Dark Malt Honey Cranberry Loaf | 黑麥芽蜂蜜蔓越莓麵包

Healthy rye loaf! 


Ingredients | 材料 :
  • Yield: 2 numbers | 2 件
(A)
200g  Bread flour | 高根麵粉
    5g  Dark malt powder | 黑麥芽粉
  50g  Dark rye flour | 德國黑麥麵粉
    5g  Yeast | 酵母 (依士)
  40g  Caster sugar | 砂糖
    5g  Milk powder | 奶粉
    2g  Salt | 鹽
  25g  Egg | 雞蛋
100g  Warm water (retain 10g and adjust) | 暖水 (留起10g水, 需要才用)
  40g  Milk | 鮮奶 (室溫)
  15g  Honey | 蜜糖

(B)
 20g  Unsalted butter | 無鹽牛油 (室溫,後下)

(C)
 25g  Dried cranberry (or raisins) | 蔓越莓乾 (或葡萄乾)
 40g  Walnut, chopped | 核桃, 切碎


Steps | 做法 :

Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes
Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes
Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes
Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes
Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes
Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes Dark Malt Honey Cranberry Loaf 黑麥芽蜂蜜蔓越莓麵包 自家烘焙 食譜 home baking recipes
  1. 依士放入溫水中拌勻。 
  2. 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,放入(C)乾果再搓成軟滑麵糰。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,取出摺疊和拍打數下,作釋放麵糰的空氣,繼續發酵約30分鐘。
  3. 將麵糰分成2個等份,搓成圓球體,鬆弛10分鐘。
  4. 擀開麵糰摺成橄欖形,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。
  5. 包面輕手掃上蛋液,放入已預熱至200°C的焗爐內,烘焗約15分鐘取出。
  1. Dissolve yeast in warm water.
  2. Put (A) ingredients in a bowl, add yeast water and knead to a dough. Add (B) butter in 2~3 portions and add (C) dried fruits and knead to soft and smooth dough. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for 30 minutes. Take the dough out and punch a few times to release the gas in the dough. Continue to ferment for another 30 minutes.
  3. Divide the fermented dough into 2 portions, let rest for 10 minutes.
  4. Roll out the dough and 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.
  5. Gently brush the surface with egg glaze. Bake in 200°C preheated oven for about 15 minutes. Remove from oven.


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
Rye bread with Oats & Pumpkin Seeds 南瓜子燕麥法包 自家食譜 home cooking recipes Rye bread with Oats & Pumpkin Seeds
南瓜子燕麥法包



0 意見 :

張貼留言

 
-->