【越式法棍面包】皮薄，脆，香，內暄软【Bahn Mi】, 【Vietnamese Baguette】,thin and crispy crust.
Автор: Koa's Cuisine
Загружено: 2022-05-05
Просмотров: 18198
Описание:
Part A
面种 Started dough
高筋面粉(蛋白质13%) 50g Bread flour( protein 13%)
清水 50ml Water
低糖酵母 1g Low sugar instant yeast
Part B
高筋面(protein 13%) 230g Bread flour (蛋白质13%)
低糖酵母 3g Low sugar instant yeast
细砂糖 5g Caster sugar.
细海盐 4g Fine sea salt
冰水* 96 ml Ice water**
柠檬汁 5ml Lemon juice
鸡蛋 25ml Egg
食用油 5ml Vegetable oil
面种(part A) 100g Starter dough (part A)
*冰水只适合于高室温使用，以调节靣团的温度。
**Ice water is used to adjust the final dough temperature, it is only suitable for bread dough making in hot weather
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