Monday, June 3, 2013

全麦核桃软面包 Wholemeal Walnut Soft Bread

今天又是面包“热”
昨天在Paradigm Mall吃着这面包时老公叫我自己弄
今天真的弄出来了呀!
皮脆内软而且很香,好好吃喔!
口感非常好!
用杂粮豆浆揉面团烤出来的面包特别的香
材料Ingredients:
高筋面 15g high protein flour
全麦面粉 40g wholemeal flour
核桃粉 40g walnut powder 
奶粉 1 tablespoon milk powder
干酵母 1 1/2 teaspoons dry yeast
少许盐 a pinch of salt
橄榄油 2 tablespoons olive oil
杂粮豆浆 120ml multigrain soya milk
核桃 2 tablespoons roasted chopped walnut

核桃稍微烘烤到酥脆切成粗粒备用
lightly bake the walnut and chopped into small pieces

高筋面粉,全麦面粉,核桃粉奶粉盐及酵母一起混合
慢慢加入杂粮豆浆搅拌面团,然后加入橄榄油核桃
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
整形排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
烤之前在面包表面喷上一些水
预热烤箱180度烘烤12分钟
add all high protein flour, wholemeal flour, milk powder,
walnut powder, salt and yeast into the mixing bowl
slowly add in soya milk, beat to form a dough
lastly add in olive oil and chopped walnut 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 divide into 8-9 portions
round up the dough and rest for another 20 minutes
roll out the dough and form the shape you want
place in the greased baking pan
let rise for 40-60 minutes or double the size 
spray some water on top of the bread 
bake at 180 for about 12 minutes



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