Since I have a lot of sourdough starter, so I tried to use it to create a soft and flavorful bread. My kids preferred the bun with fillings.
You can preferment bread dough to get that easy-to-digest gluten delicacy. There is not much difference in flavor from regular bread. The texture of the bread is slightly chewy than normal soft bread. Its very soft and flavorful!😋
Assorted Bread 三种口味面包
Ingredients:
Bread Flour 200g 面包粉
All purpose flour 80g 通用面粉
Milk powder 15g 奶粉
Caster sugar 30g 细砂糖
Levain 100g 酸种
Water 70ml 水
Dry yeast 1g 干酵母( Optional)
Salt 3g 盐
Egg 1pc 鸡蛋
Unsalted Butter (soften) 30g 无盐黄油（软化）
Fillings:
Cheddar Cheese slices 切达干酪片
Mayonnaise 蛋黄酱
Chopped spring onion 葱花
Shredded cheese 芝士碎
Bak Kwa 肉干
Meat floss 肉松
Red bean Paste 红豆沙
method:
1. Mix all the ingredients except butter. Knead untill a soft dough forms.
2. Add in butter and knead unill the dough is visibly smooth and elastic.
3. Cover the kneaded dough and proof in the fridge overnight.
4. Next day, take out the dough and rest in room temperature for 2 hours.
5. Without kneading, divide the dough into 10-11 small portions, each about 55g. Round it with the palm of your hand and cover it with a cloth or plastic wrap and rest for 15 minutes.
6. Shaping~~ Flaten the dough, put a slice of cheese, roll up from top to bottom into the shape of a horn, pinch the seal tightly, put it in the baking tray and the seal faces down. If make bak kwa and meat floss(spread some mayo), pinch and seal the dough. Or red bean paste, wrap and seal the dough.
7. Final fermentation~~Cover the dough and ferment for 2 hours.
8. Preheat the oven at 190C.
9. Put the salad dressing in a piping bag, squeeze the z-shape on the surface of the bread, and sprinkle shredded cheese and chopped spring onions on the surface.
10. Bake in the middle rack for 15-18 minutes or until the bread surface becomes light golden brown.
11. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 2 days at room temperature.
Note:
You can convert the sourdough starter to instant dry yeast:
100g of sourdough starter is approximately equal to 5 - 7g of instant dried yeast.
方法：
1.混合所有成分除黄油外。揉成柔软的面团。
2.加入黄油并揉成面团，面团看起来光滑而有弹性。
3.盖上揉好的面团并放进冰箱中醒发过夜。
4.第二天，取出面团，在室温下静置2小时。
5.不用揉捏，将面团分成10-11小份，每份约55克。用手掌将其弄圆，然后用布或保鲜膜覆盖盖，静置15分钟。
6.造型~~将面团弄平，放一片奶酪，从上到下卷成喇叭状，紧紧地捏住封口，将其放入烤盘中，封口朝下。如果做肉干加肉松，挤上一些蛋黄酱，封口。或做红豆沙面包，将红豆沙包好并密封。
7.最后发酵~~将面团覆盖上，发酵2小时。
8.将烤箱预热至180°C。
9.将蛋黄酱放入挤花表袋中，Z形挤压在面包表面上，然后在表面撒上奶酪碎和葱花。
10.在中层架子上烘烤15 - 18分钟，或直到面包表面变成浅金黄色。
11.面包完全冷却后，放入密封盒中。室温下可以保存2天。
笔记：
您可以将酵母发酵剂转换为速溶干酵母：
100 克酵母发酵剂约等于 5 - 7 克速溶干酵母。
Happy Baking！
Comments
Post a Comment