Muscovado Bread with Chestnut | 黑糖栗蓉麵包

Healthy and soft Muscovado Bread with Chestnut!! 甜軟栗蓉包滲入黑糖香!

Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes


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  Light muscovado | 黑糖(太古原蔗黑糖)
    2g  Dark Malt powder | 黑麥芽粉
    3g  Salt | 鹽
125g  Chestnut paste, prepare in advance | 栗蓉預先做好 

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




Steps | 做法 :

Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes
Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes
Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes
Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes
https://lh3.googleusercontent.com/-vuniq9gy_H4/VqceQq41k0I/AAAAAAABn3s/7BhHMvzTS3w/s512-Ic42/SweetPotatoBread013.jpg Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes
Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes
Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes Muscovado Bread with Chestnut 黑糖栗蓉麵包 自家烘焙 食譜 home baking recipes

  1. 栗蓉預先做好 refer filling
  2. 焗爐先以210°C預熱。
  3. 依士加上表小許溫水在小碗中拌勻,待5分鐘。
  4. 糖,鹽和黑麥芽和上表剩餘的溫水,放入攪拌盆完全拌勻,加入依士水和其他(A)材料,用手攪勻,放工作台上搓揉麵糰。加入(B)牛油,搓成軟滑不黏手麵糰。
  5. 放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵。待發酵約45分鐘,取出摺疊和拍打數下,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。
  6. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,放入栗蓉包成圓形,用手掌心輕輕將麵糰搓圓。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. Prepare chestnut paste in advance. Refer filling.
  2. Preheat oven to 210°C.
  3. Dissolve yeast in warm water in a small bowl.
  4. Dissolve sugar, salt and dark malt in warm water in a large mixing bowl, whisk well. Add yeast water and other (A) ingredients, mix well. Transfer it on a counter and knead to a dough. Add (B) butter and continue kneading it to a soft, smooth and elastic dough. 
  5. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for around 45 minutes below/around 30°C.  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.
  6. Press the dough lightly with your hand to squeeze the air out. Reverse the pressed dough, put in filling, fold and roll into a ball shape, work with the rest. Put on baking tray with baking parchment, put also a cup 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.


Tips | 心得 :

  • 栗蓉可以做多一些,足夠做兩種包食或酥餅用,可減省時間,做法參考
  • To save time, prepare a little bit more than sufficient chestnut paste for use for one or two baking. Instructions.

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