這是森綠第一次用馬斯卡彭做麵包，真的很好吃，麵包鬆鬆軟軟的，口感很濃郁，和紅豆蓉很配合。這麵包很柔軟，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/jUV9Dy1H5Mk
這食譜可製作出大約 6-8 個麵包的份量。
材料：
1. 高筋麵粉 (105 克)
2. 低筋麵粉 (105 克)
3. 砂糖 (30 克)
4. 鹽（3 克）
5. 乾酵母（3 克）
6. 溫水 (30 ml)
7. 牛奶 (90 ml)
8. 酸種 (可選) (40 克，可選)
9. 馬斯卡彭芝士（100 克）
10. 紅豆蓉 (6-8湯匙)
做法：
1. 在碗裡，將溫水(30 ml)、牛奶(90 ml)、糖(30 克)和乾酵母（3 克）拌勻
2. 加入酸種(40 克)和馬斯卡彭乳酪（100 克），攪拌至順滑
3. 在另一個碗中，將高、低筋麵粉 (105+105克)和鹽 (3克)混合均勻
4. 加入麵粉混合物，分3-4次，拌勻
5. 用保鮮膜蓋住麵團，靜置 30 分鐘（室溫）
6. 把手弄濕，將麵團從邊緣向中心拉並折疊(約1分鐘)
7. 用保鮮膜蓋住麵團，靜置 30 分鐘（室溫）
8. 把手弄濕，將麵團從邊緣向中心拉並折疊(約1分鐘)
9. 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. 將麵團從冰箱取出，撒上麵粉，放在桌上
11. 在麵團上撒些麵粉，弄平，然後分成等份
12. 將麵團弄平，把邊緣拉到中心並捲成一個球
13. 用毛巾蓋住麵團，靜置15分鐘
14. 做型:
14.1 在桌子和手上撒些麵粉，以避免麵團黏手
14.2 將麵團弄平，將麵團從中心向邊緣推，做成一個圓形
14.3 舀一些紅豆蓉(約1湯匙)放在麵團的中心
14.4 將麵團從邊緣向中心拉包饀，做成球狀
14.5 將麵團放在烘焙杯上
15. 用毛巾蓋住麵團，發酵35-50分鐘
16. 在麵團上掃上牛奶
17. 將麵團放入烤箱，以 190 °C 烘烤 15-18 分鐘至金黃
18. 然後便完成了！
個人心得：
1. 可以在步驟14.3加入白玉, 會有麻糬的口感。做法:以1:1 混合水和白玉粉，搓揉成球形，放入沸水，煮至浮起便完成
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.Red bean bun with Mascarpone (no-knead)~.~.~.
This is SumLook's first time to use Mascarpone in baking. The texture of the bread becomes soft and fluffy, and the taste is relatively creamy. The bread is 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/jUV9Dy1H5Mk
This recipe can make 6-8 pieces of bread.
Ingredients:
1. Strong flour or bread flour (105g)
2. Low flour or cake flour (105g)
3. Sugar (30g)
4. Salt（3g）
5. Dry Yeast （3g）
6. Warm Water (30 ml)
7. Milk (90 ml)
8. Sourdough (40g, optional)
9. Mascarpone（100g）
10. Red Bean Paste (6-8 Tbsp)
How to cook:
1. In a bowl, mix well warm water(30 ml), milk(90 ml), sugar(30g) and dry yeast(3g)
2. Add sourdough(40g) and mascarpone(100g), whisk until smooth
3. In a separate bowl, mix well the strong and low flour (105+105 g) and salt (3g)
4. Add in the flour mixture, in 3-4 times, mix well
5. Cover the dough with plastic wrap, rest for 30 mins (at room temp.)
6. Wet your hands, pull and fold the dough from edge towards the center (for 1 min)
7. Cover the dough with plastic wrap, rest for 30 mins (at room temp.)
8. Wet your hands, pull and fold the dough from edge towards the center (for 1 min)
9. Cover with plastic wrap, ferment in the fridge (preferably vegetable and fruit drawer) for at least 6 hours, at most 1.5days
10. Take the dough out from fridge, sprinkle flour on top, and lay it on table
11. Sprinkle flour on the dough, pat lightly to flatten, divide it into equal shares
12. Pat the dough flat, and pull the edge to the center and roll up as a ball
13. Cover the dough with towel, rest for 15 mins
14. Forming:
14.1 Sprinkle the table and hands with flour to avoid stickiness of dough
14.2 Pat the dough flat, push the dough from center to the edge to make a circle
14.3 Scoop some red bean paste (about 1 Tbsp) and place it at the center of the dough
14.4 Wrap and form a ball by pulling the dough from edge towards the center
14.5 Lay the dough on baking cup
15. Cover the dough with towel, prove for 35-50 mins
16. Milk wash the dough
17. Put the dough into the oven. Bake at 190 。C for 15-18 mins until golden
18. Then it is done!
Personal thought and Tips:
1. For step 14.3, can add also Glutinous Rice balls which create a chewy texture. How to make: using 1:1 ratio, mix Shiratama Flour and water, make balls, boil them until they float on water, then it is done
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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