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Kangyou | 26-Mar-16 | Bread, 中式点心(chinese snack) | (8 Reads)

Recipe

(A) Starter 
Bread Flour 230g
Instant Yeast 5g
Water 170g
~ Rest for 1.5 hrs

(B)
Bread Flour 100g
Low protein flour 30g
Pinch of Salt
Sugar 30g
Egg half (balance keep brushing)

Butter 30g

1) Just combine starter, then fermented 1.5 hrs
2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed
3) Divide and shape
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash
6) Bake in preheated oven 375F/190C for 12 minutes.

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食谱

粘米粉——100克
生粉——25克
栗粉——25克
鹽——適量
花生油——適量
水——400ml

~ 把全部材料混合, 然后过滤一次就可以蒸了。
~ 盖上锅盖,用大火蒸2一3分钟,肠粉起泡就熟了
~ 蒸好就用膠划刀,一边划一边卷。

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