DELICIOUS Puff Pastry Butter Bread Roll ❗ Try out this no-fail recipe💯 Lisa's Kitchen
CORRECTION: " 60g of Cake flour " is omitted in the video. Please refer to the recipe below for details.
The puff pastry butter bread roll is made with laminated dough. After 3-time half turns, it has a total of 27 layers with crispy crust, delicate texture and rich buttery flavour.
🍞INGREDIENTS
Bakers flour 200g
Cake flour 60g
Milk powder 15g
Caster sugar 35g
Instant yeast 5g
Salt 3g
Egg 40g
Condensed milk 20g
Water 105g
Unsalted butter (soften) 20g
Unsalted butter for Lamination 110g
Egg Wash
☘️** Preheat oven to 170C/340F
** Bake at 170C/340F in a fan-forced mode for 18 mins
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Lisa’s Kitchen Ins : / lisaskitchen_sydney
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更正: 视频里的食谱漏了”低筋面粉60克”。请参见以下配方
今天做的黄油手撕千层面包卷,利用黄油开酥的方法,进行3次三折,一共27层,表皮酥脆,内部松软,带着浓郁的黄油香味。
🍞原料
高筋面粉200克
低筋面粉60克
奶粉 15克
细砂糖 35克
干酵母 5克
盐 3克
鸡蛋液 40克
炼乳 20克
水 105克
无盐黄油(室温软化) 20克
分层用无盐黄油110克
全蛋液刷表面
☘️** 预热烤箱风炉模式170C/340F
**风炉模式170C/340F烘烤18分钟
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萨姐的南腔北调 FB : / lisaskitchenette
萨姐的南腔北调 Ins : / lisaskitchen_sydney
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Пікірлер: 160
Keeping the consistency of the dough and butter sheet is the key to a laminated dough. This puff pastry butter bread roll has crispy crust and delicate texture with rich buttery flavour. 制作开酥面包,最关键就是要保持面团和黄油片的一致性,才能不混酥,不破酥。 所谓一致性,就是面团和黄油的软硬程度要尽量保持一致。 另外面团在擀卷过程中,如果容易回缩,不妨冷藏多一会儿时间让面团得到足够的松弛。 CORRECTION: " 60g of Cake flour " is omitted in the video. Please refer to the recipe below for details. 更正: 视频里的食谱漏了”低筋面粉60克”。请参见视频下方的食谱配方。
@leewei3211
3 жыл бұрын
您好,如果没有面包纸托,可以? 发酵后会美?
萨姐的面包卷看起来无比的精美,螺旋纹让人看着好疗愈哦!先点赞!有空一定要试试!
手撕千層蛋麵包捲比較適合冬天做喔!看起來酥脆外皮顏色迷人,一定要來試看看,謝謝薩姐的分享·
刚才还在想怎么很久没有看到萨姐发新视频了,一打开就 来新产品,谢谢萨姐仔细的教学。
@juraniamartins1488
2 жыл бұрын
Z
卖相极高 直接开面包🥯店了👍
Good job very nice
萨姐视频现在都有各种字幕啦 👍🏻
哇!太漂亮了。。感恩分享🙏🙏❤️😊
Your videos deserve more views
看着就很好吃啊,喜欢。
Amazing and fantastic 👍👍👍👍👍👍
@LisasKitchen
3 жыл бұрын
Thank you so much 😀
姐厉害
厉害千层和卷卷
薩姐超厲害的,佩服妳^^
Супер...Отличная выпечка.
ماشاء الله تسلم ايدك حبيبتى 😘😘😍😍💞💞
Beautiful. Thank you😌
老師。應該壓牛油的部份比較難控制。試試吧。謝謝你的解釋
Thank you for recipe😘
Hi Lisa, I want to make this but I don't have stand mixer. Can I knead it by hand? Also, Instead of using 105g water for the dough, can I use milk?
请问萨姐,这个面包烤完后如果当天吃不完如何保存呢?放在室温还是冷藏,或是冷冻保存?吃的时候是不是还要烤箱热一下?如果以后每个视频都能讲解一下这个食品吃不完的如何保存就最好了!谢谢亲爱的萨姐。
薩姐,這看著就好難呀...還是欣賞影片就好~
Спасибо! 😊
Love this bread! Thank you. Wondering if I can use the same recipe to roll it into croissant 🥐? 🙏🏻👍🏻🤗
@LisasKitchen
3 жыл бұрын
I have the video how to make croissant kzread.info/dash/bejne/g65_tNhvp8u_e7Q.html
@CeCiLiA2601
3 жыл бұрын
@@LisasKitchen Thank you so so much! 😘🤗
薩姐妳好 請問烤箱沒有風爐功能,用一般烤箱烤的溫度跟時間是多少,謝謝您
yummy,, 😍😍😍
Sa姐可以教歌剧院蛋糕吗?
看到這千层麵包都脆皮,烤時是否都开風?謝謝薩姐教导。
@LisasKitchen
2 жыл бұрын
是的
I don't have fan in my oven, how long should I bake? Thanks
莎姐,請問如果冷藏發酵的話會建議發多久?
Hi Lisa in your video you mentioned that this puff pastry is recommended to make at a temperature of 22 degrees. I'm staying in Singapore that is summer all year round above 30 degrees therefore is it possible to freeze the dough slightly longer like 30 mins instead of 20 mins? Will that help to prevent the butter from melting so quickly?
@LisasKitchen
3 жыл бұрын
While you make the dough, it is better to turn the air conditioning on if the room temp is higher than 30C. If you freeze the dough longer, the butter laminated in the dough will get hard and crack easily while rolling out.
I love it 😍
May I ask where did you buy the paper cup? I can't find your size, most of them are small. Thanks
What is the secret of this one.. From inside not cooked well when i make same one?
卷的時候可以先放一層巧克力醬然後才發酵嗎?
@LisasKitchen
3 жыл бұрын
嗯,可以的,我下次也试试
Hi Lisa! 请问这个面包过夜重新烤还会回复酥脆口感吗?
初步观察和计算,这个过程需要6-8小时,对吗?如果要做5×9cm需要烤多久?可以用两天的时间来准备吗?
请问萨姐为什么有些食谱加奶粉有些不用? 奶粉有什么特别作用呢? 谢谢。很喜欢你的分享🥰
@LisasKitchen
3 жыл бұрын
奶粉能吸收水分,增加面团保湿性,而且也能提升口味。 奶粉和牛奶可以替换,但是奶粉更容易控制和味道更浓。 因为有些人不用奶粉,所以我特地有些配方就只用牛奶。
جدا رائع والف شكر على ترجمة الفيديو للغه العربيه
萨姐,以上材料可以手揉吗 ? 家里没有面包机,谢谢
@LisasKitchen
Жыл бұрын
可以的
請問這個配方是不是同樣可以拿來作可頌?另外,奶粉15g+水105g適合用"鮮奶"來取代嗎?
@LisasKitchen
3 жыл бұрын
可颂里用的黄油会更多一点,折叠方法类似。 奶粉+ 水可以用牛奶替代。
@andrewmao4478
3 жыл бұрын
@@LisasKitchen 謝謝您的回覆~
請問薩姐,配方的底筋麵粉用在那裡,謝謝您
@LisasKitchen
7 ай бұрын
🍞原料 高筋面粉200克 低筋面粉60克 奶粉 15克 细砂糖 35克 速发酵母 5克 盐 3克 鸡蛋液 40克 炼乳 20克 水 105克 无盐黄油(室温软化) 20克 分层用无盐黄油 110克 全蛋液刷表面 ☘️** 预热烤箱风炉模式170C/340F **风炉模式170C/340F烘烤18分钟
Can I use honey instead of condensed milk ?
Can I replace cake flour to wholemeal flour? Thanks
@LisasKitchen
3 жыл бұрын
Yes you can!
High protein flour or all purpose flour ? Tq
@LisasKitchen
3 жыл бұрын
high protein flour
❤ la fórmula en español
Can I know how long should I beat after adding butter? No matter how I beat it turns out sticky… please advise.
@LisasKitchen
3 жыл бұрын
With my mixer, it takes about 7-8 mins to get the dough ready for 1st proof. If the butter or part of the dough stick to the side or bottom of the mixing blow, need to scrape off frequently. And also you need to make sure the temperature of the dough is below 26-27 degrees Celsius.
@Sabrinachng88
3 жыл бұрын
Leaving in Malaysia (weather is hot) that could be the reason. Will it help if we beat longer or any techniques? But I did twice (didn’t have the beautiful lines) but my family and friends 赞好!
@LisasKitchen
3 жыл бұрын
@@Sabrinachng88 In a warm place like Malaysia, all ingredients except the butter need to be chilled, which can avoid the temperature of the dough rising too quickly. Also, it is better to keep the room temperature below 22 degrees Celsius for easy handling.
@Sabrinachng88
3 жыл бұрын
Thank you no I notice purring cold water does help keep it longer… but it doest raise like yours.
老师请问,为什么我放牛油片后,折叠放冰厨面团都会发酵不好像你一样呢
@LisasKitchen
3 жыл бұрын
是不是室温太高了,而您在室温操作时间偏长的? 操作开酥面团,室温尽量控制在22度左右,否则黄油也容易变软,而且面团也容易发酵
請問,可以全部用法國粉代替嗎?
@LisasKitchen
3 жыл бұрын
可以,筋度太高面团可能不容易擀开
谢谢萨姊的分享。❤️请问不加鸡蛋可以吗?不加鸡蛋需要增加等量的液体吗?谢谢
@LisasKitchen
3 жыл бұрын
如果不加鸡蛋,可以加入酸奶,不能等量,因为鸡蛋40克含水量大约65-70%左右,
请问如果把奶粉和水换成牛奶,需要加多少克呢?
请问炼乳能用什么代替?
@LisasKitchen
3 жыл бұрын
如果没有就不要加了
您好💗請問老師沒有奶粉,可以用其他替代嗎?
@LisasKitchen
3 жыл бұрын
没有奶粉就不用加
@user-ge2uv5jc5w
3 жыл бұрын
@@LisasKitchen 謝謝您,我試試看🌸💕
請問沒有風爐模式,有上下火溫度要調整多少?
@LisasKitchen
2 жыл бұрын
比风炉模式高20左右
@user-dc7rw3ug7h
2 жыл бұрын
好的!像你在烘烤是有時候是用風爐烤換成上下火烤箱都是把烤溫各加20度之後再判斷上色及烤熟程度嗎?
低筋面粉是用于手粉吗?
May I know Baker's flour is it bread flour ?
@LisasKitchen
3 жыл бұрын
Yes, we use bakers flour as bread flour in Australia
請問水的部分也可以用牛奶取代?
@LisasKitchen
3 жыл бұрын
可以,牛奶量是水量的1.1倍
@nichtzoe
3 жыл бұрын
@@LisasKitchen 所以要116公克?
为什么要加低筋面粉?
🙏🙏🙏
请问一下老师,黄油是用什么牌子的? 我也在澳大利亚
@LisasKitchen
3 жыл бұрын
可以用Lurpak, western star, president或者devondale的无盐黄油均可
@trongquan4074
3 жыл бұрын
@@LisasKitchen 你这影片中是用什么牌子的? 跟你准没错 哈
沒法買到紙模,可否改放在muffin baking tray內焗烤?
@LisasKitchen
3 жыл бұрын
也可以,不过面团要小一点才行。或者可以放在其他模具里也可
可以用有盐黄油吗?
@LisasKitchen
3 жыл бұрын
尽量用无盐黄油,有盐的黄油一方面改变口味,另一方面这个面团内过多的盐分可能会抑制酵母的活性
@Bettyhin
3 жыл бұрын
好的,明白了…谢谢你
老師,如果二次發酵後想第二天才焗應怎樣處理?
@LisasKitchen
2 жыл бұрын
那非常容易发酵过度,除非面团整个二发冷藏发酵,取出后也需要回温一下之后方能烤制,不一定保证成功
萨姐您好~想请问我们大马常年炎热的室温下 怎么更好的操作呢?每次做都因为室温太高而混酥😢😢😢
@minnielemon8191
3 жыл бұрын
只能开着空调做了😀
@LisasKitchen
3 жыл бұрын
对,开着空调制作
@shalingteaw1802
3 жыл бұрын
@@LisasKitchen 好哒~谢谢萨姐~❤️
@shalingteaw1802
3 жыл бұрын
@@minnielemon8191 谢谢您~😁
رووووعه🌺🌺🌺🌺
麵團放冰箱是放普通層,還是冰層?
@LisasKitchen
2 жыл бұрын
均可,室温高就放冷冻层(零下18度)大约20分钟,如果室温低冷藏层(4度以下)大约30分钟
鸡蛋液40克不太好处理哦,不可以在水和鸡蛋液里面互调一下吗?如55克鸡蛋液,90克水?效果会差很多吗?谢谢。
@LisasKitchen
3 жыл бұрын
可以互调,分别不大。不过不能等量换,因为鸡蛋液的含水量大约70%不到。 另外多出来的鸡蛋液其实是用来最后涂抹在表面的
@cocococo4181
3 жыл бұрын
@@LisasKitchen Hi 萨姐,非常谢谢你及时回复。因为之前看到有小朋友食谱经常有35克蛋液这样奇怪的配方,想着你应该不会有这样的失误所以忍不住问一嘴,实是不好意思,是我忘记了后面涂蛋液的操作。[捂脸]我正在做这个面包卷,因为黄油做的不好,所以现在透过薄薄的面皮看到里面的黄油稀碎,只能安慰自己量足总是好吃的。[害羞]但之前我做的巧克力蘑菇云面包、蔓越梅奶酷面包和墨西哥咖啡包都很成功,非常感谢你哦。我没有facebook不能上图,但在外围给你打广告。[调皮]
薩姐,請問你在哪里買的焗面包紙杯。謝謝🙏
@LisasKitchen
3 жыл бұрын
我在那种澳洲的亚洲杂货铺买的
@amyzh978
3 жыл бұрын
@@LisasKitchen 我在雪梨都少見到。謝謝
@jennylin110
3 жыл бұрын
我在美國Amazon 可買到,是Ridged round paper baking cups 3.5 吋寬US $ 21.39
請問,只放在淋面紙嗎?需要放在模具裏嗎?
@LisasKitchen
3 жыл бұрын
可以不放模具里,放模具里为了整形更好看
老師,請問您配方的乾酵母是速發酵母嗎?
@LisasKitchen
2 жыл бұрын
速发酵母
萨姐,请问烤箱没有风炉模式怎么办?
@LisasKitchen
3 жыл бұрын
就普通Bake 模式, 190度左右
手揉面包時間要多久
@LisasKitchen
Жыл бұрын
一般25分钟左右,不过这也因人而异
请问烘的时候是要开风扇的吗?
@LisasKitchen
2 жыл бұрын
是的,风炉模式烤制会更好。
Süper 🙏
請問,不是風爐的話,烤溫烤時要多久?
@LisasKitchen
3 жыл бұрын
时间差不多一样,但是温度调高20度左右
萨姐用的烤箱好好啊,请问是什么牌子的啊??🤭
@LisasKitchen
3 жыл бұрын
SMEG
可以只 冷藏两次吗
@LisasKitchen
3 жыл бұрын
可以,如果室温不是太高的话
请问如果想做多粒的话是不是双份呢
@LisasKitchen
9 ай бұрын
是的
@leongchawyee8959
9 ай бұрын
@@LisasKitchen谢谢你 我试看做
放在焗爐發酵牛油全溶了😖有方法補救嗎?
@LisasKitchen
2 жыл бұрын
温度太高了,不能超过28度,没办法补救了,只能烤了吃但是应该好吃的。
萨姐你好!我在多伦多,我这里烤箱都是华氏度,我需要怎么在温度和时间上做调整呢?谢谢!
@LisasKitchen
3 жыл бұрын
视频里和视频下方的食谱都标注了华氏度
@fionazhang8338
3 жыл бұрын
@@LisasKitchen 谢谢您
@fionazhang8338
3 жыл бұрын
我家的烤箱是只有300,325,350,这样的温度 ,您是340度,我应该选择哪种呢
水含量达70% 这面团试了 做不起来 太联黏手
請問 Lisa,cup size? 美國哪裡可以買到,謝謝🙏
@LisasKitchen
3 жыл бұрын
Size在视频里有标注。 美国我不太清楚,我在澳洲,是在那些亚洲杂货店买的
@jennylin110
3 жыл бұрын
美國在Amazon 可買到,search Ridged round paper cups, 寬3.5 吋 200 個 US $21.39
@wami2953
3 жыл бұрын
@@jennylin110 感謝,我已經買了 silicone 的,4-1/4" ,挺好的,只是先做了脆皮核桃全麥麵包,下一個計畫排名中🤭
求手揉面包吗?🙏🏻
@LisasKitchen
3 жыл бұрын
之前已经做过好几期的手揉面包了
可以請問薩姐奶粉是什麼牌子的嗎?
@LisasKitchen
3 жыл бұрын
我用的德运的
请问我整形后发酵不起来是什么原因?
@LisasKitchen
3 жыл бұрын
这个面团由于内含大量黄油,而且二发温度不适宜太高,所以发酵是会稍微长一点,一般2个小时左右,要保证二发温度和湿度。
好像很难做的,
First
太麻烦
太費工了 不做
萨姐,您好。我跟着您的配方和做法做了两次,两次一出炉都会收腰,请问是什么问题呢?请问烤箱需要开风扇吗?
@LisasKitchen
3 жыл бұрын
需要的,我视频里说了开风炉模式。收腰可能就是中间没有熟透导致的。
@lowskitchen6120
3 жыл бұрын
@@LisasKitchen 哦~原来我误会了开风炉模式的意思。我以为是用风炉才有这个模式。第一次烤时我没开风扇;第二次烤就有。但是同样会回缩,或许我要再加油拿捏温度方面。感恩您的分享😘
好像很难做的,
好像很难做