Tuesday, August 25, 2015

37%全麥巧克力豆吐司*五分鐘手揉麵團 || 37% Whole Wheat Chocolate Chocolate Chip Bread


Photos:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 08/23/2015

這型double chocolate的巧克力麵包,加上巧可力豆,

讓K寶和暴龍非常喜愛,暴龍吃了一片,就沒再吃了,

我問他:既然喜歡,為什麼不多吃一些?...

附食譜做法(recipe included)...


暴龍說:太rich了...

我聽了忍不住大笑出來,

原來他以為是非常高油脂高熱量的面包,K寶也以為是,

我說是37%全麥麵包,兩人都不相信...

這番話讓我感到很有成就感,

全麥麵包能被錯認為高油脂高熱量的麵包,

而不是習慣性的被認為是難吃的麵包,正是我一直努力研究的目標...



37%全麥巧克力豆吐司 (一條)

美式玻璃吐司烤模1個, 21.5 cm x 11.5 cm x 7 cm, 抹奶油
(如果用台式12兩吐司模,將所有材料乘以0.85或0.9)

A.
未漂白高筋麵粉  150g (保留30g,稍後揉麵時加入)
白春麥全麥麵粉 100g (可用一般全麥麵粉代替)
未漂30%白春麥中筋麵粉 100g (可用一般中筋麵粉代替)
葵花子油  10g

B.
牛奶  124g (室溫)
水  117~135g (室溫)(水量依不同麵粉調整,如不清楚自己的麵粉吸水性,請由117g試起)
可可粉 17g
紅糖  42 
鹽  5g
乾酵母  2g (3/4小匙) 或速酵1.5g (1/2匙)

C.
半苦甜巧克力豆(semi-sweet) 50g



翻面及整形過程...這次買到的chocolate chips開花了XD (bloom),chocolate bloom一般對口感及風味沒影響,不過上次買到法國進口的巧克力餅乾也是這樣,看到整塊都是白白的,就有點沒胃口了,所以還是拿去退了...



1.將[A]麵粉攪拌拌勻後,將油均勻撒在其上

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,麵團非常黏手是正常現象,等麵團較均勻後,如還黏手,可適度灑一點點麵粉,再用手掌下方近手腕處,用雙手推出方式揉麵,每推兩次,轉動麵團90度,再推,揉至麵團表面略粗糙即可,不須光滑...詳細揉麵方式,請參考五分鐘手揉麵團一文,內有揉麵全程影片...

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 ...翻面作法:請參考上圖3~8步驟...

5.,繼續發酵(第一次發酵)至2倍大,倒出,略整為正方形,然後切成2等份,將每份桿成長方形,將25g巧克力豆均勻撒在表面,再像肉桂捲一樣捲起,麵團表面噴水,將2條捲好的麵糰,並排放入吐司模

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,以利保濕,作第二次發酵,高度約發至9~10公分,或手指輕按表面,緩慢彈回即可

7.烤箱預熱至325F,烤40分鐘,最後20分鐘,用錫箔紙蓋上,依各家烤箱調整時間
*一般鋁製烤模,烤溫用350F/177C


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:(要忍耐一下前面的廣告)
http://video.pbs.org/video/2250836815
手腕揉麵法(在2:25分處)
https://www.youtube.com/watch?v=BiMtyjNK8k0




這次的組織,沒有前幾天做的那批漂亮,先前的那批,成絲非常細膩,口感相當綿密,但那批因為實驗性質,沒有拍照,想來有點遺憾...



37% Whole Wheat Chocolate Chocolate Chip Bread (1 loaf)

1 glass loaf pans  21.5 cm x11.5 cm x 7 cm , lightly buttered

A.
150g unbleached bread flour (save 35g for kneading later)
100g white whole wheat flour (Can be replaced with regular whole wheat flour.)
100g unbleached 30% blend white whole wheat all-purpose flour (Can be replaced with regular all-purpose flour.)
10g sunflower oil

B.  
124g warm milk  (room temperature)
117~135g warm water (room temperature)*
17g cocoa powder
42g brown sugar    
5g salt  
2g (3/4 tsp) active dry yeast Or 1.5g (1/2 tsp) instant yeast

*If you're not sure of the hydration ratio of your flour, 117g is a good starting point.

C.
50g semi-sweet chocolate chips

1. Whisk the ingredients from A, except sunflower oil, in the mixing bowl.
Sprinkle 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.
*For video demo of 5 minute-knead dough, please watch the video at the link below:
http://anniebroulik.blogspot.com/2015/04/blog-post_2.html

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 to a square.
Divide the square into 2 parts. Roll each part out to a rectangle.
Sprinkle 25g chocolate chips evenly onto each rectangle.
Then roll each rectangle up like a cinnamon roll.
Mist the shaped dough and place 2 rolls side by side in the loaf pan.

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 to 9~10 cm in height.
(Let dough ferment at room temperature in summer. Mist the dough to prevent skinning.)

6. Preheat the oven to 325F, and bake for 40 minutes.
Last 20 minutes covered with foil.
All ovens vary. Adjust your baking time accordingly.
*For regular aluminmun loaf pans, use 350F(177C)


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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