Monday, June 23, 2014

80% Whole Wheat Sesame Buns || 80% 全麥芝麻餐包


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 06/02/2014

這批全麥餐包,其中將近36%麵粉,用的是紅春麥(hard red spring wheat)麵粉,也就是市面上一般的全麥粉(whole wheat flour)...適當的麵包製作方式,既使是高全麥比例,也不會硬實厚重又難嚼...照片裡的綠色蔬菜,是菜園裡每年自己長出來的romaine lettuce,沒啥照顧又擠成一堆,所以個頭都長的不太大,想吃蔬菜沙拉時,就去後院拔些來,倒也相當方便又新鮮...附食譜做法(recipe included)...

又做了另一種果醬,raspberry jam,覆盆子果醬,暴龍和K寶倒樂得很,常常冰箱裡,同時有4~5種果醬,可以選擇,我都做一小罐的量,所以做得快,吃得也快,較新鮮又多樣,也比較不會膩...

K寶放暑假後,我更忙,除了天天教她鋼琴,及查閱她的作業,還要帶她去戶外運動,打網球,打羽毛球,打籃球,騎腳踏車,去動物園,又去YMCA辦了會員,帶她去游泳,因為之前,K寶老是說,她夢到在游泳,看來是想游泳想的緊了,暴龍也想游,所以又開始去Y了,第一次去,我就在一般標準長型游泳池游了10圈(來回算一圈),蛙式+自由式,結果當晚超好睡XD...


80% Whole Wheat Sesame Buns (12 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 cup regular whole wheat flour (hard red spring wheat)
1 cup white whole wheat flour (hard white spring wheat)
1 cup unbleached all-purpose flour (30% blend white whole wheat)
1 tbsp buttermilk powder (Regular milk powder works fine too.)
2 tbsp extra virgin olive oil (can be replaced with any type of vegetable oil)
1+1/4 tsp salt

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 milk
2 tbsp water
2 tbsp honey
1 tbsp sugar
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 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 bowl and cover with a lid or plastic 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,表面噴水,灑上芝麻
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. Then shape each piece into a small ball. Mist each ball with some water and sprinkle with some sesame seeds.

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 pan 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,最後5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 20 minutes. Cover it with foil for the last 5 minutes.
All ovens vary. Adjust your baking time accordingly.






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