Monday, March 17, 2014

毛毛蟲優格椰酥麵包 Catepillar Yogurt Coconut Rolls (低油配方 Low in Oil)


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 03/07/2014

These are Catepillar Rolls stuffed with coconut filling. Though they look like brioches, they are made with a relatively lean dough enriched only with yogurt, buttermilk powder and some whole milk. Need to put some raisins/black sesame seeds for eyes to look more realistic :P

這就是以前提到的毛毛蟲麵包,非常健康簡單又好吃的麵糰成份...附食譜做法(recipe included)...


Catepillar Yogurt Coconut Rolls (6 rolls) (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+1/2 cups unbleached bread flour
1/2 cup unbleached all-purpose flour (I used 30% blend of white whole wheat)
1/4 cup plain yogurt
2 tbsp buttermilk powder
1 tbsp sunflower seed 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
2 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 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6份,各滾成球型,鬆弛15分鐘,將每球桿成7英吋長橢圓形,在一半橢圓上抹上餡料,再用小型pizza滾輪刀,將另外半邊橢圓切鬚帶條,每條寬約一公分,不要切至邊緣,再用肉桂捲整形法捲起,捲好後將鬚帶末端與捲體捏緊,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 6 pieces like cutting a pie. First shape each piece into a small ball. Rest for 15 minutes. Then roll each ball into a 7-inch long oval. Spread the filling onto half of the oval. Use a small pizza cutter and cut the other half without the filling into 1 cm thick strips. Leave the side attached. Then shape them into cinnamon rolls from uncut ends. Seal ends of strips onto rolls. Mist the dough surface with some water with spray bottle after shaping.

Filling
1/2 cup finely shredded coconut
1 egg white
2 tbsp of oil
1 tbsp butter
3 tbsp sugar
3 tbsp unbleached all-purpose flour
1/4 cup milk powder
1 tbsp milk
1/8 tsp salt

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,刷上蛋汁
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. Brush with some egg wash.

Egg wash (Use only about 1/3~1/2 of it. Save & refrigerate it for next bake.)
1 egg yolk
1 tbsp water


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.






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