紅菜頭粉 75g - 150g
(按需要加入麵粉5%至10%即可)
步驟
1.把全部材料(除了油)放入麵包機開始打麵團，打至表面光滑、柔軟，再加入油打至完全擴展階段的麵糰(透薄膜)，把麵糰整成方圓形。
2.發酵箱38度，第一次發酵25分鍾
3.分割麵團，把麵團揉至光亮，有彈性。
4.發酵箱38度，第二次發酵15分鍾
5.分割麵團55-60g壓平後卷好，再放至烤盤上。
6.發酵箱38度，第三次發酵45分鍾。
爐火：上185 - 下180
時間：18分鐘
入爐後
出爐後
5%
5%
10%
10%
Red Beet Hot dog bun
Ingredients
Bread Flour 1500g
Sugar 150g
Salt 7.5g
egg 90g
Whole Milk Powder 75g
Vegetable oil 120g
Ice water 975ml
Bacom A100 15g
Dried Red Beet Powder 75g - 150g
(Add 5% to 10% flour as needed)
Method
1. Put all the ingredients (except oil) into the bread machine and start to knead the dough, until the surface is smooth and soft, then add the oil and beat until the dough is fully expanded (permeable film), and the dough is formed into a square shape.
2. The fermentation box is 38 degrees, the first fermentation is 25 minutes
3. Divide the dough and knead the dough until light and elastic.
4. The fermentation box is 38 degrees, and the second fermentation is 15 minutes
5. Divide the dough into 55-60g, flatten it, roll it up, and place it on the baking sheet.
6. The fermentation box is 38 degrees, and the third fermentation is 45 minutes.
Oven temperature :Up 185°C - Down 180°C
Time: 18 minutes
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