Monday, July 28, 2014

Garlic Butter Chive Rolls || 大蒜奶油香蔥麵包

Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 07/27/2014

很久沒做這型麵包了,昨天想說換換口味,烤了一批,結果大受歡迎...製作這批麵包,還廢物利用,用了...附食譜做法(recipe included)...


K寶直嚷: It's soooo good!...自己就K了3個...暴龍則不厭其煩,煮了一小鍋熱熱的marinara sauce拿來沾,說他可以吃上5~6個,這一批,當然不夠這些河馬啃,不過晚餐就全K光了,本想留一些做早餐的...

Garlic Butter Chive Rolls (8 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)

2 cups unbleached bread flour
2 tbsp buttermilk powder (Regular milk powder works fine too.)
1 tbsp olive oil (Can be substituted for any 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.

3/4 cup whey (Can be replaced with water.)
2 tbsp sugar
1 tsp salt
1 tsp active dry yeast (*Not instant yeast/bread machine yeast)

Mix all the ingredients above 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 10 minutes. It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking. Place the dough into a separated bowl and cover with a lid or plasstic wrap, then put the bowls in a warm oven with a pan of hot water underneath for fermentation.

Fermentation & Shaping
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 8 pieces like cutting a pie. Then shape each piece into a small ball. Rest for 15-20 minutes. Then it's just the basic shaping method for batard. Use your fingers to stretch the dough into a small disc. Fold it from the top to stop in the middle. Press and secure it. Flip 180 degree and fold the top down to meet the fist fold in the middle. Press along the middle line to make a groove. Fold the top fold down to cover the bottom one. Seal it tight. Roll and stretch it a bit. Mist each roll with some water.

1 clove of minced garlic
1 tbsp butter (softened)
1 tsp olive oil
pinch of salt
some chives

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. Make a slash in the middle of each roll. Spread with some topping on each roll.

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.

No comments:

Post a Comment

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