Thursday, December 18, 2014

柠檬奇异籽马芬 (隔夜面糊) Lemon Chia Seed Muffin (Overnight Batter)

马芬面糊也像面包液种那样可以隔夜吗?
因为好奇,所以我尝试了。

烘烤的过程,柠檬香气弥漫着,很清新。
吃的时候,蛋糕的外皮有点脆脆的,内层却很松软而且湿润。
檸檬香气十分浓郁。
如果你和我一样喜欢柠檬,
就会喜欢这款马芬的香气。









食谱取自Jessie


材料 Ingredients:

低筋面粉 160克(过筛)
发粉 1/2茶匙 (过筛)
盐 1/4茶匙
鸡蛋165克 (稍微打散)
细砂糖 210克(可减至205克,我减至150克)
无盐奶油 190克 (融化)
柠檬汁 50克
牛奶 10克
香草精花 1/2茶匙
柠檬皮屑 6克 (约两粒) 
罂粟籽 8克 (我用奇异籽取代)

160g Low Gluten Flour, sifted
1/2tsp Baking Powder, sifted
1/4tsp Salt
165g Eggs(about 4 small eggs), lightly beaten
210g Caster Sugar (can be reduced to 205g, I further reduced it to 150g)
190g Unsalted Butter, melted
50g Lemon Juice
10g Milk
1/2tsp Vanilla Extract
6g Fine Lemon Zest (from 2 small lemons)
8g Poppy Seeds (I replaced it with Chia Seed)
 
做法Method:
 
1)混合过筛的面粉,发粉,盐和奇异籽。待用。
2)用打蛋器,搅打鸡蛋和糖。糖必须分几次加入。然后,加入奶油和香草精华。
3)加入柠檬汁,柠檬皮屑和牛奶。
4)分两三次加入面粉混合物,用打蛋器拌匀。
5)用保鲜膜盖好,放入冰箱冷藏至少12小时。
6)预先把面糊从冰箱拿出来,放在室温约半小时。
7)预热烤箱 160度,放中层。
8)把面糊放在马芬杯里约8或9分满。
9)烤约30至35分钟至熟。

1. Mix flour, baking powder, salt  & poppy seeds in a bowl.
2. Mix eggs with sugar, using handwhisk. Sugar should be added in a few separate rounds. Add butter and vanilla extract.
3. Add lemon juice, lemon zest & milk.
4. Add flour mixture in 2-3 rounds. Mix well with a hand whisk.
5. Cover with cling wrap & refrigerate for at least 12 hours. 

6. Remove the batter & leave it in room temperature for 1/2 hour. In hot weather, you may just need to rest it for 10-15 minutes.
7. Preheat oven to 160C, Bake only. Place rack at middle level.
8. Line a muffin pan with some cupcake liners. Spoon the batter into the liners up to 80-90% full.

9. Bake for about 30-35 minutes or until the cake tester comes out clean. Remove the muffins from the pan immediately & let to cool down completely on a wire rack.
 





I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.

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I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. 

&
I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Wednesday, December 17, 2014

潘多洛黄金大面包 Pandoro Bread

去年买的八星菊花模就是为了做潘多洛面包。
但是,忘了啥理由,去年没做。
每次打开厨房的橱柜,看到这模具,
就一再提醒自己别把它忘了。
终于,尝试了。

这面包的配方, 一句话 Simply Nice !
松软 + 微微的奶香。
Kosong 就很好吃了。


 面包很松软,边切边按着,
切工不佳,切得不工整。
那些气孔,咱们不理它,
面包好吃就够了。嘻嘻。。
希望下次做得更好些啦!




食谱参考君之烘焙网

材料 Ingredients:
葡萄干40克 (这一次没加,想吃plain plain 的)
蛋黄 30克 (我用Omega蛋黄约两颗,取30克而已)
原味酸奶 30克 (我用Greek Yogurt)
酵母粉 3克
奶粉 10克
冰水 40克 (我用鲜奶)
盐 1/4小勺
细砂糖 25克 (我用Demerara糖)
高筋粉 150克
无盐黄油 25克 (我用Lurpak)

40g Raisin (Omitted for this time, simply want to taste a plain bread)
30g Egg Yolk (I used Omega egg yolk approx two egg yolks, take 30g only)
30g Plain Yogurt (I used Greek Yogurt)
3g Instant Yeast
10g Milk Powder
40g Cold Water (I replaced it with fresh milk)
1/4 tsp Salt
25g Castor Sugar ( I used Demerara Sugar)
150g High Protein Flour
25g Unsalted Butter (I used Lurpak butter)


做法 Method:

1)把所有材料放入面包机,使用揉面团的功能,揉面然后进行第一次发酵。(程序完成后,我把面团拿出来,放在温暖处继续发酵约20分钟,直到面团看起来双倍大。)
 Put all ingredients in the bread maker, start Dough Setting function, let it knead and follow by first proofing. (When complete, i take the dough out, and continue the proofing in a warm environment for another 20 minutes,until it is double in size.)

2)第一次发酵完成后,排气,滚圆,松弛15分钟。
 Punch down the dough after the first proofing. Shape into ball, let it rest for 15 minutes.

3)整成一粒大圆球,入模。再进行第二次发酵约一小时。
After that, shape into big ball and place it in the baking pan. Let it rise again for approx 1 hour.

4)放入预热烤箱200度烤20分钟。(温度依据个人烤箱而定)
Bake in preheated oven 200 degree for 20 minutes. ( Temperature is only for reference)




I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.




&

I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Tuesday, December 16, 2014

开心果蔓越莓意式脆饼 Pistachio Dried Cranberry Biscotti

这个配方我个人挺喜欢的。
酥脆之中带有坚果和果干和柠檬和橙的香气。
蛮清新的口感。




和我爱的Flat White一起搭配,
好吃。

 

食谱取自Sashababie  原食谱来自Bon Appetit 杂志

以下是食谱的一半份量,少许更改

材料 Ingredients:

中筋面粉 100克
Demerara 糖 45克 (嗜甜者酌量增加)
燕麦片 25克
泡打粉 1/2 茶匙
苏打粉 1/4茶匙
盐 1/4 茶匙
葡萄籽油 25克
omega 蛋 1粒
柠檬皮屑约 1 汤匙
柳橙皮屑约 1 汤匙
香草精华 1/2 + 1/4 茶匙
蔓越莓干 30克
开心果仁 30克

100g Plain Flour
45g Demerara Sugar (Add more if you prefer sweeter)
25g Instant Oat
1/2tsp Baking Powder
1/4tsp Baking Soda
1/4tsp Salt
25g Grapeseed Oil
1 Omega Egg
approx 1tbsp Lemon Zest
approx 1tbsp Orange Zest
1/2tsp + 1/4tsp Vanilla Extract
30g Dried Cranbnerry
30g Pistachio Nuts

做法 Method:

1)把前六样材料放入搅拌盆里混合均匀,加入油,再混合。
Put the first six ingredients in a mixing bowl and mix well. Add in oil, mix well.
 
2)加入打散的鸡蛋、柠檬和橙皮屑还有香草精华,拌成团直到无粉粒。
Stir in egg, zest and vanilla extract until the mixture starts forming clumps. Continue kneading until no floury patches remain.

3)大致成团后,加入坚果和果干,轻轻拌入面团中。
Add the fruit and nuts and knead gently until evenly distributed through the dough.

4)把面团放在撒上少许面粉的按板上。撒些手粉,然后塑型,整成成长条状。
Turn the dough onto a lightly floured surface. With lightly floured hands, rolled the dough into a log shape.

5)送入预热烤箱180度烤30分钟。取出放凉后,用锯齿刀切薄片,切面朝上把饼干排在烤盘上,再以120度烤40分钟。
Bake at preheated oven 180 degree for 30 minutes. Remove it from oven,  using a serrated knife, cut the dough into slices approx 1cm thick, then lay them cut-side down on the baking sheet. Bake for another 40 minutes at 120 degree.







I am linking this post to the Bake Along event # 72 created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids


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I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.




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Monday, December 15, 2014

奥利奥芝士杯子蛋糕 Oreo Cheese Cupcake

芝士和Oreo结合的香气超赞的。
再加一层巧克力奶油,再搭配酸酸甜甜的梅果,
对我来说是一种难以抵挡的诱惑。
随喜地增加多一些oreo饼干,吃得开心满足。


用白巧克力制成的雪花来装饰它,
有没有圣诞节的feel?


 我在想这款蛋糕用纸杯来制作的话,
是不是不要把纸杯撕开比较好?
用小叉子或小汤匙,
一勺一勺慢慢地吃,
吃出不同层次的口感,发现小惊喜。



食谱取自Ann   也可参考May


奥利奥饼干层材料 Cake Base Ingredients:
160克奥利奥饼干 (取出馅料,捣碎)
80克融化奶油

160g Oreo cookies, remove the cream and crush it or grind coarsely
80g Melted butter

奥利奥饼干层做法 Method to Prepare Cake Base:
1)将融化奶油加入饼干碎里,混合均匀。
2)取出适量的饼干碎,轻轻挤压在纸杯里。放入冰箱冷藏备用。

1) Mix crushed Oreo cookies with melted butter, combine well.
2) Press them firmly on the base of the cupcake liners and chill in the refrigerator for later use. 


巧克力层材料 Chocolate Ganache Cream Ingredients:

巧克力层食谱取自君之

黑巧克力70克,动物性淡奶油60克,黄油10克
70g Chocolate, 60g  Dairy Whipping Cream, 10g Unsalted Butter

巧克力层做法 Method to Prepare Chocolate Ganache Cream:

1) 把黑巧克力和黄油切小块,放入大碗里。倒入动物性淡奶油。
2) 隔水加热,并不断搅拌,直到黄油和巧克力完全融化。

1) Place the chopped chocolate and butter in a bowl. Add in dairy whipping cream.
2) Using double boil method, boil method 1, stir constantly until the chocolate and butter are melted.


芝士内馅材料 Cream Cheese Filling Ingredients:
250克乳酪奶油 (室温)
70克黄糖
3粒鸡蛋
1茶匙香草精华
1汤匙鲜奶
100毫升酸奶或者优格乳
3汤匙面粉(过筛)
70克奥利奥饼干(取出内馅,切半)

250g Cream cheese (room temperature)
70g Sugar
3 Eggs
1 tsp Vanilla extract
1 tbsp Fresh milk
100ml Sour cream/natural yoghurt
3 tbsp Plain flour - sifted
70g Oreo cookies (remove cream and break into quarters)


芝士内馅做法 Method to Prepare Cream Cheese Filling:
1)乳酪奶油和糖搅打至光滑。
2)加入优格乳,牛奶和香草精花,混合均匀。
3)逐一加入鸡蛋打均,再加入过筛的面粉混合均匀。
4)最后加入奥利奥饼干,用橡皮刮刀稍微搅拌。
5)将面糊倒入杯子里,放入预热烤箱150度烤30分钟。
6)待蛋糕冷却后,倒入巧克力内馅,冷藏至少四小时以上,再随喜好装饰即可。

1) Beat cream cheese and sugar until smooth and creamy.
2) Add sour cream, milk and vanilla extract, mix well.
3) Add eggs, one at a time, beating after each just until blended and add 3 tbsp sifted flour into it and mix well.
4) Lastly add in Oreo cookies and fold in with a rubber spatula and pour into prepared baking pan.
5) Bake at pre-heated oven at 150 degrees C for about 30 minutes.
6) Leave cheesecake to cool completely. Spread chocolate ganache cream on it and decorate as desire or just dust some icing sugar on top.
Chill cheesecake for few hours before serve.







I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.


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I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.




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Friday, December 12, 2014

可尔必思轻乳酪蛋糕(免乳酪版) Calpico Cheesecake (without cheese version)

之前买的可儿必思,为了物尽其用,
就试做了这个免乳酪版的轻乳酪蛋糕。
减了糖的份量,还是觉得稍甜。
个人觉得如果微甜的话,酸酸甜甜的口感就完美了。
比起可尔必思面包,这个蛋糕吃得出可尔必思的味道哦!
以假乱真的轻乳酪蛋糕,吃起来还真不赖! 










食谱取自多多开伙

材料 Ingredients:

可尔必思乳酸菌发酵乳 50g
开水 50g (我用可儿必思替代)

植物油 20g (我用葡萄籽油)
低筋面粉 30g
玉米粉 5g
蛋黄 2 个 (我用Omega蛋)
蛋白 2个 
细砂糖 40g ( 我用Demerara糖 30g,可以再减我觉得还是有点甜)
盐 1/4 小匙
柠檬汁 1/2小匙

备注: 可尔必思乳酸菌发酵乳50g+开水50g是用来沖泡, 可尔必思+水亦可以100g的优格乳取代

50g Calpico
50g Water (I replaced it with Calpico)
30g Low Protein Flour
5g Corn Flour
2 Egg Yolk (i used Omega egg)
2 Egg White
40g Sugar (I used Demerara Sugar and reduced it to 30g, still finding it sweet)
1/4 tsp Salt
1/2 tsp Lemon Juice

Remark: Can replace the Calpico and water with 100g of Yogurt is you wish.

做法 Method:

1)六寸蛋糕烤模底层铺烘培纸备用(活动烤模,需先以铝箔纸包覆底层);烤箱预热160度。
Prepare a 6 inch cake pan and wrap the bottom of the cake pan with aluminum foil. Preheat the oven to 160 degree.

2)可尔必思、水及油倒入盆中拌勻,以小火煮至锅边冒小泡即可熄火,筛入粉类拌勻后,加入蛋黃拌勻。

Mix Calpico, water and oil well. In a saucepan,  gently heat the mixture until there are tiny bubbles around the edges. Turn the heat off, sieve in low protein flour and corn flour, then add in egg yolk. Combine till incorporated.

3)取另一盆放入蛋白、盐及柠檬汁,分三次加入糖並打至8分发。
In a separate mixing bowl, put egg white, salt and lemon juice together, beat egg whites until frothy. Add sugar in a few rounds & beat until soft peaks.

4)取1/3的蛋白霜加入(2)中拌勻,再倒回剩余的蛋白霜中,以奶油刮刀轻轻拌勻。
Take 1/3 of egg white mixture and add into the egg yolk mixture, mix well. Then gently add in the rest of egg white and mix until well combined.

5)將蛋糕糊倒入蛋糕烤模中,轻敲桌面二下敲出大气泡,另取一盘注入水,並放入蛋糕烤模,放进预热好的烤箱中,烤45-50分钟。

Pour the batter into cake pan, tap the pan lightly on a table top to get rid of air bubbles in the batter.
Bake it in a water bath,for 45-50 minutes.

6)烘烤完成后取下铝箔纸放至冷却即可 ,蛋糕冷却后会內缩且边缘会自动脱离,可直接倒扣取出。冷藏后食用更美味。
The cake will shrink after cooling down. Chill in the refrigerator before serve.


 

Sunday, December 7, 2014

巧克力香蕉马芬 Chocolate Banana Muffin

简单的材料,轻轻拌拌,
就有好吃的马芬。
喜欢这样的食谱。
也许是我用的香蕉不是十分熟烂,
所以香蕉味不是很浓郁。
但是这不影响这款马芬的美味。








食谱取自Diana
(以下是原食谱一半的份量,材料的份量有少许更改尤其是糖)

食谱 Ingredient :

约两条香蕉 (捣成泥)
葡萄籽油 40ml 
Omega蛋 27g
Demerara糖 40g (甜度已减)
面粉 47g
全麦面粉 47g
无糖可可粉 15g
苏打粉 半茶匙
发粉1/8茶匙
迷你巧克力豆 90g

2 medium bananas, mashed
40ml Grapeseed oil
27g Omega egg40g Demerara Sugar  (already reduced)
47g Plain Flour

47g Wholemeal Flour
15g Unsweetened Cocoa powder
1/2 teaspoon Baking Soda
1/8 teaspoon Baking Powder
90g Mini Chocolate Chips


做法 Method:
1)香蕉泥、油和蛋一起搅拌均匀。
In a large bowl, whisk together the mashed bananas, oil and egg.

2)加入面粉、发粉、苏打粉、可可粉和糖,拌匀。
Add the flour, baking powder
, baking soda, cocoa and sugar. Using a wooden spoon or spatula, stir the mixture until the flour is just incorporated.

3)加入巧克力豆拌匀。(切记不要过度搅拌)
Add the mini chocolate chips and mix just to combine. Do not over-mix!

4)把面糊放入马芬模,以175度烤20-25分钟。
Spoon into muffin pan, bake at 175°C for 20-25 minutes.








 I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.

Friday, December 5, 2014

绿茶缎带蛋糕

这粒非常绿茶的蛋糕要献给我娘。
心形和缎带的部份做得不好。
我用的纸卡太薄,面糊也有点黏稠,
所以把心形弄到乱七八糟。
因为执着,
所以即使知道不完美还是坚持了。
希望我娘笑纳。








                                             * 这张图上传于7/12


食谱取自MoMo
细节请参考食谱中的制作图片

蛋糕材料:

鸡蛋(大号)3个  (用Omega蛋)
低粉75g  
抹茶粉5g 
细砂糖60g (我放40g)
牛奶50ml 
色拉油30g 

蛋糕做法:
1)全蛋加糖打发至蛋头能划出8字且短时间不消退。
2)分次筛入低粉和抹茶粉。快速切拌拌匀。
3)倒入温热的牛奶和油。快速拌匀。
4)入模。170度烤30分钟。

5)组合蛋糕时我用了意大利奶油蛋白霜,夹层加入巧克力珍珠。


心形图案材料:
黄油20g
细砂糖20g (我放10g)
低粉20g
蛋白20g

心形做法:
1)在厚纸片上用刀刻出心形。
2)黄油软化后加糖拌匀。
3)筛入低粉。用刮刀拌匀。
4)分次加入蛋白。拌匀至顺滑状态。
5)取少许面糊放纸片空心处用挂板抹平,拿起纸片。
6)将做好的心形面糊放入冰箱冷冻待用。

抹茶缎带材料:
低粉35g
抹茶粉 5g
细砂糖30g (没加)
鸡蛋(大)1粒 (用Omega蛋)

蛋白 (大)1粒(用Omega蛋)
细砂糖 10g 

缎带做法:
1)低粉、抹茶粉、糖过筛。倒入打散的全蛋。
2)用搅拌器搅拌均匀。
3)蛋白加10g糖打至8成发。加入抹茶面糊拌匀。
4)倒在冻硬的心形面湖上。
5)抹平,170度烤约9分钟。
6)烤好后放凉裁成条围在模具四周。












Wednesday, December 3, 2014

北海道戚风蛋糕 Hokkaido Chiffon Cake

很久没做戚风蛋糕,制作北海道蛋糕,分蛋时,紧张兮兮地,唯恐蛋白沾上一丁点蛋黄。所以每分一粒蛋后马上把蛋白倒进搅拌碗。还好没出错。。

记得去年用君之的食谱做过北海道蛋糕,当时蛋糕回缩了但是没裂开。
这一回,这个食谱,蛋糕烤好后没回缩很多,但是裂纹明显。我好像低估了我家烤箱的温度,下次再做,我得降低温度来烤。值得一提的是,这个食谱的特点是隔水加热液体哦!

还好看上去丑丑的蛋糕有软绵好吃的口感,让人欣慰。
 




材料 A:
栗米油 60克(我用葡萄籽油)
牛奶 80克 (我用北海道牛奶)
低筋面粉 100克
蛋黄 5粒 (我用 Omega鸡蛋)
香草精 1/2茶匙 (我用香草精华)

材料B:
蛋白 5粒
糖 90克 (我用赤砂糖70克)
塔塔粉 1/4茶匙 (没放)

内馅材料:
蛋黄粉 20克
牛奶 70克 (我用北海道牛奶)
糖30克 (我用赤砂糖20克)
香草精1/2茶匙 (我用香草精华)
动物性奶油 50克

A. Ingredients:
60g corn oil (I use grapeseed oil)

80g milk (I use Hokkaido milk)

100g top flour 
5 egg yolks (I use Omega eggs)
1/2 tsp vanilla essence (i use vanilla extract)

B. Ingredients:
5 egg whites
90g sugar (I use 70g of brown sugar)
1/4 tsp tartar powder (omitted)

Ingredients for filling:
20g custard powder
70g milk (I use Hokkaido Milk)
30g sugar (I use 20g brown sugar)
1/2 tsp vanilla essence (I use vanilla extract)

50g whipping cream
 

内馅做法:
蛋黄粉、牛奶和香草精华混合均匀。加入与糖一起打发的动物性奶油里,拌匀。
Method for filling: Mix custard powder with milk and vanilla essence. Add to the whipping cream and sugar, whisk with electronic mixer.

蛋糕做法 Method for cupcake:

1)栗米油和牛奶混合后隔水煮至微温,熄火。
Mix corn oil and milk together in a medium bowl, place it over a double boiler, cook with low heat, stir well. Remove the bowl from heat when the milk mixture turns warm. 

2)逐一加入蛋黄,搅拌均匀后筛入面粉,拌匀。
Add egg yolk, one at a time. Then add vanilla essence, stir well the mixture. Add the sift flour, mix the mixture until smooth.

3)砂糖分三次加入蛋白里打发至硬性发泡。
Using an electronic mixer, whisk the egg white and add the sugar in three batches. The egg whites has to whisk until stiff peak.

4)取1/3蛋白霜拌入蛋黄糊里,拌匀。再拌入剩余的蛋白霜。
Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture. 

5)将面糊倒入四方纸杯里,以140度烤20分钟、然后转150度烤15分钟。(我用160度烤20分钟,150度烤10分钟)
Fill up 3/4 of the cupcake linear. Bake in preheat oven at 140C for 20 mins then 150C for 15 mins.





 I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.


Wednesday, November 26, 2014

五千块老式面包 5 Thousand Dollars Bread

一直想做这款面包,但是一直没有动力。特别是看了它的发酵时间,三个阶段约4小时左右。好漫长啊。。
原本打算制作的几个日期,都因为自己懒散,一拖再拖,结果遥遥无期。
大概是要休假了,心情特别不一样,昨晚我终于一鼓作气,动手了。

还好我做了,不做真的会后悔没尝试。
因为面包组织太棒太赞了。
好吃到。。没得商量!非常喜欢。











食谱参考Aunty YoungVictoria Bakes
原食谱爱和自由

材料 Ingredients:

以下材料是原食谱的一半份量 
酵头:
高筋面粉105克
低筋面粉45克
细砂糖12克 (我用赤砂糖)
即发干酵母3克
水120克

主面团:
高筋面粉105克
低筋面粉45克
细砂糖48克 
(我用赤砂糖)
盐1/2+ 1/4匙
奶粉12克
蛋45克
水27克
黄油36克

表面装饰:融化的黄油

*This is half amount of the original recipe.

Starter dough:
105g High Protein Flour
45g  Low Protein Flour 
12g Caster Sugar (I use brown sugar)
3g Instant Yeast
120g Water

Main Dough:
105g High Protein Flour
45g Low Protein Flour
48g Caster Sugar ( I used brown sugar)
1/2tsp + 1/4tsp Salt
12g Milk Powder
45g Egg
27g Water
36g Unsalted Butter

做法 Method:

1)混匀所有酵头材料,放在温暖处发至膨胀,内部组织呈蜂窝状,约2小时。
Combine all starter dough ingredients together and let it sit in a warm environment to rise till it looks like “honeycomb”. This process takes approximately 2 hours.

2)将1与主面团中除黄油以外的所有原料放在一起揉至面筋扩展,表面光滑。  
Mix the above with main dough ingredients except butter and knead till shinny and non-sticky.

3)加入黄油揉至扩展阶段,放温暖处发至2倍大,约1小时。
Incorporate butter and knead till the dough becomes pliable. Place it in a warm environment and let it rise till double in size, approximately 1 hour.
 
4) 将面团取出,平均分割成6份,整型(细图看爱和自由部落格), 排放在涂油后的烤盘,进行最后发酵约60 分钟。
*整型时,面团有少许粘手,我用适量(不多)手粉,就ok了。  
After the dough has risen, punch dough down, without resting the dough, divide it into 6 portions, shape it (For shaping details, kindly refer to Ai & Zi You's blog) , arrange the shaped bun into oiled baking pan and let it rise till double in size, about 1 hour.
*A little bit sticky when I try to shape the bun. I used some (not much) extra flour to help.
 

5) 最后发酵结束,送入预热180℃的烤箱,下层,上下火,30分钟左右。
Bake in preheated oven of 180 degrees C on lower rack for 30 minutes.

6) 出炉后,立即刷融化的黄油。  
Once out of oven, brush rolls with melted butter. 










I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).
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