Sunday 27 March 2011

英式田园面包 (English Cottage Bread)


有好长的一段时间我没有动手做面包了.一方面在早前也是我的
面包机出了点问题;老是打不成面团,送交维修回来后让我迫不及
待想做面包了.

趁今天假日在家,我翻开了 Alex Goh 的面包食谱,选了这一个英
式田园面包来做.等待面团发酵的时候,屋外下起了毛毛雨;我还
很担心面团发不起来.后来想起了我的烤箱刚烤好了蛋糕,就把
面团连带面包烘盘放进烤箱里;让烤箱门微开再利用烤箱里的
余温让面团可以发酵得好些.

烤这面包的时候,屋子里充满了牛油香.成品出炉冷却后,我终于
再也忍不住切了一片来吃----哇,哇,哇.....很软,很香!!


食谱分享: (我只做了半份)

材料 (A):
400克 高筋面粉
100克 普通面粉
45克 糖
10克 盐
20克 牛奶粉
3 1/2 小匙 即溶酵母

材料 (B):
1 粒 鸡蛋
260 毫升 冷水 (我用冷鲜奶)

材料 (C):
60克 牛油

表面材料:
适量牛油和粗糖

做法:

1. 将材料 (A) 混合拌均, 加入材料 (B) 搅拌成团.
2.加入材料 (C) 继续搅拌成光滑面团.
3.让面团发酵 1 小时.
4.将面团分成 2 份, 再个别搓圆.
5.让面团静置 10 分钟, 然后将它杆薄后如制作瑞士卷般卷起.
6.将面团分别放入两个已涂油的烤盘里, 让它在发酵 45分钟或至
双倍的体积.
7.用利到将面包表面切开,然后把表面材料的牛油放在上面,再洒上
粗糖.
8.放入预热烤箱以 180'C烤 30 分钟或至金黄色.
9.烤熟后马上将面包移出烤盘待冷.

Recipe:

Ingredients (A):
400gm bread flour
100gm plain flour
45gm sugar
10gm salt
20gm milk powder
3 1/2 tsps instant yeast

Ingredients (B):
1 egg
260ml cold water (I used cold fresh milk)

Ingredients (C):
60gm butter

Topping ingredients:
some butter and sugar

Method:

1. Mix (A) till well blended. Add (B) and knead to form a dough.
2. Add (C) and knead to form a smooth and elastic dough.
3. Let it ferment for 60 minuets.
4. Divide the dough into 2 portions and shape them into balls.
5. Leave them to rest for 10 minuets, flatten it and roll them up,
like the way of making Swiss roll.
6. Grease 2 loaf tin. Put 1 roll in each tin. Leave to prove for 45
minuets or till they doubles their sizes.
7. Using a sharp knife, slash once lengthwise across the top of the bread.
8. Place some butter and sprinkle some sugar on top.
9. Bake at preheat oven at 180'C for 30 minuets. Remove it from
mould and leave to cool.

4 comments:

  1. i also bookmarked this in my comp haven got the chance to try this yet will try soon! the texture looks really divine!

    ReplyDelete
  2. Hi,j3ss: The bread still very soft on the next day.

    ReplyDelete
  3. The texture of the bread is awesome. Thanks for sharing it. Lovely lovely.
    Kristy

    ReplyDelete
  4. Kristy : Already 2nd day I just left it on my table with cover, the bread still soft and fresh. I will make it again.

    ReplyDelete