Thursday, 29 October 2015

粗叶亞麻籽微波面包(Ramei leaf with flax seed Micro-wavy Bun)



最近,安家的厨房阵阵面包飘香!
因为安迪又因缘,密上了一位面包达人,
每每三言两语,都是面包。
哈。。。。。哈。。。。。说多了,听多了,自然付诸行动!



机缘之下,终于做了我日思夜念的粗叶粄
看着得来不易,剩余的粗叶糊,
心理想着明早的早餐,或许可以烘盘粗叶面包?




粗叶亞麻籽微波面包
(可做14个微波面包) 

中种面团
高粉200克,酵母5克,奶粉16克,全蛋50克,粗叶糊80克(将60克干净粗叶,适量水煮软,捞干,加1汤匙粗叶水搅拌成糊)

主面团
高粉67克,黄糖54克,盐4克,牛奶27克,亞麻籽15克,奶油43克(后下)


1。中种材料一起搅拌均匀,盖保鲜膜发酵1小时
 
2。将中种面团撕成小块,与主面团材料搅拌均匀

3。分割每个40克,搓圆,室温发酵10分钟

4。杆成长条形卷起,室温休面10分钟

5。杆卷第2次,排在烤盘上

6。发酵50分钟,刷蛋液,放入预热烤箱,180c,烘15分钟  



 粗叶(Ramei leaves)



 亚麻籽(Flax seed)


Ramei leaf with flax seed Micro-wavy Bun
(Yields 14  Micro - wavy buns)

Prefermented Dough :
200g bread flour
50g egg
5g instant yeast
16g milk powder
80g Ramei leaf paste ( Cook 60g cleaned Ramie leaves,drained and blend with 1tbsp water to form paste)

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

Main dough :-

67g Bread Flour
54g brown sugar
4g salt
27g fresh milk
15g flax seed
43g butter

1. After an hour, tear the prefermented 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.

2. Knead till you get a smooth shinny dough , no need to reach membrane stage

3. Then divide the dough into 40 gm each. Shaped round & rest for 10mins.

4.  Then roll flat into a rectangle shape & roll up like a swiss roll,rest for 10 minutes.

5. Roll flat again & roll up like swiss roll , arranged in the baking pan. Proofed for an hour or till double.

6. Brush with egg wash & bake at 180C for 15 mins.



想念“微波”了。。。。。。
且把旧欢和新念(微波和粗叶)互搭,看看有何火花?

结果。。。。。。。。
火花灿烂!成品叫人满意!
“微波”一贯的松软,是我选它的保障;

或许隔夜的粗叶糊,虽然少了预期的香气,
但是还喜欢那自然的绿色面包体;

加上爽口的亚麻籽,带来丰富的口感,
即使他是无馅的,但是依然美味可口!




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

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