Sausage Roll | 腸仔包

Add mustard adds special flavor! 加芥末醬更滋味!



Ingredients | 材料 :
  • yield: 10 numbers | 10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
  50g  Milk | 鮮奶 (室溫) 
  35g Whole egg, beaten | 全蛋液 

(B)
   35g Unsalted butter | 無鹽牛油 (室溫,後下)

(C) 
10 pcs Sausages | 雞肉腸10條 
Egg glazing on top of bread before baking | 焗前在包面搽上全蛋


Steps | 做法 :

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  1. 烘焗前,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10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,反轉麵糰,兩邊往中間折,再由外向內折一半,順勢往自己方向滾成捧形。用掌心的力道延伸麵糰,邊滾動成長條狀
  6. 將長形麵糰捲在香腸上,並且輕壓起點及收尾處,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。
  7. 包面輕輕塗上蛋液,用剪刀在螺旋的麵糰上剪幾道缺口,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 10 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, fold two sides of dough into the centre, fold it again towards yourself and roll into a long rod shape and continue rolling and shaping it to a longer rod until it is long enough to roll on the sausage.  
  6. Fix one side the starting point and twist the rod dough around the sausage, fix the other end at the bottom of the sausage. Put 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.
  7. Egg glazing thinly on bread top. Use scissors to make a light cut 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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