糖漬橙皮和巧克力碎搭配起來味道簡直絕了，太美味了！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/RSgJ0FCG8oc
這食譜可製作出大約 6-8 個麵包的份量。
材料：
1. 高筋麵粉 (300 克)
2. 砂糖 (15 克)
3. 鹽 （5 克）
4. 乾酵母 （2 克）
5. 牛奶 (180 ml + 1湯匙，室溫)
6. 糖漬橙皮 (60 克)
7. 蜜糖.蜂蜜 (1 湯匙)
8. 巧克力粒 (60 克)
9. 酸種 (50 克，可選)
做法：
1. 在碗裡，加入熱水，剛好蓋過糖漬橙皮，再加入蜂蜜，拌勻。浸泡10分鐘後瀝乾水分。
2. 在碗裡，將牛奶(180 ml)、乾酵母（2 克）和酸種(50 克)拌勻至順滑
3. 在另一個碗中，將高筋麵粉(300 克)、糖 (15 克)和鹽（5 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，將麵團壓平，在麵團一半的面積上撒上糖漬橙皮和巧克力碎
7. 將巧克力碎和橙皮包起來。重複步驟6和7 3 次
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. 將麵團從冰箱取出，撒上麵粉，放在桌上
12. 在麵團上撒些麵粉，弄平，然後分成等份
13. 將麵團弄平，把邊緣拉到中心並捲成一個球
14. 用毛巾蓋住麵團，靜置15分鐘
15. 做型:
15.1 在桌子和手上撒些麵粉，以避免麵團黏手
15.2 將麵團弄平，把邊緣拉到中心並捲成一個球
16. 用毛巾蓋住麵團，發酵35-50分鐘
17. 在麵團上掃上牛奶 (1 湯匙)
18. 將麵團放入烤箱，以 230 °C 烘烤 15-18 分鐘至金黃
19. 然後便完成了！
個人心得：
1. 如用酸種，可以減少乾酵母的一半分量
2. 可以用啤酒代替牛奶。烘烤後可以聞到啤酒的香味
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.Candied Orange peel and Chocolate Chip Bun (no-knead)~.~.~.
Candied Orange peel matches very well with chocolate chips. It is just so yummy. 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/RSgJ0FCG8oc
This recipe can make 6-8 pieces of bread.
Ingredients:
1. Strong flour or bread flour (300g)
2. Sugar (15g)
3. Salt（5g）
4. Dry Yeast （2g）
5. Milk (180 ml + 1 Tbsp, room temperature)
6. Candied orange peel (60 g)
7. Honey (1 Tbsp)
8. Chocolate chips（60g）
10. Sourdough (50g, optional)
How to cook:
1. In a bowl, add hot water just to cover candied orange peel (60 g), then add honey (1 Tbsp), mix well. Soak for 10 mins, then drain
2. In a bowl, mix well milk(180 ml), dry yeast(2g) and sourdough(50g) until smooth
3. In a separate bowl, mix well the strong flour (300g), sugar (15g) and salt (5g)
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, flatten the dough, add candied orange peel and chocolate chip onto 1/2 of the area
7. Fold to cover the chocolate chips and orange peel. Repeat the steps 6, 7 for 3 times
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. Take the dough out from fridge, sprinkle flour on top, and lay it on table
12. Sprinkle flour on the dough, pat lightly to flatten, divide it into equal shares
13. Pat the dough flat, and pull the edge to the center and roll up as a ball
14. Cover the dough with towel, rest for 15 mins
15. Forming:
15.1 Sprinkle the table and hands with flour to avoid stickiness of dough
15.2 Pat the dough flat, and pull the edge to the center and roll up as a ball
16. Cover the dough with towel, prove for 35-50 mins
17. Milk wash (1 Tbsp) the dough
18. Put the dough into the oven. Bake at 230 。C for 15-18 mins until golden
19. Then it is done!
Personal thought and Tips:
1. If sourdough is used, can reduce the amount of dry yeast by 50%
2. Can use beer instead of milk. One can smell the aroma of beer after baking
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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