黑麦片面包(Rye Flakes Bun)

最近安迪对五谷高纤，养生面包大感兴趣。

今天和大家分享其中一款高纤面包- 黑麦片面包。

 Recently, I've taken an interest in healthy buns made with grains. So I've decided to share this healthy bun -- Rye Flakes Bun with you!

上图就是黑麦又称裸麦。

Rye Flakes(Secale cereale)

食用黑麦可以预防糖尿病。

黑麦含有更多的锌、维生素B；

以及可降低患乳腺癌风险的木脂素。

Consuming rye can help reduce the risk of diabetes. Rye contains more zinc, vitamin B and lignan, a chemical compound that can reduce the risk of breast cancer.

原本以为为了自己健康的着想，尝试做这低糖高纤的面包。

没想到却获安家娜娜的青睐；

甚至要求我做了让她拿到生活营里去。

所以说，它的美味是不需质疑了。

At first I had simply wanted it to be a healthier choice of food for myself, but I didn't count on NaNak finding a liking in it too! In fact, she actually asked me to make more so that she can bring it to be snacked on during camp. It just proves how delicious this bread is!

黑麦片面包

材料：

A 黑麦片面团（汤钟）：

    黑麦片25克

    鲜奶60克

B 高筋面粉200克

    细砂糖15克

    即溶酵母3克

    盐1/4茶匙

    水120克  

C 无盐奶油10克

做法：

1。材料（A）先用橡皮刮倒拌匀，再用小火边煮边搅至水分完全收干，取出放凉盖上保鲜膜，冷藏约60分钟后备用。

2。材料（B）全部混合，先用慢速搅拌成团，再用中速搅成稍具光滑状。

3。加入无盐奶油及做法（1）的面团。用慢速搅入面团中。再用中速搅成光滑具延展性面团。

4。面团放入容器内并盖上保鲜膜，进行基本发酵80 分钟。

5。发酵好的面团分割成6等分，滚圆后，排放在烤盘上，继续发酵30分钟。

6。面团刷上均匀的蛋液 ，再将整面沾裹麦麸，然后面团表面用利刀交叉切几刀，继续发酵10分钟。

7。放入已预热的烤箱中，以190°C烘烤约25分钟。

 先用橡皮刮倒拌匀，再用小火边煮边搅至水分完全收干。

Mix ingredients A evenly with a spatula and cook over a small flame until all the liquid has dried up. 

加入无盐奶油及做法（1）的面团。用慢速搅入面团中。再用中速搅成光滑具延展性面团。

Add in the unsalted butter and the tangzhong in (1). Knead them in using a slow speed, then switch to medium speed and knead until pliable.

 Rye Flakes Bun

Ingredients:

A) Rye dough (Tangzhong)：

     25g rye flakes

     60g milk

B) 200g bread flour

     15g caster sugar

     3g instant yeast

     1/4tsp salt

     120g water  

C) 10g unsalted butter

Method:

1. Mix ingredients A evenly with a spatula and cook over a small flame until all the liquid has dried up. Scoop out and leave to cool before wrapping it with a cling wrap and refrigerate for an hour.

2. Mix all ingredients B evenly, then knead into a dough using slow speed before kneading with medium speed until the dough is pliable.

3. Add in the unsalted butter and the tangzhong in (1). Knead them in using a slow speed, then switch to medium speed and knead until pliable.

4. Place the dough in a container and cover it with a cling wrap. Leave to proof for 80 minutes.

5. Divide the dough equally into 6 portions. Roll them into balls and arrange them on a tray to rest for another 30 minutes.

6. Brush the dough with egg-wash and coat the dough with oat bran. Using a sharp knife, cut a few slits on the surface of the dough and allow it to continue resting for 10 minutes.

 7. Bake in a preheated at 190°C for 25 minutes.

虽然少了些柔软感，但是却添加嚼劲感，

和多几分原始的麦香气，

而且因为高纤的关系，是很富饱感的面包。

Although it's not very soft, yet the chewiness and the natural cereal smell makes it a delicious bread anyway. Meanwhile, the high fiber content of the bread makes it a filling snack.

＠＠＠＠＠Ｅｎｊｏｙ！＠＠＠＠＠