| |

쫄깃.말랑.보들🍞 최고의 식빵 만들기 (단 한번 발효, 껍질까지 부드러운 비밀 레시피, 연유식빵, Loaf Bread, White Bread Recipe)

Byamazingfoodstv


식빵 장인 도전!

[연유 식빵]

[재료]
강력분 270g
탈지분유 25g
우유 100g
계란 1개(50g)
연유 30g
설탕 30g
소금 3g
이스트 4g
무염버터 35g

#빵만들기

#식빵만들기

#홈베이킹

source

Similar Posts

41 Comments

  6. 오 제가 하는 방법보다 간편하네요. 버터 미리 우유랑 녹여서 이스트 설탕 소금 우유 넣고 밀가루 채쳐서 약간 질게 반죽하고 접었다가 발효 하고 또하고 하면서 저는 작업 꽤 하는편인데 이걸 보니 한번 해볼까 싶네요 잘보구 갑니다 ^^

  19. I have a couple questions:

    1. Does the yeast activate better if the milk + butter is warm?

    2. Do you just leave the boiling water and bread in the oven and not bake it?

    3. Do you wait 10 minute twice? Once when its rolled into a ball and once when its cylinder shaped? Or do you just leave the cylinder shape one as in and just roll it out right away?

    4. Specificially how long should i wait for it to fernent? I saw some people saying 2 hrs, others sauing 2 hour and 40 minutes

  24. So, you only need to ferment it once? I guess it would be about 2.5 hours(room temperature 26°C),right? I usually ferment it twice. First fermentation takes about 1.5 hour. And then I divide and shape the dough, second fermentation takes about 1 hour. In this case, should I combine the time?

Leave a Reply