最近对这个层层松软的手撕千层吐司太上头了，一次发酵，简单又美味 Best puff pastry Loaf bread recipe， flaky and soft

Best ever puff pastry bread recipe，flaky and soft, one proof only #puffpastrybread #butterloaf #croissantloaf This delicious butter loaf of bread (puff pastry bread) has soft and delicate texture and cripsy crust, each layer has a strong buttery flavour. It is best to tear and share. 🍞INGREDIENTS Loaf tin size : 250g capacity (10cm x 10cm x 10cm） ☘️ Laminated dough Bakers flour 220g Cake flour 65g Milk powder 15g Caster sugar 40g Instant yeast 5g Salt 3g Egg 50g Water 115g Unsalted butter (softened) 25g Unsalted butter for Lamination 110g ☘️ ** Preheat the oven to 185C/365F **Bake at 185C/365F for 28-30 mins ☘️ Please adjust the baking temperature and baking time according to the loaf tin and the oven you use. ❤️ If you like this video, please LIKE 👍 and SHARE. Please SUBSCRIBE my channel and tap the bell if you don’t want missing out the new uploads. Thank you for your subscription. If you have your work share with us, please UPLOAD your work on my Facebook as below. ❤️ ------------------------------------------------------------------------------------- Lisa’s Kitchen Facebook :   / lisaskitchenette   ------------------------------------------------------------------------------------ #手撕千层吐司 #手撕吐司 #puffpastrybread #butterloaf 这款香气扑鼻的黄油手撕吐司，细腻松软的内部组织，每一层都带着浓浓的黄油香味，最适合这么撕着吃。 🍞原料 模具尺寸：250克黑色低糖吐司盒 （10cm x 10cm x 10cm） ☘️ 开酥面团 高筋面粉220克 低筋面粉65克 奶粉 15克 细砂糖 40克 干酵母 5克 盐 3克 鸡蛋液 50克 水 115克 无盐黄油（室温软化） 25克 分层用无盐黄油（冷藏）110克 ☘️**预热烤箱至185C/365F ** 185C/365F烘烤28-30分钟 ☘️请根据您用的模具和自己烤箱来适当调整温度和时间。