2014年3月16日星期日

五千元的老式面包 (5 Thousand Dollars Bread )

前人种树后人凉
来形容这5千元老式面包,一点也不为过。
要不是食谱主人- 李师傅为求心头好,
一掷千金买取配方;
要不是面包大师 - 爱和自由,大爱无私的分享,
上载此难得的好配方;
要不是VictoriaVeronica的美好分享,
今天这5000大洋的面包就不会出现在我家了。
所以,感恩!  








超超松软的甜面包。
Super soft sweet buns.



The Chinese proverb with the meaning "we reap the efforts of our forefathers" really befits this situation. 
If Master Lee hadn't bought this recipe; 
if the master baker who wrote the book "爱和自由" hadn't published this wonderful recipe;  
if bloggers Victoria and Veronica hadn't shared this recipe online, 
this "5 Thousand Dollar Bread" would not have made it to my blog. Therefore, I would like to express my greatest gratitude to them.









食谱摘自 :<跟爱和自由一起做面包>(第64页)
材料: ( 1/2原食谱分量)
酵头:
高筋面粉105克
低筋面粉45克
细砂糖12克
即发干酵母3克
水120克
 
 主面团:
高筋面粉105克
低筋面粉45克
细砂糖48克
盐1/2+ 1/4匙
奶粉12克
蛋45克
水27克
黄油36克

    表面装饰:融化的黄油
1。将酵头中的原料混匀,放温暖处发至膨胀后回落,内部呈蜂窝状(约80分钟)。
2。将1与主面团中除黄油以外的所有原料放在一起揉至面筋扩展,表面光滑。
3。加入黄油揉至扩展阶段,放温暖处发至约2倍大(60-70 分钟)。
4。将面团取出,平均分割成6,份然后搓圆,排放在涂油后的烤盘,进行最后发酵约45 -60 分钟。
5。最后发酵结束,面包表面刷上蛋液,送入预热180℃的烤箱,下层,上下火,30分钟左右。
   




Recipe adapted from : Veronica's Kitchen

Ingredients: (Below is half the amount of the original recipe)
Starter dough:
105 g bread flour
45 g plain flour
12 g castor sugar
3 g instant yeast (1/2 tsp + 1/4 tsp)
120 g water

Main Dough:
105 g bread flour
45 g  plain  flour
48 g sugar
1/2 tsp salt
12 g milk powder
45 g egg
27 g water
36 g unsalted butter, softened

Method:
1)  Mix and combine all the stater dough ingredients together. Allow to sit in a warm place to rise till it looks like "honeycomb". (It took me 2 hours).

2) In a mixer with a dough hook, combine the above with main dough ingredients except butter,  knead till it is shinny and non-sticky.  Add in butter, knead till it is shinny and pliable.

3)  Rest the dough till it doubles in size. ( for my own reference only: about 60 minutes).

4)  After dough has risen, punch down gas and without resting dough ,divide it into 6 equal portions and roll each into round shape. Place them on a lightly greased baking pan (18 cm x 28 cm).

5) Allow to rise till doubles in size (for my own reference only: about 45 minutes - 60 minutes)

6)  Brush with egg wash. Bake in a preheated oven at 180 deg C for 25 - 30 minutes.


@@@@@ Enjoy!  @@@@@

49 条评论:

  1. What a coincidence I made this yesterday but didn't have time to post it yet. Isn't it a wonderful recipe?

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  2. 哈哈 每天做一种面包
    要不要这么拼哦

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  3. 好棒!找一天我也要试试看

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  4. 我说安迪漾现在真变成了面包高手啦。。。啥都难不到你。。只要是你家出炉的面包都是超软无比。。。拉丝拉丝啊!

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    1. 过奖了
      我还在当高手们旁边那个拿糖,拿粉的,哈哈哈哈,真的,还在琢磨当中,希望行家们多多指教。倒是你手艺了得,创意满满,每回都叫人叹为观止。
      谢谢你这5000大洋面包分享在先, 我收益了。

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  5. 这面包在 FB 超红的...
    你也好班赖!

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    1. 讲到面包我自认新人一个,以后可要向你多学习

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  6. 你一粒5000元太贵了吧!我one tray of bread 才5000元.hahaha.....I like your bread they look soft and yummy.

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    1. 如果一口卖5000是贵了一点,一粒5000还好啦,哈哈哈哈。。。。。。。thanks for your selfless sharing, I realy love it!!

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  7. Your bread looks so fluffy and soft. I am not good in baking bread but would love to give this a try. I am puzzled why is this called 5000 dollars bread.

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    1. Dear Cecilia Yap ,
      Thanks for your good words.Autually as a bread baker, i am just a biginer, still have a room to improve. It so call 5000 bread is because one of this bread baker had paid 5000 rmb for the recipe.

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  8. 呵呵,太可爱了啊,面包上有5000:)
    是啊,感谢大家的分享:)

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  9. 最近的你很勤力做面包哦,
    我懒懒做,请我吃一块吧!

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  10. Hi Aunty Young,
    Wow! Your 5000 大洋bread look soft and fluffy.
    Since this is a wonderful recipe I must RU this too :)
    Thanks for sharing!
    mui

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  11. 真的变面包高手了。。。还很有心思的每个面包上面有5000。 吃了会发达的叻哈哈

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    1. 这不算心思,是贪玩啦。。。。。。哈哈哈。。。。。如果有人原意帮我买,肯定发!

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  12. Hi Aunty Young! With this post, I feel very motivated to try this very "expensive" bread as I have never baked bread before. Good luck to me and that Chinese proverb is indeed very wise.

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    1. Welcome PH,
      Good luck to you ! Hope can see your " very expensive bread" soon.

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  13. 你真的是很勤劳的在做面包, 真的是面包高手了!

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    1. 高手? 不算啦。
      还在摸索当中, 勤劳倒是,希望勤能不拙。哈哈哈哈

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  14. 真的越来越会做面包~做面包很考耐心耐力的,做好一个面包很有成就感:)
    这么多个五千元面包哦,发了~

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  15. Hi Aunty Young, you have such a lovely blog here and your bread looks so scrumptious. I am Kristy from My Little Space would like to invite you to share this post to my latest event called 'International Yeasted Recipe'. You may share any recipes that made & created with yeast and then link it to my event. Hope to see you there soon.
    Enjoy your week ahead.
    Blessings, Kristy

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  16. 我近来在fb看到这5k的面包,原来是这个意思。哈哈。。。假如有5k和面包在我前面,我要面包!

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  17. 表面烤得金黄金黄的,好诱人呢 :)

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  18. 最近太忙了,没时间发帖子,
    先来安迪漾的家吃面包,补充体力,继续努力。

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  19. 看到自家做的面包立刻有幸福饱满的感觉。Aunty Young好pandai,常常做出令人流口水的面包。

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  20. Hi AuntyYoung, I must call these buns 'cottony buns' as they look so......fluffy soft and white. BTW thanks for sharing this portion of recipe. Would love to try it soon.

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  21. When I saw in Victoria blog, also bookmarked, but still have to wait for a while, still have long list to go, hehehe.. In fact, this bread look really soft..Even keep till next day, still that soft?

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  22. Aunty young收我为徒,哈哈。我也是住subang jaya

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  23. 请问酵头我可以做好后收冰箱几天吗?

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  24. 谢谢你的食谱,今晚回家要试试看。

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  25. 谢谢妳的分享,这面包真令我惊叹不已!
    我在做酵头时,忘了放低筋面粉,只好在做主面时加入90 g 低粉,结果也一样成动。

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  26. Hi how long does it stays soft?

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  27. 一定会试,谢谢你无私的分享😘

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  28. 大姐,请问酵头可以做多一点放冰橱然后几天后再做面包时再用?

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    1. 可以的,只要有盖好,而且就几天好了,不然担心过久变质。
      🎉🎊新年快乐🎉🎊

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    2. 谢谢你,大姐。新年快乐,幸福安康

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