Monday, November 12, 2012

Hot Dog Buns*放三天以上還是軟綿的熱狗麵包*暴龍的抱怨


Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 10/23/2012

這些其貌不揚的hotdog buns,混了一些全麥麵粉,但沒加dough conditioner,或lecithin from soy/egg yolk,也非湯種/中種/隔夜發酵,到了第三天,沒加熱回溫,一樣還是軟綿的,證明了在家做麵包,不用添加物,也不需要像rich dough,添加一些butter/heavy cream/eggs,也可以像市面上的麵包一樣,放幾天還是軟綿的...附食譜做法...updated recipe 11/13/12...

前一陣子作cookies,又實驗了一下,暴龍下班後從cookie jar拿了一塊吃,咬了一口說:這cookie是用啥作的?我有點兒心虛說:很營養的,有peas, soy beans, almonds, all ground into flour...暴龍說:我好像是garbage disposal...我想是那個關鍵字ground,讓他想起水槽下的廚餘絞碎機,被他這麼一說,腦筋瞬間出現一幅搞笑影像,哈,那一批沒那麼難吃啦...


Hotdog Buns 材料及作法:(8 buns)(1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

  • 2 cups unbleached bread flour
  • 1 cup unbleached all-purpose flour(30% white whole wheat blend)(C:取出1/2杯備用)
  • 2 tbsp butter milk powder
  • 3 tbsp grapeseed oil
A.將以上幾項(除了取出備用的1/2杯all-purpose flour外),放在大鋼盆裡,用wire whisk打蛋器攪勻
C.備用的1/2杯all-purpose flour
  • 1+1/2 cup-1 tbsp whole milk
  • 1/4 cup brown sugar
  • 1+1/4 tsp salt
  • 1+1/2 tsp active dry yeast(一般商用乾燥酵母,非速酵/麵包機酵母)
    B.將以上幾項,攪勻加熱至手觸溫暖後,倒入A中,攪拌成團後倒出,開始揉麵(正常揉麵非甩打),揉麵過程慢慢加入C,揉至光滑,大約10-15分鐘
    Fermentation:第一次發酵至2-3倍大,分成8份,稍整成圓形,再桿成長橢圓後,像肉桂捲一樣捲起,表面噴水後,入烤箱發酵
    Proofing:第二次發酵至2-3倍大
    Baking:烤箱預熱至350F,烤20分鐘(最後4分鐘,用錫箔紙蓋住)





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