【书籍专题 · 面包大全】牛奶哈斯

Core Insights - The article discusses the recipe and process for making Haas dough, highlighting the specific ingredients and their proportions [3][5][10][12]. Ingredient Summary - High-gluten flour: 350 grams (70%) - Low-gluten flour: 150 grams (30%) - Salt: 10 grams (2%) - Sugar: 35 grams (7%) - Dry yeast: 7 grams (1.4%) - Egg yolk: 25 grams (5%) - Milk: 320 grams (64%) - Butter: 40 grams (8%) [3]. Preparation Process - After fermentation, the dough is divided into 300 grams per piece and allowed to rest for 20 minutes [5]. - The dough is then rolled out into an oval shape [6]. - It is rolled into a cylindrical shape afterward [7]. - The dough is placed in a baking tray and fermented at 30°C with 75% humidity for 60 minutes [10]. - Once fermentation is complete, slashes are made on the surface of the dough [11]. - Finally, the dough is baked in an oven at 200°C for the top and 190°C for the bottom, with steam, for 25 minutes [12].