Monday, March 17, 2014

優格椰子奶酥麵包 Yogurt Coconut Buns (較低膽固醇/飽和脂肪餡料)


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 03/05/2014

This is one of the shaping method I'm practicing recently. These coconut twist buns turned out OK but the flavor sure is good. Plus the stuffing has lower saturated fat than traditional recipes :)
椰子奶酥麵包,也是想家時的一種comfort food...附食譜做法(recipe included)...

好幾天前,全家老小又再去公園溜一次冰,好像會上癮一樣,溜到要吃晚餐時間,K寶還不肯走,我的麵糰已經過度發酵,還好配方及溫度關係,沒有大礙,越溜越順,就會想要搞一些花式,其實也只是練快速轉彎而已,算是基本技巧之一,結果摔了幾次,不過Practice makes perfect! 現在終於可以轉快些了,也比較穩...有一次看到一個big bump,自作聰明,要雙腳分開避過,結果越分越開,收不回來,就滑倒了,K寶在遠處還認真的喊問: 媽,妳在練劈腿嗎?...害我哭笑不得,還好平常有在練Yoga,要不,早就扭到腰或拐了腳...暴龍倒是溜的蠻快,又自誇說沒摔過...

周末時又想去溜,結果氣溫已經經過幾次40F以上...Ice turned into slushie,看來溜冰季節終於結束啦,第一次覺得冬天過去有點遺憾,雖然今天又飄了一點兒snow+sleet+hails,還是無法再溜冰啦...


Coconut Buns (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
2 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
1/4 cup water
1 tbsp granulated sugar
1 tbsp honey
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,拿一份,桿成長方形,將餡料分成6份,拿一份,均勻抹在長方形麵皮上,只抹2/3,再像折商業信紙一樣,折起,三邊用手指按壓封起,用pizza滾刀切4條線,兩端不切斷,拿起兩端向反方向扭轉,再打一個結,最後將兩端連結,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. Take 1 ball and roll it out to a rectangle. Divide the stuffing into 6 parts. Scoop 1 part stuffing and spread on to 2/3 of the rectangle. Fold it like business letter and press to seal 3 sides. Use a pizza cutter to cut 4 lines but leave both ends attached. Then take 2 ends and twist it. Tie a knot and connect both ends. 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25分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 25 minutes. All ovens vary. Adjust your baking time accordingly.






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