Tuesday, March 18, 2014

4葉苜蓿麵包 4-Leaf Clover Buns || Happy St. Patrick's Day! (20% Whole Wheat)


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 03/12/2014

Happy belated St. Patrick's Day! Hope these four- leaf clover buns bring everyone lots of luck and happiness ;D

這篇沒來得及在昨天...其實是忘記...St. Patrick's Day...post出來,感覺有點遺憾,當然也可以更改一下post日期,至3月17日就好了,不過人生本來就沒有完美的事,缺憾美也是一種美:P...這批麵包用了一種獨特的餡料,有特別的味道...附食譜做法(recipe included)...

References:
http://english-zone.com/holidays/st-patsymbols.html
http://en.wikipedia.org/wiki/Saint_Patrick's_Day

St. Patrick's Day, March 17,是紀念基督教聖人St. Patrick的逝世之日,最主要是愛爾蘭的節日,而節日的綠色的三葉苜蓿標誌=Shamrock,是愛爾蘭野生幾種三葉苜蓿的通稱,因為St. Patrick在愛爾蘭傳道時,用三葉苜蓿講述The Father, The Son and The Holy Spirit三位一體的概念,所以後來三葉苜蓿也成為此節日的標誌...

在美國, St. Partick's Day,不是國定假日,不過學校學生都會穿綠色衣服,店裡都會賣綠色衣服,綠色食物,像綠餅乾,綠蛋糕之類來應景,我們昨天去OCB吃晚餐,餐廳還請人在門口演奏風琴,都穿著綠制服,顧客穿綠色衣服也可以優待,K寶身上的衣服,有帶綠色條紋,所以我們也給優待了幾塊錢:P...

這個四葉苜蓿麵包,也是拿來應應景,祝大家開春都有幸運的一年...


4-Leaf Clover Buns (8 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(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)

A.
1+3/4 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+1/2 tbsp olive oil

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
1/2 cup+1 tbsp water
2 tbsp sugar
1 tsp salt
1 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. 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2-3倍大,倒出滾圓,像切pie一樣,分成8份,各滾成球型,鬆弛15分鐘,將每一球桿成扁圓形,像包子一樣包入餡料後,略壓扁,用剪刀剪4刀,在每兩刀之間,再剪較短刀,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape it into a ball. Flaten it a bit and divide it into 8 pieces like cutting a pie. First shape each piece into a small ball. Rest for 15 minutes. Roll each ball to a disc. Divide pinto bean paste into 8 parts. Scoop one part of bean paste in a dough disc. Wrap it into a ball and flaten it. Use scissors to make 4 long cuts on each dough ball. Make additional shorts in between 2 long cuts. Mist the dough with some water with spray bottle after shaping.

Filling
2 cups cooked red lentils
1/4~1/2 cup water
1/2 cup sugar

Puree the mixture in the blender until smooth.
Then place the puree in a sauce pan.
Boil and stir constantly until the mixture thickens to almost paste-like.

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,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/triple in size. .

Baking
烤箱預熱至350F,烤25分鐘,最後5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 25 minutes. Cover it with foil for the last 5 minutes.
All ovens vary. Adjust your baking time accordingly.






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