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提子麥包 (Whole wheat bread)



成份:

湯種 120 克 (高筋粉 x 24 克 + 清水 120 毫升)
酵母 2 茶匙
牛奶 ½ 杯 (和暖度於105F – 115F / 40 – 46C)
高筋粉 1 ½  杯
全麥粉 ½ 杯
白糖 3 湯匙 + 2 茶匙
鹽 1 茶匙
奶粉 1 湯匙 (隨意: 用作增加香味)
全蛋液 1 ½ (加大號雞蛋: 一隻用作做麵團; 半隻用於掃上麵包面上)
無鹽牛油 2 ½ 湯匙 (置室溫放軟)
提子乾 150 克

步驟:

  1. 先做湯種: 將24克高筋粉及120毫升清水混合於一小鍋中, 用低火以拌蛋器不斷攪拌至糊狀, 離火待冷
  2. 將60毫升牛奶及1茶匙白糖混合於一杯中, 灑入酵母拌勻, 置放約10分鐘至起泡
  3. 將所有乾材料 (高筋粉, 全麥粉, 白糖, 鹽, 奶粉) 放入一碗中, 混勻待用
  4. 於另一碗中, 放入蛋液, 冷湯種, 酵母混合液及餘下牛奶, 混好, 再除除(每次1-2湯匙)放入乾材料(如用攪拌器, 換上麵團鉤). 搓至混合後, 加入牛油, 繼續搓至成柔軟光滑球狀麵團 (可測試麵團搓到是否合格程度: 用雙手輕力地將小部份麵團張開, 形成一層薄薄而富彈性黏膜呈, 半透明的; 不要搓得過度以至將剛搓成之麵筋破壞)
  5. 搓成一光滑麵團後, 取出並放在灑有高筋粉的工作台上. 將麵團搓成長方形, 灑上大部份金提子後, 搓成圓條形, 再在表面灑上剩餘提子, 然後再搓一次(約一分鐘)回圓球狀
  6. 將球狀麵團置放如一已鋪上一層薄油之碗內,用濕毛巾或保鮮紙誘W,置放於室溫(約28度) 做第一次發酵至兩倍大, 約40分鐘至1小時 
  7. 第一次發酵完畢後,用手按壓麵團,擠出空氣, 取出並放在灑有高筋粉的工作台上, 切割成6-8等份, 用信封摺疊式方法摺好, 滾圓, 放在已鋪上一層薄油膜之焗盤內, 收口朝下, 個別麵團距離約1吋 / 2厘米, 誘W保鮮紙或濕布進行最後第二次發酵至兩倍大,約 45至 60分鐘
  8. 將焗爐預熱至 180C / 360F
  9. 於各麵團面上塗上蛋汁,放入的焗爐焗約 35分鐘,直至轉金黃色為止。放在鐵架上放涼即可。


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