Tuesday, March 4, 2014

三角大蒜奶油迷迭香餐包 Triangle Garlic Butter Rosemary Rolls


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 02/20/2014

These garlic butter rosemary rolls smelled so good when they came out of oven. Simple lean dough but with great flavor!! Inspired by a YouTube bread shaping video.
這個麵包造型,靈感是來自YouTube麵包造型影片,簡單易學,吃慣了圓麵包或橢圓麵包,偶爾換個三角形,也蠻開胃的:P...附食譜做法(recipe included)...

http://www.youtube.com/watch?v=eTsP6kV8fmE&feature=youtu.be
以上就是麵包造型影片來源,非常簡單,但相當有效...


Triangle Garlic Butter Rosemary 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)

2+1/4 cups unbleached bread flour
1 tbsp sunflower seed oil
1 tbsp dry onion flakes + 1 tbsp water to soak
1/4 cup shredded carrots
1/4 cup chopped cilantro

A.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.

1 cup water
1 tbsp granulated sugar
1 tsp salt
1 tsp active dry yeast (一般商用乾燥酵母,非速酵/麵包機酵母)

B.將以上幾項,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,打至均勻光滑麵糰,再將其滾成圓球後,放入有蓋的容器中,入溫暖烤箱中發酵,下分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,整形方法過程,請看上面的YouTube影片連結,整形完後,表面噴水霧
Let the dough rise until double/triple in size. Take the dough out and shape it into a ball. For shaping method, please watch the YouTube video at the provided link above. Mist the surface with some water with spray bottle after shaping.

Proofing
入烤箱發酵,作第二次發酵,至2-3倍大
Place the dough with the baking sheet in a warm oven with hot water underneath for fermentation. Let rise until double in size.

Baking
烤箱預熱至350F,烤25分鐘(依各家烤箱調整時間),出爐後趁熱刷上迷迭香大蒜奶油
Preheat the oven to 350F, and bake for 30 minutes. All ovens vary. Adjust your baking time accordingly. Brush with garlic rosemary butter right after baking.






2 comments:

  1. 好奇妙的麵包整形法~~好酷
    請問大大, 這裡買的到中藥熟地跟鍋燒麵嗎??
    BTW 天氣變暖了!! (灑花~~)

    ReplyDelete
    Replies
    1. 哎~叫我Annie就可以了~暴龍也是這樣叫我的~叫大大有點彆扭XD~
      有ㄚ~在一般亞洲店就有賣了~哈~終於有點春天氣息了~
      不過Robins還沒出現就表示冬天還沒過去~

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