Tuesday, May 19, 2015

33%全麥優格餐包*5分鐘手揉麵團 || 33% Whole Wheat Yogurt Buns


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 05/17/2015

全麥麵包不但有全穀類的營養,相較於一般白麵粉做成的麵包,也多了麵包應有的麥香...
附食譜做法(recipe included)...


33%全麥優格餐包 (12)

不鏽鋼平板烤模1個,抹上固體奶油

A.
未漂白高筋麵粉  266g 
全麥麵粉*白春麥(可用一般全麥麵粉)  134g 
冷壓初榨橄欖油  18g

B.
原味優格 80g
溫牛奶  98g
溫水  100g (水量依不同麵粉調整)
白糖  32g  
鹽  5g
乾酵母  3g (1小匙) *或速酵2g (1/2~3/4匙)


1.將[A]麵粉攪拌拌勻後,將橄欖油均勻撒在其上

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...先用洗衣板搓揉方式,前後來回揉麵4分鐘,等麵團較均勻後,再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...

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(夏天在室溫密閉容器內發酵即可),進行基本發酵,30分鐘後,進行翻面,再滾圓,繼續發至2倍大 ...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

5.將麵團像切派方式,分成12等分,將每等份滾圓,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20分鐘,依各家烤箱調整時間


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
內有洗衣搓揉式及甩打揉麵技巧:
French bread Danielle Forestier 1
French bread Danielle Forestier 2
手腕揉麵法(在2:25分處)
https://www.youtube.com/watch?v=BiMtyjNK8k0




33% Whole Wheat Yogurt Buns (12)

Stainless steel baking pan, lightly buttered

A.
266g unbleached bread flour
134g whole wheat flour*hard white spring wheat
18g extra virgin olive oil

B.  
80g plain yogurt
98g warm milk  
100g warm water (Water amount varies according to different flour types)
32g granulated sugar    
5g salt  
3g active dry yeast (Or 2g instant yeast)

1. Whisk the ingredients from A, except melted butter, in the mixing bowl.
Sprinkle olive oil 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 dough ferment at room temperature in summer. Mist the dough to prevent skinning.)
Let the dough rise until double in size.

4. Take the dough out and shape it roughly into disc.
Like cutting a pie, divide it into 12 pieces.
Shape each dough into a ball.
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 dough ferment at room temperature in summer. Mist the dough to prevent skinning.)

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


This video shows how to stretch and fold the dough. Start it at 05:00.
https://www.youtube.com/watch?v=ZnxiawZoL4A





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