森綠也有些怕摸到粘粘的東西，看到免揉麵包食譜便研究一下，真的很容易做，葡萄乾布里歐和核桃酥菠蘿的味道真超配，你們一定要試這食譜。
請按這連結看森綠所做的影片https://youtu.be/dBfzN5UL6xQ
這食譜可製作出8個(約80克)麵包。
材料：
1. 高筋麵粉 (300 克)
2. 砂糖 (30 克)
3. 鹽 （6 克）
4. 乾酵母 （3 克）
5. 蛋 (100 克)
6. 牛奶 (140 克)
7. 蜂蜜 （10 克）
8. 無鹽奶油 (30 克，已融化)
9. 葡萄乾 (75 克)
10. 乾橙皮 （15 克）
11. 酸種 （50 克，可選）
12. 水果酒(2 湯匙)或蜂蜜(1 湯匙) (用來浸水果乾)
13. 核桃酥菠蘿 （適量，可選）
做法：
1. 準備水果乾:
1.1 在容器中，混合葡萄乾和乾橙並皮混合，加入蜂蜜或水果酒
1.2 加入熱水直至剛蓋過乾果，靜置15-20分鐘
1.3 將泡好的水果過篩，備用
2. 在容器中，混合蛋液、牛奶、蜂蜜和酸種，拌勻
3. 加入乾酵母，拌勻。然後加入融化的奶油並拌勻
4. 在碗中，先混合糖、鹽和高筋麵粉，然後分3-4次加入蛋液混合物
5. 加入泡好的葡萄乾和橙皮，拌勻
6. 用保鮮膜或毛巾蓋住麵團，在室溫下靜置30分鐘
7. 把手弄濕，將麵團從邊緣向中心拉並折疊(約1分鐘)
8. 用保鮮膜或毛巾蓋住麵團，在室溫下靜置30分鐘
9. 用保鮮膜蓋住麵團，放入冰箱（最好是蔬果抽屜）發酵6小時或最多2天
10. 將麵團取出，在室溫下靜置30分鐘（如是盛夏，可跳過此步驟）
11. 分割: 在麵團兩面撒上麵粉，弄平，然後分成8等份
12. 在麵團撒上麵粉，弄平，將邊緣拉到中心並捲起來做成一個球
13. 用毛巾蓋住麵團，在室溫下靜置10分鐘
14. 將麵團拍平並再次折疊成球狀（就像步驟12一樣）
15. 將麵團放入紙杯中並塗上蛋液
16 發酵50分鐘( 35。C)
17. 把烤箱預熱:上層溫度180。C，下層180。C
18. 再次在麵團上刷上蛋液
19. 在麵團表面上剪出一個"人"字的切口
20. 調整預先準備的核桃酥菠蘿的大小
21. 將核桃酥菠蘿撒在麵團上
22. 放麵團進烤箱烘烤：上層溫度180。C，下層180。C 約20分鐘
23. 這樣便完成了！
個人心得：
1. 如不加核桃酥菠蘿，可免去第20和21的步驟
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.Raisin Brioche with crumbles (No knead)~.~.~.
SumLook is also a bit afraid to touch something sticky. Thus, when I saw receipes of no knead bread, I was so eager to learn. Raisin brioche tastes even better with walnut crumbles. You must try this recipe.
Please click on this link to see my video: https://youtu.be/dBfzN5UL6xQ
This recipe can make 8 pieces of bread (around 80g dough).
Ingredients:
1. Strong flour or bread flour (300 g)
2. Sugar (30 g)
3. Salt （6 g）
4. Dry Yeast （3 g）
5. Egg (100 g)
6. Milk (140 g)
7. Honey (10 g)
8. Unsalted Butter (30g, melted)
9. Raisin (75 g)
10. Dried Orange Peel （15 g）
11. Sourdough （50 g, optional）
12. Fruit wine (2 Tbsp) or Honey (1 Tbsp) (For soaking dried fruit)
13. Walnut Crumbles （Some, Optional）
How to cook:
1. Preparation of dried fruit:
1.1 In a container, mix raisin and dry orange peel, add in honey or fruit wine
1.2 Add in hot water until just cover the dried fruit, let it sit for 15-20 mins
1.3 Sieve the soaked fruit, set aside for later use
2. In a container, mix egg, milk, honey and sourdough, whisk well
3. Add in dry yeast, mix well. Then add melted butter and mix well
4. Mix sugar, salt and strong flour in a big bowl. Then add into the egg mixture in 3-4 times
5. Add in soaked raisin and orange peel, mix well
6. Cover the dough with plastic wrap or towel, rest at room temperature for 30 mins
7. Wet your hands, pull and fold the dough from edge towards the center (for 1 min)
8. Cover the dough with plastic wrap or towel, rest at room temperature for 30 mins
9. Cover the dough with plastic wrap, ferment it in the fridge (preferably vegetable and fruit drawer) for 6 hours or 2 days at most
10. Leave the dough out and rest for 30 mins at room temperature (skip this step if it is summer time)
11. Division: Sprinkle flour on both sides of the dough, pat flat, divide it into 8 equal shares
12. Sprinkle flour on dough, pat flat. Pull the edge to the center and roll it up to make a ball
13. Cover the dough with towel, rest at room temperature for 10 mins
14. Pat the dough flat and fold it as a ball again (just like step 12)
15. Put the ball into paper cup and apply egg wash on dough
16. Ferment for 50 mins at 35。C
17. Preheat the oven: upper temperature of 180。C, lower 180。C
18. Apply egg wash on dough again
19. Make a "人" cut on surface of dough
20. Adjust the size of the walnut crumbles prepared beforehand
21. Sprinkle Walnut crumbles on the dough
22. Bake the bread: upper temperature of 180。C, lower 180。C for about 20 mins
23. Then it is done!
Personal thought and Tips:
1. If you are not adding crumbles, can skip steps 20 and 21
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
留言
發佈留言