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)...

Whey=乳清,是我做cheese剩下的...

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)

A.
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.

B.
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)

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10分鐘,打成均勻光滑麵糰,然後將其滾圓,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 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
第一次發酵至2-3倍大,倒出滾圓,像切pie一樣,分成8份,各滾成球型,表面噴水,鬆弛15-20分鐘,再用橄欖型整形法,每一麵糰,稍微用手擴展成扁圓形,將上邊折至中線,調轉180度,再將上邊折至中線,兩邊在中間相遇,用手指沿中線壓出溝槽,再由上方摺下成橄欖型,結合處壓緊,再稍微滾長,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 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.

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

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,在每個麵糰中間切一刀,放上大蒜奶油餡料
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.

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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