Choco Pastry 巧克力酥

Choco pastry, love it!


Ingredients | 材料 :
  • Yield: 8 numbers | 8 件
(A)
160g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster sugar | 糖
  10g  Unsalted or salted butter | 無鹽或有鹽牛油
  25g  Egg | 雞蛋
    3g  Yeast | 酵母(依士)
  20g  Milk | 鮮奶
  80g  Warm water | 溫水 

(B)
Fat Layer |  酥芯 (夾心) :
80g  Unsalted or salted butter, chilled | 無鹽或有鹽牛油,冷凍


Steps | 做法:
  1. 焗爐以230°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形。平均切割麵糰成8件長三角。
  3. 麵糰底郊切開2cm高,放上兩粒巧克力,輕輕拉開兩角卷至三角尖端各上。
  4. 造形麵糰放有烘焙紙的焗盤上,蓋上保鮮紙或錫紙盤,作最後發酵約40分鐘約2倍大。
  5. 麵糰上掃上蛋液。放入已預熱至210°C的焗爐內,烘焗約20分鐘至表面呈金黃色。取出放架上待涼。
  1. Preheat oven to 230°C.
  2. Refer to Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 triangles.
  3. Use a knife to cut 2cm high at the base, put 2 chocolate buttons above the cut, slightly stretch both ends and wrap up with the triangle tip on top.
  4. Put the dough on baking tray with baking parchment, cover it with plastic wrap or aluminium foil for final fermentation for about 40 minutes till double its size.
  5. Egg glazing thinly on top of dough. Put in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden. Remove from oven and cool on rack.

Related posts | 相關食譜 :

Chocolate Croissant DIY recipe 巧克力酥 自家烘焙食譜 Chocolate Croissant
巧克力酥
Apple Pie DIY recipe DIY recipe 蘋果酥自家烘焙食譜 Apple Pastry
蘋果酥
Sweet Potato Pastry DIY recipe 蕃薯酥(地瓜酥) 自家烘焙食譜 Sweet Potato Pastry
蕃薯酥(地瓜酥)
Curry Potato Pastry DIY recipe 咖哩薯仔酥 自家烘焙食譜 Curry Potato Pastry
咖哩薯仔酥
Chestnut Paste Pastry DIY recipe 栗子酥 自家烘焙食譜 Chestnut Paste Pastry
栗子酥
Pastry Puff DIY recipe 千層酥 自家烘焙食譜 Pastry Puff
千層酥
French Croissant DIY recipe 法式牛角 自家烘焙食譜 French Croissant
法式牛角
French Croissant DIY recipe 蘋果酥餅 自家烘焙食譜 Apple Pastry Puff
蘋果酥餅




Apple Pastry Puff 蘋果酥餅

Apple pastry ~ your favorite too?



Ingredients | 材料 :
  • Yield: 8 numbers | 8 件
(A)
160g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster sugar | 糖
  10g  Unsalted butter | 無鹽牛油
  25g  Egg | 雞蛋
    3g  Yeast | 酵母(依士) 
  20g  Milk | 鮮奶
  80g  Warm water | 溫水 

(B)
Fat Layer | 酥芯 (夾心)
80g  Unsalted butter, chilled | 無鹽牛油,冷凍

(C) Apple Fillings | 蘋果餡料   (Steps | 做法)

(D) Bread top glazing :
little egg glaze on 4 sides of puff | 小許蛋液最後塗四邊

Steps | 做法:

Apple Pastry Puff DIY recipe 蘋果酥餅 自家烘焙食譜 Apple Pastry Puff DIY recipe 蘋果酥餅 自家烘焙食譜

  1. 焗爐以230°C預熱。

  2. 一份蘋果饀料先做好(做法)

  3. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形,切割成8件正方形備用。

  4. 放餡料在酥皮麵糰中央,放在焗盤上,蓋上保鮮紙或錫紙盤,作最後發酵約40分鐘約2倍大。

  5. 麵糰四邊輕輕掃上蛋液,再放上杏仁片。放入已預熱焗爐並調至210°C,烘焗約20分鐘至表面呈金黃色。

  6. 取出放架上待涼。


  1. Preheat oven to 230°C.

  2. One portion apple fillings (Steps).

  3. Refer to Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to a 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 squares, ready to use.

  4. Put filling in the centre of dough, place evenly on the baking tray, cover for final fermentation for about 40 minutes until double its size.

  5. Gently brush 4 sides with beaten egg and place almond flakes around. Bake in preheated oven and adjust it to 210°C, bake for about 20 minutes until golden.

  6. Remove from oven and cool on rack.



Related posts | 相關食譜 :

Apple Pie DIY recipe 蘋果批 自家烘焙食譜 Apple Pie
蘋果批
Apple Pie DIY recipe DIY recipe 蘋果酥 自家烘焙食譜 Apple Pastry
蘋果酥
Apple Bun DIY recipe 蘋果包 自家烘焙食譜 Apple Bun
蘋果包
Honey Apple Roll DIY recipe 蜜糖蘋果卷 自家烘焙食譜 Honey Apple Roll
蜜糖蘋果卷
Curry Potato Pastry DIY recipe 咖哩薯仔酥 自家烘焙食譜 Curry Potato Pastry
咖哩薯仔酥
Sweet Potato Pastry DIY recipe 蕃薯酥(地瓜酥) 自家烘焙食譜 Sweet Potato Pastry
蕃薯酥(地瓜酥)
Chocolate Croissant DIY recipe 巧克力酥 自家烘焙食譜 Chocolate Croissant
巧克力酥
Chestnut Paste Pastry DIY recipe 栗子酥 自家烘焙食譜 Chestnut Paste Pastry
栗子酥
Pastry Puff DIY recipe 千層酥 自家烘焙食譜 Pastry Puff
千層酥
French Croissant DIY recipe 法式牛角 自家烘焙食譜 French Croissant
法式牛角




Date Sugar Soft Bread 大棗紅糖軟包

Healthy and soft!! 甜美滲香!



Ingredients | 材料 :
  • Yield: 8 numbers | 8個

(A)
225g  Bread flour | 高根麵粉
  25g  Cake flour | 低根麵粉
    4g  Yeast | 酵母 (依士)
160g  Warm water (retain 10g and adjust) | 溫水 (留起10g水,需要時用)
  30g  Date Sugar | 大棗紅糖
    2g  Dark Malt powder | 黑麥芽粉
    3g  Salt | 鹽

(B)
 12g  Unsalted butter | 無鹽牛油 (室溫,後下)



Steps | 做法 :

Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜 Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜
Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜 Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜
Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜

  1. 焗爐先以210°C預熱。
  2. 依士放入上表部分溫水中拌勻。
  3. 糖,鹽和黑麥芽和剩餘的溫水,放入另一小碗拌勻。 
  4. 將(A)粉類材料放入攪拌盆,加入依士水,拌勻的糖,鹽和黑麥芽水,用手攪勻,搓揉麵糰。加入(B)牛油,搓成軟滑不黏手麵糰。 放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約45分鐘。(可參照 : 基本麵糰製作)。
  5. 取出麵糰摺疊和拍打數下,作釋放麵糰的空氣,麵糰分成8個等份,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛15分鐘。(可參照 : 麵糰分割)。
  6. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,切口往內包,用手掌心輕輕將麵糰滾成圓形。放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約40-45分鐘至1倍大。
  7. 包面撒上小許高根麵,放入已預熱的焗爐並調至190°C,烘焗約12~15分鐘或包面呈小許焦色,取出放架上待涼。
  1. Preheat oven to 210°C.
  2. Dissolve yeast in warm water.
  3. Dissolve sugar, salt and dark malt in remaining warm water in another small bowl, whisk well.
  4. Put flour in a bowl, add yeast and sugar solution and knead to a dough. Add (B) butter and continue kneading until it is soft, smooth and elastic. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for around 45 minutes below/around 30°C. (Reference: Making Basic Dough).
  5. Divide the fermented dough into 8 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 15 minutes. (Reference: Dough Cutting).
  6. Press the dough lightly with your hand to squeeze the air out. Reverse the pressed dough, fold and roll into a ball, work with the rest. Put on baking tray with baking parchment, put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 40-45 minutes in room temperature below/around 30°C until double its size.
  7. Sprinkle a little bread flour on top of each dough. Bake in preheated oven and adjust it to 190°C, bake for about 12~15 minutes or until light brown. Remove from oven and cool on rack.




Dark rye longan walnut bread 黑麥龍眼核桃麵包

Healthy rye with rum-soaked longan and walnut! 


Ingredients | 材料 :
  • Yield: 4 numbers | 4 件
(A)
200g  Bread flour | 高根麵粉
  50g  Dark rye flour | 德國黑麥麵粉
    2g  Dark malt powder | 黑麥芽粉
    4g  Yeast | 酵母 (依士)
  25g  Brown sugar | 黃糖
    2g  Salt | 鹽
  20g  Beaten egg | 蛋液
100g  Warm water (retain 10g and adjust) | 暖水 (留起10g水, 需要才用)
  40g  Milk, room temperature | 鮮奶 (室溫)
  18g  Honey | 蜜糖

(B)
 15g  Unsalted butter | 無鹽牛油 (室溫,後下)

(C)
 25g  Rum-soaked dried longan (or any dried fruit) | 酒泡龍眼 (或任何乾果)
 40g  Walnut, chopped | 核桃,切小粒


Steps | 做法 :

Dark rye longan walnut bread DIY recipe 黑麥龍眼核桃麵包 自家烘焙食譜 Dark rye longan walnut bread DIY recipe 黑麥龍眼核桃麵包 自家烘焙食譜

  1. 依士放入溫水中拌勻。 
  2. 龍眼乾預先一天浸泡rum酒。核桃稍烘切小粒備用。
  3. 所有(A)材料放入攪拌盆,加入依士水用手攪勻,搓揉麵糰。分2~3次加入(B)牛油,搓成軟滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵。待發酵約30分鐘。(可參照: 基本麵糰製作)。
  4. 取出麵糰摺疊和拍打數下釋放麵糰的空氣,繼續發酵約30分鐘。
  5. 將麵糰分成4個等份,搓成圓球體,鬆弛10分鐘。(可參照: 麵糰分割)。
  6. 擀開麵糰,放入(C)乾果,摺成橄欖形再搓收口向下,包面直向界上幾刀。放在已塗油的焗盤,蓋上保鮮紙放溫暖地方,作最後發酵約30分鐘約1.5倍大。
  7. 包面輕手掃上蛋液,放入已預熱的焗爐並調至190°C,烘焗約12~15分鐘或包面呈小許焦色,取出放涼架待涼。
  1. Dissolve yeast in warm water.
  2. Dried longan soak in rum a day before, cut into small pieces. Slightly bake walnut for a minute, cut into pieces.
  3. Put (A) ingredients in a bowl, add yeast water and knead to a dough. Add (B) butter in 2~3 portions, continue kneading it to a soft, smooth and elastic dough. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for 30 minutes.
  4. Take the dough out and punch a few times to release the gas in the dough. Continue to ferment for another 30 minutes. (Reference: Making Basic Dough.)
  5. Divide the fermented dough into 4 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 10 minutes. (Reference: Dough Cutting).
  6. Roll out the dough, put in fillings (C), shape into rod shape. Place dough on baking tray with baking parchment, seam at bottom, make a few cuts with a knife vertically, cover it with plastic wrap for final fermentation in room temperature around 30°C for about 30 minutes until 1.5 times its original size.
  7. Gently brush the surface with egg glaze. Bake in 190°C preheated oven for about 12~15 minutes until slightly golden brown. Remove from oven, let cool on rack.


Related posts | 相關食譜 :

Dark Rye Bread with Dried Fruits DIY recipe 乾果黑麥法包 自家食譜 Dark Rye Bread with Dried Fruits
乾果黑麥法包
Dark Rye French Bread with fig DIY recipe 無花果法包 自家食譜 Dark Rye French Bread with fig
無花果法包
Dragon Eye (Longan) Nuts Wheat Bread DIY recipe 桂圓核桃麥包 自家食譜 Dragon Eye (Longan) Nuts Wheat Bread
桂圓核桃麥包
Longan Pumpkin Seeds Bread 桂圓(龍眼)南瓜子麵包 自家食譜 home cooking recipes Longan Pumpkin Seeds Bread
桂圓(龍眼)南瓜子麵包
Dark Malt Honey Cranberry Loaf DIY recipe 黑麥芽蜂蜜蔓越莓麵包 自家食譜 Dark Malt Honey Cranberry Loaf
黑麥芽蜂蜜蔓越莓麵包
Dark Rye French bread with Longan & Pumpkin seeds DIY recipe 桂圓(龍眼)南瓜子法包 自家食譜 Dark Rye French bread with Longan & Pumpkin seeds
桂圓(龍眼)南瓜子法包
Rye bread with Oats & Pumpkin Seeds DIY recipe 南瓜子燕麥法包 自家食譜 Rye bread with Oats & Pumpkin Seeds
南瓜子燕麥法包



French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包



Ingredients | 材料 :
  • yield: 3 numbers |  三個 

200g  French flour | 法國麵粉
  20g  Dark rye flour | 德國黑麥麵粉
    3g  Salt | 鹽
  20g  Sugar | 糖
    2g  Yeast | 酵母 (依士)
  30g  Fresh Milk | 鮮奶
120g  Water | 水 (40g warm water, 80g hot water separately)
    8g  Olive oil | 橄欖油 (last to add)

Put on top of dough before baking | 入爐前放包面
    4g  Sunflower seeds | 葵瓜子
    2g  Oats | 燕麥

Fillings (optional) | 餡料 (可選)
    dried cranberry |  紅莓乾 適量
    3g  Dark sesame | 黑芝麻

Steps | 做法 :


French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
French Bread with Seeds and Dried Fruit 瓜子紅莓燕麥法包 自家烘焙 食譜 home baking recipes
  1. 焗爐先以220°C預熱。
  2. 依士加上表溫水在小碗中拌勻,待5分鐘。
  3. 大攪拌盆內放入糖、鹽、奶粉,加上表熱水先溶掉,加入加入鮮奶、依士水、麵粉,用手攪勻,放工作台上搓揉至不黏手,加入橄欖油,搓揉成軟滑麵糰,以不黏手和具彈性為準。
  4. 放麵糰在已塗油的盆中,蓋上保鮮紙,待發酵約40分鐘,取出摺疊和拍打數下,作釋放麵糰的空氣,繼續發酵約15分鐘至麵糰是原來的2倍大。
  5. 取出已發酵的麵糰,輕拍,分割成三等份。桿開,翻面,放入餡料,捲起成長形,底部收緊以免發酵時外擴,放在已塗油的焗盤上,收口向下,進行最後發酵約30分鐘。
  6. 烘焙前包面垂直切一下,放上幼切牛油,瓜子和燕麥,灑上小許高根麵粉,放入已預熱焗爐上層並調至上火220°C,下火200°C,烘焙約16~18分鐘至金黃取出。


  1. Preheat oven to 220°C.
  2. In a small bowl, dissolve the yeast with above warm water, set aside for 5 minutes.
  3. In a large mixing bowl, put sugar, salt, milk powder and hot water, stir until dissolved.  Add milk, yeast water and flour, mix well. Transfer it to a counter sprinkled with little bread flour and knead until it is not sticky, add olive oil. Knead to smooth, elastic dough. 
  4. Cover the kneaded mixture with a plastic wrap and set it aside in room temperature to proof, or rise, for roughly 40 minutes. Punch it flat and let the air come out, wrap it up to proof for another 15 minutes until it is double in size. 
  5. Divide the fermented dough into 3 portions, roll out, reverse the dough, stuff fillings, shape, seam face down and put them on the baking tray with baking parchment, cover it with plastic wrap for final fermentation for 30 minutes. 
  6. Cut vertically on top of dough, put on a thin slice of butter, sprinkle pumpkin seeds and oats evenly, sprinkle little bread flour on top of the dough. Put baking tray into top rack of the oven, adjust top temperature to 220°C and bottom temperature to 200°C. Bake for about 16~18 minutes or until golden. Remove from oven.


Tips | 心得 : 

  • 烘焙過程中如麵包表面顏色不平均,可以烘焙15分鐘後,轉焗盤一次;或將上火自行調節
  • After baking for the first 15 minutes, if the bread top color is uneven, best to turn the baking tray or adjust oven's temperature. 


Related posts | 相關食譜 :

Dark Rye Bread with Dried Fruits 乾果黑麥法包 自家食譜 home cooking recipes Dark Rye Bread with Dried Fruits
乾果黑麥法包
Dark Rye French Bread with fig | 無花果法包 自家食譜 home cooking recipes Dark Rye French Bread with fig
無花果法包
Dragon Eye (Longan) Nuts Wheat Bread 桂圓核桃麥包 自家食譜 home cooking recipes Dragon Eye (Longan) Nuts Wheat Bread
桂圓核桃麥包
Longan Pumpkin Seeds Bread 桂圓(龍眼)南瓜子麵包 自家食譜 home cooking recipes Longan Pumpkin Seeds Bread
桂圓(龍眼)南瓜子麵包
Dark Rye French bread with Longan & Pumpkin seeds 桂圓(龍眼)南瓜子法包 自家食譜 home cooking recipes Dark Rye French bread with Longan & Pumpkin seeds
桂圓(龍眼)南瓜子法包
Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家食譜 home cooking recipes Dark Malt Honey Cranberry Loaf
黑麥芽蜂蜜蔓越莓麵包



 
-->