Healthy and soft!!
甜美滲香！
Ingredients | 材料 :
- Yield: 8 numbers | 8個
(A)
225g Bread flour | 高根麵粉
25g Cake flour | 低根麵粉
4g Yeast | 酵母 (依士)
160g Warm water (retain 10g and adjust) | 溫水 (留起10g水，需要時用)
30g Date Sugar | 大棗紅糖
2g Dark Malt powder | 黑麥芽粉
3g Salt | 鹽
(B)
12g Unsalted butter | 無鹽牛油 (室溫，後下)
Steps | 做法 :
 |
 |
 |
 |
|
|
- 焗爐先以210°C預熱。
- 依士放入上表部分溫水中拌勻。
- 糖，鹽和黑麥芽和剩餘的溫水，放入另一小碗拌勻。
- 將(A)粉類材料放入攪拌盆，加入依士水，拌勻的糖，鹽和黑麥芽水，用手攪勻，搓揉麵糰。加入(B)牛油，搓成軟滑不黏手麵糰。 放在已塗油的盆中，蓋上保鮮紙放溫暖地方發酵約45分鐘。參照基本麵糰製作。
- 取出麵糰摺疊和拍打數下，作釋放麵糰的空氣，麵糰分成8個等份，切口往內包，輕輕滾圓，收口向下，蓋上一層擰乾的濕布或保鮮紙，待麵糰鬆弛15分鐘。參照麵糰分割。
- 麵糰放在撒了根粉的枱上，輕輕拍出空氣，反轉麵糰，切口往內包，用手掌心輕輕將麵糰滾成圓形。放在已塗油的焗盤，焗盤中放入一杯熱水，蓋上保鮮紙(或大膠袋內)放溫暖地方，作最後發酵約40-45分鐘至1倍大。
- 包面撒上小許高根麵，放入已預熱的焗爐並調至190°C，烘焗約12~15分鐘或包面呈小許焦色，取出放架上待涼。
- Preheat oven to 210°C.
- Dissolve yeast in warm water.
- Dissolve sugar, salt and dark malt in remaining warm water in another small bowl, whisk well.
- Put flour in a bowl, add yeast and sugar solution and knead to a dough. Add (B) butter and continue kneading until it is soft, smooth and elastic. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for around 45 minutes below/around 30°C. Refer Making Basic Dough.
- Divide the fermented dough into 8 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 15 minutes. Refer Dough Cutting.
- Press the dough lightly with your hand to squeeze the air out. Reverse the pressed dough, fold and roll into a ball, work with the rest. Put on baking tray with baking parchment, put also a glass of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 40-45 minutes in room temperature below/around 30°C until double its size.
- Sprinkle a little bread flour on top of each dough. Bake in preheated oven and adjust it to 190°C, bake for about 12~15 minutes or until light brown. Remove from oven and cool on rack.
