Honey Fruit Toast | 蜂蜜果子軟包

美味新感受 ~ 蜂蜜果子軟包!
A new baking, pleased with the outcome!













 












Ingredients | 材料 :
  • yield: 1 big with peels & walnut + 4 small with walnut, chocolate and dried blueberries | 1大4小麵包
(A)
250g  Bread flour | 高根麵粉
  40g  Honey | 蜂蜜
    3g  Yeast | 酵母 (依士)
120g  Warm water | 暖水
    4g  Salt | 鹽
  40g  Milk | 鮮奶 (室溫) 
  20g  Unsalted butter | 無鹽牛油 (室溫,後下)


(B) Fillings | 餡料 :
6~10g  Chocolate, cut into small pieces | 巧克力 (切小件備用)
 10g  Dried blueberry | 藍梅乾果
 20g  Walnut, cut into small pieces | 核桃 (切小件分兩份備用)
 10g  Orange peels | 蜜餞橙皮 (Instructions | 做法)



Steps | 做法 :

Honey Fruit Toast 蜂蜜果子軟包 自家烘焙 食譜 home baking recipes Honey Fruit Toast 蜂蜜果子軟包 自家烘焙 食譜 home baking recipes
Honey Fruit Toast 蜂蜜果子軟包 自家烘焙 食譜 home baking recipes Honey Fruit Toast 蜂蜜果子軟包 自家烘焙 食譜 home baking recipes
Honey Fruit Toast 蜂蜜果子軟包 自家烘焙 食譜 home baking recipes
  1. 基本麵糰搓揉,第一次發酵方法及分割麵糰,參照基本麵糰製作
  2. 焗爐先以220°C預熱。
  3. 將發酵完成的麵糰分成2個等份,蓋上保鮮紙鬆弛15分鐘。
  4. 擀開其中1份麵糰,反轉麵糰,平均放上全份橙皮,一半核桃,麵糰由上向下捲靠近身體,按薄收口邊並黏緊收口,按成欖形。另一份麵糰分兩份,擀開,反轉麵糰,放餘下餡料的一半,麵糰由上向下捲靠近身體,按薄收口邊並黏緊收口按成長筒形,中間切開一分為二。所有已做形麵糰向下放在鋪了烘焙紙的焗盤上,蓋上保鮮紙放溫暖地方,作最後發酵約30分鐘或至兩倍大。
  5. 入爐前用刀在大包面上界幾刀,放上牛油幼條 (不加也可),所有包面灑上小許高根粉
  6. 放入已預熱的焗爐並調至上溫200°C,焗約12~15分鐘或至金黃,取出。
  1. Basic dough kneading, first fermentation and dough cutting, refer Basic Dough.
  2. Preheat oven to 220°C.
  3. Divide the fermented dough into 2 portions, cover with a plastic wrap and let rest for 15 minutes. 
  4. Roll out one dough and reverse it, put in evenly all orange peels, half chopped walnut, roll firmly from the top to the bottom towards your body, close seams, shape oval shape. Cut another dough into 2 portions, roll them out and reverse them put in evenly 50% of remaining fillings (walnut, chocolate, dried blueberry), roll firmly from the top to the bottom towards your body, close seams, shape rod shape, cut in the middle and make 2 small ones, you have a total of 4 small ones. Seam at bottom and put them all on a baking tray with baking parchment, cover it with plastic wrap for final fermentation for about 30 minutes in room temperature around 30°C until double its size.
  5. Before putting into the oven, make a few cuts on top of the big dough, put tiny little butter on the cuts (optional), sprinkle little bread flour on all bread top.  
  6. Bake in preheated oven and adjust it to 200°C, bake for about 12~15 minutes or until golden brown. Take out, cool on rack.


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Honey Fruit Toast 蜂蜜果子軟包 自家烘焙 食譜 home baking recipes

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