Tuesday, October 6, 2009

又見椰子奶酥麵包


(Sony Cybershot W7)

實在不能不post,因為太好吃了...上次做的椰子奶酥麵包,被暴龍K寶當甜點及早餐吃,一下就不見了,沒幾天K寶就一直問coconut bread,只好又做啦,其實也是自己嘴饞,牽拖到小孩身上...



這次有刷上蛋汁(1 egg+1 tbsp milk)...


出爐時香味四溢...K寶馬上出現在烤箱旁...


這次整形有進步一些...


還是不夠好,再鬆軟一些更好...


食譜和做法與上次椰子奶酥麵包幾乎相同,只是dough裡少放了一匙奶油及做法略有不同...


椰子奶酥麵包食譜(8): 材料及作法: cup=杯=250ml; tbsp=大匙=tablespoon; tsp=小匙=teaspoon;

bread flour=高筋麵粉; all-purpose=中筋麵粉; active dry yeast=酵母粉;

Dough:

3 cups bread flour

1 cup whole milk

1/4 cup+2 tbsp water

1 tsp active dry yeast

1 tbsp butter(melted)

2 tbsp sunflower oil/vegetable oil

1/4 cup sugar

1 tsp salt


Filling:

1/4 cup coconut powder

1/4 cup white sugar

1 tbsp butter(softened)

2 tbsp sunflower oil/vegetable oil

2 tbsp skim milk powder

2 tbsp all-purpose flour



  • 基本發酵(fermenting): dough 材料攪拌,揉麵至光滑(silky),放至oven發酵,讓其發至約原麵糰的200%大*(oven 手測溫暖)

  • 分割(dividing): 類似bartard/baguette整形法,將麵糰整成圓柱長條狀,切成8等份,整成8圓球

  • 鬆弛(resting): 放置10~15分鐘,以利shaping

  • 整形(shaping): 桿成扁圓,將餡包入,再桿成橢圓長條後,像摺信三摺方式,摺成長方形,切成三條,末端不切斷,編成辮子形

  • 後發酵(proofing): 放至oven發酵,讓其發至約原麵糰的200%大*(oven 手測溫暖)

  • 烘焙(baking): 烤箱溫度350F,烤25分鐘(18分鐘/上色後,用鋁箔紙蓋上)


*此處所列的發酵大小,只是純粹忠實紀錄過程,僅作參考用.實際操作時最好用手指測試(正常操作): 基本發酵(fermenting)手指測試,壓入dough中間至手指第二關節,不再恢復,dough size 約兩倍大,整形後發酵(proofing),用指尖稍按一下表面,非常緩慢彈回即可,dough size 約兩倍大.發酵溫度是大約值.





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