懶人版的經典日式生吐司教程來了，我試過很多方法和配方，這個是迄今為止做出來的和機器揉麵基本無差的生吐司，免揉麵包也可以做到拉丝柔软，奶香味儿浓郁，沒有機器，無需費力揉膜也可以在家實現日式生吐司自由了
如果您對配方有任何疑問，請在下方留言，我會盡款第一時間回復
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💡Chapters:
0:00 介紹/intro
0:14 麵包麵團製作/Making bread dough
1:36 拉伸摺疊/Stretch and fold
2:01 冷藏發酵/Fermentation in the fridge
2:11 整形/Shaping
3:50 最終發酵/Final proof
4:02 烘烤/Baking
➡️烤盤大小 450克帶蓋吐司盒（長寬高 19.6cm, 10.6cm, 11cm)
➡️配方：
高筋麵粉 300克/（1¾ cups + 2 tbsp）
牛奶 80毫升/克
水104毫升/克（根據麵粉吸水量略微調整）
細砂糖 20克/(1½ tbsp)
蜂蜜 12克/(2 tsp)
幹酵母粉 4克/ (1 tsp)
鹽 5克/(1 tsp)
煉乳 18克 /(3 tsp)
淡奶油 18克/(1½ tbsp)
融化的常溫無鹽黃油 25克
➡️一發室溫發酵至1.5倍大（大約40分鐘後）再放入冰箱4˚C冷藏發酵過夜，頂部一定要蓋好
➡️第二天取出麵團後記得回溫30-40分鐘後再進行整形
➡️最終發酵需要30-35˚C的溫度和85%的濕度，所以可以在烤箱或者微波爐內放入開水來提升溫度和濕度，45-60分鐘漲至8分滿時即可
🌟170˚C/340˚F 下層或者中下層烤40分鐘，不同烤箱的受熱和溫度都有差異，請根據自家烤箱做略微調整
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No machine, no knead, no windowpane test, we can still make super soft Japanese style white bread at home
➡️Baking pan size: 450g loaf pan(LWH:19.6cm, 10.6cm, 11cm)
➡️Ingredients:
Bread flour 300g/（1¾ cups + 2 tbsp）
Milk 80g/ml
water 104g/ml
Honey 12g/(2 tsp)
Condensed milk 18g/(3 tsp)
Heavy whipping cream 18g/(1½ tbsp)
Yeast 4g/ (1 tsp)
Sugar 20g/(1½ tbsp)
Salt 5g/(1 tsp)
Melted butter 25g
➡️The 1st fermentation, cover it tightly and proof at room temperature for 40 minutes/ until 1.5 times size, then place it and let it rise in the refrigerator (4˚C) overnight
➡️After taking out of the fridge, let the dough rest and get back to room temperature for 30-40 minutes
➡️30˚C-35˚C temperature and 85% humidity is recommended for the final proof, so place hot water in the oven or microwave oven is a good way, it takes about 45-60 minutes to rise to 80% full of loaf pan
🌟Bake at 170˚C/340˚F for 40 minutes on the bottom or lower-middle rack, the oven temperature swings vary by model and each individual unit can be different, so please adjust slightly
❤️Thanks for watching, I would be grateful if I could get thumbs up!
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