Friday, March 14, 2014

核桃麵包(30%全麥) Walnut Bread (30% Whole Wheat)


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 03/13/2014

This walnut bread was inspired by my childhood memory of a bakery. When I bit into it, all my childhood memory just flashbacked right in front of me. Amazing that simple food can do to you :P This bread is a 30% whole wheat version.

記得以前小時候在台灣時,常在吳記麵包店,買一種密實的核桃麵包,沒啥fancy topping/配料,雖然只是切片直接吃,卻越嚼越香...附食譜做法(recipe included)...

核桃和全麥的堅果味,再加上牛奶/奶油香味,真是相得益彰,我自己相當喜歡,暴龍和K寶吃了也覺得不錯 :D

麵包第二天再切時,較乾淨漂亮,照片裡是當天烤後,幾小時內就切了,所以切口有一些碎粒...


Walnut Bread (1 loaf) (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, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

Glass Loaf Pan: (inch) 8.5" x 4.5" x 2.5"(height)   or   (cm) 21 x 11.5 x 6.5(height)
如果沒有玻璃烤盤,也可以用一般的扁平烤盤,烘烤時間要自行調整
(*If you don't have a glass loaf pan, you can use a regular baking sheet instead. You might have to adjust your baking time.)

A.
1+1/4 cup unbleached bread flour
1/2 cup white whole wheat pastry flour (You can replace it with regular all-purpose flour.)
2 tbsp buttermilk powder
1 tbsp butter(softened and cubed) (*Add it in at the end of mixing)
1/4 cup chopped walnuts (*Add them in AFTER butter completely mixed in with the dough.) (*Use ONLY speed 1 to mix in the walnuts.)

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.

B.
1/2 cup whole milk
1/4 cup water
2 tbsp granulated sugar
3/4 tsp salt
3/4 tsp active dry yeast (*Not instant yeast/bread machine yeast)

B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,打至成均勻光滑麵糰,再加入碎塊奶油,再打成均勻光滑麵糰即可,再將其滾成圓球後,放入有蓋的容器中,入溫暖烤箱中發酵,下方放置一盤熱水以利保溫及保濕
Mix all the ingredients except butter 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. Add the butter in and mix until smooth again. It's a slightly 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 & Shaping
第一次發酵至2倍大,倒出滾成圓球,鬆弛15分鐘後,桿成長橢圓形,再將其像瑞士捲一樣捲起,表面噴水
Let the dough rise until double in size. Take the dough out and shape it into a ball. Rest for 15 minutes. Roll it out to an oval. Roll it up like a Swiss roll. Mist the dough with some water with spray bottle after shaping.

Proofing
入溫暖烤箱中發酵,下方放置一盤熱水以利保溫及保濕,作第二次發酵,約至1.5倍大(體積增加50%)
Put the shaped dough in a glass loaf pan. Place it in a warm oven with hot water underneath for fermentation. Let rise until roughly 50% volume increase.

Baking
烤箱預熱至350F,烤40分鐘,最後15分鐘用錫箔紙蓋上(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 40 minutes. Cover it with foil for the last 15 minutes.
All ovens vary. Adjust your baking time accordingly.






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