Red Bean Sesame Bread | 紅豆芝麻包

Crispy top with sesame! 包面灑上芝麻更好味!



Ingredients | 材料 :
  • yield: 8 numbers | 8個
(A)
250g  Bread flour | 高根麵粉
  20g  Raw sugar | 原糖
    3g  Yeast | 酵母 (依士)
100g  water (retain 20g and adjust) | 水 (留起20g水,需要時用)
    3g  Salt | 鹽
  40g  Milk | 鮮奶 (室溫) 
  30g Whole egg, beaten | 全蛋液 

(B)
   30g Unsalted butter | 無鹽牛油 (室溫,後下)

(C) Filling | 餡料 : 400g Red Bean Paste | 紅豆餡
Ingredients | 材料 : Steps | 做法

Red Bean Sesame Bread 紅豆芝麻包 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes
200g Little Red bean | 小紅豆
1000g Water, adapt as needed | 水,有須要作適當調整
60g Brown Sugar | 黃砂糖


(D) Bread top | 包面
Egg glazing on bread top before baking | 焗前包面搽上全蛋液




Steps | 做法 :

Red Bean Sesame Bread 紅豆芝麻包 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes Red Bean Sesame Bread 紅豆芝麻包 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes
Red Bean Sesame Bread 紅豆芝麻包 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes Red Bean Sesame Bread 紅豆芝麻包 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes
Red Bean Sesame Bread 紅豆芝麻包 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes Red Bean Sesame Bread 紅豆芝麻包 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes
  1. 烘焗前15分鐘,焗爐先以220°C預熱。
  2. 依士加上表小許溫水在小碗中拌勻待5分鐘。
  3. 大攪拌盆內放入糖、鹽,加上表溫水先溶掉,加入鮮奶,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。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約40分鐘。(可參照基本麵糰製作)。
  4. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,分成8等份,手掌包覆麵糰,拳心同時出力將麵糰捏成球狀,稍微滾一下,將麵糰排列在盤上,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛20分鐘。
  5. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,將麵糰桿成圓形,反轉麵糰,放入餡料,包成圓形,收口朝上,另一邊沾濕毛巾,沾上芝麻(或罌粟籽),收口朝下用食指在包中央按穿做一小洞,放在已塗油的焗盤上,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分鐘至2倍大。
  6. 包面輕輕塗上蛋液,放入已預熱的焗爐並調至210°C,烘焗約15分鐘或至金黃取出。
  1. Preheat oven to 220°C 15 minutes before baking.
  2. In a small bowl, dissolve yeast in warm water taken from the list above, set aside for 5 minutes.
  3. In a large mixing bowl, dissolve sugar and salt in warm water taken from the list above, add milk. Fold in other (A) ingredients, mix well. Transfer it on a counter sprinkled with little bread flour and knead it to a dough. Add (B) butter and continue kneading it to a soft, smooth and elastic dough.  Put dough in a lightly oiled bowl, cover with plastic wrap, ferment for around 40 minutes below/around 30°C. (Reference: Making Basic Dough.)
  4. Take out the fermented dough on a counter sprinkled with little flour, press the dough lightly with your hands to squeeze the air out and divide it equally into 8 portions.  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 20 minutes.
  5. Press the dough lightly with your hands to squeeze the air out. Reverse the pressed dough, stuff filling, seal it up in round shape. With the fingers holding the sealed seam, slightly wet the other surface and dip with sesame (or poppy seeds), with seam down use a fore-finger to make a hole in centre of dough. Put the dough with seams down on baking tray with parchment, spacing apart, 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 minutes in room temperature below/around 30°C until double its size.
  6. Egg glazing thinly on bread top. Bake in preheated oven and adjust it to 210°C, bake for about 15 minutes or until golden. Remove from oven.


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