Chestnut Bread | 栗蓉麵包

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Chestnut Bread 栗蓉麵包 自家烘焙 食譜 home baking recipes


Ingredients | 材料 :
  • Yield: 6 numbers | 6 件
210g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
  18g  Honey, approx 1 tablespoon | 蜂蜜約一湯匙
    3g  Salt | 鹽
    3g  Yeast (red label) | 酵母 (紅依士)
150g  Warm water (retain 10g and adjust) | 暖水 (留起10g水需要時用)
  10g  Unsalted butter | 無鹽牛油 (室溫,後下)

125g  Chestnut paste | 栗蓉 : refer filling



Steps | 做法 :

Chestnut Bread 栗蓉麵包 自家烘焙 食譜 home baking recipes Chestnut Bread 栗蓉麵包 自家烘焙 食譜 home baking recipes
Chestnut Bread 栗蓉麵包 自家烘焙 食譜 home baking recipes
  1. 基本麵糰搓揉及第一次發酵方法,參照基本麵糰製作
  2. 將發酵完成的麵糰分成6個等份,麵糰上輕輕拍出空氣,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布,待麵糰鬆弛10分鐘。參照麵糰分割
  3. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,放入栗蓉餡包成圓形,用手掌心輕輕將麵糰滾成圓形。放在已塗油的焗盤,蓋上保鮮紙放溫暖地方,作最後發酵約45分鐘至1倍大。
  4. 包面撒上高根麵,放入已預熱至190°C的焗爐內,烘焗約12~15分鐘或包面呈焦色,取出放架上待涼。
  1. Basic dough kneading and first fermentation, refer to Making Basic Dough.
  2. Divide the fermented dough into 6 portions, press the dough lightly with your hand to squeeze the air out. Fold it 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. Refer to Dough Cutting.
  3. Press the dough lightly with your hand to squeeze the air out. Stuff fillings and shape round. Put on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 45 minutes in room temperature around 30°C until double its size.
  4. Sprinkle a little bread flour on top of each dough. Bake in 190°C preheated oven for about 12~15 minutes or until light brown. Remove from oven and cool on rack.


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Muscovado Bread with Chestnut 黑糖栗蓉麵包 巧克力酥 自家食譜 home cooking recipes Muscovado Bread with Chestnut
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Chestnut Paste Pastry 栗子酥 自家食譜 home cooking recipes Chestnut Paste Pastry
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