Tuesday, March 22, 2016

有机五谷全蛋吐司 Organic 5 Grains Egg Toast


Love this straight forward and yummy protein rich bread recipe with minimal oil and yet packed with  healthy mixed grains. Highly recommended!
超爱这种简易和富含蛋白质即少油的面包配方。我还在食谱里添加了健康的杂粮使面包更增添香味。强烈推存!


有机五谷全蛋吐司
Organic 5 Grains Egg Toast


Ingredients 材料
400g Bread Flour 面包粉
100g Cake Flour 蛋糕粉
9g Instant Dried Yeast 速发干酵母
90g Castor Sugar 细糖
410g Eggs 鸡蛋
50g Organic 5 Grains Powder 有机五谷粮粉

2 Tbsp Ground Black Sesame 黑芝麻粉
30g Corn Oil 玉米油
1 Tsp Salt 盐


Method 做法

Combine all ingredients 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(B)和打发的动物性奶油(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.

Increase the speed to medium and continue kneading for 15-18 mins until the dough becomes smooth and until it pass the window pane test. 
依照片揉面标准程序继续以中速把面团搅拌15-18分钟直到成为撑得起薄膜的面团即可. 




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, 然后再用同样的方式测试.

Sprinkle some bread flour on the worktop. Remove the dough from the bowl and punch down the dough. Divide the dough into 8 equal portions and mould it round. Cover with either cling wrap or damp cloth and allow it to rest for another 15 mins before shaping.
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8等份, 然后滚成圆形盖上拧干的湿布或保鲜膜再让面团静置松弛15分钟.




Mould the 8 doughs into roulades and equally transfer into individual greased 5x9x3.5 inch rectangular bread pan.
将休息好的八份面团整形成長方型然后圈起来,平均地放入已涂抹油的两个面包模具。


Spray some water over the dough with a fine mist nozzle. Final proof the breads in a unheated oven for another 50-60 mins.
将烤盘放入未开火的烤箱中, 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 pan from oven and turn on the oven heat to 180C degrees.
发酵好前8-10分钟, 将烤盘从烤箱中取出, 烤箱打开预热刊至180C度.

Transfer the bread pans into the lower level of a preheated oven and bake for 35-38 mins. When the top starts to brown in the midst of baking, cover the top with aluminum paper to avoid over browning.
送入已经预热至180C度的烤箱下层烘烤35-38分钟. 烘烤的中途若面包已上色的话,盖一张锡纸在面包上以免过焦。

Remove baking pan from oven and turn it out onto cooling rack to cool.
烤好后马上倒扣出来放在铁网架上放凉。





Notes 留意事项:
In this recipe, the only source of liquid content comes from the big amount of eggs, hence will result in the browning of the bread within 10 mins of baking. Do cover the top with aluminum paper sooner to avoid over browning.
面团液体全部使用蛋液,入炉后10分钟之内就会上色,需及时加盖锡纸。


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





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