Aunty Young（安迪漾）: 波兰种豆沙面包 Red bean paste soft buns with Polish starter dough

《波兰种豆沙包》

大马疫情严峻。

加上现今的带菌病患，当中有者是无症状显现的。😨

搞到人心惶惶，害怕外出。

所以，厨娘如我，

除了乖乖居家烤年饼自得其乐，

一日三餐更是不敢偷懒。

对于波兰种，早已慕名已久。

今日乘机烤盘探个究竟。

果然，面包体松软无比👍

据说耐软长达2，3日🤔

这得多几日方可下论了。

这款面种之所以叫波兰种是因为波兰的英文叫“Polish”，

而这个酵种在法语中叫”Poolish”，

两者发音近似，于是就这么叫下来了。

听着高级，但做法简单而且好用。

面粉和水1：1再加一点酵母，发酵至“要吐泡泡”时放在主面团里。

据网友分享，用波兰种做酵头，面包特柔软，放3天都不干不硬。

所以受到许多面包友的青睐。

波兰种豆沙面包

食谱参考 : LEESHARING
模具 : 9寸方形烤模

波兰种 : 高筋面粉50克，干酵母 1克，凉水50克
主面团 : 高筋面粉230克，即溶酵母3克，白糖30克，盐2克，鸡蛋1个，鲜奶90克，奶油20克

内馅 : 豆沙馅270克, 分成9份,搓圆.

做法 :

1. 将面粉,水和即溶酵母搅拌均匀,盖起,室温发酵3小时或冷藏隔夜后使用.

2. 将所有主面团材料(除了奶油)和做法(1)的波兰种放入搅拌盆内,搅拌约5分钟成团. 加入奶油,继续搅拌和面至扩展的状态.(约20分钟)

3. 取出面团, 均匀分割成9份, 搓圆. 以保鲜膜盖好休面10分钟.

4. 将1份豆沙馅放入小面团里, 包好. 放入烤盘, 用保鲜膜盖好,发酵1小时.

5. 表面刷上鲜奶, 送入预热烤箱170'C 烤约25分钟.

6. 取出,趁热刷上一层奶油即可.

Red bean paste soft bun with Polish starter dough
Recipe adapted from : LEESHARING
Baking tray : 9" square baking tray

Polish started dough : bread flour50g，instant yeast 1g，water50g
Main dough : bread flour230g，instant yeast3g，sugar30g，salt2g，1 egg，milk90g，butter20g

Filling : red bean paste 270g, devide into 9 equal portions, roll into balls.

Method :

1. Mix the flour ,instant yeast and water evenly in a bowl, cover with cling wrap. Proof at the room temperature for 3 hours or keep in the fridge over night.

2. Pour all the Main dough ingredients (except butter) and the Polish started dough into kneading bowl, knead for 5 minutes to form smooth texture. Add in butter, continue to knead until the dough is pliable.

3. Take out the dough, deivde it into 9 equal portion, roll them into balls. Cover them with cling wrap and rest for 10 minutes.

4. Place a ball of filling on a small dough, wrap it and roll into bun. Arrange it on the baking tray. Cover them with cling wrap and proof for 1 hours.

5. Brush the surface with some milk. Bake with preheated oven at 170'C for 25 minutes.

6. Remove it from the oven, brush the surface with butter while still hot.