Sunday, 16 March 2014

五千元的老式面包 (5 Thousand Dollars Bread )

前人种树后人凉
来形容这5千元老式面包,一点也不为过。
要不是食谱主人- 李师傅为求心头好,
一掷千金买取配方;
要不是面包大师 - 爱和自由,大爱无私的分享,
上载此难得的好配方;
要不是VictoriaVeronica的美好分享,
今天这5000大洋的面包就不会出现在我家了。
所以,感恩!  








超超松软的甜面包。
Super soft sweet buns.



The Chinese proverb with the meaning "we reap the efforts of our forefathers" really befits this situation. 
If Master Lee hadn't bought this recipe; 
if the master baker who wrote the book "爱和自由" hadn't published this wonderful recipe;  
if bloggers Victoria and Veronica hadn't shared this recipe online, 
this "5 Thousand Dollar Bread" would not have made it to my blog. Therefore, I would like to express my greatest gratitude to them.









食谱摘自 :<跟爱和自由一起做面包>(第64页)
材料: ( 1/2原食谱分量)
酵头:
高筋面粉105克
低筋面粉45克
细砂糖12克
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
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
1。将酵头中的原料混匀,放温暖处发至膨胀后回落,内部呈蜂窝状(约80分钟)。
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。
3。加入黄油揉至扩展阶段,放温暖处发至约2倍大(60-70 分钟)。
4。将面团取出,平均分割成6,份然后搓圆,排放在涂油后的烤盘,进行最后发酵约45 -60 分钟。
5。最后发酵结束,面包表面刷上蛋液,送入预热180℃的烤箱,下层,上下火,30分钟左右。
   




Recipe adapted from : Veronica's Kitchen

Ingredients: (Below is half the amount of the original recipe)
Starter dough:
105 g bread flour
45 g plain flour
12 g castor sugar
3 g instant yeast (1/2 tsp + 1/4 tsp)
120 g water

Main Dough:
105 g bread flour
45 g  plain  flour
48 g sugar
1/2 tsp salt
12 g milk powder
45 g egg
27 g water
36 g unsalted butter, softened

Method:
1)  Mix and combine all the stater dough ingredients together. Allow to sit in a warm place to rise till it looks like "honeycomb". (It took me 2 hours).

2) In a mixer with a dough hook, combine the above with main dough ingredients except butter,  knead till it is shinny and non-sticky.  Add in butter, knead till it is shinny and pliable.

3)  Rest the dough till it doubles in size. ( for my own reference only: about 60 minutes).

4)  After dough has risen, punch down gas and without resting dough ,divide it into 6 equal portions and roll each into round shape. Place them on a lightly greased baking pan (18 cm x 28 cm).

5) Allow to rise till doubles in size (for my own reference only: about 45 minutes - 60 minutes)

6)  Brush with egg wash. Bake in a preheated oven at 180 deg C for 25 - 30 minutes.


@@@@@ Enjoy!  @@@@@

46 comments:

  1. What a coincidence I made this yesterday but didn't have time to post it yet. Isn't it a wonderful recipe?

    ReplyDelete
  2. 哈哈 每天做一种面包
    要不要这么拼哦

    ReplyDelete
  3. 好棒!找一天我也要试试看

    ReplyDelete
  4. 我说安迪漾现在真变成了面包高手啦。。。啥都难不到你。。只要是你家出炉的面包都是超软无比。。。拉丝拉丝啊!

    ReplyDelete
    Replies
    1. 过奖了
      我还在当高手们旁边那个拿糖,拿粉的,哈哈哈哈,真的,还在琢磨当中,希望行家们多多指教。倒是你手艺了得,创意满满,每回都叫人叹为观止。
      谢谢你这5000大洋面包分享在先, 我收益了。

      Delete
  5. 这面包在 FB 超红的...
    你也好班赖!

    ReplyDelete
    Replies
    1. 讲到面包我自认新人一个,以后可要向你多学习

      Delete
  6. 你一粒5000元太贵了吧!我one tray of bread 才5000元.hahaha.....I like your bread they look soft and yummy.

    ReplyDelete
    Replies
    1. 如果一口卖5000是贵了一点,一粒5000还好啦,哈哈哈哈。。。。。。。thanks for your selfless sharing, I realy love it!!

      Delete
  7. Your bread looks so fluffy and soft. I am not good in baking bread but would love to give this a try. I am puzzled why is this called 5000 dollars bread.

    ReplyDelete
    Replies
    1. Dear Cecilia Yap ,
      Thanks for your good words.Autually as a bread baker, i am just a biginer, still have a room to improve. It so call 5000 bread is because one of this bread baker had paid 5000 rmb for the recipe.

      Delete
  8. 呵呵,太可爱了啊,面包上有5000:)
    是啊,感谢大家的分享:)

    ReplyDelete
  9. 最近的你很勤力做面包哦,
    我懒懒做,请我吃一块吧!

    ReplyDelete
  10. Hi Aunty Young,
    Wow! Your 5000 大洋bread look soft and fluffy.
    Since this is a wonderful recipe I must RU this too :)
    Thanks for sharing!
    mui

    ReplyDelete
  11. 真的变面包高手了。。。还很有心思的每个面包上面有5000。 吃了会发达的叻哈哈

    ReplyDelete
    Replies
    1. 这不算心思,是贪玩啦。。。。。。哈哈哈。。。。。如果有人原意帮我买,肯定发!

      Delete
  12. Hi Aunty Young! With this post, I feel very motivated to try this very "expensive" bread as I have never baked bread before. Good luck to me and that Chinese proverb is indeed very wise.

    ReplyDelete
    Replies
    1. Welcome PH,
      Good luck to you ! Hope can see your " very expensive bread" soon.

      Delete
  13. 你真的是很勤劳的在做面包, 真的是面包高手了!

    ReplyDelete
    Replies
    1. 高手? 不算啦。
      还在摸索当中, 勤劳倒是,希望勤能不拙。哈哈哈哈

      Delete
  14. 真的越来越会做面包~做面包很考耐心耐力的,做好一个面包很有成就感:)
    这么多个五千元面包哦,发了~

    ReplyDelete
  15. Hi Aunty Young, you have such a lovely blog here and your bread looks so scrumptious. I am Kristy from My Little Space would like to invite you to share this post to my latest event called 'International Yeasted Recipe'. You may share any recipes that made & created with yeast and then link it to my event. Hope to see you there soon.
    Enjoy your week ahead.
    Blessings, Kristy

    ReplyDelete
  16. 我近来在fb看到这5k的面包,原来是这个意思。哈哈。。。假如有5k和面包在我前面,我要面包!

    ReplyDelete
  17. 表面烤得金黄金黄的,好诱人呢 :)

    ReplyDelete
  18. 最近太忙了,没时间发帖子,
    先来安迪漾的家吃面包,补充体力,继续努力。

    ReplyDelete
  19. 看到自家做的面包立刻有幸福饱满的感觉。Aunty Young好pandai,常常做出令人流口水的面包。

    ReplyDelete
  20. Hi AuntyYoung, I must call these buns 'cottony buns' as they look so......fluffy soft and white. BTW thanks for sharing this portion of recipe. Would love to try it soon.

    ReplyDelete
  21. When I saw in Victoria blog, also bookmarked, but still have to wait for a while, still have long list to go, hehehe.. In fact, this bread look really soft..Even keep till next day, still that soft?

    ReplyDelete
  22. Aunty young收我为徒,哈哈。我也是住subang jaya

    ReplyDelete
  23. 请问酵头我可以做好后收冰箱几天吗?

    ReplyDelete
  24. 谢谢你的食谱,今晚回家要试试看。

    ReplyDelete
  25. 谢谢妳的分享,这面包真令我惊叹不已!
    我在做酵头时,忘了放低筋面粉,只好在做主面时加入90 g 低粉,结果也一样成动。

    ReplyDelete
  26. Hi how long does it stays soft?

    ReplyDelete
  27. 一定会试,谢谢你无私的分享😘

    ReplyDelete

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