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Tuesday 16 October 2012

红豆面包卷 (Red Bean Rolls)




看到君之用了不同的卷法做了枣泥面包卷,他做得很好看,我也心了。所以把做月剩下的,用了同的食,不同的卷法,做了个自己和老公都很豆面包卷


种做法

 40g水冲入40g高筋粉混合拌匀,放凉后,冷藏夜。

主面
高筋粉 181g
低筋粉 50g
38g
干酵母 3g
砂糖 40g
3g
奶粉 10g
25g
116g
奶油 25g

料:
料, 分成20g,揉成圆团


面包做法:
1.所有材料(除了奶油)混合拌至面筋展、表面光滑。加入奶油拌至完全展,基60-90

2. 分割成每份8份(每个约60g)盖保膜松弛15

3. 形,翻面、包入,收口。将收口朝下,椭圆长大概18cm x 9cm。将表面斜斜划上,不用完全划穿.

4.将面团翻过来,底面朝上,沿着长边卷起来。

5.再将卷好的面团绕成圆形。尾连接的地方要捏紧。

6. 整形好的面团放在烤盘上,将面团进行最后发酵(至两倍大)。 发酵好的面团,表面刷一层全蛋液,放入预热好180的烤箱,烘1518分钟左右,直到表面金黄色出炉。

Water Roux:
40g Bread Flour
40g boiling water

Bread Dough:
(A)
181g bread flour, 50g plain flour,  3g active dry yeast, 38g water roux, , 40g sugar, 3g salt, 10g milk powder, 25g egg, 116g water,  

(B)
 25g unsalted butter

Red bean filling:
Red bean paste (divide to 8x 20g balls)

 Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge overnight.

2. Mix all ingredients (A) at slow speed for 4 mins.

3. Add butter and increasing kneading speed to medium high.

4. Continue kneading for 15-20 mins until dough is no longer sticky and does not break when pulled to perform window test.

5. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof until double in size.

6. Roll the dough into 8 round ball and leave to proof for 15mins.

7. Flatten the dough and wrap with red bean filling. Seal the dough tight.Roll into an oval shape. Use a sharp knife to score the dough surface at 45 degree. Turn over the dough (score side facing down) and roll the dough in a tube shape. Joint the tube like dough into a round shape.  Seal the joint area.  

9. Leave to proof until double in size (about 1 hour).

10. Brush with egg wash and bake at preheated 180C for 15-18 mins until brown. 

 Recipe adapted from Bernice's KitchenJessieCooking Moments