Pecan Peels Wheat Bread | 碧根皮香麥包


Wheat bread with pean and peels, yummy and healthy!
外脆內軟碧根皮香麥包,美味又健康!



Ingredients | 材料 :
  • Yield: 2 x 7" Wheat loaf | 兩個7"麥包

180g  Bread flour | 高根麵粉

  70g  Wheat flour | 全麥粉
  50g  Pecan, chopped | 碧根核桃切碎
    7g  Yeast | 酵母 (依士)
180g  Water | 室溫水
  10g  Unsalted butter | 無鹽牛油 (室溫)
    5g  Salt | 鹽

1 tsp Orange peels, prepared in advance | 橙皮1茶匙,預先做好 (Steps | 做法)


Steps | 做法 :

Pecan Peels Wheat Bread DIY recipe 碧根皮香麥包 自家烘焙食譜 Pecan Peels Wheat Bread DIY recipe 碧根皮香麥包 自家烘焙食譜
Pecan Peels Wheat Bread DIY recipe 碧根皮香麥包 自家烘焙食譜 Pecan Peels Wheat Bread DIY recipe 碧根皮香麥包 自家烘焙食譜
  1. 焗爐先以220°C預熱。
  2. 將所有材料搓勻至有彈性而不黏手。
  3. 用保鮮紙蓋住,放在溫暖地方發酵20分鐘。將麵糰摺疊使空氣放出,放回原位,續發酵20分鐘。
  4. 將發酵完成的麵糰取出放在工作檯上,灑上少許高根粉。將麵糰分成2等份,鬆弛5分鐘。取出小麵糰按扁,包入核桃及橙皮粒,做橄欖形,收口向下。放在已塗油的麵包模內,發酵約30分鐘至1.5倍大。
  5. 包面灑上小許全麥粉,斜界3刀。
  6. 放入已預熱的焗爐並調至200°C,烘焗約25分鐘取出 (焗包過程中間,可以噴小許室溫水)。

  1. Preheat oven to 220°C.
  2. Combine dough ingredients. Knead to smooth, elastic dough. 
  3. Put in a lightly oiled tray. Cover with plastic wrap. Ferment for 20 minutes. Punch it flat and let the air come out, wrap it up to proof for another 20 minutes.
  4. Take out fermented dough. Divide into 2 portions. Let rest for 5 minutes. Add pecans and peels. Roll and shape to oval shape, seam at bottom. Put in lightly oiled tray. Proof until 1.5 times their original size, takes around 30 minutes.
  5. Sprinkle wheat flour on bread top, cut 3 cuts on top of the dough.
  6. Bake in preheated oven, adjust it to 200°C, bake for about 25 minutes. Spray tiny little water in middle of the bake. Remove from the oven.


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