Nuffnang

免揉热狗肠面包 No-knead Hotdog Bread

热狗肠:
一包/10条

隔夜中种/海绵:
高筋面粉 214g
冷水 128g
酵母 3g

面团:
高筋面粉 92g
牛奶 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油 45g

隔夜中种/海绵
做法:
1. 将材料拌匀,用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时(隔夜就可以)。

面团
做法:
1. 将干的材料及液体和海绵混合用第二高速搅拌至面团。
2. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜,接近透明状。
3. 面团置放一旁(10分钟),分开割60g滚圆,包上热狗肠然后放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
4. 放入预热烤箱以160度烘烤12分钟即可。

Ingredients (for 10pcs)
Hotdogs:
1 pack/ 10pcs

Sponge:
Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough:
Bread Flour 92g
Milk 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

Sponge
Steps:
1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).

Dough
Steps:
1. Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
2. Then add in butter continue mix until the dough is fully developed.
3. Divide into 60g each. Wrap the filling inside. Then put on baking tray.
4. Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.
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