Monday, May 20, 2013

全麦金枪鱼软面包 Wholemeal Tuna Soft Bread

材料Ingredients:
高筋面 180g high protein flour
全麦面粉 70g wholemeal flour
奶粉 1 tablespoon milk powder
幼糖 1 tablespoon sugar
蛋 1 egg 
干酵母 2 teaspoons dry yeast
少许盐 a pinch of salt
软化奶油 1 tablespoon soft butter
冷豆奶 120ml cold soy milk
高筋面粉,全麦面粉,糖, 盐及酵母一起混合
慢慢加入冷豆奶搅拌面团,然后加入软化奶油 
将面团搅拌至光滑及有弹性
盖着发酵1-2小时或双倍大
将面团放气滚圆松弛20分钟
整形包入金枪鱼馅料
排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
预热烤箱180度烘烤12分钟
add all high protein flour, wholemeal flour, egg, milk powder,
sugar, salt and yeast into the mixing bowl
slowly add in cold soy milk, beat to form a dough
add in the butter and beat until smooth 
remove the dough and cover with big bowl 
and let rise for at 1-2 hours or double the size
punch the dough and round up
and rest for another 20 minutes
roll out the dough and wrap in tuna filling
form the shape you want
place in the greased baking pan
let rise for 40-60 minutes or double the size 
bake at 180 for about 12 minutes

金枪鱼馅料Tuna ingredients:
金枪鱼(弄烂) 1 can tuna in water (smashed)
红萝卜丝少许 some sliced carrots
洋葱末少许 some minced onion
香葱粒少许 diced spring onion
新鲜的香菜少许 some diced coriander 
美奶滋适量 mayonnaise 
盐及黑胡椒粉适量 salt and black pepper to taste

将全部馅料混合均匀
mix all ingredients together 




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