Saturday, October 5, 2013

肉丝奶油面包 Chicken Floss Butter Bread

 

用了谷粮豆浆 搅拌面团
烤出来的面包实在太香太软了
看了也开心!

材料Ingredients:
高筋面粉 300g high protein flour
普通面粉 80g normal flour/all purpose flour
酵母 1 1/2 teaspoons dry yeast
奶粉 1 tablespoon milk powder
盐 1/2 teaspoon salt
谷粮豆浆 150ml multigrain soy milk
柔软奶油 40g soft butter

高筋面粉,普通面粉,奶粉及酵母一起混合
慢慢加入搅拌
再加入柔软奶油搅拌至光滑及有弹性面团
用大盘盖着发酵1小时或双倍大
将面团分成小部分,揉成圆形状,松弛20分钟
然后将面团杆薄
涂上一层奶油加入鸡肉丝卷起,
就如卷瑞士卷那样
排在已扫牛油的烤盘上
发酵40-60分钟
涂上一层蛋液再上洒芝麻
预热烤箱180度烘烤15-20分钟
add all high protein flour, normal flour, salt,
milk powder and dry yeast into the mixing bowl 
slowly add in water and beat to a smooth dough
lastly add in soft butter to beat and form a smooth dough
remove the dough and place in a big bowl covered
let rise for 1 hour double the size
divide the dough into smaller portions
round the dough into ball shape
and rest for another 20 minutes
roll out the dough flat 
apply a layer of butter then place some chicken floss on top
roll up (as making Swiss roll)
 place it on the greased baking pan
let rise for 40-60 minutes  
apply a thin layer of egg wash
and sprinkle some sesame on top 
bake at 180 for about 15-20 minutes



3 comments:

Victoria bakes said...

Your bread looks absolutely thick and fluffy

南海姑娘 Alice Lee Kitchen said...

TQ, Victoria. I am using the soya milk instead of water to form the dough, it makes the bread very soft and fluffy.

38隐形人 said...

好吃好软