Date Sugar Soft Bread 大棗紅糖軟包

Healthy and soft!! 甜美滲香!



Ingredients | 材料 :
  • Yield: 8 numbers | 8個

(A)
225g  Bread flour | 高根麵粉
  25g  Cake flour | 低根麵粉
    4g  Yeast | 酵母 (依士)
160g  Warm water (retain 10g and adjust) | 溫水 (留起10g水,需要時用)
  30g  Date Sugar | 大棗紅糖
    2g  Dark Malt powder | 黑麥芽粉
    3g  Salt | 鹽

(B)
 12g  Unsalted butter | 無鹽牛油 (室溫,後下)



Steps | 做法 :

Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜 Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜
Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜 Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜
Date Sugar Soft Bread DIY recipe 大棗紅糖軟包 自家烘焙食譜

  1. 焗爐先以210°C預熱。
  2. 依士放入上表部分溫水中拌勻。
  3. 糖,鹽和黑麥芽和剩餘的溫水,放入另一小碗拌勻。 
  4. 將(A)粉類材料放入攪拌盆,加入依士水,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約45分鐘。(可參照 : 基本麵糰製作)。
  5. 取出麵糰摺疊和拍打數下,作釋放麵糰的空氣,麵糰分成8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。(可參照 : 麵糰分割)。
  6. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,切口往內包,用手掌心輕輕將麵糰滾成圓形。放在已塗油的焗盤,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40-45分鐘至1倍大。
  7. 包面撒上小許高根麵,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,取出放架上待涼。
  1. Preheat oven to 210°C.
  2. Dissolve yeast in warm water.
  3. Dissolve sugar, salt and dark malt in remaining warm water in another small bowl, whisk well.
  4. Put flour in a bowl, add yeast and sugar solution and knead to a dough. Add (B) butter and continue kneading until it is soft, smooth and elastic. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for around 45 minutes below/around 30°C. (Reference: Making Basic Dough).
  5. Divide the fermented dough into 8 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. (Reference: Dough Cutting).
  6. Press the dough lightly with your hand to squeeze the air out. Reverse the pressed dough, fold and roll into a ball, work with the rest. Put on baking tray with baking parchment, put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 40-45 minutes in room temperature below/around 30°C until double its size.
  7. Sprinkle a little bread flour on top of each dough. Bake in preheated oven and adjust it to 190°C, bake for about 12~15 minutes or until light brown. Remove from oven and cool on rack.




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