Wednesday, April 16, 2014

鸚嘴豆吐司 Garbanzo Sandwich Bread


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 04/13/2014

Garbanzo beans,一般又稱為chickpeas,是非常古老的,人類食用種植豆類之一,在中東就發現7,500年前Garbanzo beans的遺跡,其營養價值很高...附食譜做法(recipe included)...

References:
http://nutritiondata.self.com/facts/legumes-and-legume-products/4326/2
http://en.wikipedia.org/wiki/Chickpea

Garbanzo beans富含蛋白質,纖維質,鐵質,鈣質,葉酸,各種維他命及礦物質,一杯(164g)的garbanzo beans,就提供了一人一天(2000大卡)飲食中,26%鐵質,50%纖維質,8%鈣質,71%葉酸,20%鎂,84%錳,還有很多,無法一一列舉,其他大家自己看上面第一個連結...

多年前開始買garbanzo beans,是因為很喜歡吃falafel,其主要成分就是garbanzo beans,所以也買豆子來煮甜湯或鹹湯,最近看到有磨成細粉,所以就買來放在麵包裡,增加一些營養成分...


Garbanzo Sandwich 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 cup unbleached bread flour
1/2 cup all-purpose flour (I used a 30% white whole wheat blend)
1/4 cup white whole wheat pastry flour (You can replace it with regular all-purpose flour)
1/4 cup Garbanzo (chickpea) flour
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.






No comments:

Post a Comment

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