2008年8月4日 星期一

brioche

Brioche
材料:
500克高筋面粉, 150克奶油, 8克盐, 75克糖, 45克水, 5克奶粉, 15克即溶酵母, 240克蛋, 5克面包软化剂, 5克面包改良剂
Ingredients:
500gm High Protein Flour, 150gm Butter, 8gm Salt, 75gm Sugar, 45gm Water, 5gm Milk Powder, 15gm Instant Yeast, 240gm Egg, 5gm Bread Softener, 5gm Bread Improver
Bahan-bahan:
500gm Tepung Protein Tinggi, 150gm Mentega, 8gm Garam, 75gm Gula, 45gm Air, 5gm Tepung Susu, 15gm Ragi Roti Segera, 240gm Telur, 5gm Pelembut Roti, 5gm Improver Roti
做法
1.将面粉与酵母混合均匀。
2.加入盐、糖、改良剂、奶粉及软化剂拌匀。 将蛋和水慢慢加入,以2度拌5分钟。
3.加入奶油,再搅拌20分钟至面糰柔软有弹性即可。
4.将面糰发酵1小时至双倍。
5.将面糰分割成40克及5克。
6.把面糰放入塔模内。5克的面糰在上面,用手指轻压,使两个面糰黏在一起。
7.最后发酵大约30分钟。
8.刷水蛋水,烘烤210°C 约15-18分钟。
Method
1.Mix flour and yeast, mix well.
2.Add in salt, sugar, milk powder, bread improver, bread softener. Add in egg and sugar slowly. Mix on 1st speed for 1 minutes and 2nd speed for 5 minutes.
3.Add in butter, mix for another 20 minutes until dough become elastic.
4.Ferment for 1 hour until dough double in size.
5.Scale at 40gm each and 5gm each.
6.Round up and place the 40gm dough in the tart mould, place the 5gm dough on top of it and press down so that the two pieces of dough will join firmly together.
7.Proof for 30 minutes.
8.Egg wash and bake at 210
°C for 15-18 minutes until well baked.
Cara-cara
1.Masukkan tepung and ragi roti, gaul dengan sebati.
2.Campurkan garam, gula, improver roti, tepung susu,pelembut roti,dan air , pukul dengan kelajuan 1 selama 1 minit, kemudian gunakan kelajuan 2 untuk memukul selama 5 minit.
3.Masukkan mentega dan pukul selama 20 minit hingga adunan menjadi lembut dan liat.
4.Biarkan adunan berkembang selama 1 jam.
5.Potongkan adunan kepada 40gm dan 5gm.
6.Membulatkan adunan. Susun adunan dalam loyang tart, aduanan 40gm dibawah dan adunan 5gm diatasnya, tekan adunan yang kecil, supaya kedua-dua adunan berlekat semasa berkembang.
7.Biar berkembang selama 30 minit.
8.Sapu air telur dan bakar dengan suhu 210
°C selama 15-18 minit.

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