Curry potato bread | 咖哩薯仔包

Crispy top with sesame ! 包面灑上芝麻更香脆可口!



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  Warm water (retain 20g and adjust) | 溫水 (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)
   20g Unsalted butter | 無鹽牛油 (室溫,後下)

(C) Filling | 餡料 : 
400g Curry Potato |  咖哩薯仔
Ingredients and Steps | 材料及做法 : Steps | 做法


Curry potato bread 咖哩薯仔包 自家烘焙 食譜 home baking recipes

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

some sesame | 適量芝麻



Steps | 做法 :

Curry potato bread 咖哩薯仔包 自家烘焙 食譜 home baking recipes Curry potato bread 咖哩薯仔包 自家烘焙 食譜 home baking recipes
Curry potato bread 咖哩薯仔包 自家烘焙 食譜 home baking recipes Curry potato bread 咖哩薯仔包 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60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10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,收口向下,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30分鐘至2倍大。
  6. 包面輕輕塗上蛋液,灑上芝麻,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 60 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 10 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 seam down use a fore-finger to make a hole in centre of dough. Put the dough with seams down on baking tray with baking 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 30 minutes in room temperature below/around 30°C until double its size.
  6. Egg glazing thinly on bread top, put on shredded cheese. 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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