腸仔包 【手搓麵糰 直接法】 Sausage rolls｜嚐樂 The joy of taste
Автор: 嚐樂 The joy of taste
Загружено: 2020-05-06
Просмотров: 106874
Описание:
腸仔包是香港人從小吃到大的麵包款式☺️這次使用了直接法手搓麵糰，不會很困難，剛做麵包的朋友也適合試試看☺️
★腸仔包做法 Sausage rolls recipe★
4個 4servings
高筋麵粉 Bread flour 160 克(g)
糖 Sugar 16克(g)
速發酵母 Instant yeast 2克(g)
鹽 Salt 3克(g)
牛奶 Milk 115毫升(ml)
無鹽奶油 Unsalted butter 16克(g)
腸仔(香腸) Sausage 4條(pc)
全蛋液 Egg liquid 裝飾用 (to decorate)
★ 有關麵團液體量 ★
實際的液體用量需要按麵粉吸水性、當天的天氣和濕度調整
在不同的季節所需的液體量都有輕微不同呢～
如不確定用量，可以先保留10-20毫升液體，觀察麵團狀態再逐少增加，避免麵團太黏
若加入食譜中的液體後覺得麵團有點乾（例如在乾燥的天氣）時，可逐少增加份量以外的液體避免麵團太乾
The amount of water needs to be adjusted according to the water absorption of the flour, the weather & humidity of the day*
You can reserve 10-20 ml of liquid first if you are not sure about the amount of liquid
Observe the dough and increase liquid gradually to avoid the dough being too sticky
If you feel the dough a little dry after adding all the liquid (e.g in dry weather), gradually increase the amount of liquid outside the recipe to prevent dough from drying
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