Thursday, December 10, 2015

韩式麻薯面包 Korean Mochi Bread II

Several months ago I made a batch of these korean mochi bread from scratch as I couldn't get hold of the required korean mochi premix flour from Jakarta. This time round I managed to buy a few packets from Taobao China and get it delivered to the hotel when my hubby was in Shanghai for meeting.
上几个月前,我曾在博客里分享类似的麻薯面包食谱。就因为当时找遍了整个雅加达都买不到麻薯面包预拌粉料才逼不得已得靠自配从零开始的方法及配料做成那批面包。恰好上两个月前,我幸巧在淘宝网上购买到几份这种韩国麻薯面包预拌粉,而我丈夫又刚好去上海出差几天就顺便要求该网站把货物直接送去酒店好让他顺手带回雅加达。

Crazy it may seem but yes that's what I did since he (hubby) didn't show any resistance when I bought a whole lot of cooking ingredients from China largest online shopping site whereby his job was to bring it back after the meeting.
你或许会想我是否买过火了,我想大概吧。不仅如此,我当时看他(丈夫)没抗议,我又在淘宝网上购买多几样材料让他公干完成后带回国。

From the many blogs I read, most of them used this premix powder as the main ingredient and now I just have got to try it out to compare the difference between the premix version against the earlier version, which were all prepared from scratch.

据许多博客所分享的食谱,大多数都是采用韩国麻薯面包预拌粉来制做这类似的面包。 这次我终于可以比较之前自制和预拌粉的效果。



Outlook wise, the bread look similar. However, this version made from premix flour has better and chewier texture. It taste better too. 

经过这次的试验及制做出来的面包效果后,我还是认为这类面包还是最适合采用麻薯面包预拌粉来制做。面包又可口即服口感。好吃!

韩式麻薯面包
Korean Mochi Bread
Adapted credits my favorite little DIY kitchen

Ingredients 材料

(A)
300g Korean Mochi Bread Mix 韩国麻薯预拌粉
75g High Protein Flour / Bread Flour 面包粉
8g Milk Powder 奶粉
145g Egg 鸡蛋
100g UHT Fresh Milk 鲜奶
75g Corn Oil 玉米油
8g Light Soya Sauce 酱油

(B)
40g Black Sesame Seeds 黑芝麻


Directions 做法


Pre roast black sesame seeds (B) in preheated oven at 130C degrees for 10 mins. Alternatively you may pan fry the sesame (without oil). Set Aside to cool before using.
把黑芝麻放B入已预热130度的烤箱烘烤10分钟。或者是用炒锅以小火干炒至香脆。搁置待凉备用。

Combine all ingredients (A) into the bowl of a stand mixer with dough hook attachment and knead until mixed. Add in toasted sesame seeds (B) and continue mixing the dough for 10 mins. 
将所有材料A倒入搅拌器的钢盆中以中速搅拌搓揉混合均匀。然后再加入黑芝麻B继续搅拌均匀。



Cover the dough with cling wrap for 10 mins.
面团盖上一层保鲜纸把面团搁置10分钟。

Divide and shape the dough into 45-50g round balls and place it onto a greased baking pan. Grease your hand should the dough be too sticky to manage.
平均地把面团分成45-50克的小面团,滚团后再摆上已涂抹油的烤盘。 若是面团过于黏手的话可以连手也涂上少许的食油以便处理面团

Spray some mist of water on the surface of the bread and bake in a preheated oven of 170C degrees for 5 min. Remove the baking pan from oven and continue spraying another coat of water over the surface. Transfer the bread back into the oven and continue baking for another 25-30 mins or until the crust turn golden brown.  
烤盘放入烤箱前,先在面团表层上喷洒一层薄薄的水雾后放进入已预热的烤箱以170℃度烘烤5分钟。再把烤盘拿出来又在面包表表层上喷洒一层水雾续后再把烤盘放入烤箱继续烘烤25至30分钟,直到面包壳变成金黄色即可。



To achieve a crusty texture, spray a layer of water into the oven mid time during baking. 
为了达到面包松脆表层,最好是在面包烘烤的中途时把烤箱门打开然后向烤箱内喷洒水雾,马上关烤箱门继续烘烤面包。

Store any unfinished bread in a freezer or air tight container. Lightly toast the bread with bread toaster for a min or two prior to consumption. 

剩余的面包可保存于冰箱或密封罐子里。到时后再用烤面包机稍微烘烤加热即可。






Do link back to Coco Sweet Tooth if you have used any information as published in this blog.




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