我今次真的親手做一次包，過往都一直倚靠我的懶人恩物kenwood mixer幫忙，但今次要真實的搓搓打打幾百回後才做得一個麵團，不過手做有手做的快感。
今次做的是中種法，簡單說，中種法是做麵包的其中一種方法。一般做麵包食譜做的是直接法，要求首先將材料混合，搓揉成團，基本發酵，再滾圓中間發酵，整形及最後發酵一次過完成。而中種法就是經過兩次發酵而成的方法，首先將部的麵粉，水及酵母混合成團經過第一次發酵做成種麵團，之後再跟主麵團混合，再重覆直接法的做法。直接法需要的時間較少，較方便，但中種法做出的麵包發酵得更好，更鬆軟，保存期較耐，麥味較強。
材料:
中種麵團
- 高筋麵粉 120g
- 水 72ml
- 速發酵母 3g
- 高筋麵粉 30g
- 牛奶 30ml
- 鹽 2.5g
- 砂糖 12g
- 牛油 7g
- 蛋液 少許
- 鹽水吞拿魚 75g
- 熟粟米粒 50g
- 沙律醬 適量
- parsley 適量
做法:
中種麵團
1. 麵粉，水及速發酵母用手混合，搓至沒有粉粒及成爲麵團。
2. 蓋上盒或保鮮紙，放在約30度的地方發酵。如果夏天做就可以放温內，如果冬天就要放在微波爐或焗爐內，加一杯熱水。時間大概爲1.5-2小時又或者令麵團發大至2倍大。
主麵團
2. 加入牛奶再搓令牛奶跟麵團充分混合。
3. 牛油切小塊，跟麵團混合再搓。
4. 捉住一部分的麵團，以打出去的方式向工作枱用力打出去，轉90度再打出去，一直打至麵團出現薄膜爲止，我打了200多下。
5. 滾圓麵團，滑面朝天，收口向下，放在抺有牛油的盆中，蓋上保鮮紙或盒發酵40分鐘。
6. 用手指測驗麵團，手指沾高筋麵粉，將手指插入麵團的中間，約數cm 的深度，如果沒有馬上彈回就代表可以。如果彈回就需要再發酵。
7. 取出麵團，桌上撒些高筋麵粉，麵團表面也撒少少，用手壓出大氣泡，磅重量，平均分5份，各自滾圓，蓋上保鮮紙靜置15分鐘。
8. 將麵團壓成一個約10cm 長的方形，兩邊各界一個角，但不要界斷，兩邊互相穿過就完成做型。
9. 再發酵約1小時成兩倍大。
10. 掃上蛋液，鋪上吞拿魚餡及parsley。
11. 放預熱175度焗爐焗15-20分鐘。
吞拿魚餡:
1. 鹽水吞拿魚澀乾，加粟米及沙律醬混合。
Ingredients:
Sponge Dough:
- Bread flour 120g
- Water 72ml
- Instant yeast 3g
Dough
- Bread flour 30g
- Milk 30ml
- Salt 2.5g
- Sugar 12g
- Butter 7g
- Egg little for brushing
Tuna filling:
- Tuna 75g
- Corn 50g
- Mayonnaise little
- Parsley little
Direction:
Sponge Dough
1. Mix flour, yeast and water and rub until it forms a dough.
2. Cover it with plastic cling and put it into a area around 30 degree and leave it to rise. You could just leave it in the room temperature if you make it in summer. You have to put it into oven / microwave together with a cup of hot water if you make it in winter. It takes around 1.5-2 hours to double in size.
Dough
1. Mix the sponge dough and all the ingredients from the dough (except butter and leave around 10ml of milk for later stage), rub until it forms a dough.
2. Add milk to the dough and rub until they are incorporated.
3. Cut butter into small pieces and incorporate with the dough.
4. Hold a corner of the dough, beat towards your working surface, turn 90 degree and beat it again, continue this process until the thin sheet is formed.
5. Roll the dough into a ball with smooth surface on the top put it into a light buttered bowl. Cover it with plastic cling and let it rise again for 40 minutes.
6. Use your finger to test the dough, stick your finger with some bread flour and put it into the dough around several cm depth. If the dough does not bounce back, it means ok. If the dough is very elastic and bounce back, then you have to let it rise for some more time.
7. Remove the dough from the bowl. Spread little bread flour on your working desk and some onto the dough. Use your hand to flatten the dough so that the big air bubbles inside could be released. Put the dough on the scale and evenly cut into 5 pieces. Rub the doughs into ball shape and cover them with plastic cling and let it cool for 15 minutes.
8. Flatten the doughs into a 10cm length square, cut 2 “L” shapes at each of the corner and cross them with each other.
9. Let it rise for another 1 hour to double in size.
10. Brush the dough surface with egg, put the tuna mixture and parley on the top.
11. Put it into the preheated 175 degree oven for about 15-20 minutes.
Tuna filling:
1. Mix tuna fish with corn and Mayonnaise.
沒有留言:
張貼留言