这个手撕面包太好吃了，我这次用紫薯粉做，这颜色也真是太浪漫了！😍
超梦幻的色彩～～ 紫薯手撕面包里头有核桃和蔓越莓😘超美味哦！😋
Pull Apart Purple Sweet Potato Bread with walnuts and cranberry ~~ looks so vibrant colour of purple 💜
面团材料：
老面 40g
紫薯粉 15g
高筋面粉 160g
奶粉 10g
水 125g
砂糖 25g
酵母 2g
盐巴 2g
奶油 18g
馅料：
蔓越莓干，核桃 适量(切碎）
*老面前一天制作：（我用昨天剩下的老面来做）
高筋面粉 50g
沸水 65g
以上材料混合均匀之后, 盖好放入冰箱冷藏到隔天使用！用不完的老面，建议三天內使用完！
Dough ingredients:
Sponge dough 40g
Purple Sweet Potato Flour 15g
High-gluten flour 160g
Milk powder 10g
Water 125g
Sugar 25g
Yeast 2g
Salt 2g
Butter 18g
Fillings:
Dried cranberries, walnuts (chopped)
*Sponge dough: (I use the leftover sponge dough)
High-gluten flour 50g
Boiling water 65g
After the above ingedients are evenly mixed, cover them and put them in the refrigerator until the next day! It is recommended to use it within three days!
做法：
1.放入面包机 启动『面包面团』模式(已经包含揉面＋一次发酵60分钟)
～～～我用电动搅拌机搅拌成面团后，取出用手揉至光滑，放入大盘里盖上，我放入烤箱里和置放一杯沸水，发酵60分钟。
2.取出面团，分割成六等分，排气滾园休息10分钟。
3.搓成水滴狀，桿成长度30-35cm左右的长度，放上适量的蔓越莓干和核桃碎捲起來！
4.放在中空烤模上於溫度35度左右室溫发酵50分钟。
～～我放入烤箱里和置放一杯沸水，发酵50分钟。
5.烤箱预热190度，面团表面噴点水，撒上高筋面粉。
6.预热完成后烘烤16-18分钟就完成了！
Method:
1. Put in the bread machine Start the "bread dough" mode (already included kneading + one fermentation for 60 minutes)
~~~ After mixing the dough in an electric mixer, I took it out and knead it till form a smooth dough, then put it into a large bowl. I put it in the oven and placed a cup of boiling water and leave it for 60 minutes.
2. Take out the dough, divide it into six equal parts, roll into round shape and rest for 10 minutes.
3. Roll into a drop shape, the lroll out into a length of 30-35cm, put some dried cranberry and walnut and rolls!
4. Put it in a hollow baking mold and ferment for about 50 minutes at room temperature.
~ ~ I put it in the oven with a cup of boiling water, ferment for 50 minutes.
5. Preheat the oven to 190 degrees, spray some water on the surface of the dough, and sprinkle with high-gluten flour.
6. After the preheating is completed, bake for 16-18 minutes!
Happy Baking!
Comments
Post a Comment