9/01/2013

Gelatinized Crispy Bread 汤种脆底面包

Gelatinized Bread

汤种面团做出来的面包真的很柔软。。。

自从试做了一次,就喜欢上了。。

汤种面糊可以一次过煮多一些,分成小份收藏在冷冻室,

要用时取出解冻即可。

汤种面糊可以收藏在冷冻室一段时间,

如果放太久,颜色变灰色就不能再用咯。



材料 A: 汤种面糊
100克高筋粉
500毫升水

材料 B: 汤种面团
210克高筋粉,50低筋面粉,20克奶粉,85克汤种面糊,
6克酵母,50克糖,3克盐,30克蛋,20毫升橄榄油,85毫升水。

材料 C :  脆底
1汤匙低筋面粉,1茶匙糖,适量水。

材料 D : 搽面包表层用
1汤匙蜂蜜,1汤匙水(拌均)


 Ingredients A : Gelatinized Paste
100g bread flour, 
500ml water.

Ingredients B : Gelatinized bread dough
210g bread flour, 
50g superfine flour, 
20g milk powder, 
85g gelatinized starch,
6g yeast, 
50g sugar, 
3g salt, 
30g egg ( 1/2 egg ), 
20ml olive oil, 
85ml water.

Ingredients C : ( crispy ) 
1 tablespoon superfine flour,
1 teaspoon sugar,
some water.

Ingredients D : Topping
1 tablespoon honey, 1 tablespoon water (mix well).


汤种脆底面包的做法。。。
Step for making gelatinized crispy bread..............

                         材料 A:  汤种面糊:
                         Ingredients A:  Gelatinized paste
1.) 把面粉和水拌均,用小火一边煮一边搅拌成糊,熄火取出待凉。
Mix well flour and water, cook over low heat while stirring  into a paste and let cool.

2.) 把面糊分别装入袋子,放进塑料盒,
再放入冷冻室冷藏,要用时取出解冻即可。
Divide the paste and keep in plastic bag.
Place in a container and keep in the freezer.
Defrost the paste whenever needed.

材料:B
Ingredients: B
1.) 把面包材料混合,再拌成粗团。
Mix well all ingredients in ( B ).

2.) 揉至光滑有弹性的面团,盖上保鲜膜待发1个小时。
  Knead mixture until smooth and elastic.
Cover and leave to rise for 1 hour. 

3.) 把发好的面团分成80克小团,盖上布松弛15分钟。
准备好沾底的材料,低粉和糖混合和适量清水。
After an hour, divide into 80g dough.  
Cover and let it stand for 15 minutes.

Next step: 
Get ready the crispy ingredients,
Mix well superfine flour with sugar and some water.


4.) 做造型。。。
Shape the dough......

5.) 把面团底部沾水再沾粉,放入搽油的烘盘里待发50分钟。
Wet the bottom of the dough with water, 
and dip the bottom with flour.
Put it into the greased tray.
 Leave to rise for 50 minutes.

6.) 待发双倍后,放入预热烘炉以190度C 烘20分钟,
取出搽上一层蜂蜜水。
After rise to double size,
Put into preheat oven,  
bake at 190 degree C for 20 minutes,
Remove and brush some topping on top of the bread.

amiliaya-recipe.blogspot.com















No comments:

Post a Comment