Tuesday, 17 May 2016

乳酪粗糖面包 ~ 直接法 (Cheesy Crusted buns ~ Straight-dough Method)



距离上个墨西哥面包
安家厨房,快有一个月没传出面包香了。

那是因为,面包机理的搅拌盆出了状况,
无法如常帮我搅拌面团。

想到要大粒汗,小粒汗地搓面团,怕怕。。。。@..@
安迪还是暂时先玩点别的 。




有时觉得自己很幸运,
每每送出SOS求救信息时,

总有贵人适时伸出援手,
就如这位好姐妹,千里迢迢,飘洋过海。

给我找来了个新的面包搅拌盆,
让安家厨房再度面包飘香,幸福满满。

感恩哦,
亲爱的妹子,
烘焙路途,有你相伴,真好!


这款简单的乳酪粗糖面包,
一般都是光顾面包烘焙店。

为了清理冰箱内的芝达乳酪,
安家第一盘乳酪粗糖面包即诞生了。



芝士粗糖面包 
  (9寸方形烤盘 1个)
材料 A :
高筋面粉 – 200g
鲜奶 – 90g
酵母 – 3g
盐 – 2g
细砂糖 – 30g
全蛋液 – 1个 (留一点抹面用)
奶粉 – 10g
牛油 – 30g


材料 B : 

芝达乳酪,刨丝– 适量
粗糖 – 适量



做法:
1。 将所有材料(除了奶油),放入面包搅拌机搅拌成团。
2。 加入奶油继续搅拌成光滑展延性的面团。
3。 将面团滚圆,用布盖上,进行初步发酵约1小时或至双倍大。
4。 取出面团,排气,分割成9等份,再滚圆成小面团,然后排列在已抹油的烤盘,进行第二度发酵约30分钟。

5。  当第二度发酵完成或至2倍大时,抹上全蛋液, 再撒上适量材料B。
6。  送入预热烤箱150
°C,烤约15分钟, 然后调高至170°C烘烤约10分钟或呈金黄 (烤箱温度,请依自家烤箱灵活调整)。


 芝达乳酪,刨丝 (grated cheddar cheese)




 Cheesy Crusted buns
  (One 9" square baking tray)

Ingredients A :
Bread flour – 200g
Milk – 90g
Instant yeast – 3g
salt – 2g
Sugar – 30g
Egg – 1 (keep some for surface brushing)
Milk powder – 10g
Butter – 30g


Ingredients B : 

Some grated cheddar cheese
Some coarse sugar






Method:
1. Put all the ingredients except butter into the bread maker and turn it on to mix them into a dough.
2. Add in the butter and continue to knead the dough until it becomes shiny and pliable.
3. Roll the dough into a ball and cover it with a cloth before allowing it to rest for about 1 hour or until it doubles in size.
4. Punch down the dough and divide it into 9 portions. Roll the portions into balls and allow them to rest in the baking tray for another 30 minutes.
5. Brush the surface of the buns with eggwash and scatter some of the ingredients B on them.
6. Bake in a preheated oven at 150°C for about 15 minutes, then raise the temperature to 170°C and bake for another 10 minutes or until golden in color. (Please remember to adjust the temperature accordingly should your oven require adjustments)


香脆咸香的表皮是这面包的主要灵魂,
小小遗憾,这次选了直接法,
面包体只有松,但不够软,
我想,有机会试试中种法,
想念它了!







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


2 comments:

  1. 满满的乳酪丝, 大人小孩都喜爱的面包, 很赞也。

    ReplyDelete
  2. 安迪漾,低温发酵也是非常好吃的,值得一试。。。(^_^)

    ReplyDelete

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