Wednesday, July 23, 2014

10% Whole Wheat Split Pea Buns || 10%全麥豌豆泥小餐包


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 07/22/2014

上星期天升溫到90F左右,和K寶到YMCA室內游泳池,去游了20圈,消消暑...還好第二天馬上就降至82F,接下來一整週,又回到80F左右的乾爽天氣,比起往年,今年的夏天相當涼爽宜人,到目前為止,只有2~3天,到90F左右,其他時候,大都在75F~82F...附食譜做法(recipe included)...


10% Whole Wheat Split Pea 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.
2 cups unbleached bread flour
1 cup unbleached all-purpose flour (30% blend white whole wheat)
2 tbsp buttermilk powder (Regular milk powder works fine too.)
1 egg
1 tbsp butter


將以上幾項,除了奶油,放在KA standmixer大鋼盆裡,用wire whisk攪拌均勻
Put all the above ingredients, except butter, into the mixing bowl of a stand mixer fitted with a dough hook.

B.
1 cup water
3 tbsp sugar
1+1/4 tsp salt
1+1/2 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,打成均勻光滑麵糰,加入奶油,再打成均勻光滑麵糰,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 5 minutes. Add the butter, beat until the dough becomes smooth again. 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12份,各滾成球型,再將每一麵糰,稍微用手壓扁,桿成中間厚的扁圓形後,將1分餡料包入,將摺面朝下,放在覆上抹油鋁箔紙之烤盤,表面噴水
Let the dough rise until double/triple in size. Take the dough out and shape it into a ball. Flatten it a bit and divide it into 12 pieces like cutting a pie. Shape each piece into a ball. Rest for 15-20 minutes. Then flatten each ball and roll it to a disc. Place 1 part of the filling in the center and wrap it just like making Chinese steamed buns. Seal all edges tightly. Place each of the buns seam side down on a baking pan lined with greased foil . Mist each ball with some water.

Filling
1+1/2 cups cooked split peas
1/4 cup water
6 tbsp sugar
1 tbsp butter

1. Puree the mixture in the blender until smooth.
2. Then place the puree in a sauce pan.
3. Boil and stir constantly until the mixture thickens to almost paste-like.
4. Shape the split peas paste into a ball and flatten it a bit to a disc. 
5. Divide it into 12 pieces like cutting a pie. Shape each piece to a ball.


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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