Dried dragon eye in rum with Fig and Nut | 酒香龍眼無花果核桃包

It smells so fragrant, wine lovers just love it !












 












Ingredients | 材料 :
  • yield: 2 loaves by 17x7x7cm | 兩個17x7x7cm 包
(A)
250g  Bread flour | 高根麵粉
  25g  Brown Sugar | 黃糖
    3g  Yeast | 酵母 (依士)
    2g  Dark Malt powder | 黑麥芽粉
160g  Warm water | 暖水
    4g  Salt | 鹽

  10g  Unsalted butter | 無鹽牛油 (室溫,後下)


(B) Fillings | 餡料 :
  2 pieces Dried fig | 無花果乾 2粒
  1 teaspoon Dark sesame | 黑芝麻 1茶匙

10 pieces Dried longan | 龍眼乾 10粒
  5 pieces Walnut | 核桃 5


Steps | 做法 :

Dried dragon eye in rum with Fig and Nut  酒香龍眼無花果核桃包 自家烘焙 食譜 home baking recipes Dried dragon eye in rum with Fig and Nut  酒香龍眼無花果核桃包 自家烘焙 食譜 home baking recipes
Dried dragon eye in rum with Fig and Nut  酒香龍眼無花果核桃包 自家烘焙 食譜 home baking recipes Dried dragon eye in rum with Fig and Nut  酒香龍眼無花果核桃包 自家烘焙 食譜 home baking recipes
Dried dragon eye in rum with Fig and Nut  酒香龍眼無花果核桃包 自家烘焙 食譜 home baking recipes Dried dragon eye in rum with Fig and Nut  酒香龍眼無花果核桃包 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. 龍眼乾預先數天浸泡rum酒。無花果乾先沖清水,再用熱水浸1分鐘,擦乾切粒備用。核桃稍烘切粒備用。
  4. 將發酵完成的麵糰分成2個等份,其中1份再分3份小麵糰,所有麵糰切口往內包,輕輕滾圓,收口向下,蓋上保鮮紙鬆弛15分鐘。
  5. 擀開大麵糰,反轉麵糰,平均放上無花果、黑芝麻和一半切碎核桃,麵糰由上向下捲靠近身體按成長筒形,按薄收口邊並黏緊收口,收口向下放在鋪了烘焙紙的焗模內。
  6. 小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,放入龍眼乾和切碎核桃於麵糰中央,將麵糰從外往中央輕按在中央1/3處,另再由自己的方向往中央按1/3處,將麵糰長的兩端拿起對折成U字型,用雙手的手心和手指輕輕按兩端在一起,收下向下放在鋪了烘焙紙的焗模內,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。
  7. 入爐前在麵糰面放上幼切牛油再灑上小許高根粉,放入已預熱的焗爐並調至上溫210°C,下溫190°C,焗約20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. Dried longan soak in rum a few days before use. Wash fig then soak in hot water for 1 minutes, drain, pat dry and cut into portions; slightly bake walnut for a minute, cut into pieces.
  4. Divide the fermented dough into 2 portions, further divide 1 portion into 3 small portions.  Cover them with a plastic wrap and let rest for 15 minutes. 
  5. Roll out the big dough and reverse it, put in fillings (fig, dark sesame, and half portion walnut) evenly, roll firmly from the top to the bottom towards your body, close seams, shape rod shape. Seam at bottom and put on baking mould with baking parchment. 
  6. Put the small dough on the counter sprinkled with little bread flour, press the dough lightly with your hand to squeeze the air out. Use your palm to press it flat into  round shape gently, reverse it, stuff fillings (rum-soaked longan and walnut) in centre of dough, pull one third from the far end to the centre towards yourself and press it lightly, roll one third towards the centre from your body and press lightly, take up the dough press both ends with your fingers and make them into one. With seam down, put them on a baking mould with baking parchment down on baking mould with baking parchment, put the moulds on the baking tray, 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. 
  7. Before putting into the oven, put thinly sliced butter on top of the dough, sprinkle with little bread flour. Put inside the preheated oven and adjust it to 210°C upper heat, 190°C lower heat, bake for about 20 minutes or until golden brown. Take out, cool on rack.


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