Friday, November 21, 2014

可尔必思面包 Calpico Bun

之前PeggyIrene 介绍过“可尔必思”,我就一直很好奇它是啥呀!偶尔去Kinokuniya时,会顺道去日式超市逛逛,可是我还真的没留意过“可尔必思”呐。
前几天趁午休时间,去买了一瓶“可尔必思”,然后回家马上做面包。
从这面包我吃不出“可尔必思”的味道,但肯定的是面包非常松软。










食谱取自Peggy

材料 Ingredients:

高筋面粉 300g
无盐奶油 12g
盐 3g
炼奶 10g
可尔必思(未稀释)70g
鲜奶 150g
酵母 4g

300g High Protein Flour
12g Unsalted Buttee
3g Salt
10g Condensed Milk
70g Calpico (undiluted)
150g Fresh Milk 
4g Yeast

做法 Method:

1)將鲜奶和可尔必思混合一起。
Combine fresh milk and Calpico together, mix well.

2)加入盐、炼奶然后高粉,再來奶油最后放酵母。
Add in salt, condensed milk, flour, butter and yeast.

3)把所有材料混合后,搓揉成光滑的面团。
Mix all ingredients together then knead till it forms a smooth dough.

4)搓揉结束后,蓋上湿毛巾,等待面团发酵。大概发至2倍大(用手指压下面团不易彈回)取出。
Cover it with wet cloth, let it proofs till double in size.

5)平均分割成10等份,用手把每個面团搓揉成圆球狀,放置烤盘上。(我分割成9等份,约52g一份)
Divide the dough into 10 portions (I divide it into 9 portions approximate 52g each), roll into ball, place them on baking tray.

6)大概漲到二倍大,以160度烤约15~20分钟。(我用200度烤15分钟)
Let it proofs again till double in size. Preheated oven at 160 degree bake for 15-20 minutes. (I bake it at 200 degree for 15 minutes)

7)待涼后,再撒上糖粉即可。(我没撒)
Sprinkle some snowy powder after cooling off. (I skip this)






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

11 comments:

  1. 好棒哦。我觉得这食谱很容易操作哦~

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  2. these buns hv such lovely texture. irresistible..

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  3. 你的面包做得好棒哦, 看起来好软, 有什么秘诀要传授给我吗 ? ^^ 是不是一定要搓到薄膜 ?

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    Replies
    1. Sue,谢谢夸奖。我个人觉得面包的柔软取决于食谱。我没什么特定的秘诀。我通常是用厨师机或者面包机来揉面团的。

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  4. 38说是贵货,我得慢慢培养好贵气才做,呵。。。。。。呵。。。。。。。。
    不如先请我吃一个贵气面包吧,这样很快我就贵气满满了,哈。。。。。

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  5. These buns look really soft and fluffy, curious about Calpico too when I saw at Irene's blog ...hope to try this one day. Have a lovely weekend.

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  6. 我今天长知识了。。。这个可尔必思,我没接触过,谢谢分享。

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  7. 这里真的没见过可尔必思呢,所以来妳家吸吸它的香气才走

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