Wednesday, October 16, 2013

Potato Pinto Bean Buns


Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 10/08/2013

This morning when I was driving my little girl through the neighborhood to school, I could see bright yellow Ash trees everywhere. Sugar Maple trees near by are turning yellow, orange, and red, like fireworks finale. At this time of the year, potatoes are fresh and abundant as well as pumpkins. They're great companions to bread too, adding more moisture and flavor.

今天早晨送K寶去上學,開車經過社區,看到到處都是一片耀眼金黃的Ash trees,糖楓也轉黃,橙,紅,映著家家戶戶翠綠的草地,好像風景明信片一樣,這個季節,也是馬鈴薯又新鮮又多的時期,麵包加入一些馬鈴薯,不但又軟又增加濃濃的馬鈴薯風味...
附食譜做法...


Potato Pinto Bean Buns (KitchenAid Professional 600 standmixer製作,無standmixer,也可以像我以前手做麵包揉麵方式製作,差別不大)
材料及作法:(12 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+1/4 cups unbleached all-purpose flour ( I used 30% white whole wheat blend)
1 cup mashed potatoes
2 tbsp of grapeseed oil

A.將以上幾項,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.

1+1/4 cup warm water
2 tbsp brown sugar
1 tsp salt
1 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,慢慢分次倒入A中,同時用2速攪拌,攪拌成團,約5分鐘,打至成團即可.
Mix all the ingredients from B and stir until all dissolves. With the ingredients from A in the mixing bowl, turn on the stand mixer and set the speed to 2. Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 5 minutes. It's a sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Transfer it into a greased bowl and cover with a lid or plasstic wrap, then place the bowl in a warm oven with a pan of hot water underneath for fermentation.

Pinto Bean Filling: Blend all the ingredients to smooth. Cook until thicken.
3 cups cooked Pinto beans
3/4 cup water
Brown sugar (Adjust to your liking. Need to be sweeter than usual.)
1-2 tbsp of oil

Fermentation

第一次發酵至2-3倍大,分成12份,滾圓,桿成扁圓形,像包子一樣包入餡料後,略壓扁,用剪刀剪八刀,表面噴水後,入烤箱發酵
Let the dough rise until double/triple in size. Take the dough out and divide it into 12 pieces. Shape each piece into to a ball. Roll each ball to a disc. Divide pinto bean paste into 12 pieces. Place one piece of bean paste in a dough disc. Wrap it into a ball and flaten it. Use scissors to make 8 cuts on each dough ball.

Proofing
第二次發酵至2-3倍大
Put the muffin pan with the dough in a warm oven with hot water underneath for fermentation. Let rise until double in size.

Baking烤箱預熱至350F,烤20分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 20 minutes.
Depends on what kind of oven you have, you might need more or less baking time.

    8 comments:

    1. Thanks for recipe, I will try to use your dough recipe.

      ReplyDelete
      Replies
      1. No problem! Let me know if you have any questions.

        Delete
    2. Congratulations, you are very good and the pictures are very beautiful.
      I will follow with interest.
      See you soon:)

      ReplyDelete
      Replies
      1. Thanks, Debora! Also thank you for all the +s you gave me! :D

        Delete
    3. 阿~有沒有包紅豆餡的?? 看起來好好吃!!!

      ReplyDelete
      Replies
      1. 哈~最近沒有煮紅豆湯~所以沒包紅豆餡~謝謝誇獎鼓勵 :D

        Delete
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      ReplyDelete
      Replies
      1. 哈,謝謝邀請,我才剛搬來這兒沒多久,我再住住看一陣子,如果住不習慣再搬 :P

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