Friday, November 28, 2014

Super Fluffy Whole Wheat Sesame Bread || 超軟綿全麥芝麻麵包*33% Whole Wheat


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 11/24/2014

一般提到較高比例的全麥麵包,印象都是粗糙硬實難嚼,其實只要材料及製作方式稍加調整,33%全麥麵包,也可以超級軟綿又香甜,老小朋友吃起來都不會有困難...附食譜做法(recipe included)...updated...

只要加少許濃醇的芝麻油,就能讓芝麻麵包香味更濃,軟綿又香甜,一點兒也不像33%全麥麵包,K寶和暴龍都不會排斥...

喜歡脆皮的人,剛出爐時,就可以嚐嚐,如果喜歡軟皮的,放涼一下再吃就行了...因為同時也做了好些muffins,所以存放到第三天,不過還是相當軟綿...


Super Fluffy Whole Wheat Sandwich Bread (1 loaf) (KitchenAid Professional 600 standmixer製作)
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)

1 Stainless Steel Loaf Pan, greased 不鏽鋼吐司烤模一個,抹油

A.
2 cups unbleached bread flour
1 cup whole wheat pastry flour (soft white winter wheat)
1 tbsp buttermilk powder (Regular milk powder works fine.)
1/4 cup plain yogurt
1 tbsp ground sesame (pan-roasted first)
1/4 tsp sesame oil
2 tbsp oil

將以上幾項,放在KA stand mixer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.
1/2 cup milk
1/2 cup + 3 tbsp water
3 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,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 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倍大,倒出滾成圓球,分成4份,鬆弛15分鐘後,桿成長方形,將兩長邊摺入,在中線相遇,再像瑞士捲一樣捲起,放入烤盤,表面噴水
Let the dough rise until double in size. Take the dough out and shape each into a ball. Divide it into 4 parts and shape each of them into a ball. Rest for 15 minutes. Roll each out to a rectangle. Fold both long sides in to meet in the middle. Then roll it up like a Swiss roll. Place the rolls in the baking pan. Mist the dough with some water with spray bottle after shaping.

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,約至2-3倍大
Put the shaped dough in the glass loaf pans. Place them in a warm oven with hot water underneath for fermentation. Let rise until double or triple in size.


Baking
烤箱預熱至350 F,烤40分鐘,最後25分鐘調頭,並用錫箔紙蓋上(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 40 minutes. Switch the directions on the rack and cover them with foil for the last 25 minutes.
All ovens vary. Adjust your baking time accordingly.







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