Milk Toast, Easy To Make By Hand Kneading，Fluffy and soft｜牛奶吐司，手撕吐司，手揉轻松做【阿栗食譜39】
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- čas přidán 9. 08. 2021
- This is a basic milk toast that is suitable for family daily meal. You can eat it separately, or use for sandwiches.
Without a machine, you can still make soft, fluffy l, flexible toast that can tear a entire slice down by hand kneading.
Sponge dough, if you manage the time we’ll, it can be time saving and save your physical strength.
We can make the Poolish( a kind of sponge) and autolyse dough in advance, the time will make the formation of the gluten easier and better.
We also can put the sponge for making the bread into the fridge for fermentation a night in advance. The. Add all the materials into the main dough except the butter, mix them, and let the main dough form the gluten itself, then you can make a well kneaded dough that you can make a thin membrane simply by hand kneading.
Of course it will be much easier if you have a machine in your home that can help on kneading. add the sponge into the main dough, knead till you can make a thick membrane by the dough and add in the dough at this stage, then knead again until you can make a thin membrane by the dough.
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RECIPE:
450g Toast mold X1
Or 250g Toast Mold X2
Sponge（Mixed dough with yeast）
Bread flour 35g
Water 35g
Instant Yeast 2g
Main dough:
Bread flour 250g
Milk powder 20g
Sugar 20g
Salt 2g
Milk 115g
The whole egg liquid 53g(50~55g)
Condensed milk 20g
Unsalted Butter 25g
175°C（347°C）
Middle lower rack or bottom rack of the oven, 40-45mins
* *Please adjust the temperature according to your own oven since the power of the ovens are varied.
BAKING KNOWLEDGE SHARING:
Poolish Sponge dough:
POOLISH is from a French word, and it’s pronounce the same as POLSIH in English. It’s actually just mix the amount dough and water in ratio of 1:1, add a little yeast, ferment until the inside of the dough is full of big bubble, it means you can use it.
The dough with Poolish is softer than ordinary bread that directly fermented, and the retrogradation of the bread will be slower: many directly fermented dough will turn hard on the second day, but the bread with Poolish will still br soft on the third day. This is why so many people like Poolish bread.
Why Is Twice Kneading-Rolling Important For Making Toast:
The tissue of the toast will be softer and taste better after twice kneading-rolling. The taste mold with cover will keep the moisture and softness of the toast, therefore it’s both soft and flexible.
Fermentation of the dough will produce the alcohol, and it will make the yeast less active if it’s too much. Therefore, more the layer you roll. More the gas will be released, and your yeast can be active again. The releasing of the gas will make the dough more tense, and the overall shape of the dough will be plump, and big bubbles will not form, the tissue will be more soft and dense, it will be more chewy.
牛奶吐司，手撕吐司，中种手揉面团轻松做
这是一款适合家庭经常吃的基础款牛奶吐司面包。可以单独吃，或者用来做三明治面包。
没有机器，手揉吐司也可以轻松做出蓬松绵软，有弹性能拉丝的手撕吐司。
中种面团，时间安排好的话，节省体力又节省时间。
我们可以提前一小时制作波兰种中种，和水合面团，时间会帮助面筋更好的轻松形成，更加省力。
我们也可以分别把制作面包的中种提前一天晚上做好放冰箱冷藏发酵，把主面团里加入除了黄油外的所有材料混合均匀，让主面团自动形成面筋，这样手揉就非常容易形成足够好的筋膜。
当然，如果您家里有机器可以帮助揉面，那将更加简单。把主面团材料加入发酵好的中种一起揉到出厚膜后加入黄油，直到面团可以拉出薄薄的膜。
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食谱：
450克吐司盒一个
或者250克吐司盒2个
中种（酵头）：
高筋面粉35克
水35克
酵母2克
主面团：
高筋面粉250克
奶粉20克
白糖20克
盐2克
牛奶115克
全蛋液53克(50g~55g)
炼乳20克
黄油25克
175°C（347°C）
烤箱中下层或者下层 45～50分钟
* *每个烤箱火力不同，具体温度请根据自己烤箱适当调节。
烘焙知识分享：
波兰种中种面团：
波兰的英文是Polish，而法文这个酵种的名字叫Poolish，其发音跟英文的Polish一样，因此音译为“波兰种”。其实就是面粉和水量以1：1混合成团，再加上少许酵母，发酵至内部充满大气孔时就可以使用了。
加了波兰种的面包吐司会比直接发酵法的柔软，老化程度也慢。像直接发酵法的土司到了第二天就开始发硬了，而波兰种的面包吐司到第3天还依然柔软，这也是为什么很多人喜欢它的原因。
二次擀卷对于吐司制作的意义：
吐司面团经过2次擀卷后，组织更加细腻，层次更加突出，
面团在发酵的过程中会产生酒精，如果酒精产生过多，则会抑制酵母的活性。因此，卷的层次多，使得大部分气体被排出，可以让酵母再一次充满活力。气体排得越净会使得面团张力得到增强，面团在后期的醒发过程中，整体的形态也会比较饱满，不会出现太多的大气泡，组织细腻，吃起来的口感更有嚼劲。
还有，盖了盖子的吐司盒保有了吐司面包的柔润，这个口感会更绵密柔软并且带有韧性。 - Jak na to + styl
食谱：
450克吐司盒一个
或者250克吐司盒2个
中种：
高筋面粉35克
水35克
酵母2克
主面团：
高筋面粉250克
奶粉20克
白糖20克
盐2克
牛奶115克
全蛋液53克(50g~55g)
炼乳20克
黄油25克
175°C（347°C）
烤箱中下层或者下层 45～50分钟
* *每个烤箱火力不同，具体温度请根据自己烤箱适当调节。
烘焙知识分享：
波兰种中种面团：
波兰的英文是Polish，而法文这个酵种的名字叫Poolish，其发音跟英文的Polish一样，因此音译为“波兰种”。其实就是面粉和水量以1：1混合成团，再加上少许酵母，发至内部充满大气孔时就可以使用了。
加了波兰种的面包吐司会比直接发酵法的柔软，老化程度也慢。像直接发酵法到了第二天就开始发硬了，而波兰种的面包吐司到第3天还依然柔软，这也是为什么很多人喜欢它的原因。
二次擀卷对于吐司制作的意义：
吐司面团经过2次擀卷后，组织更加细腻，层次更加突出，盖盖子的吐司盒保有了吐司面包的柔润，这个口感绵密柔软并且带有韧性。
面团在发酵的过程中会产生酒精，如果酒精产生过多，则会抑制酵母的活性。因此，卷的层次多，使得大部分气体被排出，可以让酵母再一次充满活力。气体排得越净会使得面团张力得到增强，面团在后期的醒发过程中，整体的形态也会比较饱满，不会出现太多的大气泡，组织细腻，吃起来的口感更有嚼劲。
ترجم عربي
解說的好詳細，謝謝阿栗老師，妳好棒喔！
感謝您的喜愛，阿栗看到您的留言倍受鼓勵。感恩！並祝福您喜樂平安！
🙏😘🍀💖
@@user-ze5po4sd3w لو سمحت فعل الترجمة في الفيديو لك متابعين عرب
今天试做了很软很细，我已经做了几个您的食谱了。真的是每个都很软很好吃。谢谢您❤❤❤
RECIPE:
450g Toast mold X1
Or 250g Toast Mold X2
Sponge:
Bread flour 35g
Water 35g
Instant Yeast 2g
Main dough:
Bread flour 250g
Milk powder 20g
Sugar 20g
Salt 2g
Milk 115g
The whole egg liquid 53g(50~55g)
Condensed milk 20g
Unsalted Butter 25g
175°C（347°C）
Middle lower rack or bottom rack of the oven, 40-45mins
* *Please adjust the temperature according to your own oven since the power of the ovens are varied.
BAKING KNOWLEDGE SHARING:
Poolish Sponge dough:
POOLISH is from a French word, and it’s pronounce the same as POLSIH in English. It’s actually just mix the amount dough and water in ratio of 1:1, add a little yeast, ferment until the inside of the dough is full of big bubble, it means you can use it.
The dough with Poolish is softer than ordinary bread that directly fermented, and the retrogradation of the bread will be slower: many directly fermented dough will turn hard on the second day, but the bread with Poolish will still br soft on the third day. This is why so many people like Poolish bread.
Why Is Twice Kneading-Rolling Important For Making Toast:
The tissue of the toast will be softer and taste better after twice kneading-rolling. The taste mold with cover will keep the moisture and softness of the toast, therefore it’s both soft and flexible.
Fermentation of the dough will produce the alcohol, and it will make the yeast less active if it’s too much. Therefore, more the layer you roll. More the gas will be released, and your yeast can be active again. The releasing of the gas will make the dough more tense, and the overall shape of the dough will be plump, and big bubbles will not form, the tissue will be more soft and dense, it will be more chewy.
今日做了，非常好食，阿栗老師感謝你分享。
很高興您喜歡這個食譜，能和人分享是我的榮幸🥰🥰
哇撕开那一刻太唯美啦😍❤️❤️❤️❤️ 赞💯
谢谢你！这也是我最爱的时刻，此时觉得一切都太值得了。😋😊
您好栗師傅.其實我跟你做個好幾個麵包食譜.看得出你是很用心去製作謝謝你的無施分享.這個我真的想讚讚你這個湯種我之前用的是要雪過夜的那種但因為比較麻煩引致有些窒碍去做麵包而你這種湯種十分方便可以即日去做.加上麵包做出來超級鬆軟我已經轉用你這個食譜用來做豆麵包喇！十分感謝你希望日後再跟你的食譜.Bye😊
Just love ❤️ your videos! Hope others do to and start baking if they don't know how .Your and awsome teacher 😍!
Ohhhhh thank you so much for strongly support! Your comment makes me so motivated and I will work harder to update more videos 🥰🥰❤️❤️ it’s my pleasure that my video can help people! 🥰🥰❤️❤️
謝謝分享 真漂亮
感謝您的喜愛與留言。🙏🤗🌹💖🍀
تحفه جميل جدا تسلم ايدك
🙏🌹💖شكرا لك على حبك ، شكرا لك على رسالتك
WOW!BEAUTIFUL!USA!
this is the forth time i make your recipe . LOVE IT thank you so much and lots of love 🥰
Thank you for liking my recipe, your support is my motivation to thrive
😘🙏💕🌹
@@aliskitchen i baked it for the fifth time and found the best result for my oven is 160 C and for 35 minute
best milk toast ever
really thank you for this recipe ❤❤❤❤
Thank you very much for sharing! I'm so happy to see your great results! I am so happy to share my recipes with you and enjoy this delicious moment of happiness with you.🙏😘💕🌹
跟著阿栗老師做 我做成功了 謝謝老師
🤗👍👍🍬🌹💖
超開心看到您的好消息！
阿栗感謝您分享和回饋這份快樂給我。🍞🤗💖🌹
阿栗老師好：我是新手，我按照老師的影片做，有成功耶，而且非常好吃，非常開心，謝謝老師非常詳細的說明每個步驟，讓我這個新手也能看懂。
能否建議老師針對烤箱預熱方式說明一下，因為新手通常搞不清楚狀況的，如果能針對烤箱怎么使用會更完美。謝謝老師！
ขอบคุณมากค่ะ
ยินดีนะคะ ขอบคุณด้วย🙏🥰🍀🌹💖🍎
好吃到吮手指和呱呱叫
感谢棒棒哒美食的分享
Old Cute.boy 佬玩童赞!
很高兴和你们分享！😊😊
您好！我是烘焙新手，之前做的幾次吐司都是用直接發酵，第二天就變得硬硬的，口感不好，昨天試了您的方法，太好吃了，即使今天再吃，還是非常柔軟，家人很喜歡😋！
👍🤗🥳💖看到您跟著食譜做出好吃的麵包，阿栗超級開心！
很感謝您的分享與回饋！🙏🤗🌸🍀💖
二次發酵的麵包耗時間多一點，卻是非常好吃😋，阿栗也是超愛。以後我會接著做一些不同的發酵方法和麵包製作方法，讓好吃能更加多一個層次。
@@aliskitchen 非常期待您的分享😁
🤗💖🌸🍀🙏謝謝厚愛
高手在民间👍
非常感谢您的厚爱！
🙏🥰💖🌹🔆🍀
May I ask how can I convert your normal bread recipe to this sponge dough method ?
Just need to know what ingredient can I substitute condensed milk with?
Saya akan mencobanya....saya sdh bnyk mencoba yg lain tp hsilnya kurang bagus....sy akan coba dgn cara anda 🙏
Terima kasih banyak atas cinta Anda, terima kasih atas pesan Anda! Menanti untuk mendengarnya darimu!
🙏🤗🌹💖
@@aliskitchen adonan bread ini apakah bisa di buat roti isi tuan 🙏❤️
妳好，清問一下若是使用正方型250g的低糖吐司模具，烤溫和時間是否要再調整呢？謝謝
Hello Ali, 想請問那個中種，做完可否放入雪柜內，另一日拿出來做呢?
Thanks for the video l need help about the baking mold I just bought one is 4x8 inch how many grams flour l can bake
中种大约发酵多久才使用,发好后,可以放冰箱冷藏,隔天取出使用吗？如没吐司模可以用普通活底模？
請問可否示范全麦面包的做法嗎？
阿栗老 師好.參考老 師配方做吐司做的結果非常好吃.但有個現象.兩旁會為何會縮.請賜教
Ali lao Shi I always cannot get the windowpane test, if I use machine to knead, how long needed ? Today I bake a bread knead using the mixer, the dough is smooth but no windowpane so I keep kneading until the dough starts to sticks, is this consider as over knead, then when I put my dough for 1st fermentation, the surface no longer smooth, why is it like this ? Can help please 🙏 i🙏please
請問如果份双倍, 放入900克吐司模,烤焗温度和時間是多少?
请问做了吐司面包底部会沉是什么原因？谢谢
Can I use machine kneading it ? My hand is injured Is it all same steps ?
please could you give approximate times if i were to use a stand mixer for the kneading?
Hello, 🥰if you use a stand mixer, it will take about 12~15 minutes. The degree of kneading the dough depends on the state of the dough. It can be seen that the dough is very smooth, and the dough can be pulled apart to form a thin film. At this time, the state is very good.
為什麼我揉了半小時都出不到薄膜？
Please can you give recipe for large quantity
Hi, my recipe is a 450g toast, or for 2 toast mold of 250g. I’m not quite sure what do you mean by large quantity, but I think you can calculate the amount of your toast ( in gram), see how much times is it compare to the one here(divide by the amount here), and multiply all the materials you need by the times you calculated. For example, if your quantity is twice of my, then you wanna time all the materials by 2 of its original quantity. 😁
Seeing so much lifeless oil, I just eat steamed buns
Hi mam,can i bake this bread with only all purpose flour? If yes,how many grams should it be exactly?
Please reply soon and thank you.
USA HERE CAN YOU FREEZE THE DOUGH AFTER ROLLING AND THAW TO BAKE AT LATER TIME ? TKS.
Hi, it’s not suggested to do this way. You probably wanna put the dough in the REFRIGERATOR during the first fermentation, then go rolling plus shaping, then do the second fermentation in ROOM temperature, and put into the oven. 👍👍👍🥰🥰🥰❤️❤️
看到那麽多不要命的油，我吃饅頭就好
I don’t use condensed milk at home, what can I substitute for it
Hi, you can replace 20 grams of condensed milk with 10 grams of milk, and the resulting bread is almost as delicious as the original recipe.🥰💖
Hi Ali, I would like to try this, for beginner can try this ?
Hello, thank you for liking and supporting ❤️❤️🥰🥰 for beginners, you definitely can try this! Baking is an interesting adventure for everyone❤️❤️🥰🥰
@@aliskitchen thank you I tried many recipe but all my bread is so hard can throw and kill people, I am gg to give up
Hi, don’t worry that much as no one can make thing perfect at beginning 🥰🥰❤️❤️ baking takes practice and patience, and most importantly, trust yourself that you can make it🌹🌹 if you have further questions you are welcome to ask
@@aliskitchen thank you Ali
@@aliskitchen thank you I will try again, wasted lots of ingredients, pity my family members have to eat hard bread so not to waste food
老师，為什么要加煉乳，不加也可以吗？
您好，這個食譜煉乳可以省略的。加煉乳是為了讓吐司更加有奶香味。🤗💖🌸
請問 主麵糰如不加煉乳可以嗎？
你好！主麵團的煉乳可以省去的，煉乳份量不大，所以其他材料也不需調整了。🥰💖
请问如果就用一个250g吐司盒 是不是所有材料都减半？
因为我只有一个250g的吐司盒 如果分开做 另外一半就肯定过度发酵了
Hi, 請教一下，我試了兩個妳的配方，一個是這款土司，另一個是酥皮麵包，全都太溼，完全不能成糰。不知道是什麼問題造成？我是用KitchenAid,不知道是不是這個問題？謝謝妳！
我又多加了100克麵粉還是不成糰，依然像麵糊一樣溼。麻煩您幫忙解答。謝謝！
蹲蹲答复
不放炼乳可以吗？
你好，可以省略煉乳的。🥰💖
你好，請問可以用麵包機揉面嗎？謝謝🙏
您好，🥳🍀🌹可以用麵包機揉麵的，但建議麵包機多揉一次，或者用麵包機先來揉，或者再多一次手揉，這樣能產生更好的麵筋。讓麵包蓬鬆
知道了，太感謝你！
🤗🌸💖🌷不客氣呢，阿栗很高興能夠與您分享交流。
老師，請問如果只做一個250g吐司模，可否直接把份量減半？
您好，完全可以的🥰🥰👍👍👍
Thx❤
🌹🌹
Can I use all purpose flour instead of bread flour? Thanks.
Yes you can! But you might want take 20g of milk out. Note don’t pour the 20g of milk, leave it, because you might need use them after you watch the softness of the dough. 🥰🥰👍
Thanks for your kind advice.
You are welcome 🤗💖🥰🌹💖
請問阿栗老師蛋液或者牛奶的部分可以使用鮮奶油嗎？謝謝
您好，如果在原食譜裡添加30克鮮奶油，可以替換牛奶20克。這樣替換會比較合適。😘💖
謝謝老師的回覆。
不客氣，阿栗很高興與您分享的。😘💖🌹🍀
老師你好，練奶和糖可不可不加
您好，煉奶可以不加的，不過糖不可以不減掉，因為它的功能主要是發酵和麵包保濕保軟🥰🥰💐💐
@@aliskitchen 謝謝老師
❤️❤️
如果我当晚没办法烘烤，可以冷藏面团在冰箱，隔天取出烘烤吗？
你好，如果您的面团已经揉好，并且擀卷整形好，可以套袋子把吐司盒密封好放冰箱冷藏，慢慢发酵，明早拿出来看面包发酵程度，如果还没有发酵到吐司盒的七分满，可以复温发酵好再烤。
如果您只是揉好面，还没有擀卷整形，可以密封好面盆，放冰箱冷藏，第二天视面团发酵情况，如果没有发酵到2～2.5倍大拿出来让面团复温接着发酵，接续下一步操作。
放冰箱冷藏发酵可以大大减缓发酵速度，做出来的吐司味道也很棒呢。
非常谢谢你详细的指导。我只是揉好面团，打算第一次的发酵。那我明天取出才擀卷整形。
很高兴和您分享。😊
请问奶粉是增加甜度吗？可以用糖或者蜂蜜代替吗？
您好，奶粉为了增加奶香味，如果没有可以不加的，直接省略掉😘，也可以替换加一点炼乳，不用添加蜂蜜
谢谢☺️
阿栗老师 ；我昨天做了您这款吐司 结果失败了，温度和时间一样（45分钟）在烤20分钟时用锡纸盖在面包上（但当时看面包就已经上色了）等出炉时 面包表面是硬的 ，不知道错在哪？请指教！
您好，我用的模具是蓋蓋的吐司盒。 我從您的描述上看，您用的應該是沒有蓋子的吐司盒。
如果您用的無蓋吐司盒，20分鐘後上色是正常的。 開蓋的吐司盒烤出來，表皮會比有蓋子的吐司皮厚和硬。
如果是無蓋吐司盒，也可以烤出很軟且皮比較薄的吐司。
第一：烤箱充分預熱。 家庭烤箱我一般預熱15～20分鐘，預熱穩定溫度後再入爐烘烤。 這樣麵包能快速膨脹避免烘乾而麵包不熟。
第二，合適的溫度和擺放麵包的層數位置。 每家烤箱大小不同，您可以根據自家烤箱決定放中下層還是放下層。
溫度和時間可以根據自家烤箱脾氣適當調節。
判斷吐司成熟與否，如果是有蓋吐司盒，您可以後期戴好手套把吐司盒底部有幾個小洞看一下，地面露出來的小面揪揪變淺棕色就是成熟。 不要開蓋子。
谢谢您耐心的指教，下次再试试，呵呵 也许该买个带盖的吐司盒哟。
@@marryzhang4174 开盖吐司可以适当把位置降下去一些，让吐司处于烤箱中下位置一些，这样表面皮色不容易烤太糊。
請問焗爐雖要預熱嗎
您好，烤箱充分預熱15分鐘以上，這樣烘烤出來麵包成熟度好。
Thanks
🥰🌹💖🍀
Can I machine knead this dough ?
Hello, yes you definitely can🥰🥰❤️❤️
@@aliskitchenthanks, any steps I need to change ?
Ali Lao Shi, I want to try this bread want to see those ‘tearing’ effect bread. You rest the dough 20mins I see you pressed on the dough how you know is ready ?
When you shape the dough in rectangular, how long and wide ?
I ever tried before, when i roll the dough, the dough keep bounced shrink bag cannot get the long rectangular shape, why ? Is it the dough not relax enough ?
Hi, For rest dough, I press to make sure it’s well rested as If it is, then the dough won’t go back that fast after I press it. Thus, as you mentioned that your dough shrinks back when shaping, it’s probably because your dough is not rest well. For the size of the rectangle, it’s around 25-35cm long and 8-10cm wide 🥰🥰❤️❤️👍👍
@@aliskitchenthank you
这是 Ali的手嗎 ? Ali的手好像白一点
哈哈，是的！阿栗去年拍的，當時才開始拍影片，當時濾鏡用不太適合，慢慢摸索中。😄🙏🌷💖🍬🍀
請問牛奶可以用燕麥奶代替嗎？謝謝
🤗🌹💖
謝謝您的喜愛！
可以替換的，等量替換即可。
謝謝您～
🤗💖🌹不客氣，阿栗很高興與您分享。
请问可以给我一条面包🍞材料
您好，🤗💖🌹我食谱里写的是一条450克吐司盒的量，我视频里做了两倍份量。
如果您只制作一条，可以直接按食谱路的用量就可以。
Very nice