Dark rye longan walnut bread 黑麥龍眼核桃麵包

Healthy rye with rum-soaked longan and walnut! 


Ingredients | 材料 :
  • Yield: 4 numbers | 4 件
(A)
200g  Bread flour | 高根麵粉
  50g  Dark rye flour | 德國黑麥麵粉
    2g  Dark malt powder | 黑麥芽粉
    4g  Yeast | 酵母 (依士)
  25g  Brown sugar | 黃糖
    2g  Salt | 鹽
  20g  Beaten egg | 蛋液
100g  Warm water (retain 10g and adjust) | 暖水 (留起10g水, 需要才用)
  40g  Milk, room temperature | 鮮奶 (室溫)
  18g  Honey | 蜜糖

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

(C)
 25g  Rum-soaked dried longan (or any dried fruit) | 酒泡龍眼 (或任何乾果)
 40g  Walnut, chopped | 核桃,切小粒


Steps | 做法 :

Dark rye longan walnut bread DIY recipe 黑麥龍眼核桃麵包 自家烘焙食譜 Dark rye longan walnut bread DIY recipe 黑麥龍眼核桃麵包 自家烘焙食譜

  1. 依士放入溫水中拌勻。 
  2. 龍眼乾預先一天浸泡rum酒。核桃稍烘切小粒備用。
  3. 所有(A)材料放入攪拌盆,加入依士水用手攪勻,搓揉麵糰。分2~3次加入(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30分鐘。(可參照: 基本麵糰製作)。
  4. 取出麵糰摺疊和拍打數下釋放麵糰的空氣,繼續發酵約30分鐘。
  5. 將麵糰分成4個等份,搓成圓球體,鬆弛10分鐘。(可參照: 麵糰分割)。
  6. 擀開麵糰,放入(C)乾果,摺成橄欖形再搓收口向下,包面直向界上幾刀。放在已塗油的焗盤,蓋上保鮮紙放溫暖地方,作最後發酵約30分鐘約1.5倍大。
  7. 包面輕手掃上蛋液,放入已預熱的焗爐並調至190°C,烘焗約12~15分鐘或包面呈小許焦色,取出放涼架待涼。
  1. Dissolve yeast in warm water.
  2. Dried longan soak in rum a day before, cut into small pieces. Slightly bake walnut for a minute, cut into pieces.
  3. Put (A) ingredients in a bowl, add yeast water and knead to a dough. Add (B) butter in 2~3 portions, continue kneading it to a soft, smooth and elastic dough. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for 30 minutes.
  4. Take the dough out and punch a few times to release the gas in the dough. Continue to ferment for another 30 minutes. (Reference: Making Basic Dough.)
  5. Divide the fermented dough into 4 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 10 minutes. (Reference: Dough Cutting).
  6. Roll out the dough, put in fillings (C), shape into rod shape. Place dough on baking tray with baking parchment, seam at bottom, make a few cuts with a knife vertically, cover it with plastic wrap for final fermentation in room temperature around 30°C for about 30 minutes until 1.5 times its original size.
  7. Gently brush the surface with egg glaze. Bake in 190°C preheated oven for about 12~15 minutes until slightly golden brown. Remove from oven, let cool on rack.


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