Thursday, April 16, 2015

雛菊雞蛋奶油捲*5分鐘手揉麵團*Crispy & Fluffy Daisy Rolls


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 04/15/2015

這種日式花型麵包,我用了雞蛋及少許奶油,增加其外酥內軟的口感...
暴龍出爐時,就迫不及待吃了一個,隔天早餐更破例吃了兩個...
因為這種麵包造型略繁瑣,所以去年做過一次後,便沒再做過...
附食譜做法(recipe included)...


雛菊雞蛋奶油捲 (12) 我做了8個,結果太大,做成12個應該比較好

鋁製平板烤模1個,鋪上鋁箔紙及抹油

A.
未漂白高筋麵粉  200g 
未漂白中筋麵粉  60g 
奶粉  10g

B.
雞蛋一個 50g (不含殼淨重)

融化奶油  15g
溫牛奶  75g
溫水  67~77g (依麵粉調整...如不確定,最好先由67g水量先試作)
白糖  35g  
鹽  4g
乾酵母  3g (1小匙) *或速酵2g (1/2~3/4匙)

C.
未漂白筋麵粉  30g (一定要加入)


1.將[A]麵粉與奶粉攪拌拌勻

2.將[B]依序加入,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...揉好之麵團稍微黏手...

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.將麵團稍微拉成長方形,然後切成12等分(我做8個太大)
將每份桿長捲起後,如下圖整形,一一放入烤盤,表面噴水
整形時如黏手,可以使用一些麵粉來幫助桿麵





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,
約至體積增加50~60%,刷上蛋液(1個蛋+1大匙水)

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



Daisy Rolls (12) I made 8 rolls but turned out to be too big. 12 would be just right.

Aluminum baking pan, lined with foil and lightly greased

A.
200g unbleached bread flour
60g unbleached all purpose flour
10g milk powder

B.  
1 large egg (50g without shell)
15g melted butter
75g warm milk  
67~77g warm water (Water amount varies according to different flour types)
35g granulated sugar    
4g salt  
3g active dry yeast (Or 2g instant yeast. Sprinkle onto the flour in Adirectly.)

C.
30g unbleached all purpose 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 roughly into a rectangle.
Divide it into 12 rectangles. Roll each of them into a flat rectangles.
Follow the shaping instruction images above and shape them into rings.
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 50~60% increase in volume. Brush with egg wash=1 egg+1 tbsp water.

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





8 comments:

  1. 謝謝您!很棒的食譜!做完再與您分享

    ReplyDelete
    Replies
    1. 沒問題!謝謝留言!
      如果有碰到問題再告訴我...
      祝你順利成功!

      Delete
  2. just find your blog.. wow.. so good!

    ReplyDelete
    Replies
    1. Thanks, Ellie! Welcome! Please stop by and chat when you have time :)

      Delete
  3. 終於盼到你拍分解步驟圖了!!
    想像力不好的我,常在你的文字敘述中打結*&*%$# 然後就放棄,不然就是做出來超醜之類的..

    ReplyDelete
    Replies
    1. 哈...怎麼不早說?!...早說就不用受這麼多苦了XD...
      其實我很懶...既使說了,我也可能只考慮看看...ㄎ...
      這次是被烘友碎碎念受不了...才拍的...

      Delete

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