The FLUFFIEST SOURDOUGH Loaf 🍞✨ 宇宙最軟綿綿酸種方包 | Baking Vlog | MoMoments Ep. 11
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- čas přidán 16. 06. 2021
- #毛舜筠
#SourdoughLoaf
#藍帶廚藝
#毛姐廚房
Teresa Mo 毛舜筠官方頻道 Official Channel
健康飲食 • 生活方式 • 工作點滴
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毛姐宇宙最軟綿綿酸種方飽 🍞✨
材料:
- 500克 日本高筋麵粉
- 150克 酸種
- 350克 水
- 30毫升 阿洛酮糖槳/蜂蜜
- 25毫升 牛油果油
- 10克 鹽
方法 :
• 將水，酸種和阿洛酮糖槳混合
• 加入麵粉和鹽，拌勻
• 加入牛油果油，搓勻
• 蓋好麵團，靜置1小時
• 開始進行4輪的拉伸和折疊，每輪間隔30分鐘
• 用油塗在焗烤盤內四面和底部(21x12cm)
• 在焗烤盤內蓋上牛油紙
• 將麵粉輕輕地放在工作枱上，然後將麵團倒在上
• 搓緊麵團
• 將麵團 “接縫朝下” 轉移到焗烤盤內
• 用浴帽蓋住
• 讓其發酵直到麵團充滿空氣(在22-25°C的室溫下大約需要3-4小 時)
準備你的焗爐〜
1. 在焗爐底部放置一個帶有烤岩石的金屬鍋
2. 在焗爐中間架子上放一塊石烤板
3. 烤焗前30分鐘將焗爐預熱至205°C
• 將麵包轉移到預熱的烤石上
• 在金屬鍋中加水(約500毫升)
• 用噴壼將水噴到已麵團的頂部
• 在205°C烘烤15分鐘
• 15分鐘後，取出金屬鍋
• 繼續烤焗18分鐘
• 將烤焗好的麵包轉移至架上
• 待完全冷卻後切片
Mo’s Fluffiest Sourdough Loaf (Sandwich Bread) 🍞✨
ɪɴɢʀᴇᴅɪᴇɴᴛꜱ:
- 500ɢ Japan bread flour
- 150ɢ Levain
- 350ɢ Water
- 30ᴍʟ Allulose syrup/ honey
- 25ᴍʟ Avocado oil
- 10ɢ Salt
ᴍᴇᴛʜᴏᴅ:
● Mix water with levain and honey
● Add in bread flour & salt, mix well
● Add in avocado oil, mix well
● Cover the dough and let it rest for 1 hour
● Start to perform 4 rounds of stretch & folds, 30 mins in between each round
● Oil loaf pan (21x12cm)
● Cover the loaf pan with parchment paper
● Flour lightly work surface and turn the dough out onto it
● Shape the dough into a tight sandwich loaf
● Transfer the dough to the loaf pan with seam side down
● Cover the pan with shower cap
● Let proof until the dough is full of air (this should take around 2-3 hours at room temperature 22-25°C)
ᴘʀᴇᴘᴀʀᴇ ʏᴏᴜʀ ᴏᴠᴇɴ ~
1. ᴘʟᴀᴄᴇ ᴀ ᴍᴇᴛᴀʟ ᴘᴀɴ ᴡɪᴛʜ ʙᴀᴋɪɴɢ ʀᴏᴄᴋꜱ ᴏɴ ᴛʜᴇ ʙᴏᴛᴛᴏᴍ ᴏꜰ ᴛʜᴇ ᴏᴠᴇɴ
2. ꜱᴇᴛ ᴀ ʙᴀᴋɪɴɢ ꜱᴛᴏɴᴇ ᴏɴ ᴛʜᴇ ᴍɪᴅᴅʟᴇ ʀᴀᴄᴋ
3. ᴘʀᴇʜᴇᴀᴛ ᴏᴠᴇɴ ᴛᴏ 205°ᴄ ꜰᴏʀ ᴀʙᴏᴜᴛ 30 ᴍɪɴꜱ ʙᴇꜰᴏʀᴇ ʙᴀᴋɪɴɢ
● Transfer the loaf onto the preheated baking stone
● Fill the metal pan with water (about 500ml)
● Spray water onto the top of the proofed loaf
● Bake at 205°C for 15 mins
● After 15 mins, remove the pan of water
● Continue baking for 18 mins
● Transfer the baked loaf onto the cooking rack
● Slice the loaf when it is completely cooled down - Jak na to + styl
多謝毛姐！
毛小姐做麵包的手勢有專業的範兒！Go on！
謝謝毛姐用牛油果油做麵包😊👍👍🙏🙏
I like how mo jie guides and teaches at the side instead doing all on her own. It shows that normal people can follow the steps also 😍😍
Tq, I enjoyed your baking tutorial. Great team! Looking forward to your next one.
謝謝你們的分享，試焗了一個，好特別的味道，又香又軟，不需塗什麼，比生吐司還好吃!
多謝毛姐分享這麵包，我是未曾整過麵包的，但我好鍾意看你的影片，可以識好多嘢，而且你們拍得好開心，每集都收看，多謝你們🙏🏼👏👍😘
謝謝毛姐！我是新手！第一次就成功！但家中只有小焗爐，只做了180g 的！看著面包出爐真的很感動！謝謝你的教學💛💛
Tried this yesterday - it was fantastic, so soft and delicious. So happy! Thank you Ms Mo!!
Amazing bread 🤩👍💯 I will make the bread with my sourdough starter. Thanks to share another wonderful bread recipes🙏🙏🥰❤❤
我也麵包王,已經選擇了很多特別的各式各樣麵包,因為家人常說愛吃麵包,賞試自己做,但製成品只有我己吃,但跟着Mo姐跟着做家人一齊都讚好吃👍😃😋💞謝謝妳!
Love this channel. Learning all along especially about SD. Can’t wait to try the recipes soon.
Love watching your channel. Thank you for sharing the cooking technique and tips.
Thank you for sharing this great recipe! I tried this recipe today and result is amazing! There were no Japanese flour/ allulose/avocado oil in my place and I just used unbleached white bread flour/ maple syrup/olive oil for substitute. My in law doesn't like to eat the artisan bread because it's too crunchy and they get used to eat soft fluffy bread. Now I can bake for them by using my starter!
It shows that normal people can follow the steps also 😍
✨ 如需中文或英文字幕，請按CC選擇及觀看，謝謝！
✨ Both English & Chinese subtitles are available, please turn on CC and choose your language. Thank you! 😊
✨ 中英對照食譜在描述框內 Chinese & English Recipes are both in the description box*
Teresa Mo 毛舜筠官方頻道 Official Channel
健康飲食 • 生活方式 • 工作點滴
請留言，按讚，訂閱同分享️
Please Comment, Like, Subscribe, and Share ️
多謝毛毛，真係好介紹👍 本人同家人好喜歡食包，因為市面上嘅包大部份都係唔健康¡咁我就戒咗喇，一星期只比自己食一次，自從睇咗妳教做酵母同 Sourdough, 我就開始搵材料想跟妳學做，今日睇埋哩個包更加一定要學，為咗日日有包食，我會努力跟妳學💪👍❤️毛姐好嘢👍💪
使用毛姐的配方，做出包來了，好開心啊！
毛姐太可愛了🥰
非常多謝你的分享，教導，今天一口氣做了Sourdough loaf, banana muffins & starters crakers.
全部都成功完成!家人最愛crackers 😋
Seriously, thank you much for always answering our questions 😭😭such an interactive channel!!!
毛毛你好，我是你的影迷，想不到你做面包都这么好，离开香港2O十几年从来没有忘记过你，今天在网上见到你，真的好开心。你始终都是这样的健康真实，祝贺你。
Thank you. Like your easy tutorials. 👍😍
谢谢毛姐的用心教导🙏我第一次做 面包很好吃😋感恩毛姐🙏😘
From Toronto with love. Thank you so much!!!
😍😍多謝Mo姐分享 眼睛👀好享受🥰
跟毛姐的recipe 昨天做出很成功的超軟方包，多謝毛姐分享😘
毛姐分享了 thanks🥳
Thanks for your tutorial of your starter… easy friendly way to follow and healthy. I’ve tried your banana muffin, super soft n moist! I would give it a try for this sourdough loaf, thanks MoJe 🥰
我用毛姐教的天然酵母做出軟綿绵的方包，好开心啊。
正！
A master in action !!! This looks so much fun !!!
Thank you my dear😘
支持毛毛。加油。多謝分享。主佑。Ok,,🙏👍👍👍
Mo姐,I love you ❤️❤️❤️
我跟着你的视频做了sourdough very nice 👍 thank you MO 姐
Thank you for sharing with us your knowledge. My first loaf just turned out from the oven. I'm so excited to taste it. 🥰 Happy Chinese New Year of Tiger! 🌟🌟
看了你的sourdough 影片过后就开始跟你的方法养starter 了，今天跟着你做这个方包出来的成品好香呢。你的影片真的让我认识到很多新的知识❤️❤️❤️
即跟你做，又係好成功👍🏻
Thanks, Kitchen Queen Mo! I never made a sandwich loaf till I saw your video. Your instructions are clear and precise. Thanks very much.
I have started my Sourdough journey since April 2019 and I have always been using the Dutch ovens, shaping and scoring my boules and batards.
I adapted your recipe with mixing in organic rye flour, whole wheat and all purpose flour. The sandwich loaf is fluffy and tasty indeed.
Thanks,
Caroline
很开心看到您的这款欧包。我已经想学做好久了。我望不久后就学做吧。謝謝分享。👏👏👏👏👏
You guys are funny. I will definitely try this and let you know .
多謝Mo姐🥰
我想請問呢個包係咪都可以放雪櫃做低溫發酵架？
多謝Mo姐分享！團隊製作也越來越好，支持👍🏻
很喜欢看你的影片 ❤️
尋晚第一次跟毛姐依個酸種方包嘅食譜
一次就成功咗🎉好開心😆
真係超鬆軟👍🏻健康又好味😋
感謝毛姐嘅影片同影片下面詳細嘅食譜❤️👍🏻
期待毛姐分享更多同酸種有關嘅美食📝😍
我都跟足毛姐嘅步驟，但麵團等咗6個鐘都冇升高，唔知點解😣
Thank you for this sharing. There’s a slight sourness in my bread? Anyway to eliminate? Thanks
How's the texture the next day? Still maintain the flufiness or turn hard?
Thanks for sharing 👍....is it neccessary to line the loaf pan if it's a non-stick type..
Mo姐，如果没有高筋面包粉，可以用All purpose flour 或者mix of all purpose flour and rye flour?
Hi I’m from SG! Super like your video and I’m following each steps. Not exactly same as your result but quite satisfied. Tq
150g 酸種，是否可用之前那個酸種
mother再加日本面粉做嗎？ 要多50 mother +50 日本面粉，再加 50ml可以嗎？
hi毛姐好！您的欧包烤得真漂亮，卖相非常诱人喔！赞！我想买一块石板和蒸汽石头来制作欧包（我没有铸铁锅），请问有何推荐？
现在天氣那麽熱，這個星期五就整你所说好食沙律
請問mixing bowl的大小 ？2 liter or 4 liter ？Thanks 😉
From Singapore...this recipe rocks! Thank you very much!
謝謝分享!
請問如果加提子乾和合桃？
應該在摺疊時加乾果還是麵包定型前加？
毛姐，我住在英國，如果買唔到日本麵粉，可以用all purpose flour 代替breadflour，令包軟綿綿嗎？
Also can I use water straight from the tap without filtration?
Hi, can I substitute allulose with brown sugar and avocado oil with melted butter or corn oil?
我也是看了MO姐的視頻而學SOUR DOUGH的。。。。謝謝MO姐
Mo Je, can I put directly the bread box into the oven, i.e., I don't place any 石烤板 below the box, and not use any baking rocks? Thank you!
我開始做酸種媽媽，Day2啦!希望成工
Thanks for making Cooking and baking enjoyable. Love your vids. 👍❤👏
金 歌曲hhjjloqum
👍👍👍👍👍👍
Can use almond flour instead of bread flour?
Mo 姐，請問之前用Rye Flour做的starter咁深色，點解Sourdough Loaf 呢個starter咁白色，係咪唔同做法呢？
Hi Mo姐，用的水是過濾水，不是煲過的或者水喉水，想問過濾水可以點樣得到？thanks!
Hahahah, is me is me, Renny here, your most welcomed!....yes, 我系你的个忠实fansssss, 我以家收集你的几款再一起整个主题，会再交公课，敬请期待！哈哈 =D, Really love you guys, 加油 😘
看完片請問毛姐
煮過放涼的水不可用來養酸種？也不可以當作配方的水分？可以養波蘭種？
想知道原因為何煮過的水就成了死水，而不能用來養菌？用來發酵？
通常是說煮過的水比較衛生，避免雜菌
Google 不到這方面的資訊及說法
謝謝🙏
Mo姐你好！請問SD starter同Herman Starter係咪用一樣嘢呀？
請問mo姐，如家沒有瀘水器應怎解決水的問題。 謝謝
Thx 4 sharing. Will u consider teaching us gluten free bread for ppl with gut problem especially acid reflux?
Hi, Mo 姐,
除左酸種 只用125g ( 因發唔到150g) 其他跟住以上材料去做同發左4個鍾, 但dough都係無高到, 係未因為酸種唔夠定係S&F唔夠?
唔該
Mo 姐， 如果做traditional French Loaf 唔太fluffy,方包挺身地，做西多士。。 有乜野唔同？
多谢毛姐分享，今天我做了好香好柔软。不过我买到 Avacado & Rosemary oil.
請問您做出來的麵包會酸嗎？
除了過濾水，蒸餾水和礦物水可不可以？
I hope she would explain what it was about Japanese bread flour that made the difference.
請問個模如果以容量計算，係咪等如450g呢？
Hi Mo, 請問為何這個食譜要用150g starter? 如果用100g starter又會如何呢？
I am interested in sourdough because of your videos. I saw you only used 150g of sourdough from the container. So, the remaining is called discard? Either I use it to bake other stuff or discard it. Is it? I don't understand which part is the discard. I see that you didn't have any discard when making the mother sourdough for 7 days.
有關用水喉水，我睇過另一個講法係加咗氯氣嘅會妨礙酸種生長，所以我一直用凍滾水。依你咁講，可能要化解到氯氣嘅濾水器。
水源都係問題，Texas 嘅水係入口都覺難飲，而且係好硬 (多礦物質)。我依家喺三藩市，水喉水基本上係泉水，而且三藩市係出名酸種，當初都係呢個原因試整。
Dear Mo, i am intolerant to honey, can I use maple syrup instead?
真係好俾心機
貓貓好得意啊
終於可以見到貓貓耐一點⋯⋯貓貓好乖 但我家的貓勁怕陌生人
请问毛毛，发酵7个小时才烤可以吗？哈哈😄等到睡着了
I wonder if you can tell me please what protein level is the Japanese bread flour that you are using?
Mo jie can make video explain how to feed the starter and beforbaking how much does need to take out
There are many Japanese bread flours. Could you disclose which one you are using for this loaf?
what can we substitute baking stone? can we just place a tray of water without the baking stone?
可以请问在金屬鍋中加水(約500毫升),里面的一块白色很像石头，在那里可以买到？
Mo 姐，這個包算是一次發酵嗎？
做呢個包需要心機和時間👍😋😍我都希望身邊有人可以整一個卑我食🙏😌
可以示範巧克力純土司/麵包/爆漿夾餡更好✔
感謝momo姊姊推廣天然酵種♡超喜歡☆
毛姐， 从小看你的戏长大! 真的真的好喜欢你! 我也是马来西亚的fans.. 这个频道很棒! 会不会增加生酮面包低碳的食谱呢?
hi Teresa.. can i know how to get 150 levain? sorry i am still confused. tq
多謝毛姐分享🙏🙏我家人很喜愛食方包😀可惜多倫多沒有日本麵粉買，不過我仍然會嘗試用加拿大麺粉整，希望可以成功😃
Go to J town, Victoria Park and Steeles, next to Toyota. Look for Heisei Japanese Supermarket!
👍👍💪
毛姐姐，請問這款產品能做成小歺包嗎？謝謝您
Mo姐，我個dough一直都好黐立立，但我全部材料跟足，用埋日本粉，到最后shaping既時候係一達嘢咁，係邊度出咗問題😢
Hi Mo姐! I realised your starter is white/pale colour but my starter is darker colour cos I used Rye Flour (I used the growing starter learned from your video) is it i shouldn’t use Rye and use bread flour instead? Thanks!!
You can use the starter you have now to make this loaf