Monday, March 2, 2015

Super Fluffy Milk Yogurt White Bread*Autolysis || 超軟綿牛奶優格吐司*自我分解法


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 02/25/2015

Autolysis or autolyse,"自我分解法",是由法國化學教授Raymond Calvel 提出,
主要功能是要縮短攪拌時間,加快筋性形成,減少因攪拌過久,而造成麵團氧化變白,風味變差,
除此之外,還能讓酵素先開始作用,分解蛋白質及澱粉,提供酵母菌食物...
附食譜做法(recipe included)...


超軟綿牛奶優格吐司*自我分解法(一條) KitchenAid攪拌機製作

不鏽鋼吐司烤模1個,抹奶油

A.
高筋麵粉  400 
原味優格  80克 
溫牛奶  200克 
溫水  40

將以上材料攪拌成團,鬆弛(自我分解)約20~30分鐘

B.*
白糖  36克 
溫水  20克 
鹽  5

C.*
乾酵母  5克 (速酵3~4克)
溫水  16

(速酵一般可直接加,但是給他們一些溫水澡,他們應該還蠻喜歡的XD)

D.*
軟化奶油  14克 (室溫軟化到可以按出凹痕)

*高筋麵粉  50
BC, D之後分次撒入,以避免麵團在攪拌缸中打滑

*這50克高筋麵粉是配方之一的材料,要全部加完
(因為我是使用北美國中西部麵粉,所以有可能要加更多,麵團幾乎不黏手)


混合攪拌及揉麵
B攪勻慢慢分次倒入A中,然後再加入C,同時用2速攪拌,攪拌成團,約7~8分鐘
打成均勻光滑麵糰後,加入奶油,再打成均勻光滑麵糰,約3~5分鐘,
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

基礎發酵及整形
第一次發酵至2倍大,倒出滾成圓球,分成2份
鬆弛15分鐘後,桿成長方形,再像肉桂捲一樣捲起
鬆弛15分鐘,再桿成長方形,再像肉桂捲一樣捲起
放入烤盤,表面噴水

後發酵
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,約至高於吐司模1~2公分,或手指輕按表面,緩慢彈回即可

**山形吐司如果沒發夠,oven spring烘焙膨脹會過度,
而引起旁邊或一邊撕裂歪斜,我的這批,就有一點,不過是受熱不均問題
引起撕裂另一原因是爐溫過高

烘烤
烤箱預熱至350F(177C),烤40分鐘
最後20分鐘,用錫箔紙蓋上
依各家烤箱調整時間




Yogurt White Bread*Autolyse (1 loaf) (KitchenAid Professional 600 stand mixer)

Butter one stainless steel loaf pan 

A.
400g unbleached bread flour  
80g plain yogurt  
200g warm milk  
40g warm water  

Mix all the ingredients above and let rest (autolyse) for 20~30 minutes.

B.
36g granulated sugar  
20g warm water  
5g salt  

C.*
5g active dry yeast
16g warm water

D.*
14g butter, soften


*50g unbleached bread flour
Add in after B and C to prevent the dough from sliding in the mixing bowl.


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 and then mixture. Beat until the dough forms and becomes smooth, about 7~8 minutes.
Add the butter, beat until the dough becomes smooth again.
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.

Fermentation & Shaping
Let the dough rise until double in size. Take the dough out and shape each into a ball.
Divide it into 2 parts and shape each of them into a ball. Rest for 15 minutes.
Roll each out to a rectangle. Then roll it up like a cinnamon roll.
Rest for 15 minutes. Roll each out to a rectangle again. Then roll it up like a cinnamon roll.
Place the shaped dough in the baking pan.
Mist the dough with some water with spray bottle after shaping.

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

Baking
Preheat the oven to 350F(177C), and bake for 40 minutes.
Last 20 minutes covered with foil.
All ovens vary. Adjust your baking time accordingly.





4 comments:

  1. 老師,請問分解法可用於中種、湯種等麵包製法嗎? 謝謝。

    ReplyDelete
    Replies
    1. 不好意思, Kiya,現在才注意到你的留言...
      沒問題!其實在這兒使用的分解法,其實是基本發酵的一部分
      所以和一般麵包製作方式沒啥不同,除了30分鐘後翻面一次的步驟外

      Delete
    2. 你如果參閱我最近的麵包做法,就了解我的意思了...
      我已經不再強調自我分解法,
      因為我的製作方法,已經將其視為基礎發酵的一部分

      Delete
    3. 忘了說,我不是老師,我只是愛研究而已*_^...

      Delete

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