Sunday, June 29, 2014

30% Whole Wheat Poppy Seed Buns with Cherries & Blueberry Whipped Cream || 30%全麥罌粟籽櫻桃麵包+藍莓鮮奶油


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 06/25/2014

最近櫻桃產季到了,價格不錯又新鮮,買了一大包做水果吃,和鮮奶油一起,夾在麵包裡,風味也相當不錯...照片裡的藍莓鮮奶油,為了拍照,加得較少,事後擠上一大陀,才夠味好吃XD...附食譜做法(recipe included)...

今年夏天,到目前為止,算是涼爽,只有一次到快90F,一般多在70~82F,只有幾次到85F,也因為這樣basil和tomatoes長的超慢,尤其我又晚種,再加上是快夏天時,才自己開始育苗,今年種菜方式,完全是自由式XD,不疾不徐,相當懶惰相當隨性...

家裡的檸檬樹,因為堅持不噴藥,所以春天時,花了不少時間,抓了好多介殼蟲,最近偶然瞥見又有一堆密密麻麻,躲在葉背及枝枒上,趕緊修剪疏枝,讓其通風,一不小心,還剪掉好幾個小檸檬,心疼了好幾下,又把許多尖刺都剪掉,比較不會傷人及好抓蟲,不然每次要抓蟲,都被刺的哇哇叫,我可以了解農人要噴藥的理由,這樣一棵檸檬樹就讓人忙不過來了,後院的那棵蘋果樹也是,更別說多少公頃的果園了,"有機"實在不是一個容易的管理課題...


30% Whole Wheat Poppy Seed Buns with Cherries & Blueberry Whipped Cream (6 buns)
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)

A.
1/2 cup regular whole wheat flour (hard red spring wheat)
1+1/2 cup unbleached bread flour
1 tbsp buttermilk powder (you can replace it with regular milk powder.)
1/2 tsp poppy seeds
1/2 tsp white sesame seeds
1+1/2 tbsp extra virgin olive oil (you can replace it with any kind of vegetable 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 whole milk
6 tbsp water
2 tbsp sugar
3/4 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6份,各滾成球型,鬆弛15分鐘,略桿成小橢圓形,再用法棍整形法,長端與你平行,上下兩邊各折至中線,再由上折下,按壓封住接縫,,再稍為整長,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 6 pieces like cutting a pie. First shape each piece into a small ball. Rest for 15 minutes. Then roll out to a small oval. With long sides parallel to you, fold in from top and bottom sides to meet in the middle. Then fold again from the top to cover the bottom part. Seal it. Roll and stretch it out a bit with cupped hands. 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 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20分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 18-20 minutes. All ovens vary. Adjust your baking time accordingly.


Blueberry Whipped Cream with Cherries
1 cup whipping cream
2 tbsp sugar
4 tbsp blueberry jam
Some fresh cherries (pitted)

Whip the whipping cream and sugar together. Add the blueberry jam and mix well. Add some fresh pitted cherries.
Whipping cream+sugar打發,再拌入blueberry jam即可. 再加上新鮮去子櫻桃.






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