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).

20 comments:

  1. 做的很好,很拉丝。是值得等待。

    ReplyDelete
    Replies
    1. 薇,是咯。美味值得等待。
      晚上7点我才开始制作,面包出炉已是凌晨了。:)

      Delete
  2. Hi Grace, I heard so much about this bread recipe but I don't think I can try it now until I'm more 'experience' in bread baking.
    Yours definitely '好吃到。。没得商量!非常喜欢' ^-^! Enjoy!

    ReplyDelete
    Replies
    1. Karen, I really like its texture. Give it a try next time :) 我们一起加油!

      Delete
  3. 我前几天拿来试做吐司,竟然不会长高高,失望死了
    不过这面包体真的是很棒!

    ReplyDelete
    Replies
    1. 我本来懒得整型想弄成吐司的,后来又改变主意了。。哈哈。。

      Delete
  4. 面包做过几次都不算成功,有点意兴阑珊了,这个面包大名听过很多次,或许可试试。。。

    ReplyDelete
    Replies
    1. Sue,或许你可以找几个大家推荐的食谱试试。预祝你成功。

      Delete
  5. 看见那拉丝的照片。。。拉呀拉呀。。。
    拉得我心动了,哈哈!!
    我做面包,花4个小时,是常有的事
    我最怕,就是很湿很粘的面团,罢了 XD

    ReplyDelete
    Replies
    1. 这个比一般直接法久一点。本来想制作的前一晚先弄好酵头的,就不会被我搞到三斤半夜的。。嘻嘻。。
      是咯。。粘手的面团很烦人。。

      Delete
  6. 超赞! 扭得好完美。。你太牛了。。。。喜欢喜欢。。

    ReplyDelete
    Replies
    1. Victoria 谢谢你!第一次扭这款面包,有几粒是乱扭一场。。哈哈

      Delete
  7. 拉拉拉拉拉拉拉拉拉拉拉拉拉拉.............

    ReplyDelete
  8. 有拉丝哦,看起来很松软,再长的等待也是值得的吧!

    ReplyDelete
  9. 你们都是做面包的高手,看到我也想试试看。

    ReplyDelete
  10. 天呀!!这太赞了!!那拉丝就让人兴奋啊!!

    ReplyDelete
  11. 非常有名气的面包, 有机会也要试试!

    ReplyDelete
  12. 你的面包造型做得很美!!!!给你多多like ! !!!谢谢你的链接:)

    ReplyDelete
  13. Grace.
    I am aiming for this bread too but like you mention looking at the proofing time I am a bit lazy..hehe
    Yours looks so soft and fluffy. I love your shaping, looks so pretty!
    mui

    ReplyDelete

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