Small House Cooking 蝸煮

成品: 50 小個 (50 small pcs)

難度: 入門級

Difficulty:  Beginner

所需時間: 1小時制作 (休息時間18小時)

Cooking Time: 1 hour making (18 hours resting)

詳細做法請查閱YouTube:

Detail on YouTube:

https://youtu.be/IRCEAj9UZ3g

材料 Ingredients

294g 高筋麵粉Bread Flour

5g速發乾酵母Instant Yeast

5g食鹽Fine Salt

198g 全脂牛奶 Whole Milk

做法 – Method:

全部粉狀材料混合，再加入全脂牛奶。
2-3分鐘。轉中速混合，直至麵團出現薄膜狀態。
Place all the dry ingredients in. Then add the Whole milk.

Mix with slow speed 2-3mins. Then change to med speed. Mix until the “window test” appears.

室溫發酵(大約2-3小時) 或 放入雪櫃(冰箱)發酵18小時。直至1倍大。
Ferment at room temperature about 2-3hours. Or keep in fridge for 18 hours. Until doubled size.

烤箱和烘焙石板/厚盤一同預熱。
對風烤箱預熱為205’C。家用烤箱預熱為220’C。

Pre-heat the oven with baking slate or iron tray.

Set the Convection to 205’C. Home Oven to 220’C.

準備壓麵機。把麵團平均地壓至2mm。
壓麵機是必需使用。因為人手無法把麵團平均壓平*
Roll out the dough to 2mm thick using the sheeter or paste machine

*Machine is must use. Rolling Pin won’t work as it cannot roll the dough thin and even enough.

切為所需形狀和大小。分開放入烤箱，烤4-5分鐘，直至變為金黃色。
Cut into wanted size and shape. Place in oven separately. Bake 4-5mins until it is golden brown.

完成

Finished

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