Saturday, January 24, 2015

Rosemary Parmesan Crescent Rolls*Wild Yeast || 迷迭香帕瑪將新月麵包捲*野生酵母


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/11/2015

Wild yeast is just as reliable if you keep them happy :)

在養野生酵母之前,總認為野生酵母,不如商業酵母穩定,
做成之成品,品質難控制又不穩定,這也算是一種迷思吧…
其實真實情況,完全不是這樣,野生酵母也不會亂耍脾氣
他們是一群可信賴的工作者,要求不多,只求餬口而已…
附食譜做法(recipe included)


Wild Yeast Rosemary Parmesan Crescent Rolls (12 rolls) (KitchenAid Professional 600 standmixer製作)

1 aluminum baking pan: lined with parchment paper 鋁製烤盤,墊烘焙紙

A.
300g  unbleached bread flour
300g  sourdough starter (See sourdough starter)

Put above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.
將以上材料,依序倒入KA stand mixer大鋼盆裡,稍加攪拌

B.
60g  warm water
60g warm milk
45g  sugar
5g  salt

C.
15g  butter


Mixing & Kneading
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 to Speed 2.
Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 8~10 minutes.
Add 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 plastic wrap.
Put the bowls in a warm oven with a pan of hot water underneath for fermentation.
The hot water helps maintain the temperature and humidity.

B攪勻慢慢分次倒入A中,同時用2速攪拌,攪拌成團,約8~10分鐘
打成均勻光滑麵糰後,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
放入溫暖烤箱中發酵,下方放置一盤熱水,以利保溫及保濕


Fermentation & Shaping
Let the dough rise until double in size. Take the dough out and shape each into a ball.
Rest for 15-20 minutes. Flatten it a bit and divide it into 12 pieces like cutting a pie.
Roll each piece out to a triangle. Use a little bit flour to prevent the dough from sticking.
Roll each triangle up and bend it to a crescent shape.
Mist the dough with some water with spray bottle after shaping.

第一次發酵至2倍大,倒出滾成圓球,鬆弛15-20分鐘
像切pie一樣,分成12份,桿成三角形,由寬端捲起
如黏手,可用一些麵粉防沾黏
捲好後,將其稍微彎成月牙型,放入烤盤,表面噴水


Proofing
Place the shaped dough with the baking sheet in a warm oven with hot water underneath.
The hot water helps maintain the temperature and humidity. Let rise until double in size.

放入溫暖烤箱中發酵,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


Baking
Preheat the oven to 350F, and bake for 20 minutes.
All ovens vary. Adjust your baking time accordingly.

烤箱預熱至350F,烤20~25分鐘
依各家烤箱調整時間







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