2021年8月5日星期四

金瓜中种软面包 - 超级松软(Pumpkin Sponge dough Soft Bun - super soft)





A pre-fermented dough or( sponge dough)
is a mixture of dough that is mixed separately 
from the bread dough and allowed to ferment
 on its own prior to mixing the dough.

中种法是预先混合一部分材料成面团,
然后经过发酵后,再参入另一部分面包材料,
再次搓揉或搅拌成面团。
接着一般面包制作步骤。



面包体是很轻盈,很松软。。。。而且很耐软。
第一天,超松软的,
第二天,依然松软,
特意保留最后一个面包,
第三天,还是软!

所以,大力推荐给我的朋友,
和喜爱软面包的你。




金瓜中种软面包
共做 12个45克的小面包
食谱参考 : 这里
做法视频 :这里


中种面团  :
高筋粉200克,
酵母5克,
奶粉15克,
全蛋50克,
金瓜泥80克,

* 中种材料一起搅拌均匀成团,盖保鲜膜室温发酵1小时或冷藏冰箱12小时.(做法视频 :这里

主面团 
*中种面团
高粉70克,
黄糖55克,
盐4克,
牛奶25克,
奶油40克(后下)

视频 : 看这里
做法 :
1.  将中种面团撕成小块,与主面团材料搅拌均匀,后加入奶油,继续搅拌成光滑有弹性的面团。

2.   将面团分割每个45克,搓圆,室温发酵10分钟

3.   将小面团,按扁,排气再搓圆或做出喜欢的造型,排在烤盘上,发酵50分钟。

4.   放入预热烤箱,190℃,烘20分钟。出炉后,马上刷上一层融化奶油。


Video :Here


Video :Here


Pumpkin Sponge dough Soft Buns
Yield 12 x 45g buns 
Recipeadapted from :here
Video :Here


Prefremented Dough :
200gm bread flour
50 gm egg
5g instant yeast
15 gm milk powder
80gm Mashed pumpkin

*Roughly mix all the above , covered, rest & proof for an hour at room temperature or chill in the fridge for 12 hours. (Video :Here)


Main dough :-
*Pre fermented dough
70gm Bread Flour
55 gm brown sugar
4g salt
25gm fresh milk
40gm butter


Method :
Video :Here
1. Tear the prefremented 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.Knead till you get a smooth shinny dough , no need to reach membrane stage

2. Then divide the dough into 45 gm each. Shaped round & rest for 10mins.

3. Then flatten the small round doughs and press them to release the air.  Shape them into round or desire shape. Arrange them in the baking tray, 
proof for an hour or till double up the size. 

4. Bake with preheated oven at 190C for 20 mins. Once fresh from oven, brush the buns with melted butter.










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


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