豹紋三色吐司 ( 17小时中种法)
( 20 X 10 X 10cm / 450g 吐司模1个)
( 20 X 10 X 10cm / 450g 吐司模1个)
中种材料 :
240g 高筋面粉
4.8g 即溶酵母 (
+15ml 温水(40度以下) 搅拌均匀 )
120ml 水
3g 盐
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 盐
24g 无盐牛油
80 ~ 90g 水
2.2g 即溶酵母 ( +10ml 温水 )
可可粉6g +水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3份330g, 264g和66g . 先将330g和66g稍为滾圆用保鮮纸封好暫时放入冰箱 。
3. 将可可糊於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. 冰箱取出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份排气滚圆 , 盖保鮮纸或湿布休息松弛15分钟。
7. 3色面团分別各搓成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. 白色面条压平, 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. 分3层 , 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. 表面喷湿少许, 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度, 烤35-38分钟。
Leopard Print Bread Loaf (17 hours Sponge Dough Method)
( 20 x 10 x 10cm / 450g loaf mould )
( 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
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.
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
Main Dough
Ingredients :
Sponge
dough (all the above)
110g bread flour
35g sugar
4g salt
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 )
6g cocoa powder + 8g 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.
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 .
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