兒時回憶，記憶中的老麵包🔥放三天依舊軟

兒時回憶 | 記憶中的老麵包🔥放三天依舊軟|||記憶中老麵包，以後想吃可以隨時做了，添加了牛奶液種的老麵包，不但出膜快了，麵包也是很柔軟，常溫放到第三天依舊很鬆軟，一次醒發，省時間了味道卻不減

【牛奶液種】

高筋粉100g，牛奶200g，耐高糖乾酵母5g，雞蛋1個

【主麵糰】

高筋粉400g，奶粉20g，糖70g，鹽5g，水115g，黃油65g

【步驟】

1️⃣液種部分材料攪勻，蓋保鮮膜，30度醒發1小時

2️⃣除黃油和鹽外的主麵糰材料➕所有液種一起打面，打出粗膜加黃油和鹽，繼續打出薄膜

3️⃣取出麵糰，分割24等份，搓圓松弛10分鐘，取一麵糰搓成橢圓形，旋轉90°壓扁，擀長，再翻面，稍微整成長方形，壓薄底邊，捲起，收口捏緊，擺入烤盤，醒發到兩倍大

4️⃣發好取出，表面刷一層牛奶（蛋液也🉑），送入預熱好的烤箱上火170下火205度烤25分鐘，上色滿意後及時加蓋錫紙，出爐趁熱刷一層黃油更好看

水量可預留10-20g，根據麵糰狀態酌情添加

晾至手溫後密封保存，2-3天內吃完，吃不完放冷凍

Childhood memories | The old bread in my memory 🔥Still soft after three days ||| The old bread in my memory, you can make it anytime you want to eat it in the future. The old bread with milk liquid seed not only forms the film quickly, but the bread is also very soft. It is still very soft on the third day at room temperature. It can be fermented once, saving time but not losing the taste

[Milk liquid seed]

100g high-gluten flour, 200g milk, 5g high-sugar tolerant dry yeast, 1 egg

[Main dough]

400g high-gluten flour, 20g milk powder, 70g sugar, 5g salt, 115g water, 65g butter

[Steps]

1️⃣Mix the liquid seed ingredients, cover with plastic wrap, and ferment at 30 degrees for 1 hour

2️⃣Main dough ingredients except butter and salt ➕ all liquid seeds together, beat into a rough film, add butter and salt, and continue to beat into a thin film

3️⃣Take out the dough, divide it into 24 equal parts, roll it into a round and loose Relax for 10 minutes, take a piece of dough and roll it into an oval shape, rotate it 90° to flatten it, roll it out, turn it over, slightly shape it into a rectangle, press the bottom edge thinly, roll it up, pinch it tightly, put it on a baking tray, and let it rise to twice its size

4️⃣After rising, take it out, brush a layer of milk (egg liquid is also 🉑) on the surface, put it into a preheated oven and bake it at 170 degrees and 205 degrees for 25 minutes. Cover it with tin foil in time after the color is satisfactory. Brush a layer of butter while it is hot after it comes out of the oven for a better look

You can reserve 10-20g of water, and add it as appropriate according to the state of the dough

After drying to hand temperature, seal it and store it. Eat it within 2-3 days. If you can't finish it, put it in the freezer