Thursday, January 10, 2013

北海道面包 Hokkaido milk loaf

材料 Ingredients:
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water
班兰香精 几滴 few drops pandan essence

牛油 20g butter

做法 Methods:

1) 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2) 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3) 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4) 用刮刀把面团取出。Use a scrapper to take out the dough.

5) 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times

6)把面团放在涂了油的烤盘上,进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.

7) 预热烤箱,170度烘30-40分钟。Preheat oven, bake at 170 degree for 30-40 minutes.