爆浆肉松手撕面包

This is NOT for sharing! Just as a Person record.                                  Lazy forgiven Version of “牛奶小姐 ” adjusted for a milky taste.

用料  

爆浆肉松手撕面包的做法  

1. Active yeast—— mixing the dry yeast with warm water, sugar and milk for 10mins

2. Make a dough—— Mix everything without butter, then knead for 15 mins

3. Add butter—— put butter in the dough, keep kneading for another 20 mins. cut the dough with scissors 4-5 times during this process

4. First rise —— Goal: make the dough twice as big, and when you press the dough with one finger, the hole won’t recover.    How: put a bowl of hot water in the oven to create more humidity. Leave the dough (covered) in oven at 30 C for ~1.5 h.

5. Make the bread A—— Pick up the dough, casually squeeze out big air bubbles from it.  Pick a small piece from the dough and shape it in to a short cube, put the cube in glass container. Repeat till the cubes cover the bottom, then layer the bread.

6. Make the bread B ——Layer the bread as dough-rich Mayo - thin layer pork fluff- rich Mayo-dough. The top layer is dough- rich Mayo - pork fluff-Mayo . Put Extra Mayo to cover most of dough surface. Try not to leave fluff falling into the gaps between dough and glass.

7. Second rise: leave the layered break in the same oven setting as in first rise for ~1 hour.

8. Bake—— cover the top of the container with foil. Bake for 20min at 170C covered, check if it’s cooked. then browning for 5mins.

小贴士

1. 面粉all purpose 即可，高低筋混合也可。
2。用牛奶代替水不能使面包吃起来更有奶味，反而因为奶有油和蛋白，使得不好发酵和搅拌。
3。黄油不用化
4。酵母可以多加一克，一发二发都不大不宣，时间也要拉长, 先激活。
5。一发1.5-2 hours，二发1h
6。整形要小块厚一点，多几块，而不是大块压扁一长薄片子。不用杆和切，拿手揪再整成方块就行
7。多放mayo 才能爆浆！！！！

问题和原因：
侧面烤过了（烤箱猛，铁容器导热太快）正面颜色浅（无foil 2 mins 太短)
正面和侧面都有焦的肉丝（大肉丝易干，接触烤盘和foil的温度高，易焦）
干，没爆浆（酱少肉松多）
扁，不好撕小块，发起来了但口感薄（整形压扁平）

下次改进：
多酱，挑出大肉丝，肉丝不要和foil 接触，用玻璃器皿，无foil烤5mins，整形整方块，奶粉替代一些面粉