and seal them inside a freezer bag. (做好的老面我是放密封的保鲜盒放冰箱冷藏的，如果冷冻我是保鲜膜一个个单独包好再放密封的保鲜袋里冷冻的。亲测密封 太好啦，开心) - Q: I'm a bit confused: if a 450g loaf recipe calls for 250g bread flour and I add 50g of old dough, doesn't that make 300g total? Won't it overflow a 450g pan? (没搞懂，如果是做一个450g的吐司 那要高粉250g 老面要加多少克？50g的话 那就是300g了，那450的模具会膨胀很大吗？) A: A 50g piece of old dough only contains about 30g (25 to 33g) of flour, bringing your total flour to around 275-280g, which fits a 450g Pullman pan with no problem. (老面50克，面粉是25克，所以一共是275克左右的面粉。用450克的模子没有问题。 因为老面是面粉跟水1：1左右做的，50克老面，所用面粉就是25克左右☺️ 嗯嗯，可以增加水量，直到揉成一个正常的面团。) - Q: What refrigerator temperature is required for cold-fermenting old dough? Thanks! (请教一下，老面冷藏发酵对冰箱温度有要求吗？多谢！) A: Keep your fridge between 4°C and 6°C, and no colder than 4°C. (4—6度，不要低于4度 耐高糖酵母比普通酵母使用范围广些。老面里面其实差别不大，但是考虑到老面还是会加到主面团中使用，主面团有可能会含糖高，为了使老面得到很好的发挥，还是耐高糖的稳妥些。) - Q: My sponge dough sat at room temperature for 5 hours and already smells alcohol-y. Can I still use it as old dough? (你好，我的中种面团室温放了5个小时，已经有一股酒味了，还可以用作老面吗) A: Yes, you can tear it up and mix it into a main dough as old dough. (用来掺到主面团中做面包是可以的 嗯嗯。就是在别的任何完整的配方中加入一块老面可以改善面包成品的组织和口感。) - Q: Now that my old dough is ready, can I just take any direct-method bread recipe and toss a piece of old dough right in? (老师我老面做好了，那么今天用随便一个直接法面包材料，只要加老面下去就行了吗？) A: Yes! Add 50g of old dough per loaf and extend the baking time slightly. Your loaf will rise even taller than usual because of the extra dough weight and the way old dough strengthens and improves the crumb structure. (对哒，加五十克每个吐司，适当延长烘烤时间，吐司会比不加的要长的高，因为一个面粉量大，还有一个老面帮助改善组织 我哪个方子写了165？我要去改过来，一定是打错了，我从来没用过165烤吐司 你要不要买个温度计测测烤箱内的温度，200度，45分钟我会烤糊的 噢噢，那就好，我特别操心，好怕误导你们，你们烤不熟比我自己烤不熟都难受。所以我有写错的地方一定告诉我，我去改，谢谢 室温几度？打开闻一下有没有很浓的酸味？一般还可以用的，做一个试试。) - Q: If the bread dough I'm making today already has salt, sugar, and butter mixed in, can I still pinch off a piece to save as old dough for next time? (老師，如果我今天做的麵糰已經混合了鹽，糖和黃油，還可以留一點做下一次的老種嗎？) A: Yes, absolutely! I often pinch off a piece of my regular enriched bread dough to save as old dough. (可以哒。平时我做面包的时候经常会留一部分出来当老面的。 这个有点久了，闻起来应该会有很强烈的味道了吧？组织还有蜂窝状吗？ 可能放一点点也没关系) - Q: My old dough sat out in a 28-29°C room for 6 hours and rose 2 to 3 times in size before I remembered to put it in the fridge. Can it still be saved? (这种28-29的室内气温放了6-6小时 发了二-三倍大了 才想起来放冰箱 还可以救嘛 这个老面？) A: Give it a sniff: as long as it doesn't have a harsh, pungent sour smell, it is still fine to use. A pleasant yeasty fermentation aroma is completely normal. (闻一下，没有很强的刺鼻的酸味是可以用的。有些发酵的味道是正常的。 应该问题不大的。) - Q: If I made the old dough on the 18th and refrigerated it, is it still good to use on the 21st? (18号做的冷藏第二天开始用21号还能用吗？) A: Smell it first; as long as it hasn't turned sour or spoiled, you can still use it. (闻一下没有馊的话还是可以用的 如果是一点点酸是正常的，如果有馊坏的味道就不要用了。) - Q: Can I skip using yeast if I use old dough? Yeast is so precious during the pandemic (用老面团是不是就可以不用酵母啦？疫情期间酵母好珍贵) A: Hug hug, personal experience still needs yeast, relying solely on old dough isn't powerful enough (抱抱，个人经历还是需要酵母，光靠老面不够给力) - Q: Teacher, I want to ask if I add old dough, do I need to reduce the amount of yeast? I want to use it sparingly... I can't buy yeast anymore (老师 想问问加了老面的话 酵母是不是需要减少量呀？ 想省着用…酵母也买不到了) A: Hug sisters, the old dough isn't very powerful, I never reduce it when making bread, the yeast I have at home isn't very effective either. I see my mom use old dough for steamed buns with just a little yeast, which seems to work fine. (抱抱姐妹，老面不够给力，做面包我没有减过，我家那酵母本来就不怎么给力。我看我妈做馒头用老面只放一点点酵母倒是可行的。) --- ### Hokkaido Milk Loaf Collection: 7 Methods Compared so You Can Pick Your Favorite | 北海道吐司合集，七种做法，总有一款适合您 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60aeaee20000000006024674/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60aeaee20000000006024674/ - Category: toast - Fermentation: tangzhong, sponge, old-dough, direct Notes (EN): Because I can never resist the rich, milky aroma of Hokkaido milk bread, it is the loaf I have baked most often over the past ten years. Recently I baked every single method back-to-back to compare them side by side and give fellow bakers a helpful reference when choosing a recipe❤️. 🔅100% Sponge Hokkaido Loaf 🔅70% Sponge Hokkaido Loaf 🔅Tangzhong (Water Roux) Hokkaido Loaf 🔅Old Dough Hokkaido Loaf 🔅Chocolate Hokkaido Loaf 🔅Matcha Hokkaido Loaf 🔅Direct-Method Hokkaido Loaf 🔅All formulas and steps are in the photos, or you can browse my earlier posts❤️. 🎈By mixing method, they break down into: 100% sponge (Chongzhong), 70% sponge, Tangzhong (water roux), old dough (pâte fermentée), and direct method. 🎈By flavor, they include: classic rich milk, chocolate, and matcha, and you can easily adapt them to other flavors too. Pick whichever flavor you love best; as for choosing a dough method, here are my personal takeaways: 🔅In terms of crumb fineness: the direct method gives the least fine crumb, while the 100% sponge method gives the finest, silkiest crumb. All the other methods fall very close behind with a lovely, tender texture. 🔅How should you choose which method to bake? Now that summer is here and controlling dough temperature is critical, my top recommendation is the 100% sponge method, followed by 70% sponge, then Tangzhong or old dough. If you use the direct method in warm weather, chill the mixed dough in the fridge for 30 minutes before kneading. Does that mean the direct method isn't worth making? Not at all! When you haven't prepped a pre-ferment the night before and get a sudden craving for fresh bread, the direct method is super convenient and still bakes up wonderfully, just slightly less fine than a sponge loaf. 🔅When do I use the old dough method? Whenever I happen to have old dough on hand! Old dough is a baker's best friend: it is super versatile, improves crumb structure, and slows down staling. ❤️❤️❤️All of these thoughts come from my own ten years of home baking experience since I started baking bread. I have no formal culinary training, so please forgive any blind spots, and I hope everyone bakes delicious bread❤️❤️❤️ Notes (ZH): 因为北海道吐司的浓郁奶香总是让我欲罢不能，所以是这十年来重复做的次数最多的一款吐司。 最近把每一种做法又都做了一遍，就想做个比较，希望能给有需要的小伙伴们在做选择的时候提供一个参考❤️。 🔅100%中种北海道吐司🔅70%中种北海道吐司🔅汤种北海道🔅老面北海道🔅巧克力北海道🔅抹茶北海道🔅直接法北海道🔅配方做法都在图片，或者翻我的老笔记❤️。 🎈按做法分可为100%中种法，70%中种法，汤种法，老面法，直接法。 🎈按口味分可分为醇奶原味也就是经典款，巧克力味，抹茶味，当然也可以再做别的口味。 口味可以根据自己的喜好来选择，关于选择哪一种做法我讲一下自己的个人感受。 🔅从组织细腻程度来讲，直接法最不细腻，100%中种最细腻，其他差不多，都比较细腻。 🔅那么究竟怎么选择用哪一种方法呢？我是这么想的，夏天到了，要控制面温，建议100%中种法,其次70%中种，再次汤种，老面，如果用直接法建议冰箱冷藏半小时。那么，直接法是不是真的是最差的呢？当然不是，比如在你没有在头一天就做好准备的时候，临时想吃，那么就直接法，效果不差，只是没有中种的细腻。 🔅老面法什么时候做呢？我是在手头刚好有老面的时候做，老面真是好东西，很百搭，加了以后很好的改善面包组织，延缓面包衰老。 ❤️❤️❤️以上想法都是个人入坑十年来自己的真实经历总结，本人没有经过专业学习训练，有说错的地方也希望小红薯们海涵，最后祝大家都能做出好吃的面包❤️❤️❤️ Distilled Q&As (25): - Q: I mixed a sponge last night and let it sit at room temperature for two hours here in Suzhou, Jiangsu, without seeing much rise. Since it got late, I put it straight into the fridge, and this morning it still looks the same size. Did my sponge fail to ferment? How can I rescue it now? (我昨晚上做了中种，室温发酵了两个小时也没见发起来，这边坐标江苏苏州，因为太晚了所以我直接放冰箱了，第二天早晨看了下还是这么大？这是不是中种没发起来？老师，现在如何补救呢？) A: Tear it open and check if there is a web-like gluten and bubble structure inside. If not, move it to a warm spot for 30 to 60 minutes to let it wake up and rise. You've got this! (撕开看里面有没有网状结构？如果没有可以放到温暖的地方半小时至一小时试试。加油 如果明天上午做现在就放冰箱，低温慢发酵。如果今天要做，就烤箱放一碗开水让它发起来) - Q: Why did my finished loaf turn out dry and less soft than bakery bread? (请问做完的吐司口感很干 不如外面买的柔软) A: Which formula from the collection did you use? (请问用的是哪个方子呢？ 揉面的时候如果已经感觉干了就可以慢慢加点液体。看方子如果没有鸡蛋，是会有点干。但是毕竟面粉吸水量有差异，还是要看当时面团的情况) - Q: Aha, I usually bake the poolish Hokkaido milk loaf! (哎呀呀，我做的是波兰种北海道) A: I love the poolish version too! I can't believe I left it out of this roundup. (波兰种我也喜欢的，我居然漏了这个。 是啊，我正在找以前做的照片，找不到了，估计被我删了，改天再做吧 嗯嗯，你一定会喜欢的，很细腻) - Q: I just ordered a bread machine online. Can I toss these exact ingredient ratios right into the bread machine, or does it have to be made by hand/stand mixer? (我刚刚在网上订了一个面包机，请问可以就按照你这个用料比例扔进去吗？还是一定要自己做才好？) A: Yes, you can! I recommend trying the Tangzhong version in your bread machine; when I first started baking, I made Tangzhong loaves in my bread machine all the time. Just cook and chill the Tangzhong the night before. (嗯嗯，可以的，建议试试汤种，我最早的时候就是用面包机做的汤种吐司。提前一晚上把汤种准备好。 预祝姐妹成功) - Q: If I use the poolish method, should I let the mixed poolish rise at room temperature first before refrigerating overnight? (比如我用波兰法做，是不是也要把材料搅拌好发酵起来了再放冰箱冷藏后做？) A: You can either let the poolish bubble up at room temperature first before refrigerating, or put it straight into the fridge overnight for a slow cold fermentation. I usually put mine straight into the fridge so I don't accidentally forget it on the counter! (波兰种可以先室温发起来再放冰箱，也可以直接放进冰箱过夜低温慢发酵。我一般都是直接进冰箱，因为我怕我万一会忘了放。 检查内部组织，如果没有网状，室温发一会儿。) - Q: If I want to bake 2 or 3 loaves at once, do I just multiply all the ingredients by 2 or 3? (你好，中种法可以用鲜酵母吗？) A: Yes, just multiply everything by 2 for two loaves! (嗯嗯，液体量要调整，烤箱温度时间也要调整。) - Q: 小姐姐，想问下如果想多做些，做2个3个之类的是不是就直接乘以2乘以3 (小姐姐，想问下如果想多做些，做2个3个之类的是不是就直接乘以2乘以3) A: 是哒，做两个就乘以2 (是哒，做两个就乘以2) - Q: 赞呀好赞 (赞呀好赞) A: 谢谢妹妹鼓励支持 (谢谢妹妹鼓励支持) - Q: 老师，百分之100里面中种的3克酵母是哪种酵母，耐高糖还是低糖？ (老师，百分之100里面中种的3克酵母是哪种酵母，耐高糖还是低糖？) A: 我用的都是耐高糖酵母，因为我这一买就一大包将近两斤，所以我就一种用到底了。 (我用的都是耐高糖酵母，因为我这一买就一大包将近两斤，所以我就一种用到底了。) - Q: 请问一次发酵的吐司和二次发酵的吐司哪一种比较好 (请问一次发酵的吐司和二次发酵的吐司哪一种比较好) A: 一般来说一次发酵的组织相对严密一些，二次的松软一些。 谢谢姐妹。关于手揉我主要是没有经验，我从一开始是用面包机揉面的然后转厨师机。 (一般来说一次发酵的组织相对严密一些，二次的松软一些。 谢谢姐妹。关于手揉我主要是没有经验，我从一开始是用面包机揉面的然后转厨师机。) - Q: 比如我用波兰法做，是不是也要把材料搅拌好发酵起来了再放冰箱冷藏后做？ (比如我用波兰法做，是不是也要把材料搅拌好发酵起来了再放冰箱冷藏后做？) A: 波兰种可以先室温发起来再放冰箱，也可以直接放进冰箱过夜低温慢发酵。我一般都是直接进冰箱，因为我怕我万一会忘了放。 检查内部组织，如果没有网状，室温发一会儿。 (波兰种可以先室温发起来再放冰箱，也可以直接放进冰箱过夜低温慢发酵。我一般都是直接进冰箱，因为我怕我万一会忘了放。 检查内部组织，如果没有网状，室温发一会儿。) - Q: 我昨晚上做了中种，室温发酵了两个小时也没见发起来，这边坐标江苏苏州，因为太晚了所以我直接放冰箱了，第二天早晨看了下还是这么大？这是不是中种没发起来？老师，现在如何补救呢？ (我昨晚上做了中种，室温发酵了两个小时也没见发起来，这边坐标江苏苏州，因为太晚了所以我直接放冰箱了，第二天早晨看了下还是这么大？这是不是中种没发起来？老师，现在如何补救呢？) A: 撕开看里面有没有网状结构？如果没有可以放到温暖的地方半小时至一小时试试。加油 如果明天上午做现在就放冰箱，低温慢发酵。如果今天要做，就烤箱放一碗开水让它发起来 (撕开看里面有没有网状结构？如果没有可以放到温暖的地方半小时至一小时试试。加油 如果明天上午做现在就放冰箱，低温慢发酵。如果今天要做，就烤箱放一碗开水让它发起来) --- ### Hokkaido Milk Loaf❤️: Feijuan's Sponge Formula Adapted to the Direct Method | 北海道吐司❤️妃娟老师的中种配方直接法做 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60ad7cd40000000001029478/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60ad7cd40000000001029478/ - Category: toast - Fermentation: sponge, direct - Oven Temp: 180°C - Bake Time: 33 min - Ingredients (EN): Bread flour 260g; Heavy whipping cream 80g; Milk 70g; Salt 3g; Sugar 35g; Milk powder 15g; Instant dry yeast 3g; Butter 20g - Ingredients (ZH): 高筋粉260克; 淡奶油80克; 牛奶70克; 盐3克; 糖35克; 奶粉15克; 干酵母3克; 黄油20克 Notes (EN): Today I baked a direct-method Hokkaido milk loaf. Soon I plan to post a side-by-side comparison of different Hokkaido loaf methods to help everyone pick the right formula for rich, milky Hokkaido bread❤️❤️❤️. This recipe is adapted from Teacher Feijuan's famous 100% sponge Hokkaido milk loaf formula, with just a few minor adjustments for the direct method. 🍞Ingredients: Bread flour 260g, heavy whipping cream 80g, milk 70g, 1 egg, salt 3g, sugar 35g, milk powder 15g, instant dry yeast 3g, butter 20g. 🍞Method: 1️⃣Place all ingredients except the butter into the mixer bowl and mix on low speed until combined. (Since the weather is already warm in many places, I recommend chilling the mixed dough in the fridge for 30 minutes at this point before kneading; my kitchen was 18°C today, so I kneaded right away without chilling.) 2️⃣Once mixed into a rough dough (or after taking it out of the fridge), knead on medium speed for 2 minutes and then on low speed until the dough stretches into a thick membrane. Add the butter and alternate between medium and low speed until the dough reaches the full windowpane stage. 3️⃣Shape the dough into a tight ball and let it complete the first proof in a warm, humid spot until doubled in size. 4️⃣Gently degas the dough and divide it into 3 equal pieces (weigh them on a scale for even baking and a neat appearance). Shape into tight balls, cover with plastic wrap to prevent a dry skin, and give them a 10-minute bench rest before rolling out, coiling, and placing in the pan. 5️⃣Proof in a warm, humid place until the pan is 80-90% full. Bake at 180°C for about 33 minutes, tenting the top with foil after about 7 minutes once browned. Tap the pan firmly right out of the oven, turn the loaf out onto its side, and immediately stand it upright on a wire rack to cool. ❤️Friendly Tips: 1 Warm weather is here, so keep a close eye on your dough temperature. 2 Flour absorption varies, so hold back about 15g of the liquid to add gradually. 3 Every oven runs differently, so adjust the baking temperature and time for your own oven. Notes (ZH): 今天做了直接法的北海道吐司，打算改天出个北海道吐司不同做法的比较，给有需要的小伙们在选方子的时候提供一个参考，根据情况选择适合的方子来做浓郁奶香的北海道吐司❤️❤️❤️。 这个方子基本参考妃娟老师的100%中种北海道来做，只是稍微做了一点改动。 🍞用料： 高筋粉260克，淡奶油80克，牛奶70克，鸡蛋一个，盐3克，糖35克，奶粉15克，干酵母3克，黄油20克 🍞做法： 1️⃣把除黄油以外的所有用料进搅拌筒，低速混合好，(由于最近很多地方气温已经高了，建议此时进冰箱冷藏半小时再进行操作，我今天气温18度，没有冷藏，直接做了)。 2️⃣混合成面团后，(如果进冰箱冷藏的，就是冰箱里取出来后)，调到中速两分钟，再低速，打至可以拉出厚膜，加入黄油，也是中速，低速，打至拉出薄膜。 3️⃣面团滚圆，温暖湿润的地方发酵至两倍大。 4️⃣轻轻排气，分成等量的三份(为了受热均匀及外表好看，建议称一称),滚圆，盖保鲜膜，防止水分流失，松弛十分钟左右，擀卷整形入模。 5️⃣温暖湿润的地方发酵至模具八，九分满。180度，33分钟左右，七分钟左右的时候如果表面已经上色，盖上锡纸。出炉的时候，要震模，然后侧着倒出来，再扶正立起来，晾凉。 ❤️温馨提醒： 1天气热了，一定要注意控制面温。 2面粉吸水量不一样，一定预留15克左右液体慢慢加。 3烤箱有差异，烤的温度时间要根据自家烤箱脾气调整。 Distilled Q&As (12): - Q: Can I bake a loaf in a glass loaf pan? (请问，用玻璃盒可以做吐司吗) A: You can, though you'll need to grease it well with butter and dust with flour so it doesn't stick. Also, we normally tap the loaf pan firmly on the counter after baking to release steam, and glass pans can shatter easily. Metal pans are much more durable, and the small vent holes in the bottom of metal Pullman pans help heat reach the bottom center of the loaf. The only time I ever used a glass pan was ten years ago for my very first loaf; it was a total flop, though that was my own beginner mistake rather than the glass pan's fault! (应该是可以的，但要注意处理一下防沾，比如抹一层黄油撒上干粉。还有，吐司出膜一般要震一下，玻璃的容易碎。金属的耐用一点。金属的模具底部有两个小孔，也帮助吐司底部到内部受热吧，这个是我猜测的。我自己唯一做过一次玻璃的，是十年前，第一个吐司，那次是翻车的，没有怪玻璃，怪自己啥都不懂。 奶粉没有可以不放) - Q: Why does my dough already puff up during the bench rest, making it rough and hard to roll out smoothly during shaping? (请问我的面团整形松弛后就发起来了，再整形就感觉粗糙，擀卷整不好看，为什么呢) A: The warm weather is likely making the dough ferment too fast; try shortening the bench rest time. (估计是天气热了，提早发酵了，可以试试缩短松弛的时间 面团黏黏的很大原因是还没有打到位。如果用同样的配方现在出现这样的情况建议测试一下面温，有的时候虽然我们使用了很多办法去尽量降低面温控制面温，但是大夏天的，一不小心面温也还是容易过高的，如果面温还没有过高，就继续打，坚持过了某个点突然就会变光滑出膜了。) - Q: Where did you buy your loaf pan? Thank you! (请问模具哪里买的？谢谢) A: I bought it on Taobao and had it shipped over. It's a Sanneng 450g corrugated gold Pullman loaf pan. (我是🍑买了，运过来的。吐司模是三能金色波纹450克) - Q: What if I refrigerate this dough overnight? (如果冷藏一晚呢) A: If you refrigerate the pre-ferment overnight, it becomes a sponge (Chongzhong) loaf! I have a separate post covering that method. (冷藏一晚就是中种吐司啦，我另一篇笔记有写) - Q: If the dough temperature gets too warm while mixing, can I pop it into the fridge to cool down before kneading further? (亲，搅的时候面温过高了能放冰箱会儿再打吗) A: Yes! Better yet, chill the dough in the fridge for 30 minutes right after mixing the initial ingredients into a ball, before starting the main kneading. (可以的。最好是一开始揉成团后就放冰箱半小时再打。) - Q: Can I add an extra 10 to 15g of sugar to this recipe? I have a sweet tooth, and I'm wondering if extra sugar will affect the dough. (这里面糖可以多加10到15g么，有点喜甜但是不知道加了会不会影响面团，所以请教博主) A: Adding 15g more sugar works wonderfully! Since you enjoy sweeter bread, definitely try the Hong Kong-style loaf I posted yesterday; it has the most delicious, balanced sweetness. (加15克会非常好。姐妹喜甜下次试试我昨天发的港式吐司，好好吃，甜的刚刚好。) - Q: Does this recipe need old dough added? (请问这个需要加老面吗？) A: No, this recipe doesn't need old dough. (这个不需要加) - Q: Can I add 10 to 15 grams more sugar in this? I have a sweet tooth , but I'm not sure if it will affect the dough, so I'm asking the blogger . (这里面糖可以多加10到15g么，有点喜甜但是不知道加了会不会影响面团，所以请教博主) A: Adding 15 grams would be very good. Sisters love sweetness, try the Hong Kong-style toast I posted yesterday next time, it's delicious and just sweet enough. (加15克会非常好。姐妹喜甜下次试试我昨天发的港式吐司，好好吃，甜的刚刚好。) - Q: Can I skip the milk powder? (可以不加奶粉吗？) A: Mm-hmm, sure! (嗯嗯，可以哒) - Q: How do I know whether to add the reserved liquid later? I usually don't add it if the dough looks quite wet, sometimes I reserve 30 grams out (预留的液体后面怎么知道要不要加呢？我一般看面团挺湿就不加了，有时候我预留了30克出来) A: Yes, it can't be added if it looks very wet. (对，看着很湿就不能加了) - Q: Do I need to add old dough for this? (请问这个需要加老面吗？) A: This does not need to add (这个不需要加) - Q: Where did you buy the mold? Thank you. (请问模具哪里买的？谢谢) A: I am 🍑 bought, transported over. The toast mold is San Neng golden ripple 450g. (我是🍑买了，运过来的。吐司模是三能金色波纹450克) --- ### Hokkaido Milk Loaf❤️: 65°C Tangzhong (Water Roux) Method, My Go-To Recipe for 10 Years | 北海道吐司❤️65℃汤种法，做了十年的方子 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60ac2259000000000102bf5e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60ac2259000000000102bf5e/ - Category: toast - Fermentation: tangzhong - Yield: 2 450g loaves (两个450克吐司) - Oven Temp: 190°C - Bake Time: 35 min - Ingredients (EN): Tangzhong: Bread flour 20g; Tangzhong: Water 100g; Bread flour 270g; Sugar 30g; Salt 4g; Instant dry yeast 3.5g; Egg 40g; Heavy whipping cream 40g; Milk 20g (add a little more as needed if your flour is thirsty); Milk powder 10g; Butter 20g - Ingredients (ZH): 汤种: 高筋粉20克; 汤种: 水100克; 高筋粉270克; 糖30克; 盐4克; 干酵母3.5克; 鸡蛋40克; 淡奶油40克; 牛奶20克(有小伙伴反应这个量有点干，大家根据自己情况酌情添加如果干的话); 奶粉10克; 黄油20克。 Notes (EN): An online baking friend recommended this recipe to me ten years ago when I first started baking bread. I fell in love with it after the very first bake, printed it out, and used this base dough for almost every loaf and bun I made back then. Looking at this well-worn printout today (Photo 6) brings back such fond memories. 🍞Ingredients: (The original printout in Photo 6 makes two 450g loaves; below is my slightly tweaked version scaled for one 450g Pullman pan.) 🎈Tangzhong (Water Roux): Bread flour 20g, water 100g. 🎈Main Dough: Bread flour 270g, sugar 30g, salt 4g, instant dry yeast 3.5g, egg 40g, heavy whipping cream 40g, milk 20g (some bakers find this slightly dry depending on their flour, so add a splash more milk if needed), milk powder 10g, butter 20g. 🍞Method: 1️⃣Make the Tangzhong first. I have a separate post showing how to make Tangzhong in the microwave in under a minute: whisk the water and flour together until smooth, microwave for about 28 seconds, take it out and stir well with chopsticks, then microwave for another 12 seconds and stir until smooth and thickened. Cover and refrigerate overnight. 2️⃣The next day, combine all of the chilled Tangzhong (which weighs around 112g after cooking) with all main dough ingredients except the butter. Knead in your stand mixer until the dough stretches into a thick membrane, then add the butter and knead until it reaches the full windowpane stage. 3️⃣Let the dough complete its first proof in a warm, humid spot until doubled in size. 4️⃣Gently degas the dough, divide into 3 equal pieces, shape into tight balls, and bench rest for about 15 minutes before rolling out, coiling, and placing in the loaf pan. Proof in a warm, humid place until the pan is 80-90% full. 5️⃣Bake at 190°C for about 35 minutes, tenting the top with foil as soon as it browns nicely. Right out of the oven, tap the pan firmly on the counter, turn the loaf out onto its side, and set it upright on a wire rack to cool. ❤️Baker's Notes: 1 Flour absorption varies across brands, so hold back 10g of liquid to add gradually (or add a little extra if dry). 2 Ovens vary widely, so adjust the baking time according to how your oven runs to make sure the loaf bakes through completely. 3 Fellow bakers have mentioned that the weather is already hot and humid in many regions, which speeds up fermentation. Keep your dough temperature low and watch the proof closely so it doesn't over-proof. #WaysToBakeLoafBread Notes (ZH): 这个方子是我十年前刚入坑的时候网友推荐的，做了一次就爱上了，于是我就打印出来，那时候做的几乎所有吐司面包都是用的这个方子的面包体。现在看着这张很有年代感的纸(图六)感到很亲切。 🍞用料：(图六原方子是两个450克吐司模，我下面写的是可以做一个450克吐司模，并且有些改动) 🎈汤种：高筋粉20克，水100克 🎈主面团：高筋粉270克，糖30克，盐4克，干酵母3.5克，鸡蛋40克，淡奶油40克，牛奶20克(有小伙伴反应这个量有点干，大家根据自己情况酌情添加如果干的话)，奶粉10克，黄油20克。 🍞做法： 1️⃣先做汤种，我有笔记专门写了用微波炉做汤种，很简单。把水粉混合，搅拌，一进微波炉转28秒左右取出，筷子搅拌均匀，二进微波炉12秒左右取出，筷子搅拌均匀，就做好了。然后就放进冰箱过夜。 2️⃣第二天把头天晚上做的汤种(大概112克左右)跟主面团用料中除黄油外的所有用料混合，用厨师机打至可以拉出厚膜后加入黄油，打至可以拉出薄膜。 3️⃣温暖湿润的地方面团发酵至两倍大。 4️⃣面团轻轻排气，分成三等分，滚圆，松弛15分钟左右，擀卷入模。放到温暖湿润的地方发酵至模具八，九分满。 5️⃣190度，35分钟左右。中途上色后及时盖上锡纸。出炉后，需要震一下模子，再侧着倒出来，然后立起来，晾凉。 ❤️小碎烦： 1面粉吸水量有差异，液体量预留10克慢慢加。 2烤箱脾气差异非常大，一定要根据自家烤箱脾气调整时间，免得烤不熟。 3听小伙伴反应最近气温已经高了，湿度也大，做吐司很快，大家要注意控制面温，并且密切关注不要发酵过度。 #吐司的N种做法 Distilled Q&As (25): - Q: What is the difference between using egg and leaving it out? If I skip the egg, can I replace it with an equal weight of milk or heavy cream? (放鸡蛋和不放鸡蛋有区别吗？如果不放鸡蛋，可以替换成等量的牛奶或者奶油吗？) A: I don't recommend skipping the egg. I wrote a post explaining the role each ingredient plays in bread baking, and milk cannot replicate the emulsifying and structure-building properties of egg. (不建议省略鸡蛋。我有一篇笔记是写各种用料成分在吐司，面包制作中的不同作用的。鸡蛋的作用牛奶不能替代。 有。蛋黄让面包更蓬松，蛋白让面团有延展性。 是的。因为面粉吸水性有差异，如果觉得偏干可以适当多加5—10克牛奶，看情况慢慢添加。) - Q: Thank you teacher! Do I need to dissolve the dry yeast in warm milk before adding it? (老師謝謝，請問我的酵母需要先跟牛奶化開之後在下嗎) A: Active dry yeast usually needs to be dissolved in warm water or milk first, whereas instant dry yeast can be mixed straight into the flour. Check your yeast package to see which type you have. (一般来说活性干酵母需要先用水或者牛奶化开，即发干酵母不需要。看一下酵母包装。 对的。姐妹不客气，加油，手揉不容易的 如果剩的不多可以当老面很不错。关于老面参考我的一个老面笔记。或者一次都烤完，冷冻，我也有一篇笔记是写如何保存面包的。如果直接放冰箱，等要烤的时候拿出来直接烤效果不好的。 可以揉揉再放进去半小时，再拿出来揉，不要太多次，面团要开始发酵了。不好意思回晚了，刚才在睡觉，刚刚天亮) - Q: If I don't have a loaf pan, can I bake this in a cake pan? (没有吐司模具用蛋糕模具行不行啊) A: You can give that a try, or shape the dough into dinner rolls instead (just shorten the baking time for rolls). (可以试试，也可以做餐包，如果做成餐包烘烤时间要缩短 谢谢反馈姐妹可以看一下我有一篇笔记是专门写怎么保存的。我是切片，按照每一次要吃的包好，放密封保鲜袋或保鲜盒，就是要密封，不要漏气。然后冰箱冷冻，一定要冷冻。吃的时候拿出来解冻就好。我一般做好就直接这么处理，每一次拿出来吃都很新鲜。 水合的过程中已经产生了一定的面筋，打面的时间比直接法要缩短很多。不过我个人觉得拉丝好吃最重要，手套膜是其次，手套膜只是帮助我们鉴定面是否打到位从而达到更好的口感，如果其实已经好吃了，就不一定要追求手套膜了。我最早的时候是用面包机打面发面一气呵成的，那时候也不知道面团有没有出膜，但是成品是拉丝好吃的，我就知足啦) - Q: Can I use milk instead of water to make the Tangzhong? (请问，用牛奶代替水做种可以吗？) A: Use water for Tangzhong. Cooked milk doesn't keep as well overnight and its flavor changes when heated into a roux. (汤种要用水。因为牛奶经过加热这个过程后不容易保存那么久。而且味道也会变。 主面团里有淡奶油奶粉黄油这些，整体配方是很香的) - Q: Does bread made with this recipe stay soft even the next day? (这个方子做出来是不是隔夜也不会硬？) A: Yes, it stays soft much longer than a direct-method loaf. (是的，比直接法好。 姐妹我主页有一篇如何保存面包的笔记，我做好切片后都会留出第二天吃的量剩下的都冷冻保存。吃的时候拿出来解冻跟新鲜做的差别不大 面包口感顺序：冷冻好于室温好于冷藏，所以不冷冻就室温，不要冷藏。 我估计有几个因素，如果是相同的方子，那么面团打出膜比不打出膜不容易变硬，还有烘烤的程度，如果火候时间过了会容易变干硬。以上是我自己碰到过的问题。) - Q: Not trying to argue at all, just sharing my experience: when I mixed this formula it felt super dry and I had to add extra water several times. When I calculated the baker's percentages, isn't the hydration under 60%? (不是我杠啊，是我用这个配方做，干巴巴的，补加了好几次水，然后我大概换算了一下这个方子，含水量还不到60%) A: No worries at all, discussing recipes together is great! How many grams did your finished Tangzhong weigh after cooking? If too much water evaporated while cooking the Tangzhong, the dough will feel dry. My cooked Tangzhong usually weighs 112 to 115g, which puts the total effective hydration of this recipe around 62%. (不是杠不是杠哈，有问题大家一起讨论很好地。想问一下妹妹汤种做完是多少克？有没有可能汤种做的时候水分消耗太多？我一般在112—115克左右。这个方子含水量在62%左右。 谢谢妹妹反馈) - Q: Does baking with the Pullman lid on require a different oven temperature? (吐司模具有盖子的烘烤温度是不是不一样) A: When I bake with the lid on, I keep the temperature the same and bake for a few minutes longer. (我加盖子烤需要多烤几分钟的 太好了，开心) - Q: Which brand of heavy whipping cream is best for baking loaves? (奶油用哪个牌子做吐司最好呀) A: I live in North America, so I simply buy whichever supermarket brand happens to be on sale😊. (我在北美，就是超市看哪个打折就买哪个😊 买大罐我也是会用不完。如果下次妹妹万一用不完需要消耗淡奶油，可以试试我的一个消耗淡奶油的方子。在我主页，十月份发的。) - Q: Can I make this in a bread machine? (可以用面包机做吗) A: I used to use my bread machine to knead and proof this dough before shaping and baking it in the oven, which worked wonderfully. I haven't tried baking it from start to finish inside the bread machine. (我以前用面包机揉面发面，然后烤箱烤的，非常好。直接面包机烤的没有试过) - Q: I accidentally poured in 56g of heavy whipping cream instead of 40g! What should I do? Can I replace part of the milk with that extra cream, and how much milk should I still add? (您好，我刚才不小心把淡奶油倒多了，40克我倒了56克，我该怎么办，能把牛奶都换成淡奶油么？该怎么换算？) A: Just reduce the milk to about 8g to balance the extra 16g of cream. Sorry for the late reply! (牛奶放8克左右，不好意思回晚了) - Q: Dear, if using 600g of bread flour, how much bread flour from the recipe should be taken to make the Tangzhong (water roux) and refrigerate overnight? Is there a ratio? (亲，如果600g高筋粉，需要取配方里多少高筋粉做汤种冷藏过夜？有比例吗？) A: Does the sister mean to make two toasts? If planning to make two toasts, use 40 grams of flour and 200 grams of water to make the Tangzhong (water roux) the night before. The next day, add all the Tangzhong (water roux) to the main dough. The amount of bread flour used in the main dough is 540 grams. (姐妹是做两个吐司的意思吗？如果是打算做两个吐司，就头天晚上用40克粉，200克水做汤种。第二天把所有汤种加入主面团即可。主面团用的高筋粉量是540。) - Q: I can't get it out even with chef's oil film... What's going on? (我用厨师机油膜也出不来...是什么情况呀) A: Have the sisters tried hydrating? After mixing all the ingredients except the butter, put them in the fridge for half an hour before taking them out to beat. It matters because the dough will start to ferment when the temperature is high. Keeping the temperature low allows for continued kneading. One benefit of the hydration method is temperature control, and another is that after half an hour of hydration, gluten begins to form during this process, which helps in developing the gluten membrane. (姐妹有没有试试水合？材料除黄油外混合好以后，进冰箱半小时后再取出来打 有关系，因为温度高面团就要开始发酵了，保持温度低可以继续打。水合法的好处一个是控温，还有一个是经过半小时水合，这个过程中面筋开始形成，有助于打出膜) --- ### 70% Sponge Hokkaido Milk Loaf❤️: Teacher Ai He Ziyou's Classic Formula | 70%中种北海道吐司❤️爱和自由老师的配方 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60aae151000000002103f01c/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60aae151000000002103f01c/ - Category: toast - Fermentation: sponge - Oven Temp: 190°C - Bake Time: 33 min - Ingredients (EN): Sponge: Bread flour 175g; Sponge: Egg white 35g; Sponge: Milk 75g; Sponge: Instant dry yeast 2g; Sponge: Salt 2g; Main Dough: Bread flour 75g; Main Dough: Milk powder 15g; Main Dough: Sugar 45g; Main Dough: Salt 1g; Main Dough: Heavy whipping cream 60g; Main Dough: Instant dry yeast 1g; Main Dough: Butter 20g - Ingredients (ZH): 中种: 高筋粉175克; 中种: 蛋清35克; 中种: 牛奶75克; 中种: 干酵母2克; 中种: 盐2克。; 主面团: 高筋粉75克; 主面团: 奶粉15克; 主面团: 糖45克; 主面团: 盐1克; 主面团: 淡奶油60克; 主面团: 干酵母1克; 主面团: 黄油20克。 Notes (EN): 🍞Ingredients: 🎈Sponge (Chongzhong): Bread flour 175g, egg white 35g, milk 75g, instant dry yeast 2g, salt 2g. 🎈Main Dough: Bread flour 75g, milk powder 15g, sugar 45g, salt 1g, heavy whipping cream 60g, instant dry yeast 1g, butter 20g. 🍞Method: 1️⃣Knead all sponge ingredients into a ball, let ferment at room temperature for about 1 hour, and then refrigerate overnight. If you won't have time to bake until the next evening, put the sponge straight into the fridge right after mixing. 2️⃣The next day, take the sponge out of the fridge and check its interior structure. If it has a web-like network of bubbles inside and has roughly doubled in size, it is ready to use. If not, let it ferment at room temperature for 30 to 60 minutes first. 3️⃣Tear the chilled sponge into small pieces and place in the mixer bowl with all main dough ingredients except the butter. Mix on low speed until combined, then knead on medium speed until the dough stretches into a thick membrane. Add the butter, mix on low speed until incorporated, and then knead on medium and low speed until the dough reaches the full windowpane stage. 4️⃣Shape the dough into a tight ball, cover with plastic wrap, and let it rest for 30 minutes. Divide into 3 equal pieces, then roll out, coil, and place into the loaf pan. 5️⃣Proof in a warm, humid place until the pan is 80-90% full. Bake at 190°C for about 33 minutes. (Adjust the baking time and temperature for how your oven runs; if your loaves normally take 38 minutes to bake through, bake this one for 38 minutes too.) ❤️❤️❤️As this loaf bakes, it fills the kitchen with the most wonderful, balanced milky aroma, making it one of my most frequently baked recipes. This dough also makes phenomenal dinner rolls and shaped sweet buns. Highly recommended! Notes (ZH): 🍞用料： 🎈中种：高筋粉175克，蛋清35克，牛奶75克，干酵母2克，盐2克。 🎈主面团：高筋粉75克，奶粉15克，糖45克，盐1克，淡奶油60克，干酵母1克，黄油20克。 🍞做法： 1️⃣把中种用料揉成团，室温发酵一小时左右后进冰箱冷藏过夜。如果第二天要晚上才有时间做的小伙伴，揉好面团直接进冰箱。 2️⃣第二天，把中种面团取出，看里面组织，如果已经成网状，并且面团也比原来大一倍左右，就可以用了。如果还没有，室温发酵半到一小时。 3️⃣把中种面团撕小块，跟主面团除黄油外所有用料混合，厨师机低速混合均匀，中速打至可以拉出厚膜，加入黄油，低速混合，中速再低速继续打到可以拉出薄膜。 4️⃣面团滚圆盖好保鲜膜松弛半小时左右。分成三等份，擀卷入模。 5️⃣温暖湿润的地方发酵至模具八，九分满。190度，33分钟左右。(烤箱时间温度需要根据自家烤箱情况相应调整，如果平时吐司是需要38分钟烤熟的，这个也一样)。 ❤️❤️❤️这个吐司烤的时候就有一股恰到好处的奶香味，也是我重复做的次数最多的一款吐司之一。并且如果用这个面团做餐包以及各种整形面包口感也都是非常好的。非常推荐。 Distilled Q&As (19): - Q: After the sponge ferments at room temperature for one hour, do I put it straight into the fridge without kneading, or should I degas and knead it before refrigerating? (第二步太重要了，我做了两次中种都没有两倍大明天再试试) A: No need to knead or degas it before refrigerating. You can also put the sponge straight into the fridge right after mixing, or after just 15 minutes at room temperature. (有100%中种法北海道吐司 有的，辛苦姐妹翻翻，五月发的 气温怎样？我这边一般只有18度，我放烤箱，加一盆开水，中途换两三次水，一般发100分钟。 那跟我烤箱内的温度应该差不多。再等等，我二发都是很久的，一个多小时以后才明显长起来然后一个半小时后就快了，100分钟左右基本就九分满了 我都是这么久的。。。。。。。真的很崩溃，我是控制不超过两小时。 我一般一个多小时后放微波炉加热水发酵，烤箱开始预热，烤箱预热好，总发酵时间都是一百分钟左右了。唉，做个吐司花好长时间 再等等，祝成功 现在有没有涨起来，我跟着一起焦虑 好，如果你平时都发的很快的话，控制在一个半小时以内，加油) - Q: What is the difference between using egg white versus a whole egg? (我想问，做好中种室温发酵一小时后是不需要揉面，直接放冰箱么？还是需要揉完排气后再次放冰箱呢？) A: I have baked it both ways and honestly didn't notice much difference. (不需要揉。也可以不室温发酵就直接进冰箱。或者室温十五分钟进冰箱。 中种部分不需要揉。第二天跟主面团混合后需要揉出膜。吐司我一直用的机器，手揉没试过。 嗯嗯，姐妹试试，等你的好消息 可以，但是最好不要换) - Q: Can I skip refrigerating the sponge overnight and instead let it rise until tripled at room temperature before mixing the main dough? (请问用蛋清和全蛋有什么区别呢) A: Yes, you can! Just let the sponge ferment at room temperature for 3 to 4 hours until ready; that is the standard same-day sponge method. (我都做过，没感觉有多大区别。 是不是我理解错了，这个配方也是蛋清，我以为姐妹问我如果用全蛋做出来有什么差别。不好意思回晚了，我这刚天亮。) - Q: What is the difference between the sponge method and the Tangzhong method? (老师，中种可以不冷藏过夜么，直接室温三倍大，然后再继续和主面操作) A: If you mean texture, they are both wonderfully soft, though a sponge loaf has a slightly finer, denser-knit crumb structure. (嗯嗯，可以哒，直接室温发酵三至四小时。就是普通中种法。) - Q: Awesome! I just baked your sea salt loaf for the second time today. (请问中种和汤种什么区别呀) A: Thank you! Since you enjoy savory breads, you definitely have to try baking sea salt butter rolls (Shio Pan) too. (姐妹是指口感区别吗？我觉得差不多。中种的组织更绵密一些。) - Q: Should I use a stand mixer or knead by hand to bring the sponge dough together? (好棒，今天刚二刷盐吐司) A: Kneading by hand for a minute or two is all you need for the sponge. (谢谢。姐妹喜欢咸口的一定要试试盐可颂。) - Q: What is the purpose of the egg white in the sponge? Can I omit it or use a whole egg instead? (老师 中种揉成团是用厨师机还是手工揉？) A: This follows Teacher Ai He Ziyou's original formula, where egg white helps strengthen the structure and boost oven spring. In everyday home baking, using a whole egg or replacing it with milk works fine too. (用手就可以了) - Q: 请问，中种里的蛋清作用是什么呢？可以不加或加全蛋吗？ (请问，中种里的蛋清作用是什么呢？可以不加或加全蛋吗？) A: 这个是复刻自由老师的方子，平时我们自己做全蛋或者不放都是可以的。蛋清会让面包更好的膨大。 (这个是复刻自由老师的方子，平时我们自己做全蛋或者不放都是可以的。蛋清会让面包更好的膨大。) - Q: 请问中种和汤种什么区别呀 (请问中种和汤种什么区别呀) A: 姐妹是指口感区别吗？我觉得差不多。中种的组织更绵密一些。 (姐妹是指口感区别吗？我觉得差不多。中种的组织更绵密一些。) - Q: 花花 你好 这里的中种可以用鲁邦种吗？ 要放多少鲁邦种 和水呢 (花花 你好 这里的中种可以用鲁邦种吗？ 要放多少鲁邦种 和水呢) A: 鲁邦种吐司是我一直在练习但是没有达到我想要的口感，外皮会有点硬，还在不断练习中，等我成功了一定来写笔记。 (鲁邦种吐司是我一直在练习但是没有达到我想要的口感，外皮会有点硬，还在不断练习中，等我成功了一定来写笔记。) - Q: 你好呀，面包机能做吗 (你好呀，面包机能做吗) A: 我没有试过用面包机直接做出来，但是以前我在用厨师机之前是用面包机和面发面，拿出来整形烤箱烤的。 (我没有试过用面包机直接做出来，但是以前我在用厨师机之前是用面包机和面发面，拿出来整形烤箱烤的。) - Q: 请教 为啥中种只能加蛋清呢 (请教 为啥中种只能加蛋清呢) A: 我的理解是可能1蛋黄里有油脂，不要过早加入。2老师的这个配方只想要蛋白的效果。其实我也做过全蛋的中种吐司，效果也是很好地。 (我的理解是可能1蛋黄里有油脂，不要过早加入。2老师的这个配方只想要蛋白的效果。其实我也做过全蛋的中种吐司，效果也是很好地。) --- ### Italian Rosemary Sourdough Focaccia❤️: Naturally Leavened | 意大利迷迭香佛卡夏面包❤️天然酵种 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a98c6d000000002103cc1b/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a98c6d000000002103cc1b/ - Category: sourdough - Fermentation: levain - Oven Temp: 200°C - Bake Time: 20 min - Ingredients (EN): Sourdough starter (levain) 45g; Water 185g; Bread flour 100g; Type 00 flour 170g (or substitute with bread flour); Salt 5g; Olive oil 7g - Ingredients (ZH): 天然酵种45克; 水185克; 高筋粉100克; type 00粉170克(如果没有可以都用高筋粉); 盐5克; 橄榄油7克。 Notes (EN): Original recipe found online (see Photo 5). 🍞Ingredients: (I halved the original recipe to bake a small, thin 22x22cm pan.) 🎈Dough: Sourdough starter (levain) 45g, water 185g, bread flour 100g, Type 00 flour 170g (you can use all bread flour if you don't have Type 00), salt 5g, olive oil 7g. 🎈Toppings: Fresh rosemary, olives, oil-packed sun-dried tomatoes. 🍞Method: Follow the same mixing, stretch-and-fold, and bulk fermentation steps as a country sourdough boule. For shaping, simply stretch the dough out into a flat pizza-like slab in the pan. Drizzle generously with olive oil, dimple the dough all over with your fingertips, and press in the olives, rosemary, and tomatoes. Bake at 200°C for about 20 minutes, then brush with olive oil right out of the oven. The tomatoes on top charred during baking, so I swapped them out for fresh ones afterward and scattered on a few fresh rosemary needles. Notes (ZH): 原方子来自网络，图五 🍞用料：(我把原方子用料减半，做了一个小小薄薄的22x22的) 🎈面包体： 天然酵种45克，水185克，高筋粉100克，type 00粉170克(如果没有可以都用高筋粉),盐5克，橄榄油7克。 🎈其他： 迷迭香，橄榄，油浸番茄 🍞做法： 参考酸面包欧包的做法，只是整形的时候把面团整成披萨的形状即可，然后倒上橄榄油，用手指在面团上戳孔，铺上橄榄，迷迭香，橄榄。 200度，20分钟左右，出炉刷橄榄油。 出炉的时候番茄已经糊了，我换上了新鲜的，然后又加了一点新鲜的迷迭香。 Distilled Q&As (1): - Q: I want to know if it tastes good! (我想知道好不好吃) A: If you enjoy crisp, chewy pizza crust, you will love this! My mom loved it and said it was super fragrant. And if you love the aroma of rosemary, it is a treat for both your nose and your taste buds. (如果你喜欢吃披萨底的话应该会喜欢，我妈很喜欢，说很香。还有如果喜欢迷迭香的味道那就是味觉嗅觉同时享受啦。) --- ### Rich & Milky Hokkaido Loaf with Old Dough (Direct Method) | 浓郁奶香的北海道吐司，加了老面，直接法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a822a2000000000102d189/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a822a2000000000102d189/ - Category: toast - Fermentation: old-dough, direct - Oven Temp: 190°C - Bake Time: 36 min - Ingredients (EN): Old dough (pâte fermentée): Bread flour 60g; Old dough (pâte fermentée): Water 42g; Old dough (pâte fermentée): Instant dry yeast 0.75g; Old dough (pâte fermentée): Salt 0.5g; Bread flour 210g; Heavy whipping cream 60g; Milk 70g (flour absorption varies, so hold back 10g and add gradually); Egg 25g; Milk powder 10g; Sugar 30g; Salt 3g; Instant dry yeast 3g; Butter 20g - Ingredients (ZH): 老面: 高筋粉60克; 老面: 水42克; 老面: 干酵母0.75克; 老面: 盐0.5克。; 高筋粉210克; 淡奶油60克; 牛奶70克(面粉吸水量有差异，预留10克慢慢加); 鸡蛋25克; 奶粉10克; 糖30克; 盐3克; 干酵母3克; 黄油20克 Notes (EN): 🍞Ingredients: 🎈Old dough (pâte fermentée): Bread flour 60g, water 42g, instant dry yeast 0.75g, salt 0.5g. 🎈Main dough: Bread flour 210g, heavy whipping cream 60g, milk 70g (flour absorption varies, so hold back 10g and add gradually), egg 25g, milk powder 10g, sugar 30g, salt 3g, instant dry yeast 3g, butter 20g 🍞Instructions: 1️⃣Prepare the old dough (pâte fermentée) the night before. Mix the old dough ingredients evenly and knead into a mostly smooth dough. Ferment at room temperature for about 1 hour, then refrigerate overnight. 2️⃣The next day, tear the old dough into small pieces and mix with all main dough ingredients except the butter. Mix in a stand mixer until it reaches the thick membrane stage (medium gluten development). Add the butter and mix until it reaches the full windowpane stage (thin, translucent membrane). 3️⃣Shape the dough into a tight ball (boule) and place it in a warm, humid spot for the first proof (bulk fermentation) until doubled in size. Dip a finger in flour and poke the dough; the indentation should not spring back. 4️⃣Gently degas the dough, divide into three equal pieces, and give them a 15-minute bench rest. Roll out, coil, and place into the pan. 5️⃣Place in a warm, humid spot for the second proof (final proof) until 80% to 90% full in the pan. Bake at 190°C for about 36 minutes. Remove from the oven, tap the pan sharply on the counter to release steam, unmold, and cool on a wire rack. 🔆Baker's Notes: 1. Dough made with old dough (pâte fermentée) develops a windowpane membrane more easily during mixing. It also ferments faster and takes less time to proof. The finished crumb texture is very fine and tender. 2. If you intentionally saved a piece of dough from your last bread bake to use directly as old dough, you can skip Step 1. 3. Every oven runs differently, so adjust the baking temperature and time based on what usually works for loaves in your oven. Notes (ZH): 🍞用料： 🎈老面：高筋粉60克，水42克，干酵母0.75克，盐0.5克。 🎈主面团：高筋粉210克，淡奶油60克，牛奶70克(面粉吸水量有差异，预留10克慢慢加)，鸡蛋25克，奶粉10克，糖30克，盐3克，干酵母3克，黄油20克 🍞做法： 1️⃣头天晚上先准备老面。 把老面用料混合均匀，揉成一个基本光滑的面团，室温发酵一小时左右，进冰箱冷藏过夜。 2️⃣第二天，把老面撕小块，跟主面团中除黄油以外的所有用料混合，厨师机打到可以拉出厚膜，加入黄油，打至可以拉出薄膜。 3️⃣面团滚圆，放到温暖湿润的地方发酵至两倍大，手指沾面粉，戳一个洞不会回缩。 4️⃣将面团轻轻排气，分成等量的三份，松弛十五分钟，擀卷入模。 5️⃣温暖湿润的地方发酵至模具八，九分满。烤箱190度，烤36分钟左右。出炉，震模，脱模，晾凉。 🔆心得： 1用了老面的面团打的时候更容易出膜。发酵的时候，进程更快，所需时间更短。吃的口感很细腻。 2如果上一次做面包有刻意留了一部分面团可以直接当老面使用的，就省了步骤1了。 3各家烤箱脾气不一样，还是要根据平时烤吐司的温度时间来做出相应的调整。 Distilled Q&As (12): - Q: I only have 30g of heavy whipping cream at home. Can I substitute milk for the missing amount? (亲，家里奶油只有30克，可以用牛奶替代不够的吗) A: Yes, you can replace the missing 30g of heavy whipping cream with about 20g of milk. Adjust the hydration as needed. (可以的，用20克牛奶替代不够的30克奶油，酌情增减。 老面多少都没关系 刚好在玩手机。有时候因为时差，我这刚好是晚上的话会很久才回。 是的，尽量用中种。搅拌筒绑冰袋如果有的话。 回晚了，都烤好了。开心) - Q: Is this a low-sugar Pullman pan? Does it really bake through in just 31 minutes? (礼貌发问：做两份450的话，是不是所有材料都直接✖️2) A: No, it is a regular pan, though I do want to buy a low-sugar Pullman pan. Ovens vary quite a bit. My smaller oven bakes it through in 26 minutes. That is why I always emphasize adjusting to how your own oven runs, since the difference can be substantial. (可以换成牛奶，那就是牛奶吐司。但是如果想吃北海道吐司不建议换，淡奶油是北海道吐司的一个重要材料) - Q: Why does old dough (pâte fermentée) seem so similar to a sponge (Chongzhong)? Can you explain the difference? (请问老师你这个模具是耐高糖的吗？只要31分钟就能烤熟？) A: They are indeed quite similar. The difference is that old dough (pâte fermentée) is typically a complete bread formula (including salt) that goes through a full fermentation cycle, whereas a sponge usually only contains part of the ingredients and must be combined with the rest of the main dough ingredients. (不是的，我是想买一个耐高糖的。烤箱有差异的，我另一个小烤箱26分钟就熟了。所以我一直强调一定要根据自家烤箱来，差异还不小。 抱抱，那太难受了，会不会国内的烤箱跟我的时间会差异非常大，我赶紧去改一下加几分钟时间，不要让别的小伙伴烤不熟。谢谢姐妹。) - Q: Isn't 190°C a bit high? Thankfully I checked after 10 minutes and saw the top was already browning too darkly, so I quickly tented it with foil and lowered the temperature. I noticed your other loaf recipes bake at 180°C. (今天按您讲的做了吐司，太棒啦！超级成功👍👍👍谢谢分享🙏🙏🙏) A: Great job catching that and adjusting in time! That is a great baking habit. In the original 65°C Tangzhong Hokkaido loaf recipe, it also starts at a higher temperature and then steps down, which works well. On the day I baked this, my loaf weirdly wasn't baking firm enough; the crust color looked great, but it shrank slightly out of the oven, feeling just shy of fully baked. I worried others might run into the same issue, so I raised the temperature. It really comes down to how different ovens run. (真好，开心，谢谢反馈 1,增强面筋，2,稍微抑制酵母的作用，不要发酵太快) - Q: My old dough turned out sticky and I couldn't knead it into a smooth ball. Does that mean the old dough failed? (我怎么感觉我怎么感觉老面的面种和中种面团差不多？能说一下区别吗) A: Once you bring the old dough together into a rough ball, try wrapping it in plastic wrap and resting it in the fridge for about 30 minutes. Take it out and knead briefly, and it will smooth out very easily. (其实是类似的。区别是老面的面种一般是完整的配方经过完整的发酵过程的，中种的话，通常还需要加入主面团的用料一起用 中种没有要求，一般揉成团再稍微揉揉即可。老面相当于是一个正常的面团，需要揉到三光。) - Q: When fermenting the old dough at room temperature for an hour, does it need to double in size? (190℃是不是高了，幸亏我10分钟后观察了一下，表面已经颜色过深，赶紧盖了锡纸并调低了温度。我看了你其他配方的吐司都是180℃，) A: It doesn't need to double in size at room temperature, because it will continue slow cold fermentation in the refrigerator. (赞姐妹及时调整，这个习惯很好。看那个65度北海道吐司的原原方子里也是一开始温度高，后来慢慢降温，这个方法很好。我那天蛮奇怪的，就是烤不老，虽然颜色很好了，但是出来有一点点回缩，感觉就是差了一丢丢火候，很担心大家跟我一样，所以加了温度。看样子还是烤箱差异。) - Q: How many hours should the old dough chill in the fridge before it is ready to use? (亲，这个老面做出来粘手揉不出光滑的面团，是不是老面的制作就算失败啦) A: I recommend at least 10 hours. Old dough develops much better flavor after a long, slow cold fermentation. (老面试试揉成团后保鲜膜包好放冰箱半小时左右再取出来继续揉揉，一般这样很容易揉光滑。 这个方子建议直接室温发了，有了老面的加持，进程相对会快些的。) - Q: Does the old dough need to rise to twice its size at room temperature for one hour? (老面室温发一个小时是不是要发到两倍大？) A: No need to double in size, there is still a low-temperature refrigeration fermentation process after going into the fridge. Most of the time here, it's around 18 degrees. (不用两倍大，进冰箱后还有低温冷藏发酵的过程。 我这儿大部分时候是18度左右。) - Q: How many hours after placing the old dough in the refrigerator can it be used? (请问老面放冷藏后几个小时才可以用) A: It is recommended that more than ten hours of low-temperature long-time fermentation be used for the old dough to have more flavor. Personally, I think that when making toast, you can add a little bit, such as around 30-60 grams, and the final result of the toast is very surprising. If you add old dough to the original recipe without old dough, the baking time will be extended by a few minutes relatively. Or reduce the amount of various ingredients in the original recipe by about 10%. These are my personal experiences, not necessarily scientific, for reference only (建议十小时以上，经过低温长时间发酵后的老面才会更有风味。 个人觉得很多时候做吐司的时候都可以加一点，比如30—60克左右，最后做出来的吐司效果很惊喜。如果在没有老面的原方子上加了老面，烘烤时间相对延长几分钟。或者原方子各种成分的量减10%左右。这些是我个人的体会，不一定科学，仅供参考) - Q: Which one, old dough or middle fermentation, keeps the bread softer for a longer time? (请问老面做出来和中种那个保存柔软时间比较长?) A: About the same. Usually finish it in two days, if not finished, freeze it, and it's still about the same after thawing. (差不多的。一般两天吃完，如果吃不完就冻起来，解冻后也是差不多的。) - Q: How many days can old dough be stored in the refrigerator? (请问老面冷藏可以放几天？) A: Refrigeration can last for three days. If you make a large amount at once, divide it into small portions and freeze them, it can last for a month. (冷藏可以三天。如果一次做的多，分小块冷冻，可以一个月。) - Q: Is this the middle fermentation method? I'll try your method next time. I'm just a beginner (这个是中种法吗，下次试试你的方法呀，我是小小白) A: It has a bit of the meaning of Chinese-style, but it's not authentic . (是有点中种的意思，但不正宗。) --- ### Quick & Beginner-Friendly ❤️ Savory Bacon, Veggie & Cheese Bread Boats | 快手，零基础❤️培根蔬菜奶酪面包❤️咸香 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a70d41000000000102d79e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a70d41000000000102d79e/ - Category: buns - Oven Temp: 190°C - Bake Time: 7 min - Ingredients (EN): Bread dough: Bread flour 230g; Bread dough: Sugar 10g; Bread dough: Salt 3g; Bread dough: Egg 20g; Bread dough: Milk 120g (flour absorption varies, so hold back 15g and add gradually); Bread dough: Instant dry yeast 3g; Bread dough: Butter 15g - Ingredients (ZH): 面包体: 高筋粉230克; 面包体: 糖10克; 面包体: 盐3克; 面包体: 鸡蛋20克; 面包体: 牛奶120克(面粉吸水量有差异，请预留15克慢慢加); 面包体: 干酵母3克; 面包体: 黄油15克。 Notes (EN): If you love savory bread, don't miss this recipe ❤️❤️❤️ 🍞Ingredients: 🎈Bread dough: Bread flour 230g, sugar 10g, salt 3g, egg 20g, milk 120g (flour absorption varies, so hold back 15g and add gradually), instant dry yeast 3g, butter 15g. 🎈Toppings: Mixed diced vegetables, several strips of bacon, egg wash for brushing, shredded mozzarella/cheddar cheese, (grated parmesan cheese and dried parsley flakes are optional). 🍞Instructions: 1️⃣Pan-fry or bake the bacon until 70% to 80% cooked, or use it raw. I baked mine at 190°C for 7 minutes. Set aside. 2️⃣Place all dough ingredients except the butter into the mixer bowl and mix until it reaches the thick membrane stage (medium gluten development). Add the butter and continue mixing until it reaches the full windowpane stage (thin, translucent membrane). 3️⃣Divide the dough into 6 equal pieces and shape each into a tight ball (boule). Cover with plastic wrap and give them a 15-minute bench rest. Roll each piece out into an oval sheet roughly the size of your paper baking boats (as shown in Photo 3). Place the dough sheets into the paper boats (if you don't have paper boats, place them directly on a baking sheet lined with parchment paper). 4️⃣Assemble the toppings: lay a strip of bacon on each dough sheet (if pre-cooked, trim it to match the length of the bread; if raw, leave it a bit longer since it shrinks during baking). Scatter the diced vegetables on top, brush the exposed dough edges with egg wash, and top with shredded cheese, grated parmesan, and dried parsley. 5️⃣Cover with plastic wrap for the second proof (final proof) for about 40 minutes. Bake at 190°C for about 15 minutes. (Adjust according to how your oven runs.) ❤️Compared to Pullman loaves, these savory buns save a lot of time and are super quick and convenient. If you don't have bacon, you can easily swap in sausages. When shaping for sausages, press the sausage firmly down into the center of the dough so the two sides rise slightly higher, creating a little cradle in the middle. Notes (ZH): 喜欢咸口面包的小伙伴不要错过❤️❤️❤️ 🍞用料： 🎈面包体：高筋粉230克，糖10克，盐3克，鸡蛋20克，牛奶120克(面粉吸水量有差异，请预留15克慢慢加),干酵母3克，黄油15克。 🎈其他：蔬菜粒若干，培根几根，刷面包的蛋液，芝士碎，(奶酪粉，香菜叶干如果有可以放，没有就不放)。 🍞做法： 1️⃣培根煎或者烤箱烤到七八分熟，生的也可以。我是烤箱190度，烤了7分钟。备用。 2️⃣把主面团中除黄油以外的所有用料放到搅拌筒打出厚膜，加入黄油，再继续打至可以拉出薄膜。 3️⃣面团等分成六份，滚圆，盖上保鲜膜，松弛15分钟，擀成跟纸膜差不多尺寸的椭圆型面片(图三所示),把面片放入纸膜(如果没有纸膜就直接放烤盘上，烤盘需要垫烘培纸。 4️⃣然后就像组装玩具一样，铺上培根(培根如果是烤过的就剪成跟面包差不多长度的铺上去，如果是生的，需要长一点，因为烤完会缩短)，铺上蔬菜粒，面包边边刷上蛋液，撒上芝士，芝士奶酪粉，香菜叶干。 5️⃣盖上保鲜膜发酵40分钟左右。烤箱190度，烤15分钟左右。(根据自家烤箱脾气做相应调整) ❤️这款面包跟吐司比起来省时很多，很方便，很快。如果没有培根，也可以用香肠替换，用料也是比较灵活。如果是香肠，整形的时候，放香肠的时候中间往下摁摁，让两边面团部分稍高于中间，中间相当于有一个凹槽那种。 Distilled Q&As (1): - Q: If you bake these directly on a sheet pan without the paper boats, they feel just like mini pizzas! (如果没有纸杯，直接放烤盘上烤感觉是披萨) A: They really do look just like mini pizzas! (像极了，迷你的) --- ### Four Seasons Loaf ❤️ Master Wu Keji's Tangzhong Formula | 四季吐司❤️吴克己老师的配方 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a58db4000000000102ab1d/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a58db4000000000102ab1d/ - Category: toast - Fermentation: tangzhong - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 180°C - Bake Time: 30 min - Ingredients (EN): Tangzhong (water roux): Bread flour 90g; Tangzhong (water roux): Sugar 5g; Tangzhong (water roux): Salt 5g; Tangzhong (water roux): Boiling water 108g; Main dough: Bread flour 202g; Main dough: Sugar 14g; Main dough: Sweetened condensed milk 14g; Main dough: Honey 6g; Main dough: Water 98g; Main dough: Heavy whipping cream 14g; Main dough: Instant dry yeast 3g; Main dough: Butter 17g - Ingredients (ZH): 烫种: 高筋粉90克; 烫种: 糖5克; 烫种: 盐5克; 烫种: 开水108克。; 主面团: 高筋粉202克; 主面团: 糖14克; 主面团: 炼乳14克; 主面团: 蜂蜜6克; 主面团: 水98克; 主面团: 淡奶油14克; 主面团: 干酵母3克; 主面团: 黄油17克。 Notes (EN): 🍞Ingredients: (Makes one 450g Pullman loaf pan) 🎈Tangzhong (water roux): Bread flour 90g, sugar 5g, salt 5g, boiling water (100°C) 108g. 🎈Main dough: Bread flour 202g, sugar 14g, sweetened condensed milk 14g, honey 6g, water 98g, heavy whipping cream 14g, instant dry yeast 3g, butter 17g. 🍞Instructions: 1️⃣Combine the bread flour, sugar, and salt for the Tangzhong (water roux). Pour in the 100°C boiling water and stir until well combined. Cover tightly and refrigerate overnight. 2️⃣Place the chilled Tangzhong and all main dough ingredients except the butter into the mixer bowl. Mix on low speed until combined, then alternate between medium and low speed. The dough is very high-hydration and will stick to the mixer bowl. Stop occasionally to scrape down the sides of the bowl, and keep mixing on medium-low speed until it reaches the thick membrane stage (medium gluten development). Add the butter and repeat the process, scraping down the bowl whenever it sticks, until the dough reaches the full windowpane stage (thin, translucent membrane). See Photo 2. 3️⃣Place in a warm, humid spot for the first proof (bulk fermentation) for about 1 hour. Divide into three equal pieces, shape, and place into the pan. Because this dough has high hydration, lightly dust your work surface with flour. Gently pat the dough to degas during shaping; do not press too hard. 4️⃣Place in a warm, humid spot for the second proof (final proof) until 80% full in the pan. Bake at 180°C for about 30 minutes, tenting with aluminum foil once the top browns. ❤️This formula has very high hydration, so handling the dough takes a bit more care than lower-hydration recipes. Every oven runs differently, so adjust the baking temperature and time accordingly. Notes (ZH): 🍞用料：(一个450克吐司模的量) 🎈烫种：高筋粉90克，糖5克，盐5克，开水108克。 🎈主面团：高筋粉202克，糖14克，炼乳14克，蜂蜜6克，水98克，淡奶油14克，干酵母3克,黄油17克。 🍞做法： 1️⃣把烫种用料的高筋粉，糖，盐混和好，加入一百度的开水，搅拌均匀，盖好放冰箱过夜。 2️⃣把烫种及主面团中除黄油以外的所有用料放到搅拌筒先低速搅拌均匀，然后慢慢地中速，再低速打，面团非常湿，并且沾缸，时不时的刮缸，继续中低速打，直到可以拉出厚膜，加入黄油，再重复刚才的动作，如果沾缸，就刮一下，直到把面团打到可以拉出薄膜。图二。 3️⃣放到温暖湿润的地方发酵一个小时左右，分成三份，整形入模。面团含水量大，案板上要撒干粉操作。整形的时候轻拍排气，不要太用力。 4️⃣放到温暖湿润的地方发酵至八分满，180度30分钟左右，中途上色后盖锡纸。 ❤️这个方子含水量比较大，操作的时候会比含水量小的不容易一些。各家烤箱脾气也不一样，温度时间要做相应调整。 Distilled Q&As (25): - Q: Can I autolyse the main dough first and then add the Tangzhong (water roux)? Would that help the dough come together faster? (请问老师，可以先水合法，再加入烫种吗？这样成团时间是不是能快点？) A: I don't recommend autolysing first before adding the Tangzhong for this recipe. Mixing the two together after an autolyse actually makes them resist combining smoothly. (这个方子不建议先水合再加入烫种，两者揉合在一起的过程会有些“拧巴” 可以减盐加糖 有这个原因，要擀卷，擀卷后每一层都在长高，一层一层基础也牢固 如果是一点点回缩是正常的。回缩很多有可能立面没有熟透 听起来很像是打过了。面筋断了。我也有过这种情况。 有进步，继续加油) - Q: Does this dough need to be mixed to 100% gluten development? (第二天还会软吗？) A: Yes, it needs full gluten development, meaning the full windowpane stage (thin, translucent membrane). Before reaching that stage, the dough will feel quite sticky, but once the windowpane forms, it becomes very well-behaved. (姐妹试试波兰种或者汤种的，真的软 ☺️☺️☺️都是这样的 一定可以的，加油 谢谢反馈，开心 低温慢发酵更有风味。) - Q: When I tented the loaf with foil after browning, I noticed the dough started sinking even though it had been rising steadily. Could the temperature be too low? My oven thermometer read 200°C when set to 180°C, which is what I usually bake at. Could you explain why? Thanks! (请问这个面团需要打到十成筋么) A: Did it sink immediately right when you put the foil on? Was it with this exact recipe? Because this formula has very high hydration, some slight shrinkage and wrinkling on the crust after baking is completely normal. (需要十成筋，也就是直至可以拉出薄膜。在这之前面团都会比较黏，出膜后面团就很乖了 太多了，要不烤一个吐司吧) - Q: Reporting back after baking and tasting: it has an incredible feathery shred and is super soft! High hydration and delicious! I used Camellia bread flour, and it really did stick to the mixer bowl like crazy. But hang in there! You'll be rewarded with a delicious, shreddy loaf. It took me 30 minutes to reach the thick membrane stage, and another 20 minutes after adding the butter and fresh yeast to hit the full windowpane stage (I added the fresh yeast with the butter to keep dough temperature down). The high hydration makes you doubt yourself, but just keep mixing! I baked at 220°C for 40 minutes open-top, and the top browned nicely while the sides stayed pale like in your photo. I think I accidentally added salt twice so it's super salty, haha, but I can't bear to toss it since it's my first truly successful loaf! Thank you! (请问上色后加锡纸发现面团有下榻的现象，本来面团不断长高的，会是因为温度不够高吗。烤箱实际里面温度计温度是200度了，烤箱调的是180度，之前也是按这个温度烤的，能否讲解一下？谢谢) A: Awesome job! I completely agree that patience pays off with high-hydration dough. That exact moment when the dough suddenly develops strength, clears the bowl, and pulls into a smooth ball is magical. (是盖上去以后马上下榻吗？是这个方子吗？这个方子含水量很大，烤完是会有回缩的现象，表面会有些皱皱的都是正常现象。 别的方子盖锡纸后会不会塌？ 后来烤好咋样？ 噢噢，了解了。看看下次会不会再发生这个情况。希望不要) - Q: What brand of bread flour did you use for this recipe? (做完并试吃后结果：真的超级拉丝！超级软！含水量高又好吃！我用的高筋面粉是山茶花，揉面确实会很粘缸！但是坚持下去！你会轻松拥有一个好吃又拉丝的吐司！我半小时才出的厚膜，加上黄油和鲜酵母后又打了大概20分钟的的样子，就出手套膜了。（因为我怕温度太高，所以鲜酵母我是跟黄油一起后放的）因为水分太多，会令人产生怀疑的感觉，但是一定要坚持下去！220度40分钟，没有盖盖，表面上色刚好，四周也是像这位老师图片那样的白色。但是可能我重复加盐了，好咸啊，又不舍得扔，毕竟真的第一次做出来这么成功的吐司，之前要么不拉丝要么硬要么发酵温度太高，这个配方，做一次就成功了，感谢！) A: For this loaf I used King Arthur Bread Flour, which has 12.7% protein. (好赞，非常同意坚持下去就会有惊喜，当面团开始起筋滚圆的那一刹那感觉实在是太美妙了 这个整形如图三所示，一气呵成) - Q: I followed your recipe to the letter today. After unmolding, the loaf had severe sidewall cave-in (keyholing) and could barely stand upright. What might have caused this? I baked it at 180°C for 30 minutes. Thank you. (请问配方用什么牌子的面粉) A: Because this loaf has very high hydration, mine sometimes comes out slightly wrinkled too. If the interior crumb is fully baked through, it's fine to eat, but if it collapses and can't stand upright, it needs a bit more baking time to set the structure. (这个吐司用的是 king Arthur的 bread flour,蛋白质12.7% 我没有用过日本的面粉，其实我很想试试的，可惜我们这买不到。吸水性的话也不知道该怎么比较，因为我只用过北美这边的面粉。国内红磨坊bob's red mill有吗？这也是我常用的，感觉很好。) - Q: After adding the butter I mixed for ages and felt like the gluten wasn't developing at all. I thought it failed and almost gave up halfway, but thankfully I kept going and got a perfect full windowpane! Haha! (水可以替换牛奶嘛) A: That is wonderful! The moment that windowpane finally comes together is such a happy surprise. (烫种部分不可以) - Q: If I use a low-sugar Pullman pan, what temperature and baking time should I use? (今天按您的配方，一点没改做了。从模具中取出后，发现缩腰很严重，而且吐司很难直立，大概是什么原因呢？烤制时间是180度30分钟。谢谢。) A: You will need to test and adjust based on how your own oven runs, but generally low-sugar pans take around 20-something minutes and a slightly lower temperature by a few degrees. Keep a close eye on it the first time. Wishing you success on your first try! (这个吐司含水量高，我有时候做出来也是皱皱的，如果里面是熟的就没有关系，如果里面没有熟的话就多烤一点时间。) - Q: After adding butter, I kneaded for a long time and always felt like I couldn't develop the gluten properly, thinking it was a failure and almost gave up halfway through. Fortunately, I didn't stop, and ended up achieving the perfect glove-like membrane, haha (加了黄油后都打了好久，总感觉打不出筋度，以为失败了，差点半路放弃，结果还好没停止啊，打出了完美的手套膜，哈哈) A: So great! The moment it's peeled off must be especially surprising and joyful (太好啦，打出膜那一刹那一定特别惊喜开心) - Q: Dear, may I ask what temperature and time should be used for low-sugar toast boxes? (亲 请问低糖吐司盒的话是用多少温度多少时间呀？) A: This still needs to be adjusted and explored gradually based on your own oven. Generally speaking, twenty to thirty minutes is enough, and the temperature also needs to be lowered by a few degrees. Pay more attention during the first attempt, and wish all sisters success on the first try. (这个还是要根据自己的烤箱来慢慢调整摸索的，一般来说，二十几分钟就够了，温度也需要降几度，第一次就多盯着点，祝姐妹一次就成功。) - Q: Should the amount of flour be reduced for the bread maker? (面包机要减面粉的量吗？) A: It depends on the capacity of your bread maker. My old bread maker could make two loaves of toast. (看你的面包机容量吧，我以前的面包机可以做两个吐司) - Q: Can it be fermented in one go? If you want to make pumpkin, how do you replace the moisture (能一次发酵吗？如果想做南瓜的水份怎么替换) A: There is a recipe for pumpkin toast (有南瓜吐司的方子) --- ### 50% Whole Wheat Loaf ❤️ Single-Proof Direct Method | 50%全麦吐司❤️一次发酵❤️直接法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a460e40000000001028682/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a460e40000000001028682/ - Category: toast - Fermentation: direct - Oven Temp: 190°C - Bake Time: 30 min - Ingredients (EN): Whole wheat flour 130g; Bread flour 130g; Heavy whipping cream 90g; Ice-cold milk 60g (flour absorption varies, so hold back 15g and add gradually); Salt 3g; Sugar 20g; Instant dry yeast 3g; Butter 10g - Ingredients (ZH): 全麦粉130克; 高筋粉130克; 淡奶油90克; 冰牛奶60克(面粉吸水量有差异，建议预留15克慢慢加); 盐3克; 糖20克; 干酵母3克; 黄油10克。 Notes (EN): Logging my very first bake with my new KitchenAid 8-quart stand mixer. The whole wheat flour I used this time is King Arthur White Whole Wheat Flour, with a protein content of 12.2%. 🍞Ingredients: Whole wheat flour 130g, bread flour 130g, 1 egg, heavy whipping cream 90g, ice-cold milk 60g (flour absorption varies, so hold back 15g and add gradually), salt 3g, sugar 20g, instant dry yeast 3g, butter 10g. 🍞Direct method, single-proof method. Bake at 190°C for about 30 minutes (adjust according to how your oven runs). I whipped up this loaf in a hurry just to test out the new stand mixer, and I am very pleased with the result. Notes (ZH): 记录新厨师机KA 8qt 的第一次使用。 这次用到的全麦粉是 King Arthur's white whole wheat ，蛋白质含量为12.2%。 🍞用料： 全麦粉130克，高筋粉130克，鸡蛋一个，淡奶油90克，冰牛奶60克(面粉吸水量有差异，建议预留15克慢慢加)，盐3克，糖20克，干酵母3克，黄油10克。 🍞直接法，一次发酵。 190度，30分钟左右(根据自家烤箱脾气调整)。 这个吐司做的匆匆忙忙是为了测试新收到的厨师机。结果很满意。 Distilled Q&As (3): - Q: Seeing this makes me want to try baking another one! (看到这个又想试试) A: Yes! This loaf is great for sandwiches, though it doesn't have much feathery shred. If you prefer a super shreddy crumb, I wouldn't recommend this one. Part of the reason is also that the whole wheat flour I used here has a relatively modest protein content. (嗯嗯，这个做三明治挺好，就是不怎么拉丝，如果偏好拉丝质地的不建议做。还有一个原因也是因为我这个全麦粉蛋白质含量不高。 那会效果好很多) - Q: During the initial mix, do you hold back both the butter and the salt? (在第一次混合的時候黃油和🧂都不加是嗎？) A: Add the salt at the beginning; only hold back the butter. (盐加的，就是黄油不加) - Q: Which brand of bread flour did you use? (请问用的是哪个牌子的高筋面粉？) A: Bob's Red Mill. (鲍勃红磨坊的) --- ### KitchenAid 5-Quart vs. 8-Quart Stand Mixer Comparison ❤️ Whole Wheat Loaf | KA厨师机 5qt,8qt的一点对比❤️全麦吐司 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a456d100000000210391ee/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a456d100000000210391ee/ - Category: tips - Fermentation: direct Notes (EN): My KitchenAid 5-quart stand mixer has been with me for nearly ten years. I still love it, but its motor wattage felt a bit small for bread dough, so I decided to upgrade to a higher-power mixer. Since I love KitchenAid, I stuck with the brand and chose the same classic white color I fell in love with ten years ago. Putting the two machines side by side, the size difference is immediately obvious. The 8-quart is also much heavier than the 5-quart, though that doesn't matter since it stays on the counter. What I really want to highlight is the dough hook design (Photo 5). The 8-quart uses a 3D spiral S-hook, whereas the 5-quart has a nearly flat C-hook. Clearly, the 3D spiral hook is much more effective at kneading bread dough. There is also a huge difference in the weight of the hooks (Photo 5), and that extra heft helps develop a windowpane membrane rapidly. To test out the new mixer right away, I made a 50% whole wheat loaf using the direct, single-proof method. I didn't chill or autolyse the dough beforehand. After just 3 minutes of mixing, it already reached the thick membrane stage (medium gluten development). I added the butter, and 5 minutes later it reached the full windowpane stage (thin, translucent membrane). The mixer didn't get warm at all, and the dough temperature stayed completely cool. I am thrilled with it 👍👍👍. For this bake, I used King Arthur White Whole Wheat Flour (12.2% protein), which gives a different texture compared to the Central Milling 14% protein whole wheat flour I used previously, though I am happy with both. Also, the 8-quart mixer runs much quieter than the 5-quart while delivering far stronger kneading power. Those are my impressions so far. I will share more updates as I keep baking with it. Notes (ZH): KA 5qt这台厨师机陪了我快十年了，我依旧很喜欢，但是感觉功率小了点，所以要入一个大功率的机器。因为喜欢 KA，所以还是选择了她家，并且颜色也还是我十年前就喜欢的白色。 两台机器放一起，块头大小对比一目了然。体重的话，当然也是8比5重很多，但是不影响，一般也不会经常搬动。搅拌头的造型是我最想说的(图五)，8的是立体的 S型，5的是一个接近平板的钩子，显然，立体S型能够更好的执行完成搅打面团的任务。两者的重量也差很多(图五),重的应该也是更能够胜任迅速出膜这一重任吧。 为了赶紧试试新机器的效果，我用直接法做了一个50%全麦一次发酵的吐司。没有进冰箱水合，因为打了三分钟已经拉出厚膜，加了黄油，又过了五分钟，已经可以拉出薄膜，机器完全没有发烫，面团也是依旧温度没有上升。非常满意👍👍👍。 这一次我使用的全麦粉是 King Arthur家的 White whole wheat,蛋白质12.2%,跟我以前用的central milling的14%的做出来质感是不一样的。但是也是满意的。 还有，8qt机器工作的时候比5 qt的安静很多，但是工作力度效果好很多。 这是我到目前为止的使用感受，以后有什么再来更新。 Distilled Q&As (15): - Q: How much dough can this 8-quart mixer handle at once? Thank you 🙏 (請問這能打多少麵團呢？謝謝🙏) A: I checked the manual and didn't see an exact dough weight limit, but three Pullman loaves at once should be no problem at all. I remember my old 5-quart manual stated a maximum flour limit, so I never mixed more than two loaves at a time. Since this one has much higher wattage, three loaves should be easy. (去翻了一下说明书没找到说最多可以打多少，感觉三个吐司没问题。记得我的老机器买来的时候说明书上有写不能超过多少杯面粉开着的，所以我每次最多两个吐司的量。这个功率大很多，推测三个没问题 好赞，谢谢姐妹的信息 做一个没关系的，我大部分时间都是做一个的 我没有用过6的，不清楚哎🤗) - Q: Sunflower, I have a 5-quart mixer. How do you manage to get a full windowpane with it? I have never succeeded. I stir on speed 2 to form a dough, then knead on medium-high (around speed 7) with a pre-chilled mixer bowl and hook. After nearly 10 minutes there is still no windowpane, even when I chill the bowl and hook again for 15 minutes. Please help! (太阳花，我用5qt，请问如何打出手套膜，我都没有成功过。我先2档搅拌材料，成团后中高速约7档打面，面桶和钩子都是事先冷藏过的，打近10分钟也没出膜，我会把面桶钩子刚到冷藏个15分钟左右。但是还是很难打出手套膜，求救) A: That flat C-hook on the 5-quart really struggles with bread dough. However, I never go up to speed 7 because I worry about burning out the motor; I mostly use speed 2 and occasionally bump it to speed 4 for two minutes. Have you tried mixing the ingredients into a rough ball, resting the dough in the fridge for 30 minutes (autolyse), and then kneading? (5qt那种扁平的勾子确实不够给力。不过7档我从来没用过，怕机器烧了，大部分都是2,中途会调到4打两分钟。有没有试过面团成团后进冰箱半小时再拿出来打？ 除了水合，中种这些也会容易出膜一些 如果面温控制的可以，试试再打久一些，15分钟不算久，我打过30多分钟才出膜的，前提是面温不要上去 不同方子也会有差异，我也是有的只要几分钟，有的好久，比如四季吐司，打了好久。姐妹加油) - Q: In the summer, how do you strap an ice pack onto this bowl-lift model? (请问，夏天的时候这款升降的怎么绑冰袋啊？) A: I haven't bought an ice wrap for it yet. I need to look around and see if there is one that fits nicely. (我还没有买冰袋呐，找找有没有合适的) - Q: How much did this stand mixer cost? (这个厨师机多少钱) A: $762 USD after tax. (税后762美金 不是，我在国外) - Q: Is the 8-quart too big for regular home baking? After using it for a long time, is it still just as great? (请问8Qt的家庭用会太大吗？用了这么久还是一如既往好用吗？) A: It is quite large and heavy, and I usually only bake two loaves at a time. But it has been consistently fantastic to use, with plenty of power and rock-solid stability. (是挺大的而且还很重，我平时一次也就做两个吐司。但是用是一如既往的好用，功率大且稳。 7听说很好用的，够用了，恭喜) - Q: Have you stopped posting? I finally bought the Breville oven, upgraded from the 900 to the 950 Joule by the time I got it. Lately I've been shopping for a stand mixer and saw your comment on another baker's KitchenAid post, which led me back here to see you haven't posted in a while. How have you been? Thank you so much for sharing all these wonderful recipes; they have helped me tremendously! (博主弃博了吗？我终于买回了Breville的烤箱，只是我买的时候品牌方已经从900升级到950 the Joule了。这段时间一直在选厨师机，刚在另一个博主KA厨师机的帖子下看到你的回复，点进来看才知道你停更了。你还好吗？感谢你分享的这么多的精品笔记，对我来说实在是帮助太大了！谢谢！) A: Thank you so much for checking in! During the pandemic I had lots of time at home to document my bakes, whereas now that everyday life is back in full swing, every day feels hectic. I still bake bread twice a week, mostly basic sandwich loaves, so I rarely have time to write posts. Still, I often pop on here to read and reply to comments! (谢谢妹妹关心！疫情的时候在家就有很多时间把做的面包记录下来，现在生活回归正常后，每天像打仗一样，面包每周做两次，但是大部分时候就做基础吐司，也没空记录。但是我经常会上来看看评论的。) - Q: How much is the 8-quart model? (8QT多少钱) A: Around $600 to $700+ USD (mine was $762 after tax). (我有点忘了，是六百多还是七百多？ 搜了一下邮件，税前699.99) - Q: How long is the warranty on this commercial 8-quart model? (这个保修期多久？) A: Around two years, though I didn't check the fine print closely. (大概两年吧，我都没仔细看) - Q: What is the minimum amount of flour or egg whites it can mix? (請問最少量可打多少麵粉跟雞蛋) A: I haven't whipped egg whites in it yet. For bread flour, I usually mix a two-loaf batch, though a single-loaf batch works fine too. (我还没有打过蛋白。面粉的话我一般就是两个吐司的量。再少应该也是可以的。) - Q: Buy 8qt there, I've only seen 7qt machines (在那裡買8qt，我只見過7qt的機子) A: The official website has it, and Central Restaurant has it too. Sometimes it may be out of stock. (官网有，central restaurant也有。就是有时候会断货) - Q: Sunflower, I use 5qt, how do I get the glove membrane? I've never succeeded. I first stir the ingredients at speed 2, then after they form a ball, I knead at medium-high speed around 7 for about 10 minutes, with the bowl and hook pre-chilled. But I still can't get the glove membrane. I'll chill the bowl and hook for about 15 minutes before starting. But it's still very hard to get the glove membrane. Help! (太阳花，我用5qt，请问如何打出手套膜，我都没有成功过。我先2档搅拌材料，成团后中高速约7档打面，面桶和钩子都是事先冷藏过的，打近10分钟也没出膜，我会把面桶钩子刚到冷藏个15分钟左右。但是还是很难打出手套膜，求救) A: The flat hook of the 5qt type is indeed not powerful enough. However, I've never used the 7th gear, fearing the machine might burn out , mostly using 2, and adjusting to 4 for two minutes in the middle. Have you tried putting the dough in the fridge for half an hour after it forms a ball and then taking it out to knead? In addition to hydration, these will also be easier to develop gluten when using a preferment. If the dough temperature is well controlled, try kneading for a longer time; 15 minutes isn't long. I've kneaded for over 30 minutes before the gluten developed, provided the dough temperature doesn't rise. Different recipes can also vary; some of mine take just a few minutes, while others take a long time, like the Four Seasons Toast, which took a long time to make. Sisters, keep it up! (5qt那种扁平的勾子确实不够给力。不过7档我从来没用过，怕机器烧了，大部分都是2,中途会调到4打两分钟。有没有试过面团成团后进冰箱半小时再拿出来打？ 除了水合，中种这些也会容易出膜一些 如果面温控制的可以，试试再打久一些，15分钟不算久，我打过30多分钟才出膜的，前提是面温不要上去 不同方子也会有差异，我也是有的只要几分钟，有的好久，比如四季吐司，打了好久。姐妹加油) - Q: How much dough can this make? Thank you 🙏 (請問這能打多少麵團呢？謝謝🙏) A: Great, thanks for the info from the sisters Do one that doesn't matter, I mostly spend my time doing one I haven't used the one with 6, so I'm not sure 🤗 (去翻了一下说明书没找到说最多可以打多少，感觉三个吐司没问题。记得我的老机器买来的时候说明书上有写不能超过多少杯面粉开着的，所以我每次最多两个吐司的量。这个功率大很多，推测三个没问题 好赞，谢谢姐妹的信息 做一个没关系的，我大部分时间都是做一个的 我没有用过6的，不清楚哎🤗) --- ### Matcha Hokkaido Milk Loaf ❤️ A Must-Try for Matcha Lovers | 北海道吐司抹茶味❤️抹茶控必试 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a354b1000000002103ca6f/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a354b1000000002103ca6f/ - Category: toast - Fermentation: sponge - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 180°C - Bake Time: 32 min - Ingredients (EN): Sponge (Chongzhong): Bread flour 250g; Sponge (Chongzhong): Sugar 8g; Sponge (Chongzhong): Instant dry yeast 2g; Sponge (Chongzhong): Egg white 18g; Sponge (Chongzhong): Milk 80g; Sponge (Chongzhong): Heavy whipping cream 70g; Sponge (Chongzhong): Butter 5g; Main dough: Egg white 20g (I used 30g for stronger oven spring); Main dough: Sugar 37g; Main dough: Milk powder 15g; Main dough: Salt 3g; Main dough: Instant dry yeast 1g; Main dough: Matcha powder 5g; Main dough: Butter 5g - Ingredients (ZH): 中种: 高筋粉250克; 中种: 糖8克; 中种: 干酵母2克; 中种: 蛋清18克; 中种: 牛奶80克; 中种: 淡奶油70克; 中种: 黄油5克; 主面团: 蛋清20克(我放了30克，结果很惊喜,比巧克力北海道爆发力强); 主面团: 糖37克; 主面团: 奶粉15克; 主面团: 盐3克; 主面团: 干酵母1克; 主面团: 抹茶粉5克; 主面团: 黄油5克。 Notes (EN): This recipe is based on Feijuan's 100% sponge (Chongzhong) Hokkaido milk loaf formula, with matcha powder added to the main dough to make a Matcha Hokkaido loaf. When mixing the main dough this time, I added a little extra egg white, and it gave the loaf much stronger oven spring than my previous chocolate loaf. Such a pleasant surprise! 🍞Ingredients: (Makes one 450g Pullman loaf pan) 🎈Sponge (Chongzhong): Bread flour 250g, sugar 8g, instant dry yeast 2g, egg white 18g, milk 80g, heavy whipping cream 70g, butter 5g 🎈Main dough: Egg white 20g (I used 30g with great results and stronger oven spring than the chocolate version), sugar 37g, milk powder 15g, salt 3g, instant dry yeast 1g, matcha powder 5g, butter 5g. 🍞Instructions: 1️⃣The day before, mix all the sponge ingredients together. It does not need to be kneaded smooth and will feel like a fairly stiff dough. Ferment at room temperature for about 1 hour, then refrigerate for 12 to 17 hours. 2️⃣The next day, tear the chilled sponge into small pieces (so it blends more easily with the main dough ingredients). Combine with all main dough ingredients except the butter in a stand mixer and mix until it reaches the thick membrane stage (medium gluten development). Add the butter and mix until it reaches the full windowpane stage (thin, translucent membrane). 3️⃣Divide the dough into three equal pieces and shape each into a tight ball (boule). Cover with plastic wrap for a 10-minute bench rest, then roll out, coil, and place into the pan. 4️⃣Place in a warm, humid spot for the second proof (final proof) until 80% full in the pan. Bake at 180°C for about 32 minutes. Adjust according to how your oven runs. 🔅Note: The photos show quite different greens depending on the lighting angle; the true color in person is right between Photo 2 and Photo 3. Notes (ZH): 方子还是妃娟老师的100%中种北海道吐司，只是在主面团中加了抹茶粉，就成了抹茶北海道了。 这个吐司在加主面团用料的时候我多放了一点蛋白，结果比上一个巧克力吐司爆发力强，很是惊喜。 🍞用料：(一个450克吐司模) 🎈中种：高筋粉250克，糖8克，干酵母2克，蛋清18克，牛奶80克，淡奶油70克，黄油5克 🎈主面团：蛋清20克(我放了30克，结果很惊喜,比巧克力北海道爆发力强),糖37克，奶粉15克，盐3克，干酵母1克，抹茶粉5克，黄油5克。 🍞做法： 1️⃣头天把中种材料混合好，不用揉到光滑。是一个比较干的面团。室温发酵一小时左右，进冰箱冷藏12—17小时。 2️⃣第二天，把中种面团撕成小块(这是为了能更好的跟主面团用料融合)，跟主面团中除黄油以外的所有用料混合，厨师机打至可以拉出厚膜，加入黄油，打至可以拉出薄膜。 3️⃣面团分成等量的三份，滚圆，盖上保鲜膜松弛十分钟。擀卷入模。 4️⃣放到温暖湿润的地方发酵至八分满。烤箱180度，32分钟左右。请根据自家烤箱脾气做出相应的调整。 🔅最后，照片从不同角度拍出来色差很大，实物颜色介于图二图三中间的样子。 Distilled Q&As (5): - Q: Mine failed and didn't rise at all. (失败了，发不起来) A: What did the interior web structure of your sponge look like when you tore it open? (中种里面组织咋样？ 我基本都是100分钟，是在放一盆开水的情况下。不知道是不是我的酵母不好，每次都很久 气温低的话，放盆热水哈 抱抱妹妹，还是回到第一个问题哈，中种第二天拿出来的时候里面组织咋样？ 太好了，开心 好嘞，等姐妹的好消息 对，容易发酸，尤其是夏天。 还好成品组织还是好的) - Q: I just baked this recipe! To avoid leftover yolks, I used whole beaten egg instead of just egg whites. I put it in the oven before it even reached 80% full, and the oven spring was still incredible! The feathery shred is identical to yours. Amazing recipe! (刚刚用完这个方子，为了省鸡蛋直接用了鸡蛋液，发到不到八分满就烤了，依然长势惊人！而且拉丝效果和博主的一模一样！太棒了！) A: That is wonderful to hear! So happy for you! (太好了，开心) - Q: What do you mean by 'protein' (蛋白) in the ingredient list? (蛋白是啥) A: It means egg whites! Thanks for the reminder, I'll update the wording in the note so it's clearer. (就是鸡蛋的蛋清，谢谢姐妹提醒，我去笔记里改一下) - Q: I proofed mine to 90% full before baking and it didn't rise any higher in the oven. Could that be because I reduced the sugar and heavy whipping cream? (我发到九分满再烤都不爬高了，跟减糖减奶油有关系吗？) A: Reducing the sugar can definitely affect it, since sugar feeds the yeast and helps fermentation. Swapping the heavy whipping cream for an equivalent amount of liquid shouldn't cause an issue, though proofing to 90% full with a 100% sponge leaves less room for extra oven spring. (糖会有点关系，糖是帮助酵母发挥效果的。奶油的话用相应的液体替换应该是没关系的。) - Q: Which stand mixer do you use? I'm so envious of bakers with a stand mixer! (用的什么厨师机？好羡慕有厨师机的人) A: For this loaf I used my KitchenAid 5-quart mixer. Later on (starting from my post about upgrading to the KitchenAid 8-quart), I switched to the 8-quart mixer. (做这个吐司用的是 KA 5qt的，后来有一篇笔记写了KA 8qt的以后，用的都是 KA 8qt的) --- ### 100% Sponge Hokkaido Milk Loaf ❤️ Rich Double Chocolate | 100%中种北海道吐司❤️浓郁双重巧克力味 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a2f0920000000001025cc0/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a2f0920000000001025cc0/ - Category: toast - Fermentation: sponge - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 180°C - Bake Time: 32 min - Ingredients (EN): Sponge (Chongzhong): Bread flour 250g; Sponge (Chongzhong): Sugar 8g; Sponge (Chongzhong): Instant dry yeast 2g; Sponge (Chongzhong): Egg white 18g; Sponge (Chongzhong): Milk 80g; Sponge (Chongzhong): Heavy whipping cream 70g; Sponge (Chongzhong): Butter 5g; Main dough: Egg white 20g (I used 20g whole egg this time, but pure egg white is recommended); Main dough: Sugar 37g; Main dough: Milk powder 15g; Main dough: Salt 3g; Main dough: Instant dry yeast 1g; Main dough: Cocoa powder 15g; Main dough: Butter 5g - Ingredients (ZH): 中种: 高筋粉250克; 中种: 糖8克; 中种: 干酵母2克; 中种: 蛋白18克; 中种: 牛奶80克; 中种: 淡奶油70克; 中种: 黄油5克; 主面团: 蛋白20克(我这次是全蛋20克，建议用纯蛋白，原因下一篇笔记讲); 主面团: 糖37克; 主面团: 奶粉15克; 主面团: 盐3克; 主面团: 干酵母1克; 主面团: 可可粉15克; 主面团: 黄油5克 Notes (EN): I had leftover egg whites after making egg tarts yesterday, so I mixed a sponge right away to bake a 100% sponge Hokkaido loaf today. This chocolate Hokkaido loaf uses Feijuan's 100% sponge (Chongzhong) Hokkaido milk loaf formula, with cocoa powder and chocolate chips added to the main dough. 🍞Ingredients: (Makes one 450g Pullman loaf pan) 🎈Sponge (Chongzhong): Bread flour 250g, sugar 8g, instant dry yeast 2g, egg white 18g, milk 80g, heavy whipping cream 70g, butter 5g 🎈Main dough: Egg white 20g (I used 20g whole egg this time, but I recommend sticking with pure egg white, which I explain in my next post), sugar 37g, milk powder 15g, salt 3g, instant dry yeast 1g, cocoa powder 15g, butter 5g, baking chocolate chips 1 handful. 🍞Instructions: 1️⃣The day before, mix the sponge ingredients together. You don't need to knead it smooth; it will be a fairly stiff dough. Ferment at room temperature for about 1 hour, then refrigerate for 12 to 17 hours. 2️⃣The next day, tear the sponge into small pieces and combine with all main dough ingredients except the butter and chocolate chips. Mix in a stand mixer until it reaches the thick membrane stage (medium gluten development). Add the butter and mix until it reaches the full windowpane stage (thin, translucent membrane). Finally, add the chocolate chips and mix on low speed just until incorporated. Never use medium or high speed once the chips are in, or the hard chocolate chips will shred the gluten network you just built. 3️⃣Divide the dough into three equal pieces, shape into tight balls (boules), and cover with plastic wrap for a 10-minute bench rest. Roll out, coil, and place into the pan (Photos 6 and 7). 4️⃣Place in a warm, humid spot for the second proof (final proof) until 80% full in the pan. Bake at 180°C for about 32 minutes. Adjust according to how your oven runs. Notes (ZH): 昨天做蛋挞多出了蛋白，于是就立马揉了中种，今天做中种北海道吐司。 这个巧克力北海道吐司用的是妃娟老师的100%中种北海道吐司方子，就是在主面团中加了可可粉。 🍞用料：(一个450克吐司模) 🎈中种：高筋粉250克，糖8克，干酵母2克，蛋白18克，牛奶80克，淡奶油70克，黄油5克 🎈主面团：蛋白20克(我这次是全蛋20克，建议用纯蛋白，原因下一篇笔记讲),糖37克，奶粉15克，盐3克，干酵母1克，可可粉15克，黄油5克，烘培巧克力粒一手把。 🍞做法： 1️⃣头天把中种材料混合好，不用揉到光滑。是一个比较干的面团。室温发酵一小时左右，进冰箱冷藏12—17小时。 2️⃣第二天，把中种面团撕成小块，跟主面团中除黄油，巧克力粒外的所有用料混合，厨师机打至可以拉出厚膜，加入黄油，打至可以拉出薄膜，这时加入巧克力粒，用低速混合均匀即可，千万不要用中高速，巧克力粒在高速冲击下会破坏已经打出膜的面筋组织。 3️⃣面团分成等量的三份，滚圆，盖上保鲜膜松弛十分钟。擀卷入模。图六，七。 4️⃣放到温暖湿润的地方发酵至八分满。烤箱180度，32分钟左右。请根据自家烤箱脾气做出相应的调整。 Distilled Q&As (10): - Q: My loaf came out fluffy and soft, but it doesn't have that feathery shred. Did I not knead it long enough? I kneaded it in a bread machine for about 18 minutes. (亲，我做的蓬松柔软，就是不拉丝，是不是揉面时间不够呢？面包机揉了差不多18分钟这样) A: The key question is whether it reached the full windowpane stage. Kneading times vary widely across different machines, and 18 minutes in a bread machine is usually not enough to reach full windowpane. (关键是有没有出膜？揉面时间不同机器差异还是很大的。18分钟不算多。 下次做的时候看看有没有出膜 不过其实松软好吃是关键，拉不拉丝是其次) - Q: Can I make this recipe using the direct method instead? (室温发酵放冰箱前要按压排气吗？) A: You can, though the texture won't be quite as tender and slow to stale. Plus, in warmer weather, the chilled sponge method makes it much easier to keep your dough temperature down. (唉，我是一睁开眼就回了，我这刚天亮 是的。姐妹排气了问题也不大，冰箱一晚再发起来。) - Q: What oven do you use? Your loaf looks amazing! (亲爱的，这个方子可以直接法做吗？) A: Thank you! I use a built-in Bosch oven. (可以做，但是效果估计会差一些，而且天气热了，中种也容易控制面温) - Q: Should the room temperature fermentation be around 28°C? (请问用什么烤箱好棒啊) A: Around 28°C is fine for the first proof, though for a chilled sponge a normal room temperature (20-25°C) works well too. (谢谢集美，我的是博士嵌入式的) - Q: Wait, there is butter in the sponge too? (老师室温发酵是要28左右吗) A: Yes, there is 5g of butter in the sponge. This formula is adapted from Feijuan's 100% sponge Hokkaido loaf. (是，一发这个温度。二发再低一点比较好，22-25) - Q: If I don't have instant dry yeast, how many grams of fresh compressed yeast should I use? (有点不懂，中种里面要) A: If you are using fresh compressed yeast, multiply the instant dry yeast weight by 3. (对，这个有放，这个方子是根据一个100%中种北海道吐司改的) - Q: Sunflower, when I took my sponge out of the fridge the next day, it had collapsed! What happened? I'm just forging ahead with it right now. (没有干酵母需要放几克酵母粉？) A: When you tear it open, how does the interior web structure look? As long as it has a nice honeycomb web inside and doesn't smell overly sour or alcoholic, it's totally fine to use. (妹妹说的酵母粉是鲜酵母的意思吗？如果是鲜酵母是x3.) - Q: Which oven rack do you use? Are both top and bottom heat set to 180°C? (花花 我的中种面团第二天拿出冰箱的时候塌了是咋回事 现在正在不管不顾的继续发酵中) A: I place the pan on the lower-middle rack. (撕开里面组织怎样？) - Q: Did you forget to list the bread flour in the main dough? (请问放烤箱哪层？上下火都是180度吗？) A: This is a 100% sponge (Chongzhong) formula, so 100% of the flour goes into the sponge and there is no extra flour in the main dough. (我放中下层。) - Q: Forgot the flour for the main dough? (忘了主面团的面粉？) A: This is 100% middle method, the main dough does not have flour (这是100%中种法，主面团没有面粉) --- ### Copycat KFC Portuguese Egg Tarts ❗❗ Beginner-Friendly & Foolproof ❗❗ | 复刻肯德基蛋挞❗❗零基础❗❗零失败❗❗ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a171900000000001027b82/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a171900000000001027b82/ - Category: buns - Oven Temp: 200°C - Bake Time: 15 min - Ingredients (EN): Milk 100g; Heavy whipping cream 180g; Sweetened condensed milk 15g; Sugar 35g - Ingredients (ZH): 牛奶100克; 淡奶油180克; 炼乳15克; 糖35克。 Notes (EN): I used store-bought frozen puff pastry tart shells from King's Pastry in Canada. 🍞Custard Filling Ingredients: (Makes 9 to 10 large egg tarts; I made 9) Milk 100g, heavy whipping cream 180g, 1 whole egg plus 2 egg yolks, sweetened condensed milk 15g, sugar 35g. 🍞Instructions: 1️⃣If your oven takes a while to preheat, start preheating it to 200°C as soon as you begin preparing the custard filling. 2️⃣Make the custard filling: Whisk the whole egg and two egg yolks until smooth, then add the sugar, sweetened condensed milk, milk, and heavy whipping cream. Stir gently until well combined and the sugar dissolves. 3️⃣Pass the custard mixture through a fine-mesh sieve twice. Do not skip this step, as it directly determines the texture of the baked tarts. Double-straining gives you a silky-smooth, delicate custard. 4️⃣There is no need to thaw the frozen tart shells ahead of time. I take them out of the freezer right after straining the custard, separate them, and fill them directly (fills 9 to 10 shells). 5️⃣Bake at 200°C for about 20 minutes. (If your oven runs hot, check around 15 minutes and watch closely during the final few minutes so they don't burn.) I bake mine on the lower rack for the first 15 minutes, which crisps up the bottom pastry much better than starting on the upper-middle rack and keeps the top from browning too early. After 15 minutes, I move the tray to the upper-middle rack to finish baking until the tops develop those signature caramelized blisters. Notes (ZH): 蛋挞皮是买的加拿大的 King's家的。 🍞蛋液用料：(此方可以做九个或者十个大号蛋挞，我做了九个) 牛奶100克，淡奶油180克，鸡蛋一整个加两个蛋黄，炼乳15克，糖35克。 🍞做法： 1️⃣如果烤箱预热时间比较久的，在开始做蛋奶液的时候就预热烤箱200度。 2️⃣开始准备蛋奶液：把一个鸡蛋加两个蛋黄打散，然后加入糖，炼乳，牛奶，淡奶油搅拌均与。 3️⃣把上一步准备好的蛋奶液过筛，两次。这一步必须不要省，直接影响成品的口感。过筛过的蛋奶液丝滑细腻口感超级棒。 4️⃣蛋挞皮不用提前解冻，我是准备好蛋奶液后从冰箱取出，一个个分开直接用的。把蛋奶液分装到蛋挞皮内。(9—10个) 5️⃣烤箱200度。烤20分钟左右。(如果烤箱火力比较猛的，15分钟左右，并且最后几分钟得盯着，别烤糊了)。我是先放下层烤了15分钟，这样烤出来的底部比一开始就直接放中上层烤的脆，并且表面也不容易糊。15分钟左右时，换到中上层继续烤到表面上色满意出炉。 Distilled Q&As (2): - Q: Reporting back: my very first batch of egg tarts was a total success! They work great in an air fryer too! They were slightly sweet for my taste so I'll dial back the sugar a bit next time, but they taste way better than bakery-bought ones! (我来反馈啦，第一次做蛋挞就成功了！空气炸锅也行！稍微有点甜不过改进一下就好啦！我真的觉得比外面的好吃太多了) A: That is wonderful! So happy to hear that 🥳 (太好了，开心🥳) - Q: I want to learn how to bake from you! Did you buy the frozen tart shells at a Chinese grocery store? (我要和楼主学做美食。蛋塔皮是在中国店买的吗？) A: Chinese supermarkets carry them, and I bought mine through a local group buy. (中国超市有卖，我是团购的。) --- ### ❤️ Bread Tip: How to Store Artisan & Homemade Bread ❤️ | ❤️面包小知识之如何保存面包❤️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a07506000000000102a7ec/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a07506000000000102a7ec/ - Category: tips Notes (EN): The best way to store fresh bread short-term is at room temperature, and the worst place is the refrigerator compartment, because fridge temperatures actually accelerate starch retrogradation (staling). However, if you bake more bread than you can finish in two days, room-temperature bread will also start to stale. My routine after baking and cooling a loaf is to set aside two days' worth of slices at room temperature. For the rest, I portion the slices into single-serving packs, wrap each portion tightly in plastic wrap, place them inside a zip-top freezer bag, seal it airtight, and store it in the freezer. Whenever I'm ready to eat, I take out one portion and let it thaw at room temperature, or warm it briefly in the microwave or toaster. The texture is just as good as freshly baked. Make sure your wrapping is completely airtight. Otherwise, the bread will lose moisture and dry out, and its porous crumb acts like a sponge that absorbs freezer odors, ruining the flavor. Here are the simple steps: 1️⃣Wrap individual portions tightly in plastic wrap 2️⃣Place inside a zip-top freezer bag and seal airtight 3️⃣Label with the date 4️⃣Store in the freezer Notes (ZH): 面包最佳保存其实是室温，最不适合的是冰箱冷藏，冷藏的温度刚好会加速面包老化。但是有时候面包过多室温放两天后面包也开始老化了，所以我一般是做完面包后，留出两天的口粮，剩余的按照每一次吃的量，保鲜膜单独包好，然后放进保鲜袋，密封好，放冰箱冷冻。吃的时候每次取一份出来，常温解冻，或者微波炉，或者微波后，吐司机烤一下，口感不输新鲜做出来的。 保存的时候务必注意要密封，要不然不仅面包会水分流失变干，并且面包这种海绵体会吸收冰箱各种怪味，这样的面包就没法吃了。 所以简单就几个步骤： 1️⃣单独保鲜膜包好 2️⃣装入保鲜袋，密封好 3️⃣写上日期 4️⃣进冷冻室保存 Distilled Q&As (15): - Q: I just put the slices straight into a freezer bag and pull out 2 slices each day to reheat in the air fryer. Honest question: besides keeping the slices from freezing together, what does the inner layer of plastic wrap do? (我直接入保鲜袋，每天掰2片出来放空气炸锅里热一下。不懂就问：用保鲜膜除了不会沾一起，还有什么功能吗？) A: It keeps the slices from sticking together so they are easy to grab one portion at a time, and it also helps lock in moisture against freezer burn whenever you open the outer bag. (不会沾一起，每次拿的时候方便。并且感觉上更锁水，估计这个是心理作用) - Q: Which compartment do you mean by freezer? (冷冻室是几度啊) A: The deep freezer compartment where you keep ice cream and popsicles (around -18°C / 0°F). (就是放棒冰的那种 没事，解冻还是可以恢复的。只是解冻后就需要一次吃完了。切片的话可以吃多少拿多少。) - Q: Can I steam frozen bread in a pot after taking it out of the freezer? (从冷冻取出来可以用锅蒸吗) A: I haven't tried steaming it in a pot, but I suspect it would make the bread soggy. I usually let it sit at room temperature for a bit, then microwave for 10 seconds or pop it into the toaster. (用锅蒸我没有试过，但是我感觉会湿。我一般就室温放一会，再微波炉十秒或者吐司机烤一下下) - Q: How long can bread be stored in the freezer? (请问冷冻保存多久) A: Up to two months with no problem at all. (两个月没问题。) - Q: If I don't have zip-top freezer bags, can I just wrap the bread in plastic wrap and put it straight in the freezer? (没有保鲜袋可以用了保鲜膜直接放进冰箱吗) A: Use an airtight container over the plastic wrap instead. It needs a proper seal; with plastic wrap alone, the bread will still lose moisture and pick up freezer odors. (那用保鲜盒，就是要密封，如果只是保鲜膜会变干，并且吸入冰箱的味道。) - Q: For room-temperature thawing, do you take it out the night before? (常温解冻是提前一晚拿出来吗) A: I take mine out first thing when I wake up in the morning. If it isn't fully thawed by breakfast time, I microwave it for a few seconds at a time. Never microwave it for 30+ seconds all at once or it will overheat and turn tough. Then, if you like a crisp toasted surface, pop it into the toaster briefly. (我是早上起床拿出来的，如果等到吃早饭的时候还没解冻，就微波几秒，不行再几秒，不要一次几十秒，很容易过了。然后，如果喜欢喜欢烤过的味道的，吐司机再烤一下。) - Q: So simply thawing at room temperature works? (常温解冻就行嘛) A: Yes, room-temperature thawing works great! Or you can microwave it for 10 to 15 seconds in short bursts until soft. Just note that if you microwave bread, you should eat it right away because it firms up as it cools, whereas naturally thawed bread stays soft. (是的，或者用微波炉，十几秒就行，不行再几秒，口感很软。如果用微波炉的话，需要马上吃了，放久会变硬。自然室温解冻可以不着急。) - Q: If I freeze a whole unsliced loaf, is there a quick way to thaw and refresh it without losing its shape? (整条的吐司不切片的话有没有什么方法可以快速恢复原状) A: Just make sure it is sealed airtight and placed somewhere in the freezer where nothing squishes it. Freezing a whole loaf can still cause slight deformation, though once thawed it's barely noticeable. To thaw quickly, I microwave in short bursts of a few seconds, lifting the loaf in between to wipe away any condensation on the plate. That said, I rarely freeze whole unsliced loaves because it's hard to finish an entire thawed loaf at once. (就是注意密封好进冰箱后不要受挤压就好。只是整个的冻多少会有点变形，好在解冻后区别也不大。解冻我是微波炉打几秒，再几秒，中途需要把面包拿开擦一下盘子里的水汽。我很少冻整条的。因为解冻后也吃不完那么多。) - Q: Is room temperature thawing done by taking it out the night before? (常温解冻是提前一晚拿出来吗) A: I took it out when I got up in the morning. If it's not thawed by the time I'm ready for breakfast, microwave it for a few seconds, and if not done, another few seconds. Don't microwave for tens of seconds at once, as it's easy to overdo it. Then, if you like the taste of baked goods, toast it again in the toaster oven. (我是早上起床拿出来的，如果等到吃早饭的时候还没解冻，就微波几秒，不行再几秒，不要一次几十秒，很容易过了。然后，如果喜欢喜欢烤过的味道的，吐司机再烤一下。) - Q: Room temperature thawing is fine (常温解冻就行嘛) A: Yes, or use the microwave, it takes just tens of seconds, add a few more seconds if not done, the texture will be very soft. If using the microwave, you need to eat it immediately as it will harden if left for too long. Natural room temperature thawing can be done without rushing. (是的，或者用微波炉，十几秒就行，不行再几秒，口感很软。如果用微波炉的话，需要马上吃了，放久会变硬。自然室温解冻可以不着急。) - Q: Can it be steamed in a pot after being taken out of the freezer? (从冷冻取出来可以用锅蒸吗) A: I haven't tried steaming with a pot, but I feel it would get wet. Usually, I just leave it at room temperature for a while, then microwave it for ten seconds or toast it in the toaster oven for a bit. (用锅蒸我没有试过，但是我感觉会湿。我一般就室温放一会，再微波炉十秒或者吐司机烤一下下) - Q: Can I put it directly into the refrigerator using cling film if there are no food storage bags left? (没有保鲜袋可以用了保鲜膜直接放进冰箱吗) A: That's why you use a food storage container, it needs to be sealed. If you only use cling film, it will dry out and absorb the smell of the refrigerator. (那用保鲜盒，就是要密封，如果只是保鲜膜会变干，并且吸入冰箱的味道。) --- ### ❤️ 75% Whole Wheat Loaf ❤️ 100% Yogurt Sponge Method | ❤️75%全麦吐司❤️100%酸奶中种法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60a05366000000000102a94b/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60a05366000000000102a94b/ - Category: toast - Fermentation: sponge - Oven Temp: 180°C - Bake Time: 36 min - Ingredients (EN): Sponge (Chongzhong): Whole wheat flour 225g; Sponge (Chongzhong): Bread flour 75g; Sponge (Chongzhong): Thick plain yogurt 215g (hold back 25g and add gradually, as flour absorption and yogurt thickness vary); Sponge (Chongzhong): Instant dry yeast 3g; Sponge (Chongzhong): Sugar 10g; Main dough: Egg white 35g; Main dough: Sweetened condensed milk 10g; Main dough: Sugar 10g; Main dough: Heavy whipping cream 20g (add gradually as needed); Main dough: Instant dry yeast 1g; Main dough: Salt 3g; Main dough: Butter 25g - Ingredients (ZH): 中种: 全麦粉225克; 中种: 高筋粉75克; 中种: 厚酸奶215克(这个建议预留25克慢慢加，面粉吸水性有差异，酸奶厚薄也不一样); 中种: 干酵母3克; 中种: 糖10克。; 主面团: 蛋白35克; 主面团: 炼乳10克; 主面团: 糖10克; 主面团: 淡奶油20克(根据情况慢慢添加); 主面团: 干酵母1克; 主面团: 盐3克; 主面团: 黄油25克。 Notes (EN): We are going hiking this weekend, so I baked a high-percentage whole wheat loaf to make trail sandwiches. I ran out of my favorite Central Milling high-protein medium-grind whole wheat flour, so I picked up a bag of Bob's Red Mill Whole Wheat Flour at our local grocery store. 🍞Ingredients: 🎈Sponge (Chongzhong): Whole wheat flour 225g, bread flour 75g, thick plain yogurt 215g (hold back 25g and add gradually, as flour absorption and yogurt thickness vary), instant dry yeast 3g, sugar 10g. 🎈Main dough: Egg white 35g, sweetened condensed milk 10g, sugar 10g, heavy whipping cream 20g (add gradually as needed), instant dry yeast 1g, salt 3g, butter 25g. 🍞Instructions: 1️⃣The night before, mix all the sponge ingredients together. It will be a fairly stiff dough and does not need to be kneaded smooth; just bring it together into a rough ball. Ferment at room temperature for 1 hour, seal tightly, and refrigerate for 12 to 17 hours (Photo 4). 2️⃣The next day, tear the chilled sponge into small pieces so it blends easily with the main dough ingredients. Add all main dough ingredients except the butter and mix until it reaches the thick membrane stage (medium gluten development). Add the butter and mix until it reaches the full windowpane stage (thin, translucent membrane) (Photo 5). 3️⃣Divide the dough directly into three equal pieces, shape into tight balls (boules), and give them a 15-minute bench rest. Roll out, coil, and place into the pan (Photo 6). 4️⃣Place in a warm, humid spot for the second proof (final proof) until 80% full in the pan. Bake at 180°C for 36 minutes, tenting with aluminum foil after about 8 minutes. (Adjust temperature and time according to how your oven runs.) 5️⃣Remove from the oven, tap the pan sharply to release steam, unmold, and cool on a wire rack. 🔅Baker's Notes: 1. Because high-percentage whole wheat dough doesn't rise as tall as white bread flour, I use 300g of total flour for a 450g Pullman pan when making high-whole-wheat loaves. That gives a nicely filled, plump loaf. 2. Using a generous amount of yogurt transforms the coarse texture of whole wheat, making the crumb moist, tender, and soft. 3. Because the total dough weight is larger (300g flour instead of 250g), extend the baking time by a few extra minutes. 4. Comparing this Bob's Red Mill whole wheat flour to the Central Milling whole wheat flour I used previously, I personally prefer Central Milling. It has a nuttier wheat aroma, a wonderful medium-coarse granulation, and higher protein content that noticeably produces more feathery shred. Notes (ZH): 周末要去爬山，做点全麦吐司做三明治带着当干粮。我最喜欢的 central milling的高蛋白中粗粒全麦粉用完了，临时去家附近超市买了一袋 Bob's Red Mill家的。 🍞用料： 🎈中种：全麦粉225克，高筋粉75克，厚酸奶215克(这个建议预留25克慢慢加，面粉吸水性有差异，酸奶厚薄也不一样)，干酵母3克，糖10克。 🎈主面团：蛋白35克，炼乳10克，糖10克，淡奶油20克(根据情况慢慢添加)，干酵母1克，盐3克，黄油25克。 🍞做法： 1️⃣头天晚上把中种用料混合好，是一个比较干的面团，不需要揉光滑，稍微揉揉成团就可以，室温发酵一小时后，密封好，进冰箱冷藏12—17小时左右。(图四) 2️⃣第二天把中种面团撕成小块，这是为了更容易跟主面团用料融合。加入主面团中除黄油以外的所有用料，打成可以拉出厚膜，此时加入黄油，打至可以拉出薄膜。(图五) 3️⃣面团直接分成等量的三份，滚圆，松弛15分钟，然后整形擀卷入模。(图六) 4️⃣放到温暖湿润的地方发酵至八分满，烤箱180度，36分钟，八分钟左右的时候盖上锡纸。(根据自家烤箱脾气相应调整温度时间) 5️⃣出炉，震模，脱模，晾凉。 🔅一点心得： 1因为全麦不容易长高，所以在做全面比例高的吐司的时候，我用300克左右的总面粉。做出来的吐司会比较饱满。 2大量酸奶的加入很好的改善了全麦的硬口感，吃起来湿润软绵。 3因为面团的量比较大，所以烘烤的时间要比一般250克面粉的要久一些，多加几分钟。 4这款全麦面粉跟我我之前做的那款比，我个人更偏好之前那款。Central milling的更香，并且她的中粗颗粒我觉得口感更好。还有就是她的蛋白质含量更高，明显感觉更拉丝。 Distilled Q&As (18): - Q: Why isn't there any flour listed in the main dough? (主面团，怎么没见面的成份) A: In a 100% sponge (Chongzhong) method, all of the flour goes into the sponge. (通常100%中种法，面粉都在中种里 75%是全麦面粉的比例☺️ 全麦225克，高筋粉75克，全麦占75%。所有这些都是中种，所以作为中种是100%,这是100%中种配方，所以主面团没有面粉。不知道我有没有说清楚。) - Q: Does this recipe not need salt? (不需要放盐吗) A: It does need 3g of salt! I accidentally left it out when typing the post. Thank you so much for catching that; I have added it to the ingredient list. (要放的，我看了一下是我漏写了，非常感谢姐妹，我去加上去 都是我的错。不放就是会发酵过快，姐妹留意一下。) - Q: What if I leave out the sugar completely? (如果不放糖呢) A: It is best to keep a little sugar in the dough. Sugar feeds the yeast to support proper fermentation and also helps the crust brown nicely. (糖还是要放一点的，糖是酵母的养分，帮助酵母发挥作用，并且糖帮助面包上色。 面粉量的5%) - Q: Is there a big difference if I don't use thick yogurt in a whole wheat loaf? (不加老酸奶的吐司差别大吗) A: You can check out my 'Low-Calorie Soft 50% Whole Wheat Loaf' post on my page if you want a yogurt-free version. (是“低卡松软的50%全麦吐司”,不是另一个50%黑麦。 这个方子主要用老酸奶，老酸奶可以很好地改善面团组织。如果不用老酸奶，姐妹可以试试那个50%全麦吐司。) - Q: Can I replace the egg white with whole egg? We are in lockdown here and I don't have heavy whipping cream or sweetened condensed milk; can I replace them with milk, and how much? Also, I forgot the salt and added it halfway through kneading. (同问，蛋白换全蛋液是否可以。我这封城，没有淡奶油和炼乳换牛奶可以不，换多少呢。还有我也忘了放盐，揉面半截放的) A: Whole egg and milk work fine as substitutions (just hold back a little milk and adjust by feel). Adding the salt halfway through kneading is totally fine too; salt tightens gluten and moderates yeast activity, and in winter fermentation is already slow anyway. (盐如果忘了其实问题不大的，因为它有一个作用是抑制发酵，不要发的太快，冬天本来就发的慢。 这个配方整体含糖量非常非常低，如果喜欢稍微甜一点的，其实是可以加一点糖的。) - Q: Which brand of yeast do you use? My loaves never rise tall. My oven doesn't have a proof setting, so I do the second proof at room temperature. (亲亲，请问酵母用哪款？我做的吐司长不高 烤箱木有发酵功能，我二发都用自然温度) A: I use Fleischmann's Instant Yeast, which is actually pretty average in strength, so my second proof takes around 100 minutes. My oven doesn't have a proof setting either! I place a bowl of hot water inside the switched-off oven to create warmth and humidity, swapping out the hot water once or twice during proofing. (Fleischmann's Instant Yeast 我用的这个干酵母，效果非常一般，二发都要一百分钟。我也没有发酵功能，放一盆开水在烤箱里，人工制造湿度跟温度，中途换一两次水 谢谢。姐妹加油) - Q: Can I make this loaf with sourdough starter (levain)? If so, how many grams should I use? (你好 这款可以用天然酵母做吗 如果可以 大概放多少克天然酵母) A: I have actually been practicing sourdough pan loaves, but I haven't quite achieved the exact texture I want yet (the crust tends to be a bit firm and the crumb slightly too tangy). Once I nail a formula I love, I will share a detailed post! (我其实一直在练习天然酵母吐司，一直没有达到我想要的效果，比如外壳有点硬，口感过酸，等我成功了来写笔记。) - Q: Can I omit the heavy whipping cream and sweetened condensed milk? (老师：淡奶油与炼乳不放可以吗？) A: Yes, you can omit them and add a small splash of milk as needed to adjust dough hydration. (可以不放。可以酌情添加一点牛奶) - Q: Can I use a thinner, pourable yogurt instead of thick Greek-style yogurt? How much should I reduce the amount? (稍微薄点的酸奶可以吗 减量减多少合适 简爱这种) A: Yes! Try reducing the yogurt weight by about 20% first, and if the dough feels too dry, add a little more gradually. (可以的，减20%试试,看情况如果太干再慢慢添加) - Q: If I use unsweetened plain yogurt, do I need to increase the sugar in the sponge? (亲爱的 如果我用无糖酸奶的话 中种里的糖需要加量么) A: No need to increase it unless you prefer a sweeter loaf. I used unsweetened plain yogurt here as well. (不需要，除非姐妹喜欢吃稍微甜一点的。我也是无糖酸奶。) - Q: If no sugar is added (如果不放糖呢) A: Sugar should still be added in a small amount, as sugar is the nutrient for yeast, helping it to function, and sugar also aids in browning the bread. 5% of the flour quantity (糖还是要放一点的，糖是酵母的养分，帮助酵母发挥作用，并且糖帮助面包上色。 面粉量的5%) - Q: Are both the top and bottom heat set to 180 degrees? Do I need to use the fan-forced bake? (上下火都是180度吗？需要热风烤吗？) A: My oven doesn't have top and bottom heat, nor does it have hot air , I just bake it on the middle-lower rack. (我的烤箱没有上下火，也没有热风，我就是放在中下层烤。) --- ### Crispy Almond Cream Rolls ❤️ Beginner-Friendly ❤️ Rich Butter & Almond Aroma | 奶酥杏仁卷❤️新手友好❤️浓郁黄油杏仁香 - EN URL: https://www.sunflowerbakery.fyi/en/posts/609ef627000000000102f4b9/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/609ef627000000000102f4b9/ - Category: buns - Oven Temp: 180°C - Bake Time: 15 min - Ingredients (EN): Bread flour 250g; Sugar 35g; Milk powder 10g (optional); Egg 25g; Salt 3g; Milk 130g (flour absorption varies, so hold back 10g and add gradually); Softened butter 25g; Instant dry yeast 3g; Almond cream filling: Softened butter 50g; Almond cream filling: Sugar 50g; Almond cream filling: Egg 50g; Almond cream filling: Almond flour 60g - Ingredients (ZH): 高筋粉250克; 糖35克; 奶粉10克(没有可以不加); 蛋25克; 盐3克; 牛奶130克(面粉吸水量有差异，可以预留十克慢慢添加); 室温软化的黄油25克; 干酵母3克。; 室温软化的黄油50克; 糖50克; 鸡蛋50克; 杏仁粉60克。 Notes (EN): I am completely obsessed with the irresistible aroma of butter and toasted almonds baking in the oven. Best of all, these rolls are quick and easy to make: you don't need to mix to a full windowpane stage, so kneading is stress-free and fast, and both the proofing and baking times are much shorter than for a Pullman loaf. All in all, this is a delicious, fragrant, time-saving, foolproof bread. 🍞Ingredients: 🎈Bread dough: (Makes 9 rolls) Bread flour 250g, sugar 35g, milk powder 10g (optional), egg 25g, salt 3g, milk 130g (flour absorption varies, so hold back 10g and add gradually), softened butter 25g, instant dry yeast 3g. 🎈Almond cream filling (frangipane): Softened butter 50g, sugar 50g, whole egg 50g, almond flour 60g. 🎈Topping: Sliced almonds for garnish, egg wash for brushing 🍞Instructions: 1️⃣Place all dough ingredients except the butter into the mixer bowl and mix until it reaches the thick membrane stage (medium gluten development). Add the softened butter and mix until smooth enough to shape into a tight ball (boule). 2️⃣Place the dough in a warm spot for the first proof (bulk fermentation) until doubled in size. Meanwhile, prepare the almond cream filling (or make it ahead of Step 1). See Photo 4 for the almond filling steps: cream the softened butter and sugar, beat in the egg gradually, and fold in the almond flour. 3️⃣Once the dough has doubled in size, gently degas, roll out, spread the almond cream filling, roll up, slice into 9 pieces, and place in paper baking cups as shown in Photo 5. Proof for about 30 minutes until doubled in size. Right before baking, brush the tops with egg wash and scatter sliced almonds on top (optional). 4️⃣Bake at 180°C for about 15 minutes. Adjust according to how your oven runs. ❤️If you love the aroma of butter and toasted almonds, don't miss this recipe! I have baked these rolls many times for gatherings with friends, and they are always a huge hit. If you like other fillings, you can use the exact same dough and shaping method with your favorite filling. The almond cream filling formula comes from Baker Ai He Ziyou (Love & Freedom), and the bread base is a classic sweet milk bread dough. Notes (ZH): 我特别喜欢黄油跟杏仁在烤箱作用下散发出来的迷人香味，不可自拔。并且做起来简单省时，不用出手套膜，打面没有压力并且省时，发酵时间烘烤时间也都比吐司短很多。总之，这是一款好吃好闻省时零失败的面包。 🍞用料： 🎈面团：(可做九个小卷) 高筋粉250克，糖35克，奶粉10克(没有可以不加),蛋25克，盐3克，牛奶130克(面粉吸水量有差异，可以预留十克慢慢添加)，室温软化的黄油25克，干酵母3克。 🎈杏仁奶油馅： 室温软化的黄油50克，糖50克，鸡蛋50克，杏仁粉60克。 🎈其他： 表面装饰的杏仁片，刷表面的蛋液 🍞做法： 1️⃣把面团用料中除黄油以外的全部用料加入搅拌筒，打至出厚膜，加入室温软化的黄油，打至可以滚圆成一个光滑的面团。 2️⃣把面团放到温暖的地方发酵到两倍大。此时准备奶油杏仁馅，当然也可以在第一步之前就把杏仁馅准备好，这一步比较灵活。杏仁馅制作参考图四。 3️⃣面团发酵到两倍大后，轻轻排气，整形如图五。发酵半小时左右，2倍大。最后进烤箱前刷上蛋液，有杏仁片的可以撒在表面，没有就不加了。 4️⃣烤箱180度，15分钟左右。请根据自家烤箱脾气做出相应的调整。 ❤️喜欢黄油香杏仁香的小伙伴一定不要错过。这款面包在参加朋友聚会的时候我做过很多次，每次都是很受欢迎，因为真的很香很好吃。 如果喜欢别的馅料口味，可以把杏仁馅换成喜欢的口味用相同的方法来做。 这个奶油杏仁酥的馅料配方来自爱和自由老师，面包体就是最基础的牛奶面包配方。 Distilled Q&As (2): - Q: Is it okay if I don't have paper baking cups? (没有那个纸ok吗) A: Some butter from the almond cream filling will melt out during baking, so if you don't use paper cups, just place the rolls on a baking sheet lined with parchment paper. (会有油漏出来，可以放烤盘上烤，烤盘垫烘培纸) - Q: Should the baked rolls be stored at room temperature? (做好的面包 室温保存吗？) A: Yes, store them sealed at room temperature (or freeze for longer storage). Never put them in the refrigerator, as cold fridge temperatures speed up bread staling. (对，室温保存。不要冷藏，会加速面包老化。) --- ### Whole Wheat Bagels ❤️ Formula by Baker Ai He Ziyou | 全麦贝果❤️来自爱和自由老师的方子 - EN URL: https://www.sunflowerbakery.fyi/en/posts/609daaf2000000002103ba0b/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/609daaf2000000002103ba0b/ - Category: bagel - Ingredients (EN): Dough: Bread flour 200g; Dough: Whole wheat flour 50g; Dough: Instant dry yeast 2.5g; Dough: Sugar 10g; Dough: Salt 5g; Dough: Water 140g; Dough: Butter 5g; Poaching water: Water 750g (750g in the original recipe); Poaching water: Sugar 35g (75g in the original recipe) - Ingredients (ZH): 面团: 高筋粉200克; 面团: 全麦粉50克; 面团: 干酵母2.5克; 面团: 糖10克; 面团: 盐5克; 面团: 水140克; 面团: 黄油5克。; 煮贝果用糖水: 水750克(老师原方750克); 煮贝果用糖水: 糖35克(原方75克) Notes (EN): Bagels are nutritious, versatile, and loved by so many fellow bakers. They are also very approachable to make at home; just follow Baker Ai He Ziyou's step-by-step method and they turn out great every time. The original book pages are shown in Photos 5 and 6. 🍞Ingredients: 🎈Dough: Bread flour 200g, whole wheat flour 50g, instant dry yeast 2.5g, sugar 10g, salt 5g, water 140g, butter 5g. 🎈Poaching water: Water 750g (750g in the original recipe), sugar 35g (75g in the original recipe) Please refer to the last two photos for the detailed shaping and poaching instructions. Notes (ZH): 贝果营养丰富，吃法也很多样，深受很多小伙伴喜欢。并且做起来也不难，按照爱和自由老师的步骤一步一步来，不会翻车。原方子在图五，图六。 🍞用料： 🎈面团：高筋粉200克，全麦粉50克，干酵母2.5克，糖10克，盐5克，水140克，黄油5克。 🎈煮贝果用糖水：水750克(老师原方750克),糖35克(原方75克) 具体做法请参照最后两张图。 Distilled Q&As (6): - Q: Why is the crust on my bagels crisp right out of the oven? (为啥我烤出来表皮是脆的啊) A: Freshly baked bagels naturally have a crisp exterior! Once they cool and sit in a bag for a couple of hours, the crust softens into that classic chewy bagel texture. Crisp right out of the oven is delicious too! (放几个小时呢？脆的好吃的呀) - Q: What is the title of the baking book? (书名是啥？) A: 'Baking Bread with Love & Freedom' (《跟爱和自由一起做面包》). (<<跟爱和自由一起做面包>>) - Q: How do these taste? (味道怎么样啊) A: They taste wonderful 👍👍! I make them all the time. I only post recipes that pass the taste test at home. (很好地👍👍，经常做。不好吃的我不发上来。) - Q: Oh, I bought her book too, haha! Sadly I didn't bring it with me when I moved. (啊，我也买过她的书，哈哈哈。可惜没有带过来) A: 🤝🤝 It is such a great book! Years ago before I ever looked up recipes online, I learned to bake bread entirely from books, and hers was one of my favorites. (🤝🤝非常好的书，很多年前都不知道网上找方子一直就是跟着书学做面包，自由老师这本就是其中之一。) - Q: 啊，我也买过她的书，哈哈哈。可惜没有带过来 (啊，我也买过她的书，哈哈哈。可惜没有带过来) A: 🤝🤝非常好的书，很多年前都不知道网上找方子一直就是跟着书学做面包，自由老师这本就是其中之一。 (🤝🤝非常好的书，很多年前都不知道网上找方子一直就是跟着书学做面包，自由老师这本就是其中之一。) - Q: 味道怎么样啊 (味道怎么样啊) A: 很好地👍👍，经常做。不好吃的我不发上来。 (很好地👍👍，经常做。不好吃的我不发上来。) --- ### 100% Sponge Hokkaido Milk Loaf ❤️ Feijuan's Classic Formula | 100%中种北海道吐司❤️妃娟老师的方子 - EN URL: https://www.sunflowerbakery.fyi/en/posts/609c45b2000000000102ee38/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/609c45b2000000000102ee38/ - Category: toast - Fermentation: sponge - Oven Temp: 180°C - Bake Time: 30 min - Ingredients (EN): Sponge (Chongzhong): Bread flour 250g; Sponge (Chongzhong): Heavy whipping cream 70g; Sponge (Chongzhong): Milk 75g; Sponge (Chongzhong): Egg white 18g; Sponge (Chongzhong): Instant dry yeast 3g; Sponge (Chongzhong): Butter 5g; Main dough: Egg white 20g; Main dough: Sugar 35g; Main dough: Milk powder 15g; Main dough: Instant dry yeast 1g; Main dough: Butter 5g; Main dough: Salt 3g - Ingredients (ZH): 高筋粉250克; 淡奶油70克; 牛奶75克; 蛋白18克; 干酵母3克; 黄油5克; 蛋白20克; 糖35克; 奶粉15克; 干酵母1克; 黄油5克; 盐3克 Notes (EN): 🍞Ingredients 🔅Sponge (Chongzhong): Bread flour 250g, heavy whipping cream 70g, milk 75g, egg white 18g, instant dry yeast 3g, butter 5g 🔅Main dough: Egg white 20g, sugar 35g, milk powder 15g, instant dry yeast 1g, butter 5g, salt 3g 🍞Instructions: 1️⃣Mix the sponge ingredients until combined, ferment at room temperature for 1 hour, and then refrigerate for 12 to 17 hours. 2️⃣The next day, take out the chilled sponge, tear it into small pieces, and combine with all main dough ingredients except the butter. Mix in a stand mixer until it reaches the thick membrane stage (medium gluten development), then add the butter and mix until it reaches the full windowpane stage (thin, translucent membrane). 3️⃣Divide the dough into three equal pieces, give them a 15-minute bench rest, roll out and coil, and place into a 450g Pullman loaf pan. 4️⃣Place in a warm, humid spot for the second proof (final proof) until 80% full in the pan. Bake at 180°C for 30 minutes. 🎈Baker's Note: I have seen fellow bakers online use vastly different baking times and temperatures for this formula, so be sure to adjust based on how your own oven runs. Notes (ZH): 🍞用料 🔅中种： 高筋粉250克，淡奶油70克，牛奶75克，蛋白18克，干酵母3克，黄油5克 🔅主面团： 蛋白20克，糖35克，奶粉15克，干酵母1克，黄油5克，盐3克 🍞做法： 1️⃣把中种用料混合好后室温发酵一小时，然后进冰箱冷藏12小时至17小时。 2️⃣第二天，取出中种面团，撕成小块，跟主面团内除黄油部分所有用料混合均匀,打至出厚膜，然后加入黄油，打至出薄膜。 3️⃣分成等量的三份，松弛15分钟后，擀卷入模，到温暖湿润的地方， 4️⃣发酵至八分满，烤箱180度，30分钟。 🎈温馨提醒： 看了网上很多小伙伴用这个方子烤的时间跟温度差异很大，所以，大家一定要根据自家烤箱的脾气来烤。 Distilled Q&As (25): - Q: Instead of a Pullman loaf, can I use this dough to make shaped sweet buns? (不做吐司，可以做花样面包吗) A: For shaped buns, I recommend adding old dough (pâte fermentée) to a direct-method recipe, like the dough in my Japanese Sea Salt Butter Rolls post, which is much easier to handle and shape. My room temperature is usually around 22°C. (可以把老面加到直接法里面，参考日式海盐卷的面团配方(含老面的那款),面团很好操作。 一般室温是22度左右。) - Q: My sponge didn't rise at all after 15 hours in the fridge; it looks almost the same size as when it went in. I let it sit at 20°C room temperature for 1 hour beforehand, and the yeast worked fine in a recent bake. I used cold heavy whipping cream straight from the fridge and room-temperature ingredients for the rest. Could that be why? (中种团冷藏15小时发不出来，和放进去时差不多大。室温20度已醒发1小时，酵母之前刚做过也没问题，不知什么原因？淡奶油是用的冷藏的，其他都是常温的，是这个原因吗) A: Using cold heavy whipping cream shouldn't stop fermentation; I always use mine cold from the fridge. Did it still not rise after sitting at room temperature for another hour? That is puzzling. In summer, 15 to 30 minutes at room temperature is usually enough to kickstart the yeast before refrigerating. (淡奶油冷藏的应该不会影响发酵，我都是冷藏的。取出来后室温一小时还是不行吗？ 那真是无解了 嗯，夏天的话室温15分钟至半小时酵母开始工作了) - Q: Can I add the main dough yeast together with the butter later in the mix? It is so hot right now that I worry adding it early will cause premature fermentation. (老师，能不能酵母和黄油一起放，太早放这么热怕发酵不好) A: You can, though in this 100% sponge formula, most of the yeast and all of the flour are already fermented in the sponge, and there is only 1g of yeast in the main dough. If your sponge already has a nice web structure inside, go ahead and mix it right away while keeping the dough temperature cool. Also, for baking time, 30 to 32 minutes is usually plenty for a standard pan, or even shorter if you use a low-sugar Pullman pan. (可以的。不过这个方子的情况是绝大部分的酵母跟所有的面粉都已经在中种里面了。主面团中的酵母量其实不多的。 可以的，赶紧放进去 主要是太晚了，其实现在中种的状态已经可以做了，如果中种里面已经是网状的话，唯一欠理想的是面团温度不够低。 嗯嗯，祝成功 平时烤别的吐司用时多久？看样子是时间太久了，30至32分钟大概够了。还有，妹妹用的是什么吐司模呢？低糖吐司模的话需要的时间短。 根据这些情况那估计32分钟左右合适。继续加油) - Q: Can any high-hydration recipe be converted to a sponge method? Is there anything to watch out for? (请问 含水量多高配方都可以改做中种吗？操作时有什么要注意吗？) A: You have to balance the flour and hydration ratios carefully across the sponge and main dough; you can check the various sponge recipes on my page for reference. For ultra-high-hydration loaves, I usually prefer using a Tangzhong (water roux) rather than a 100% sponge. As for ingredients, I have a separate post covering my favorite flour brands, and Nestlé milk powder works great for baking. (这个具体还是要算过，具体可以参考一下中种的吐司配方，主页有不同比例中种的吐司 我没有试过特高含水量的中种，特高含水量我会用汤种 每个地方都有功利和不功利的，跟来不来美国没关系！我性格就是这样做事比较认真，还有，我以前是老师，大概跟职业也有关系 我很多年前买过《跟爱和自由一起做面包》。关于面粉我有一篇笔记有写常用的一些品牌 雀巢的烘培奶粉很不错 鲜酵母我只买过一次，27克，仅有的两次实践经验没吃出来和干酵母有差别 我是在北美超市买的，四美金多一小罐，能用一段时间 不好意思哈，我不带货的，我就是业余的喜欢做面包😊😊😊) - Q: Can I reduce the sugar in this recipe? (老师，可以减糖吗？) A: You can reduce it slightly. Reaching the full windowpane stage will ensure a fine, tender crumb structure. (可以减一点点 出膜的组织会细腻一点) - Q: My stand mixer ran for over half an hour before getting a thin membrane, and it still wasn't a full windowpane. My final dough temperature hit over 31°C 😂😂 (厨师机打了半个多小时才出薄膜，还不是手套膜 出缸温度都达到31度多了😂😂) A: I have been there too! Once the dough temperature gets too high, the dough refuses to smooth out and the baked crumb won't be fine and tender. Summer dough temperature control is tough! Upgrading to my higher-wattage KitchenAid 8-quart mixer definitely shortened my mixing time. (我也有过，温度高了面团就没法整光滑了，烤好也不细腻，没有救回来。只有下次再继续注意面温，夏天太难了 嗯嗯，我换了大功率后打面时间确实缩短了 ka 8qt，我五月有一篇笔记写这个的) - Q: My dough turned out super sticky on my hands. (我做出来特别粘手) A: Do you mean it was sticky after you finished mixing? If it truly reached the full windowpane stage, lightly dampen your hands with water, pull the dough taut, and shape it into a tight ball (boule); it shouldn't stick. If it stays wet and sticky, it hasn't been mixed to full gluten development yet. (是指打完面团以后面团粘手吗？ 如果是打到完全扩展阶段，试试手沾点水，轻轻把面团捏紧滚圆，不粘手。 那就是面团没有打到位 妹妹，做吐司面团就是要打到位，也就是完全扩展阶段，俗称手套膜。我的每一次回复都在说这个) - Q: Is it normal for the dough to feel very wet and sticky when first mixing the sponge and main dough ingredients together? (中种和主面团一起搅拌时很湿特粘是正常的吗) A: Yes, that is completely normal! Once the torn sponge pieces and main dough ingredients fully incorporate and you keep mixing to develop the gluten, the dough will gradually pull away from the bowl and become smooth and non-sticky. (是正常的，等到两者完全融合后，继续搅拌，面团会慢慢变的很完美 面团最终打完是很湿的吗？ 感觉是还没有打到位，打到位的面团光滑不黏手。) - Q: After mixing the sponge, can I put it straight into the refrigerator without fermenting at room temperature first? (想問下混合好中種之後不放在室溫發酵直接放冰箱可以嗎) A: Yes, you can put it straight into the fridge! In fact, I do that most of the time. Master Wu Keji suggests letting it sit at room temperature for 15 minutes first, but since I worry I might forget it on the counter, I usually pop it straight into the fridge. (是可以的，这样两三个小时发到两倍大后就要用掉。不要放太久。 刚睡醒真开眼看错了，看成不放冰箱直接放室温，不好意思，迷迷糊糊的 不放室温直接放冰箱可以的，我大部分时间是这样操作的，吴克己老师建议室温放15分钟，但是我总是担心自己会忘记一般就直接放。) - Q: I made the sponge today and it felt so dry and stiff! It was really hard to bring together. (今天做的时候用这个中种，怎么那么干？拌起来好难) A: The sponge is supposed to be quite stiff because the rest of the liquids (egg white) are added to the main dough the next day. Just press and squeeze it together by hand into a rough ball; if it truly refuses to come together, you can add a few drops of water. (实在太干的话加几滴水试试。种面团是很干的。因为第二天还要加液体的。 抱抱，用手捏成团稍微揉揉就好了) - Q: I didn't see a first proof (bulk fermentation) listed in the main dough steps. Does the overnight cold fermentation of the sponge count as the first proof, even though the butter and full windowpane aren't there yet? Thank you 🙏 (你好，我没有看见这个方子里有一发，是不是相当于冷藏过夜的时候就算1发了？可是当时没有加黄油出膜也算1发么？期待回复，谢谢🙏) A: Yes, that's right! The overnight cold fermentation of the 100% sponge serves as the first proof (bulk fermentation). Even though the final ingredients and full windowpane happen the next day, all the flour has already gone through a long, slow fermentation for 12 to 17 hours. (对的，冷藏过夜就相当于是一发了。虽然没有出膜没有加有些用料，但是它还是经过了一个慢发酵的过程了。 最好是12—17小时，上下一点也没关系。) - Q: The dough still looked workable, so I went ahead and continued as if using the direct method to see if it still turns out. (观察面团貌似还有可行性，就继续按直接法进行了，看是否还能成) A: Sounds good! Wishing you a successful bake! (嗯嗯，祝成功) --- ### Sourdough Artisan Bread Practice: Whole Wheat Baguette | 天然酵种欧包练习之全麦法棍 - EN URL: https://www.sunflowerbakery.fyi/en/posts/609afad8000000000102d98e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/609afad8000000000102d98e/ - Category: sourdough - Fermentation: levain Notes (EN): Logging my weekly baguette practice. This time I used Baker Aiheziyou's formula, shown in detail in Photo 5. I tweaked it slightly because I wanted a slightly thicker baguette, so I scaled up each ingredient by about 20%. Since flour water absorption varies, I also added a touch more water. It still takes a lot more effort and practice. Keep working hard and keep practicing. Notes (ZH): 记录我的法棍每周一练，这次用的是爱和自由的方子，具体在图五。 我稍微做了下改动，因为想让法棍稍微粗一点，各成分都加了20%左右的量，再加上面粉吸水量不同，又额外多加了点水。 还需要很多的努力跟练习。继续努力继续练习。 Distilled Q&As (2): - Q: Can I use instant dry yeast instead? Should I divide the amount by 3? (干酵母可以吗？是不是除以3？) A: I haven't tried making this formula with instant dry yeast. I feel it would turn out more like a sponge dough with a softer texture, rather than a classic baguette. If you do use instant dry yeast, the standard ratio is 5g of instant dry yeast per 500g of flour. (这个方子我没有试过干酵母做，感觉会有种的意思，口感会偏柔软，不像法棍。如果用干酵母，用量是500克粉配5克干酵母的比例) - Q: Is natural levain the same thing as instant yeast? (天然酵母就是酵母粉吗？) A: Natural levain is a sourdough starter. I cultivate mine using just water and flour, though you can also build one using other methods. (天然酵母是鲁邦种。我的是用水跟面粉培养的，也可以用别的方式培养。) --- ### Matcha Milk Streusel Pullman Loaf: A Must-Bake for Matcha Lovers | 抹茶奶酥吐司，抹茶控一定不要错过 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6099c76f000000000102ce56/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6099c76f000000000102ce56/ - Category: toast - Fermentation: old-dough - Yield: 2 450g loaves (两个450克吐司) - Ingredients (EN): Bread flour 460g; Milk 230g; Egg 50g; Sugar 60g; Sweetened condensed milk 20g; Fresh compressed yeast 15g; Milk powder 10g; Salt 5g; Water 60g to 80g; Butter 50g; Old dough (pâte fermentée) 50g (optional); Milk streusel filling: Butter 60g; Milk streusel filling: Sugar 45g; Milk streusel filling: Egg 40g; Milk streusel filling: Milk powder 75g; Milk streusel filling: Matcha powder 7g - Ingredients (ZH): 高筋粉460克; 牛奶230克; 鸡蛋50克; 糖60克; 炼乳20克; 鲜酵母15克; 奶粉10克; 盐5克; 水60克至80克; 黄油50克; 老面50克(没有可以不加)。; 奶酥馅: 黄油60克; 奶酥馅: 糖45克; 奶酥馅: 鸡蛋40克; 奶酥馅: 奶粉75克; 奶酥馅: 抹茶粉7克 Notes (EN): This formula comes from 'Practicing Toast from Scratch'. Photos 8 and 9 are screenshots of the original recipe. 🍞Ingredients: (Yields two 450g Pullman loaves; halve the recipe if making just one loaf). 🎈Dough: Bread flour 460g, milk 230g, egg 50g, sugar 60g, sweetened condensed milk 20g, fresh compressed yeast 15g, milk powder 10g, salt 5g, water 60g to 80g, butter 50g, old dough (pâte fermentée) 50g (optional, omit if you don't have any). 🎈Matcha Milk Streusel Filling: Butter 60g, sugar 45g, egg 40g, milk powder 75g, matcha powder 7g Notes (ZH): 方子来自从头开始练吐司，图八，图九是原方子截图。 🍞用料：(这是两个450克吐司的量，如果只做一个请减半)。 🎈面团部分：高筋粉460克，牛奶230克，鸡蛋50克，糖60克，炼乳20克，鲜酵母15克，奶粉10克，盐5克，水60克至80克，黄油50克，老面50克(没有可以不加)。 🎈奶酥馅：黄油60克，糖45克，鸡蛋40克，奶粉75克，抹茶粉7克 Distilled Q&As (1): - Q: If I want to make this milk streusel loaf using a poolish, should I hold back 100g of flour, 100g of milk, and 2g of instant dry yeast? (请问 如果用波兰种做这个奶酥吐司的话，是不是分出 100克面粉和100克牛奶，2克干酵母?) A: If you want to use the poolish method, I recommend using the dough formula from my Poolish Hokkaido Milk Loaf post, and then pairing it with this milk streusel filling and shaping method. That way it is much more foolproof. I haven't tested making a poolish with milk myself. (如果要用波兰种做就参考波兰种北海道吐司的面包体，然后用这个奶酥，这个整形。要不不容易出错 我没有试过用牛奶做过。) --- ### Classic French Crêpes: A Nutritious and Delicious Breakfast | Crêpe可丽饼，营养可口的早餐 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60985e94000000000102538c/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60985e94000000000102538c/ - Category: buns - Ingredients (EN): Yield: (Makes 8 to 10 eight-inch crêpes depending on thickness); Butter 43g; All-purpose flour 125g; Sugar 15g; Salt 0.5g; Room-temperature milk 180g; Room-temperature water 120g; Room-temperature eggs 2; Vanilla extract 7.5g - Ingredients (ZH): 用料: (根据厚薄不同，可以做8—10个八寸的可丽饼); 黄油43克; 中筋粉125克; 糖15克; 盐0.5克; 室温牛奶180克; 室温水120克; 室温鸡蛋2个; 香草精华7.5克。 Notes (EN): Crêpes are one of my regular go-to breakfasts. I have tried many different formulas over the years, and this one from a culinary instructor friend is my absolute favorite. It is simple, reliable, and turns out great without even straining the batter. The original recipe is in Photo 4. I usually mix the batter the night before before going to bed and cook it the next morning, giving it a brisk stir right before using. 🎈Ingredients: (Yields 8 to 10 eight-inch crêpes, depending on thickness) Butter 43g, all-purpose flour 125g, sugar 15g, salt 0.5g, room-temperature milk 180g, room-temperature water 120g, room-temperature eggs 2, vanilla extract 7.5g. 🎈Instructions: 1️⃣Melt the butter in the microwave and let it cool until it is no longer hot to the touch, but before it starts to solidify again. Add the sugar, salt, milk, water, vanilla extract, eggs, and all-purpose flour, then whisk vigorously until smooth (if the butter forms tiny flecks as the cooler ingredients go in, that is completely normal and won't affect the results). Cover the batter tightly and refrigerate. It is ready to use after 30 to 60 minutes and keeps for up to 24 hours. I simply rest mine in the fridge overnight. 2️⃣The next morning, take out the batter and give it a good stir. You can use either a cast-iron skillet or a nonstick pan. I prefer my well-seasoned cast-iron skillet, which doesn't even stick when frying eggs without oil. I just brushed on a tiny bit of butter to lightly coat the pan at the start and didn't add any more oil between crêpes. Avoid using too much butter or oil, or the batter will slide around and won't spread into a thin sheet. A whisper-thin coating is all you need. 3️⃣Once the pan is hot, ladle a generous scoop of batter right into the center. Lift the pan by the handle and tilt and swirl it in a circle so the batter spreads evenly. Cook over medium-low heat for about 1 to 2 minutes, flip, and cook for another 30 seconds before sliding it onto a plate. (Cooking time will vary slightly depending on how thick your crêpes are and your stove's heat output). 4️⃣Give the batter a quick stir before pouring each crêpe, and repeat Step 3 until all the batter is used up. Notes (ZH): 可丽饼也是我常做的早餐之一，用过很多不同的方子，这个方子是我最喜欢的，是一个教烹饪的老师朋友给我的，方子简单好用，不需要过滤面糊，做出来效果也很好。原方子在图四。我一般是头天晚上睡前把面糊拌好，第二天早上用，用之前使劲搅拌均匀。 🎈用料：(根据厚薄不同，可以做8—10个八寸的可丽饼) 黄油43克，中筋粉125克，糖15克，盐0.5克，室温牛奶180克，室温水120克，室温鸡蛋2个，香草精华7.5克。 🎈做法： 1️⃣把黄油用微波炉加热软化后放到不烫，但又没有开始凝结的时候加入糖，盐，牛奶，水，香草精华，鸡蛋，面粉使劲搅拌均匀(如果黄油在加了那么多料后因为温度降低而有点结小块是正常的，不影响制作),把面糊盖密封放冰箱，30—60分钟可以使用，最久不超过一天。我就在冰箱放过夜了。 2️⃣第二天早上，取出面糊，搅拌搅拌。铸铁锅或者不粘锅都可以，我习惯用铸铁锅，我这口铸铁锅是煎蛋不放油都不会沾的，所以我就放了一点点黄油润润锅，并且中途没有再加油。不建议放很多油，面糊会摊不开，薄薄一层即可。 3️⃣锅热了以后，一大勺面糊倒入锅正中间，然后手拿锅饼，一边转，一边把面糊顺势摊开，中小火1,2分钟左右，翻面，再30秒,出锅。(根据饼的厚薄不同，煤气灶火力不同，这个时间也会有上下)。 4️⃣摊每一个饼之前，面糊都搅拌搅拌再做，重复步骤3，做完所有面糊。 Distilled Q&As (2): - Q: If I were making these to sell at a stall, would I need to prep the batter in advance? (请问要是出摊买的话是不是得把面糊提前准备好) A: Yes, definitely prep the batter ahead of time and just give it a good stir right before ladling. (是的，要提早准备好，用的时候搅拌一下) - Q: What is the difference between all-purpose flour and cake flour? I have only ever made crêpes with cake flour. (中筋粉和低筋面粉有什么区别么，我只用过低筋面粉做过可丽饼) A: They differ in protein content. Cake flour is usually under 8.5% protein, while all-purpose flour is around 8.5% to 11.5%. Cake flour is typically used for cakes and cookies and also works for crêpes, all-purpose flour is used for steamed buns and dumplings, and bread flour is used for yeast breads. (蛋白质含量不同，低筋通常8.5%以下，中筋8.5%—11.5%。一般低筋做蛋糕饼干等，也可做可丽饼，中筋做包子馒头等，高筋做面包) --- ### Banana Bread with Walnuts | 香蕉核桃面包 Banana Bread With Walnuts - EN URL: https://www.sunflowerbakery.fyi/en/posts/6097179c0000000001024a1a/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6097179c0000000001024a1a/ - Category: buns - Oven Temp: 180°C - Bake Time: 50 min - Ingredients (EN): All-purpose flour 210g; Room-temperature softened butter 80g; Vanilla extract 5g (optional; homemade is wonderfully rich and fragrant); Baking powder 5g (choose aluminum-free); Salt 1.5g; Sugar 85g - Ingredients (ZH): 中筋粉210克; 室温软化的黄油80克; 香草精华5克(没有可以不放，我是自己做的，已经很醇，很香); 泡打粉5克(买的时候选择无铝的); 盐1.5克; 糖85克 Notes (EN): ❤️Here is another quick, foolproof, beginner-friendly bake that fills the whole house with an incredible aroma. Whether you call it a quick bread or a cake, it takes just over an hour from prep to pulling it out of the oven, with only about ten minutes of hands-on mixing. Best of all, it is a one-bowl recipe, so cleanup is a breeze. I attached the original recipe in the last three photos. I made a few adjustments: I cut the sugar by nearly half, and at this level I wouldn't reduce it any further, or it will taste flat. I also shortened the bake time by 10 minutes to suit how my oven runs. 🍞Ingredients: All-purpose flour 210g, overripe bananas 3, softened butter at room temperature 80g, egg 1, vanilla extract 5g (optional; I use my own homemade extract, which is rich and fragrant), aluminum-free baking powder 5g, salt 1.5g, sugar 85g, 2 to 3 handfuls of toasted walnut pieces (coarsely chopped). 🍞Instructions: 1️⃣In a large mixing bowl, mash the bananas (they don't need to be completely puréed; leaving small chunks is great). Add the softened butter and mix well. Then add the sugar, salt, vanilla extract, egg, and baking powder, and stir until well combined. 2️⃣Add the all-purpose flour and fold gently. Do not overmix; developing too much gluten will make the crumb tough instead of tender. Fold just until nearly combined, then add the chopped walnuts and fold gently a few more times. 3️⃣Pour the batter into a loaf pan lined with parchment paper. Scatter a few extra walnut pieces on top. My loaf pan measures about 8x28 cm, slightly larger than the pan in the original recipe. 4️⃣If your oven takes a long time to preheat, start preheating it while you prep the ingredients. Bake at 180°C for 50 minutes (the original recipe calls for 60 minutes). It comes out of the oven smelling heavenly. It pairs wonderfully with coffee for afternoon tea, or with a glass of milk for a nutritious breakfast. ❤️Helpful Tips: 1. This recipe uses all-purpose flour. 2. Line your loaf pan with parchment paper. 3. Do not overmix the batter. Notes (ZH): ❤️又是一个满屋飘香，新手友好，零基础，零失败，又快手的面包，或者叫蛋糕都可以，从准备材料到出炉一共一个多小时，真正动手就十几分钟准备材料，关键还不用洗很多锅碗瓢盆，一盆到底，非常省事。 我把原方子贴在最后三张图，我稍微做了一些改动，糖减了差不多一半的样子，根据我放的糖量，我觉得可以了也不要再继续减了，否则太没有味道也不好吃。还有根据我家烤箱的脾气，我把烘烤时间也减了十分钟。 🍞用料： 中筋粉210克，熟透的香蕉3根，室温软化的黄油80克，鸡蛋一个，香草精华5克(没有可以不放，我是自己做的，已经很醇，很香)，泡打粉5克(买的时候选择无铝的)，盐1.5克，糖85克，两三手把烤熟的核桃仁(稍稍有点碎的状态)。 🍞做法： 1️⃣取一大的搅拌盆，把香蕉捣烂(不一定非要捣成非常细腻的状态，有颗粒也没关系)，放入软化的黄油搅拌均匀。加入糖，盐，香草精华，鸡蛋，泡打粉搅拌均匀。 2️⃣然后加入中筋粉搅拌，不要太用力过度搅拌，产生面筋后口感就不松软了，所以轻轻地稍微搅拌后加入核桃碎再轻轻搅拌均匀就好了。 3️⃣把面糊倒入铺了烘培纸的模具。上面再撒上一点核桃碎。我的模子是8x28cm左右大小的，比原方子的大了一点点。 4️⃣如果你的烤箱预热需要很久的，那么在准备材料的时候就可以开始预热了。180度，烤50分钟(原方子60分钟)。 香喷喷出炉，下午茶，配咖啡，很完美，早上配牛奶也是营养早餐。 ❤️最后温馨提示： 1,此方用的是中筋粉 2,模子要垫烘培纸 3,面糊不要过度搅拌 Distilled Q&As (9): - Q: What should I do if my bread turns out too dense and lacks that light, fluffy bakery texture? (面包过于扎实怎么办呀 没有外面买的那种蓬松感) A: For regular yeast loaves, using the right bread flour, mixing to a proper windowpane, proofing fully on the second proof, and adding butter or heavy whipping cream all help. Wait, do you mean this banana bread? Sorry, I misread at first and thought you were asking about sandwich loaves in general! This quick bread relies on baking powder and does not need gluten development. In fact, it is the exact opposite: you must use all-purpose flour (never bread flour) and fold gently without overmixing so it stays tender. (面粉用对，面打出膜，二发到位。配方中加黄油，淡奶油也会改善。 姐妹是指这个面包？不好意思我看错了，我以为是通用的吐司面包的松软 这个需要泡打粉 这款面包不需要出膜，我刚刚的回复是指普通面包松软的要求。这款刚好相反，不能过渡搅拌。 而且要用中筋粉。 这个就是不要出膜，所以不要过度搅拌，也不要用高筋面粉。) - Q: Why does it feel like the batter develops gluten after just a few stirs? If I don't stir enough, there is still lots of dry flour. Could my bananas be too small? (为什么感觉我随便一拌就起筋了？不拌就很多干面粉，难道香蕉不够？) A: Choose very ripe, spotty bananas and mash them a bit finer so they hydrate the dry flour more easily. (香蕉选熟一点的，捣的碎一点) - Q: What brand of all-purpose flour do you use? (什么牌中筋面粉吗？) A: Any regular household all-purpose flour you use for steamed buns or dumplings works fine. The brand doesn't matter, as long as you don't use bread flour, which would give it a chewy, tough texture. (平时家里做包子馒头的就可以。牌子不重要，只要不要高筋粉，高筋粉口感会不一样。) - Q: This looks a lot like pound cake! (好像磅蛋糕呀) A: Yes, it is basically a quick, rustic cousin of pound cake. A traditional pound cake involves creaming the butter and sugar and uses cake flour, which makes the crumb even finer and softer. (嗯嗯，是磅蛋糕的简单粗暴版，磅蛋糕制作过程精细些，有打发的过程，并且用的低筋粉，总体更细腻松软。) - Q: Can I replace the butter with milk? (把油换成牛奶可以吗) A: Without butter, the loaf will turn out dry and firm, and it will lack that rich aroma. (不放黄油会比较硬，也缺乏香味。) - Q: Can I replace the all-purpose flour with whole wheat flour? (🀄️筋面粉可以换全麦面粉？) A: The texture will be quite different, so I suggest substituting only part of the all-purpose flour with whole wheat. (口感会不一样，部分替换吧。) - Q: Can I use whole wheat flour? (可以用全麦粉吗？) A: Yes, you can. Since whole wheat flour absorbs water differently, I recommend replacing only a portion of the all-purpose flour and holding back a little flour to add gradually as needed. (可以的，全麦粉吸水性不一样，建议部分替换，并且预留一部分的粉慢慢加入。) - Q: What tool do you use to mix the batter, by hand or with an electric mixer? (用什么搅拌，是手工还是搅拌器？) A: Just by hand using the bamboo spatula shown in the photos. (图片里的那把竹锅铲) - Q: What brand of all-purpose flour do you use? (什么牌中筋面粉吗？) A: Any regular household all-purpose flour you use for steamed buns or dumplings works fine. The brand doesn't matter, as long as you don't use bread flour, which would give it a chewy, tough texture. (平时家里做包子馒头的就可以。牌子不重要，只要不要高筋粉，高筋粉口感会不一样。) --- ### Bread Baking Basics: Baker's Percentages and Water Content of Common Liquids | 面包小知识之面包各材料比例及各液体含水量 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6095c4fc000000002103834f/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6095c4fc000000002103834f/ - Category: buns Notes (EN): Bread formulas may seem endless, but they all revolve around these core baker's percentages. Save this reference sheet so that whenever you are missing an ingredient in a recipe, you can swap it out with confidence. Over time, you will even be able to formulate your own recipes. 🍞Ingredient Ratios (Baker's Percentages based on total flour weight) 🎈Water / Hydration Pullman sandwich loaves: 60% to 80%. Artisan country loaves: 70% to 100%. Bagels: around 55%. Adjust up or down depending on your flour's absorption. 🎈Sugar: 0% to 20% 🎈Eggs: 10% to 30% 🎈Salt: 1% to 2% 🎈Instant dry yeast: 1%; Fresh compressed yeast: 3% 🎈Butter: 0% to 15% 🎈Honey: If substituting honey for sugar, use around 15%. 🍞Water Content of Common Liquid Ingredients 🎈Milk: ~88% 🎈Heavy whipping cream: 50% to 70% water (contains ~30% butterfat; if using a large amount of cream, reduce the butter slightly). 🎈Whole egg: ~75% 🎈Yogurt: ~70% to 80% 🎈Honey: ~20% 🎈Sweetened condensed milk: ~25% Notes (ZH): 面包方子千变万化其实都是围绕着这些比例来的，收好这份清单，有时候在根据某个方子做面包的时候如果某一样材料缺少也可以轻松替换啦。慢慢的自己也会写方子啦。 🍞各材料比例 🎈水 吐司60—80%,欧包70%—100%，贝果55%左右。根据面粉吸水性不同有上下浮动。 🎈糖0—20% 🎈鸡蛋10%—30% 🎈盐1%—2% 🎈干酵母1%,鲜酵母3% 🎈黄油0—15% 🎈蜂蜜，如果是用蜂蜜替代糖，请用15%左右。🍞各种液体的含水量 🎈牛奶88%左右 🎈淡奶油50%—70%,淡奶油含有30%的脂肪，如果用的多的话，黄油的用量要减一点。 🎈全蛋75% 🎈酸奶70%—80%左右 🎈蜂蜜20% 🎈炼乳25%左右 Distilled Q&As (11): - Q: Why do some sandwich loaves require two proofs while others only use a single proof? What is the reasoning behind choosing one over the other? (老师我想问一下哈，为什么有些吐司要二发，有些吐司一发就可以，这个有什么依据吗？) A: With the single-proof method, you shape the dough right after mixing without a bulk fermentation, which gives a very fine, even crumb with no large air holes. A two-proof method leaves a few small gas bubbles that can't be completely pressed out, but the resulting bread is softer and more pillowy. Personally, I look at two things: first, my schedule when I want to save time; second, what suits that specific bread. For instance, with my Mother's Day heart-shaped buns, a single proof made shaping easier and gave the dense, fine crumb I wanted. For sourdough, I ferment overnight and bake the next day. As for that viral Turen toast you mentioned, I just looked it up on Xiaohongshu and saw it comes in three flavors. Judging from the photos, its hydration looks fairly low. If I manage to recreate it, I will definitely share the formula! (一次发酵因为没有经过第一次的发酵就直接整形，组织会相对细腻，没有大气孔。二次发酵多少会有些大气孔排不干净，但是口感会松软些。我个人一看时间，想省时的时候会用，二看具体面包适合哪种，比如母亲节心形面包，一发方便整形，并且也想要绵密的口感，所以就揉好面直接整形的 吐司我没有试过。酸面包我是整夜发酵第二天直接烤的。 甜苦瓜家的面包没试过不清楚唉😊😊 谢谢集美对我的信任，土人我还是第一次听说这款吐司，刚刚小红书上搜了一下，才知道是一款网红吐司，有三种口味，好希望我们这边可以买到尝一尝啊。看了图片面包的质地感觉含水量不高。 如果我做得出来一定分享) - Q: Why does my bread crust always bake up hard and crisp instead of soft and tender? (你好 想问下为什么烤出来的面包外皮总是很硬，吃起来倒是酥脆，但一点都不柔软，是怎么回事呢？) A: Crust hardness is closely tied to baking temperature and time, so try baking for a few minutes less. Your loaf pan matters too: in my savory bacon and cheese loaf post, I used a 300g Sanneng gold Pullman pan, and the crust comes out tender every single time. If it is the top crust that gets hard, tent it with aluminum foil earlier in the bake, lower your top heat, and shorten the bake time slightly. Also use a formula with higher hydration. Spraying water on the top won't soften a sandwich loaf crust; it actually makes it crisper. I find Tangzhong and sponge formulas stay soft as long as they aren't overbaked, whereas direct-method loaves firm up more easily. So it comes down to formula + oven heat + bake time. (这个跟火候有关，要不试试少烤几分钟？也跟模子相关，我有一个咸香培根芝士吐司笔记，里面用的是300g三能金色模子，怎么烤外皮都是嫩的。还有前几天用了新买的一个450g模子，烤出来也比旧的外壳要嫩。 是上面硬吗？我以为是侧面。上面早一点盖锡纸，我也是硬的，不过我很喜欢吃硬皮 嗯，含水量也是有关的，用含水量不要太低的方子加早点盖锡纸，降低上火温度，缩短烤的时间。表面喷水不能解决这个问题，反而会更脆。 我用汤种，中种方子如果不烤过头就不硬。直接法容易硬。所以方子➕火候➕时间) - Q: When we talk about the hydration of a bread dough, does that mean just plain water, or the combined water content of all liquid ingredients? (面包中需要加的水，是指普通的饮用水，还是说所有含水材料含水量加起来) A: Dough hydration refers to the total water contributed by all liquid ingredients combined, not just plain water alone. Also, regarding old dough (pâte fermentée): unlike a sponge, old dough is a fully balanced, complete dough of its own, so you can add it directly into another recipe as a flavor and structure booster without recalculating the main dough's liquid. (如果姐妹问的是面包含水量的话那是所有材料中液体加起来一起，不仅仅是水的量。 噢噢，是所有加一起 老面跟中种不一样，是一个完全独立完整的面团，可以直接加到别的方子里而不用改变那个方子的液体用量。具体老面的制作我主页有一篇笔记。) - Q: Does one whole egg equal roughly 35g of water? (您好！想问一下一个鸡蛋大概是相当于35g水嘛) A: Yes, that is just about right. (是的，差不多) - Q: Does 60% hydration mean 600g of water for 1000g of flour? (含水量也就是1000克面粉配600克水是这样吗) A: Yes, either 600g of plain water, or a combination of liquid ingredients whose converted water content totals 600g. (是，也可以是600克各种液体加起来算成水的量) - Q: If I am making a coffee Pullman loaf, does instant coffee powder count toward the flour weight or another category? (请问老师，如果做咖啡吐司那么咖啡粉算是算粉类还是其他类别？) A: Instant coffee powder is used in such a tiny amount that its dry weight is negligible. Once dissolved in water, just count the mixture toward your liquid weight. (咖啡粉其实只有一点点可以忽略，它跟水一起混合后算液体的重量。) - Q: I am making a pumpkin loaf using very dry Kabocha (Beibei) pumpkin. What is its approximate water content, and should I count it as liquid or flour? (请问老师 我做南瓜吐司，可是我用的是非常干的贝贝南瓜，它的含水量大约是多少？ 这个贝贝南瓜究竟是要算含水量的水分，还是要归类为面粉部分？) A: Kabocha pumpkin is much better suited for a filling than for the dough itself. If you mix it into the dough, don't use too much; it is very dry and starchy, so using a lot makes it hard to get a fine, feathery shred. Regular pumpkin purée is around 70% water, whereas dry Kabocha is probably closer to 30%. (贝贝南瓜比较适合做南瓜吐司的馅，如果做面包体建议不要放太多，它本身比较干，需要比较多的水加入，如果用量大，面包体的组织不容易细腻拉丝。普通南瓜含水量70%左右，贝贝南瓜不是很清楚，很干是真的，估计大概30%吧？) - Q: If I replace water with milk in a toast recipe, do I just add about 10g more per 100g? (吐司的水换成奶是不是多加10克就行了) A: Yes, their water content differs by roughly 10% to 12%. (含水量差10%左右) - Q: Do you post your recipes on Xiachufang? (老师，你在下厨房有方子吗) A: No, I don't have an account there 😊😊 (没有呢😊😊) - Q: Why does my bread crust always bake up hard and crisp instead of soft and tender? (你好 想问下为什么烤出来的面包外皮总是很硬，吃起来倒是酥脆，但一点都不柔软，是怎么回事呢？) A: Crust hardness is closely tied to baking temperature and time, so try baking for a few minutes less. Your loaf pan matters too: in my savory bacon and cheese loaf post, I used a 300g Sanneng gold Pullman pan, and the crust comes out tender every single time. If it is the top crust that gets hard, tent it with aluminum foil earlier in the bake, lower your top heat, and shorten the bake time slightly. Also use a formula with higher hydration. Spraying water on the top won't soften a sandwich loaf crust; it actually makes it crisper. I find Tangzhong and sponge formulas stay soft as long as they aren't overbaked, whereas direct-method loaves firm up more easily. So it comes down to formula + oven heat + bake time. (这个跟火候有关，要不试试少烤几分钟？也跟模子相关，我有一个咸香培根芝士吐司笔记，里面用的是300g三能金色模子，怎么烤外皮都是嫩的。还有前几天用了新买的一个450g模子，烤出来也比旧的外壳要嫩。 是上面硬吗？我以为是侧面。上面早一点盖锡纸，我也是硬的，不过我很喜欢吃硬皮 嗯，含水量也是有关的，用含水量不要太低的方子加早点盖锡纸，降低上火温度，缩短烤的时间。表面喷水不能解决这个问题，反而会更脆。 我用汤种，中种方子如果不烤过头就不硬。直接法容易硬。所以方子➕火候➕时间) - Q: Why do some sandwich loaves require two proofs while others only use a single proof? What is the reasoning behind choosing one over the other? (老师我想问一下哈，为什么有些吐司要二发，有些吐司一发就可以，这个有什么依据吗？) A: With the single-proof method, you shape the dough right after mixing without a bulk fermentation, which gives a very fine, even crumb with no large air holes. A two-proof method leaves a few small gas bubbles that can't be completely pressed out, but the resulting bread is softer and more pillowy. Personally, I look at two things: first, my schedule when I want to save time; second, what suits that specific bread. For instance, with my Mother's Day heart-shaped buns, a single proof made shaping easier and gave the dense, fine crumb I wanted. For sourdough, I ferment overnight and bake the next day. As for that viral Turen toast you mentioned, I just looked it up on Xiaohongshu and saw it comes in three flavors. Judging from the photos, its hydration looks fairly low. If I manage to recreate it, I will definitely share the formula! (一次发酵因为没有经过第一次的发酵就直接整形，组织会相对细腻，没有大气孔。二次发酵多少会有些大气孔排不干净，但是口感会松软些。我个人一看时间，想省时的时候会用，二看具体面包适合哪种，比如母亲节心形面包，一发方便整形，并且也想要绵密的口感，所以就揉好面直接整形的 吐司我没有试过。酸面包我是整夜发酵第二天直接烤的。 甜苦瓜家的面包没试过不清楚唉😊😊 谢谢集美对我的信任，土人我还是第一次听说这款吐司，刚刚小红书上搜了一下，才知道是一款网红吐司，有三种口味，好希望我们这边可以买到尝一尝啊。看了图片面包的质地感觉含水量不高。 如果我做得出来一定分享) --- ### ❤️Heart-Shaped Cranberry Bread Rolls❤️ Happy Mother's Day to All Moms | ❤爱心蔓越莓面包❤️祝所有妈妈母亲节快乐 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6095980b000000000102adc7/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6095980b000000000102adc7/ - Category: buns - Oven Temp: 180°C - Bake Time: 40 min - Ingredients (EN): Bread flour 250g; Icy cold milk 140g; Egg 30g; Sugar 25g; Salt 2.5g; Instant dry yeast 3g; Room-temperature softened butter 15g; Chopped dried cranberries 35g - Ingredients (ZH): 高筋粉250克; 冰牛奶140克; 鸡蛋30克; 糖25克; 盐2.5克; 干酵母3克; 室温软化的黄油15克; 切碎的蔓越莓干35克。 Notes (EN): Mother's Day is right around the corner, so let's bake some heart-shaped bread rolls for the moms who love us most! These rolls use a single-proof method that is super quick, beginner-friendly, and foolproof. Let's get baking. 🍞Ingredients: (Yields 5 palm-sized rolls, or 6 to 8 smaller rolls) Bread flour 250g, icy cold milk 140g, egg 30g, sugar 25g, salt 2.5g, instant dry yeast 3g, room-temperature softened butter 15g, chopped dried cranberries 35g. 🍞Instructions: 1️⃣Place all ingredients except the butter and dried cranberries into the mixer bowl. Mix until the dough reaches the thick membrane stage (medium gluten development), then add the softened butter and continue mixing until you can pull a fairly thin membrane (a full windowpane is not strictly required here). Add the chopped dried cranberries and mix on low just until evenly distributed. 2️⃣Turn the dough out of the mixer bowl. It will feel smooth and supple. Skip bulk fermentation and divide the dough directly into 5 equal portions (or 6 to 8 portions if you prefer smaller rolls; see Photo 2 for the size when divided into 5). 3️⃣Shape each piece into a heart following the steps shown in Photo 3. 4️⃣My oven takes 40 minutes to preheat, so I turned on the oven right after shaping, giving the rolls about 40 minutes of final proof. Since my mom prefers a slightly firmer, denser bite, I didn't proof them to a full double in volume. For a softer, fluffier roll, let them proof a bit longer. 5️⃣Bake at 180°C on the upper-middle rack for about 17 minutes. Brush with egg wash right before baking for a glossy finish (optional), and brush immediately with melted butter when they come out of the oven (also optional). Since every oven runs differently, adjust the temperature and bake time to suit your own oven. Wishing a very Happy Mother's Day to all mothers everywhere❤️❤️❤️. Notes (ZH): 母亲节快到了，给最爱我们的妈妈做一个爱心面包吧！ 这款面包非常简单易操作，而且非常省时，新手也友好，零失败，一起动手吧。 🍞用料：(可做5个手掌大的，或者6个，8个小一点的) 高筋粉250克，冰牛奶140克，鸡蛋30克，糖25克，盐2.5克，干酵母3克，室温软化的黄油15克，切碎的蔓越莓干35克。 🍞做法： 1️⃣把除黄油，蔓越莓干以外的所有材料放进搅拌筒，搅拌至可以拉出厚膜加入黄油搅拌至可以拉出一个比较薄的膜(不一定要出手套膜),然后加入切碎的蔓越莓干，搅拌均匀即可。 2️⃣面团从搅拌筒取出，手感非常好，不用发酵，直接分成等量的五份(也可以分成六份，或者八份，看个人喜好，分成五份的每一个的大小参照图二我手拿着的样子)。 3️⃣参照图三进行整形。 4️⃣我的烤箱预热需要40分钟，所以我整形完就直接预热烤箱了，相当于发酵了四十分钟左右。因为我妈喜欢吃比较实一点口感的，所以我没有发酵到两倍大，根据自己情况，可以发酵久一点口感会好一点。 5️⃣180度，中上层，17分钟左右，入炉前刷上蛋液(主要为了好看一点，不刷也可以),出炉的时候立马刷上一层融化的黄油(此动作也可以省略)。 因为烤箱脾气的差异，要根据自家烤箱情况来调整温度和时间。 最后祝天下所有母亲节日快乐❤️❤️❤️。 --- ### Bread Baking Basics: The Role of Every Ingredient in Pullman Loaves❗ | 面包小知识之吐司制作中各种成分的作用❗ - EN URL: https://www.sunflowerbakery.fyi/en/posts/6094b20c0000000021036d7f/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6094b20c0000000021036d7f/ - Category: toast - Yield: 1 450g loaves (一个吐司) - Ingredients (EN): Standard yeast ratio: 5g instant dry yeast per 500g bread flour (1%) - Ingredients (ZH): 通俗的说就是让面团变大。一般用量是500克面粉用5克干酵母这样的比例。 Notes (EN): 🔆1. Flour To bake great Pullman loaves, use bread flour with a protein content above 12.6%. Higher protein builds a stronger gluten network, which gives the dough both elasticity and extensibility. Besides protein content, check the ash content if it is listed on the bag. Ideally, look for a low ash content around 0.4%, which helps loaves rise tall with a fine, silky crumb. These are my personal takeaways from ten years of baking bread. You can find my detailed review of North American bread flours in my dedicated flour post. Photo 4 quotes Baker Junzhi's guide on selecting bread flour. 🔆2. Liquid (Mainly Milk or Water) Liquids serve two primary functions: first, hydrating the flour proteins so they bond into gluten; second, dissolving the dry ingredients so everything disperses evenly. We also frequently use icy cold liquid to keep dough temperature down, preventing premature fermentation in the mixer before reaching full windowpane, which would otherwise lead to a coarse, sponge-like crumb. 🔆3. Eggs Egg whites boost the dough's elasticity and extensibility. Egg yolks add rich color, sheen, and tenderness (thanks to their natural lecithin), keeping the baked loaf soft and pillowy. Using half to one whole egg in a single 450g loaf hits the sweet spot. 🔆4. Yeast Yeast drives fermentation, producing gas that makes the dough rise. The standard baseline ratio is 5g of instant dry yeast per 500g of flour (1%). 🔆5. Salt Salt plays two essential roles: it regulates yeast activity so fermentation doesn't run away too fast, and it strengthens the gluten network. Never skip the salt, even when baking sweet breads. 🔆6. Sugar First, sugar feeds the yeast to support steady fermentation. Second, sugar is hygroscopic, helping the crumb retain moisture. Third, sugar acts as a natural preservative to slow spoilage. Fourth, sugar promotes caramelization and golden crust browning. 🔆7. Butter Butter tenderizes the crumb, enriches the flavor and mouthfeel, and slows down staling (retrogradation). 🔆8. Dairy Products Yogurt, cream cheese, heavy whipping cream, sour cream, sweetened condensed milk, and baking milk powder all deepen milky aroma, improve crumb softness, and keep the bread fresh longer. Notes (ZH): 🔆1. 面粉 。 做吐司，要用高筋粉，并且建议要选择蛋白质含量高于12.6%的高筋粉，才能做出更好的吐司。因为蛋白质含量高让面团能更好的起筋，而面粉的筋度又让面团得到延伸。除了看蛋白质含量，还需要看灰粉的含量，如果包装上有标识的话，这个要尽量低，0.4左右比较理想，这样做出来的吐司才会长得高组织又细腻。这些是我个人入坑十年的感受，仅供大家参考，我用过的高筋粉品牌在介绍北美面粉那篇笔记有详细阐述。 图四是引用君之老师关于高筋粉的说明。 🔆2. 液体。 主要是牛奶或水 液体的作用，一是跟面粉水合后让蛋白质产生面筋。二是溶解各种干性用料，使各种用料能够完全充分的混合均匀。还有，我们很多时候需要用冰的液体，这样有助于控制面温。让面团不要因为温度过高而在出膜前提在发酵，这样的面包做出来口感比较粗，像海绵状。 🔆3. 鸡蛋 蛋白主要是增加面团的弹性和延展性。蛋黄会让面包更有光泽，颜色会更好看，就像前几天有一位姐妹问我的那个排包为什么会呈现出那个颜色，其中很大一个原因是我那天用的鸡蛋蛋黄特别黄。再有蛋黄还会让面包成品蓬松，不硬实。所以一般一个吐司加半到一个蛋正好可以达到以上效果。 🔆4.酵母 酵母的作用就是发酵，通俗的说就是让面团变大。一般用量是500克面粉用5克干酵母这样的比例。 🔆5. 盐 盐主要两个作用。一是控制酵母，不要发酵的过快。二是帮助面粉产生面筋。千万不要省略，不要说我做的甜面包盐就不放了，盐一定要放。 🔆6. 糖 一，糖是酵母的好朋友，可以帮助酵母更有效的作用。 二糖具有吸水性，可以帮助面团保持水分。 三，糖有防腐剂的作用，延缓面团变质。 四，糖还帮助面包上色。 🔆7.黄油 黄油不仅可以改良面包组织，让面团松软口感好，还可以延缓面团老化。 🔆8.各种乳制品。 酸奶，奶酪，淡奶油，酸奶油，炼乳，烘培奶粉。 这些乳制品可以增加面包的风味，改善面团的组织，并且延缓面包老化的速度。 Distilled Q&As (4): - Q: Wait, what do you mean? Can't Nippon Flour (Catherine) or Nisshin Camellia be used for toast? (什么意思？凯萨琳？山茶花不可以做吐司？) A: I never meant those two flours can't make toast! Thank you for pointing out how my phrasing could be misread. I have updated the post to clarify and added Baker Junzhi's notes on selecting bread flour. (我没有说过这两种面粉不能做吐司。感谢姐妹提醒，为了不再引起误会，我去文中修改。并且加上君之老师关于选择吐司面粉的建议。) - Q: Which bread flour brands do you recommend in North America? (推荐哪个高筋面粉) A: I currently use Bob's Red Mill Artisan Bread Flour and King Arthur Bread Flour. Both perform very well. (我目前用的是红磨坊跟 King Arthur,都不错) - Q: Does brown sugar or beet sugar behave differently from white cane sugar in bread? (红糖或者甜菜根糖效果跟白糖有差别吗) A: I haven't baked with beet sugar, but I have used brown sugar and definitely notice a difference in flavor, color, and moisture compared to white granulated sugar. (我没用过甜菜根糖。用过红糖，觉得跟白糖有区别) - Q: On overseas flour bags, all-purpose flour and bread flour nutrition labels often look very similar. How do you check the ash content when it isn't printed on the package? (想请教一个问题 国外多用途中筋面粉和面包面粉包装上说明含量看起来没有什么区别怎么看灰分量 没看到有这个标识) A: Indeed, most supermarket bags don't print ash content on the label, with the exception of Central Milling, which lists full specs (protein and ash) right on their packaging and website. (确实绝大多数我买到的都没有这项标注，除了 central milling家的，去看她家官网，都有标注。) --- ### Incredible Oven Spring & Silky Crumb: Egg & Milk Pullman Loaf❤️ | 爆发力超强内部组织超细腻的蛋奶吐司❤️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/6094798b000000002103eea7/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6094798b000000002103eea7/ - Category: toast - Fermentation: old-dough - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 180°C - Bake Time: 30 min - Ingredients (EN): With Old Dough: Egg 60g; With Old Dough: Old dough (pâte fermentée) 87g; With Old Dough: Bread flour 230g; With Old Dough: Sweetened condensed milk 10g; With Old Dough: Sugar 20g (add 15g more if you prefer a sweet loaf); With Old Dough: Salt 3g; With Old Dough: Icy cold milk 90g; With Old Dough: Instant dry yeast 3g; With Old Dough: Butter 20g; Without Old Dough: Egg 60g; Without Old Dough: Bread flour 270g; Without Old Dough: Sweetened condensed milk 10g; Without Old Dough: Sugar 20g (add 15g more if you prefer a sweet loaf); Without Old Dough: Salt 3g; Without Old Dough: Icy cold milk 120g; Without Old Dough: Instant dry yeast 3g; Without Old Dough: Butter 20g - Ingredients (ZH): 鸡蛋60克; 老面87克; 高筋粉230克; 炼乳10克; 糖20克(这个糖量吃起来一点不甜，可以做三明治的口感，喜欢甜口的，可以加糖15克); 盐3克; 冰牛奶90克; 干酵母3克; 黄油20克。; 鸡蛋60克; 高筋粉270克; 炼乳10克; 糖20克(这个糖量吃起来一点不甜，可以做三明治的口感，喜欢甜口的，可以加糖15克); 盐3克; 冰牛奶120克; 干酵母3克; 黄油20克。 Notes (EN): Our backyard hen laid an extra-large egg today, so I decided to bake an egg and milk Pullman loaf. Since I also had some leftover old dough (pâte fermentée) from yesterday, I made the old-dough version shown in the ingredient photo. Below, I have written out both versions: with and without old dough. ❤️At the end of this post, I shared my personal tips for preventing a dense gummy bottom streak and getting a tall oven spring. 🍞Ingredients: (For one 450g Pullman loaf pan) 🍭With Old Dough Version: Egg 60g, old dough (pâte fermentée) 87g, bread flour 230g, sweetened condensed milk 10g, sugar 20g (this amount tastes savory-neutral and works great for sandwiches; add an extra 15g sugar if you prefer a sweet loaf), salt 3g, icy cold milk 90g, instant dry yeast 3g, butter 20g. 🍭Without Old Dough Version: Egg 60g, bread flour 270g, sweetened condensed milk 10g, sugar 20g (savory-neutral for sandwiches; add 15g more for a sweet loaf), salt 3g, icy cold milk 120g, instant dry yeast 3g, butter 20g. 🍞Instructions: 1️⃣Mix all ingredients except the butter into a rough dough, then cover and chill in the refrigerator for 30 minutes (Photos 3 and 4). 2️⃣After chilling, the dough will easily mix to the thick membrane stage. Add the softened butter and mix until you reach full windowpane stage (a thin, translucent membrane). Shape into a tight ball for the first proof (Photo 5). 3️⃣Once doubled in size, gently degas, divide the dough into 3 equal portions, round into balls, and let bench rest for 15 minutes before shaping (Photos 6 and 7). 4️⃣Place in a warm, humid spot for the second proof until the pan is 90% full. Bake at 180°C for about 30 minutes, tenting with aluminum foil as soon as the top is golden brown. 5️⃣Tap the pan firmly on the counter upon removing from the oven, unmold immediately, and cool on a wire rack. 🔆Helpful Tips: 1. As the weather warms up, controlling dough temperature is critical. Chilling the mixed dough for 30 minutes solves this effortlessly. 2. Give the dough a full bench rest so it rolls out smoothly without snapping back. After rolling into an oval tongue shape, flip it over so the smooth skin faces outward when coiling. 3. Thin out the bottom edge before sealing, and pinch the seam gently rather than overly tight. 4. Ensure plenty of humidity during the second proof. 5. Bake your Pullman pan on the lower-middle rack. Strong bottom heat is essential to drive upward oven spring and prevent a dense gummy streak at the bottom. Notes (ZH): 今天家里的小母鸡下了个比较大的蛋，于是想着整一个蛋奶吐司，再加上昨天留了点老面，所以做了老面蛋奶吐司。图片上显示的各种材料是有老面的版本。但是我方子有无老面两个版本都写。 ❤️笔记最后有改善吐司沉积，让吐司长高的个人小心得。 🍞用料：(一个450克吐司模的量) 🍭有老面版： 鸡蛋60克，老面87克，高筋粉230克，炼乳10克，糖20克(这个糖量吃起来一点不甜，可以做三明治的口感，喜欢甜口的，可以加糖15克)，盐3克，冰牛奶90克，干酵母3克，黄油20克。 🍭无老面版： 鸡蛋60克，高筋粉270克，炼乳10克，糖20克(这个糖量吃起来一点不甜，可以做三明治的口感，喜欢甜口的，可以加糖15克)，，盐3克，冰牛奶120克，干酵母3克，黄油20克。 🍞做法： 1️⃣把用料中除黄油以外的所有用料混合好，进冰箱冷藏半小时。图三，图四。 2️⃣面团从冰箱拿出来后很轻松就打出厚膜，此时加入软化的黄油，打至出薄膜，滚圆发酵。图五。 3️⃣发酵到两倍大后，轻轻排气，把面团分成等量的三份，滚圆，松弛15分钟，然后整形。图六，图七。 4️⃣放到温暖湿润的地方发酵到九分满，烤箱180度，30分钟左右，中途表面上色后及时盖锡纸。 5️⃣震模，出模，晾凉。 🔆温馨提示： 1天气渐渐转热，控制面温尤其显得重要了，冰箱半小时很好地解决这个问题。 2松弛一定要到位，容易擀开整形。擀成牛舌状后要翻个面，这样光滑的那一面就在外面。 3收口处一定要薄，但又不要捏的太紧。 4二次发酵一定要有湿度环境。 5吐司要放中下层烤，底部受热很重要，可以让面团积极的往上长，有效改善底部沉积。 Distilled Q&As (5): - Q: Why does my dough feel very sticky toward the end of mixing? (面团打到最后比较粘手，是什么原因呢) A: Assuming the formula ratios and dough temperature are on track, keep mixing on low speed and scrape down the mixer bowl if it clings. Once the dough reaches full windowpane development, it will pull cleanly away from the bowl into a cohesive ball and won't stick to your hands. However, if the dough was already smooth and elastic earlier and then turned sticky and slack, it was overmixed and the gluten broke down. Keep practicing, you've got this! (如果方子没有问题的话，面温控制的好的话，低速继续打，如果沾缸就刮一下，等到面团达到完全扩展阶段的时候，就不粘手了，会紧紧的一坨，面缸表面也会非常干净了。 那在粘手之前有没有光滑的阶段？如果有那是打过了 再练练，加油姐妹。) - Q: What is the difference between baking this with old dough versus without old dough? (没有老面做出来和有老面做的有区别吗) A: 1. Old dough boosts fermentation speed. My yeast tends to start slowly, and adding old dough noticeably shortens proofing time. 2. Old dough refines the crumb structure and strengthens gluten elasticity, helping the loaf rise taller. 3. It slows down staling. The easiest way to get old dough is to mix a little extra dough whenever you bake bread and freeze or refrigerate the extra piece. You can also check my salted butter roll post for a dedicated old dough formula. (1,加了老面帮助发酵，我的酵母总是发酵很慢，用了老面有改善，缩短了发酵时间。2,老面会改善组织，增加面团筋性，从而帮助吐司长高。3,延缓面包老化。暂时想到这些 最简单的方法是做面包的时候多揉一些面，留出来就是老面。或者专门做一下，我的盐可颂，日式海盐卷里面有做法。) - Q: If I want to bake this as a lidded Pullman loaf, what adjustments should I make? (请问老师，如果我要加盖烤的话，那么有什么地方需要注意或者修改的呢？) A: For a lidded square loaf, proof until the pan is 70% to 80% full rather than 90% full. In my oven, a lidded pan also needs a few extra minutes of bake time compared to an open-top mountain loaf. (加盖的话二发到七八分满的样子烤，不要九分满。我的烤箱烘烤时间要比山形吐司多几分钟。) - Q: My recent loaves have been so frustrating: weak dough, coarse crumb, and a gummy bottom streak. I feel like giving up! (最近的吐司都很糟心，面团不够有劲儿，组织粗糙有沉寂，都不想做了) A: Could it be your flour? Try switching to a high-protein bread flour. Also, don't hesitate to take a few days off! My own baguette practice lately has been rough too, even worse than loaves I baked years ago. Don't get discouraged; let's keep practicing together! (是不是面粉不对？换面粉试试。还有，可以停几天再做，我最近做法棍，也是非常不行，一次不如一次，几年前做的都比这几天的好。我要继续练习。不要泄气，一起加油) - Q: What does 'bench rest' mean? (什么叫松弛呢？) A: It simply means covering the divided dough balls and letting them sit undisturbed on the counter for 15 minutes so the gluten relaxes before rolling out. (就是面团放着，盖起来，不要动，让它睡觉一会) --- ### ❤️Pull-Apart Matcha Pullman Loaf❤️ 100% Sponge Method❤️ | ❤️手撕抹茶吐司❤️100%中种法❤️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60932c9b000000000102b7ff/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60932c9b000000000102b7ff/ - Category: toast - Fermentation: sponge - Oven Temp: 180°C - Bake Time: 32 min - Ingredients (EN): Sponge: Bread flour 250g; Sponge: Matcha powder 6g; Sponge: Milk 175g (hold back 15g to add gradually); Sponge: Instant dry yeast 3g; Main Dough: Sugar 15g; Main Dough: Sweetened condensed milk 10g; Main Dough: Salt 3g; Main Dough: Heavy whipping cream 10g; Main Dough: Butter 20g - Ingredients (ZH): �中种: 高筋粉250克; �中种: 抹茶粉6克; �中种: 牛奶175克(请预留15克牛奶，看情况慢慢加); �中种: 干酵母3克。; �主面团: 糖15克; �主面团: 炼乳10克; �主面团: 盐3克; �主面团: 淡奶油10克; �主面团: 黄油20克。 Notes (EN): The advantages of the 100% sponge (Chongzhong) method are: 1. The dough develops a full windowpane very easily. 2. It is a great time-saver once you plan your schedule: spend just a few minutes mixing the sponge the night before, and the next day you simply mix briefly, shape, pan, and proof once. 3. As the weather gets warmer, a chilled overnight sponge keeps your dough temperature naturally cool. 🍞Ingredients: 🍭Sponge (Chongzhong): Bread flour 250g, matcha powder 6g, milk 175g (hold back 15g of milk to add gradually as needed), instant dry yeast 3g. 🍭Main Dough: Sugar 15g, sweetened condensed milk 10g, salt 3g, heavy whipping cream 10g, butter 20g. 🍞Instructions: 1️⃣The night before, mix the sponge ingredients into a ball, let it ferment at room temperature for about 1 hour, then cover and refrigerate overnight for 12 to 17 hours. 2️⃣The next day, tear the chilled sponge into small pieces and place them in the mixer bowl with all main dough ingredients except the butter. Mix until the dough pulls a thick membrane, then add the softened butter and mix to full windowpane stage (a thin, translucent membrane). 3️⃣Divide immediately into 3 equal portions, roll out, coil, and place into your 450g Pullman pan. 4️⃣Proof in a warm, humid spot until 80% full, then bake at 180°C for about 32 minutes, tenting with aluminum foil once the top browns. 🔅Since flour absorption varies, hold back a little liquid and add it gradually. Every oven runs differently, so adjust the temperature and bake time based on how you normally bake Pullman loaves. Notes (ZH): 中种吐司的优点是1,面团容易出膜。2,合理安排好时间，其实是很省时的。只要头天晚上花一点点时间把面团整好，第二天稍微打打就直接整形入模发酵。3天气越来越热，用中种完全不要担心面温会偏高。 🍞用料： 🍭中种：高筋粉250克，抹茶粉6克，牛奶175克(请预留15克牛奶，看情况慢慢加)，干酵母3克。 🍭主面团：糖15克，炼乳10克，盐3克，淡奶油10克，黄油20克。 🍞做法： 1️⃣头天晚上把中种用料混合好揉成一个面团，室温发酵一个小时左右，进冰箱冷藏一夜，12至17小时左右。 2️⃣第二天把中种撕成小块，加入主面团中除黄油以外的所有材料，打至可以拉出厚膜，加入黄油，打至出薄膜 3️⃣分成等量的三份，擀卷入模。 4️⃣发酵至八分满，180度，32分钟左右，中途及时盖上锡纸。 🔅面粉吸水量不同，要预留一些液体慢慢加。烤箱脾气不一样，要根据自家烤箱平时烤吐司的时间温度来调整。 Distilled Q&As (21): - Q: Is the hydration on the low side? My mixed sponge felt as firm as steamed bun dough. (这个含水量是不是不太高啊？我感觉我面团揉好后的状态跟平时做包子馒头的面团差不多) A: Do you mean at the sponge stage? Yes, the sponge itself is intentionally quite firm, and different flours absorb liquid differently. Once you add the main dough ingredients (sugar, condensed milk, cream, and butter) the next day, the dough softens right up into a supple, non-sticky toast dough. When shaping, dust the counter lightly with flour if needed, roll into an oval, flip it over, fold both sides toward the center, and roll it up. And if you see tiny white flecks, that is just unhydrated flour from the sponge if it wasn't kneaded evenly the night before. (是中种的时候吗？大概是面粉吸水量不一样，我的很干，偏干，第二天加了主面团的用料以后才缓解。 谢谢妹妹提醒，我去方子里再提醒一下 对的，加了主面团以后一开始是湿的，用手抓一抓捏一捏，机器打打，很快就融合，融合好以后，面团不湿不粘，手感很好 就是跟平时别的吐司面团差不多的状态 噢噢。那整形的时候案板上撒一点点干粉，防沾，擀成牛舌状以后，翻个面，再，左右各折叠到中间，再卷起来。我这篇笔记里没有拍过程图。希望你成功 去看了一下，还不错的，比我的第一次好太多太多了，我的第一个吐司可以放身上防身用的 面团有没有打出手套膜？ 第一次这样真心不错，加油，多练练会更好 大概是中种的时候面粉没揉开。那些白色应该是面粉) - Q: If I want to substitute yogurt (like thick Greek or drinking yogurt) for the milk in this recipe, how many grams should I use? (请问配方里的牛奶换算成酸奶（比如安慕希）是多少克合适呀？) A: Regular yogurt is around 80% water, while milk is about 88% water. Since 175g of milk provides roughly 154g of water (175 x 0.88), you would need about 190g of yogurt (190 x 0.80 = 152g) to get the same hydration. To be safe, always hold back 15g to 20g and add it gradually as the dough mixes. (一般的酸奶含水量80%左右，牛奶87,88%左右，稍微换算一下。保险起见，做的时候还是预留一部分慢慢加 175克的88%是154左右，酸奶80%左右需要用到190克左右，这样都相当于是154克左右的水 妹妹，是不是我刚才删我自己的一条回复的时候把你评论删了，我现在打开看到有你的一条评论显示已删除，我没看到是啥，再发一遍哈) - Q: In Step 3, after rolling out and placing the coils in the pan, does it only proof that one time? (请问：第三步骤擀卷入模就发酵一次是吗？) A: Yes! Because the sponge already fermented overnight, you shape it right after mixing the main dough and give it just one final proof in the pan. And for mixing the sponge the night before, you can easily do it by hand: stir into shaggy flakes with chopsticks, knead briefly into a ball, rest covered for 15 minutes, then knead a few more times until smooth. (都可以。因为揉匀就可以了。手揉的话可以，筷子搅拌成棉絮状，用手揉一揉，盖上盖子，十五分钟以后，再揉一揉，就好了，非常容易就揉到比较光滑的面团状态了。) - Q: Mine failed! When dividing the dough there were lots of gas bubbles. I don't know if I overmixed it in the warm weather, and after proofing to 80% full it didn't rise at all in the oven or shred, leaving coarse holes like a steamed cake. (我的失败了，分小剂的时候好多气孔，不知道是不是揉过了，加上天气热，容易断筋，结果是发酵发到八成，烤出来没有继续膨胀，也没有拉丝，有发糕一样的气孔) A: With warm weather, it sounds like the dough over-proofed or got too warm during mixing. Over-fermented dough loses its gluten structure and oven spring, resulting in a coarse, cake-like crumb. (有可能是天气太热，一不小心发酵过了 会，发酵过了，组织粗糙) - Q: Does the final proof on the second day require humidity? (第二天的发酵对湿度有要求吗？) A: Yes. After shaping and panning, place the loaf in a warm, humid environment. I proof mine inside the turned-off oven with a bowl of hot water to provide warmth and steam, swapping out the hot water twice during proofing. (有，整形完了以后，放到温暖湿润的地方发酵，我是放一盆热水在烤箱里制作热量跟湿气，中途换了两次水。) - Q: Can I replace the heavy whipping cream with regular milk? (淡奶油可以换成纯奶嘛？) A: Yes, you can. Just don't swap it 1:1; use slightly less milk (around 6g to 7g) because milk has a higher water content than heavy cream. (可以，用牛奶的话记得不要等量替换，要减量一些，因为牛奶的含水量比淡奶油高。) - Q: Is there any difference in texture between the 100% sponge method and the 70% sponge method? (100%中种与 70%口感有啥区别吗) A: Honestly, I can't taste a difference between the two, so I prefer 100% sponge simply because weighing all the flour at once is more convenient. (口感我吃不出差别，就是感觉100%方便些) - Q: Just finished baking this and it turned out amazing! It rose so tall toward the top heating element that I tented it with foil right away. It shreds beautifully and is super soft and delicious. Thank you so much for sharing this recipe! (刚做完！非常好！上色我控制不了，因为长高的时候就差不多接近导热管了看到上色差不多就加锡纸了，但颜色还会加深，还好烤出来不影响口感。非常拉丝！软！好吃！长高真的很好看！评论如果可以放照片我就放我做好的出来了，可惜不行。这个方子我是第一次做，感谢作者！感谢您！) A: That makes me so happy, even happier than when I bake a great loaf myself! (太开心啦，比我自己做成功还开心) - Q: How can I tweak the formula to make the crumb even moister and softer? (求教，我想让口感更湿软点 怎么改配方呢) A: Check out my Matcha Hokkaido Milk Pullman Loaf post, which has higher cream and hydration for an ultra-moist texture. (妹妹看一下我的北海道吐司抹茶味笔记) - Q: Mine failed! When dividing the dough there were lots of gas bubbles. I don't know if I overmixed it in the warm weather, and after proofing to 80% full it didn't rise at all in the oven or shred, leaving coarse holes like a steamed cake. (我的失败了，分小剂的时候好多气孔，不知道是不是揉过了，加上天气热，容易断筋，结果是发酵发到八成，烤出来没有继续膨胀，也没有拉丝，有发糕一样的气孔) A: With warm weather, it sounds like the dough over-proofed or got too warm during mixing. Over-fermented dough loses its gluten structure and oven spring, resulting in a coarse, cake-like crumb. (有可能是天气太热，一不小心发酵过了 会，发酵过了，组织粗糙) - Q: If I want to substitute yogurt (like thick Greek or drinking yogurt) for the milk in this recipe, how many grams should I use? (请问配方里的牛奶换算成酸奶（比如安慕希）是多少克合适呀？) A: Regular yogurt is around 80% water, while milk is about 88% water. Since 175g of milk provides roughly 154g of water (175 x 0.88), you would need about 190g of yogurt (190 x 0.80 = 152g) to get the same hydration. To be safe, always hold back 15g to 20g and add it gradually as the dough mixes. (一般的酸奶含水量80%左右，牛奶87,88%左右，稍微换算一下。保险起见，做的时候还是预留一部分慢慢加 175克的88%是154左右，酸奶80%左右需要用到190克左右，这样都相当于是154克左右的水 妹妹，是不是我刚才删我自己的一条回复的时候把你评论删了，我现在打开看到有你的一条评论显示已删除，我没看到是啥，再发一遍哈) - Q: Just finished baking this and it turned out amazing! It rose so tall toward the top heating element that I tented it with foil right away. It shreds beautifully and is super soft and delicious. Thank you so much for sharing this recipe! (刚做完！非常好！上色我控制不了，因为长高的时候就差不多接近导热管了看到上色差不多就加锡纸了，但颜色还会加深，还好烤出来不影响口感。非常拉丝！软！好吃！长高真的很好看！评论如果可以放照片我就放我做好的出来了，可惜不行。这个方子我是第一次做，感谢作者！感谢您！) A: That makes me so happy, even happier than when I bake a great loaf myself! (太开心啦，比我自己做成功还开心) --- ### Strong Oven Spring❗ Savory Bacon & Cheese Pullman Loaf | 爆发力强❗芝士奶酪培根咸吐司 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6092fa030000000021034c6d/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6092fa030000000021034c6d/ - Category: toast - Fermentation: sponge, old-dough, direct - Oven Temp: 180°C - Bake Time: 32 min - Ingredients (EN): Sponge: Bread flour 270g; Sponge: Water 170g; Sponge: Instant dry yeast 3g; Main Dough: Sugar 10g; Main Dough: Salt 3g; Main Dough: Room-temperature softened butter 20g - Ingredients (ZH): �中种: 高筋粉270克; �中种: 水170克; �中种: 干酵母3克; �主面团: 糖10克; �主面团: 盐3克; �主面团: 室温软化的黄油20克 Notes (EN): This Pullman loaf has a super fine, pillowy crumb packed with savory bacon and melted cheese. If you love savory breads, this one is well worth a try. 🍞Ingredients: (For one 450g Pullman loaf pan) 🍭Sponge (Chongzhong): Bread flour 270g, water 170g, instant dry yeast 3g 🍭Main Dough: Sugar 10g, salt 3g, room-temperature softened butter 20g 🍭Fillings & Topping: Cooked bacon bits, shredded mozzarella or cheddar cheese, grated Parmesan cheese (Photo 7). 🍞Instructions: 1️⃣In a mixing bowl, stir the sponge ingredients with chopsticks until shaggy flakes form, then knead by hand into a rough ball. Cover with plastic wrap and let rest for 15 minutes. Knead briefly until smooth, cover again, and let ferment at room temperature for 1 hour before refrigerating overnight for 12 to 17 hours. 2️⃣The next day, take out the chilled sponge, tear it into small pieces, and mix with the sugar and salt from the main dough until evenly incorporated and reaching the thick membrane stage. Add the softened butter and mix until you reach full windowpane stage (a thin, translucent membrane). 3️⃣Divide the dough into 3 equal portions. Roll each piece out as shown in Photo 6, scatter cooked bacon bits and shredded cheese over the surface, roll up into coils, and place into the Pullman pan. (Today I held back a piece of dough to use as old dough and baked the rest in a 350g pan, which is why my photo shows 5 smaller coils instead of 3). 4️⃣Proof in a warm, humid spot until 80% to 90% full. Sprinkle grated Parmesan cheese on top and bake at 180°C for about 32 minutes, tenting with aluminum foil once the top browns. 5️⃣Remove from the oven, tap the pan firmly to release steam, unmold immediately, and cool on a wire rack. 🔅Helpful Tips: 1. The sponge dough will feel fairly firm at first. Don't rush to add extra water the night before; wait until the next day when mixing with the main dough, and trickle in a tiny bit of water only if needed. 2. Because the overnight sponge already acts as the first fermentation, do not bulk ferment after mixing the main dough on Day 2. Divide into 3 portions and shape right away. 3. Flour absorption and oven calibration vary, so adjust hydration and bake time to suit your setup. Notes (ZH): 这个吐司面包体非常细腻柔软，夹馅咸香，如果喜欢咸口面包的小伙伴，非常值得一试。 🍞用料：(450克吐司模一个) 🍭中种：高筋粉270克，水170克，干酵母3克 🍭主面团：糖10克，盐3克，室温软化的黄油20克 🍭其他：熟培根粒，芝士碎，帕玛森奶酪粉。(图七) 🍞做法： 1️⃣把中种用料放盆里用筷子搅拌成棉絮状，然后用手整成一个面团，盖上保鲜膜静置15分钟左右，用手稍微揉揉，盖上保鲜膜，室温发酵一个小时，送进冰箱冷藏过夜，12至17小时都可以。 2️⃣第二天取出中种面团，撕成小块，跟主面团中的糖，盐一起搅拌混合均匀后至可以拉出厚膜，加入黄油，搅拌至可以拉出薄膜。 3️⃣把面团等分成三份，整形如图六所示，铺上芝士跟培根碎，擀卷入模。(我今天用的是350克吐司模，我留了一部分面团出来做老面，做了一个350克模子的吐司，所以图片上是五个擀卷而不是我描述的三个擀卷)。 4️⃣温暖湿润的地方发酵到八九分满，表面撒上帕玛森奶酪粉，180度，32分钟左右，中途及时盖上锡纸。 5️⃣出炉，震模，脱模，晾凉。 🔅温馨提示： 1,中种的面团偏干，不要急着加水，第二天跟主面团用料混合的时候如果还有点干再一点一点加一点水。 2,因为中种的过程其实已经是经历了一次发酵了，所以第二天打好面团后不要发酵，直接分成三份整形即可。 3,面粉吸水量有差异，烤箱脾气也不一样，需要自己相应调整。 --- ### ❤️No-Knead, Foolproof, Low-Calorie Oil-Free Spelt & Walnut Bread | ❤️免揉零失败低卡无油斯佩尔特全麦核桃包 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6090743000000000010240ba/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6090743000000000010240ba/ - Category: buns - Oven Temp: 180°C - Bake Time: 31 min - Ingredients (EN): Whole grain spelt flour 100g (or substitute an equal weight of another flour); Bread flour 180g; Water 185g; Salt 6g; Sugar 10g; Instant dry yeast 3g - Ingredients (ZH): 用料: 斯佩尔特spelt小麦粉100克(可以用等量的别的面粉替代); 用料: 高筋粉180克; 用料: 水185克; 用料: 盐6克; 用料: 糖10克; 用料: 干酵母3克 Notes (EN): A friend gifted me a bag of freshly stone-milled spelt flour from a local mill. It smells incredible, so today I baked this loaf with spelt flour, though you can easily substitute regular whole wheat flour. This recipe requires zero bread-making experience. It is foolproof, healthy, quick, and delicious, with a soft crumb rather than a chewy country crust. 🍞Ingredients: Whole grain spelt flour 100g (or substitute an equal weight of whole wheat flour), bread flour 180g, water 185g, salt 6g, sugar 10g, instant dry yeast 3g, mixed nuts and dried fruit to taste, a small handful of rolled oats for topping. 🍞Instructions: 1️⃣Combine all ingredients except the nuts, dried fruit, and rolled oats in a large bowl. Stir with chopsticks into shaggy flakes, bring together by hand into a rough dough, cover with plastic wrap, and let autolyse (hydrate) at room temperature for about 15 minutes. 2️⃣After 15 minutes, grab one edge of the dough, stretch it up, and press it into the center. Rotate the bowl a quarter turn and repeat 4 to 5 times. Flip and tidy the dough; after just 8 quick folds in total, the dough will already look smooth (Photo 4). 3️⃣Add your favorite nuts and dried fruit. I folded in a handful of walnuts, a handful of pumpkin seeds, some raisins, and a handful of dried cranberries until evenly distributed (Photo 4). 4️⃣Skip the first proof and shape the dough right away as shown in Photo 5. 5️⃣Place in a warm, humid spot to proof until roughly 1.5 times its original size. Mist the surface with water and coat with rolled oats. 6️⃣Bake at 180°C for about 31 minutes. 🎈 This oil-free, low-sugar bread is healthy, delicious, and effortless. I often mix a loaf in the evening with just a few minutes of hands-on work so my family has a nutritious homemade breakfast the next morning❤️❤️. Finally, since flour absorption varies, hold back 15g of water and add it gradually. Adjust the temperature and time to suit how your oven runs, using the same settings you would for a standard Pullman loaf. Notes (ZH): 朋友送了我一袋磨坊现磨的斯佩尔特(spelt)小麦粉，非常香，所以我今天整的这个是用这种小麦粉的,也可以用别的全麦粉替代。 这款面包不需要基础，零基础零失败，健康，快手，美味。用料也灵活。口感不同于欧包，是松软的。 🍞用料：斯佩尔特spelt小麦粉100克(可以用等量的别的面粉替代),高筋粉180克，水185克，盐6克，糖10克，干酵母3克，果仁果干若干，麦片一点点。 🍞做法： 1️⃣把除果仁果干麦片以外的所有配料放进一个大碗，用筷子搅拌成棉絮状后，用手整理成一个面团，盖上保鲜膜，室温水合十五分钟左右。 2️⃣十五分钟后，把面团一角拉起往中间摁下，转一下再拉起一角往中间摁下，一边转一边重复四五次，再整理一下面团，一共就揉了八下，面团就光滑了。(图四) 3️⃣此时加入喜欢的果仁果干，我加了一手把核桃仁，一把南瓜子，一点葡萄干，一把蔓越莓干，揉入面团。(图四) 4️⃣不用发酵，直接整形，如图五所示。 5️⃣放到温暖湿润的地方发酵至1.5倍大左右，喷上水，铺上燕麦片。 6️⃣180度，31分钟左右。 🎈 这款面包无油低糖低卡健康美味，做起来快手又零失败，我经常晚上做，只需要花一点点时间，换来家人第二天早上健康的早餐❤️❤️。 最后，因为面粉吸水量有差异，请预留15克液体慢慢加。烤箱脾气差异，请根据自家烤箱脾气调整，跟烤吐司一样的温度，差不多的时间。 Distilled Q&As (4): - Q: Can I leave out the sugar completely? (可以不放糖吗) A: 10g of sugar is already very low, so I recommend keeping it in. The yeast needs a little sugar to ferment actively. (这个糖很少了，还是要放一点儿的，酵母需要糖才可以更好的发挥作用) - Q: Love that this is oil-free, low-sugar, and single-proof! Can I mix the dough in a stand mixer instead? (太好了，要试试，一次发酵，无油低糖，正合我意请问用厨师机打成团可以吗) A: Yes, a stand mixer works great too. (嗯嗯，可以的) - Q: With such wonderful freshly milled spelt flour at a high percentage, it might be nice to use fewer nuts and dried fruit so you can really taste the grain itself! (这么好的面粉，比例用的也挺高的，最好果干坚果少一点，感受感受面粉味道哈，毕竟很多人都吃不到这个粉) A: True, this freshly milled spelt flour really is wonderfully fragrant and nutty on its own! (，这粉真的是蛮香蛮好吃的) - Q: I bought a 225g Sanneng Pullman loaf pan. How many grams of flour should I use for it? Customer service had no idea! (请问。。。。我买了一个225克的三能吐司模具 我应该最多用多少克的面粉啊？ 我问客服居然不知道 让我百度 百度出来貌似是450克) A: I haven't used a 225g Pullman pan myself. Could you tell me its length, width, and height? I can calculate how much flour you'll need based on its volume. (妹妹我没有用过225克吐司模。可以告诉我长宽高吗？我想根据它的容量来算一下大概需要多少面粉) --- ### 35% Dark Rye Pullman Loaf❤️ Healthy, Low-Calorie & Milky Soft | 黑麦(Rye)裸麦35%全麦吐司❤️低卡降脂减肥 - EN URL: https://www.sunflowerbakery.fyi/en/posts/608f6b27000000002103ee60/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/608f6b27000000002103ee60/ - Category: toast - Fermentation: tangzhong - Oven Temp: 180°C - Bake Time: 35 min - Ingredients (EN): Yield: One 450g Pullman loaf pan; Tangzhong (Water Roux): Rye flour 20g; Tangzhong (Water Roux): Water 100g; Autolyse Dough: Rye flour 70g; Autolyse Dough: Water 50g; Main Dough: Bread flour 170g; Main Dough: Egg 40g; Main Dough: Heavy whipping cream 30g; Main Dough: Salt 3g; Main Dough: Thick plain yogurt 30g; Main Dough: Sweetened condensed milk 10g; Main Dough: Sugar 15g; Main Dough: Butter 20g; Main Dough: Instant dry yeast 4g - Ingredients (ZH): 用料: 一个450克模子的量; �汤种用料: 裸麦20克; �汤种用料: 水100克; �水合用料: 裸麦70克; �水合用料: 水50克; 高筋粉170克; 蛋40克; 淡奶油30克; 盐3克; 厚酸奶30克; 炼乳10克; 糖15克; 黄油20克; 干酵母4克 Notes (EN): A milky, soft whole-grain loaf made with 35% rye flour. You can also use this exact formula with whole wheat flour in place of the rye. Note that the grain used here is true rye (Secale cereale), not purple/black wheat. Rye is packed with nutrition, but its proteins cannot form a cohesive gluten network (see Photo 7), and rye dough feels very sticky, almost like wet clay. Because of this, loaves made with a high percentage of rye won't rise tall and will have a denser, sponge-like crumb. Today I baked both a 35% rye loaf and a 75% rye loaf side by side to compare, along with my earlier 50% rye loaf in Photos 8 and 9. 🎈Below is the formula for the 35% rye loaf, which gives a wonderful balance of nutrition and soft, feathery texture. 🍞Ingredients: (For one 450g Pullman loaf pan) 🍄Tangzhong (Water Roux): Rye flour 20g, water 100g 🍄Autolyse Rye Dough: Rye flour 70g, water 50g 🍄Main Dough: Bread flour 170g, egg 40g, heavy whipping cream 30g, salt 3g, thick plain yogurt 30g, sweetened condensed milk 10g, sugar 15g, butter 20g, instant dry yeast 4g 🍞Instructions: 1️⃣Microwave the Tangzhong ingredients for 30 seconds, stir well, then microwave for another 10 seconds until thickened into a paste. (See my dedicated Tangzhong post for full details). 2️⃣Mix the autolyse rye flour and water together. Cover both the Tangzhong and the hydrated rye dough and refrigerate for at least 1 hour. 3️⃣Mix all main dough ingredients except the butter into a rough dough and refrigerate for 30 minutes to autolyse. 4️⃣Take the chilled Tangzhong, hydrated rye dough, and main dough out of the fridge and place them all into the stand mixer bowl. Mix until the dough pulls a thick membrane, then add the softened butter and mix until it reaches full windowpane stage. Shape into a smooth ball for the first proof. 5️⃣Once doubled in size, gently degas, divide into 3 equal portions, and let bench rest for 15 minutes. Roll out, coil, and place into the Pullman pan, then transfer to a warm, humid spot for the second proof. 6️⃣Proof until 80% full. Bake at 180°C for about 35 minutes. 🔅Baker's Notes: 1. Because rye lacks gluten-forming ability, pre-gelatinizing part of the rye in a Tangzhong and hydrating the rest, combined with yogurt and heavy whipping cream, makes the dough much easier to handle and gives a tender crumb, while sweetened condensed milk adds a lovely milky aroma. 2. If you love a tall, feathery pull-apart crumb, stick to 35% to 50% rye; anything around 75% rye will have a denser, sponge-like texture. 3. Flour absorption varies, so hold back a little liquid and add it gradually. 4. In Step 3, the main dough will feel quite dry on its own. That is completely normal: do not add extra water, because once it mixes with the high-hydration Tangzhong in Step 4, the consistency will be spot on. 5. Adjust baking temperature and time according to how your oven runs. Notes (ZH): 奶香柔软的一款全麦吐司。此方也适用于用小麦全麦替代裸麦。 这里用的黑麦不是黑小麦，是裸麦Rye。裸麦营养价值很高，但是，她不能生成面筋(参考图七)，并且面团很黏，就像小时候玩泥巴的那种手感，所以，如果用量大做成的吐司是长不高，并且里面是海绵状的。今天我做了一个35%的跟75%的来对比一下。参考图八，九。我前面有一篇笔记写过50%的，为了直观的对比，我把这三种不同含量的照片放在了图八。 🎈下面的方子是35%裸麦的。75%的估计大家都不会去做，暂时这一篇就不写了。 🍞用料:一个450克模子的量 🍄汤种用料：裸麦20克，水100克 🍄水合用料：裸麦70克，水50克 🍄主面团用料：高筋粉170克，蛋40克，淡奶油30克，盐3克，厚酸奶30克，炼乳10克，糖15克，黄油20克，干酵母4克 🍞做法： 1️⃣汤种用料微波炉转30秒，然后10秒做成汤种。具体做法参照我专门一篇汤种制作笔记。 2️⃣水合用料混合好。把汤种跟水合好的面团都放进冰箱，冷藏一小时以上。 3️⃣主面团中除黄油以外的所有用料搅拌成一个面团，进冰箱水合半小时。 4️⃣把冰箱里的汤种，水合面团，水合主面团都取出来放入搅拌机一起打面，打至拉出厚膜加入黄油打至出薄膜。滚圆面团，进行发酵。 5️⃣发酵到两倍大，轻轻排气，分成等量的三份，松弛十五分钟后整形擀卷入模。放到温暖湿润的地方发酵 6️⃣发酵至八分满。180度，35分钟左右。 🔅心得： 1因为裸麦的特殊性，用了汤种加水合的处理，再加上酸奶跟淡奶油的改善面团的作用，使得面团比较理想。加了炼乳，又带着奶香。总体而言，这款吐司口感很棒，营养又好，我经常做。 2如果喜欢拉丝吐司的，高于75%的裸麦吐司不建议做，除非喜欢海绵口感。 3面粉吸水性差异不小，建议预留一部分液体慢慢加。 4主面团混合好的时候有点干是对的，不要急着加水，因为到时候会跟汤种混合，汤种含有大量水分，混合后就刚刚好。 5烤箱脾气不一样，也是要自行调整 --- ### Pull-Apart‼️ Honey Yogurt Pullman Loaf‼️ Single-Proof Method‼️ | 手撕‼️蜂蜜酸奶吐司‼️一次发酵‼️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/608df0860000000021036830/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/608df0860000000021036830/ - Category: toast - Fermentation: direct - Ingredients (EN): Bread flour 270g; Thick plain yogurt 90g; Honey 20g; Sugar 15g; Salt 3g; Icy cold water 60g; Egg 30g (half an egg); Sweetened condensed milk 10g; Instant dry yeast 3g; Room-temperature softened butter 25g - Ingredients (ZH): 高筋粉270克; 稠厚原味酸奶90克; 蜂蜜20克; 糖15克; 盐3克; 冰水60克; 鸡蛋半个(30克); 炼乳10克; 干酵母3克; 室温软化的黄油25克 Notes (EN): Temperatures have been climbing over the past few days, and yogurt loaves always have a refreshing, cool mouthfeel when you take a bite. So I decided to bake a honey yogurt Pullman loaf today, which also let me use up the last bit of honey in the jar. 🍞Ingredients: Bread flour 270g, thick plain yogurt 90g, honey 20g, sugar 15g, salt 3g, icy cold water 60g, half an egg (30g), sweetened condensed milk 10g, instant dry yeast 3g, room-temperature softened butter 25g. 🍞Instructions: Follow the exact same single-proof Pullman loaf method described in my previous posts (mix to full windowpane, divide into 3, bench rest, roll out and coil into a 450g pan, proof to 80%-90% full, and bake). I'm not sure why, but loaves made with a generous amount of yogurt always leave a lovely, cool sensation on the palate. It feels so summery and refreshing. As always, adjust the baking temperature and time to suit how your oven runs, and hold back a little water to add gradually according to your flour's absorption. Notes (ZH): 这几天气温有点升高，酸奶吐司在吃的时候总会给我一丝丝冰凉清凉的感觉，于是就想到整一个蜂蜜酸奶吐司，顺便把家里的最后一点蜂蜜用掉。 🍞用料：高筋粉270克，稠厚原味酸奶90克，蜂蜜20克，糖15克，盐3克，冰水60克，鸡蛋半个(30克),炼乳10克，干酵母3克，室温软化的黄油25克 🍞做法跟前几篇笔记里一次发酵的吐司做法一样。 不知道为什么大量酸奶做出来的吐司咬一口嘴巴里就有丝凉的感觉。总之，很夏天很喜欢。 最后，还是要根据自家烤箱脾气调整温度跟时间。根据面粉吸水量调整液体量，预留一点慢慢加。 --- ### Essential Guide: My Honest Review of North American Baking Flours ❤️ | 干货‼️北美面粉不完全总结❤️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/608b884b000000002103f1bb/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/608b884b000000002103f1bb/ - Category: buns - Fermentation: levain Notes (EN): After ten years of baking bread, I have tried plenty of flours. Here is a summary of the ones I have used over the years. When choosing flour, I follow two general rules: 1. Never buy bleached flour. 2. Buy organic whenever possible. Let's take a closer look below. By function, flour is divided into bread flour, all-purpose flour (used for steamed buns, mantou, and handmade noodles), and cake flour. By brand, the most common ones in North America are King Arthur, Bob's Red Mill, Gold Medal, and Central Milling, along with various grocery store house brands that I won't list one by one. Here are my impressions of each category of flour. 🎈All-purpose flour (Photo 1): These are all flours I have used, liked, and recommend. I left out the ones I tried and didn't like. All six of these are great, but following my rule of choosing organic whenever possible, my top recommendation is Central Milling. If you can find it at Costco, the price is fantastic too. My second choice is King Arthur Organic. 🎈Cake flour (Photo 2): All of these are good. The Central Milling one in the bottom right corner is organic. Ever since I discovered it last year, it has been my go-to. 🎈Bread flour (Photo 3): King Arthur and Bob's Red Mill are the two I have used the most over the years. Both are excellent and equally great. White Lily is one I spotted at Walmart last year and bought to try. It was a wonderful surprise, producing Pullman loaves with a great feathery shred and a fine crumb structure, so I recommend it. I might have had overly high expectations for Central Milling's High Mountain high-protein bread flour. The bread didn't turn out as fine-crumbed as I imagined. Looking at the specs, although the protein content is high, the ash content is also quite high, which is probably why. The last one in the bread flour photo is what I bought when I first started baking bread and knew nothing. It makes loaves with a great feathery shred, but the downside is that the flour is bleached. Whole wheat flour (Photo 4): I highly recommend the Central Milling one in the bottom right corner. It is super fragrant and high in protein, making whole wheat loaves with great crumb structure and tall oven spring. You can check my whole wheat loaf posts for photo proof, and it is organic too. The third one in the top row of the whole wheat photo makes super fragrant naan. It is organic, offers great value for money, and is also what I use daily to feed my sourdough starter. Photo 5 is listed separately because I use it specifically for pizza, and it makes super fragrant pizza crust. I also added notes on a few other specialty flours directly onto the photos due to the word limit. As for where to buy, regular grocery stores carry most of these, except Central Milling. Costco only carries their all-purpose flour, so I buy the rest from their official website. If you live near one of their stores, you can order online and pick it up in store to save on shipping. They never offer free shipping regardless of how much you buy, and shipping gets expensive for big orders because flour is heavy. Notes (ZH): 入坑十年，用了不少面粉，做个小结，都是我这些年用过的。 关于选择，我自己有一个粗旷的大方向，1就是不买漂白过的。2,能买有机的尽量买有机的。 下面具体来看看 从功能来分，分为高筋粉(又称面包粉)，中筋粉(又称多功能粉)做包子馒头手工面都用这一种，低筋粉(又称蛋糕粉)。 从品牌来讲，北美最常见的有King Arthur, Bob's Red Mill,Gold Medal,Central Milling,还有一些超市自己的品牌这就不一一例举了。 下面具体讲讲每一类粉我的使用感受。 🎈中筋粉，图一，都是我使用过觉得好的，推荐的，还有一些用过的觉得不好的就没列出来。这六款都不错，但是本着能用有机就有机的原则，那么最值得推荐的是 Central milling的，如果 Costco买得到，价格也是非常可爱的。其次是 King Arthur有机的。 🎈低筋粉：图二，都不错，右下角的 Central milling家的是有机的，自从去年发现她以后，我就一直用她了。 🎈高筋粉：图三，king Arthur, Bob's red mill 是我这些年用的最多的，非常好，不分上下。white lily 是我去年在沃尔玛看到买来试试的，居然非常惊喜，做的吐司非常拉丝，面包组织细腻，推荐，central milling家的 high mountain高蛋白面包粉可能是我期望太高，做出来的面包没有想象的细腻，一看成分，虽然蛋白质含量高，但是灰分含量也不低，可能这就是原因吧。高筋粉图片里的最后一个是我当年刚入坑啥都不懂的时候买的，做出来的吐司很拉丝，但是缺点是面粉是漂白过的。 全麦粉：图四，最最推荐右下角 Central milling家的，很香很香，蛋白质含量高，做全麦吐司组织好，个头高，可以看我的全麦吐司笔记，有图有真相，而且还是有机的。全麦粉图片上排第三个做馕非常香，并且有机的，而且性价比很高，我还用来日常养我的天然酵母宝宝。 图五单独列出来是因为我专门用她来做披萨，做的披萨非常香。 还有一些别的小众粉，因为字数限制原因，已经补充在图片 关于购买，一般超市都有卖。除了 central milling的, Costco只有她家的中筋粉，别的我都是她家官网买的，如果家附近有店的话，官网买了去店里取货就省进邮费了。她家不管买多少都不免邮，买的多邮费也高的，因为重。 Distilled Q&As (8): - Q: Why is it so hard to find Japanese bread flours like Super Camellia or Yumechikara in North America? (北美怎么都不到日本的高筋面粉呢 比如凯萨琳 ，梦之力) A: I have seen them on Amazon, but they are way too expensive to justify buying. (亚马逊看到过，很贵下不去手) - Q: Have you used the Gold Medal bread flour in the yellow bag? How is it? (高筋粉黄色的图片金牌面粉用过吗？如何) A: I used the yellow Gold Medal one many years ago, but in recent years I have mainly stuck to King Arthur and Bob's Red Mill. (金色这个我很多年前用过，这些年主要用king Arthur和鲍勃红磨坊的多。) - Q: How should I store instant dry yeast? (姐姐，干酵母该怎么保存) A: I keep it in a glass jar in the fridge. I buy it in 2-pound bags, so I put half in the freezer and half in the fridge. It stays good for a year without any issue, and some fellow bakers say it still works great after two years in the freezer. Every time I use it, I scoop what I need and put it right back into the dark fridge. Make sure to use a glass jar with an airtight seal. (我放玻璃罐放冰箱冷藏 我这每次买都是两磅(一斤八两左右)一袋，我是分一磅到冷冻，一磅冷藏。一年内都没事，也有小伙伴冷冻两年说好用的。我每次用都是取完很快放回冰箱，冰箱避光。玻璃罐要密封性好的那种。) - Q: Could you please share your recommendations for rye flour? (求仙女分享黑麦) A: Sure, I will put that together and add it in. Thanks for the reminder! Because of the text limit, I added the info directly onto the photos. If anything is unclear, we can discuss it in the comments. (嗯嗯，我整理好加进去。谢谢提醒。 由于字数限制加不了字了，加到图片上了，有不清楚的我们在评论区继续讨论) - Q: Oh no, I bought Walmart's Great Value flour for my first try and it's not even on your list! (惨，第一次买了沃尔玛的great value，竟然不在楼主的分享清单上) A: Don't worry at all! Major grocery store house brands are actually quite good. I just haven't used that one myself yet. Once I try it, I will share my notes. (不惨的，大超市自家牌子的东西其实都不错的。只是我没用到而已，以后用了再写心得。) - Q: Can all-purpose flour be stored at room temperature after opening? (请问中筋粉打开后，可以常温保存么？) A: I usually slip a plastic bag over the package and keep it in a cool, dark place, or pour it into an airtight container stored away from light. (我会在外面套个口袋放在避光阴凉的地方。或者倒到容器里放在避光的地方。) - Q: Where can I buy the whole wheat flour you recommended? Thank you! (请问你推荐的那个全麦粉在哪里可以买到呢谢谢) A: I bought it from the Central Milling official website. I get the medium-coarse grind. (central milling官网买的，我买的是中粗颗粒的) - Q: Awesome post! I always use that organic all-purpose flour from Costco and it works really well, though I rarely make bread or buns since it takes so much time and I'm lazy, haha. (赞赞～我一直用costco那个有机中筋粉，确实挺好用的，不过我面食面包做得少，太花时间了，懒，哈哈) A: You are a cast-iron skillet pro who even polishes cast-iron pans! Truly impressive 👍👍 (你是养锅达人，都会打磨铸铁锅了，专业👍👍) --- ### Classic Old-Fashioned Pull-Apart Bread (Recipe by Ai He Zi You) | 经典的老式面包，方子来自爱和自由 - EN URL: https://www.sunflowerbakery.fyi/en/posts/608b21fa000000000102e56e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/608b21fa000000000102e56e/ - Category: buns - Ingredients (EN): Sponge: Bread flour 210g; Sponge: Cake flour 90g; Sponge: Sugar 24g; Sponge: Instant dry yeast 6g; Sponge: Water 240g; Main dough: Bread flour 210g; Main dough: Cake flour 90g; Main dough: Sugar 96g (reduced to 65g for less sweetness); Main dough: Salt 7.5g; Main dough: Milk powder 24g; Main dough: Beaten egg 90g; Main dough: Water 42g; Main dough: Butter 72g - Ingredients (ZH): 酵头: 面包粉210克; 酵头: 低筋面粉90克; 酵头: 糖24克; 酵头: 干酵母6克; 酵头: 水240克。; 主面团: 面包粉210克; 主面团: 低筋面粉90克; 主面团: 糖96克(因为我平时吃的不是很甜，减到65克); 主面团: 盐7.5克; 主面团: 奶粉24克; 主面团: 蛋液90克; 主面团: 水42克; 主面团: 黄油72克。 Notes (EN): If you haven't tried this bread yet and miss the nostalgic taste of childhood bakery rolls, you must make this classic old-fashioned bread. It is delicious. Follow the recipe step by step and you cannot go wrong. You will be rewarded with wonderful flavor and fond memories. 🍞Ingredients: Sponge (starter dough): Bread flour 210g, cake flour 90g, sugar 24g, instant dry yeast 6g, water 240g. Main dough: Bread flour 210g, cake flour 90g, sugar 96g (I don't eat very sweet things, so I reduced it to 65g), salt 7.5g, milk powder 24g, beaten egg 90g, water 42g, butter 72g. Topping: Melted butter for brushing. Detailed steps: See Photo 6. I made two small adjustments: 1. Based on my personal taste, I reduced the sugar a bit. 2. The original recipe uses a rectangular pan with 6 coils, while I used a square pan, so I divided the dough into 9 equal pieces and shaped 9 coils. Notes (ZH): 如果还没有试过这一款面包又特别怀念小时候那一口面包的味道的一定要试试这个老式面包，非常好吃。一步一步按照方子做，不会出错，一定成功，收获的是美味，也是回忆如果曾经很好这一口的话。 🍞用料： 酵头：面包粉210克，低筋面粉90克，糖24克，干酵母6克，水240克。 主面团：面包粉210克，低筋面粉90克，糖96克(因为我平时吃的不是很甜，减到65克),盐7.5克，奶粉24克，蛋液90克，水42克，黄油72克。 表面装饰：黄油。 具体做法：图六。 我一共做了两个小改动： 1根据个人饮食习惯减了一点糖。 2老师的是长方形模子做了六个卷，而我的是正方形模子，所以把面团等分成九份，做了九个卷 Distilled Q&As (25): - Q: How wet should the sponge be? Following your formula, mine came out very wet and I don't know if I should move to the next step. Waiting online! (酵头的面湿度是什么样，按你的配方出来特别湿，不知道还要不要进行下一步，在线等) A: It is supposed to be a bit wet. Check the reference photos. Do you live in a very humid area? If so, your flour might already have higher moisture content. It is very dry where I live, so the hydration in this recipe works just right for me. Oh, did you just mix the sponge? Yes, it starts out wet! Leave it to rise for two hours until tall and bubbly, then check the internal web structure. (是有点湿的，参考一下图片。再看看里面组织咋样 姐妹住的地方是不是湿度特别大？这样面粉可能已经含有一定的湿度。我住的地方很干，用自由老师这个方子刚好的。 对了，这是刚开始做酵头吗？是湿的，我以为是做好了，还让你看里面组织 嗯嗯，放着过两小时长高后再看看里面组织) - Q: Can I replace the cake flour with all-purpose flour? (低筋面粉可不可以换成普通面粉) A: Yes, you can. You can even use 100% bread flour, which I have tried before. Using all bread flour gives a slightly chewier texture with more feathery shred, while blending in cake flour makes the texture softer and more tender. (可以的，全部用高筋粉也可以的，我试过全部高筋粉的 全部高筋粉的质地相对更有嚼劲一点，更拉丝。掺了低粉的质地相对松软一点) - Q: Can I replace the sugar with honey? (可以把糖换成蜂蜜吗？) A: I haven't tried substituting honey in this recipe. If you want to try, I suggest replacing only part of the sugar first. I was surprised by the sugar amount at first too, but thinking back, the bakery bread we ate as kids really was quite sweet. Thanks for the feedback, so happy to hear it! (这个配方我没有试过换蜂蜜。如果要换的话建议换一部分试试吧 我当时也是吓到的，不过想想我们小时候吃的面包确实是比较甜的 谢谢反馈，好开心) - Q: Can I use a sugar substitute? That's a lot of sugar and I'm trying to lose weight. (用代糖可以吗 糖量太大了 减肥人士不敢加) A: You can keep part of the real sugar to feed and activate the yeast, and replace the rest with a sugar substitute. (可以留部分糖作为酵母的养分跟催化剂，再加代糖。) - Q: The crust on mine turned out quite hard. Did I bake it for too long? Thank you! (亲爱的美女，我做的皮比较硬，是不是烤时间长了，谢谢！) A: It could be baked a bit too long, or the dough might not have been kneaded to full gluten development. Keep at it! (有可能是烤久了也有可能面团没有打到位，加油) - Q: Should the water for the sponge be warm or cold, and does the sponge need to reach the windowpane stage? Thanks! (面头的水是温还是凉，还有需不需要出手套膜才可以?谢谢) A: Use cold water in the summer and slightly lukewarm water in the winter for the sponge. It does not need a windowpane; just mix until it comes together into a ball. You only knead to the full windowpane stage after combining it with the main dough. (面头夏天用凉水，冬天可以稍微有点温度的温水，不需要手套膜，成团就可以了。最后跟主面团一起要揉出手套膜。) - Q: Can I leave out the milk powder if I don't have any? (没有奶粉可以不放吗) A: Yes, just omit it if you don't have any. (没有就省略哈) - Q: Can the sponge be cold-fermented in the fridge overnight? If so, how far in advance should I take it out the next day? Thank you! (您好 酵头可以冰箱低温过夜吗？如果可以，第二天要提前多长时间拿出来，谢谢) A: Yes, it can stay overnight, similar to old dough (pâte fermentée). If chilling overnight, don't let it rise too much at room temperature before putting it in the fridge. The next day, you don't need to bring it back to room temperature; you can use it straight from the fridge. (可以过夜，类似老面。如果要过夜，建议不要发的太大，早点进冰箱。第二天不需要回温，可以直接用。) - Q: Thank you for sharing such detailed instructions! I followed your recipe and steps to make both this old-fashioned bread and a Pullman loaf, and both succeeded! (谢谢老师的分享，说得非常详细，照你的配方和步骤，做了老式面包和吐司，都成功了，完美) A: ❤️❤️❤️ Thank you so much for the feedback! (❤️❤️❤️谢谢妹妹反馈) - Q: Can I use 100% all-purpose flour? (全部用普通面粉可以吗) A: No, using 100% all-purpose flour won't work well; the texture will turn out like steamed buns (mantou). (全部用普通面粉不行，会像馒头一样的) - Q: What is bread flour? Can I use regular flour, high-gluten flour, or cake flour at home? (面包粉是什么？家里的面粉或高筋粉低筋粉不行吗？) A: Bread flour is high-protein flour used for bread. Cake flour is low-protein flour generally used for cakes. (面包粉就是高筋粉。低筋粉一般用来做蛋糕。) - Q: The crust on mine turned out quite hard. Did I bake it for too long? Thank you! (亲爱的美女，我做的皮比较硬，是不是烤时间长了，谢谢！) A: It could be baked a bit too long, or the dough might not have been kneaded to full gluten development. Keep at it! (有可能是烤久了也有可能面团没有打到位，加油) --- ### Whole Wheat Sea Salt Rolls (Japanese Shio Pan) - Crispy & Fragrant! | 全麦海盐卷‼️日式盐可颂‼️脆香好吃‼️ - EN URL: https://www.sunflowerbakery.fyi/en/posts/60873f49000000000102ac81/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60873f49000000000102ac81/ - Category: buns - Fermentation: old-dough, direct - Ingredients (EN): 🥐Ingredients: (Makes 12 rolls); Dough: Bread flour 400g; Dough: Whole wheat flour 100g; Dough: Sugar 35g; Dough: Salt 6g; Dough: Icy cold milk 330g (hold back 15g to add gradually); Dough: Instant dry yeast 5g; Dough: Butter 35g; Filling: Butter for rolling inside 60g; Filling: Divided into 5g portions - Ingredients (ZH): 🥐用料: (12个); 面团: 高筋粉400克; 面团: 全麦粉100克; 面团: 糖35克; 面团: 盐6克; 面团: 冰牛奶330克(请预留15克看情况慢慢加); 面团: 干酵母5克; 面团: 黄油35克。; 辅料: 卷入黄油60克; 辅料: 分成5克一份 Notes (EN): I crave these rolls all the time because they are just so delicious and fragrant. This time I added whole wheat flour to the formula for even more nutty aroma and health benefits. (This formula does not use old dough, though you can add some if you have it on hand.) 🥐Ingredients: (Makes 12 rolls) Dough: Bread flour 400g, whole wheat flour 100g, sugar 35g, salt 6g, icy cold milk 330g (hold back 15g and add gradually as needed), instant dry yeast 5g, butter 35g. Additional ingredients: Flaky sea salt for topping, 60g butter for rolling inside (divided into twelve 5g sticks), plus a little melted butter for brushing. For detailed shaping steps, please refer to my earlier Shio Pan post. 💗Helpful Tips: 1. After the first proof, dividing the dough into 12 equal pieces and resting them in the fridge is a crucial step. Proper chilling and relaxation make a huge difference for shaping later. 2. As shown in Photo 4, brushing melted butter along both sides of the rolled-out dough triangle helps create defined layers and ridges. Do not skip this step. 3. Be sure to generate steam in the oven during baking. 4. Water absorption varies widely between flours. I used a different flour today and needed 350g of milk, whereas the exact same recipe took 330g of milk last time. Always hold back a bit of liquid and add it gradually. 5. Sesame seeds on the bottom of the rolls are optional; I only put them on a few. Notes (ZH): 这款面包经常会想吃，因为实在是太好吃了，很香很香，这次的配方加了点全麦粉更香更健康。 (这个配方没有用到老面，有老面可以加进去。) 🥐用料:(12个) 面团：高筋粉400克，全麦粉100克，糖35克，盐6克，冰牛奶330克(请预留15克看情况慢慢加),干酵母5克，黄油35克。 辅料：表面装饰海盐，卷入黄油60克，分成5克一份，涂抹黄油若干。 做法请参考我前面的盐可颂笔记。 💗温馨提示： 1,一发结束后，面团分成等量的12份进冰箱松弛这一步非常重要。松弛到位对后面的整形影响很大。 2,如图四，面皮上两侧抹黄油帮助形成漂亮的纹路，这一步不要省。 3,要制造蒸汽. 4,面粉的吸水性差异很大，我今天用的面粉跟上次不一样，我用了350克牛奶，但是上次一模一样的配方，牛奶是330克，所以，要预留一部分液体慢慢加。 5面包底部的芝麻可加可不加，我只加了几个。 Distilled Q&As (2): - Q: Why did my dough still spring back so much during rolling even after resting it in the fridge? (请教一下 我有一次冰箱里面冷藏松弛面团都还是回缩厉害是什么原因啊) A: Do you mean it shrank back and resisted rolling out? I usually take them out after 30 minutes. The first piece is slightly stubborn, and then the rest get easier and easier. If it's still springing back, resting it for another 10 minutes helps. A little spring-back is normal. In warm weather, resting at room temperature risks premature fermentation, which creates gas bubbles and ruins the crisp layered structure. Keep practicing to find the timing that works best in your kitchen! (是指擀的时候回缩不容易擀开吗？我一般半小时取出来，第一个好像稍微难一点，后面越来越容易，我在想是不是干脆再多放十分钟再取出来就都好擀了 有点回缩是正常的。天热了，室温就担心面团开始发酵了。面团开始发酵以后，会有气孔，做出来层次效果会差些。总之，再练练找到适合自己的方法) - Q: How much old dough (pâte fermentée) should I add if I want to use it in this recipe? (请问这个配方需要加多少老面？) A: You can check my other sea salt roll recipe that uses old dough: it uses old dough made from 25g water and 35g bread flour. (姐妹参考我另一个有老面的配方，水25克面粉35克做的老面) --- ### Cheesecake Factory Brown Bread: Healthy Low-Calorie 40% Whole Grain Loaves | 芝士蛋糕工厂面包，低卡低脂健康40%麦面包 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6085f69f000000000102af9a/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6085f69f000000000102af9a/ - Category: buns - Oven Temp: 180°C - Bake Time: 25至30 min - Ingredients (EN): Yield: (Makes 3 medium loaves or 4 smaller ones); Bread flour 130g; Rye flour 50g (can substitute equal weight of whole wheat flour); Whole wheat flour 40g; Water 100g; Espresso liquid 20g (or 15g instant coffee powder + 20g extra water, 120g water total); Cocoa powder 8g; Salt 3g; Honey 25g; Maple syrup 15g (can substitute equal weight of honey); Dark brown sugar 8g (or regular brown or white sugar); Butter 20g; Instant dry yeast 3g - Ingredients (ZH): 用料: (可以做3个，也可以做成四个小一点的); 高筋粉130克; 黑麦粉50克(如果没有黑麦，或者不喜欢黑麦，可以用等量的全麦替代); 全麦粉40克; 水100克; 浓缩咖啡20克(如果家里是咖啡粉，可以用15克咖啡粉，水量加20,总共120克水); 可可粉8克; 盐3克; 蜂蜜25克; 枫糖浆15克(如果没有，可以用等量蜂蜜替代); 黑糖8克(也可以是红糖或者白糖); 黄油20克; 干酵母3克。 Notes (EN): I love the brown bread from The Cheesecake Factory. It is simple, quick to make, and very beginner-friendly, so I bake it often. I adapted this recipe from an online formula (shown in Photo 6) with a few tweaks. 🍞Ingredients: (Makes 3 medium loaves or 4 smaller ones) Bread flour 130g, rye flour 50g (if you don't have or don't like rye flour, substitute an equal amount of whole wheat flour), whole wheat flour 40g, water 100g, espresso liquid 20g (if using instant coffee powder, use 15g coffee powder and increase water by 20g for 120g water total), cocoa powder 8g, salt 3g, honey 25g, maple syrup 15g (or substitute an equal amount of honey), dark brown sugar 8g (regular brown sugar or white sugar works too), butter 20g, instant dry yeast 3g. If you have cornmeal, you can dust a little on the baking sheet as shown in Photo 4, or skip it if you don't. Rolled oats for topping. 🍞Method: 1️⃣ Place all ingredients except the butter into the mixer bowl. Mix until the dough can be stretched into a thick membrane, then add the softened butter and mix for a few more minutes until the bowl sides are clean and the dough can be shaped into a relatively smooth ball. There is no need to knead to a full windowpane stage. 2️⃣ Let the dough rise in a warm place until doubled in size. Divide into 3 equal portions, shape into tight balls, cover with plastic wrap, and let bench rest for about 15 minutes. 3️⃣ Shape into logs as shown in Photo 3. 4️⃣ Place in a warm, humid spot for the second proof for about 40 minutes. 5️⃣ Preheat the oven to 180°C. Right before baking, mist the surface of the loaves lightly with water and sprinkle rolled oats on top for garnish. Bake for about 25 to 30 minutes. #BreadLover Notes (ZH): 非常喜欢吃cheesecake factory家的面包，并且做起来简单省时方便，非常新手友好,，所以经常做，方子来自网络，参考图六的方子，做了一些改动。 🍞用料：(可以做3个，也可以做成四个小一点的) 高筋粉130克，黑麦粉50克(如果没有黑麦，或者不喜欢黑麦，可以用等量的全麦替代)，全麦粉40克,水100克，浓缩咖啡20克(如果家里是咖啡粉，可以用15克咖啡粉，水量加20,总共120克水)，可可粉8克，盐3克，蜂蜜25克，枫糖浆15克(如果没有，可以用等量蜂蜜替代),黑糖8克(也可以是红糖或者白糖)，黄油20克，干酵母3克。 如果有玉米粉，可以撒一点在烤盘上，如图四，没有也没关系。 一点燕麦片做面包表面装饰。 🍞做法： 1️⃣把除黄油以外的所有用料放进搅拌筒，打出一个可以拉出厚膜的面团后加入室温软化的黄油，再接着打几分钟，面缸壁清爽，面团可以滚圆至一个较光滑的面团即可，无需出手套膜。 2️⃣放到温暖的地方发酵至两倍大后，分成等量的三份，滚圆，盖上保鲜膜松弛15分钟左右。 3️⃣整形，如图三所示。 4️⃣放到温暖湿润的地方二次醒发四十分钟左右。 5️⃣烤箱180度，入炉前，面包表面喷一点点水，放上燕麦片做装饰。烤25至30分钟左右。 #面包控 Distilled Q&As (2): - Q: I noticed the original online recipe in the last photo calls for molasses. Does leaving it out affect the taste? (我看网上的配方（最后一张图也有写）还需要糖蜜Molasses,这个不加会影响口感吗？) A: I didn't add molasses and found the flavor and texture turned out great regardless ☺️ (我没有加，觉得口感也是不错的☺️) - Q: Isn't 5g of yeast a bit much? Would 4g be enough? Thanks! (5克酵母有点多吧？4克够了吗？ 谢谢) A: Based on the flour-to-yeast ratio, 3g is plenty! Thank you for catching my typo, I will update the post right now. (按照面粉酵母比例3克够了，谢谢,我应该是手误了，去改过来) --- ### Healthy Low-Calorie 100% Whole Wheat Pullman Loaf ❤️ Super Soft! | 低卡降脂减肥的100%全麦吐司❤️全麦也柔软 - EN URL: https://www.sunflowerbakery.fyi/en/posts/608354f5000000002103a266/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/608354f5000000002103a266/ - Category: toast - Fermentation: tangzhong, direct - Oven Temp: 180°C - Bake Time: 38 min - Ingredients (EN): 📍Tangzhong: Whole wheat flour 20g; 📍Tangzhong: Water 100g; Whole wheat flour 290g; Heavy whipping cream 60g; Icy cold milk 40g; Egg 25g; Thick yogurt 50g; Sweetened condensed milk 15g; Sugar 20g; Salt 3g; Instant dry yeast 4g; Butter 25g - Ingredients (ZH): �汤种用料: 全麦粉20克; �汤种用料: 水100克。; 全麦粉290克; 淡奶油60克; 冰牛奶40克; 鸡蛋25克; 稠厚酸奶50克; 炼乳15克; 糖20克; 盐3克; 干酵母4克; 黄油25克。 Notes (EN): 🍞Ingredients: 📍Tangzhong (water roux): Whole wheat flour 20g, water 100g. See Photo 3 for how to make the Tangzhong. 📍Main dough: Whole wheat flour 290g, heavy whipping cream 60g, icy cold milk 40g, egg 25g, thick yogurt 50g, sweetened condensed milk 15g, sugar 20g, salt 3g, instant dry yeast 4g, butter 25g. 🍞Method: 1️⃣ Make the Tangzhong first as shown in Photo 3. I usually prepare it the night before. 2️⃣ The next day, mix 100g of Tangzhong with all main dough ingredients except the butter, then chill in the fridge for 30 minutes to autolyse. 3️⃣ After the 30-minute cold autolyse, knead for a few minutes until the dough stretches into a thick membrane. Add the softened butter and mix until it reaches the thin windowpane stage, as shown in Photo 5. 4️⃣ Shape the dough into a tight ball, cover with plastic wrap, and let it rise until doubled in size. 5️⃣ Gently degas, divide into 3 equal portions, shape into tight balls, cover with plastic wrap, and bench rest for about 15 minutes. 6️⃣ Roll out, coil, and place into the Pullman loaf pan. 7️⃣ Proof in a warm, humid environment until the dough fills 80% to 90% of the pan. 8️⃣ Bake at 180°C on the lower-middle rack for about 38 minutes, tenting with foil partway through. 9️⃣ Remove from the oven, tap the pan firmly to release steam, unmold, and cool on a wire rack. 🔆Baker's Notes: 1. Even though this loaf is 100% whole wheat, it stays remarkably soft largely thanks to the Tangzhong. Why is Tangzhong so magical? Look at Photo 3: normally, 20g of flour mixed with 100g of water is pure liquid. If you poured that straight into the dough, it would be too wet to come together. Cooking it into a Tangzhong gelatinizes the starch, locking extra moisture into the dough without making it soupy. 2. My whole wheat flour has 14% protein, which plays a big role in achieving that feathery shred. 3. Adding sweetened condensed milk, yogurt, and heavy whipping cream gives the loaf a rich milky aroma alongside the nutty wheat flavor, resulting in a great texture. 4. Whole wheat bread generally doesn't rise as high as white bread. To prevent a short loaf, it helps to use slightly more flour than a standard Pullman loaf; around 300g of total flour is ideal. 5. Because there is more flour in the pan, the baking time needs to be extended accordingly. 6. Flour absorption and how your oven runs vary from kitchen to kitchen, so adjust as needed. Hold back 15g of milk and add it gradually. 7. Controlling dough temperature is critical, so do not skip the 30-minute cold autolyse in the fridge. 8. Microwave wattage varies, so the time needed to cook the Tangzhong may differ. Mine is 1200W for reference. 9. Photo 9 shows a whole wheat loaf I made using the direct method; it came out much shorter with a coarser crumb. Notes (ZH): 🍞用料： 📍汤种用料：全麦粉20克，水100克。 汤种做法在图三 📍主面团用料：全麦粉290克，淡奶油60克,冰牛奶40克,鸡蛋25克,稠厚酸奶50克，炼乳15克,糖20克，盐3克,干酵母4克，黄油25克。 🍞做法： 1️⃣先做汤种，如图三。我一般头天晚上做好。 2️⃣第二天，把100克汤种跟主面团用料中除黄油以外的所有用料混合好后进冰箱冷藏半小时。 3️⃣水合半小时后，打面大概几分钟左右可以拉出厚膜，此时加入室温软化的黄油，打至可拉出薄膜，如图五。 4️⃣面团滚圆，盖上保鲜膜发酵至两倍大。 5️⃣轻轻排气，分成等量的三份，滚圆，盖上保鲜膜松弛15分钟左右。 6️⃣整形擀卷入模。 7️⃣温暖湿润的环境中发酵至模具八九分满。 8️⃣180度，烤箱中下层，38分钟左右，中途盖锡纸。 9️⃣出炉，震模，出模，晾凉。 🔆心得： 1这个全麦吐司虽然是100%,但是依旧非常柔软，很大原因是用了汤种。汤种为什么这么神奇，看图三汤种的制作图片，本来20克面粉加100克水是液体状的，如果直接用来和面，那么一定是湿的成不了团，但是通过汤种这种形式很好地把很多水分能够做进面团但是又不会因为是液体水的形式太湿。 2我的全麦粉14%蛋白质含量，估计拉丝跟这个有很大关系。 3面团里还加了炼乳，酸奶，奶油这些，所以面包除了有麦香还有奶香，口感很棒。 4全麦面包一般长不高，为了防止个头太矮，一般要比普通吐司多用些面粉，总面粉量在300克左右比较理想。 5由于面粉量多了，烘烤的时间也要相应延长。 6面粉吸水量，烤箱脾气都不一样，都需要做出相应调整。牛奶预留15克慢慢加。 7面温控制非常重要，所以冰箱水合这一步不要省。 8各家微波炉功率不一样，估计做汤种的时间会有差异，我家的是1200瓦,供参考。 9图九是我用直接法做的全麦吐司，个头比较矮，口感也比较粗糙。 Distilled Q&As (25): - Q: Do you offer bread baking classes? (亲 你们有面包课程授课吗) A: No, I don't! I am just a carb lover who enjoys baking and eating bread, figuring things out through practice. (没有呢，我就是一个碳水脑袋，喜欢做面包喜欢吃面包，自己摸索练习) - Q: Can I replace the sweetened condensed milk and sugar with honey and a sugar substitute? (请问炼乳和糖可以用蜂蜜和代糖替换吗？) A: I don't recommend using a sugar substitute; other bakers tried it and didn't get good results. Honey works, though you still need some sugar. If you replace the condensed milk and sugar with honey, you can use about 30g of honey. (不建议用代糖，有姐妹试过效果不好。蜂蜜可以 用了蜂蜜还是需要糖 如果嫌口味太淡可以用30克蜂蜜) - Q: Which brand of whole wheat flour do you recommend? (推荐哪种全麦粉哩) A: I really love Central Milling's organic medium-coarse whole wheat flour, which has 14% protein. I buy it in North America, so it might not be available elsewhere. When shopping for other brands, check the nutrition label for high protein content. (特别喜欢 central milling家的中粗颗粒有机全麦粉，蛋白质含量14% 我在北美买的，国内大概没有。姐妹买别的牌子的时候看看蛋白质含量。) - Q: Can I use a sugar substitute? (可以用代糖吗) A: I haven't tried using a sugar substitute. (代糖我没有试过) - Q: Do I have to use a stand mixer to knead the dough? (请问一定要厨师机打面吗？) A: A stand mixer makes it much easier, though you can check out hand-kneading tutorials from other bakers if you are kneading by hand! (厨师机会容易些 抱抱，参考一下别的姐妹手揉吐司的手法。) - Q: How do I make Tangzhong if I don't have a microwave? (请问美妞，没有微波炉的怎么做汤种) A: Cook it in a small saucepan over low heat, stirring constantly until swirl lines appear on the bottom, then turn off the heat and it's ready. (用小奶锅煮，开小火，一边煮一边搅拌，出现螺旋纹就关火，做好了) - Q: What brand of flour did you use? (啥牌子面粉) A: It is Central Milling. When buying whole wheat flour, check the protein percentage; mine is 14%. (是 central milling的，不知道国内有没有。不过姐妹买面粉的时候可以看一下蛋白质含量，我这个是14%.) - Q: Mine didn't fill the pan again! It went into the oven at about 80% full and didn't get any oven spring. (又是不滿模，进烤箱后就沒長高，8分滿左右进去) A: Could the protein content of your whole wheat flour be a bit low? As long as the interior crumb structure is good, an 80% rise is still fine! Take your time. Check my last photo, mine was a little shorty back then too. (全麦粉的蛋白质含量是不是不够高？如果里面组织可以的话，也是可以哒。慢慢来 其实八分也是可以的了，就是组织最好能再改善一下。看我的最后一张图，也是个小矮子) - Q: Is your whole wheat flour coarse or fine grind? (请问全麦粉是粗颗粒还是细颗粒) A: I used a medium-coarse grind. (我用的是粗的) - Q: Can I make Tangzhong by mixing the flour directly with 65°C water? (可以直接用65度的水做汤种吗) A: I haven't tried doing it that way. Once you mix room-temperature flour into 65°C water, the temperature will drop below 65°C, so it needs to be heated until the starch gelatinizes. (我没有直接这样做过，妹妹可以试试，不过考虑到加了面粉温度就不是65了，要不加一点温度？) - Q: If I leave out the sweetened condensed milk, do I need to adjust the other ingredients? (你好，请问炼乳不放的话，其他材料用量要调整吗) A: No need, just add a tiny bit more sugar if you want to keep the sweetness level. (不用，如果觉得会不够甜就加一点点糖) - Q: Can I replace the heavy whipping cream and yogurt with icy cold milk? (把淡奶油和酸奶换成冰牛奶可以吗) A: Yes, you can, but you will need to convert the weights rather than replacing them 1:1. Milk has the highest water content at around 88%. (可以，量需要换算一下，不能等量替换，牛奶的含水量最高，88%左右。) --- ### Sweetened Condensed Milk Pullman Loaf ❤️ Single-Proof Method & Fine Crumb | 炼乳奶香吐司❤️一次发酵❤️组织细腻 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6080d1cb00000000010281cb/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6080d1cb00000000010281cb/ - Category: toast - Fermentation: direct - Oven Temp: 180°C - Bake Time: 33 min - Ingredients (EN): Bread flour 270g; Milk 130g; Egg 25g; Milk powder 20g; Sugar 25g; Salt 3g; Sweetened condensed milk 20g; Heavy whipping cream 30g; Butter 25g; Fresh compressed yeast 9g (or instant dry yeast 3g) - Ingredients (ZH): 高筋粉270克; 牛奶130克; 鸡蛋25克; 奶粉20克; 糖25克; 盐3克; 炼乳20克; 淡奶油30克; 黄油25克; 鲜酵母9克(如果是干酵母：3克)。 Notes (EN): Ingredients: Bread flour 270g, milk 130g, egg 25g, milk powder 20g, sugar 25g, salt 3g, sweetened condensed milk 20g, heavy whipping cream 30g, butter 25g, fresh compressed yeast 9g (or instant dry yeast 3g). Use the 30-minute cold autolyse method in the fridge. Once the dough reaches the full windowpane stage, divide it directly into three pieces without a bench rest, roll out, coil, and place into the Pullman loaf pan. Single-proof method: let rise until 80% full in the pan, then bake at 180°C for 33 minutes, tenting with foil at the 8-minute mark. Adjust time and temperature according to how your oven runs. Notes (ZH): 用料： 高筋粉270克，牛奶130克，鸡蛋25克，奶粉20克，糖25克，盐3克，炼乳20克，淡奶油30克，黄油25克，鲜酵母9克(如果是干酵母：3克)。 冰箱半小时水合法，面团出薄膜后直接分成三份，不用松弛，直接擀卷整形入模。一次发酵。发到八分，180度，烤了33分钟，八分钟的时候盖锡纸。根据自家烤箱脾气相应调整。 Distilled Q&As (11): - Q: Does the cold autolyse method mean kneading all the ingredients completely, resting the dough in the fridge for 30 minutes, and then shaping? Thank you! (请问一下水合法是把所有材料揉好了放冰箱半小时才整形吗？谢谢！我看不是很懂) A: For the cold autolyse method, mix all ingredients except the butter just until combined, then place the dough in the fridge for 30 minutes. When you take it out, it will easily knead to a thick membrane, and then you add the butter and continue kneading to a full windowpane. (水合法是把除黄油以外的所有材料混合好后进冰箱。半小时取出来后会很容易揉出厚膜，然后再加黄油继续揉 太好了，开心) - Q: What exactly is the 30-minute fridge autolyse method? Could you explain how to do it? (冰箱半小时水合法是啥意思啊，请教具体操作) A: You mix all the ingredients except the butter until no dry flour remains, without kneading, and put it in the fridge for 30 minutes. During that time, the water hydrates the flour and naturally develops gluten. Once taken out of the fridge, just a brief knead brings it to the thick membrane stage. Mixers vary, but I alternate between low and medium speeds. (就是把除黄油以外的所有用料混合好后不要揉，放冰箱，让水跟面粉经过半小时的时间，自然产生筋度。从冰箱取出后稍微揉揉就很容易出厚膜了 不同厨师机大概会有差异，我是中速低速混着揉) - Q: Each recipe uses only a little heavy whipping cream. How do you use up or store the leftover cream? (淡奶油每次用这么少，剩下的怎么保存呀) A: I have an earlier post dedicated to using up leftover heavy whipping cream that uses a large amount in one loaf. Nowadays I rarely have leftovers sitting around because I bake so much bread and also use it in cream soups, Alfredo pasta, and egg tarts. I also stopped buying huge cartons unless I am making a fresh cream cake. (我前面有一篇专门消耗淡奶油的，用大量淡奶油做的。不过我现在很少需要消耗了，一个是面包做的多，还有是做一些西式浓汤，白酱意面，蛋挞，还经常要看看是不是又用完了 我早已经放弃大包装，除非做鲜奶蛋糕。蛋糕卷也用不了很多。) - Q: What is the purpose of the 30-minute fridge autolyse? (什么叫冰箱半小时水合法？) A: It lets the water and flour hydrate over time so gluten forms naturally on its own. This shortens machine mixing time and prevents the dough from overheating and fermenting prematurely. It is especially helpful for hand kneading to save effort, and works wonders in hot summer weather. (就是让水跟面粉混合后经过时间，自动慢慢形成面筋的过程。这样可以避免一直用机器打面使面温过高提早发酵。特别适合手揉，可以省力，又有效果。这个方法夏天气温高的时候也特别好使) - Q: Why does my dough always get super sticky right after I add the butter? (请问我加了黄油后揉面总是特别粘手是怎么回事) A: Are you kneading by hand? Before the butter is fully emulsified into the dough, it does feel quite sticky and messy. With a stand mixer, that stage passes quickly. Once the butter is fully absorbed and you knead to the windowpane stage, it won't stick to your hands anymore. (姐妹是手揉的吗？在黄油跟面团完全融合之前却是会黏黏的，用机器的话，这个过程就短多了，一旦融合好，再继续打到出膜就不粘手了。) - Q: Since this uses the direct single-proof method, will it turn hard after a few days? (直接法做的，放几天会硬吗？) A: It is still soft on the second day. If you won't finish the loaf within two days, slice it as soon as it cools completely on day one, bag the slices airtight, and freeze them. When you thaw a slice at room temperature or microwave it for a few seconds, it tastes freshly baked. (第二天还是好的。如果按照平时自己吃的节奏两天吃不完的话，在第一天刚做好凉透的时候就切片装袋速冻。吃的时候拿出来解冻后口感非常新鲜。自然解冻，或者微波炉叮几秒都可以) - Q: Why did the top of my Pullman loaf burst open like an explosion? (你好，為什麼我做的吐司頂部像炸開的樣子) A: The top heat in your oven might be too high. Bake it on the lower-middle rack and tent the top with aluminum foil as soon as it browns. (可能顶部温度过高，放烤箱中下层烤，上色后盖上锡纸烤) - Q: Is 180°C the actual oven thermometer reading, and what temperature should I use for a convection fan oven? (请问，180度是实际温度吗，风炉要多少度烤呢) A: I don't use a separate oven thermometer; that is the temperature set on my oven dial. Please adjust based on how your own oven usually bakes Pullman loaves. (我没有温度计，就是烤箱显示的温度。姐妹可以根据平时自家烤箱烤吐司的情况来调整) - Q: Why did the top of my Pullman loaf burst open like an explosion? (你好，為什麼我做的吐司頂部像炸開的樣子) A: The top heat in your oven might be too high. Bake it on the lower-middle rack and tent the top with aluminum foil as soon as it browns. (可能顶部温度过高，放烤箱中下层烤，上色后盖上锡纸烤) - Q: Each recipe uses only a little heavy whipping cream. How do you use up or store the leftover cream? (淡奶油每次用这么少，剩下的怎么保存呀) A: I have an earlier post dedicated to using up leftover heavy whipping cream that uses a large amount in one loaf. Nowadays I rarely have leftovers sitting around because I bake so much bread and also use it in cream soups, Alfredo pasta, and egg tarts. I also stopped buying huge cartons unless I am making a fresh cream cake. (我前面有一篇专门消耗淡奶油的，用大量淡奶油做的。不过我现在很少需要消耗了，一个是面包做的多，还有是做一些西式浓汤，白酱意面，蛋挞，还经常要看看是不是又用完了 我早已经放弃大包装，除非做鲜奶蛋糕。蛋糕卷也用不了很多。) - Q: Is 180°C the actual oven thermometer reading, and what temperature should I use for a convection fan oven? (请问，180度是实际温度吗，风炉要多少度烤呢) A: I don't use a separate oven thermometer; that is the temperature set on my oven dial. Please adjust based on how your own oven usually bakes Pullman loaves. (我没有温度计，就是烤箱显示的温度。姐妹可以根据平时自家烤箱烤吐司的情况来调整) --- ### #45 Healthy Low-Calorie 70% Whole Wheat Tangzhong Pullman Loaf with Feathery Shred | #45可以撕着吃的健康低卡70%汤种全麦吐司 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6080b6b00000000021037faa/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6080b6b00000000021037faa/ - Category: toast - Fermentation: tangzhong - Yield: 2 450g loaves (两个吐司) - Oven Temp: 180°C - Bake Time: 36 min - Ingredients (EN): Tangzhong: Bread flour 20g; Tangzhong: Water 100g; Whole wheat flour 190g; Bread flour 80g; Milk powder 15g; Heavy whipping cream 69g; Egg 25g; Thick Greek yogurt 34g; Sugar 22g; Sweetened condensed milk 20g; Salt 3g; Fresh compressed yeast 9g (or instant dry yeast 3g); Butter 25g - Ingredients (ZH): 汤种: 高筋粉20克; 汤种: 水100克。; 全麦粉190克; 高筋粉80克; 奶粉15克; 淡奶油69克; 蛋25克; 希腊厚酸奶34克; 糖22克; 炼乳20克; 盐3克; 鲜酵母9克(如果用干酵母：3克); 黄油25克。 Notes (EN): 🍞Ingredients: 🎈Tangzhong (water roux): Bread flour 20g, water 100g. 🎈Main dough: Whole wheat flour 190g, bread flour 80g, milk powder 15g, heavy whipping cream 69g, egg 25g, thick Greek yogurt 34g, sugar 22g, sweetened condensed milk 20g, salt 3g, fresh compressed yeast 9g (or instant dry yeast 3g), butter 25g. 🍞Method: 1️⃣ Mix the Tangzhong ingredients well and microwave for 30 seconds. Take it out and stir well with chopsticks, then microwave for another 10 seconds and stir until swirl lines appear. Cover tightly with plastic wrap and chill in the fridge. (See my earlier Tangzhong post for detailed instructions). 2️⃣ I chilled my Tangzhong overnight. The next day, combine the Tangzhong with all main dough ingredients except the butter. Once evenly mixed, place in the fridge to autolyse for about 30 minutes. 3️⃣ Take the dough out of the fridge and knead in the stand mixer until it stretches into a thick membrane. Add the softened butter and mix until it reaches the full windowpane stage. 4️⃣ Cover the dough with plastic wrap and let it rise until doubled in size. 5️⃣ Perform a double roll-and-coil shaping and place into the Pullman pan. Proof in a warm, humid spot until 80% to 90% full in the pan. 6️⃣ Bake at 180°C on the lower-middle rack for about 36 minutes, tenting with foil at around the 10-minute mark. 7️⃣ Tap the pan to release steam, unmold immediately, and cool on a wire rack. 🔅Baker's Notes: 1. This was my first time seeing fresh compressed yeast at the store and my first time trying it. Honestly, I didn't notice any difference: the second proof still took 100 minutes, just like usual. A 17g block cost $2.15 and only makes two loaves, which is poor value compared to a 1-pound bag of instant dry yeast for $6. 2. The higher the whole wheat percentage, the harder it is to make a tall, soft Pullman loaf. To improve the crumb structure and mouthfeel, I used Tangzhong along with yogurt, sweetened condensed milk, heavy whipping cream, and milk powder for aroma. Although the ingredient list has lots of small items, the result is wonderful: soft, feathery-shredding bread that smells and tastes great. 3. Flour water absorption and how your oven runs vary, so adjust as needed. Hold back 10g of liquid and add it gradually. Notes (ZH): 🍞用料： 🎈汤种：高筋粉20克，水100克。 🎈主面团：全麦粉190克，高筋粉80克，奶粉15克，淡奶油69克，蛋25克，希腊厚酸奶34克，糖22克，炼乳20克，盐3克，鲜酵母9克(如果用干酵母：3克),黄油25克。 🍞做法： 1️⃣汤种用料混合好后进微波炉转30秒，取出筷子搅拌均匀，再进微波炉，10秒取出筷子搅拌可见螺旋纹。保鲜膜盖好进冰箱冷藏。(具体汤种做法可以参考我以前的一篇汤种制作笔记)。 2️⃣我是汤种过夜的。第二天把汤种跟主面团内除黄油以外的所有用料混合。混合均匀后进冰箱水合半小时左右。 3️⃣冰箱取出面团，搅拌机打面至可以拉出厚膜加入室温软化的黄油，搅拌至可以拉出薄膜。 4️⃣面团用保鲜膜盖好，发酵至两倍大。 5️⃣两次擀卷整形入模。放到温暖湿润的地方发酵至八九分满。 6️⃣180度，烤箱中下层，36分钟左右。十分钟左右盖锡纸。 7️⃣震模出模晾凉。 🔅一点心得： 1这是我第一次看到有卖鲜酵母，第一次使用，我没有感觉到区别，二发还是发了一百分钟，跟以前一样。17克，$2.15，可以做两个吐司。性价比太低。普通干酵母一斤$6刀。 2全麦粉含量越高吐司越不容易做。为了改善组织跟口感，我用了汤种，加了酸奶，炼乳，淡奶油这些，并且加了奶粉提香。虽然用料杂，琐碎，但是效果非常喜人，面包柔软拉丝，又香又好吃口感也非常好。 3面粉吸水量，烤箱脾气都有差异，可能需要做相应调整。液体量可以预留10克慢慢加。 Distilled Q&As (5): - Q: What should fresh compressed yeast smell like? The fresh yeast I received yesterday smells sour and spoiled. (鲜酵母闻上去应该是什么味道啊？我昨天收到的鲜酵母一股馊臭味) A: Mine was a tiny 17g block and didn't have a strong smell at first, though now that you mention it, I did notice a slight tangy fermentation smell while mixing the dough. If yours smells putrid or spoiled, it might have gone bad. When using it, I crumble it right on top of the flour at three times the weight of instant dry yeast. (我的大概量太少，只有17克，没有闻到明显的味道。但是你这么一说，我倒想起来，打面的时候是有一股酸味 那真有可能是坏了 嗯嗯，一样，我都是最后加面粉上面。就是量不一样，鲜酵母是干酵母的三倍量) - Q: If I don't have milk powder, should I add extra yogurt instead? (没有奶粉可以多加点酸奶吗) A: If you don't have milk powder, just omit it. (没有奶粉就省略好啦) - Q: Is your whole wheat flour fine or coarse grind? (请问全麦粉是细分还是粗粉) A: It is a medium-coarse grind. Sorry for the late reply! (是中粗的，不好意思才看到) - Q: Does freshly made Tangzhong need to cool down before mixing it with the flour? I plan to knead the dough tonight and chill it overnight for tomorrow. (请问立马做好的汤种要冷却到一定温度再加面粉揉成团吗，我准备揉好面团后放冷藏第二天再做) A: Tangzhong is usually chilled overnight, but if you use it the same day, definitely let it cool down completely before mixing it into the dough. (汤种一般是过夜做的。如果不过夜也建议等冷却一点再做。) - Q: Can I leave out the heavy whipping cream if I don't have any? (淡奶油没有可以不加吗) A: Try replacing it with about 56g of icy cold milk, holding a little back to add gradually. (换成56克左右的冰牛奶试试，预留一点满满加。) --- ### Japanese Sea Salt Butter Rolls (Shio Pan) ❤️ So Addictive I Make Them on Repeat | 盐可颂❤️日式海盐卷❤️无法自拔反复打卡 - EN URL: https://www.sunflowerbakery.fyi/en/posts/607c9e40000000002103a991/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/607c9e40000000002103a991/ - Category: buns - Fermentation: old-dough - Bake Time: 45 min - Ingredients (EN): Old dough: Water 25g; Old dough: Bread flour 35g; Old dough: Salt 0.5g; Old dough: Instant dry yeast 0.5g; Main dough: Bread flour 300g; Main dough: Ice water 190g; Main dough: Sugar 15g; Main dough: Salt 3g; Main dough: Milk powder 15g; Main dough: Unsalted butter 20g; Main dough: Instant dry yeast 4g; Other: Salted butter 50g for rolling inside; Divide dough into 10 equal pieces (about 60g each) - Ingredients (ZH): 老面: 水25克; 老面: 高筋粉35克; 老面: 盐0.5克; 老面: 干酵母0.5克。; 主面团: 高筋粉300克; 主面团: 冰水190克; 主面团: 糖15克; 主面团: 盐3克; 主面团: 奶粉15克; 主面团: 无盐黄油20克; 主面团: 干酵母4克。; 其他: 有盐黄油50克裹入用。; 把面团分成60克左右的十等分 Notes (EN): 🥐Ingredients: (Makes 10 rolls) 🎈Old dough (pâte fermentée): Water 25g, bread flour 35g, salt 0.5g, instant dry yeast 0.5g. 🎈Main dough: Bread flour 300g, ice water 190g, sugar 15g, salt 3g, milk powder 15g, unsalted butter 20g, instant dry yeast 4g. 🎈Other: Flaky sea salt for topping, salted butter 50g for rolling inside. 🥐Method: 1️⃣ Mix the old dough ingredients together, let ferment at room temperature for 2 hours, then store in the fridge overnight for use the next day. 2️⃣ The next day, combine the old dough with all main dough ingredients except the butter, and place in the fridge for a 30-minute cold autolyse. 3️⃣ After chilling, the dough will easily mix to a thick membrane stage. Add the softened butter and mix until it stretches into a thin windowpane. 4️⃣ Shape the dough into a tight ball, cover with plastic wrap, and let rise at room temperature until doubled in size. Meanwhile, portion the salted butter for rolling inside as shown in Photo 4, cover with plastic wrap, and keep chilled in the fridge. 5️⃣ Gently degas and divide the dough into 10 equal pieces (about 60g each). Shape each piece into a teardrop (cone), cover tightly with plastic wrap, and chill in the fridge to relax for about 45 minutes. This controls the dough temperature and makes rolling out much easier. 6️⃣ Roll out and coil around the butter sticks as shown in Photos 5 and 6. 7️⃣ Cover with plastic wrap for the final proof. Right after shaping, I start preheating my oven since my oven takes about 45 minutes to fully preheat. 8️⃣ Right before baking, mist the rolls lightly with water and sprinkle flaky sea salt on top. 9️⃣ Bake at 225°C for about 12 minutes, adding steam twice. ❣️Helpful Tips: 1. Regarding liquid: I have tried both milk and water, and milk tastes richer. If you swap water for icy cold milk, adjust the amount since milk is about 88% water. My dough felt slightly dry today, so I added an extra 10g of water (the photo shows 180g, actual total was 190g). 2. Dough temperature control is vital. Both the cold autolyse and the pre-shaping chill in the fridge keep the dough cool. 3. For distinct crisp layers on the sea salt rolls, brushing melted butter along the edges before coiling (as shown in Photo 5) is essential. 4. To create steam, I preheat an old cast-iron skillet inside the oven. Right after loading the rolls, I pour a cup of hot water into the hot skillet. One minute later, I mist the rolls once more with a spray bottle (Photo 7). 5. If you only have unsalted butter at home, sprinkle a tiny pinch of salt onto the butter stick when rolling it up (Photo 8). 6. You can make a larger batch of old dough at the same ratio; it keeps for up to 3 days in the fridge or about a month in the freezer. 7. Flour absorption and oven performance vary greatly, so adjust the liquid amount, baking temperature, and time for your own kitchen. Notes (ZH): 🥐用料:(可做十个) 🎈老面:水25克，高筋粉35克，盐0.5克，干酵母0.5克。 🎈主面团:高筋粉300克，冰水190克，糖15克，盐3克，奶粉15克，无盐黄油20克，干酵母4克。 🎈其他：海盐若干，有盐黄油50克裹入用。 🥐做法： 1️⃣把老面用料混合好后室温发酵两小时后入冰箱保存，第二天用。 2️⃣第二天，把老面跟主面团内的所有除黄油以外的用料混合，进冰箱水合半小时。 3️⃣冰箱取出后很容易就打出厚膜，此时加入室温软化的黄油，搅拌至可以拉出薄膜。 4️⃣面团滚圆，盖上保鲜膜室温发酵至2倍大。这个时候可以准备裹入黄油，如图四，盖好保鲜膜后进冰箱冷藏备用。 5️⃣轻轻排气，把面团分成60克左右的十等分，搓成水滴状，用保鲜膜盖好进冰箱冷藏松弛45分钟左右。这是为了控制面温并且帮助后面的整形。 6️⃣整形。如图五，六。 7️⃣盖上保鲜膜进行最后发酵。整形完以后，我马上就预热烤箱了，因为我家烤箱预热需要45分钟左右。 8️⃣进炉之前面包喷一点水放上海盐。 9️⃣225摄氏度，12分钟左右，蒸汽两次。 ❣️温馨提示： 1,关于液体，我试过牛奶，水，牛奶的更好吃。如果要用冰牛奶，需要换算液体量，牛奶含水量88%左右。我今天的面团有点干，后来又加了10克水，照片是180,实际是190. 2,面温控制非常重要。无论是水合还是后来整形前的那一步，进冰箱控制面温。 3,海盐卷的层次。在卷的时候抹黄油这一步不可省，如图五。 4,关于制造蒸汽，我用一个平时不用的铸铁锅放烤箱里一起预热，放入面包后，往铸铁锅倒一杯热水。一分钟后用喷瓶再朝面包喷一次水。图七。 5如果家里没有有盐黄油，裹入黄油的时候加一点点盐，图八。 6老面按比例一次也稍微多做一点，冰箱冷藏可保存三天，冷冻可以一个月左右。 7面粉吸水量，烤箱差异都很大，液体量跟烘烤温度，时间都需要根据自家情况调整。 Distilled Q&As (12): - Q: Do I need to brush egg wash on top for browning? I baked mine without egg wash and they came out pale white. (需要刷蛋液帮助上色吗，自己没刷蛋液入炉烤，白花花不上色) A: No egg wash is needed. All three of my sea salt roll posts browned nicely with just a water mist and high-heat baking. Is your flour bleached? Bleached flour often bakes up very pale. Also try baking on the upper-middle rack at a high temperature! (不用刷蛋液。我有三篇海盐卷上色都很好都没有刷蛋液，都是喷的水。应该是高温烤上色的。姐妹的面粉用的是不是漂泊的？看起来确实白。 嗯嗯，正解了 放中上层烤，温度要高。加油) - Q: Do these need a proofing box, or is room temperature fine for proofing? (这个发酵不需要进发酵箱吗？常温就可以了吗？) A: Room temperature is fine! Unlike Pullman loaves that take me around 100 minutes, these smaller rolls proof in about 40 minutes at room temperature. (对，这个跟吐司不一样，发的比较快，我吐司一般要100分钟左右，这个室温40分钟左右。) - Q: If I want to make a larger batch, do I just multiply all ingredients by 2 or 3? (您好打扰下漂亮小姐姐 请问加大份量怎么换成呀？配方✖️2 .✖️3吗？) A: Yes, just double or triple everything proportionally. (嗯嗯加量就加倍) - Q: Does the oven need to be fully preheated before putting the rolls in? Also, Step 4 mentions butter again; is the butter kneaded into the dough in two additions? (把面胚送入烤箱的时候就需要烤箱温度达到烤面包需要的温度吗？亲。还有步骤4又加了一次黄油，黄油揉进面团需要分两次吗？) A: Yes, the oven must be fully preheated to temperature before the rolls go in. The second butter mentioned in Step 4 is chilled butter sticks for rolling inside during shaping, not for kneading into the dough. Check the step-by-step photos for how it is wrapped inside! (面包胚送入烤箱前烤箱需要达到需要的温度。裹入黄油是不用揉进面团的，是整形的时候卷进去的，姐妹看一下示意图片。预祝成功，这款面包很香很好吃。) - Q: What does autolyse mean? (水合是什么意思) A: It means mixing the dough just until it comes together into a rough ball and resting it in the fridge for 30 minutes. During this rest, the water hydrates the flour and naturally develops gluten. (就是面团揉成团后就放冰箱半小时。这个过程就是水合。让水跟面粉作用，自然产生一定的面筋) - Q: If I replace the water with milk, how much milk should I use? Thank you! (如果按照这个比例把水换成牛奶，牛奶要放多少呢？谢谢) A: When replacing water with milk, increase the liquid weight by about 10%, since milk is roughly 88% water. (水换成牛奶是加上10%左右。牛奶含水量88%左右。) - Q: Can I use both old dough and Tangzhong together in this recipe? (因为有老面还有汤种，能一起加吗？亲爱的) A: I don't recommend using Tangzhong for sea salt rolls, as it makes the dough too soft and tricky to shape into crisp layers. (这款不建议用汤种，整形会不大好操作) - Q: Which brand of bread flour do you recommend for these sea salt rolls? (请问做这个盐可颂推荐用哪个牌子的高筋粉) A: I used Bob's Red Mill bread flour. (我用的是鲍勃红磨坊的高筋粉) - Q: Should I bake these on the lower-middle rack or upper-middle rack? (要放中下层烤还是中上层烤呀) A: Sorry for not specifying! I baked these on the middle rack. (不好意思没写清楚，这个我是中层烤的) - Q: If I want to make a larger batch, do I just multiply all ingredients by 2 or 3? (您好打扰下漂亮小姐姐 请问加大份量怎么换成呀？配方✖️2 .✖️3吗？) A: Yes, just double or triple everything proportionally. (嗯嗯加量就加倍) - Q: Do I need to brush egg wash on top for browning? I baked mine without egg wash and they came out pale white. (需要刷蛋液帮助上色吗，自己没刷蛋液入炉烤，白花花不上色) A: No egg wash is needed. All three of my sea salt roll posts browned nicely with just a water mist and high-heat baking. Is your flour bleached? Bleached flour often bakes up very pale. Also try baking on the upper-middle rack at a high temperature! (不用刷蛋液。我有三篇海盐卷上色都很好都没有刷蛋液，都是喷的水。应该是高温烤上色的。姐妹的面粉用的是不是漂泊的？看起来确实白。 嗯嗯，正解了 放中上层烤，温度要高。加油) - Q: Are you going to open a bakery? Your bakes look truly professional! (姐，你要开面包房吗？真的专业路线了) A: Thank you so much, you made my day! (谢妹子，太开心啦) --- ### Pull-Apart Milk Pullman Loaf ❤️ Single-Proof Method, Beginner Friendly | 手撕牛奶吐司❤️一次发酵，新手友好 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6079fe4b00000000210392b9/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6079fe4b00000000210392b9/ - Category: toast - Fermentation: direct - Oven Temp: 180°C - Bake Time: 33 min - Ingredients (EN): Yield: (One 450g Pullman loaf pan); Bread flour 270g, icy cold heavy whipping cream 30g (hold back 15g liquid if cream is thin); Icy cold milk 130g (hold back 10g to add as needed); Cold beaten egg 25g (half an egg); Milk powder 10g; Sugar 35g; Salt 3g; Instant dry yeast 4g (or fresh compressed yeast 9g); Room-temperature softened butter 25g - Ingredients (ZH): 用料: (一个450克的吐司模); 冰淡奶油30克(我的淡奶油非常厚，如果比较稀的话可以预留15克慢慢加); 冰牛奶130克(面粉吸水量有差异，预留10克看情况加); 冰鸡蛋半个(25克左右); 奶粉10克; 糖35克; 盐3克; 干酵母4克(鲜酵母9克); 室温软化的黄油25克。 Notes (EN): This recipe is perfect when you are short on time, and the results are every bit as good. Besides saving time, a single-proof Pullman loaf has the bonus of a fine, tender crumb structure. 🍞Ingredients: (For one 450g Pullman loaf pan) Bread flour 270g, icy cold heavy whipping cream 30g (my cream is very thick; if yours is thinner, hold back 15g of liquid and add gradually), icy cold milk 130g (flour absorption varies, so hold back 10g and add as needed), half a cold egg (about 25g), milk powder 10g, sugar 35g, salt 3g, instant dry yeast 4g (or fresh compressed yeast 9g), softened butter 25g. 🍞Method: 1️⃣ Place all ingredients except the butter into the mixer bowl and mix on low-medium speed for about 5 minutes (adjust for your stand mixer) until a relatively smooth dough forms. 2️⃣ Place the dough in a container, cover with plastic wrap, and chill in the fridge for a 30-minute cold autolyse (this prevents the dough temperature from getting too high). 3️⃣ Take the dough out of the fridge and knead in the mixer for 1 to 2 minutes until it stretches into a thick membrane, then add the softened butter. Mix until it reaches the full windowpane stage. 4️⃣ Divide the dough into 3 equal portions, shape into tight balls, cover with plastic wrap, and bench rest for about 10 minutes. 5️⃣ Perform a double roll-and-coil shaping and place into the loaf pan. Proof in a warm, humid place until 80% to 90% full in the pan (I placed a bowl of hot water in the unheated oven and swapped the water twice). 6️⃣ Bake at 180°C on the lower-middle rack for 33 minutes, tenting with aluminum foil after 6 to 7 minutes (adjust baking time according to how your oven runs). 7️⃣ Tap the pan firmly out of the oven, unmold immediately, and cool on a wire rack. 🔆Helpful Tips: 1. The butter must be softened at room temperature, neither rock-hard straight from the fridge nor melted into liquid in the microwave. Room-temperature softened butter emulsifies smoothly into the dough for the best crumb. 2. As the weather warms up, controlling dough temperature is critical. Never chase a windowpane at the expense of overheating your dough. Do not skip the 30-minute chill in the fridge. 3. Flour water absorption varies, so hold back 15g of liquid and add it gradually as needed. 4. Regarding ingredient order: to keep the yeast from touching the salt and sugar directly, I usually add liquids, salt, and sugar at the bottom, cover with flour, and place the yeast on top of the flour. Notes (ZH): 这个方子特别适合赶时间的时候用，而且效果绝对不差。一发吐司除了省时还有一个优点就是组织比较绵密。 🍞用料：(一个450克的吐司模) 高筋粉270，冰淡奶油30克(我的淡奶油非常厚，如果比较稀的话可以预留15克慢慢加)，冰牛奶130克(面粉吸水量有差异，预留10克看情况加)，冰鸡蛋半个(25克左右)，奶粉10克，糖35克,盐3克,干酵母4克(鲜酵母9克),室温软化的黄油25克。 🍞做法： 1️⃣把配方中除黄油以外的所有配料放到搅拌筒，中低速搅拌五分钟左右(不同机器有差异，需要自行调整)，打至一个比较光滑的面团。 2️⃣把面团放容器用保鲜膜盖好放冰箱水合半小时左右(这一步是为了防止面团温度过高)。 3️⃣面团冰箱取出，机器打一两分钟至可以拉出厚膜，加入软化的黄油。搅拌至可以拉出薄膜。 4️⃣把面团分成等量的三份，滚圆，盖上保鲜膜，松弛十分钟左右。 5️⃣二次擀卷入模。放到温暖湿润的地方发酵至八九分满。(我是烤箱放一盆热水，中途换了两次水)。 6️⃣180度，中下层，33分钟，六七分钟左右的时候盖上锡纸。(根据自家烤箱脾气相应调整烘烤时间) 7️⃣出炉震模脱模晾凉。 🔆温馨提示： 1黄油一定要室温软化的，不要冰箱直接取出的，也不要微波炉打成液体状的。室温软化的黄油跟面团才能更好的融合达到最佳的效果。 2天气渐渐转热，面温的控制尤其重要，不要一味的追求手套膜而忽略了面团温度。为了控制面温，冰箱半小时不可省。 3面粉吸水量有差异，根据情况做相应调整，可以预留15克液体慢慢加入。 4关于各配料的加入顺序。为了不让酵母跟盐糖直接接触，我通常是液体，盐，糖，面粉，最后酵母加在面粉上，这样就不直接接触了。 Distilled Q&As (5): - Q: I have been struggling with loaves that won't rise tall. Could dough temperature be the culprit? (一直困扰在面团长不高的阶段 会不会就和面温有关系) A: Yes, both dough temperature during mixing and the temperature during the final proof matter a lot! Mix everything except the butter into a rough ball and chill it in the fridge for 30 minutes. When you take it out, the dough temperature stays low and it quickly smoothes out with just a little mixing before you add the butter and knead to a windowpane. (有关系，打面的面温控制，二发的温度都很有关系 把除黄油以外的用料混合好后，是一个比较粗的面团就放冰箱半小时，半小时后取出来，面温低，并且稍微打几下就容易变光滑，然后再加入黄油，继续打到出膜) - Q: Why do I always have to add extra milk every time I bake? My flour absorbs so much water! (为啥每次我的牛奶都要多加，面粉太吸水了) A: Yes, water absorption varies hugely across flour brands! Meanwhile, other bakers with lower-absorption flour find the dough sticky and have to reduce the liquid. (是的，面粉吸水量差异很大，有小伙伴说面糊太稀粘手要减液体) - Q: Can I roll taro paste or coconut filling into this loaf? (这个可以放芋头或者椰蓉馅吗) A: I haven't tried adding fillings to a single-proof loaf yet 😊😊 (一次发酵的吐司我没有试过放馅的😊😊) - Q: Can I skip the milk powder? (可以不加奶粉吗？) A: Yes, you can. The milk powder is just there to boost the milky aroma. (可以的，奶粉是为了奶香。) - Q: If I don't use heavy whipping cream, how much extra milk should I use instead? (淡奶油不用，用多少牛奶？) A: Try replacing the 30g of heavy whipping cream with about 16g of milk, adding it gradually. (试试把30克淡奶油换成16克左右的牛奶，慢慢添加) --- ### Poolish Yogurt Pullman Loaf ❤️ Fine, Soft, and Moist Crumb | 酸奶吐司❤️波兰种❤️组织细腻柔软湿润 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60779a20000000002103dec6/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60779a20000000002103dec6/ - Category: toast - Fermentation: poolish, direct - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 175°C - Bake Time: 31 min - Ingredients (EN): Poolish: 75g water + 75g bread flour + about 0.7g instant dry yeast; Bread flour 200g; Thick plain yogurt 60g; Milk powder 20g; Salt 3g; Sugar 30g; Instant dry yeast 2g; Room-temperature softened butter 25g; One large egg (plus the 150g poolish above); Adjust yogurt by ±5g to 10g as needed for hydration - Ingredients (ZH): 75克水+75克高筋粉＋0.7克左右的干酵母; 高筋粉200克; 原味稠厚酸奶60克; 烘培奶粉20克; 盐3克; 糖30克; 干酵母2克; 室温软化的黄油25克。; 75克水+75克高筋粉＋0.7克左右的干酵母; 上下5到10克的样子。 Notes (EN): I highly recommend this Pullman loaf. As long as you follow the steps, it is very beginner-friendly. Unlike some high-hydration recipes where the dough is sticky enough to make you question your life choices, this dough feels clean and non-sticky, and bakes into a super soft loaf with a great feathery shred. Combining a poolish with yogurt wonderfully improves the crumb structure and mouthfeel. 🍞Poolish Ingredients: 75g water + 75g bread flour + about 0.7g instant dry yeast 🍞Main Dough Ingredients: Bread flour 200g, thick plain yogurt 60g, baking milk powder 20g, 1 large egg, salt 3g, sugar 30g, instant dry yeast 2g, room-temperature softened butter 25g. 🍭Method: 1️⃣ Make the poolish. See Photo 5. This is the exact amount of poolish needed for one 450g Pullman loaf (150g poolish total). Stir 75g water, 75g bread flour, and about 0.7g instant dry yeast together with chopsticks until uniform. Cover and refrigerate overnight, or ferment at room temperature for about 4 hours until covered with large bubbles on top, as shown in Photo 6. If chilled overnight in the fridge, check for bubbles the next day; if there aren't many yet, let it sit at room temperature until bubbly before mixing the main dough. 2️⃣ Once the poolish is ready, put it into the mixer bowl along with all main dough ingredients except the butter. Knead until the dough stretches into a thick membrane, then add the softened butter and knead until it reaches the full windowpane stage. 3️⃣ Shape the dough into a tight ball, cover with plastic wrap, and let rise in a warm place until doubled in size. 4️⃣ After the first proof, gently degas the large air pockets, divide into 3 equal portions, shape into tight balls, cover with plastic wrap, and bench rest for 15 minutes. 5️⃣ Roll out, coil, and place into the Pullman loaf pan. Proof in a warm, humid environment until 80% to 90% full in the pan. 6️⃣ Bake at 175°C for about 31 minutes, tenting with aluminum foil in time once the top browns. 7️⃣ Tap the pan firmly out of the oven, unmold, and cool on a wire rack. Helpful Tips: 1. Every oven runs differently, so adjust baking time and temperature for your own oven. 2. Soften the butter at room temperature ahead of time so it incorporates easily into the dough for optimal results. Butter that is cold from the fridge or melted into liquid won't perform as well as properly softened butter. 3. Different flours absorb different amounts of water, so adjust the yogurt amount by 5g to 10g up or down based on how the dough feels. 4. This formula is only lightly sweet. If you prefer a sweeter loaf, feel free to add extra sugar. Notes (ZH): 非常推荐这个吐司，只要一步步来，新手也友好。不像有些方子的面团会粘到让人怀疑人生。这个方子的面团非常清爽不粘手，烤出来的面包非常拉丝柔软。波兰种加上酸奶完美的改善了吐司的组织，大大地提升了口感。 🍞波兰种用料 75克水+75克高筋粉＋0.7克左右的干酵母 🍞主面团用料： 高筋粉200克，原味稠厚酸奶60克，烘培奶粉20克，大号鸡蛋一个，盐3克，糖30克,干酵母2克，室温软化的黄油25克。 🍭做法： 1️⃣制作波兰种。 如图五。这是一个450克吐司需要的波兰种的量(150克波兰种)。 75克水+75克高筋粉＋0.7克左右的干酵母，用筷子搅拌均匀，盖上盖子放冰箱过夜或者室温大概四小时左右，面团会有大气孔出现，如图六，就可以开始制作面包了。如果是放冰箱过夜的，第二天取出来后看有没有大气泡，如果没有就室温回暖等大气泡出现再开始制作面团。 2️⃣波兰种准备好以后，放入搅拌筒,加入主面团内除黄油以外的所有材料搅拌至拉出厚膜后加入室温软化的黄油，搅拌至可以拉出薄膜。 3️⃣面团滚圆，盖上保鲜膜，温暖的地方发酵至两倍大。 4️⃣一发好了以后，轻轻排掉大气孔，分成等量的三份，滚圆，盖上保鲜膜松弛15分钟。 5️⃣整形擀卷入模。温暖湿润的环境下发酵至八九分满。 6️⃣烤箱175度，31分钟左右。中途及时盖上锡纸。 7️⃣出炉震模脱模晾凉。 温馨提示： 1，每家烤箱脾气不一样，要根据自家烤箱脾气调整时间及温度。 2,黄油要提前室温软化，这样容易跟面团融合，并且达到最佳效果。黄油如果是刚从冰箱取出或者是已经融化成液体状的都没有刚刚室温软化的状态的效果好。 3，不同面粉吸水性不同，可根据具体实际情况调整酸奶的用量，上下5到10克的样子。 4，这个配方吃起来不甜，喜欢偏甜口感的可以加一点点糖。 Distilled Q&As (14): - Q: If I like sweet bread, how much sugar can I add? Also, what kind of yogurt do you recommend, thick set yogurt or regular runny yogurt? (喜欢甜一点，可以加多少糖？酸奶推荐哪种酸奶？老酸奶还是普通酸奶？) A: I use Greek yogurt, which has a thick consistency similar to set yogurt. If you prefer a sweeter loaf, you can increase the sugar to 50g to 60g per loaf. Since yogurt thickness and water content vary by brand, keep an eye on the dough hydration and adjust slightly as needed. (我用的是希腊酸奶，质地跟老酸奶接近。喜欢甜的糖可以加到50—60克每一个吐司的量。因为酸奶厚薄不同含水量会有差异，姐妹做的时候稍稍留意，适当调整。) - Q: I made this too! The hydration was slightly low for my flour, so I added a splash of water and it turned out great! (我也做了，水量对于我来说少了一点，加了很完美) A: Thank you for sharing your feedback! (谢谢姐妹反馈) - Q: What temperature and time should I use for a low-sugar Pullman loaf pan? (低糖吐司模具的温度和时间是多少呀，) A: Both baking time and temperature should be reduced slightly; adjust based on how your oven runs and your usual experience with low-sugar pans. I don't own a low-sugar Pullman pan yet. (都要相应减少，根据自家烤箱的脾气跟平时做吐司的经验调整。我还没有正宗的低糖吐司模) - Q: I saw your post yesterday and baked two loaves today! I don't think I degassed well enough and they didn't rise super tall. (昨天看到今天就学着做了两个，好像排气没做好，也不怎么高) A: I just checked your post, your loaves look great and the shaping is very neat! (去看了下，姐妹做的很好，整形也很漂亮) - Q: Which yogurt did you use? (老师，请问你用的哪款酸奶呀) A: Greek yogurt, the really thick kind. (希腊酸奶，比较厚的那种) - Q: Can I replace the yogurt with heavy whipping cream? (请问博主酸奶能用淡奶油替代吗) A: If you replace the yogurt with heavy whipping cream, you should reduce the butter amount accordingly. (如果用淡奶油代替的话要减少黄油的量) - Q: Does this recipe not need any water or milk in the main dough? (这个方子不用加水加牛奶啊？) A: The water is already inside the poolish, alongside the egg and yogurt in the main dough. (波兰种含水了) - Q: Can I bake this in a steam-bake combo oven? (蒸烤一体机可以吗) A: I don't own that type of oven, so I'm not sure how it performs for Pullman loaves. (这个机器我没有，不知道可不可以呢) - Q: If I like sweet bread, how much sugar can I add? Also, what kind of yogurt do you recommend, thick set yogurt or regular runny yogurt? (喜欢甜一点，可以加多少糖？酸奶推荐哪种酸奶？老酸奶还是普通酸奶？) A: I use Greek yogurt, which has a thick consistency similar to set yogurt. If you prefer a sweeter loaf, you can increase the sugar to 50g to 60g per loaf. Since yogurt thickness and water content vary by brand, keep an eye on the dough hydration and adjust slightly as needed. (我用的是希腊酸奶，质地跟老酸奶接近。喜欢甜的糖可以加到50—60克每一个吐司的量。因为酸奶厚薄不同含水量会有差异，姐妹做的时候稍稍留意，适当调整。) - Q: What temperature and time should I use for a low-sugar Pullman loaf pan? (低糖吐司模具的温度和时间是多少呀，) A: Both baking time and temperature should be reduced slightly; adjust based on how your oven runs and your usual experience with low-sugar pans. I don't own a low-sugar Pullman pan yet. (都要相应减少，根据自家烤箱的脾气跟平时做吐司的经验调整。我还没有正宗的低糖吐司模) - Q: Does the main dough really have no added water? (这款不放水的吗) A: The poolish already contains the water. (波兰种里面有水) - Q: If I want to make a plain white milk loaf and swap the yogurt for milk, how many grams of milk should I use? (想问下，做白土司的话，酸奶替换成牛奶多少克啊) A: You can calculate it from their water content: milk is around 88% water, while thick yogurt is around 70% water (depending on how thick the yogurt is). (根据他们的含水量来算一下，牛奶含水量88%左右，酸奶70%左右(酸奶的厚薄有差异，会有一点误差)，) --- ### Garlic Butter Bread Rolls: Fills the Whole House with Aroma | 黄油蒜蓉面包卷，满屋飘香 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6074bcbf000000002103f48e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6074bcbf000000002103f48e/ - Category: buns - Oven Temp: 190°C - Bake Time: 18 min - Ingredients (EN): Bread dough: Bread flour 450g; Bread dough: Whole wheat flour 50g; Bread dough: Water 295g (photo shows 282g, increased to 295g during mixing); Bread dough: Sugar 15g; Bread dough: Salt 5g; Bread dough: Instant dry yeast 5g; Bread dough: Olive oil 25g; Filling: Butter 70g (plus 2 heads garlic, a pinch of salt, and chopped green onions) - Ingredients (ZH): 面包体: 高筋粉450克; 面包体: 全麦粉50克; 面包体: 水295克(照片上是282,实际是295,搅拌面团的时候又加的); 面包体: 糖15克; 面包体: 盐5克; 面包体: 干酵母5克; 面包体: 橄榄油25克。; 馅料: 黄油70克 Notes (EN): 🍞Ingredients: (Makes 12 rolls) 🎈Bread dough: Bread flour 450g, whole wheat flour 50g, water 295g (the photo shows 282g, but I added more during mixing for 295g total), sugar 15g, salt 5g, instant dry yeast 5g, olive oil 25g. 🎈Garlic butter filling: Butter 70g, 2 whole heads of garlic, a pinch of salt, chopped green onions. 🍞Method: 1️⃣ Place all dough ingredients except the olive oil into the mixer bowl and mix until the dough stretches into a thick membrane. Add the olive oil and mix until a relatively thin membrane forms (it does not need to reach a full Pullman-loaf windowpane). Shape the dough into a tight ball and place in a warm spot for the first proof. 2️⃣ While the dough is rising, prepare the garlic butter filling. Peel and finely mince the garlic. Melt the butter in a pan, add the minced garlic, and sauté for 1 to 2 minutes until fragrant. Season with salt to taste, toss in the chopped green onions, turn off the heat, and let cool completely. 3️⃣ Once the dough has doubled in size, gently degas and turn it out onto your work surface. Cover with plastic wrap and bench rest for about 15 minutes (so it rolls out easily), then shape as shown in Photo 5. 4️⃣ My oven takes about 40 minutes to preheat, so right after shaping the rolls I start preheating the oven to 190°C while the rolls do their final proof. 5️⃣ Right before baking, brush with egg wash and sprinkle a little chopped green onion on top. Bake for about 18 minutes. Keep a close eye on the browning during the last few minutes; if the tops are still pale, move the baking sheet up one rack for the final 2 minutes to get a golden finish. 6️⃣ Remove from the oven and cool on a wire rack. I couldn't resist eating one piping hot right out of the oven because it smelled incredible! 🔅Helpful Tips: 1. Adjust the water amount based on your flour's absorption. Last time I made this, 280g of water was enough, whereas a different flour this time took 295g. 2. If you don't have whole wheat flour, you can use 100% bread flour. I like a hint of whole grain texture and flavor. 3. Let the garlic butter cool until it is semi-solid and spreadable before smearing it onto the dough. Never spread it while it is hot and liquid, or it will leak everywhere and be impossible to roll up neatly. 4. If you don't have olive oil, corn oil or another neutral vegetable oil works fine. 5. Every oven runs differently. If you aren't familiar with your oven's hot spots and calibration, watch closely near the end and adjust as needed. Notes (ZH): 🍞用料：(可做12个) 🎈面包体：高筋粉450克，全麦粉50克，水295克(照片上是282,实际是295,搅拌面团的时候又加的)，糖15克，盐5克，干酵母5克，橄榄油25克。 🎈馅料：黄油70克，大蒜两头，盐一小撮，葱花若干。 🍞做法： 1️⃣把面包体中除橄榄油以外的所有配料放到搅拌筒搅拌至可以拉出厚膜，然后加入橄榄油，搅拌至可以拉出比较薄的膜(不需要达到吐司那样的手套膜)。面团滚圆，放到温暖处发酵。 2️⃣趁面团发酵的空档，制作黄油蒜香馅。把大蒜去皮切碎，黄油锅里烧热，把切碎的大蒜放进去翻炒一两分钟，根据自己的喜好加一点盐，撒一点葱花，关火，放凉备用。 3️⃣面团发酵到两倍大左右，轻轻排气后取出，案板上盖上保鲜膜松弛15分钟左右(有助于擀开),进行整形，如图五所示。 4️⃣我的烤箱预热需要四十分钟左右，所以我整形完立马就预热烤箱，190度。 5️⃣入炉前刷一层蛋液，撒一点葱花。烤18分钟左右，最后要密切观察上色情况，如果上色不理想，最后两分钟，把托盘放上一层烤，比较容易达到理想的色泽。 6️⃣出炉，晾凉，我是趁热就吃了，知道火气大，可真的是太香太香了。 🔅温馨提醒： 1还是要根据不同面粉的吸水量做相应调整液体量，我上一做的时候，280克水就可以了，这次面粉不同，液体用量也相应调整。 2如果没有全麦粉，可以全部用高筋粉。我喜欢有点麦的口感，再说也可以低脂低卡一些。 3蒜蓉馅最好是放凉一点，处于稍微有一点点快变固体的状态是最好的，千万不要还是非常热非常液体的时候抹，会非常难卷。 4没有橄榄油，可以用玉米油这些替代。 5每家烤箱脾气不一样，如果不熟悉自家烤箱脾气的，烤的时候要密切观察，根据具体情况调整。熟悉的，直接根据需要的温度时间来操作。 Distilled Q&As (2): - Q: Do these need a second proof for 40 minutes? (需要二发吗？40分钟？) A: Yes, they do their second proof during the 40 minutes my oven takes to preheat. While a Pullman loaf takes me 100 minutes for the second proof, shaped rolls like these only need about 40 minutes. (我的烤箱预热时间刚好二发，如果是吐司我二发需要100分钟，但是这些整形面包四十分钟左右就够了。) - Q: Is there no egg in the bread dough itself? (面包体里面不用加鸡蛋？) A: Right, there is no egg in the dough. If you want to add an egg, just reduce the water weight accordingly. (嗯，这个没有加。如果要加鸡蛋就减水量) --- ### Salted Egg Yolk & Pork Floss Pull-Apart Loaf ❤️ Peel Layer by Layer | 咸蛋黄肉松吐司卷❤️可以一卷一卷撕着吃 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6073877b0000000001025062/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6073877b0000000001025062/ - Category: toast - Oven Temp: 175°C - Bake Time: 38 min - Ingredients (EN): Bread dough: Bread flour 270g; Bread dough: Icy cold milk 210g; Bread dough: Sugar 25g; Bread dough: Milk powder 20g; Bread dough: Salt 3g; Bread dough: Instant dry yeast 3g; Bread dough: Butter 20g; Egg yolk filling: Cooked salted egg yolks 8; Egg yolk filling: Butter 50g; Egg yolk filling: Milk powder 20g; Egg yolk filling: Dried pork floss 20g - Ingredients (ZH): 面包体用料: 高筋粉270克; 面包体用料: 冰牛奶210克; 面包体用料: 糖25克; 面包体用料: 烘培奶粉20克; 面包体用料: 盐3克; 面包体用料: 干酵母3克; 面包体用料: 黄油20克。; 蛋黄馅用料: 熟咸蛋黄8个; 蛋黄馅用料: 黄油50克; 蛋黄馅用料: 烘培奶粉20克; 蛋黄馅用料: 肉松20克。 Notes (EN): 🍞Recipe: 🎈Bread dough: Bread flour 270g, icy cold milk 210g, sugar 25g, baking milk powder 20g, salt 3g, instant dry yeast 3g, butter 20g. 🎈Salted egg yolk filling: 8 cooked salted duck egg yolks, butter 50g, baking milk powder 20g, dried pork floss (rousong) 20g. 🍞Method: 1️⃣ Place all dough ingredients except the butter into the stand mixer bowl and knead until a thick membrane forms. Add the butter and continue kneading until it reaches the full windowpane stage. 2️⃣ Lay out a large sheet of plastic wrap and dust it lightly with flour. Take the dough out of the mixer bowl, pat it gently into a thick rectangle, wrap it tightly in the plastic wrap (seal it well so the surface doesn't dry out), and place it in the freezer for 30 minutes. Make sure it goes into the freezer, not the fridge (Photo 2). 3️⃣ Meanwhile, mash and mix the salted egg yolk filling as shown in Photos 3 and 4. 4️⃣ After 30 minutes, take the dough out of the freezer, roll out, fold, and shape with the filling as shown in Photo 5, then place into the loaf pan to proof (Photo 6). 5️⃣ Proof until the dough fills about 70% of the pan, then bake at 175°C for about 38 minutes. 6️⃣ Tap the pan firmly out of the oven, unmold, and cool on a wire rack. 🎈Baker's Notes: 1. When tasting the bread, the salted egg yolk filling was very fragrant but needed a tiny pinch more salt because my salted egg yolks were quite mild. Next time I will add a pinch of salt to make the savory flavor pop. 2. Freezing the dough for 30 minutes is super helpful: it pauses fermentation and firms up the dough so you can roll and fold it into thin, neat layers. 3. Adjust baking temperature and time for your own oven. Swirled and filled loaves are always tricky for me, so I will keep practicing! Notes (ZH): 🍞配方： 🎈面包体用料：高筋粉270克，冰牛奶210克，糖25克，烘培奶粉20克，盐3克，干酵母3克，黄油20克。 🎈蛋黄馅用料：熟咸蛋黄8个，黄油50克，烘培奶粉20克，肉松20克。 🍞做法： 1️⃣把面包体用料里的除黄油以外的所有用料放搅拌机搅拌至出厚膜加入黄油后搅拌至出薄膜。 2️⃣取一张稍大的保鲜膜，撒上薄薄一层面粉，把面团从搅拌筒取出来，稍稍压成长方形，用保鲜膜包好(尽量包好一点，要不然面团会变干),进冰箱冷冻半小时，是冷冻不是冷藏。图二。 3️⃣在这个时候做蛋黄馅。如图三，四。 4️⃣半小时后，把面团从冷冻室取出，如图五整形，图六入模发酵。 5️⃣发酵到七分满左右，烤箱175度，烤38分钟左右。 6️⃣出炉震模脱模晾凉。 🎈心得： 1吃的时候发觉蛋黄馅很香但是差了一丢丢味道，原来我的咸蛋黄是淡的，所以下次要加一点点盐提味。 2冰箱冷冻半小时非常有用，避免面团发酵过快，有助于面包卷可以多卷些圈。 3根据自家烤箱调整烘烤温度跟时间，对于包馅的吐司我经常翻车，总是达不到自己想要的效果，继续练习继续努力。 Distilled Q&As (2): - Q: Why does this recipe freeze the dough instead of doing a first and second proof? (为什么不是一发二发？要冷冻呢？) A: Freezing pauses yeast fermentation and firms up the dough so it is easy to roll out into a thin rectangle for laminating the filling. This loaf is meant to have many thin, delicate spiral layers that peel apart. If you do a first proof first, the dough puffs up into just two or three thick, puffy waves instead of thin layers. I just pat the unproofed dough into a compact rectangle by hand before wrapping and freezing it for 30 minutes. (因为冷冻可以暂时阻止面团发酵，让面团先定型，方便擀成整形所需的薄长方形。并且这款面包是希望可以卷起来很多层的样子，里面一层层的面包是薄薄地，不是厚的。如果提早发酵了比较容易只有两三卷那样的厚厚的波浪卷样子。当然，我这个卖相离效果还有距离，继续努力 我就是用手轻轻整成一个厚长方体，表面积不大的那种。感觉没有影响折叠。主要是想要层次多层次薄的这种效果。如果喜欢三圈左右的，每一圈都发到一两厘米厚的话就不要冻。 嗯，就是没擀直接冻的。我大概没表达清楚，不好意思) - Q: So impressive, you have baked so many gorgeous loaves already! (好厉害，你都做了这么多漂亮的吐司了) A: Thank you! Filled loaves are actually my biggest weakness. My marble loaf from a little while ago was a total disaster! (谢谢集美，我做包馅的特别容易翻车，前阵子的大理石吐司真是一言难尽) --- ### German Lye Pretzels (Brezel) ❤️ Pretzel Practice | 德国布雷结纽结包❤️碱水包练习 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60730cf800000000010292bc/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60730cf800000000010292bc/ - Category: bagel - Ingredients (EN): Formula: Bread flour 625g; Formula: Rye flour 75g; Formula: Milk 420g; Formula: Salt 13g; Formula: Butter 30g; Formula: Instant dry yeast 5g - Ingredients (ZH): 配方: 高筋粉625克; 配方: 黑麦粉75克; 配方: 牛奶420克; 配方: 盐13克; 配方: 黄油30克; 配方: 干酵母5克。 Notes (EN): I found this recipe on Xiaohongshu and made a few small adjustments. Formula: Bread flour 625g, rye flour 75g, milk 420g, salt 13g, butter 30g, instant dry yeast 5g. 🎈The most important thing when making lye pretzels is safety when mixing the lye bath. Wearing protective gloves is a must, and you must always add the food-grade lye (sodium hydroxide) into the water, never pour water onto the lye. Never reverse that order! Notes (ZH): 方子是小红书搜的，稍作改动。 配方：高筋粉625克，黑麦粉75克，牛奶420克，盐13克，黄油30克，干酵母5克。 🎈做碱水包最重要的是调碱水的时候要注意安全，戴手套是必须的，并且是要把烘培碱加到水里，而不是把水倒入烘培碱，千万不要颠倒顺序。 Distilled Q&As (4): - Q: Why did my lye pretzels brown unevenly and develop blisters on the surface? (你好，想问下我做的碱水为什么上色不均匀，而且表面会起泡) A: Check your lye solution ratio: use 15g to 20g of food-grade baking lye per 500g of water. Also dip each side for about 30 seconds, not too long. Use room-temperature or cool water so the dough skin doesn't blister. (碱水的比例有没有控制好？，15至20克烘培碱配500克温水。还有浸的时间是每一面30秒，不要太久。 夏天用室温，天冷的时候我是温水。妹妹要不要搜搜别的姐妹是啥水？以防万一，不要再翻车) - Q: Do these taste good? (这个好吃吗) A: People who love them really love them, and people who don't really don't! They have a dense, chewy bite and that distinct traditional pretzel lye aroma. (喜欢的会很喜欢，不喜欢的就很不喜欢。口感有点实墩墩，气味有点碱味) - Q: Do you have a step-by-step shaping tutorial for these? (怎么做，老师有教程吗) A: I haven't made a tutorial for this one yet ☺️ (这个没有呢☺️) - Q: Is food-grade baking lye the same thing as baking soda? (烘培碱是小苏打吗？) A: No, they are different! Food-grade lye is sodium hydroxide, which is much stronger than baking soda, so you must handle it with care and wear gloves. (不一样的，而且烘培碱使用的时候要非常小心。) --- ### Low-Calorie & Healthy 50% Whole Grain Rye Pullman Loaf | 低卡‼️降脂‼️减肥‼️50%全麦黑麦吐司 - EN URL: https://www.sunflowerbakery.fyi/en/posts/607233e9000000000102bc70/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/607233e9000000000102bc70/ - Category: toast - Fermentation: old-dough - Oven Temp: 180°C - Bake Time: 36 min - Ingredients (EN): Rye flour 140g; Bread flour 140g; Old dough (pâte fermentée) 56g; Heavy whipping cream 60g; Ice-cold milk 100g; Salt 3g; Sugar 20g; Yeast 3g; Butter 20g - Ingredients (ZH): 黑麦140克; 高筋粉140克; 老面56克; 淡奶油60克; 冰牛奶100克; 盐3克; 糖20克; 酵母3克; 黄油20克。 Notes (EN): 🎈Ingredients: Rye flour 140g, bread flour 140g, 1 egg, old dough (pâte fermentée) 56g, heavy whipping cream 60g, ice-cold milk 100g, salt 3g, sugar 20g, yeast 3g, butter 20g. See Photo 9 for how to make the old dough. 🎈Method: 1️⃣Add all ingredients except the butter into the mixer bowl. Mix on low speed for about 5 minutes, shape into a tight ball, cover with plastic wrap, and rest in the fridge for about 30 minutes. 2️⃣Take the dough out of the fridge and continue mixing for about 1 minute until it reaches the thick membrane stage (Photo 5). Add the butter at this point. 3️⃣Continue mixing until it reaches the full windowpane stage (Photo 6). Shape the dough into a tight ball, cover with plastic wrap, and let it proof. For doughs with a high whole grain percentage, never over-mix chasing an ultra-thin windowpane membrane, as that can easily break down the gluten. 4️⃣Shape and do the second proof (Photo 7). Pay attention to pressing out any large air pockets with a gentle hand during this step. This gives the finished loaf a finer crumb structure without big holes. 5️⃣When proofed to 80-90% full in the pan, bake at 180°C on the lower-middle rack for about 36 minutes. Tent with foil in time during baking. 6️⃣Remove from the oven, tap the pan on the counter, unmold, and cool on a wire rack. ❣️Baker's Notes: Different whole grain flours vary in protein content, water absorption, and ash content, so the fineness of the crumb will differ. For example, at the same 50% whole grain ratio, my previous 50% whole wheat loaf had a much finer crumb than this 50% rye loaf because that bag of whole wheat flour had very high protein. To improve the crumb structure and slow down staling, we can add thick yogurt, old dough, and heavy whipping cream. All of these ingredients work wonderfully to improve the texture of the bread. Notes (ZH): 🎈用料：黑麦140克，高筋粉140克，鸡蛋一个，老面56克，淡奶油60克，冰牛奶100克，盐3克，糖20克，酵母3克，黄油20克。 关于老面的做法参考图九。 🎈做法： 1️⃣将用料里除黄油外的所有材料加入搅拌筒，低速搅拌五分钟左右，滚圆，盖好保鲜膜进冰箱冷藏静置半小时左右。 2️⃣从冰箱取出，继续搅拌一分钟左右，可以拉出厚膜，图五，此时加入黄油。 3️⃣继续搅拌至可以拉出薄膜状态，图六，滚圆面团，盖好保鲜膜发酵。含全麦量高的面团千万不要追求非常薄的手套膜而过度搅拌，这样容易打断筋。 4️⃣整形，二次发酵。图七。这一步要注意排掉大气孔，轻轻按压的力度，这样做出来的面包组织才会比较细腻不容易有大气孔。 5️⃣烤箱180度，中下层，发酵到八九分满的时候入烤箱，烤36分钟左右，中途及时盖锡纸。 6️⃣出炉，震模，脱模，晾凉。 ❣️感受：不同的全麦的蛋白质含量，吸水量，灰分含量不一样，所以做出来的细腻程度有差别，比如同样是50%的麦，我的上一个50%全麦比这个50%黑麦要细腻很多，因为我的那袋全麦粉蛋白质含量很高。 为了改善组织，延缓面包老化，我们可以加入厚酸奶，老面，淡奶油这些。这些成分都可以很好的改善面包口感。 Distilled Q&As (2): - Q: Is heavy whipping cream required? Can I leave it out or use a substitute? (请问淡奶油是必须的吗？可以不加或用其他替代品？) A: You can substitute milk. Just make sure to adjust the weight rather than swapping 1:1, since their water content is different. (可以用牛奶替代。要换算一下，不能等量替换，含水量有差异。) - Q: Beginner question here: what are the exact gram amounts for the old dough ingredients? (新手请教，老面的材料分别是多少克？) A: Thanks friend, I forgot to write down the ratios. Usually it is 50g flour, about 35 to 40g warm water, 0.5g instant dry yeast, and 1g salt. Specifically for this recipe, you need about 60g of old dough, which converts to: 35g flour, 24g water, 0.5g yeast, and 1g salt. (谢谢集美，我忘了写比例。一般是面粉50克，温水35到40克左右，干酵母0.5克，盐1克。具体到这个方子，老面用60克左右，换算结果是：粉35,水24,酵母0.5,盐1) --- ### Japanese Shio Pan (Sea Salt Butter Rolls) ❤️ A Recipe I Bake Again and Again | 日式盐可颂，海盐面包❤️一款反复做的面包 - EN URL: https://www.sunflowerbakery.fyi/en/posts/606e9aee0000000021035d76/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/606e9aee0000000021035d76/ - Category: buns - Fermentation: levain, old-dough Notes (EN): This bread is so delicious and fragrant. It has a crisp crust and a soft, feathery crumb inside that you can peel apart layer by layer. The bottom is extra crispy because a stick of butter is rolled inside during shaping. As it bakes, the butter melts down to the base and fries the bottom into a savory, crispy crust. Every bite is full of rich buttery aroma. Even though it is not a croissant, it smells and tastes very much like one, and it is lower in fat and healthier too. I followed a recipe I found online for the method, and I made the old dough portion myself using my sourdough starter. #BreadLover The recipe is in Photos 8 and 9, sourced from the internet. #BreadLover Notes (ZH): 这款面包非常非常好吃，很香，表皮脆，里面柔软拉丝，可以一圈一圈撕拉着吃。底部特别脆，因为整形的时候里面裹了黄油，烤的时候黄油就到面包底部形成一层香酥脆层，一口咬下去，满口黄油香，虽然不是可颂但是吃起来闻起来很有可颂的意思，而且比可颂应该低脂健康。 做法是我在网上搜的一个方子，参考着做的，老面部分是我自己用天然酵母做的。#面包控 方子在图8,9，来自网络。 #面包控 Distilled Q&As (3): - Q: Unsalted cream? That means butter, right? (无盐奶油？是黄油吧？) A: I looked back and saw that was in the screenshot, I thought it was in my own ingredient list. I cannot edit the screenshot now, and a lot of recipes I used to read wrote it that way. Yes, it is unsalted butter. In recipes that use Taiwanese terminology, butter is called 'cream' and what we call whipping cream is called 'light cream'. I know it is a bit confusing, hope that makes sense. In short, it is definitely butter. (回头看了一下是截图里，我以为是我写的配料里面。那我也改不了了，我以前看很多方子确实都是这样的 是黄油，还有一点规律就是称黄油为奶油的方子里称我们平时认知的奶油为淡奶油，我知道有点拗口，也不知道有没有说清楚。总之，这个是黄油，一定是黄油) - Q: What oven do you have at home? Would love a recommendation! (你们家是什么烤箱呀？推荐一下嘻嘻) A: Mine is a built-in Bosch oven that came with the house. It is just a standard home oven without any extra features. I really wish my oven had a built-in steam function! (我家的是博世的嵌入式的，房子自带的。 就是个普通烤箱。没有别的功能。好想烤箱自带制造蒸汽的功能啊) - Q: Pro baker, how do you get the crispy butter bottom so wide? Mine only has a tiny strip. (大佬，黄油脆底怎样才能做的这么宽，我的只有一丢丢) A: Not a pro at all! I cut the butter piece wider when rolling it up. I will take a photo next time I make them. (不是大佬。裹的黄油比较宽，下次做的时候我拍个照。) --- ### Milky Pull-Apart Dinner Rolls ❤️ A Quick & Easy Bake | 奶香排包❤️短时间就可以完成的一款面包 - EN URL: https://www.sunflowerbakery.fyi/en/posts/606e272c0000000021034dca/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/606e272c0000000021034dca/ - Category: buns - Fermentation: sponge - Oven Temp: 175°C - Bake Time: 20 min - Ingredients (EN): Sponge: Bread flour 280g; Sponge: Milk 200g; Sponge: Instant dry yeast 3g; Bread flour 120g; Thick yogurt 30g; Ice-cold milk 20g; 1 egg (about 50g); Salt 3g; Sugar 50g; Milk powder 30g; Instant dry yeast 2g; Butter 30g - Ingredients (ZH): �中种: 高筋粉280克; �中种: 牛奶200克; �中种: 干酵母3克。; 高筋粉120克; 厚酸奶30克; 冰牛奶20克; 鸡蛋一个(50克左右); 盐3克; 糖50克; 奶粉30克; 干酵母2克; 黄油30克。 Notes (EN): 🍞Ingredients: 🍭Sponge (Chongzhong): Bread flour 280g, milk 200g, instant dry yeast 3g. 🍭Main dough: Bread flour 120g, thick yogurt 30g, ice-cold milk 20g, 1 egg (about 50g), salt 3g, sugar 50g, milk powder 30g, instant dry yeast 2g, butter 30g. See the photos for the shaping steps. Once the dough is mixed, skip the first bulk proof. Divide it directly into 8 pieces, let them bench rest for 15 minutes, and shape them. After shaping, proof until about 1.5 times in size before baking. Bake at 175°C on the upper-middle rack for about 20 minutes. ❣️Brush a layer of milk over the rolls right before they go into the oven, and brush another layer as soon as they come out so they look nice and glossy. Notes (ZH): 🍞用料： 🍭中种：高筋粉280克，牛奶200克，干酵母3克。 🍭主面团：高筋粉120克，厚酸奶30克，冰牛奶20克，鸡蛋一个(50克左右)，盐3克，糖50克，奶粉30克，干酵母2克，黄油30克。 做法参考图片。面团揉好后不用发酵，直接分成八份，松弛十五分钟后整形，整形后再发酵到1.5倍大左右进烤箱。 175度，中上层，20分钟左右。 ❣️面包进烤箱前，刷一层牛奶，出烤箱的时候再刷一层，看起来就油亮油亮的了。 --- ### Chocolate Pullman Loaf ❤️ Direct Method, Soft with a Feathery Shred | 巧克力吐司❤️直接法，软绵拉丝 - EN URL: https://www.sunflowerbakery.fyi/en/posts/606cfd43000000000102b5e6/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/606cfd43000000000102b5e6/ - Category: toast - Fermentation: sponge, direct - Yield: 1 450g loaves (一个450克吐司) - Oven Temp: 175°C - Bake Time: 36 min - Ingredients (EN): Bread flour 270g; Ice-cold milk 95g; Ice-cold heavy whipping cream 30g; Thick yogurt 43g; Cocoa powder 15g; 1 cold egg (about 50g); Sugar 30g; Salt 3g; Yeast 4g; Butter 20g - Ingredients (ZH): 高筋面粉270克; 冰牛奶95克; 冰淡奶油30克; 稠厚酸奶43克; 可可粉15克; 一个冰鸡蛋50克左右; 糖30克; 盐3克; 酵母4克; 黄油20克 Notes (EN): A simple, fast, and convenient direct method recipe that turns out just as good as the sponge method. 🍞Ingredients: (For one 450g Pullman loaf pan) Bread flour 270g, ice-cold milk 95g, ice-cold heavy whipping cream 30g, thick yogurt 43g, cocoa powder 15g, 1 cold egg (about 50g), sugar 30g, salt 3g, yeast 4g, butter 20g, chocolate chips to taste. 🍞Method: 1️⃣Put all ingredients except the butter and chocolate chips into the mixer bowl. 2️⃣Mix until the dough reaches the thick membrane stage, then add the butter and continue mixing until it reaches the full windowpane stage. 3️⃣Finally, add the chocolate chips and mix on the lowest speed just until incorporated. Never over-mix at this stage. 4️⃣Shape the dough into a tight ball, cover with plastic wrap, and let it proof. 5️⃣Once proofed to double in size, gently degas the dough, divide into 3 equal pieces, bench rest for 15 minutes, then roll out, coil, and place into the pan. 6️⃣Proof in a warm, humid spot until 80-90% full in the pan. 7️⃣Bake at 175°C for about 36 minutes, tenting with foil halfway through. 8️⃣Tap the pan to release steam, unmold, and cool on a wire rack. ❣️❣️❣️❣️❣️❣️❣️❣️ 1. This recipe gives almost the exact same texture as a sponge method loaf. I honestly could not taste any difference, making it ideal when you are short on time. The key is adding heavy whipping cream and thick yogurt, which greatly improves the crumb structure and makes the loaf super soft with a feathery shred. 2. Every oven runs differently, so adjust the exact baking temperature and time according to your own oven. 3. Different flours absorb water differently, so adjust the milk amount as needed. Notes (ZH): 简单方便快捷的直接法，效果不输中种法。 🍞用料：(一个450克吐司模的量) 高筋面粉270克，冰牛奶95克，冰淡奶油30克，稠厚酸奶43克，可可粉15克，一个冰鸡蛋50克左右，糖30克，盐3克，酵母4克，黄油20克，巧克力粒适量随意。 🍞做法： 1️⃣把除黄油，巧克力粒以外的所有材料放进搅拌筒。 2️⃣搅拌至可以拉出厚膜，加入黄油，搅拌至可以拉出薄膜。 3️⃣最后加入巧克力粒，最低档，揉匀即可，千万不要过度搅拌。 4️⃣面团滚圆，盖上保鲜膜，发酵。 5️⃣发酵至两倍大，轻轻排气后，分成等量三分，松弛15分钟，擀卷入模。 6️⃣温暖湿润的地方发酵至八九分满。 7️⃣烤箱175度烤36分钟左右，中途盖锡纸。 8️⃣震模出模晾凉。 ❣️❣️❣️❣️❣️❣️❣️❣️ 1,这个方子,做出来效果跟中种几乎一样，我没吃出差别，特别适合时间不那么充裕的时候做。关键是放了淡奶油跟厚酸奶，很好的改善了面团的内部组织，让面包柔软拉丝。 2,每家烤箱脾气不一样，具体烤的时间跟温度要根据自家烤箱做相应调整。 3,面粉的吸水性也有差异，牛奶的量也要做相应调整。 Distilled Q&As (4): - Q: I don't have chocolate chips. Can I use Ovaltine crunchy bits instead? (没有巧克力，阿华田脆脆可以吗) A: I haven't tried that yet. Baking chocolate chips are heat-stable so they don't melt easily. Ovaltine crunchy bits will probably meld more into the dough and might taste even better! (我没有试过呢，巧克力粒是耐高温性质的，不容易融化。阿华田脆脆大概会跟面团更融合，也许会更好吃呢) - Q: What brand is your Pullman loaf pan? (吐丝盒什么牌子的) A: Sanneng golden corrugated Pullman pan. (三能的金色波纹) - Q: If I don't have thick yogurt, how much heavy cream should I use to replace it? (小姐姐没有厚酸奶用多少奶油代替呢) A: You might want to check out my Hong Kong-style chocolate Pullman loaf recipe instead, as that one doesn't require any yogurt. (妹妹要不要看一下港式吐司巧克力味的方子，不需要用到酸奶) - Q: That looks so fragrant and delicious! (太香了吧) A: Yes, it really is delicious and super fluffy. Right after I finished taking photos, a third of the loaf disappeared in no time! (嗯嗯,真的好吃, 很松软,我拍完照片，一会会1/3就没了) --- ### Sourdough Bread Practice #17: Savory Cheese & Bacon Dinner Rolls | 天然酵母欧包练习#17芝士培根咸香餐包 - EN URL: https://www.sunflowerbakery.fyi/en/posts/606b8aa40000000001024b71/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/606b8aa40000000001024b71/ - Category: sourdough - Fermentation: levain - Ingredients (EN): Yield: 18 small dinner rolls; Sourdough starter (levain) 150g; Bread flour 500g; Milk 310g (hold back a little liquid at first and adjust as needed); Salt 13g; Sugar 5g; Olive oil 30g - Ingredients (ZH): 此方子是18个小餐包的量。; 150克的天然酵母; 500克高筋粉; 310克牛奶(可先预留一些液体，看情况酌情增减); 13克盐; 5克糖; 30克橄榄油 Notes (EN): Even though my original goal was to use up leftover sourdough starter, these rolls are so savory and flavorful that I make them all the time. This recipe makes 18 small dinner rolls. 150g sourdough starter (levain), 500g bread flour, 310g milk (hold back a little liquid at first and adjust as needed), 13g salt, 5g sugar, 30g olive oil, about 1.5 cups shredded mixed cheese, about 0.5 cup grated Parmesan cheese, and about 0.5 cup cooked bacon bits. Notes (ZH): 虽然出发点是为了消耗天然酵母，但是这款面包真是咸鲜香，所以经常做。 此方子是18个小餐包的量。 150克的天然酵母，500克高筋粉，310克牛奶(可先预留一些液体，看情况酌情增减),13克盐，5克糖，30克橄榄油，1.5杯左右的各种芝士丝，半杯左右帕玛森奶酪粉，半杯左右熟的培根粒。 Distilled Q&As (2): - Q: How do you make the sourdough starter? (天然酵母怎么做的？) A: I mix 30g whole wheat flour with 30g water until well combined and put it in a clean, clear jar so it is easy to observe. Leave it at room temperature for about 2 days until you see bubbles and it starts rising. Discard half of the starter, then feed it with 30g fresh whole wheat flour and 30g water in a clean jar. Repeat this feeding process for about 5 days until the starter rises high consistently. Once it is ready, keep it in the fridge and feed it once a week. (我是用全麦粉30克加水30克搅拌均匀混合好后放透明的干净的罐子便于观察，室温观察两天左右，开始发现酵种有气孔，开始长高了，将酵种丢弃一半，加入新的全麦粉30克，水30克，干净的容器，重复第一步，这样的重复步骤重复五天左右，酵种会长的很高，就说明做好了，进冰箱，一周喂一次就行了。) - Q: You put 150g of yeast in this? (要放150克酵母？) A: This is natural sourdough starter made from flour and water, not instant dry yeast. I made these rolls specifically to use up my excess starter. (这个是天然酵母，是面粉跟水的产物，不是干酵母，就是为了消耗她才做的。) --- ### Pullman Loaf Practice #34: Healthy, Low-Calorie, Soft & Feathery 60% Whole Wheat Loaf | 吐司练习#34健康低卡软绵拉丝的60%全麦吐司 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60678dec000000000102cef4/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60678dec000000000102cef4/ - Category: toast - Fermentation: sponge - Ingredients (EN): Sponge: Whole wheat flour 180g; Sponge: Bread flour 120g; Sponge: Instant dry yeast 4g; Sponge: Thick yogurt 188g (if your yogurt is thin, hold back 30g and add gradually); Sponge: Milk 80g (flour absorption varies, hold back 10g and add slowly); Main dough: Heavy whipping cream 25g (to improve texture with high whole wheat, or replace with 10-15g water); Main dough: Milk 10g; Main dough: Sugar 20g; Main dough: Salt 4g; Main dough: Instant dry yeast 1g; Main dough: Butter 20g - Ingredients (ZH): �中种材料: 全麦粉180克; �中种材料: 高筋粉120克; �中种材料: 干酵母4克; �中种材料: 稠厚酸奶188克(如果酸奶比较稀的话，预留30克慢慢加); �中种材料: 牛奶80克(面粉吸水量有差异，预留十克慢慢加)。; �主面团: 淡奶油25克(因为全麦含量高，想改善一下口感，没有可以直接用水10—15克左右); �主面团: 牛奶10克; �主面团: 糖20克; �主面团: 盐4克; �主面团: 干酵母1克; �主面团: 黄油20克。 Notes (EN): This loaf is super soft with a feathery shred, even with 60% whole wheat flour. I think there are three reasons for this: 1. A generous amount of yogurt. 2. The sponge method. 3. My whole wheat flour has a high protein content of 14%. 🎈Ingredients: 🔅Sponge (Chongzhong) ingredients: Whole wheat flour 180g, bread flour 120g, instant dry yeast 4g, thick yogurt 188g (if your yogurt is thin, hold back 30g and add gradually), milk 80g (flour absorption varies, so hold back 10g and add slowly). 🔅Main dough: Heavy whipping cream 25g (added to improve texture since the whole wheat ratio is high, or replace with 10-15g water if you don't have it), milk 10g, sugar 20g, salt 4g, instant dry yeast 1g, butter 20g. 🎈Method: 1️⃣Mix all the sponge ingredients into a dough ball and refrigerate overnight. (Yogurt thickness and whole wheat flour absorption vary a lot, so always hold back some liquid and add it gradually). 2️⃣The next day, take out the sponge and mix it with all main dough ingredients except butter until well combined. Mix until it reaches the thick membrane stage, then add butter and mix until it reaches the full windowpane stage. 3️⃣Proof until doubled in size. 4️⃣Divide into 3 equal pieces, roll out, coil, and place in the pan. Proof in a warm, humid environment until 80% full in the pan. 5️⃣Bake at 175°C for about 35 minutes. 6️⃣Tap the pan on the counter, unmold, and cool on a wire rack. Notes (ZH): 吐司非常柔软拉丝，即使用了60%的全麦，我分析原因有1,大量的酸奶。2,中种法。3,我的全麦粉蛋白质含量高达14%。 🎈用料： 🔅中种材料：全麦粉180克，高筋粉120克，干酵母4克，稠厚酸奶188克(如果酸奶比较稀的话，预留30克慢慢加)，牛奶80克(面粉吸水量有差异，预留十克慢慢加)。 🔅主面团：淡奶油25克(因为全麦含量高，想改善一下口感，没有可以直接用水10—15克左右)，牛奶10克，糖20克，盐4克，干酵母1克，黄油20克。 🎈做法: 1️⃣将所有中种部分用料活成团进冰箱冷藏过夜。(酸奶的厚薄差异很大，还有全麦面粉的吸水量也不一样，加液体的时候一定要预留一些慢慢加)。 2️⃣第二天取出中种面团，跟主面团里除黄油的所有用料混合均匀，揉出厚膜后加入黄油至揉出薄膜。 3️⃣发酵至两倍大。 4️⃣分成均匀的三等份擀卷整形入模，温暖湿润的环境发酵至八分满。 5️⃣175摄氏度，35分钟左右。 6️⃣震模出模晾凉。 Distilled Q&As (12): - Q: In steps 3 and 4, after mixing to the windowpane stage, do I divide into 3 pieces, shape, put in the pan, proof to double in size, and then bake? (這裡說的三和四步驟，是打出薄膜後就分成3等份然後卷成型入模型，就開始發酵2倍大的體積就 烤，是這樣嗎？) A: After reaching the windowpane stage, shape into a ball for the first proof until doubled in size. Then divide into 3 pieces, shape, and put them in the pan. Since the weather is warm now, room temperature proofing works fine. You are very welcome, happy baking! (打出薄膜后滚圆发酵至两倍大。再分成三份，整形，入模 现在天热，室温就可以了 不客气哒，加油) - Q: I followed the recipe, but it baked up like a dense steamed rice cake. I'm not sure what went wrong. (照着做了，烤出一个发糕来，不知道问题在哪儿) A: Hugs, keep at it! The issue usually comes down to gluten development during mixing or over-proofing during the second proof. Always watch the dough rather than the clock. After the second proof, check if the surface is still taut rather than looking airy, collapsing, or rough. If it doesn't rise at all in the oven, it was very likely over-proofed, causing the gluten structure to break down and turn out like a steamed cake. It sounds like over-proofing, good luck next time! (抱抱继续努力。问题有可能出在面团是否出膜，二发切记不可发过。 这个不一定。还是看状态。二发完了表皮是否还是紧绷没有那种看起来里面会有空洞或者已经不光滑，烤的时候是否不长高，如果没有长高很有可能发过了，面筋断了，成品会像发糕 估计是发过了，加油) - Q: With heavy cream it's not really low-calorie anymore, though it looks delicious! (奶油真的不低卡了 不过看着好香) A: True, I just love the texture it gives! (是哦，我实在是喜欢) - Q: With the sponge method, can't you shape and do the final proof right after mixing? Why do another first proof before shaping? (中种的做法，不是可以揉好面直接整形发酵么？为什么还需要再一发再整形再二发呢？) A: Yes, you can definitely shape it right away, and I often do that too. For this specific loaf I gave it a bulk proof before shaping, so I wrote down exactly what I did. (嗯，是完全可以直接整形，我也经常这样。只是这个我是发了再整形的，所以就如实记录了。) - Q: Why add yogurt when making whole wheat bread? (做全麦吐司 为什么要放酸奶啊) A: I tried it once before to use up leftover yogurt and was pleasantly surprised by how fine, soft, and feathery the crumb turned out. So I figured adding it to whole wheat dough would really improve the texture. (因为以前为了消耗酸奶试过，结果很惊喜，面包更细腻拉丝柔软，所以想着放全麦里是不是可以改善一下口感) - Q: Can I roll nuts or mashed sweet potato inside? (請問可以包堅果或者番薯泥嗎) A: If you add mashed sweet potato, spread only a very thin layer and extend the baking time. Otherwise the center won't bake through properly, which I learned the hard way from a failed bake! (如果包番薯泥要少一点薄薄一层，烤的时间要加长，要不然内部不容易烤透，亲身翻车经历) - Q: Sunflower, what brand of yogurt do you use? Is it as thick as Greek yogurt? (花花，能说一下酸奶的牌子吗，是希腊酸奶这种厚度吗) A: Yes, it is Greek yogurt. I don't stick to one brand and just buy whichever is on sale, though there aren't that many choices here anyway. (对，就是希腊酸奶，我牌子不固定，哪个打折就买哪个，不过这里选择也不多) - Q: If I replace the yogurt with milk, what ratio should I use? (如果酸奶換成牛奶是多少比例？) A: Regular yogurt is about 80% water, but mine is super thick like steamed egg custard, so I estimate around 60% water. Milk is about 88% water. To be safe, replace the yogurt with 130g of milk, and hold back a portion to add slowly just in case the dough gets too wet. (普通酸奶含水量80%,但是我这个是很厚的鸡蛋羹一样质地的，估摸60%吧。牛奶含水量88%左右。保守一点，把酸奶的量换成130克牛奶，预留一部分慢慢添加，以防万一液体量太大。) - Q: Is there no flour in the main dough? (主面团没有面粉吗？) A: Right, none in the main dough. All 300g of flour is in the sponge. (嗯，没有。一共300克面粉都在中种里。) - Q: Can I let the sponge proof at room temperature for an hour before putting it in the fridge? (请问中种可以现先在室温下发酵一个小时之后放冰箱吗？) A: Yes, absolutely. I just put mine straight into the fridge so I wouldn't forget about it. (非常可以的，我是怕忘记就直接放了) - Q: Hi, what size Pullman pan is this recipe for? It doesn't look like a 450g pan. (你好，这多少克吐司模具的量？不像458的) A: It is a 450g Sanneng Pullman pan. (450的三能) - Q: Just a small suggestion! I've followed you for a long time and really want to try your whole wheat recipes, but they often use a lot of heavy cream and sugar, which doesn't quite fit a fat-loss diet. Would you consider making a version without heavy cream or condensed milk and less sugar? (想给博主提个小小的建议～关注你很久了，超级想尝试全麦的方子。可是发现都有大量淡奶油和糖～对于吃全麦的减脂人士来说实在是可操作性比较低。不知道考不考虑出无淡奶油无炼乳少糖版本呀) A: Got it, thank you! I will work on that next time. You can also check out my spelt loaf and my cranberry walnut whole wheat bread, especially the cranberry one which is sugar-free and oil-free. (好嘞，谢谢，下次改进。姐妹可以看看斯佩尔特小麦的，蔓越莓核桃全麦的，尤其蔓越莓的无糖无油) --- ### Matcha Shokupan (Japanese Milk Bread) ❤️ Sponge Method ❤️ Soft & Feathery | 抹茶生吐司❤️中种法❤️软绵拉丝 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60648d170000000001024cf8/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60648d170000000001024cf8/ - Category: toast - Fermentation: sponge - Ingredients (EN): Sponge: Bread flour 165g; Sponge: Water 100g; Sponge: Instant dry yeast 2g (mix into a fairly smooth dough ball); Main dough: Bread flour 110g; Main dough: Thick yogurt 60g; Main dough: Matcha powder 7g; Main dough: Sugar 30g; Main dough: Ice-cold milk 60g; Main dough: Salt 3g; Main dough: Instant dry yeast 2g; Main dough: Butter 25g - Ingredients (ZH): 中种: 高筋粉165克; 中种: 水100克; 中种: 干酵母2克。搅拌均匀至比较光滑面团; 主面团: 高筋粉110克; 主面团: 厚酸奶60克; 主面团: 抹茶粉7克; 主面团: 糖30克; 主面团: 冰牛奶60克; 主面团: 盐3克; 主面团: 干酵母2克; 主面团: 黄油25克。 Notes (EN): Ingredients: Sponge (Chongzhong): Bread flour 165g, water 100g, instant dry yeast 2g. Mix into a fairly smooth dough ball and refrigerate for about 1 hour. Main dough: Bread flour 110g, thick yogurt 60g, matcha powder 7g, sugar 30g, ice-cold milk 60g, salt 3g, instant dry yeast 2g, butter 25g. Notes (ZH): 用料： 中种：高筋粉165克，水100克，干酵母2克。搅拌均匀至比较光滑面团，进冰箱冷藏一小时左右。 主面团：高筋粉110克，厚酸奶60克，抹茶粉7克，糖30克，冰牛奶60克，盐3克，干酵母2克，黄油25克。 Distilled Q&As (5): - Q: What can I use to replace the thick yogurt? (厚酸奶可以用什么代替呢亲) A: You can use milk, but reduce the amount instead of swapping 1:1. Milk is about 87% water while yogurt varies in thickness. Try replacing the 60g of yogurt with about 40g of milk, holding back about 10g to add slowly as needed. (用牛奶，但是不能等量替换，要减 牛奶含水量87%左右，酸奶厚薄不定，60克酸奶用40克左右牛奶代替试试，不要一次全加进去，留10克左右慢慢加) - Q: What baking temperature and time did you use? (求温度和时间) A: 190°C for 35 minutes. Adjust according to how your own oven runs, using a similar time to your usual lidded Pullman loaves. When I use my smaller countertop oven, I bake at 180°C for 30 minutes. Ovens vary a lot. (190度,35分钟。姐妹要根据自家烤箱脾气调整，跟平时做别的加盖吐司时间差不多。我如果用家里小烤箱180,30分钟。烤箱差异很大。) - Q: Can I leave out the yogurt if I don't have any? (请问酸奶没有可以不放吗) A: Yes, replace it with about 45g of milk and adjust up or down as needed. (可以，用45克左右的牛奶代替，根据情况酌情增减) - Q: Why is this sponge only chilled for 1 hour? Does it still work well? (这种中种法怎么才冷藏一个小时，效果会好吗) A: It acts a bit like a cold autolyse, which makes it much faster. The finished loaf still turns out great, very soft inside with a nice shred. You can also chill it overnight, so it is quite flexible. (其实有点水合的意思，比较快手，成品还不错，挺拉丝，里面也软。也可以过夜。比较灵活) - Q: Is matcha powder just ground tea leaves? I honestly can't tell the difference. (抹茶粉就是茶叶粉吗？傻傻不知) A: Yes and no. Matcha is made from green tea leaves, but the processing method is specific and there are many grades. The best one I have baked with cost about $30 for a 1 oz tin on Amazon. It was super fragrant, though pricey since one tin only made 6 loaves. This time I used a big $20 bag from Costco, which is noticeably less vibrant. (一样也不一样，抹茶其实是绿茶做的，根据加工工艺不一样，抹茶也分很多等级。我做过最好的一种是亚马逊的一盎司三十刀左右，非常非常香，就是贵，只能做六个吐司，这次的是 Costco的，20刀有一大袋子，逊色不少) --- ### Classic Rye Country Sourdough ❤️ Naturally Leavened Artisan Bread | 黑麦原味酸面包❤️酸种，天然酵母面包 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6060f89a000000002103d3b8/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6060f89a000000002103d3b8/ - Category: sourdough - Fermentation: levain - Yield: 2 loaves (两个面包) - Ingredients (EN): Levain: 75g sourdough starter ➕ 75g whole wheat flour + 75g water; Main dough flour: 500g bread flour + 200g rye flour; Salt 15g; Water 525g - Ingredients (ZH): 酵头或者叫面肥？(leaven): 75克天然酵母➕75克全麦粉＋75克水; 主面团面粉: 一共是500克的高筋粉＋200克的黑麦粉; 盐15克; 水525克 Notes (EN): Take the sourdough starter out of the fridge and feed it for two days until active to build the levain. Let the levain ferment overnight until very bubbly and active before mixing the main dough. Refer to my earlier post for the detailed step-by-step method. After shaping, cold-proof the loaves in the fridge overnight and bake straight from the fridge the next morning without warming up. The ingredients below make two loaves: Levain: 75g sourdough starter ➕ 75g whole wheat flour + 75g water Main dough flour: 500g bread flour + 200g rye flour (700g total) Salt: 15g Water: 525g Notes (ZH): 酵种冰箱取出喂养两天至活跃状态制作 leaven，leaven放置一晚上，非常活跃后开始揉面团。具体制作方法参照我的一篇旧笔记。面团整形好以后进冰箱放一晚，第二天早上不需要回温直接烤。 下面的用料可以做两个面包： 酵头或者叫面肥？(leaven)：75克天然酵母➕75克全麦粉＋75克水 主面团面粉：一共是500克的高筋粉＋200克的黑麦粉 盐15克 水525克 --- ### ❤️ 50% Whole Wheat Pullman Loaf ❤️ Low-Calorie, Low-Fat & Healthy | ❤️50%全麦吐司❤️低卡低脂健康减肥必备 - EN URL: https://www.sunflowerbakery.fyi/en/posts/605d0fa6000000000102732e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/605d0fa6000000000102732e/ - Category: toast - Fermentation: direct - Yield: 1 450g loaves (一个450克吐司) - Bake Time: 33 min - Ingredients (EN): Bread flour 140g; Whole wheat flour 140g; Ice-cold milk 100g; 1 egg (about 50g); Thick plain yogurt 60g; Salt 4g; Sweetened condensed milk 28g; Sugar 20g; Instant dry yeast 5g; Butter 20g - Ingredients (ZH): 高筋粉140克; 全麦粉140克; 冰牛奶100克; 鸡蛋一个(50克左右); 厚的原味酸奶60克; 盐4克; 炼乳28克; 糖20克; 干酵母5克; 黄油20克。 Notes (EN): ❣️Super soft with a feathery shred and great oven spring, this 50% whole wheat loaf rose to 15.8 cm tall. It is healthy, nutritious, and tastes amazing. Even though it is a 50% whole wheat loaf, it honestly tastes like a rich Hokkaido milk loaf. 💛Formula: (For one 450g Pullman loaf pan) Bread flour 140g, whole wheat flour 140g, ice-cold milk 100g, 1 egg (about 50g), thick plain yogurt 60g, salt 4g, sweetened condensed milk 28g, sugar 20g, instant dry yeast 5g, butter 20g. 💛Method: 1️⃣Place all ingredients except the butter into the mixer bowl and mix for a few minutes until a fairly even dough ball forms (Photos 4 and 5). (Flours, especially whole wheat flours, vary widely in water absorption, so watch the dough closely and adjust the liquid as needed). 2️⃣Cover and chill in the fridge for about 30 minutes. This step keeps the dough temperature low and lets gluten develop through autolyse so it reaches a windowpane much more easily (Photo 5). 3️⃣Take the dough out of the fridge and mix briefly until it reaches the thick membrane stage. Add the butter and continue mixing until it reaches the full windowpane stage (Photo 5). 4️⃣Shape the dough into a tight ball, cover with plastic wrap or a lid, and let it do the first proof (bulk fermentation). 5️⃣Once doubled in size, turn the dough out onto the work surface, gently press out large air bubbles, divide into 3 equal pieces, shape into balls, and bench rest for a few minutes. 6️⃣Roll out, coil, and place into the loaf pan (Photo 6). Proof in a warm, humid spot for the second proof. Since I don't have a proofer box, I turn on the oven light and place a bowl of hot water inside, swapping out the hot water halfway if needed. 7️⃣When proofed to 80-90% full in the pan, bake at 175°C on the lower-middle rack for about 33 minutes (adjust temperature and time according to how your oven runs). Tent with foil after about 10 minutes to prevent the top from over-browning. 8️⃣Remove from the oven, tap the pan to release steam, unmold, and cool on a wire rack. ❣️Baker's Notes: Today's 50% whole wheat loaf came out super soft with a feathery shred and strong oven spring. I think there are three reasons: 1. My whole wheat flour has a very high protein content of 14% (Photo 3). 2. Adding yogurt and sweetened condensed milk greatly improved the crumb structure. 3. Chilling the dough after brief mixing kept the dough temperature under control and helped build gluten. Notes (ZH): ❣️非常柔软拉丝，爆发力不错，个头15.8厘米的50%全麦吐司，健康营养口感好。明明是全麦吐司，居然吃出了北海道的味道。 💛配方：(一个450克吐司模子的量) 高筋粉140克，全麦粉140克，冰牛奶100克，鸡蛋一个(50克左右)，厚的原味酸奶60克，盐4克，炼乳28克，糖20克，干酵母5克，黄油20克。 💛做法： 1️⃣把配方中除黄油以外的所有材料放入搅拌筒，搅拌几分钟至可以揉出一个表面比较均匀的球(图四，五)。(面粉，特别是全麦粉的吸水量差异比较大，建议密切观察，调整液体量)。 2️⃣放入冰箱冷藏三十分钟左右。这一步的目的一是为了防止面团温度升高，二是让面团产生面筋更容易揉出膜(图五)。 3️⃣面团从冰箱取出后稍微搅拌一会就出厚膜，此时加入黄油，继续搅拌至可以拉出薄膜(图五)。 4️⃣面团滚圆，盖上保鲜膜或者盖子进行一次发酵。 5️⃣面团发到两倍大的时候，倒到案板上轻轻排掉大气泡，分成等量的三份滚圆，松弛几分钟。 6️⃣擀卷整形入模(如图六)。放到温暖湿润的地方进行二次醒发。我没有发酵箱，烤箱开烤箱灯再加上一盆热水，有需要中途换水。 7️⃣面团发酵至八九分满，烤箱175摄氏度，中下层，烤33分钟左右。(根据自家烤箱脾气调整时间温度)。烤了十分钟左右盖上锡纸防顶部烤焦。 8️⃣出炉，震一下脱模，放架子晾凉。 ❣️最后心得：今天这个50%全麦吐司非常柔软拉丝爆发力也算强个子也算高，个人感觉原因有三个：1,我的全麦粉蛋白质含量很高,14%(图三)。2,酸奶跟炼乳的加入很好地改善了面团的组织。3,稍微搅拌后入冰箱冷藏使得面团温度得到控制并且帮助面筋的形成。 Distilled Q&As (25): - Q: What brand of whole wheat flour do you use? (请问全麦粉是什么牌子的) A: Central Milling, as shown in Photo 3. I bought it here in the US, but you can try other brands. Just check the nutrition label when choosing and pick one with high protein content. (central milling的，看图三 噢噢，我在美国买的 可以试试别的牌子，选的时候注意一下蛋白质含量，买含量高的) - Q: That's quite a bit of sugar, not really low-calorie anymore. (糖分稍多啊，这不低卡了。) A: I will reduce it next time! My next bake will be a bigger challenge because I want to bump the whole wheat up by another 15%. I once baked a 100% whole wheat loaf that turned out like a dense, stocky little brick. Thankfully the high protein in this whole wheat flour kept the crumb decent, even if it was compact. Next time I plan to leave out the condensed milk, keep the sugar as is, and increase the whole wheat to 60%. (下次改进少放点 是的那我下一次挑战大了，因为我其实还想再加15%左右的麦试试的 我曾经还做过一个100%的实墩墩的小矮子，得亏这个全麦粉蛋白质含量高，组织不算太糟糕，但是真的很敦实。 打算下次先把炼乳去掉，糖先不变，麦加到60%试试) - Q: My loaf proofs nicely to 80-90% full during the second proof, so why doesn't it rise any further in the oven? (我的吐司不知道二发好好的八九分满，为啥进了烤箱就不长高了) A: Does that happen every time? Check a few things: is your flour high enough in protein, did you mix the dough to full gluten development, and is your oven's bottom heat strong enough? Pick a reliable recipe with strong oven spring and practice with it while keeping your dough temperature low until you get a full windowpane. Since I am in North America, I haven't used domestic Chinese flour brands, so check what other bakers recommend for Pullman loaves. I use Bob's Red Mill bread flour, which I think is also available in China. (是每一次都这样吗？看看面粉的蛋白质含量是否高？面团是否打到十成筋？烤的时候底火够不够大？ 选一个爆发力强的方子多练练，加油。打面控制好面温打到出膜。 姐妹搜搜别的姐妹分享的适合做吐司的高筋粉，我在北美，国内的面粉没有用过。对了，我用的是鲍勃红磨坊高筋粉，这个好像国内有。) - Q: If I leave out the sweetened condensed milk, should I add the same weight of milk? (不加炼乳是不是要加同等量的牛奶) A: Milk is about 88% water while sweetened condensed milk is only around 20% water, so don't swap them 1:1. You will need to scale the liquid down. (牛奶的含水量是88%左右，炼乳大概20%左右，所以不能等量替代要换算一下。 我没有用过，可以搜搜别的集美的反馈) - Q: Did you use a stand mixer to knead this dough? Is it easy to knead in a bread machine? (这个揉面你用的厨师机是吗？用面包机好揉吗) A: I use a stand mixer now, though a bread machine actually kneads dough quite well. I used to knead all my doughs in a bread machine until the paddle shaft started leaking dark grease. Even after replacing the machine, the new one had the exact same issue, so I gave up on bread machines. Back when I used one, I would let it knead for 10+ minutes, turn it off before adding the butter, and restart the knead cycle from the beginning. In warm weather, I also chilled the dough in the fridge for a 30-minute autolyse. (我现在都是用厨师机揉的。面包机其实挺好揉的。以前我都是用面包机揉面的，后来面包机的搅拌棍那儿漏黑油，换了一个也是同样的问题，然后我就放弃再也不用了。 我以前是这样操作的，揉十几分钟，在放黄油之前，关掉，重新再启动一遍揉面程序，还挺好的。天气热的时候，会放冰箱水合半小时。) - Q: Sis, have you started teaching baking? That's awesome! 👏🌟 (姐，你开始当老师了？太棒了👏🌟) A: Not at all, I don't have that kind of skill! I just document the bakes that don't flop (I bake way more than I post, and I just had a baguette fail two days ago). Honestly, I have been baking like this for the past ten years, basically every other day or sometimes back to back. I used to post on WeChat Moments occasionally, and now I keep my baking log here on Xiaohongshu. Everyone here is so kind. When people call me 'teacher' I feel a little shy, though I actually used to be a teacher in real life! So I tell myself not to feel guilty and just focus on baking good bread and writing helpful notes. (没有呢,哪有这个本事，就是记录一下做的没有翻车的面包(我做的比发的多，前天又有法棍翻车)，其实这十年来我就是这个状态，基本隔天做面包，有时候连着做。以前会时不时地发发朋友圈，现在都记录在小红书，小红书比朋友圈香多了，不是吗 小红书的集美都很 nice, 叫我老师我内心纠结了一下也皮厚厚也收下了，安慰自己，自己也曾经确实是个老师，别内疚，那就努力做好面包吧，认真写笔记吧) - Q: Can I use a poolish or tangzhong for this? (可以用波兰种或者汤种吗) A: Yes, using a pre-ferment or tangzhong will make the texture even better. I have another post titled 'Poolish 50% Whole Wheat Pullman Loaf' that you can check out. (可以用种，口感会更好。 我有一篇笔记<<波兰种50%全麦吐司>>，姐妹可以看一下下) - Q: What size pan in inches is a 450g loaf pan? My 10-inch pan feels way too big and empty. (450g是多少寸烤盘？感觉自己10寸的烤出来空空荡荡) A: I use a Sanneng 450g golden corrugated Pullman pan, and I am not sure how that converts to inches. You will want to adjust the baking temperature and time based on your own oven and pan size. For example, I normally bake at 180°C for 35 minutes. If a new recipe comes out with a thick crust, I adjust the time first since 180-190°C is my baseline temperature for Pullman loaves, and recipes with different hydration levels mostly just need a slight time tweak. Take your time getting to know how your oven runs. (我用的是三能金波纹450克吐司模，具体几寸不知道怎么换算。 这个还是要根据自己平时做的温度时间及烤箱的特性来相应调整。比如我平时都是180度，35分钟烤的，尝试某个新方子烤出来外皮硬我会首先调节时间尝试，因为180—190度是我的烤箱烤吐司的基本温度，而方子因为含水量不同可能只是需要时间上略做调整。总之，慢慢摸熟自家烤箱的脾气先。) - Q: Sis, have you started teaching baking? That's awesome! 👏🌟 (姐，你开始当老师了？太棒了👏🌟) A: Not at all, I don't have that kind of skill! I just document the bakes that don't flop (I bake way more than I post, and I just had a baguette fail two days ago). Honestly, I have been baking like this for the past ten years, basically every other day or sometimes back to back. I used to post on WeChat Moments occasionally, and now I keep my baking log here on Xiaohongshu. Everyone here is so kind. When people call me 'teacher' I feel a little shy, though I actually used to be a teacher in real life! So I tell myself not to feel guilty and just focus on baking good bread and writing helpful notes. (没有呢,哪有这个本事，就是记录一下做的没有翻车的面包(我做的比发的多，前天又有法棍翻车)，其实这十年来我就是这个状态，基本隔天做面包，有时候连着做。以前会时不时地发发朋友圈，现在都记录在小红书，小红书比朋友圈香多了，不是吗 小红书的集美都很 nice, 叫我老师我内心纠结了一下也皮厚厚也收下了，安慰自己，自己也曾经确实是个老师，别内疚，那就努力做好面包吧，认真写笔记吧) - Q: What can I use if I don't have yogurt? (没有酸奶放什么) A: You can use milk, just reduce the amount slightly since milk has a higher water content than yogurt. (可以放牛奶，稍微减一点量，牛奶含水量比酸奶高。) - Q: If I leave out the yogurt, what should I substitute for it? Thank you! (老师如果不放酸奶要用什么代替呢？谢谢老师！) A: Use about 45g of milk, holding back 10g to add slowly as you watch the dough consistency. (45克左右牛奶，预留10慢慢加，看情况酌情增减) - Q: Is this made with the direct method? (这是直接发的吧) A: Yes, this is the direct method. (是的，直接法) --- ### Fresh Orange Pullman Loaf ❤️ Bursting with Real Citrus Aroma | 橙香吐司❤️把新鲜橙子味做进吐司里 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60558e6a000000000102da61/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60558e6a000000000102da61/ - Category: toast - Ingredients (EN): Yield: Two 450g Pullman loaves; Bread flour 520g; Sugar 60g; Salt 5g; Milk powder 30g; Instant dry yeast 7g; 1 egg (about 50g); Heavy whipping cream 60g; Ice-cold milk 280g; Fresh orange juice 20g (squeezed by hand); Finely julienned or minced orange zest about 30g; Butter 50g; Note: I scaled the amounts down slightly for my pans today. This formula makes two 450g Pullman loaves. - Ingredients (ZH): 用料: (两个450克的吐司量); 高筋粉520克; 糖60克; 盐5克; 奶粉30克; 干酵母7克; 鸡蛋一个(50克左右); 淡奶油60克; 冰牛奶280克; 新鲜橙汁20克(我戴着手套直接手挤的); 橙皮细丝或粒30克左右; 黄油50克。; 注: 做的时候各种的量我有相应减少一些的。这个方子可以做两个450克的吐司。 Notes (EN): I highly recommend this Pullman loaf. I have baked it many times and tweaked the ratios a few times, and this is my favorite formula. The bread is super soft with a feathery shred and stays soft even on the second day. The moment you open the oven door, a wave of fresh orange aroma fills the kitchen. It is so refreshing, soothing, and comforting. 🎈Ingredients: (Makes two 450g Pullman loaves) Bread flour 520g, sugar 60g, salt 5g, milk powder 30g, instant dry yeast 7g, 1 egg (about 50g), heavy whipping cream 60g, ice-cold milk 280g, fresh orange juice 20g (I squeezed it by hand wearing gloves), finely julienned or minced orange zest about 30g, butter 50g. 🎈Method: 1️⃣Place all ingredients except the butter and orange zest into the mixer bowl, mix into a fairly smooth dough ball, and chill in the fridge for 1 hour. (You can skip the fridge rest, but I recommend doing it on warmer days or whenever you have the time, as the improvement in dough handling is wonderful). 2️⃣Take the dough out of the fridge and mix until it reaches the thick membrane stage (this only takes 2 to 3 minutes after chilling). Add softened room-temperature butter and continue mixing until it reaches the full windowpane stage. 3️⃣Finally, add the orange zest and mix briefly just until evenly distributed. Never over-mix. 4️⃣Proof the dough until doubled in size, turn it out to degas, divide into 6 equal pieces, shape, and place into the pans. 5️⃣Do the second proof in a warm, humid spot until 80-90% full in the pans. Bake at 175°C for about 30 minutes, tenting with foil once the top is golden brown. 6️⃣Tap the pans on the counter before unmolding, then cool on a wire rack. Note: Today I used one 450g pan and one 300g pan, so I scaled the ingredients down slightly for my bake. The recipe written above makes two 450g loaves. Notes (ZH): 这个吐司非常推荐，我做了很多次，尝试了几次调整，这是我觉得最好的配方。面包非常软绵拉丝，放到第二天还是软软的。面包出炉打开烤箱的那一刹那，一股橙香扑面而来，很清新很治愈很幸福。 🎈用料：(两个450克的吐司量) 高筋粉520克，糖60克，盐5克，奶粉30克，干酵母7克，鸡蛋一个(50克左右),淡奶油60克,冰牛奶280克，新鲜橙汁20克(我戴着手套直接手挤的)，橙皮细丝或粒30克左右，黄油50克。 🎈做法： 1️⃣把除黄油，橙皮丝以外的所有用料放进搅拌机，搅拌成一个表面比较光滑的面团，放入冰箱冷藏一个小时。(放入冰箱这一步可以省略，但是在天气比较暖和的日子还是建议这么操作。如果不赶时间也建议这么操作，效果真的很惊喜) 2️⃣把面团从冰箱里取出，继续搅拌至可以拉出厚膜(这里大概两三分钟就可以了，面团从冰箱拿出后很容易就出厚膜了)，加入室温黄油搅拌至可以拉出薄膜。 3️⃣最后加入橙皮丝，稍微搅拌均匀就可以，千万不要过度搅拌。 4️⃣面团发酵至两倍大，取出排气，分成等量的六份，整形入膜。 5️⃣放温暖湿润的地方二次发酵至八九分满，烤箱175摄氏度，三十分钟左右，中途上色后盖锡纸。 6️⃣脱模前先震一下，晾网上晾凉。 注：我今天用的是一个450,一个300的模子，做的时候各种的量我有相应减少一些的。这个方子可以做两个450克的吐司。 Distilled Q&As (2): - Q: If I replace the heavy cream with milk, how much should I reduce it to? (奶油换成牛奶减量到多少？) A: Start with 40g of milk first, and add a tiny bit more slowly if the dough needs it. (先试试40克,不够再慢慢添加) - Q: Can I replace the heavy whipping cream with whole milk? (淡奶油可以换成纯牛奶吗？) A: Yes, just reduce the amount of milk slightly. (可以，牛奶要减量) --- ### My 100 Pullman Loaf Challenge #27: Soft & Tender Yogurt Loaf | 记录我的💯个吐司练习#27软绵酸奶吐司 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60513c22000000000102c4c0/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60513c22000000000102c4c0/ - Category: toast - Fermentation: tangzhong, sponge, direct - Yield: 2 450g loaves (两个450克吐司) - Bake Time: 30 min - Ingredients (EN): Bread flour 540g; Unsweetened thick yogurt (custard-like consistency) 120g; 2 eggs (about 100g total); Ice-cold milk 95g; Sweetened condensed milk 25g; Sugar 60g; Salt 5g; Milk powder 30g; Instant dry yeast 6g; Butter 50g - Ingredients (ZH): 高筋粉540克; 无糖酸奶(很厚的，像蒸鸡蛋羹那种质地)120克; 鸡蛋两个(共100克左右); 冰牛奶95克; 炼乳25克; 糖60克; 盐5克; 奶粉30克; 干酵母6克; 黄油50克。 Notes (EN): Whenever I haven't prepared a tangzhong or sponge ahead of time but still crave a soft, tender loaf, I turn to this direct-method yogurt Pullman loaf. Yogurt really works wonders in bread dough, keeping the crumb extra moist and soft. 🎈Ingredients: (Makes two 450g Pullman loaves) Bread flour 540g, unsweetened thick yogurt (very thick, like steamed egg custard) 120g, 2 eggs (about 100g total), ice-cold milk 95g, sweetened condensed milk 25g, sugar 60g, salt 5g, milk powder 30g, instant dry yeast 6g, butter 50g. 🎈Method: Place all ingredients except the butter into the stand mixer and mix until the dough reaches the thick membrane stage. Add the butter and mix until it reaches the full windowpane stage. Cover with plastic wrap and proof in a warm, humid place until doubled in size. Turn out the dough, gently press to degas, divide into 6 equal pieces, shape into tight balls, cover with plastic wrap, and bench rest for about 15 minutes. Complete two rounds of rolling out and coiling, then place the dough into the loaf pans. Proof until 80% full in the pans. Bake at 175°C for about 30 minutes, tenting with foil once the top browns. When time is up, tap the pans on the counter before unmolding, then cool on a wire rack. Notes (ZH): 当我没有提前准备汤种中种但又想吃一口软绵的吐司的时候我就会想到直接法的酸奶吐司，酸奶真的很神奇，加了她，吐司特别湿润柔软。 🎈用料：(此方可做两个450克吐司) 高筋粉540克，无糖酸奶(很厚的，像蒸鸡蛋羹那种质地)120克，鸡蛋两个(共100克左右)，冰牛奶95克，炼乳25克，糖60克，盐5克，奶粉30克，干酵母6克，黄油50克。 🎈做法： 除黄油以外的所有用料放入搅拌机搅拌至可以拉出厚膜加入黄油搅拌至可以拉出薄膜，盖上保鲜膜，放到温暖湿润的地方发酵至两倍大。 取出面团轻压排气，分成等量的六份，滚圆，盖上保鲜膜静置15分钟左右。 两次擀卷后放入模具。 发酵至八分满。 烤箱175摄氏度，30分钟左右，中途上色后盖锡纸。 时间到，脱模前先震一下，脱模后放架子上晾凉。 Distilled Q&As (5): - Q: I went out and bought Greek yogurt specifically to make this loaf! (专门去买了希腊酸奶，就为做这个吐司) A: Hugs, hope you love how it turns out! How was the crumb structure? Mine didn't rise super tall either, but the crumb and texture were great. A helpful mixing tip: always hold back a little liquid at the start so the dough comes together faster, then add the remaining liquid gradually once the dough ball forms, or leave it out if the dough already feels hydrated enough. I also use Bob's Red Mill bread flour! 🤝🤝 (抱抱，希望好吃啊，不知道成品组织怎样？我的也不是很高，不过组织，口感都不错。打面团的诀窍：根据克己老师的建议，每次预留一些液体不要加进去，这样面团会好打一些，等面团成团后，然后看情况再逐渐加入，或者，如果面团已经状况很好的话，不加也可以。我用的也是鲍勃的高筋粉🤝🤝。) - Q: Why is my dough still so dry even after I added extra milk? (为什么我多加了牛奶，面团还是很干) A: Oh! 😯 Did you put in both eggs? How did the finished loaf turn out? (啊😯？妹妹是加了两个鸡蛋的吗？最后成品怎样？) - Q: Try using fresh compressed yeast! (试试鲜酵母) A: I have always heard great things about fresh yeast, but I live abroad and don't know where to buy it here. So I make my own sourdough starter instead, though that is a different thing. (一直听说鲜酵母特别好，但是我在国外不知道哪买。就自制天然酵母，应该不是一回事) - Q: What can I use if I don't have sweetened condensed milk? (没炼乳用什么代替) A: The condensed milk is mainly there to boost the milky aroma. Since 25g of condensed milk doesn't contain much water, you can just add about 7g of extra milk slowly as needed. (炼乳主要为了增加奶香。25克炼乳其实液体含量不多，可以多加7克左右牛奶，慢慢加,看情况。) - Q: Can I make this loaf using the single-proof method? (这个吐司可以只一发吗) A: I haven't tried a single-proof method with this recipe yet. I usually only do a single proof when using the sponge method. (这个我还没有试过一发，我一般中种法才一发) --- ### Cooking Chicken & Potato Curry in My Staub Oval Cast Iron Fish Pan | 尝试用 Staub椭圆鱼锅铸铁锅做咖喱土豆 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6050010500000000010256bc/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6050010500000000010256bc/ - Category: cast-iron Notes (EN): Capacity check: 4 large boneless chicken thighs 🍗, 5 fist-sized potatoes, 1 regular carrot, and 1 fist-sized onion. Photo 2 shows how it looks once stewed, just for size reference. I have not let this pot sit idle for a single day! Yesterday I cooked the fish 🐟 in Photo 4, the day before was braised meat, and the day before that was fish again. Basically rotating nonstop between fish and meat🤣🤣🤣. Notes (ZH): 容量：四个大号剔骨鸡腿🍗，五个拳头大小的土豆，一根正常的胡萝卜，一个拳头大小的洋葱，炖好后如图二，尺寸容量供集美参考。 这口锅我真是一天没让她闲着，昨天图四的鱼🐟，前天是肉，大前天又是鱼，总之鱼跟肉轮着来的节奏🤣🤣🤣。 Distilled Q&As (1): - Q: How did you cook the fish? Braised or steamed? Does it stick to the pan? (鱼怎么做的？红烧？清蒸？不沾锅吗？) A: I sprayed the pan with oil, laid down a generous bed of scallions and ginger, placed the fish 🐟 on top, and drizzled a little cooking wine over the fish. Then I cooked it over high heat for a few minutes, medium heat for a few minutes, and low heat for a few minutes, adjusting the time depending on the size of the fish. That is the waterless steamed fish method. I prepped everything in the cold pan before turning on the stove, and it didn't stick at all. I sprayed PAM cooking spray first, which probably helped prevent sticking. (锅喷油铺上葱姜，多铺一点，放上鱼🐟，鱼身加点料酒，大火几分钟，中火几分钟，小火几分钟，根据具体鱼的大小具体情况调整时间。就这样就是所谓的无水蒸鱼。 我是还没开火之前把所有这些动作都做好放好才慢慢开火的，也不知道步骤对不对，反正没有粘锅，对了，先喷的是那个 pam,应该有防沾效果吧？) --- ### Braising Lamb Shanks in My Staub Oval Cast Iron Fish Pan | 尝试用Staub椭圆铸铁鱼锅炖肉 - EN URL: https://www.sunflowerbakery.fyi/en/posts/604c1b37000000000102ec8e/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/604c1b37000000000102ec8e/ - Category: cast-iron Notes (EN): Today I tried braising lamb shanks in the oval fish pan. As shown in Photo 3, I sprayed the bottom of the pan with oil, covered it with sliced onions, and placed two lamb shanks on top without adding any water since the lamb releases its own juices as it cooks. I added cooking wine, dark soy sauce, and braising sauce, put the lid on, cooked over medium-high heat for a few minutes, and then simmered on low heat for about 2 hours (turning the shanks a few times). Next, I took the shanks out, arranged carrots and potatoes on the bottom, set the shanks back on top, covered, and cooked for 10 minutes. Finally, I uncovered the pan, added celery and mushrooms, and simmered on low for another 10 minutes until it looked like Photo 2. Photo 4 shows my 28 cm deep Staub cocotte next to the oval fish pan for a visual size comparison. Overall, I really enjoy cooking with shallow pans. One of the lamb shanks today was a bit thick for this shallow pan, so picking slightly smaller shanks next time will make it fit like a charm. Notes (ZH): 今天尝试做个炖羊腱子。 如图三，锅底喷油铺洋葱，码上两只羊腱子，没有加水，羊肉煮的时候会出水，加了料酒，老抽，红烧汁，加盖，中大火几分钟后转小火焐了两小时左右(中途翻面几次)，把腱子取出，锅底铺上胡萝卜土豆，再重新铺上腱子加盖再煮十分钟，再开盖，加上芹菜蘑菇，又小火煮了十分钟，图二的样子。 图四是Staub28的深锅，放这里做个跟椭圆鱼锅尺寸的直观对比。 总的来说，使用感更喜欢浅锅，今天其中的一只腱子稍微厚了一点，毕竟这锅很浅，下次都用小一点的就完美了。 Distilled Q&As (2): - Q: I've only used my fish pan a few times for fish so far. (我的鱼锅目前还只做过几次鱼) A: I look for every possible excuse to put mine to work! (我是创造一切可以让她出场的机会) - Q: Did you not need to blanch the lamb first? (羊肉不用焯水？) A: I braised it directly because I bought pre-marinated lamb shanks. (我直接炖了，是买的腌好的那种) --- ### Staub Oval Cast Iron Pan for Waterless Steamed Fish ❤️ Fits Two Whole Fish at Once | Staub椭圆铸铁无水蒸鱼锅❤️可一锅蒸两鱼 - EN URL: https://www.sunflowerbakery.fyi/en/posts/604a5595000000000102ef34/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/604a5595000000000102ef34/ - Category: cast-iron Notes (EN): Once again, I have to praise this amazing pan. Since buying it, I use it almost every other day or every two days. My family loves eating fresh live fish 🐟. Two barramundi like these (1.6 lb + 1.5 lb, just over 3 lbs total) 🐟 used to require a three-tier steamer before I got this pan (Photo 4). Washing and drying the steamer tiers plus all the plates was so much work 🤣🤣🤣. Now I only need to wash one pan, which is so convenient and saves a lot of time. Thanks to the heat retention of cast iron, both fish cook in under ten minutes. Notes (ZH): 再次夸夸这口神仙锅。 买来以后基本隔天或者隔两天用一次的样子，我们家喜欢吃鱼，游水新鲜🐟，像这样的两条(1.6磅＋1.5磅)加起来三磅出头的盲曹🐟以前没有这口锅的时候需要三层蒸锅搞定(图四)，这洗锅晾锅，洗盘子的工作量简直了🤣🤣🤣。现在只需要洗一口锅，太方便了，而且非常节省时间，因为铸铁锅的聚热性，十分钟不到两条鱼就熟了。 Distilled Q&As (9): - Q: I couldn't find this exact model. Where did you buy it? (咦木有搜到同款，哪里买？) A: If you are in China, you can ask around where to find it. I bought mine on the Williams Sonoma website in the US for $199 on sale. I've heard of deeper discounts, though they are rare. Keep an eye out and it will drop to $199 again, as it stayed at $199 for quite a long time. Isn't the matte black one $179? I really like the black finish, I just already have a 28cm black pot. (如果在国内，问问 ，哪可以买到，我是在美国Williams Sonoma官网买的。 我是199收的，算是打折的，也听说会有更大折扣，但是不一定会碰上 蹲着，会199的，有好长一段时间199,黑色是不是179？黑色我很喜欢的，只是有一个黑色的28的了) - Q: How much did you pay for this pan? (亲亲，这款锅你买成多少钱呐？？) A: I paid $199.99 before tax, and just under $220 after tax. Yes, that was the sale price. (我是税前199.99美元，税后两百二十不到一点 是的这还是打了折的) - Q: Thanks for sharing! (感谢小可爱分享呀) A: Your products are truly great to use, combining beauty and practicality. (你家东东真心好用，集美貌实用于一身) - Q: I also steamed sea bass in a seafood pan. I placed it in the middle with space on both sides, steamed for 10 minutes, and let it sit covered for 5 minutes. It was slightly overcooked. (我也用海鲜锅蒸鲈鱼了。放中间。两边空着。蒸了10分钟，焖5分钟。有些overcook) A: Same here! I eat whatever fresh catch our local seafood group has: humpback grouper, cod, or regular grouper. As long as a live fish doesn't have too many tiny bones, I love it all and I'm not picky. I haven't used the Le Creuset seafood pan, so I can't compare them directly. Different pan shapes, designs, and brands will naturally cook differently. (握手，我海鲜群有啥就吃啥，老鼠斑，鳕鱼，石斑，对活鱼只要不是刺特别多的我都喜欢，不挑食 LC海鲜锅我没用过没法比较。只知道锅型不一样设计不一样牌子不一样效果也应该不会一样。) - Q: Do you really steam it directly without adding any water? (请问是不放水直接蒸嘛？) A: Yes! Just spray some oil in the pan, lay down scallions and ginger, and drizzle a little cooking wine over the fish without adding a single drop of water. 🤝🤝 If you love eating fish, this pan is super practical. (嗯嗯，锅喷油，铺上葱姜，鱼上淋点料酒，没有放一滴水 🤝🤝如果喜欢吃鱼的话这锅真的很实用) - Q: Do you need to put anything under the fish? Will the bottom cook faster than the top? (鱼下面需要垫东西吗？会不会下面比上面烧的多) A: Add a bit of oil at the bottom and lay down plenty of sliced ginger and scallion pieces. The fish releases moisture as it cooks, and the heavy lid and pan design lock that moisture inside so it cannot escape. (鱼下面加点油，铺了姜片跟葱段，可以多铺一点，鱼在烧的过程中会出水，水分会因为锅的设计跟锅盖重而锁住逃不出锅) - Q: Is this raw cast iron, or does it have an enamel coating inside? (这纯铸铁吗。！？内里有珐琅釉的吗？) A: The interior is matte black, so it doesn't look like glossy enamel. (里面是黑色的，看着不像珐琅) - Q: What heat level do you use? Will it burn with only a little cooking wine? (請問要開多大的火？只加一點料酒會不會燒焦的呀？) A: The fish releases its own juices as it cooks, and the heavy, tight-fitting lid locks all that moisture inside, so don't worry about burning. Start on high heat for 1 to 2 minutes, turn down to medium heat for 5 to 6 minutes, and finish on low heat for 2 to 3 minutes. Once I open the lid and see it's cooked through, I turn off the heat. Scoring the fish a few times also helps it cook faster. (因为鱼在烧的过程中会出水，而锅盖很重密封很好，出的这点水都锁在锅里逃不掉，不要担心。一开始大火，大概一两分钟左右，转中火五六分钟，小火两三分钟，打开看看熟了我就关火了。鱼身割了几刀熟的也快些) - Q: I also steamed sea bass in a seafood pan. I placed it in the middle with space on both sides, steamed for 10 minutes, and let it sit covered for 5 minutes. It was slightly overcooked. (我也用海鲜锅蒸鲈鱼了。放中间。两边空着。蒸了10分钟，焖5分钟。有些overcook) A: Same here! I eat whatever fresh catch our local seafood group has: humpback grouper, cod, or regular grouper. As long as a live fish doesn't have too many tiny bones, I love it all and I'm not picky. I haven't used the Le Creuset seafood pan, so I can't compare them directly. Different pan shapes, designs, and brands will naturally cook differently. (握手，我海鲜群有啥就吃啥，老鼠斑，鳕鱼，石斑，对活鱼只要不是刺特别多的我都喜欢，不挑食 LC海鲜锅我没用过没法比较。只知道锅型不一样设计不一样牌子不一样效果也应该不会一样。) --- ### Easy 3-Minute No-Pot Microwave Tangzhong (Water Roux) | 懒人版微波炉3分钟免洗锅汤种制作 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6048fe41000000000102dcf3/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6048fe41000000000102dcf3/ - Category: buns - Fermentation: tangzhong - Ingredients (EN): Bread flour 40g; Water 200g; Yields about 230g of finished Tangzhong - Ingredients (ZH): 40克高筋粉; 200克水。; 此配方最后成品230克左右。 Notes (EN): Bread made with Tangzhong (water roux) is typically extra soft with a feathery shred, and it stays fresh longer. That is why I love using Tangzhong whenever I bake Pullman loaves or dinner rolls. This method requires no stove and no pot to wash, making it super quick and easy. 🛑 Ingredients: 40g bread flour, 200g water. 🛑 Instructions: 1️⃣ Mix all ingredients together and microwave for 50 seconds. 2️⃣ Remove and stir in circles with chopsticks. 3️⃣ Microwave a second time for 30 seconds. 4️⃣ Remove and stir in circles with chopsticks. 5️⃣ Cover with a lid and refrigerate. 🔆 This formula yields about 230g of finished Tangzhong. 💗 Baker's Tip: Every microwave has a different wattage. Watch closely the first time you make it and adjust the timing as needed. It is better to start with a few seconds less than to overcook the batter into solid dough. Note: My microwave is 1200W, for your reference! Notes (ZH): 用汤种制作的面包通常比较软绵，拉丝，面包老化也慢，所以我在做吐司或者餐包的时候很喜欢用汤种。 这个方法做汤种不用洗锅不要开火非常简单方便快手。 🛑用料： 40克高筋粉，200克水。 🛑做法： 1️⃣混合好所有用料进微波炉一转50秒 2️⃣取出筷子打圈圈搅拌 3️⃣二进微波炉30秒 4️⃣取出筷子打圈圈搅拌 5️⃣盖上盖子放冰箱冷藏。 🔆此配方最后成品230克左右。 💗温馨提示：每家微波炉功率不一样，第一次做的时候密切观察，如果有需要，时间上做适当的调整，宁可一开始少几秒，不要一下子把面糊给转熟了。 注：我家微波炉1200瓦，供集美们参考，么么哒。 Distilled Q&As (11): - Q: Can it be kept in the fridge for a week? (可以冷藏放一周吗) A: No, it will spoil. I usually just keep it overnight, or at most a full day and night. I haven't tried keeping it any longer than that. (不可以的，会坏，一般我就隔夜，一天一夜最多，再久我没试过) - Q: How many hours does the Tangzhong need to chill in the fridge before using? Does it have to sit overnight? (姐妹，这个汤种做好放冰箱几个小时能用？必须过夜吗) A: You can use it after a few hours once it has cooled down. Sorry for the late reply due to the time difference, it's just past 5 AM here. Glad you like it! (几小时就可以用 姐妹不好意思回晚了，因为时差，我这刚天亮五点多 谢谢妹妹喜欢) - Q: Why don't I see any ripples when stirring? (搅拌的时候没有纹路是怎么回事呢 姐姐) A: Is it still too thin? Try microwaving it for a few more seconds. (太稀了？再打多几秒试试？) - Q: What is the ratio of Tangzhong to add to a recipe? For example, for 500g of flour, how much Tangzhong should I use? (老师，请问一下汤种投放的比例是多少？比如500克粉，那我应该放多少汤种？在线等，谢谢) A: Use about 160g of Tangzhong and 6g of instant dry yeast. Sorry for the late reply, I just saw your message. Wishing you a great bake! (用160克左右汤种 干酵母放6克。不好意思回晚了，才看到。 机智祝成功哈) - Q: I don't have a microwave. Can I steam it instead? (没微波炉，可以用蒸的吗？) A: I haven't tried steaming it. Since steaming still requires using the stove and a pot, it's better to just cook it the traditional way in a saucepan. It's very quick too, you just have to wash a pot compared to the microwave method. Do not let it boil; cook over low heat while stirring constantly with chopsticks, and turn off the heat as soon as ripples appear. That gives you the classic 65°C Tangzhong (around 60°C to 65°C). You can look up my post on Tangzhong Hokkaido Milk Loaf to try that recipe first. Its hydration isn't too high, so if your dough feels dry you can add a tiny splash of liquid. (没试过蒸，蒸的话也是需要开火动锅，那还是按照传统的煮吧，也很快的，就是跟微波比起来要洗个锅 不能煮开，要小火一边煮一边用筷子搅拌，出现纹路就关火，这就是传说中的65度汤种 是的，不要煮开，出现纹路就好。温度差不多60度 姐妹找一下我的一篇笔记叫汤种北海道吐司，可以参考那个方子先做一下。那个方子含水量不高，如果面团实在太干的话可以适量加一点点液体。) - Q: Does the final temperature need to be 65°C? (最后温度需要是65度是吗？) A: Yes. If you cook it in a saucepan on the stove, keep it on low heat the whole time, watch closely so it doesn't boil, and turn off the heat as soon as ripples appear while stirring. The temperature at that point will be right around 65°C. (是，如果姐妹用锅煮的话，要全程小火，密切关注，不要煮开了，搅拌的时候一出现纹路就关火。这样子温度就是65左右) - Q: Following your ratio, I made 900g of Tangzhong this morning! Now I have to use it all up. (按你这个比例，我早上做了900克汤种，得使劲用了) A: Happy baking! You can bake a batch of loaves, let them cool completely, and slice and freeze them for later. (加油用，可以把吐司做好，放凉，切片冷冻保存。) - Q: Mine stayed runny in the microwave, and I feel like the flour is already cooked. (我微波炉打了一直是稀的 感觉已经把面烫熟了) A: Microwave wattages and flour absorption rates vary. Try reducing the water slightly next time. (大概微波炉功率有差异，面粉吸水量也有差异，要不减点液体试试。) - Q: What wattage setting do you choose on the microwave? (这个难了，微波选择多少瓦啊？) A: I just checked mine, and my microwave is 1200W. (刚刚去看了一下我的微波炉是1200瓦) - Q: What power level do you use on the microwave? (用微波炉什么火？) A: My microwave doesn't really have power options set up, I just run it on the default high setting like when reheating everyday meals. (我这个微波炉好像没有的选项，直接跟平时热菜热饭一样) - Q: How much goes into the main dough? Thanks! (主面团用量多少？谢谢) A: It depends on how much Tangzhong your specific bread recipe calls for. You can scale this 1:5 flour-to-water ratio up or down to match your recipe. (根据具体的面包方子看需要多少。然后可以相应的调整这个汤种的水粉比例制作相应的汤种) --- ### Tangzhong Condensed Milk Loaf ❤️ Easy Microwave Tangzhong Method | 汤种炼乳吐司❤️微波炉汤种简单方便 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6046ac80000000002103daa1/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6046ac80000000002103daa1/ - Category: toast - Fermentation: tangzhong - Yield: 2 450g loaves (两个450克吐司) - Bake Time: 33 min - Ingredients (EN): Tangzhong: Mix 50g bread flour and 250g water until smooth and microwave; Prepared Tangzhong (about 284g finished weight); Bread flour 540g; Salt 8g; Sweetened condensed milk 60g; Milk 50g; Sugar 40g; Milk powder 30g; Egg 1 (about 50g); Yeast 8g; Butter 50g - Ingredients (ZH): 把50克面粉跟250克水搅拌均匀后进微波炉; 做好的汤种 (成品是284克左右); 540克高筋粉; 8克盐; 60克炼乳; 50克牛奶; 40克糖; 30克奶粉; 一个鸡蛋50克左右; 酵母8克; 黄油50克。 Notes (EN): 🍒 This is an easy microwave Tangzhong (water roux) method. I fell in love with it the first time I tried it ten years ago because it is so quick and convenient, with no pot to wash 🤣🤣🤣. (Baker's Tip: This batch of Tangzhong is fairly large for two loaves. You can scale the flour and water up or down proportionally and shorten the microwave time accordingly. Since every microwave has a different wattage, get to know how your microwave runs and start with shorter intervals so you don't accidentally cook the mixture into solid dough.) 🍒 Making the Tangzhong: See Photos 3, 4, and 5 (this Tangzhong works for any bread recipe that calls for Tangzhong). Whisk 50g bread flour and 250g water together until smooth and place in the microwave. For this amount in my microwave, I heat it for 60 seconds first, take it out, and stir in circles with chopsticks until smooth. Then I put it back in the microwave for 30 seconds. When taken out and stirred with chopsticks, distinct ripples appear. Cover the finished Tangzhong and refrigerate overnight. 🍒 Making the Bread ☀️ Ingredients (makes two 450g Pullman loaf pans): Prepared Tangzhong (yields about 284g), 540g bread flour, 8g salt, 60g sweetened condensed milk, 50g milk, 40g sugar, 30g milk powder, 1 egg (about 50g), 8g yeast, 50g butter. ☀️ Instructions: Add all ingredients except the butter into the stand mixer bowl and mix until a thick membrane forms. Add the butter and continue mixing until full windowpane stage (a thin, translucent membrane). Shape the dough into a tight ball and proof at room temperature until doubled in size. Turn out and degas the dough, divide into 6 equal portions, shape into balls, cover with plastic wrap, and bench rest for 15 minutes. Roll out, coil, and place into the loaf pans. Proof in a warm, humid spot until 80% full in the pan. Bake at 180°C for about 33 minutes, watching the top browning halfway through and tenting with foil in time to prevent over-browning. Tap the pans on the counter right out of the oven to release steam, unmold, and cool on a wire rack. Notes (ZH): 🍒这是一个微波炉版懒人汤种，这个方法在我十年前第一次用以后就爱上了，因为非常简单方便，不用洗锅🤣🤣🤣。 (温馨提示：这次的汤种量有点大，可以自己根据比例调整面粉跟水的用量，同时相应缩短微波炉转的时间。每家微波炉功率也不一样，所以还是要摸熟自家微波炉的脾气，从短的时间开始试起，不要一下子大好几十秒的把面团给转熟了。) 🍒汤种的制作：如图3,4,5(这个汤种适用于任何需要汤种的面包方子)。 把50克面粉跟250克水搅拌均匀后进微波炉，根据这个量跟我家微波炉的脾气我第一次转60秒，取出后用筷子打转转搅拌均匀，第二次再进微波炉，这次是30秒，取出后，用筷子搅拌后有明显纹路，汤种做好，盖上盖子进冰箱过夜。 🍒面包制作 ☀️用料(此配方可以做两个450克吐司模的吐司)。 做好的汤种 (成品是284克左右)，540克高筋粉，8克盐，60克炼乳，50克牛奶，40克糖，30克奶粉，一个鸡蛋50克左右，酵母8克，黄油50克。 ☀️做法： 把除黄油以外的所有材料加入搅拌机，搅拌至可以拉出较厚的膜后加入黄油，搅拌至可以拉出薄膜。面团滚圆，室温发酵至两倍大。取出排气，分成等量的六个小面团，滚圆盖上保鲜膜松弛15分钟。擀卷入模。放到温暖湿润的地方发酵至八分满。180摄氏度，烤33分钟左右，中途观察表面上色情况及时盖上锡纸以防烤糊。 出炉后震一下脱模放架上晾凉。 Distilled Q&As (8): - Q: Should I use boiling water when putting it into the microwave? (请问放微波炉水要用开水吗) A: Do you mean the water for making the Tangzhong? Use room-temperature water before microwaving. (是做汤种用的水吗？要用室温的水进微波炉) - Q: Hi, if I don't have milk powder, will leaving it out affect the bread? (你好，请问没有奶粉，不加有影响吗？) A: That's totally fine! Milk powder just adds extra milky aroma. (没有关系的，奶粉是增加了奶香) - Q: If I don't have a microwave, can I cook it on the stove to 65°C and cool it down? (没有微波炉可以煮至65℃再冷却用吗) A: Yes! Cook over low heat while stirring constantly with chopsticks, and turn off the heat as soon as ripples appear. (可以，要小火，一边用筷子搅拌一边煮，一出现螺纹就关火) - Q: Do I need to add bread improver? (还需要放改良剂吗) A: I never use bread improvers in my home baking. (不好意思我不知道什么是改良剂，从来没用过) - Q: What microwave power setting do you use, low or high? (微波炉的什么火啊？低火，高火？) A: My microwave is pretty basic and I always just use the default power level. It has a fairly high wattage, 1200W. (我这个微波炉比较老土，我一直就是默认一个火力，不清楚是高是低，微波炉瓦数比较高，好像是1200瓦) - Q: I microwaved it a little too long. Can I still use it? (微波炉转的时间长了些，还能用吗？) A: If it still stirs into a smooth paste after mixing thoroughly, you can use it. (充分搅拌后是糊状的话可以用) - Q: What are the benefits of Tangzhong? Does it make the bread softer? (汤种是有什么好处呢。更松软吗) A: It increases hydration, makes the crumb extra soft, and slows down staling. You can see how much water the flour locks in by comparing the thin liquid mixture at the start with the thick paste once cooked. (含水量高，松软，延缓面包老化。做汤种的时候一开始面粉跟水的状态跟做好以后的状态比较一下就知道了) - Q: What brand of flour do you use? (用啥牌子的面粉呢) A: I use King Arthur Bread Flour. (用的是 king Arthur bread flour亚瑟王的高筋粉) --- ### Staub Oval Cast Iron Fish Pan for Waterless Steamed Fish | staub椭圆鱼锅铸铁锅无水蒸鱼 - EN URL: https://www.sunflowerbakery.fyi/en/posts/603b16c9000000002103f576/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/603b16c9000000002103f576/ - Category: cast-iron Notes (EN): User experience: Fantastic 👍👍👍. Size: Very satisfied. It fits a grouper over 2 lbs just right. Weight: The pan body itself isn't too heavy, though I'm pretty strong myself 🤣🤣🤣. The lid, however, is surprisingly heavy, which is probably one of the main reasons it locks moisture inside so well. Looks: The oval shape is very pleasing to the eye. As for the color, I didn't have a strong preference and wasn't blown away when it arrived, since practicality matters much more to me than color. Purchase: I ordered it from the Williams Sonoma website on January 23. It was on backorder and didn't arrive until February 25. Still, it was completely worth the wait. This pan is amazing for steaming fish, and I'll slowly explore other ways to use it 🤣🤣🤣. Notes (ZH): 使用感受：很棒👍👍👍。 尺寸：非常满意，放下一条两磅多的石斑鱼刚刚好。 重量：锅体本身不重，不过我本身女汉子力气比较大🤣🤣🤣。但是锅盖出乎我意料的重，也许这也是能够很好锁住锅内水分的原因之一吧。 颜值：形状看起来非常舒服。关于颜色，我其实没有很大感觉，收到时没觉得这个颜色惊艳。个人觉得颜色不重要，实用更重要。 购买：我是在 Williams Sonoma官网买的。1月23下的单，一直缺货，2月25才收到的货。不过，真的完全值得等待，这锅蒸鱼真的非常好用，别的用法等我慢慢学习🤣🤣🤣。 Distilled Q&As (15): - Q: What size is the little Lodge pot you use for heating oil? (Lodge这个拿去泼油是什么size的啊) A: It's the smallest one! Search for 'Lodge melting pot', I shared it in another post. I checked and the capacity is 16 oz. When I first got it, I washed it with hot water and dish soap, dried it immediately over low heat, and rubbed it with oil. Since I only use it to heat oil for pouring over fish, I just wipe it dry with a paper towel after each use without washing it, and it hasn't rusted at all. I bought mine at Walmart for thirty-something dollars, though others mentioned finding it on Amazon for around twenty. (最小最小最小的，搜 melting pot，我有一篇笔记有 po过 我去看了一下，容量是16盎司 我收到后热水洗洁精洗过，然后立马小火烘干，抹油。我每次用就是淋热油，用完没有洗就厨房纸擦干，因为我想洗完还是抹油，貌似不需要洗，不知道对不对，到目前为止没有生锈 我在沃尔玛买的三十几刀，有集美说亚马逊二十几刀可以买到) - Q: How much did you buy it for? WS is having a sale and I'd love to compare prices, thanks! (姐妹想问问你多少钱入的啊？WS在打折想比较下价格，谢谢啦～) A: I got mine for $199.99 before tax. At the time, the matte black was $179.99, and the blue was also $199.99. (我是税前199.99入的，当时黑色是179.99。还有一个蓝色也是199.99。) - Q: Did you really not add any water? (亲你真的没有放水？) A: Really! Try it and you'll see. The fish, scallions, and ginger release plenty of moisture on their own. (当然是真的，你试一下就知道了，鱼，葱，姜还会出水) - Q: I ordered on the 16th and still haven't received it. Called them and they said it ships March 5. (我16号下单还没收到，打电话说3月5发货。。服了) A: I don't know why shipping takes so long either, mine took a little over a month from order to delivery. Still, it is worth the wait! Oh, you ordered on January 16? Hang in there! (我也是不明白咋要这么慢，我这前后一个月出头。不过值得等待 噢噢，你是一月16啊。抱抱) - Q: Can you sear steak or pan-fry dumplings in this pan? (这锅能不能煎牛排或者饺子) A: Yes, it should work well for both since neither is tall and this pan is nice and shallow. (应该可以的，这两个都不高，这锅就是矮矮的。) - Q: Without water, wouldn't it be pan-frying rather than steaming? (无水的话不是应该属于煎了么？) A: The fish releases its own moisture, and although it's not a huge amount, the heavy lid locks it all inside. Plus, there is a bed of scallions and ginger underneath the fish and a splash of cooking wine on top. Not a single drop of water added, and it steams beautifully. (我猜大概是鱼本身出的水，虽然不多，但是都锁住了，还有就是鱼下面铺了一层葱姜。鱼身上淋了一点点料酒。就这么多了，一滴水都没加。是很神奇) - Q: How deep is the pan body? (锅体深度多少？) A: It's quite shallow, just slightly taller than the fish 🐟 as you can see in the photo. (很浅的，就像照片里的比鱼🐟高一点点) - Q: I just ordered the matte black one today! Can't wait! (我今天也刚下单了雾黑。期待啊！) A: Congrats! Matte black is gorgeous. I have a 28cm cocotte in matte black and I love it more every time I look at it. (恭喜雾黑色很好看的，我有一个28的就是雾黑，越看越喜欢的那种) - Q: How much did you buy it for? WS is having a sale and I'd love to compare prices, thanks! (姐妹想问问你多少钱入的啊？WS在打折想比较下价格，谢谢啦～) A: I got mine for $199.99 before tax. At the time, the matte black was $179.99, and the blue was also $199.99. (我是税前199.99入的，当时黑色是179.99。还有一个蓝色也是199.99。) - Q: Do you wash your mini Lodge pot with dish soap, or just rinse with hot water after heating oil? (你的lodge 有用洗洁精洗吗？还是每次泼油后热水清洗？) A: I only washed it with dish soap and hot water the very first time I bought it, then dried it over low heat right away and coated it with oil. Since then, I just wipe it clean after heating oil. (只是第一次买来的时候用洗洁精热水洗，洗完马上小火烘干，然后抹油。后来一次都没有) - Q: I tried making this last week and it failed. (姐，我上周做失败了) A: Oh no, what happened 😯😯? You're such a great cook, maybe the lid on your pan wasn't heavy enough to seal in the steam. (怎么回事😯😯,妹子是大厨啊，一定是锅盖不够重) - Q: What size is the little Lodge pot you use for heating oil? (Lodge这个拿去泼油是什么size的啊) A: It's the smallest one! Search for 'Lodge melting pot', I shared it in another post. I checked and the capacity is 16 oz. When I first got it, I washed it with hot water and dish soap, dried it immediately over low heat, and rubbed it with oil. Since I only use it to heat oil for pouring over fish, I just wipe it dry with a paper towel after each use without washing it, and it hasn't rusted at all. I bought mine at Walmart for thirty-something dollars, though others mentioned finding it on Amazon for around twenty. (最小最小最小的，搜 melting pot，我有一篇笔记有 po过 我去看了一下，容量是16盎司 我收到后热水洗洁精洗过，然后立马小火烘干，抹油。我每次用就是淋热油，用完没有洗就厨房纸擦干，因为我想洗完还是抹油，貌似不需要洗，不知道对不对，到目前为止没有生锈 我在沃尔玛买的三十几刀，有集美说亚马逊二十几刀可以买到) --- ### Condensed Milk Loaf ❤️ 75% Sponge (Chongzhong) Method | 炼乳吐司❤️75%中种法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6035859b000000002103609d/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6035859b000000002103609d/ - Category: toast - Fermentation: sponge - Bake Time: 32 min - Ingredients (EN): 1. Sponge (Chongzhong): Bread flour 200g; 1. Sponge (Chongzhong): Milk 130g; 1. Sponge (Chongzhong): Yeast 3g; 2. Main dough: Egg 1 (about 50g); 2. Main dough: White sugar 15g; 2. Main dough: Bread flour 75g; 2. Main dough: Salt 3g; 2. Main dough: Sweetened condensed milk 50g; 2. Main dough: Yeast 2g; 2. Main dough: Butter 20g - Ingredients (ZH): 1,中种用料: 高筋粉200克; 1,中种用料: 牛奶130克; 1,中种用料: 酵母3克。; 2,主面团用料: 鸡蛋一个50克左右; 2,主面团用料: 白糖15克; 2,主面团用料: 高筋粉75克; 2,主面团用料: 盐3克; 2,主面团用料: 炼乳50克; 2,主面团用料: 酵母2克; 2,主面团用料: 黄油20克。 Notes (EN): I wanted to use up leftover sweetened condensed milk, so I decided to bake a condensed milk loaf. 🎈 Ingredients: 1. Sponge (Chongzhong) ingredients: 200g bread flour, 130g milk, 3g yeast. 2. Main dough ingredients: 1 egg (about 50g), 15g sugar, 75g bread flour, 3g salt, 50g sweetened condensed milk, 2g yeast, 20g butter. 🎈 Instructions: 1. The night before, mix the sponge ingredients together and knead into a rough dough ball (it doesn't need to be smooth). Let it ferment at room temperature for about 1 hour (or skip this step and put it straight into the fridge if you plan to chill it for more than 17 hours). Cover tightly with plastic wrap and refrigerate for 14 to 17 hours. The next day, take it out (Photo 4); the interior will have a web-like honeycomb structure. 2. Place all main dough ingredients except the butter into the stand mixer bowl, and tear the chilled sponge into small pieces to add in. Mix until a thick membrane forms, then add the room-temperature butter and continue mixing until full windowpane stage (a thin, translucent membrane). 3. Shape the dough into a tight ball, cover with plastic wrap, and let it bench rest for 30 minutes. Divide into 3 equal portions, shape, and place into the loaf pan. Put the pan inside the oven with the oven light on and a bowl of boiling water to create warm humidity. 4. Proof until 90% full in the pan. Bake at 180°C for about 32 minutes, tenting with foil halfway through. Adjust accordingly based on how your oven runs. 5. Fresh out of the oven (Photo 3). Baker's Notes: The crust came out a little firm this time. Next time I will shorten the bake to 30 minutes. Always practicing and improving! Notes (ZH): 为了消耗炼乳就琢磨着整一个炼乳吐司。 🎈用料： 1,中种用料：高筋粉200克，牛奶130克，酵母3克。 2,主面团用料：鸡蛋一个50克左右,白糖15克，高筋粉75克，盐3克，炼乳50克，酵母2克，黄油20克。 🎈做法： 1,头天晚上把中种材料混合均匀，揉成一个面团(不需要光滑),室温发酵一小时左右(也可以省略)，(如果打算大于17个小时再做的话，就直接放冰箱)，盖好保鲜膜放入冰箱冷藏14至17个小时。第二天取出(图四)的样子，里面是蜂窝状。 2,把主面团里的除黄油以外的全部用料放入搅拌机，把中种面团撕小块加入。搅拌至可以拉出厚膜加入室温黄油，继续搅拌至可以拉出薄膜。 3,面团滚圆盖好保鲜膜松弛半小时，分成等量的三份，整形，入模。把模具放到烤箱内，开烤箱灯，放一盆开水创造湿度环境。 4,发到九分满。烤箱180摄氏度，32分钟左右。中途加盖锡纸。根据自家烤箱脾气相应调整。 5,出炉。图三。 总结：表皮有点硬，下次调整时间，烤三十分钟，继续努力，继续练习。 Distilled Q&As (19): - Q: What causes sidewall cave-in (keyholing) after baking? (请问，烤出来榻腰是什么原因？) A: A very likely reason is that the inside wasn't baked all the way through. Did your dough have high hydration? Whenever my loaves cave in at the sides, it's because I got greedy with heavy fillings so the center didn't bake through. High hydration doughs are also more prone to caving in if underbaked. (很大一个可能性是里面没熟透。 面团含水量大吗？我塌腰都是太贪心裹很多馅，裹得很重那种，结果没熟，就塌了 嗯嗯，水量大也容易塌的) - Q: What is the sponge (Chongzhong) method? (啥叫中种？) A: The sponge method divides the bread ingredients into two parts: the sponge dough and the main dough. You first mix the sponge ingredients into a dough and let it undergo the first proof. Once fermented, you mix it with the main dough ingredients, knead to full gluten development, shape, give it a final proof, and bake. Bread made this way is much softer and stays fresh longer, remaining soft and tender even on day three. (“所谓中种法，就是将面包的原料分为两部分，一部分是中种面团，另一部分是主面团。先将中种面团材料混合揉成面团，然后进行第一次发酵。发酵完成后再与主面团材料混合，揉出筋膜，整形后进行2次发酵，最后烤制。这样制作的面包称为中种法面包。”摘自网络 面包更柔软，还延缓面包衰老，第三天都是软绵好吃。) - Q: Does a loaf with lots of condensed milk have a particularly rich milky aroma? (炼乳多的吐司是不是奶香会特别浓郁？) A: Adding milk powder also gives a great milky aroma. Both smell wonderful in their own way, and heavy whipping cream adds milk fat for another lovely flavor profile. (还有加烘培奶粉，也是会很香 这个不好区别，都香，淡奶油因为还含有油脂，又是另一番风味) - Q: Between sponge (Chongzhong), poolish, and old dough (pâte fermentée), which one makes the softest bread? (请问中种，波兰种，老面，哪一种面包更柔软？) A: The difference isn't huge, though poolish tends to make the crumb slightly softer. (差别不是特别大，波兰种的会软一些些) - Q: If I make a lidded Pullman loaf, should I reduce the dough amount? (请问如果做带盖吐司，面团量需要减少吗？) A: Around 250g of total flour works well for a lidded loaf, and you can bake once the second proof reaches 70% full in the pan. Adjust the baking time for your oven; in my oven, lidded loaves need a few extra minutes. (总面粉250比较好。二发7分满就可以烤了。 烤的时间根据自家烤箱情况稍作调整，我家烤箱加盖的要多烤几分钟的) - Q: I baked this and it is delicious! Still super soft on day three. (做了这个，相当相当好吃。第三天还很柔软) A: So happy to hear that, thanks for the feedback! (开心，谢谢反馈) - Q: Can the sponge be fermented at room temperature instead? (请问中种室温发酵可以吗) A: If you ferment the sponge at room temperature, it will be ready to use in about 3 hours and shouldn't be left overnight. (如果室温发酵，三小时左右就要做，不能隔夜。) - Q: Do you put the sponge straight into the fridge without fermenting at room temperature first? (中种面团直接放冰箱吗？不用室温发酵吗？) A: I put it straight into the fridge without room-temperature fermentation. I've tried fermenting it for an hour at room temperature before chilling in the past and didn't notice a difference. (我没有室温发酵就直接放冰箱了，以前试过室温发酵一小时后再放的，没有感到差别) - Q: It looks like a work of art! I haven't baked in a year and my skills are rusty. (真的像艺术品，我一年没做面食烘培方面基本荒废了) A: You'll pick it right back up in no time! (妹子要做分分钟的) - Q: Hi, is the yeast weight for instant dry yeast? Why does this dough use so much yeast (3g in the sponge and 2g in the main dough)? (你好，这个酵母是干的克重对吗？为啥这个面团酵母加那么多呢？中种酵母三克，主面团酵母二克。) A: Yes, it is a bit generous since 500g of flour normally takes 5g of instant dry yeast. My yeast was a bit sluggish, and because I weighed small amounts separately, I rounded up slightly to make sure the dough wouldn't under-proof. (嗯，是有点多，理论上五百克粉配5克干酵母 但是我的酵母总是很不给力，再加上是分开称，数字又小，我担心误差一下，酵母不够量，所以就都往上冒了) - Q: I baked this and it is delicious! Still super soft on day three. (做了这个，相当相当好吃。第三天还很柔软) A: So happy to hear that, thanks for the feedback! (开心，谢谢反馈) - Q: Does a loaf with lots of condensed milk have a particularly rich milky aroma? (炼乳多的吐司是不是奶香会特别浓郁？) A: Adding milk powder also gives a great milky aroma. Both smell wonderful in their own way, and heavy whipping cream adds milk fat for another lovely flavor profile. (还有加烘培奶粉，也是会很香 这个不好区别，都香，淡奶油因为还含有油脂，又是另一番风味) --- ### Sourdough Country Loaf Practice #11 & #12 | 天然酵母欧包练习#11 #12乡村面包酸面包 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60309d470000000021036e59/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60309d470000000021036e59/ - Category: sourdough - Fermentation: levain --- ### Staub Perfect Pan 30cm Review | Staub perfect pan 30 完美锅 - EN URL: https://www.sunflowerbakery.fyi/en/posts/60259856000000000102f71b/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/60259856000000000102f71b/ - Category: cast-iron Notes (EN): Just my personal experience, for your reference. This is my most-used pan by far. Many days I use it from breakfast all the way through dinner. Just like its name says, it is perfect. Unlike most cast iron pots, it comes with a glass lid so you can see how the food is cooking the entire time, which is awesome 🤣🤣🤣. Notes (ZH): 个人感受，仅供参考。 这口锅是我最最最常用的锅，很多时候从早餐做到晚餐都是她，啥也不多说了，就像她的名字一样，完美。 跟大部分铸铁锅不一样的是她是玻璃锅盖，做菜时可以全程看到里面的状况，赞赞赞🤣🤣🤣 Distilled Q&As (9): - Q: I want to buy a pot for simmering soup. Any recommendations? (我想买个炖汤的锅，推荐一下呀) A: A 26cm round Dutch oven is just right for soup in my family, whereas this Perfect Pan is better suited for stir-frying. My 26cm pot is the green Le Creuset one from my other post, which I bought on sale as part of a set ten years ago. (我家炖汤用26刚好，这个适合炒菜 我的26的是 le creuset家的，就是我另一篇笔记里晒得绿色那个，十年前打折买的一套，具体几钱忘了) - Q: Is it good for stir-frying? Others told me it sticks and heats up slowly, so I've been hesitant to buy it. (请问用来炒菜好用吗？有别的亲告诉我会粘锅而且导热还有点慢，所以一直没敢下手) A: I use it for everyday stir-fries and love it! Leafy greens and A-choy cook very quickly, stay bright green without releasing excess water, and look much nicer than when cooked in a traditional carbon steel wok. (我就是日常炒菜用的，非常好，青菜，油麦菜都熟的很快，保持绿油油，也没怎么出水就熟了，卖相比老底子的铁锅炒出来好很多) - Q: I bought this pan too, what is the wire rack attachment used for? (我也买这个了，不太懂那个网是干嘛的？) A: I use it to drain oil when deep-frying crullers (youtiao) or chicken nuggets. It works really well for that! (我炸油条炸鸡块这些用来搁着滴油，挺好用的) - Q: Can the lid still close tightly when that rack is attached? I bought one of their stainless steel pans and found the rack pretty useless. (那个蒸架放上去后，盖子还能盖紧吗？我买了他家一口不锈钢锅，就觉得这个蒸架很鸡肋) A: I haven't tried putting the lid on while using the draining rack. As shown in an earlier post, I use it when deep-frying crullers. (用这个架子的时候我没试过盖锅盖,看我前面有一篇笔记，我是炸油条的时候用的) - Q: Isn't this the 30cm/32cm wok rather than 24cm? (这款不是32的wok 吗？还有24的吗？) A: Oops, I wrote the wrong number! I just remembered it is 4.5 quarts. I'll go fix the title, thank you! (啊啊，那我写错了，我就记得是4.5个跨特，我去改一下，谢谢妹子 应该向妹子学习，我经常冲动消费，而且又不是说紧缺那么一口锅来开锅) - Q: How do you cook with the seafood pan? (海鲜锅怎么做) A: It depends on what you're making! I use it for waterless steamed fish: line the bottom with scallions and ginger, add a little oil, lay the fish on top, drizzle with cooking wine, and add no water. Cover and cook over high heat for a few minutes, turn to low for a few minutes, then let it sit covered for a few more minutes. Open the lid, add steamed fish soy sauce, salt, fresh scallions and ginger, pour sizzling hot oil over the top, and bring it straight to the table. I've also made paella, spicy Sichuan blood curd stew (maoxuewang), and pan-fried dumplings in it. If you're cooking a pot of mixed shellfish, you can use the same waterless steaming method! (看做什么，我做过无水蒸鱼，就是底部铺葱姜，倒油，把鱼放进去，加点料酒，不加水，盖上锅盖大火几分钟转小火几分钟再闷几分钟，开盖后，加入蒸鱼豉油，盐，铺上新鲜葱姜，浇上热油，直接端上桌开吃。还有西班牙海鲜饭，毛血旺，我前几篇笔记都有图，不过没写做法。还可以做煎饺 如果直接都是海鲜参考无水蒸鱼的做法，你大概是这个意思，我刚才脑袋抽风居然没反应过来，不好意思) - Q: How do you dish out food after stir-frying in this pan? Do you scoop it out with a spatula? (这个锅炒完菜怎么盛呀 铲子铲出来？) A: After scooping out most of the food with a spatula, I lift the pan with one hand to pour out the rest. I'm pretty strong, though many people find it too heavy to lift one-handed. (我用锅铲装出大部分后，可以一手提起锅倒，我力气比较大，好多姐妹说提不动) - Q: It looks like the two pans are similar, except the wok is deeper? (感觉两口锅差不多是work更深一点？) A: Yes! The seafood pan has a much wider flat base, which is great for ingredients that need to be laid out flat in a single layer like waterless steamed fish. The Perfect Pan has sloped sides shaped for stir-frying and is indeed taller. (嗯嗯，海鲜锅主要底盘宽大很多，适合做需要平铺的食材，比如无水蒸鱼，完美锅的锅形适合炒菜，并且确实高一些。) - Q: Isn't this the 30cm/32cm wok rather than 24cm? (这款不是32的wok 吗？还有24的吗？) A: Oops, I wrote the wrong number! I just remembered it is 4.5 quarts. I'll go fix the title, thank you! (啊啊，那我写错了，我就记得是4.5个跨特，我去改一下，谢谢妹子 应该向妹子学习，我经常冲动消费，而且又不是说紧缺那么一口锅来开锅) --- ### Staub 28cm Cast Iron Cocotte | staub 28 铸铁锅 - EN URL: https://www.sunflowerbakery.fyi/en/posts/602593720000000021036030/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/602593720000000021036030/ - Category: cast-iron --- ### Le Creuset 26cm Cast Iron Dutch Oven | 酷彩 Le Creuset 26cm铸铁锅 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6021925500000000210376ec/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6021925500000000210376ec/ - Category: cast-iron Notes (EN): This was my very first Le Creuset pot. I have used it for ten years, and it is always my go-to for simmering chicken soup 🤣🤣🤣. Notes (ZH): 这是我的第一个酷彩锅，用了十年了，煲鸡汤都是她🤣🤣🤣。 --- ### Staub Cast Iron Seafood Pan | Staub海鲜锅 - EN URL: https://www.sunflowerbakery.fyi/en/posts/601775a70000000001008a73/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/601775a70000000001008a73/ - Category: cast-iron --- ### Braised Beef Short Ribs in the Staub Seafood Pan | Staub海鲜锅炖牛排骨 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6014ce9f0000000001007256/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6014ce9f0000000001007256/ - Category: cast-iron Notes (EN): Today I tried braising meat in my seafood pan 🤣🤣🤣. Because the seafood pan has a wide flat base, the beef ribs can be arranged in a single layer without stacking. This pan locks in moisture so well that I only added about 1/4 cup of water. Since the liquid didn't completely submerge the ribs, I flipped them a few times halfway through so they would absorb the flavor evenly. Near the end I tasted it and found it slightly salty, so I added onions and carrots, and it turned out just right 😂😂😂. Notes (ZH): 今天尝试一下海鲜锅炖肉🤣🤣🤣。 因为海鲜锅底盘比较宽大，所以排骨可以平铺码开，不用叠起来。 这个锅缩锁水功能好，所以只加了1／4杯左右的水，但是这样子排骨是不能完全浸到汤汁的，所以中途翻面几次，以保证入味。快好的时候尝了一下有点咸，所以又加了洋葱跟胡萝卜，结果就是刚刚好了😂😂😂。 Distilled Q&As (2): - Q: Can this pan be used as a stir-fry wok? I already have a 26cm flat-bottom braiser. Are they similar? I want to buy this one but worry they overlap. (请问这个锅可以当炒锅用吗？我有个平底26的海鲜锅了 这两个像吗？我想买这个但又怕重复) A: It's a bit inconvenient as an everyday stir-fry wok because it is shallow, the pan and lid are both heavy, and dishing out multiple stir-fries takes effort. I use the Staub Perfect Pan for stir-frying since its shape suits tossing and its glass lid is light and see-through. This seafood pan is great for dishes you bring straight to the table, like waterless steamed fish or one-pan meals. So far I've used it for paella, spicy blood curd stew (maoxuewang), tofu casserole, bamboo shoot and pork soup (yanduxian), pan-fried dumplings, waterless steamed fish, and these beef short ribs. (当炒锅有点不方便，锅浅，锅盖重，锅重，菜出锅的时候有点吃力。我用完美锅炒菜的，锅型适合炒菜，锅盖是玻璃透明的，也轻。 做无水蒸鱼可以直接端上桌，还有就是只做一个大盆菜直接上桌那种。就是不适合一个一个炒菜。我买了也不是很久，到目前为止做了海鲜饭，毛血旺，豆腐煲，腌笃鲜，煎饺，无水蒸鱼，还有就是这个牛排骨，感觉还不错的，改天试试别的菜再来汇报。我到时候再发一个我使用完美锅的) - Q: Is this the shallower seafood pan or the deeper Chistera/Essential French Oven? What size is it? Thanks. (请问你这个是海鲜锅还是深点得妈咪锅？尺寸？谢谢。) A: It is the seafood pan, the shallower one. (是海鲜锅，比较浅的那个) --- ### Double Rich Chocolate Loaf ❤️ Sponge (Chongzhong) Method | 双重浓郁巧克力吐司❤️中种法 - EN URL: https://www.sunflowerbakery.fyi/en/posts/6008f0ba000000000101f92a/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/6008f0ba000000000101f92a/ - Category: toast - Fermentation: sponge --- ### Spanish Seafood Paella | 西班牙海鲜饭 - EN URL: https://www.sunflowerbakery.fyi/en/posts/5ffa6621000000000100bdbe/ - ZH URL: https://www.sunflowerbakery.fyi/zh/posts/5ffa6621000000000100bdbe/ - Category: cast-iron Notes (EN): Made in the Staub seafood pan 👍👍👍 Notes (ZH): staub海鲜锅👍👍👍 ---