#手揉麵包 #手揉吐司 #麵包
★巧克力雙色吐司做法 Chocolate Swirl Bread Recipe★
模具 Baking pan size 25.5*13*6cm
高筋麵粉Bread flour 250克(g)
糖 Sugar 38克(g)
速發酵母 Instant yeast 3克(g)
鹽 Salt 5克(g)
牛奶 Milk (I) 170毫升(ml)
無鹽牛油(奶油) Unsalted butter 25克(g)
可可粉 Cocoa powder 10克(g)
牛奶 Milk (II) 15毫升(ml)
★ 有關麵團液體量 ★
實際的液體用量需要按麵粉吸水性、當天的天氣和濕度調整
在不同的季節所需的液體量都有輕微不同呢～
如不確定用量，可以先保留10-20毫升液體，觀察麵團狀態再逐少增加，避免麵團太黏
若加入食譜中的液體後覺得麵團有點乾（例如在乾燥的天氣）時，可逐少增加份量以外的液體避免麵團太乾
The amount of water needs to be adjusted according to the water absorption of the flour, the weather & humidity of the day*
You can reserve 10-20 ml of liquid first if you are not sure about the amount of liquid
Observe the dough and increase liquid gradually to avoid the dough being too sticky
If you feel the dough a little dry after adding all the liquid (e.g in dry weather), gradually increase the amount of liquid outside the recipe to prevent dough from drying
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