Friday, 14 August 2015

豹纹吐司 ( 17小时中种法 ) ~ Leopard Print Bread Loaf (17hours Sponge Dough method )

 

食谱取自 : LUVbaking
 
豹紋三色吐司 ( 17小时中种)
( 20 X 10 X 10cm / 450g
吐司模1)
 
中种材料 :
240g  高筋面粉
4.8g  即溶酵母 ( +15ml (40度以下) 搅拌均匀 )
120ml 
3g 
7g 奶粉

 
做法
1. 将所有材料混合搅拌成团,再搓揉5 ~ 6分钟成为一个均匀没有粉粒的面团。

2. 放入保鲜盒,盖上盖子,放冰箱17 ~ 48小時发酵

 
主面团材料 :
中种面团全部
110g  高筋面粉
35g  砂糖
4g 
24g 无盐牛油
80 ~ 90g
2.2g  即溶酵母  ( +10ml )
可可粉6g +8g开成糊状备用
竹炭/ 黑可可粉1/4汤匙 +2g水开成糊状备用

 
做法:
1. 倒入液体材料,加入中种面团(剪成小塊)和其他材料(除了无盐奶油),水的部分在搅拌过程慢慢加入,搅拌成一个光滑,无粉粒的面团,再加入牛油块混合均匀,把面团搅拌至可以撑出薄膜即可。

 
2. 分割3330g, 264g66g . 先将330g66g稍为滾圆用保鮮纸封好暫时放入冰箱

 
3. 可可糊於264g面团重新放入搅拌机里打5-6分钟至颜色均勻 , 取出滾圆放冰箱备用

 
4. 冰箱取66g面团 , 加入竹炭/黑可可糊重新放入搅拌机里打至颜色均勻取出滾圆。

 
5. 3色面团表面喷少许水避免干燥,盖上保鲜膜 ,放置室温发酵1 ~ 1.5小时至双倍大。

 
6. 每色分別分割9份排滚圆 , 盖保鮮纸或湿布休息松弛15分钟。

 
7. 3面团分別各搓成9份面条。黑色面条压平, 包裹住咖啡色面条 , 尽量不要露出啡色。

 
8. 白色面条压, 包裹住(7)的面条, 千万不能露出黑色

 
9. 将(8)搓长成跟吐司模相约长度。

 
10. 3 , 每层3条放入已扫油的吐司模, 每放完一层喷湿表面再放另一层

 
11. 表面喷湿少, 放入烤箱40度发酵50-60分钟至9分满 , 有须要放一杯沸水增加湿度。入炉前放回吐司盖

 
12. 预热烤箱200, 35-38分钟。
 
 

Recipe source : LUVbaking
 
 
Leopard Print Bread Loaf  (17 hours Sponge Dough Method)
( 20 x 10 x 10cm / 450g  loaf mould  )
 
Sponge Dough :
Ingredients:
240g bread flour
4.8g instant yeast ( mix with 15ml warm water  )
120ml water
3g salt
7g milk powder
 
Method :
1.  In a container , add in all ingredients and knead to form dough.
2. Wrap with cling film and keep in the refrigerator 17 ~  48hours.
Main Dough
 
Ingredients :
Sponge dough  (all the above)
110g bread flour
35g sugar
4g salt
24g unsalted butter
80 ~ 90g water
2.2g instant yeast  ( mix with 10ml warm water )
6g cocoa powder + 8g water ( mix until well combined )
1/4tbsp charcoal / dark cocoa powder + 2g water ( mix until well combined )
 
Method :
1
.  Mix all ingredients of main dough ( except unsalted butter ) and sponge dough ( cut into small piece ) until well combined . Knead to form a dough. Then add in butter , knead to form a smooth and elastic dough.
 
2. Divide it into 3 portions ; 330g , 264g & 66g  ,mould it round . Cover it with cling film and keep in the refrigerator .
 
3.  Add in cocoa powder mixture to 264g dough , and using mixer to beat 5 ~ 6 minutes till well  . Mould it round again and keep in fridge .
 
4.  Take out 66g dough from fridge , add in charcoal / dark cocoa powder mixture  and using mixer beat until well combined  . Mould it round again .
 
5.  All 3 colour doughs cover with cling film and allow it to proof for 1 ~ 1 ½ hours .
 
6. Each dough divide it into 9 equal  portions ( you will have total 27 portions ) . Mould it round and allow it to rest for 15minutes .
 
7. Roll all into long strips . Then roll the charcoal / dark cocoa powder dough flat with a floured rolling pin  , place 1 cocoa strip at the center and wrap it up .
 
8. Roll the white dough flat and place 1 portion of ( 7 ) at the center and wrap it up . Repeat the same till all are done .
 
9. Roll it with your hand into long strip (  about 17 ~ 18cm  ).
 
10. Greased the loaf tin  .Divide it into 3 layer ,  each layer place 3 strips  ( Sprinkle some water before putting in 2nd and 3rd layer )  .
 
11. Let it proof for  50 ~ 60mins or until 80% full of the loaf tin . Cover it with lid .
 
12 . Bake at preheated oven of 200c for 35 ~ 38 minutes  .