Wednesday 17 August 2016

班兰麻糬蔓越莓吐司 【Pandan Mochi Cranberries Milk Toast】





习惯性的将将面包模具推入烤箱后, 转身就上楼洗澡了。 再度步入梯间的一刹那, 一股飘着面包香气的烘烤味已经钻入我的鼻孔里了。分不清是习惯了, 还是爱上了梯间那股飘来的阵阵面包香味, 喜欢那种感觉, 让人感觉幸福,  原来简单的面包香味也能带给人喜悦啊! 





备好晚餐后, 面团已在预料的时间内搅拌结束了,分割了三份, 又大功告成了。  渐渐地, 不知不觉间我也爱上了吐司, 爱上了它的简单, 爱上了它的香味!

这面包充满了班兰香味, 我喜欢就这样的撕着吃, 空了了的不涂果酱也一样美味。  为了避免大丫头将蔓越莓一颗颗的楸出,我不敢加多, 否则肯定更加绝妙了啊 




班兰麻糬蔓越莓吐司】

[
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
70克鲜奶 
55克淀低班兰汁
35克细砂糖
3克盐
25克无盐奶油
50克蔓越莓干果

做法
1.  将所有材料放入面包机里搅拌15分钟(除了奶油和蔓越莓干果)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。 然后再把蔓越莓干加入, 搓至均匀。
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。

食谱参考这里的~麻糬奶香吐司


Pandan Mochi Cranberries Milk Toast】

[材料]
225g bread flour
25g korean bread mix flour
10g milk powder
3g instant yeast
25g egg (beaten)
70g fresh milk
55g pandan juice
35g castor sugar
3g salt
25g unsalted butter
50g dried cranberies 

Method
1.  Place all the ingredients except butter, dried cranberries) 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. Then, add the dried cranberries and knead until combined.
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)



此时, 天色已是十分昏黑, 黑压压的乌云, 仿佛要将这世界吞噬了。  左脑想着是否该将这吐司的倩影抓拿下, 右脑却在命令着我举起相机, 靠着窗外那仅有的一曙光芒, 乱来的咔嚓了几张, 收工吃晚饭去呀!


  



8 comments:

  1. 很漂亮的吐司~如果没有预拌粉呢?看到你说喜欢她的简单,我觉得做吐司真的不简单啊~不懂何时我才有机会说,做面包超简单的~哈哈

    ReplyDelete
    Replies
    1. MIo Mio, 没有预拌粉就用面包粉也一样好吃! 超软哦

      Delete
  2. Hi may. Lovely bread texture. I can't get korean bread mix. Can I replace with different flour or do I omit?what is korean bread mix.? Is it the regular mochi powder ? Thanks. Chloe.

    ReplyDelete
    Replies
    1. Hi Chloe,
      It is premix mochi flour and you may replace it with bread flour!

      Delete
  3. 一直好想做加入蔓越梅的面包,可是想到可能孩子们会一颗一颗的挑出来!最后还是想而已!

    ReplyDelete
  4. 看见妳家漂亮的吐司,我好想念我家的吐司哦。。。

    ReplyDelete
  5. Mochi flour is glutinous rice flour?

    ReplyDelete

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