Monday, July 14, 2014

五谷豆浆面包 Multi Grain Soya Milk Bread

香喷喷的面包又出炉啦!
面包超松软外皮好脆。
加入了核桃,蔓越莓及五谷
再加入五谷豆浆搅拌面团
阵阵豆浆香味散发出来
面团特别柔软

材料Ingredients:
高筋面 300g high protein flour
普通面粉 50g all purpose flour
核桃,蔓越莓及五谷 4 tablespoons walnut, cranberry & nuts
奶粉 2 tablespoons milk powder
干酵母 1 1/2 teaspoons dry yeast
少许盐 a pinch of salt
冷五谷豆浆 180ml cold fresh multigrain soya milk
溶化奶油 2 tablespoons soft butter


高筋面粉,普通面粉核桃,蔓越莓及五谷
奶粉及酵母一起混合
慢慢加入冷五谷豆浆搅拌面团,  然后加入奶油
将面团搅拌至光滑及有弹性
用大盘盖着发酵1 - 2小时或双倍大
将面团分成几份,揉成圆形状,松弛20分钟
把面团分割成小方块
排在已扫牛油的烤盘上
发酵1小时或双倍大
刷上蛋液洒上杏仁片麦片葡萄干
预热烤箱180度烘烤30-35分钟
add all high protein flour, multi purpose flour, milk powder, 
walnut, cranberry & nuts, salt and dry yeast into the mixing bowl 
slowly add in cold fresh multi grain soya milk and beat to form dough
lastly add in soft butter and beat to form a smooth dough
 cover and let rise for 1-2 hour or double the size
divide the dough into smaller portions
round the dough into ball shape
and rest for another 20 minutes
cut the dough to small square pieces
arrange into the baking pan
let rise for 1 hour or double the size 
brush with egg wash and sprinkle some almond flake, 
cornflakes and raisin on top
bake at 180 for about 30-35 minutes





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