Thursday, April 9, 2015

超軟綿新月奶油捲*5分鐘手揉麵團*Super Fluffy Crescent Rolls


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 04/04/2015

Crescent rolls通常是高奶油/白油成分,這個食譜雖然只用一大匙奶油,卻非常香甜軟綿...
一般人的迷思,以為不添加改良劑的麵包,第二天會變硬,
這批麵包放到隔天卻更軟...照片是剛出爐的麵包...
附食譜做法(recipe included)...


新月奶油捲 (12)

鋁平板烤模1個,鋪上烘焙紙

A.
未漂白高筋麵粉  260g 
奶粉  10g
融化奶油  15g



B.
溫牛奶  155g
溫水  40~50g
白糖  30g  
鹽  4g
乾酵母  3g (*或速酵2g,最好直接混在A.麵粉裡)

C.
未漂白高筋麵粉  30g


1.將[A]麵粉與奶粉攪拌拌勻後,將融化奶油均勻撒在其上

2.將[B]攪拌均勻慢慢加入[A]中,攪拌成團

3.將麵團倒出,開始揉麵*,只需5分鐘...

4.滾圓後,放入溫暖烤箱中發酵,下方放置一盤熱水,
以利保溫及保濕(夏天在室溫發酵即可),
進行基本發酵,30分鐘後,進行翻面**,再滾圓,繼續發至2倍大

5.將麵團像切派方式,分成12等分,
將每份桿長捲起後,稍微壓彎成新月形,
一一放入烤盤,表面噴水

6.放入溫暖烤箱中發酵(夏天在室溫發酵即可),
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,手指輕按表面慢慢彈回即可

7.烤箱預熱至350F(177C),約烤18分鐘,依各家烤箱調整時間

*揉麵方式:先用洗衣板搓揉方式,前後來回揉麵,並於過程中加入[C]之30g麵粉,
等麵團較均勻後,將用手掌下方近手腕處,用雙手推出方式揉麵,
每推收兩次,轉動麵團90度,再推,揉至三光(麵團表面略粗糙即可,不須光滑)...
揉麵方式會影響揉麵時間長短...

**翻面作法:將麵團拉長,摺成3摺信件式,轉90度,再將麵團拉長,再摺成3摺信件式

詳細翻面法請參看: 翻面示範在第5分鐘處
https://www.youtube.com/watch?v=ZnxiawZoL4A


第二天的麵包...


Crescent Rolls (12)

Aluminum baking pan, lined with parchment paper

A.
260g unbleached bread flour
10g milk powder
15g melted butter


B.  
155g warm milk  
40~50g warm water
30g granulated sugar    
4g salt  
3g active dry yeast (Or 2g instant yeast. Sprinkle onto the flour in Adirectly.)

C.
30g unbleached bread flour

1. Whisk the ingredients from A, except melted butter, in the mixing bowl.
Sprinkle melted butter evenly onto the mixture.

2. Mix all the ingredients above from B and stir until all dissolves.
Gradually pour onto the A mixture and use a wooden spoon to mix until a rough dough forms.
Start kneading the dough until it's not sticky and almost smooth about 5 minutes.
Shape it into a ball. Place the dough into a separated bowl and cover with a lid or plastic wrap.

3. Put the bowl in a warm oven with a pan of hot water underneath for fermentation.
The hot water helps maintain the temperature and humidity.
Let the dough rise until double in size.

4. Take the dough out and shape it rough into a ball.
Divide it into 12 wedges. Rest for 5~10 minutes. Cover them with a damp towel.
Roll each of them into a flat triangle. Roll it up and bend it a little bit to form a crescent shape.
Place the shaped dough in the baking pan.
Mist the dough with some water with spray bottle after shaping.

5. 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.

6. Preheat the oven to 350F(177C), and bake for 18 minutes.
All ovens vary. Adjust your baking time accordingly.







4 comments:

  1. 啊!那我一次做錯了,我的麵包隔天就硬了。下午再來試次。如果不放奶油,可以放其他液態油嗎?不知有沒有比較詳細的步驟圖?如果第二次發酵到2-3倍大,大約需要多久時間呢?不好意思問題有點多。請多包涵了~~謝謝

    ReplyDelete
  2. 沒問題!麵包鬆軟和每一步驟都有相關...
    可以改成植物油沒問題...
    另一個食譜我有拍整形圖(你說的步驟圖?)...下次會貼...
    我是40~60分鐘,不過要看溫度及基發情況而定...
    你的時間不一定和我的一樣...

    ReplyDelete
    Replies
    1. 您好,我有在FB上請求加入好友(劉曉甄),不知您有收到嗎??

      Delete
    2. 剛剛看到了~已經加你做好友囉~

      Delete

Note: Only a member of this blog may post a comment.