Tuesday, April 8, 2014

銀色拱門雞肉堡 Silver Arches Chicken Burgers


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 04/07/2014

這批雞肉堡,是仿金色拱門賣當當的風味,暴龍評論: Very good!...又說他可以連吃四個以上...連向來討厭水煮雞肉的K寶,也直說好吃,還自動要求第二天帶去學校做午餐吃...附食譜做法(recipe included)...


Chicken Buger Buns (12 buns) (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 Big Muffin Pans (6/each) Greased
2個大型瑪芬烤盤(每個可烤6個) 抹上油

A.
2 cups unbleached bread flour
1 cup all-purpose flour (I used 100% stone-ground white whole wheat pastry flour)
1/4 cup plain yogurt
1 tbsp olive 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 water
1/2 cup whole milk
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 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12份,各滾成球型,鬆弛15分鐘,再用法棍整形法整長條手法,整成約60cm捲長條後,拿起兩端,將其打結後,拿起一端繞環一次,再拿起另一端,再繞環一次,將此兩端連結捏緊即成,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 12 pieces like cutting a pie. First shape each piece into a small ball. Rest for 15 minutes. Then shape and stretch it out to about 60cm long just like shaping baguettes. Make a knot. Then take one end and loop around the ring once. Take the other end and loop around the ring once too. Connect the 2 ends. Mist the dough surface 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,至2-3倍大
Place the shaped dough in the big muffin pans 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20分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 20 minutes. All ovens vary. Adjust your baking time accordingly.


Shredded Five-Spice Chicken
6~8 pieces boneless chicken thighs
2 tbsp soy sauce
1 tsp salt
3~4 green onions (chopped)
A few drops sesame oil

Pinch of Chinese five-spice powder
2 tbsp Riesling or rice wine

Enough water to cover the chicken

Cook for about 30 minutes.


Shredded Romaine Lettuce
Use the freshest and juiciest you can find! Iceberg lettuce is a great substitute too.


Homemade Vegan Mayonnaise (eggless)...Tastes just like the regular kind!
http://anniebroulik.blogspot.com/2014/04/vegan-mayonnaise.html


Homemade Vegan Thousand Island Dressing (eggless)...Tastes just like the regular kind!
http://anniebroulik.blogspot.com/2014/04/thousand-island-dressing.html





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