Choco Light Muscovado Soft Bread | 朱古力黑糖軟包

Tempting choco muscovado bread! 誘惑的流心朱古力!


Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes


Ingredients | 材料 :
  • Yield: 9 numbers | 9個
(A)
225g  Bread flour | 高根麵粉
  25g  Cake flour | 低根麵粉
    3g  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 (or soft brown sugar) | 黑糖 (太古原蔗黑糖)或金黃幼砂糖
    2g  Dark Malt powder | 黑麥芽粉
    3g  Salt | 鹽

(B)
 15g  Unsalted butter | 無鹽牛油 (室溫,後下)

(C)
Filling | 餡料 : 
27 pcs choco (3 pc each bun, optional) | 朱古力粒 27粒 (每個麵糰3粒, 可選)


Steps | 做法 :

Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes
Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes
Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes
Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes
Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes

  1. 焗爐先以220°C預熱。
  2. 依士放入溫水中拌勻。
  3. 糖,鹽和黑麥芽和剩餘的溫水,放入另一小碗拌勻。 
  4. 將其他(A)材料放入攪拌盆,加入依士水,加入拌勻的糖,鹽和黑麥芽水,用手攪勻,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。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9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。
  5. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,用手輕按成圓形,反轉麵糰,放入朱古力(可選),切口往內包,用手拳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40-45分鐘至1倍大。
  6. 包面撒上高根麵,放入已預熱的焗爐並調至200°C,烘焗約12~15分鐘或包面呈小許焦色,取出放架上待涼。
  1. Preheat oven to 220°C.
  2. Dissolve yeast in warm water.
  3. Dissolve sugar, salt and dark malt in warm water in another small bowl, whisk well.
  4. Put other (A) ingredients in a bowl together with (1) and (2) above, and knead 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 45 minutes below/around 30°C.  Divide the fermented dough into 9 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.
  5. Press the dough lightly with your hand to squeeze the air out. Use palm to press flat and round gently, reverse, stuff chocolate (optional), seam and shape round.  With seam down put on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 40-45 minutes in room temperature below/around 30°C until double its size.
  6. Sprinkle a little bread flour on top of each dough. Bake in preheated oven and adjust it to 200°C, bake for about 12~15 minutes or until light brown. Remove from oven and cool on rack.

*Note | 心得 :

  • 可以用Nutella榛子朱古力醬代替朱古力粒。
  • 每個麵糰放入朱古力粒兩粒50%,1粒70%,或依個人喜好。

  • Instead of stuffing chocolate filling, may choose Nutella spread after baking is done.
  • Each dough stuff in 2 pcs 50% choco, 1 pc 70% choco, or at your choice of preference.
Choco Light Muscovado Soft Bread 朱古力黑糖軟包  自家烘焙 食譜 home baking recipes




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