這是森綠最愛吃的麵包，因為很喜歡馬鈴薯和培根的味道。這麵包還加了湯種讓麵團濕潤些和柔軟些，很適合小孩和老人家吃。晚上準備好麵團，放入冰箱發酵，第二天便可以輕鬆製作，希望你們也會一起試做。
請按這連結看森綠所做的影片https://youtu.be/SQBVhuoQBtI
這食譜可製作出大約 6-8 個麵包的份量。
材料：
1. 高筋麵粉 (180 克 + 45 克 給湯種)
2. 砂糖 (10 克)
3. 鹽 （4.5 克）
4. 乾酵母 （1.5 克）
5. 牛奶 (53 克)
6. 熱水 (接近100度，90 克)
7. 水 (45 克)
8. 牛油 (已溶，15 克)
9. 酸種 (55 克，可選)
餡料的材料：
1. 馬鈴薯 (約150克，切丁)
2. 培根（4-5條，切小片）
3. 蛋黃醬 （2-3 湯匙）
4. 黑胡椒 （適量）
5. 洋蔥(約半個，切細丁)
6. 糖 (0.5 茶匙)
7. 鹽 （適量）
8. 牛奶 (2 湯匙)
9. 起司.芝士 （適量）
做法：
1. 製作湯種:
1.1 在碗裡，加入高筋麵粉 (45克)，然後加入熱水(接近100度，90克)並快速拌勻
1.2 靜置10分鐘( 室溫)
2. 在湯種碗中，加入牛奶 (53克)、水 (45 克)和酸種 (55克)，拌勻
3. 加入乾酵母 (1.5克)，拌勻。然後加入已溶牛油 (15 克)並拌勻
4. 在另一個碗中，將高筋麵粉 (180克)、糖 (10克)和鹽 (4.5克)混合均勻
5. 加入麵粉混合物，分3-4次，拌勻
6. 用保鮮膜蓋住麵團，靜置 30 分鐘（室溫）
7. 把手弄濕，將麵團從邊緣向中心拉並折疊(約1分鐘)
8. 用保鮮膜蓋住麵團，靜置 30 分鐘（室溫）
9. 把手弄濕，將麵團從邊緣向中心拉並折疊(約1分鐘)
10. 蓋上保鮮膜，放入冰箱（最好是蔬果抽屜）發酵至少6小時，最多1.5日
11. 製麵團當天(或烘烤當天)，製作馬鈴薯培根沙律
11.1 將馬鈴薯用水煮熟，瀝乾水分
11.2 煮馬鈴薯同時，在另一鍋中加油，用中小火，將培根炒至微金黃，加些糖 (0.5 茶匙) 調味
11.3 加入洋蔥，用黑胡椒和鹽調味，炒至洋蔥熟，離火
11.4 在馬鈴薯的碗內加入黑胡椒、牛奶 (2 湯匙)和鹽，拌勻和略壓
11.5 加入炒好的培根和洋蔥，拌勻，稍微放涼一下
11.6 最後加入蛋黃醬（2-3 湯匙），拌勻，放入冰箱保存
12. 將麵團從冰箱取出，撒上麵粉，放在桌上
13. 在麵團上撒些麵粉，弄平，然後分成等份
14. 將麵團弄平，把邊緣拉到中心並捲成一個球
15. 用毛巾蓋住麵團，靜置15分鐘
16. 做型:
16.1 在桌子和手上撒些麵粉，以避免麵團黏手
16.2 將麵團從中心向邊緣推，做成一個圓形
16.3 舀一些馬鈴薯沙律(約1.5湯匙)放在麵團的中心
16.4 將麵團從邊緣向中心拉包饀，做成球狀
16.5 將麵團放在烘焙杯上
17. 用毛巾蓋住麵團，發酵35-50分鐘
18. 在麵團上掃上牛奶，然後在頂部用剪刀剪出一個十字。
19. 在開口處放些起司，再放些蛋黃醬，最後再放少許起司在面上
20. 將麵團放入烤箱，噴灑水5次，立即關上烤箱的門
21. 以 210 °C 烘烤 16-18 分鐘至金黃
22. 然後便完成了！
個人心得：
1. 在步驟18, 在剪出十字時，先用水或牛奶濕潤剪刀才剪，麵團便不會黏在剪刀上
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.Potato bacon salad bread (no-knead)~.~.~.
This is SumLook's most favorite bread because I love the taste of potato and bacon salad. For this recipe, I have added Tangzhong, which helps to make the dough more moist and soft. It is very good for children and elderly. You can simply prepare the dough a night before, then on the next day, you can bake the bread with little hassle. I hope you like it.
Please click on this link to see my video: https://youtu.be/SQBVhuoQBtI
This recipe can make 6-8 pieces of bread.
Ingredients:
1. Strong flour or bread flour (180 g + 45 g for Tangzhong)
2. Sugar (10 g)
3. Salt （4.5 g）
4. Dry Yeast （1.5 g）
5. Milk (53 g)
6. Hot Water (close to 100。C, 90 g)
7. Water (45 g)
8. Butter (melted, 15g)
9. Sourdough (55 g, optional)
Ingredients:
1. Potato (about 150g, cubed)
2. Bacon (4-5 strips, sliced)
3. Mayo (2-3 Tbsp)
4. Black pepper (Some)
5. Onion (1/2, diced)
6. Sugar (0.5 tsp)
7. Salt (some)
8. Milk (2 Tbsp)
9. Cheese (some)
How to cook:
1. Preparing Tangzhong:
1.1 In a bowl, put in strong flour (45g), then add in boiling water (90g), quickly mix well
1.2 Rest in room temperature for 10 mins
2. Add milk (53 g), water (45 g)and sourdough (55 g) and mix well
3. Add in dry yeast（1.5 g）, mix well. Then add melted butter（15 g）and mix well
4. In a separate bowl, mix well the strong flour (180 g), sugar (10 g)and salt (4.5g)
5. Add in the flour mixture, in 3-4 times, mix well
6. Cover the dough with plastic wrap, rest for 30 mins (at room temp.)
7. Wet your hands, pull and fold the dough from edge towards the center (for 1 min)
8. Cover the dough with plastic wrap, rest for 30 mins (at room temp.)
9. Wet your hands, pull and fold the dough from edge towards the center (for 1 min)
10. Cover with plastic wrap, ferment in the fridge (preferably vegetable and fruit drawer) for at least 6 hours, at most 1.5days
11. On the day of making dough (or on the day of baking), prepare potato and bacon salad
11.1 Boil the cubed potato until cooked and drain
11.2 While cooking potato, in a pan, add oil, over medium low heat, fry the bacon until slightly brown and season with sugar (0.5 tsp)
11.3 Add onion, season with black pepper and salt, fry until onion is cooked
11.4 Add black pepper, milk (2 Tbsp) and salt onto boiled potato, mix and press a bit
11.5 Add in fried bacon and onion, mix well, let it cool a bit
11.6 Lastly add mayo (2-3 Tbsp), mix well, store in the fridge
12. Take the dough out from fridge, sprinkle flour on top, and lay it on table
13. Sprinkle flour on the dough, pat lightly to flatten, divide it into equal shares
14. Pat the dough flat, and pull the edge to the center and roll up as a ball
15. Cover the dough with towel, rest for 15 mins
16. Forming:
16.1 Sprinkle the table and hands with flour to avoid stickiness of dough
16.2 Push the dough from center to the edge to make a circle
16.3 Scoop some potato salad (about 1.5 Tbsp) and place it at the center of the dough
16.4 Wrap and form a ball by pulling the dough from edge towards the center
16.5 Lay the dough on baking cup
17. Cover the dough with towel, prove for 35-50 mins
18. Milk wash the dough and cut a cross on top
19. Put some cheese on the opening, then some mayo and then little cheese on top again
20. Put the dough into the oven, and spray water for 5 times, close oven right away
21. Bake at 210 。C for 16-18 mins until golden
22. Then it is done!
Personal thought and Tips:
1. For step 18, you can first wet the scissors with water or milk; it is easier to cut the cross without having the dough sticking onto the scissors
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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