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RECIPE

▌材料 Ingredients

汉堡面包做法 Brioche Burger Buns Recipe：

300g 高筋面粉 Bread flour
30g 砂糖 Granulated sugar
3g 盐 Salt
3g 酵母 Yeast
180g 牛奶 Milk
20g 无盐黄油 Unsalted butter
1 全蛋 Whole egg 50g+-


▌步骤 Instructions

1. 高筋面粉，盐，酵母，砂糖和牛奶搅拌成团，视频中你看到我之后才下糖，原因是一开始我忘记放，所以你一开始就下糖就可以了
2. 揉面机揉面的时间不是固定的，需要根据面团状况调整。普遍的情况是面粉，盐，酵母，糖和牛奶先用1挡搅拌均匀即可，然后用3或4挡（中速）搅拌成团，以面团不粘盆壁为准，才加入黄油。黄油加入之后，用1挡搅拌至完全被吸收，这时候面团会很黏，一直搅拌到面团重新成团，然后转3或4挡搅打出膜。汉堡面包对筋膜要求不是很高，尽量光滑即可
3. 将面团揉出光滑面，第一次发酵1小时至双倍大
4. 发酵好的面团排气后均分8份，揉成小面团，休息20分钟
5. 休息后的小面团均匀排气，然后再次揉成小面团，2次发酵40分钟
6. 表面刷一层蛋液，送入预热好的烤箱中层，200℃烤10-12分钟

1. Stir high-gluten flour, salt, yeast, sugar and milk into a ball. In the video, you see me add sugar after. The reason is that I forgot to add it at the beginning, so you can add sugar at the beginning.
2. The kneading time is not fixed and needs to be adjusted according to the dough condition. The general situation is that the flour, salt, yeast, sugar and milk can be mixed with the 1st gear first, then the 3rd or 4th gear (medium speed) is mixed into a ball, and the butter is added only when the dough does not stick to the wall of the pot. After the butter is added, mix with 1st gear until it is completely absorbed. At this time, the dough will be very sticky. Keep stirring until the dough is re-formed, then turn to 3rd or 4th gear and beat the film. The hamburger bun is not very demanding on the fascia, just try to be as smooth as possible
3. Knead the dough to a smooth surface, ferment for 1 hour for the first time until it doubles in size
4. After the fermented dough is exhausted, divide it into 8 equal parts, knead into small dough, and rest for 20 minutes
5. After the rest, the small dough is evenly vented, and then kneaded into a small dough again, and fermented for 40 minutes twice.
6. Brush the surface with a layer of egg wash, put it into the middle layer of the preheated oven, bake at 200°C for 10-12 minutes

▌Tsp to Gram

1Tbsp 汤匙 = 15g
1Tsp 茶匙 = 5g
1/2Tsp 茶匙 = 2.5g
1/4Tsp 茶匙 = 1.25g


▌Egg size to Gram

AA = 70g and above
A = 65-70g
B = 60-65g
C = 55-60g
D = 55g and below

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章节标签：

00:00 开头
00:15 揉面团
02:09 第一次发酵
02:59 面包整型
05:02 第二次发酵
05:31 烘烤方法
06:15 材料配方

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