Wheat Bread with Dates & Nuts | 黑糖紅棗麥包


Healthy dates bread !


Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜


Ingredients | 材料 :
  • Yield: 3 pieces, each around 185g  | 3 件,每件約185g 

(A)
150g  Bread flour | 高根麵粉
100g  Whole wheat flour | 全麥麵粉
  20g  Brown sugar |黑糖
    4g  Salt | 鹽
    7g  Yeast | 酵母 (依士)
160g  Warm water (retain 10g and adjust) | 暖水 (留起10g水,需要才用)

(B)
 10g  Unsalted butter | 無鹽牛油 (室溫,後下)

(C)
 20g  Dried dates, unseeded,chopped | 紅棗去核,切碎
 50g  Walnut, chopped | 核桃,切碎
 50g  Cashew nut, chopped | 腰果,切碎


Steps | 做法 :

Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜 Wheat Bread with Dates and Nuts DIY recipe 黑糖紅棗麥包 自家烘焙食譜
  1. 依士放入溫水中拌勻。 
  2. 所有(A)材料放入攪拌盆,加入依士水用手攪勻,搓揉麵糰。加入(B)牛油,搓揉麵糰至光滑, 放入(C)乾果搓勻。蓋布發酵約30分鐘,取出摺疊和拍打數下,作釋放麵糰的空氣,繼續發酵約30分鐘。
  3. 取出麵糰分成3個等份,每個小麵糰搓長成圓條狀,將其中一邊的尾端壓扁,將另外一邊緊緊地裹好,做成甜甜圈狀。
  4. 放在鋪了烘焙紙的焗盤上,在溫暖的地方作最後發酵約30分鐘至1倍大。
  5. 包面灑清水,放入已預熱至210°C的焗爐內,烘焗約8分鐘之後,調低至180°C,續烘焗約8分鐘後取出。
  1. Dissolve yeast in warm water.
  2. Put (A) ingredients in a bowl, add yeast water and knead to a dough. Add (B) butter and knead until smooth. Flatten the dough, add (C) dried fruits, mix and knead to soft and smooth dough. Cover the dough with a dry towel, ferment for 30 minutes. Take out the dough and punch it a few times to release the gas, continue to ferment for another 30 minutes. Cover it with a towel.
  3. Divide the fermented dough into 3 portions, roll each dough out into a rope. Join the ends together to form a ring. 
  4. Place the rings on baking tray with baking parchment for final fermentation in room temperature around 30°C for about 30 minutes until double its size.
  5. Sprinkle water on the rings. Bake in 210°C preheated oven for first 8 minutes, adjust down to 180°C and continue to bake for another 8 minutes. Remove from oven.





 
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