Wednesday, March 19, 2014

甜薯丹麥麵包 Sweet Potato Twist Buns (28% Whole Wheat)


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 03/11/2014

These are 28% whole wheat Sweet Potato Twist Buns. They are a very healthy alternative to Danish pastry and are much much less rich than that. You can enjoy the soft and fluffy texture without a lot of butter or fat. They stay soft and fluffy for more than 3 days without dough conditioners.

這批Sweet Potato Twist Buns,第二天還是和剛出爐時一樣,超級軟綿,我感覺第三天(第二天就被K完了),甚至一星期後,還是會很軟綿,K寶一直要求我再做一批,雖然麵糰成份並不rich,吃起來卻有Danish pastries的高蛋量奶油的麵包體的細膩軟綿口感...附食譜做法(recipe included)...

K寶第二天帶了一個去午餐,坐在旁邊的同學看到,羨慕的問: 那是croissant 嗎?...哈!小朋友真是太好騙了...


Sweet Potato Twist 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+1/4 cups 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 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 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5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 filling into 6 parts. Scoop 1 part filling 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+1/2 cups boiled sweet potatoes
1/4 cup water
1/4~1/3 cup brown sugar
1 tsp butter

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,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 (I used the leftover from the previous bake.)
1 egg yolk
1 tbsp water

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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