Tuesday, 21 October 2014

乡村面包(Rustic Bread)


 从年初开始做面包以来,一直没有做过欧式面包。
因为担心吃惯松软带甜面包的家人,
不能接受外表有些粗糙,吃起来比较有嚼劲的欧式包。
 Ever since I started baking bread, I've never given European bread a try, mainly because I worried that my family, too used to the soft, sweet bread I often bread, would not like the coarse, chewy European bread.




结果是白担心一场,
原来长大了的娜娜,口味可以从不好辣到变好辣;
口感也可以从好绵软变好嚼劲。
所以。。。。。在安家,这款面包是受欢迎的。
Turns out I was worrying about nothing. NaNak's taste has been expanding in recent years, so apparently the conversion from soft bread to tough wasn't too bad for her. She actually likes it!


       
乡村面包
食谱参考:孟老师的100道面包(第114面) 
(可做2个)

材料:
A.中种面团:高粉300克,水170克,黄糖10克,盐1/2小匙,即溶酵母4克,柠檬汁1/2小匙

B.主面团:高粉100克,黄糖10克,水60克
C.粟米油15克
D 整形 : 少许的麦麸和高粉

做法:
1.将材料A全部混合,用慢速搅拌成团即可,盖上保鲜膜,进行基本发酵约3小时。
2.将(1)的面团与材料B全部混合,用慢速搅成稍具光滑状后加入无盐奶油,用慢速搅入,再用中速搅成具延展性的面团。
3.面团分割成2份。将面团各自放入2个容器内并盖上保鲜膜,进行第二次发酵约50分钟。
4.取出其中1份面团,整面均匀地沾裹麦麸,放入烤盘,进行最后发酵约40分钟。
5.再将另一份个面团滚圆,整面均匀地沾裹高粉,放入藤篮,进行最后发酵约40分钟。
6.将做法(4)的面团,以利刀切三个刀口,继续发酵约20分钟。
7。将做法(5)的面团从藤篮倒出排放在烤盘上,同样利刀切三个刀口,继续发酵约20分钟。
8。最后将2个面团.放入预热好的烤箱,以180度,烘烤约30分钟。


藤篮 rattan basket


Rustic Bread
Recipe adapted from: 孟老师的100道面包(pg114) 
(Makes 2 loaves)

Ingredients:
A. Sponge-dough: 300g bread flour, 170g water, 10g brown sugar, 1/2tsp salt, 4g instant yeast, 1/2tsp lemon juice
B. Dough:100g bread flour, 10g brown sugar, 60g water
C. 15g corn oil
D. Decoration: Some bread flour and oat bran

Method:
1. Mix all ingredients (A) evenly and knead into a dough using slow speed. Cover the dough with a cling wrap and rest for 3 hours.
2. Mix the dough from (1) with all ingredients (B) and knead into a smooth dough using slow speed. Next, slowly knead in the oil until the dough is pliable.
3. Divide the dough into 2 equal portions. Place the 2 dough into 2 different containers, cover with a cling wrap each and rest for 50 minutes.
4. Scoop out one of the dough and scatter the oat bran evenly onto the surface. Place the dough on a baking tray and rest for 40 minutes.
5. Roll the other dough into a round shape and coat it with bread flour. Place it into a round rattan basket and rest for 40 minutes.
6. Cut three slits on the dough in (4) using a serrated knife. Rest for 20 minutes.
7. Cut three slits on the dough in (5) using a serrated knife. Rest for 20 minutes.
8. Bake both dough in a preheated oven at 180°C for 30 minutes.



做法(4)和(6)的造型。
Rustic Bread made using steps 4 and 6.



做法(5)和(7)的造型。
Rustic Bread made using steps 5 and 7.


 外表粗糙,面包体却软中带韧,还散发诱人的天然面包香气。
一般与西式类汤,烧烤料理或果酱搭配。
所以可以是早餐,下午茶;
也可以是午餐或晚餐的主食哦。
With a rough surface and a soft yet chewy texture, this bread gives off a natural bread-y aroma. Usually eaten with Western soup, roasted meat or fruit jam, this bread can be eaten as breakfast or tea, or maybe even as a main course of lunch or dinner!


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

12 comments:

  1. 安迪漾最近都在做ang mo lang的包哦!哈哈!
    其实这些所谓硬kok kok的面包,真的是很好吃的,外脆内软,我也是慢慢喜欢了!

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  2. 这款面包这里常见,终于不用受煎熬啦,但是你做的很家庭式,更健康!

    ReplyDelete
  3. yeah。。我们家小叶子也是很爱这类的欧式面包哦,可以让我带几片回家吗。咔咔咔~

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  4. aunty家的面包全部都是国际水准了,太厉害了!

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  5. very pretty rustic bread indeed! u r right... i hv never made any such european bread before but am sure my hubby who had lived most of his life there will love this! thanks for sharing

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  6. Beautiful bread, Aunty Young! You are so good at baking bread :)

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  7. 超有水准的也。我爱涂上牛油 然后烤一遍才吃。哈哈哈

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  8. 我喜欢这种面包,有嚼劲,你做的很美哦 :)

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  9. Aunty young, 这个rustic 面包在我们家超受欢迎的。你做的很好! 有空我也要试一试。

    ReplyDelete
  10. 我偏好这种面包,但是却没有自己做过。
    这个乡村面包好像外面卖的,好想吃哦~

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  11. 很爱看到这些乡村面包,尤其是那面包皮。Aunty Young的面包功夫很棒哦!

    ReplyDelete
  12. 嘻嘻这种的我还没有做过 。。。。

    ReplyDelete

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