巧可力排包 Chocolate bread bun

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面包。不常吃,因为怕胖。不过却做上瘾了。就是那份满足感。48小时的发酵, 30分钟的搓揉!就这样做了巧可力排包给家人。 

 

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48hr pre fermented starter dough, 30mins hand knead = super soft chocolate and milk bread bun,  Our first homemade bread in 2015!

 

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Recipe (adapted from 和随随鱼一起做烘培 pg 72)

starter dough: 280g bread flour, fresh yeast 19g,milk 200ml, sugar 16g
main dough: 120g bread flour, sugar 100g, egg white 30g, milk powder 20g, unsalted butter 40g  (I added 20g valrhona cocoa powder, so I used 100g bread flour)

combine all ingredients for the starter dough and proof in fridge for 48hrs.
combine all ingredients for the main dough except butter. Add in the starter dough (cut into small pieces) and knead into  a dough. Rub in butter little at a time and continue to knead until window pane stage. Proof for 60mins. Punch in to release the air. Rest for 15mins. Shape into 60g each of round balls. Roll inro long strips and put inside desired baking tray and proof for another 2hours or so. Bake in preheated oven at 170d for 30mins. Brush butter or milk onto the top after that.

中种原料:高粉280g, 鲜酵母19g, 牛奶200ml, 细砂糖16g
主面团原料:高粉120g, 细砂糖100g, 蛋白30g, 奶粉20g, 淡奶油60g, 黄油40g

把中种原料放在一起揉匀后, 放入冰箱冷藏发酵48小时
将主面团中除黄油以外的原料放入盆中, 将发好的中种切成小块放入, 揉成光滑的面团。
加入黄油揉至完全扩展阶段 , 把面团取出排气后分割成60g每份, 滚圆松弛15分钟。
把松弛后的面团擀成舌形,压薄底边,卷起搓成长条状。排入烤盘, 放温暖湿润处进行最后发酵
最后发酵结束, 表面刷薄薄的蛋液(全蛋液加水稀释, 入预热170℃的烤箱, 上下火,30分钟左右,上色后加盖锡纸, 出炉后刷牛奶(或者融化滴黄油。

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