Shokupan 生吐司 – Coffee . Pastry . Life

Recipe 500g x 2 Serving or 250g x 4 Serving
A: Whipping Cream 35% 52ml
milk 52ml
Condensed Milk 44ml
Water 172ml
B: Sugar 68g
Salt 6g
Bread Flour 440g
Instant Yeast 8g
C: 汤种 Water Roux 128g
D: Unsalted Butter 44g
……………………………………………..
Raisins 80g
Cranberry 40g / Walnut 40g

— A.B.C 类所有配料放入搅拌机内, 低速3minutes, 中速 3minutes搅拌成团.
— 加入butter 中速3minuts, 低速8minutes, 面温25℃ 面团完全扩展无锯齿状
— 面团第一次发酵 1 hour（28℃ 湿度75%) 发酵至2-2.5倍大，戳洞不回缩即可
— 一发完成取出面团, 分切按压排气, 滚圆至表面光滑, 不可破皮. 松驰30minutes, 面温20℃, 重复操作一次.
— 面团3折法整理, 当天发酵：放入模具 (28℃ 湿度75%) 发酵至模具7分满
冷藏隔夜发酵: 第二天室温放置30minutes, 30℃ 湿度75%, 发酵至模具7分满
— 烤制前面包顶部刷蛋液
烤箱预热 350℉/ 180℃ 烤25-28minutes

Water Roux 汤种

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