3/20/2013

Red bean bread 红豆沙面包

red bean bread


看到网友做的面包柔软似棉花,

也用手揉面团做了几次,

就是不能把面团揉到拉成薄膜的程度,

还是做回自己常做的免揉面包。。。

虽然手揉面包不成功,

但还是会再试。。。

感谢分享面包食谱的网友们。。。



这次做的免揉面包材料里,

把3汤匙的普通面粉换成低筋面粉。。

结果出来的效果非常柔软。。

很开心。。。



材料A:5克酵母,150毫升水,3 汤匙糖,3 大匙低筋面粉,
材料B:一汤匙油,一粒蛋,半茶匙盐,1汤匙奶粉,250克高筋面粉 (筛过)。
   馅料适量红豆沙 ( 可在烘培店购买现成的红豆沙)。

Ingredients A: 5g yeast, 150ml water, 3 tablespoon sugar, 3 tablespoon superfine flour.
Ingredients B:1 tablespoon oil, 1 egg, 1/2 teaspoon salt,  250g high protein flour (sifted).             
   Fillingred bean filling ( can get it read-made from baking shop or i will post the detail soon).


做法:


Step to making red bean bread :

材料A:
Ingredients A:
1.)  酵母,糖,水和 3 大匙低筋面粉拌均。
     Mix well yeast, sugar, water and superfine flour.


2.)  盖上锡纸在发酵20分钟。
     Cover with foil for 20 minutes.




料B:

Ingredients B:

3.) 20分钟后打开锡纸,加入盐,油,蛋拌均。

 After 20 minutes, open up the foil.

     Add in salt, oil and egg, and mix well.

4.) 加入高筋面粉和奶粉拌均。

      Add in high protein flour and milk powder, then mix well.

5.) 拌均面糊盖上湿布在温室待发酵2-4个小时至双倍发。
     Cover the batter dough with foil and leave in a warm place,
     and wait for 2-4 hours until the dough rise about double size.

6.) 可盖上包鲜膜再用叉在包鲜膜上插些小洞放入冰箱慢性发酵14-16小时。
     Or cover with plastic wrap, prick some hole on the plastic wrap,
     and keep in the fridge for 14-16 hours to let it slowly rise to double size. 

7.) 发酵好的面糊。
     Fermented batter.

8.) 手沾面粉把面团排气,放到洒了面粉的工作台上揉成团。
     Transfer the batter onto the table, and knead it to become a dough.

9.) 分成每份40克小面团,包入红豆沙。
Shape into small round dough of about 40g and wrap in filling.

10.) 放入搽油的烘盘待发一个小时,
以180度C烘15分钟,取出搽上一层奶油。
Put it into the tray and let it raise to double size(take about 1 hours),
Bake at 180 degree C for about 15 minutes.
Remove and brush some melted butter on top of the bread.



amiliaya-recipe.blogspot.com












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