Tuesday, February 12, 2013

Pillow-Soft Hotdog Buns


Photos:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 02/11/2013

其實這批才真是pillow-soft...哈...軟綿程度和店裡賣的,加了一堆東東的hotdog buns沒兩樣,如果認為一定要加eggs, whole milk/heavy cream, butter/cream cheese, etc.,才能做出軟綿的麵包...Keep reading...附食譜做法...

Pillow-Soft Hotdog Buns 材料及作法:(8 rolls)(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)
  • 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
  • 3/4 cup water
  • 1/2 cup butter milk (butter milk: milk fat 1%, compared to whole milk: 3.5%, heavy/whipping cream: 40%, butter: 78%)
  • 1/4 cup brown sugar
  • 1+1/4 tsp salt
  • 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


P.S. 剛剛還在update這篇網誌時,正好是午餐時間,暴龍傳來message: Meatball sandwich is awesome...昨天吃火鍋,我又做了貢丸,這次用烤箱先烤過,口感有點硬,可能我在忙著準備其它菜餚,meatballs烤好後,被留在烤箱裡太久,被烤乾了,但是香味十足,烤時,K寶就喊要吃,暴龍則直嚷著要吃meatball sandwich,所以我昨晚才又做了這批hotdog buns,將meatballs+marinara sauce煮入味,和buns一起讓他和K寶帶去作午餐...照片裡是饞風席捲後剩下來的兩條麵包XD...

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