Wednesday, 25 June 2014

班兰微波面包(Pandan Micro-wavy Bun)






 前天做了微波面包,大获安家二宝的青睐,所以安迪再次开炉。
这回加了些班兰汁,不止添加香气,
在外貌上也耳目一新。
 My family really liked the Micro-wavy Bun I made a few days ago, so I thought I'd make it again. And just to be creative, I added some pandan juice for more aromatic buns and a fresh look.




面包体保持一贯的松软,
另外添加微微的班兰香气,
让这面包有加分哦!
The bun maintained its soft texture while the pandan aroma was really an added bonus.

班兰微波面包
(中种面团):高粉201克,酵母5克,奶粉16克,全蛋50克,牛奶53克,浓缩班兰汁20克,1滴班兰香精(随意)
(主面团):高粉67克,黄糖54克,盐4克,牛奶27克,奶油43克(后下)

*中种材料一起搅拌均匀,盖保鲜膜发酵1小时
*将中种面团撕成小块,与主面团材料搅拌均匀
*分割每个40克,搓圆,室温发酵10分钟
*杆成长条形卷起,室温休面10分钟
*杆卷第2次,排在烤盘上
*发酵50分钟,刷蛋液,放入预热烤箱,180c,烘15分钟

经过50分钟最后发酵,等着进烤箱的面包。
Breads are ready to bake after 50 minutes final proofing.

Panda Micro-wavy Bun
Prefremented Dough :
201gm bread flour
50 gm egg
1t instant yeast
16 gm milk powder
53gm fresh milk
20g pandan juice
1 drop pandan paste (optional)

Roughly mix all the above , set aside to rest & proof for an hour, covered.

Main dough :-

67 gm Bread Flour
54 gm brown sugar
3/4t salt
27gm fresh milk
43gm butter

*After an hour, tear the prefremented dough into small pieces. Mix in all the above main dough ingredients except butter. Knead well to form a rough dough, then add in butter.
*Knead till you get a smooth shinny dough , no need to reach membrane stage
*Then divide the dough into 40 gm each. Shaped round & rest for 10mins.
*Then roll flat into a rectangle shape & roll up like a swiss roll,rest for 10 minutes.
*Roll flat again & roll up like swiss roll , arranged in the baking pan. Proofed for an hour or till double.
*Brush with egg wash & bake at 180C for 15 mins.






@@@@@@Enjoy !@@@@@

9 comments:

  1. 叮叮,下午茶已经过去,可是我也要吃这个面包。pandan的。怎么能错过。嘻嘻嘻 。。

    ReplyDelete
  2. 色泽翠绿耶,香兰叶的味道应该很浓郁啊

    ReplyDelete
  3. 我来吃面包,松松软软,好吃。

    ReplyDelete
  4. pandan味香到北海了。。嘻嘻!

    ReplyDelete
  5. Thanks for sharing the recipe. Just tried. But my prefermented dough is super wet :(
    Is that normal?

    ReplyDelete
    Replies
    1. Hi Jackie,
      Sorry to know that you have problem with this recipe. The prefermented dough shouldn't be too wet. I found that there is a typing error where the 20g pandan juice replaced,then the milk amount have to reduced to 53g instead of 73g. Thanks for your informing. Sorry about that .

      Delete
  6. 原本已处於假期的心但是看到这面包还是忍不住要进来坐坐。看得出面包真的很柔软,如果能吃到你亲手做的就好了!

    ReplyDelete
  7. 颜色好美,面包好软
    安迪漾开始变成面包达人咯

    ReplyDelete

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