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)