Friday, 27 February 2015

全麦肉干微波面包(Wholemeal Pork Jerky Micro-wavy Bun)



很喜欢微波面包的柔软,又怀念全麦的香气。
加上近来家里肉干多的是 ,
 于是就做成这款香气美味的全麦肉干微波面包。
Liking the softness of the Micro-wavy buns, missing the smell of wholemeal, and needing to use up the pork jerky at home. The solution? This fragrant and delicious Wholemeal Jerky Micro-wavy Bun!




很满意今天的面包。
除了松软香喷喷,也喜欢它圆鼓鼓的外貌,
很是讨喜。
I'm really pleased with the bread today. Besides being soft and fragrant, its plump appearance also makes it adorably irresistible!




全麦肉干微波面包
中种面团:高粉201克,酵母5克,奶粉16克,全蛋50克,牛奶73克,
主面团:全麦面粉67克,黄糖54克,盐4克,牛奶27克,奶油43克(后下)
内馅: 肉干3片,剪成小片

*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45克,搓圆,室温发酵10分钟
*杆成长条形卷起,室温休面10分钟
*第2次杆卷时,排上肉干片,才卷上,排在烤盘上
*发酵50分钟,刷蛋液,放入预热烤箱,180°C,烘15分钟





Wholemeal Pork Jerky  Micro-wavy Bun

Prefermented Dough :
201g bread flour
50 g egg
5g instant yeast
16 g milk powder
73g fresh milk

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

Main dough :
67 g wholemeal flour
54 g brown sugar
4g salt
27g fresh milk
43g butter

*After an hour, tear the prefermented dough into small pieces. Mix in with all the main dough ingredients. Knead well.
*Divide the dough into 45 g each. Roll into a ball and rest for 10 minutes at room temperature.
*Flatten into a rectangle shape and roll it up like a swiss roll. Rest for 10 minutes.
*Flatten it again, then add in the jerky pieces before rolling up like a swiss roll. Arrange on a baking pan. Proof for 50 minutes.
*Brush with egg wash & bake at 180°C for 15 mins.






@@@@@ ENJOY @@@@@

5 comments:

  1. 新年快乐!吃多了年饼,还真怀念柔软的小面包!面包小小个圆鼓鼓好讨喜!加上肉干好好吃!

    ReplyDelete
  2. 我小量生产的肉干。。。没完了咯 XD
    话说,这个微波面包食谱,我收很久了,还没做
    因为我那“无谓的坚持”,坚持我要的直角吐司
    以致忽略了许多好食谱,哈哈~~
    大年初十,补上一句 : “新年快乐,事事顺心” ^^

    ReplyDelete
  3. 您好 想请问这款面包是用烤炉还是微波炉烤的? 谢谢。

    ReplyDelete
  4. 您好 想请问这款面包是用烤炉还是微波炉烤的? 谢谢。

    ReplyDelete
    Replies
    1. Chong shin,
      是用烤炉烤的,之所以称为微波炉面包是因为它的卖相带有微波状。

      Delete

Related Posts Plugin for WordPress, Blogger...