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Kangyou | 06-Apr-17 | Bread | (4 Reads)

My favourite Sponge method buns - one recipe in different flavour, black sesame, green tea, rye......

Sponge Method Bread Recipe

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

(B)
Bread Flour 100g (for example : 80g bread flour + 20g rye flour)
Low protein flour 30g
Pinch of Salt
Sugar 30g
Egg half (balance keep brushing)
Water 1 tbsp (if dough too dry, add water)
*** add rye flour, green tea powder, cocoa powder or black sesame powder at this stage***

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 to 12-16 balls, make your desired shape. 
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash and sprinkle sesame on top
6) Bake in preheated oven 375F/190C for 12 - 14 minutes.
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中种面包食谱

(A )发种
面包粉230克
即食酵母粉5克
水170克
〜休息1.5小时
(B)
面包粉 100克 (for example : 80g bread flour + 20g rye flour)
低筋面粉30克
盐少许 
糖30g
鸡蛋一半(另一半用来做蛋液)
水1汤匙(如果面团太干,加一点水)
*** add rye flour, green tea powder, cocoa powder or black sesame powder at this stage***

奶油30克

1)把(A)搅拌一下,发酵1.5小时
2)将A + B 除了“奶油”, standmixer 揉5分钟,然后加入奶油,继续揉5分钟,直到形成有弹性的面团。
3)分成12-16 面团, 整形 
4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。
5)用蛋液刷上。
6 )放入焗炉烤375F / 190℃ 12 - 14分钟。

* 面包盘要搽点油。
*发酵时间要看个人的室温。

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