Thursday, 2 June 2016

麻糬奶香吐司 【Mochi Milk Toast】





之前疯狂的寻购韩国麻糬预拌粉, 后来得以好姐妹赠送了一包的麻糬粉。 之后自己也贪婪的一口气买了数包, 结果送的送烤的烤, 剩余了一包(500克)就这样一直摆放在冰箱里。 至今, 眼看截至日期近了,心也慌了, 这才二话不说的上网找食谱。 然而, 配方中所加入的麻糬粉份量实在是少而极少, 所以只能勤快的搓面团了。 

这麻糬粉的性质和高筋面粉不同,  虽然只加入了少量的25克麻糬粉, 而面团却是非常粘。  整形时会有些难度, 面团很难擀开, 最好在桌面上撒些面粉, 也较容易操作了。 我也只是稍微的擀了几下, 就随便的卷了。  记得要听话哦, 千万别想着增添糬粉的份量,否则只怕会粘得撒不开您的手呢!

另外要提醒的是,它的发酵时间也比一般的稍长,  等了好久才看到面团如乌龟般的慢慢爬上了”屋顶“(模具), 有2个小时半左右吧!  但是, 可别泄气哦, 告诉你这面包超赞, 值得您为它一试!



我不敢加入黑芝麻, 大丫头不吃, 所以就免了。 这面包充满了奶油香味,而且组织非常绵密, 撕开来吃, 感觉是超棒的!不管是隔天吃,或是第三天才吃, 面包也依然还是软绵绵带丝的,也依然保持着湿性。





麻糬奶香吐司】

[
材料]
225克高筋面粉
25克麻糬预拌粉/韩国面包预拌粉
10克奶粉
3克即溶酵母
25克蛋液
125克鲜奶 (原者加清水)
35克细砂糖
3克盐
25克无盐奶油

做法
1.  将所有材料放入面包机里搅拌15分钟(除了奶油)至面团混合。
2.  然后再加入奶油, 继续搅拌至15分钟至面团顺滑混合。
3.  取出面团滚圆放入盆中以湿布盖好, 进行基础第一次发酵至双倍大(60分钟)。
4.  发酵结束后, 取出面团放在撒有高粉的桌面上, 平分割成3份,滚圆, 盖上湿布休面15分钟。
5.  将松弛后的面团擀成椭圆形, 由上而下的卷起, 松弛10分钟后再擀成长条, 卷起。 (工作台上撒下一些面粉,否则会很难操作) 
6.  将面团排入吐司烤模里,进行第二次发酵至9分满。(取一杯热水帮助提高温度, 让面团加速发酵)
7.  将烤模放入预热烤箱里175度至35分钟至表面呈现金黄色即可。
8.  取出,将面包放置铁架上放凉。



Mochi Milk Toast】

[材料]
225g bread flour
25g korean bread mix flour
10g milk powder
3g instant yeast
25g egg (beaten)
125g fresh milk
35g castor sugar
3g salt
25g unsalted butter

Method
1.  Place all the ingredients except butter) into the a bread marker, let it knead for 15 minutes until all the ingredients come together .  (First, add the wet ingredients, then followed by the dry ingredients) 
2.  When all ingredients come together, add in butter, continue kneading until the dough is smooth and elastic for 15 minutes.
3.  Cover dough with wet cloth and let it proof until doubled in size (about 60 minus).
4.  
Sprinkle some flour over the work surface, place the dough on it and press the dough to release the air.  Divide the dough into 3 portions equally, roll it into ball shape and rest for 15 minutes.
5.  Flatten it and roll up like swiss roll and rest for 10 minutes.  Then, roll it again into long strip, and roll up like swiss roll.
6.  Place in into greased loaf pan to have of proofing until the dough reaches 90% of height of pan.
7.  Bake in preheated oven at 175C for 35 minutes until it golden brown . (you may cover bread surface with foil if it turns to brown color too fast)



这面包虽然在擀面团时有些粘手, 却也陆陆续续的做了好多遍, 1次2次3次。。五个手指都不够数了!




10 comments:

  1. 很棒的吐司。。。(^_^)

    ReplyDelete
  2. 您手工的面包很香。照片你拍得真好。

    ReplyDelete
    Replies
    1. 谢谢你的赞美和到访!

      Delete
  3. What a superb loaf of bread, so fluffy and soft.

    ReplyDelete
  4. 哇!己经做了那么多次,看来值得一试!刚好家里也还有麻糬预拌粉。怎么你家的山峰那么均匀的,我的就名副其实的“山峰”

    ReplyDelete
    Replies
    1. 薇薇, 将面团量一量就均匀了! 哈哈。。。

      Delete
  5. 哟。。。 may 啊 may,您真的太 kheng 了。还有软软的吐司吃呢!
    下次我家冰箱有存什么都好,我会来“问神”。哈哈哈

    ReplyDelete
  6. Hello May...
    This bread looks so soft and delicious. Thank you for sharing the recipe💟.
    But am wondering, if i do not have the Korean Bread Miz Flour can i just omit it or replace it with something else.
    Thank you in advance May.

    Zainab

    ReplyDelete
    Replies
    1. Hello Zainab,
      Ya, this is my favorite recipe too. You may try to do so but i may not gurantee that the outcome will be the same and i wil try it too!
      Do let me know how is it after you tried! Thanks

      Delete
  7. You are such a pro in bread making. Love the soft and fluffy texture.

    ReplyDelete

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