葱花馅green onion topping:
green onion 50g 葱花
sugar 1(tsp) 小匙 糖
some black pepper 一点黑椒粉
pork fat or vegetable oil 25g 猪油 或 植物油

salt1/4--1/2( tsp )小匙 盐 入炉前加入
add in the salt before baking

编好辫子造型后二次发酵25--35分钟
After braiding the braid, the second fermentation is 25-35 minutes

烘烤时油脂会流到底部面包会有煎烤的感觉
When baking, the fat will flow to the bottom and the bottom of the bread will bake crispy




万用基础软面包面团视频   • 【万用基础软面包配方】我要用这个面团挑战100种造型和风味面包！【Basi...  

基础软面包的制作:
1)120g 冰牛奶
50g 蛋液 (有时我用水代替)
3g(3/4小匙) 速溶干酵母
30g 糖
125g 高筋面粉
125g 中筋面粉
把这几个材料加入容器中，开始揉面。中途加入
2g (1/2小匙)盐
20g 软化无盐黄油
继续揉面，揉到可以拉出薄膜的状态。

2) 把揉好的面团放入抹了油的大碗中，盖上保鲜膜，(温度在26--30C摄氏度)发酵一个半小时。

3)发酵好之后按压排气，分割成8等份放入烤盘盖上保鲜膜进行二次发酵。(35摄氏度左右)发酵20-30分钟

4)烤箱预热至170C烘烤大约20分钟烤至面包颜色金黄出炉。移到网架上放凉。
开吃!这是一个简简单单的餐包造型，适合抹黄油，夹果酱，或者做三明治。
更多造型和口味变化期待后面的视频啦！

当天吃不完的面包，密封冷冻保存(冷冻保存可以防止面包老化)。室温解冻回温就可以吃了。解冻后也可以再入烤箱120C摄氏度烤5--10分钟面包变得烫手新鲜了。

我使用的面包机bread machine https://amzn.to/3ycu0gV


The following is the recipe for basic soft bread :

Make the basic soft bread:
1) 120g ice milk
50g egg (sometimes I use water instead)
3g (3/4 tsp) instant dry yeast
30g sugar
125g high-gluten flour
125g all-purpose flour
Add these ingredients to the container and start kneading the dough. halfway add in
2g (1/2 tsp) salt
20g softened unsalted butter
Continue to knead the dough until the gluten well developed (intensive mix)
2) Put the kneaded dough into a large oiled bowl, cover with plastic wrap, and ferment for one and a half hours (temperature at 26-30Cdegrees.)
3) After the fermentation is complete, press the exhaust gas, divide into 8 equal parts, put on the baking pan and cover with plastic wrap for secondary fermentation. (About 35 degrees Celsius) 20-30 minutes of fermentation
4) Preheat the oven to 170C /340F and bake for about 20 minutes until the bread is golden in color and out of the oven. Move to the rack and let cool.
Let's eat! This is a simple dinner roll shape, suitable for butter, jam, or sandwiches.
More styling and taste changes look forward to the following video!

The bread not eaten that day should be sealed and frozen (freezing can prevent the bread from aging). Thaw at room temperature before eating. after thaw, you can also put it into the oven at 120°C and bake it for 5--10 minutes. The bread will become hot and fresh again.