Air Bread，在麵包店中 不常出現不過在法式或 fine dining餐廳，它便是常客。成品: 50 小個難度: 入門級所需時間: 1小時制作 (休息時間18小時)詳細做法請查閱YouTube: https://youtu.be/IRCEAj9UZ3g材料 Ingredients294g 高筋麵粉Bread Flour5g速發乾酵母Instant Yeast5g食鹽Fine Salt198g 全脂牛奶 Whole Milk.1. 全部粉狀材料混合，再加入全脂牛奶。慢速混合2-3分鐘。轉中速混合，直至麵團出現薄膜狀態。Place all the dry ingredients in. Then add the Whole milk.Mix with slow speed 2-3mins. Then change to med speed. Mix until the “window test” appears. .2. 室溫發酵(大約2-3小時) 或 放入雪櫃(冰箱)發酵18小時。直至1倍大。Ferment at room temperature about 2-3hours. Or keep in fridge for 18 hours. Until doubled size. .3. 烤箱和烘焙石板/厚盤一同預熱。對風烤箱預熱為205’C。家用烤箱預熱為220’C。Pre-heat the oven with baking slate or iron tray.Set the Convection to 205’C. Home Oven to 220’C. .4. 準備壓麵機。把麵團平均地壓至2mm。*壓麵機是必需使用。因為人手無法把麵團平均壓平* Roll out the dough to 2mm thick using the sheeter or paste machine*Machine is must use. Rolling Pin won’t work as it cannot roll the dough thin and even enough. .5. 切為所需形狀和大小。分開放入烤箱，烤4-5分鐘，直至變為金黃色。Cut into wanted size and shape. Place in oven separately. Bake 4-5mins until it is golden brown. 完成Finished
