Sunday, August 9, 2015

超軟綿棉花糖吐司*五分鐘手揉麵團 || Super Fluffy Cotton Candy Bread


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 08/04/2015

柔軟如棉花糖(cotton candy)的麵包...第三天還是相當軟綿...

附食譜做法(recipe included)...




吐司內部組織照片...


用這麵包做了 暴龍和K寶愛吃的egg salad sandwich,雞蛋美乃滋三明治

問他還可以嗎?  暴龍說:Very good!...



棉花糖吐司 (二條)

美式玻璃吐司烤模2個, 21.5 cm x 11.5 cm x 7 cm, 抹奶油  (如果用2個台式12兩吐司模,將所有材料乘以0.9)

A.
未漂白高筋麵粉  600g (留60~70g,稍後揉麵時加入)
粉 12g
蛋2個 100g
融化奶油  15g

B.
牛奶  160g (室溫)
水  125~161g (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125g試起)
糖  48 
鹽  9g
乾酵母  4.5g (1+1/2小匙) 或速酵3g (1匙)


1.將[A]麵粉及奶粉攪拌拌勻後,將融化奶油及蛋液均勻撒在其上

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:請參考翻面作法一文...

5.第一次發酵至2倍大,倒出,略整為正方形,然後切成4等份,將每份桿成長方形,再像肉桂捲一樣捲起,麵團表面噴水,每一吐司模並排放入2條

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




Cotton Candy Bread (2 loaves)

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

A.
600g unbleached bread flour (save 60~70g for kneading later)
12g milk powder
2 large eggs (100g)
15g melted butter

B.  
160g warm milk  (room temperature)
125~161g warm water (room temperature)*
48g sugar    
9g salt  
4.5g (1+1/2 tsp) active dry yeast Or 3g (1tsp) instant yeast

*If you're not sure of the hydration ratio of your flour, 125g is a good starting point.

1. Whisk the ingredients from A, except eggs and melted butter, in the mixing bowl.
Sprinkle melted butter and egg mixture 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 to a square.
Divide the square into 4 parts. Roll each part out to a rectangle.
Then roll each rectangle up like a cinnamon roll.
Mist the shaped dough and place 2 rolls side by side in each 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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