Tuesday, October 21, 2014

Halloween Mini Pumpkin Buns || 萬聖節迷你南瓜麵包*9% Whole Wheat


Photos:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 10/15-16/2014

黃澄澄,超可愛的迷你南瓜麵包,可以輕易的在Halloween party上,贏得眾人矚目的眼光,對小朋友,更是有抵擋不住的吸引力,K寶拿著把玩了許久才吃,出爐時,連對豆沙餡沒興趣的暴龍,也迫不急待的說: Give me one!...加映***超簡單黑豆沙餡製作法***...不少人喜歡豆沙餡,但礙於做工繁複,因而購買現成的,往往成分標示不明或添加防腐劑,或裹足不前,乾脆來個沒餡的,有餡的麵包,還是會為美味加分...加貼黑豆沙餡照片...附食譜做法(recipe included)...updated 10/22/2014...

我從小就不太喜歡吃非常軟滑的豆沙餡/蓮蓉餡,我猜想,是和我不喜歡軟滑custard餡,類似的原因吧,而較愛有點texture的整顆紅豆的豆沙餡,事實上,連皮一起的豆沙餡,較健康營養,包括了豆皮的營養及纖維素,在製作過程上,也簡化許多,是自己慢慢摸索,累積經驗而領悟出來,長久以來,一直是自己在家自製豆沙餡方法...另外一般豆沙餡,油脂量加的令人咋舌,我自己比較喜歡"一匙油"的清淡,覺得口感相去不遠...喜歡口感更細膩的人,在果汁機裡,用高速打久一些即可...

這種墨西哥黑豆,家裡Taco Tuesday時,常常用來放在burritos/quesadillas裡,我常常煮一大鍋,剩下的就加點糖再煮過,當甜湯吃,後來乾脆拿來做甜餡...




第一張照片裡,kitchen towel上的超可愛火雞,是暴龍的aunt繡的,送我們好多年了,一直捨不得用,拿來拍照剛好 :P...照片裡的crabapples,是和K寶去散步時,在公園池邊摘的,雖然不是很好的示範,但是菓子實在太誘人了,又掉了一地,覺得很可惜...



9% Whole Wheat Black Bean Pumpkin 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+1/2 cups unbleached bread flour
1 cup unbleached all-purpose flour (30% blend white whole wheat)
1+1/4 cup buttercup/kabocha squash puree (1 cup cooked squash + 1/4 cup water, pureed in a blender)
1 tbsp sunflower seed oil


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

B.
1 cup water
2 tbsp sugar
1+1/4 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10分鐘,打成均勻光滑麵糰,加入油,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 10 minutes. Add the oil, 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 plastic 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,鬆弛15分鐘,將每一球桿成扁圓形,將餡料分成12等份,包入餡料,包好後倒放,用烹飪用棉繩綁起,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. Then shape each piece into a small ball. Rest for 15 minutes. Then roll each ball into a disc. Divide the filling into 12 parts. Place one part of filling on a disc. Wrap it just like making Chinese steamed buns. Seal all edges tightly. Place it upside down and use a kitchen twine to tie the bun. Mist each bun with some water.

Filling
1+1/2 cups cooked Mexican black beans 1+1/2杯 煮熟墨西哥黑豆
1/2 cup water 1/2杯 
6 tbsp~1/2 cup brown sugar 1/2杯 紅糖
1 tbsp sunflower seed oil 一大匙植物油

將黑豆+水+紅糖,用果汁機打至光滑泥狀,倒入平底鍋(放一大匙油),用中小火慢慢炒至成團
Puree the mixture except oil in the blender until smooth.
Then place oil and the puree in a 10" stainless steel frying pan.
Use medium low heat to cook.
Stir constantly until the mixture thickens to the consistency of mashed potato.

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,至體積大約增加50%
Place the shaped dough with the baking pan in a warm oven with hot water underneath for fermentation. Let rise until the volume increases about 50%

Baking
烤箱預熱至350F,烤25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 25 minutes. Cover it with foil for the last 5 minutes.
All ovens vary. Adjust your baking time accordingly.






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