Thursday, April 24, 2014

肉桂派克屋捲麵包 Cinnamon Parker House Rolls*懷念校園民歌


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 04/24/2014

Parker House Rolls,起源於美國波士頓Parker House Hotel,傳說是和一個氣憤的烘焙師傅有關連(誰說要放入很多的愛,才能烤出好吃的麵包?! XD)...附食譜做法(recipe included)...

Reference: http://www.yankeemagazine.com/new-england-traditions/parker-house-rolls-recipe-history
傳說是Parker House Hotel的一位烘焙師傅,和客人口角之後,氣憤之餘,把還沒完成的麵團,丟進烤箱烤,結果出爐後,相當軟綿,造型特色就是像台灣的割包,桿成橢圓形後,再對折...我摺三折,也改在loaf pan裡面烤,才不會烤後一個個咧嘴笑...傳統食譜裡是多蛋多奶油牛奶配方,我將其修改成較健康的版本,喜歡濃郁奶油風味的人,可加至3~4 tbsp butter,水量要減少2~3 tbsp...

Parker House Hotel,同時也是將波士頓著名甜點,Boston Cream Pie,做至完美的地方...最早的Parker House Rolls食譜,出現在1874年的New Hampshire Sentinel雜誌中...


Cinnamon Parker House Rolls (2 loaves) (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)

Glass Loaf Pan: (inch) 8.5" x 4.5" x 2.5"(height) or (cm) 21 x 11.5 x 6.5(height)
如果沒有玻璃長條烤盤,也可以用一般的長條烤盤,烘烤時間要自行調整
(*If you don't have a glass loaf pan, you can use a regular loaf pan instead. You might have to adjust your baking time.)

A.
2 cups unbleached bread flour
1 cup unbleached all-purpose flour (I used 30% blend of white whole wheat)

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+1/4 cup whole milk
5 tbsp water
3 tbsp granulated sugar
1+1/4 tsp salt
1+1/2 tsp active dry yeast (*Not instant yeast/bread machine yeast)
1+1/4 tbsp butter (If you want rich buttery flavor, use 3~4 tbsp butter, and cut the water down 2~3 tbsp)

B,除了奶油外,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,再加入碎塊奶油,再打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. Add the butter in and mix until smooth again. 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,分成兩半,再滾圓,鬆弛15分鐘,各桿成6"x18"長方形,各取一半餡料,抹在各個長方形麵皮上,只抹2/3,再像折商業信紙一樣折起,由長邊摺入,然後用比薩刀切成6等份,再疊起放入土司烤盤中,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape it into a ball. Divide into 2 halves. Shape each half into a ball. Let rest for 15 minutes. Roll it out to a 6"x18" rectangle. Take half of the filling and spread onto 2/3 of each rectangle. Fold it like business letter from the longer side. Use a pizza cutter and cut into 6 sections. Pile them up and put them in a loaf pan to proof. Mist the dough surface with some water with spray bottle after shaping.

Filling
1 tsp cinnamon powder
1 tbsp butter
1~2 tbsp oil
1/3~1/2 cup brown sugar

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.

Baking
烤箱預熱至350F,烤40分鐘,最後20分鐘用錫箔紙蓋上(依各家烤箱調整時間), 出爐後刷上奶油
Preheat the oven to 350F, and bake for 40 minutes. Cover it with foil for the last 20 minutes.
All ovens vary. Adjust your baking time accordingly. Brush with some butter after baking.



又聽到一首好歌,分享一下,是柳永寫的詞,看來包美聖唱了不少好聽的歌...現在的武俠劇/古裝劇主題曲,感覺與戲劇非常不相襯,少了很多古意及委婉含蓄美,歌詞優美及有內涵=言之有物,更是少之又少,看來校園民歌時期,真是台灣流行歌曲的文藝復興時期,作詞人/作曲人/演唱人都相當優秀,一直到現在都沒有被超越過的感覺...



主唱: 包美聖   作曲: 程滄亮  由kmshp2分享

詞: 雨霖鈴  柳永(宋朝)  

寒蟬淒切, 對長亭晚, 驟雨初歇
都門帳飲無緒, 方留戀處, 蘭舟摧發
執手相看淚眼, 竟無語凝噎
念去去千里煙波, 暮靄沉沉楚天闊

多情自古傷離別, 更那堪冷落清秋節
今宵酒醒何處, 楊柳岸, 曉風殘月
此去經年, 應是良辰好景虛設
便縱有千種風情, 更與何人說






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