Friday, April 4, 2014

蔓越莓核桃麵包 Cranberry Walnut Bread


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 03/26/2014

非常受全家老小歡迎的麵包之一,尤其是,添加的蔓越莓乾,特地選了K寶喜愛的口味,出爐時,香味十足,瀰漫整個屋子...要拍時,麵包早就被下班後的暴龍,當健身舉重前的點心,又當飯後甜點,吃掉一大半,只得切了幾片來照相...附食譜做法(recipe included)...

從前天晚上,暴龍就一直叮嚀:要下6英吋以上的大雪了,趕快去買菜...當晚外出去吃飯後,就順道去Cub Foods,買了好幾天的菜,生怕大雪一來,開車危險又麻煩...

昨天一早等校車時,一個鄰居先生說:前一天才又測試了一下鏟雪機...我說:我先生也說,還好還沒把snow blower winterized (應該是summerized! XD),其實暴龍是在說笑,在Minnesota,四月雪是常見的事...一位鄰居太太也說:送完小孩上校車,就要去趕緊去買菜了,不然要下一英呎的大雪...聽得我一愣,比暴龍說的還多兩倍,

結果昨天只下了一些冰雨及冰雹,以為大雪飄去北邊,沒想到晚上就下了好幾吋雪,一早就被家家戶戶的snow blower聲吵醒,外頭本來一篇棕棕的街景,霎時白茫茫一片,好像聖誕節又來啦,倒比先前好看又乾淨,多虧暴龍留在家鏟雪後才去上班,也真是辛苦他了,遇見送小孩做校車的鄰居先生太太時,忍不住頑皮的向他們喊了一聲: Merry Christmas! 只見他們先是愣住,然後一陣笑,再接著無可奈何的表情...

K寶說:他們老師對下雪/冬天已經煩得要死...尤其她老師剛從夏威夷渡假回來,一定蠻不適應的...鄰居太太也說:這個冬天超長,感覺好像持續快一年了...聽來不是我這個熱帶島嶼的人不適應,連當地人也快抓狂啦!...


Cranberry Walnut Bread (1 loaf) (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/扁平烤盤,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/baking sheet instead. You might have to adjust your baking time.)

A.
1+1/4 cup unbleached bread flour
1/2 cup all-purpose flour (I used a 30% white whole wheat blend)
1 tbsp buttermilk powder
1 tbsp olive oil
1/4 cup plain yogurt
1/4 cup chopped walnuts
1/4 cup chopped dried cranberries (natural cherry flavoring) 添加天然櫻桃汁口味
(*Add walnuts & cranberries in AFTER kneading is complete.)
(*Use ONLY speed 1 to mix in the walnuts & cranberries.)

將以上幾項,除了核桃和蔓越莓外,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients, except walnuts & cranberries, 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
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 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倍大,倒出滾成圓球,鬆弛15分鐘後,桿成長橢圓形,再將其像瑞士捲一樣捲起,表面噴水
Let the dough rise until double in size. Take the dough out and shape it into a ball. Rest for 15 minutes. Roll it out to an oval. Roll it up like a Swiss roll. Mist the dough 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,約至2-3倍大
Put the shaped dough in a glass loaf pan. Place it in a warm oven with hot water underneath for fermentation. Let rise until double or 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)
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.






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