Friday, January 24, 2014

大蒜奶油迷迭香麵包條 Garlic Butter Rosemary Breadsticks


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/07/2014

雖然昨天因為氣溫超低-20F(=-29C),K寶學校又停課一天,家裡的rosemary卻開花了,去年又買了一盆,所以現在家裡有兩盆了,因為...附食譜做法...

Rosemary無論用來煎豬排,還是煮義大利麵,都會用到,尤其再加上大蒜+奶油+橄欖油(extra virgin olive oil),抹在熱熱剛出爐的麵包條上,味道更是超棒,嚴嚴寒冬,再煮一小鍋熱熱的marinara sauce沾醬沾著吃,常讓暴龍及K寶臉上出現無限滿足的表情...


Garlic Butter Rosemary Breadsticks (12 breadsticks) (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: (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
2 tbsp of olive oil (Any kind of vegetable oil is fine.)

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 cup milk
5 tbsp water
3 tbsp 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,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.

Fermentation
第一次發酵至2-3倍大,倒出滾圓,像切pie一樣,分成12份,滾圓,鬆弛15分鐘,桿平成長方形,再整形成肉桂捲,由長端捲起,如黏手,可用一些麵粉防沾黏,捲好後,再用法棍整長手法加以延長,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape into a ball. Flaten it a bit and divide it into 12 pieces like cutting a pie. Shape each piece into a ball. Rest for 15 minutes. Roll out each ball into a rectangle. Roll up each rectagle like shaping a cinnamon roll and pinch seam to seal. Use a little bit flour to prevent the dough from sticking. Stretch each roll out like shaping baguettes. Mist the dough surface with some water with spray bottle.

Proofing
入烤箱發酵,作第二次發酵,至2-3倍大
Place the shaped dough with the baking sheet 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. All ovens vary. Adjust your baking time accordingly






2 comments:

  1. Hi Annie,

    一直以來做麵包都以為要攪打到岀現薄膜, 但試了妳的食譜竟然可以不用攪打到薄膜也能做出鬆軟的麵包, 真是非常感謝妳的分享!
    新的一年祝福你們全家 健康快樂!

    Alice

    ReplyDelete
    Replies
    1. 謝謝謝謝!也祝你馬年事事如意順心!健康快樂!
      我做麵包很少打到薄膜,no-knead bread非常熱門~
      但很少人去了解原作者Jim Lehey背後要傳達的訊息~真是可惜!

      Delete

Note: Only a member of this blog may post a comment.