Thursday, September 3, 2015

QQ 糯米面包 QQ Rice Bread Loaf


Another great bread recipe I had long bookmarked since I bought this bread recipe book "The Second Book of Baking for Beginners" by Carol Hu since early 2013.
这是一道即软,组织细腻而有口感的糯米面包食谱取自于胡涓涓的“烘焙新手必备的第二本书”。也是我从2013年购买这本书后一直想要尝试的食谱。


After experimenting with lots of fancy bread recipes, I am now back to making of the basic toast bread. What appealed to me was the use of glutinous rice flour in this bread recipe to produce a soft and yet chewy bread. The presence of glutinous rice flour helps to maintain the moisture content and also good in making the bread with fine texture.
进来我又开始制做回传通的面包条,对面包整形似乎有点厌倦。对于这道面包食谱,我最欣赏的是糯米的保湿功能即富有口感。


I am extremely happy with the outcome. Shall try again to create more delicious bread next time.
我非常满意使用这个配料,下次一定会再采用制造出更多美味的面包。


QQ 糯米面包
QQ Rice Bread Loaf

Ingredients 材料(A)
340g Bread Flour 面包粉
67g Glutinous Rice Flour 糯米粉
3/4 Tbsp Instant Yeast 速发干酵母
65g Egg 鸡蛋
30g Castor Sugar 细砂糖
1/2 Tsp Salt 盐
200g Fresh Milk 牛奶

(B)
40g Unsalted Butter 无盐奶油

Method 做法

Combine all ingredients (A) into the bowl of a stand mixer with dough hook and mix with lower speed until all ingredients are well combined.
将所有材料(A) 倒入搅拌器的钢盆中以慢速度搅拌搓揉成为一个不粘手的面团.

Add in butter (B) and slowly increase the speed to medium and continue kneading for approx 15-18 mins, until the dough becomes smooth and pass the window pane test.
把切成小块的奶油B加入然后依照片揉面标准程序继续以中速把面团搅拌(大约15-18分钟)成为撑得起薄膜的面团.



Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the dough to proof for an hour or until the dough doubled in size.
将揉好的面团滚圆, 收口朝下捏紧放入涂抹少许油的盆中, 罩上拧干的湿布或保鲜膜, 放置到温暖很密闭的空间进行第一次发酵约60分钟或至少两倍大.


Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when it remain indented after the finger pokes into it.
第一次发酵完成后, 用手指沾上低筋面粉, 然后直接戳入面团中心. 如果戳出的洞陵没有弹回的迹象, 便完成第一次发酵. 如果戳出的洞渐渐回缩, 则再继续发酵5-10分钟, 然后再用同样的心方式测试.

Punch down the dough. Divide the dough into 4 equal portions and mould it round. Let it rest for another 15 mins.
工作桌上洒上一些高筋面粉. 将发酵好的面团从盆子中移出.  面团表面也洒上一些高筋面粉, 然后将面团用手压下去将气体挤出来. 把面团平均分割成4等份, 然后滚成圆形, 盖上拧干的湿布或保鲜膜再让面团休息15分钟.

Using a rolling pin, roll each dough into long rectangle about 35cm and start rolling out from the shorter end into a roulade. Arrange the rolled bread dough (seams down) into a greased loaf pan  23x13x6.5cm,  Repeat the process for the balance 3 ps of dough. 
休息好的面团用擀面棍擀成长条约35cm,宽度同烤模短向宽,然后由短卷起,千万不要卷得太紧,轻轻往前自然卷起就可以。将卷好的面团收口朝下朝内间隔适当排入已涂抹少许不可融化奶油的面包烤模中23x13x6.5cm以免沾粘。再重复同样的做法完成剩余的3份面团。

Spray some water over the loaf with a fine mist nozzle. Final proof the loaf in a unheated oven for another 50-60 mins.
将整盒的面团放入烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大.


8-10 Mins prior to baking time, remove baking tray from oven and turn on the oven heat to 170C degrees.
发酵好前8-10分钟, 将面包模具从烤箱中取出, 烤箱打开预热刊至170C度.

Bake the bread loaves in the middle lower level of a preheated oven at 170C degrees for 35-38 mins.
放进已经预热至170C度的烤箱中下层烘烤35-38分钟, 至表面呈现金黄色即可.

Unmould and leave bread to cool on a cooling rack.
烤好后马上倒扣出来放在铁网架上待凉。







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