Saturday, May 13, 2017

中种白土司(ZhongZhong White Bread Loaf)



我都有做些土司麵包,可是懶惰拍照
都是吃了就算了
最近看見相機感覺好像對不起它
在網上做些功課,大略研究一下相機操作
二寳看見我在拍攝也想湊上一手
好吧,讓你試試
下圖就是他的傑作


中种吐司,麵包体很棒
感覺有點口感
我覺得土司就應該有些口感
可是家裏的都習慣了


中种白土司
食譜參考:Carol100道無添加純天然手感麵包
橄欖油白土司

[中种/Zhong ZHong starter]
高筋麵粉  Bread Flour 220g
冷開水 Cold Water 150g 
速發乾酵母 Instant Dry Yeast 1/2tsp

~把所有材料混合均勻至無顆粒,反復搓揉至光滑麵糰~
*Mix all ingredients together, knead till soft*
~放入密封的容器,待發2~3小時~
 *Put into a air tight container, let it rise till 2~3hours*

[主麵糰/Main Dough]
中种麵糰全部 Bread Starter 
高筋麵粉 Bread Flour 100g
奶粉 Milk Powder 15g
細砂糖 Fine Sugar 20g
鹽 Salt 1/4tsp
無鹽奶油 Unsalted Butter 30g
冰塊 Ice cube 50g

做法 Method:
~將所有材料除奶油外,混合均勻攪拌至一塊不黏手麵糰~
*Mix all ingredients except butter, knead till not sticky*
~加入無鹽奶油,繼續攪拌至出薄膜~
*Add butter and continue knead till dough membrane come out*
~把麵糰放入密封容器,表面噴水,蓋著待發45分鐘~
*Put dough into an air tight container, spread some water onto dough, let it rise for 45 minutes*
~發酵完成,麵糰取出把麵糰的空氣拍出,平均分割2等份,休面10分鐘~
*After fermentation done,put dough onto table with some flour , press air in the dough out, divide dough into 2,rest for 10 minutes*
~把麵糰擀長光滑面向下卷起,休面10分鐘,再反復卷一次~
*Roll out the dough, smooth surface face down, roll up, rest for 10 minutes, repeat this step one more time*
~把卷好的麵糰放入450克土司模内,待發9分滿~
*Put dough into a 450g bread loaf mold, let rise till 90% full*
~預熱烤箱160度,烤40分鐘,烤好脫模待冷切片~
*Put in preheat oven 160 degree for 40 minutes, remove from mold till cold*

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