Monday, March 10, 2014

優格鍋牛麵包 Yogurt Snail Rolls


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 03/06/2014

These snail rolls were for my little girl. She played with it before she took a bite. I don't make this kind of cute looking bread that often but it sure makes kids so happy.

這些鍋牛麵包是為K寶烤的,照片裡的可不是啥麼雜草,現在外面冰天雪地,哪兒來的芒草?那是家裡地下室herb garden種的lemon grass...附食譜做法(recipe included)...


一天K寶在網路上看到鍋牛麵包,一時"So cute! Wow! Yummy!"聲,此起彼落,我做麵包好幾年,大多在練麵包內功,較少在造型上下功夫,更別說做這種可愛型麵包XD,想來也是有點對不起K寶,所以馬上就做了好幾隻給她,K寶放學後看到,開心十足,馬上吃了一隻...


Snail Rolls (8 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 cup unbleached bread flour
1 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
2 tbsp brown 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8份,各滾成球型,鬆弛15分鐘,拿一份,切1/4,滾成紡錘型,另外3/4,再用法棍整形法整長條手法,整成約65cm捲長條後,再捲成鍋牛殼形,將紡錘部分噴水後,黏在鍋牛殼部分即成,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. Take 1 ball and cut 1/4 out of it and shape into a raindrop for the snail head. Take the rest 3/4 of the ball and shape and stretch it out to about 70cm long just like shaping baguettes. Then roll it up like a snail shell or swirl shape. Spray the head with some water and attach it to the shell. Mist the dough surface 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,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. Brush with some egg wash.

Egg wash
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.






2 comments:

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