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Tuesday, April 14, 2009

Angel @ First Bread 面包初体验

在2009年2月份的某一天我的第一个面包终于诞生了。

一直以来都想自己尝试做面包,因为从小就很喜欢吃面包。
以前曾经买过面包粉结果放太久都没有行动,最后索性把它丢了。

第一次做应该从最简单的开始,所以我选择了做甜面包(sweet bun)。

参考了若干食谱,很多都需要很长的发酵时间,只有这个看起来最简单,适合没什么耐性的我。

把材料混合后就开始揉。
我没有面包机代劳,mixer又太小,所以就只得靠我的一双手了。

面团很粘手,但我忍着不要加粉,一直揉到约20分钟的时候‘奇迹’出现了,面团变得有弹性而且没那么粘手了。

我继续揉,到第30分钟时我的手已经很累了。
我捏了一小块面团做windowpane test,面团拉成薄膜后还是会破,所以我继续揉。
到第40分钟时我已经开始流汗了,不管了,成不成我也没力气揉了。

把揉好的面团放入大碗里,盖上湿毛巾,然后我又很怕输的盖上多一层保鲜膜,最后我把它放入烤炉了发酵(因为我想烤炉里比较温软,发酵可能会更好,不过记得不要开电)。

一小时后看到面团涨到这么大,我心里哇哈哈的大笑。

往面团打几拳把空气打掉后的面团,让面团再休息约15分钟。

面团分割成60g一个,放入已涂油的方形烤盘里,继续休息15分钟。
最后涂上蛋液(我有加一点牛奶在蛋液里),撒上杏仁片就可以送入烤箱里。

烤箱预热至180C,烤约15分钟香喷喷的面包就出炉了。
我觉得面包上层的颜色有点黑,所以下次可能烤12分钟就够了。

面包的组织,松软但扎实,是我喜欢的texture(我不喜欢吃那种太‘轻’的面包,一咬下去就变很扁的那种)。

另外的半份面团,我加入葡萄干,然后把面团擀平,用手捏着两端卷(twist)成一团后放入muffin tray里发酵,再拿去烤。

这就是成品。卷得很难看。

因为经卷曲过的缘故,可看到一丝丝的面包组织。
口感和上面的甜面包稍微不同,这个更扎实了。
吃时还可以拉出一条条的面包丝。

D给我第一次做的面包打90分。
爸爸妈妈说比外面买的还好吃。
哇哈哈
他们一个两个可真会逗我开心。
所以我决定再接再厉做更好吃的面包给他们吃。

Sweet Bun 甜面包
Ingredients: (make around 18 nos. x 60g portion)

300g bread flour
300g cake flour
10g active dry yeast (I used 1 sachet of instant yeast = 11g)
6g salt
250g milk (1 cup)
2 eggs
120g caster sugar (I cut down to 110g)
100g butter
(1 egg, beaten, for glazing)

Method:

1) Mix all dry ingredients in a mixing bowl. Add in milk, egg and butter. Mix into a dough.

2) Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic, smooth and non-sticky. It will take about 25 mins to knead the dough by hand. Initially the dough will stick on to the work surface. Do not be tempted to add more flour or even give up kneading! After continuous kneading, the dough will no longer stick to the work surface.

3) Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 1 hr in our Singapore weather. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly. For an insufficiently proofed dough, the impression will spring back instantly.

4) Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.

5) Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Rest for about another 15 minutes.

6) Brush the top with whole egg mixture. Add almond flakes on the top of the buns, as desired.

7) Bake for about 15 minutes in a preheated oven at 190 degC. Remove from pan and cool on wire rack.

Note:
To check whether the dough is fully developed, take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is fully developed.

(Original recipe adapted from Angie's recipe)


12 comments:

  1. I want to be your neighbour leh, hahaha....

    ReplyDelete
  2. Sharon,

    Good good good, then can share some 'fats' with me, hahaha.

    ReplyDelete
  3. Oh wow! This is very nice! From the look of your buns, I can imagine the nice fragrance of the freshly baked buns with the almond flakes! Yummy!

    ReplyDelete
  4. Hi Jane,

    Thanks for dropping by my site.

    This is my first bread, I am quite happy with this hand-made bread but it certainly doesn't look as good as ur mini flower bun. They are lovely. I guess I do not hv the patience to cut the dough one by one. haha.

    ReplyDelete
  5. Hi,

    looks good! i tried making bread with hand kneading, usually 45mins, but the texture is always not soft..i tot i overknead even thou my dough double in volume.. but you have proven me wrong.. i will keep working hard!

    ReplyDelete
  6. Hi Trish,

    Thanks for your lovely comments.
    I like your spirit. Keep it up! Do not give up! :-)

    ReplyDelete
  7. Hi CBL,

    its me again.
    i tried this yesterday. the taste was awesome! but the texture still not soft. I kneaded for 50mins, but it didnt rise as high like yours after 1hr..so i proof it for 1hr30mins.. but its not that soft, how can i improve? im using room temperature butter and eggs and milk.

    ReplyDelete
  8. Hi Trish,

    Are you from overseas or local? Because the weather plays a big part in proofing. Our weather here in Singapore is very good for proofing. For cold weather I think the proofing time need to be longer.

    U mean the texture is not soft at all (very hard) or just not soft enough? For my first trial the texture is also not like cotton soft but to me it is still considered soft when eating on the first day.

    Actually I am also very new in bread making. If u follow the recipe closely, problem may be due to the kneading process. When kneading you can try to throw the dough on table top in between. I believe this helps. I suggest u go to Youtube to search for some bread making video, see the demonstration I am sure it helps (I did that also).

    ReplyDelete
  9. Hi!

    What a soft and yuumy bread. It's me again I had tried baking buns either hand knead or using my kitchen aid mixer but still dun look as soft as yours. Even I add in bread improver and soft. Maybe I did not knead enough as my whole kneading process is less than 25 mins, any idea how long must we knead using a mixer, will try the recipe you posted. Is your dough sticky after you knead for the 1st proof?

    Christina Poh

    ReplyDelete
  10. Hi Christina,

    Thanks for your lovely comment.

    I only own a small horsepower mixer so I have never tried using mixer to beat bread dough.

    Since you own such a good mixer, I think it should be able to do a good job. I attended a breadmaking workshop, the instructor only use the mixer to beat for 10mins if I remember correctly.

    My advice is to beat till the dough become smooth (non-sticky)or pass the windownpane test - Tear a small piece and stretch, you should be able to stretch the dough till very thin before it is teared.

    For this bread, I hand kneaded for 40 mins and the dough is non-sticky.

    ReplyDelete
  11. 啊~你的面包初次经验就这么好了啦...我烤的面包不能吃的!哈哈,太‘Flour-y’了。还记得我第一次做的面包,等了5个小时都发不起来。最后才发现, 原来我在一开始的时候就用超烫的水把Yeast给烫死了...(对不起啊~可怜的细菌...)

    ReplyDelete
  12. CarinE,

    谢谢你的留言。

    其实跟后来做的面包比起来,这个还是属于比较硬的。

    你还真有耐性等了5个小时,不要紧,从错误中学习。你现在已做得很好,我看到你的cinnamon roll,让我直流口水。

    ReplyDelete

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