果仁麵包Bread with nuts

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一起跟著做! 鼓勵作者

喜歡冷藏發酵麵包法是因為不需要花費太大的力氣與時間:只要在晚飯後把第一次發酵做好,置於冰箱一晚,第二天才進行後段程序。

食材
溫水warm water
125克g
酵母yeast
1克g
法包粉French flour
200克g
鹽salt
4克g
紅砂糖brown sugar
6克g
橄欖油olive oil
20克g
果仁nuts
40克g
芝士mozzarella
90克g
  • 1
    酵母溶入水中; Add yeast into the warm water.
  • 2
    法包粉、鹽、黑胡椒粉、紅砂糖、橄欖油和剁碎果仁一一加進去; Add in French bread flour, salt, black pepper powder, brown sugar, olive oil and chopped nuts.
  • 3
    把盆裡所有材料以刮刀混合,靜置30-60分鐘; Combine everything with a spatula. Cover and rest for 30-60 mins (depending on the room temperature).
  • 4
    用刮刀壓走氣泡; Use spatula to let bubbles go.
  • 5
    置於冰箱4-6度的菜格裡發酵至少15小時(我是晚上九點開始算); Let it sleep inside the fridge for at least 15 hours.
  • 6
    第二天大概中午時間變雙倍大了,取出; When the size doubles, take it out.
  • 7
    在墊子上撒上高粉,擠壓出空氣,切割6份,滾圓,靜置15分鐘; Put the dough on a floured surface, press it, divide into 6 pcs, roll, rest for 15 mins.
  • 8
    稱90克芝士,每個麵團需要15克; Measure 90g mozzarella as each bread needs 15g as its filling.
  • 9
    把每個小麵團按扁擀平,撒上披薩芝士; Roll out to flat round shape, put mozzarella on, fold as shown.
  • 10
    在烤盤上撒上高粉,把整好形的麵團置於其上,放在烤箱裡面發酵50分鐘,底下放一盤熱水; Transfer all to floured baking tray, rest for 50 mins with some hot water underneath to help fermentation.
  • 11
    中間戒一刀,噴水; Cut in the middle, spray some water on the bread surface.
  • 12
    放進已預熱到200度的烤箱烤15分鐘; Bake for 15 mins at 200C.
  • 13
    看著它們在烤箱裡面跳舞,真有趣! It is so wonderful to watch the whole process!
  • 14
    一絲絲的芝士,誘人啊! Look at the cheesy bread, how yummy!
  • 15
    只要誰一踏進家門,肯定會爭著吃。 I am very sure when my hubby comes back, he will take more than one!
  • 16
    好好喝一杯上佳牛奶咖啡! Latte with Italian almond biscotti will definitely cheer me up.
  • 17
    我阿姨立刻做了。 My aunt in Melbourne immediately followed, yeah!
贊助
2017/07/18 發表 531 瀏覽
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討論共 2 則

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user_avatar

好的,谢谢您的答复!

10 months ago
user_avatar

请问没有法包粉,可以用高筋面粉代替吗?

10 months ago
user_avatar
作者回應

中筋和高筋都可以的哦!

10 months ago