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Wednesday, June 15, 2011

升Cup了~蔓越莓鲜奶土司 Cranberry Fresh Milk Toast

小波的第3个baby。这回看起来有升cup,从某些角度看还挺宏伟的,挤出了一道深深的事业线,可惜表面烤到有点焦。

土司盒比一般loft pan高,我家烤箱又不高,所以表皮烤一下就上色,奈何我每次做面包都是匆匆忙忙,把面团送进烤箱后就得去看孩子,等到再次进厨房查看时表皮的颜色已经太深了,赶紧盖上锡箔纸,还好吃起来还ok。

这个土司是突然有时间做的,所以选用了直接法。纵使形形色色的“种”大行其道,直接法还是有其拥护者不无道理,够“直接”,完全不需事前准备功夫,有时间的话想做就做。

这土司的口感是属于比较有弹性和chewy的,是我喜欢的口感。和之前做的甜三文治土司相比这土司保有传统白土司的单纯,没那么甜腻。我自己加了些蔓越莓,红白配煞是好看,吃起来酸酸甜甜的很好吃。土司第二天还是保持一样松软,到了第三天开始变得比较干,但是还是可以接受的程度,毕竟是直接法,没得嫌。还有要特别一提,这面团超级好操作,一点也不粘手,初学者可以尝试这个食谱。

I am submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Sweetylicious.

Recipe adapted from Wendy Kor’s “Bread Code”. Make 2 loaves, I halved the recipe and added some dried cranberries. Below is my adapted recipe.

Ingredients:
300g high protein flour/bread flour
1 tsp instant yeast
1 tsp salt
15g sugar
60g water
125g fresh milk
25g butter, soften
40g dried cranberries (presoak in water for 10 mins, drain and pat dry)

Method:
1) Mix flour and yeast evenly. Put in salt, sugar, water and milk. Mix till a dough is formed. Add butter and continue to knead till dough is elastic. Place dough in container (I put in greased big bowl) and cover with cling wrap, leave to proof for 40-50 mins till double in size.
2) Divide the dough into 2 portions equally. Roll into balls and proof for 15 mins.
3) Roll out each portion into long strips, add cranberries on top then roll into cylindrical shape (like making swiss roll) and proof for another 15 mins. Roll out again and roll into cylindrical shape. Place the dough in bread tin, proof for 40-50 mins until dough rises to the same height of the bread tin.
4) Bake in preheated oven at 200C for 30-35 mins. Remove bread from bread tin and cool on wire rack before slicing.

Note:
1) I placed the bread tin in a closed oven with a glass of hot water during second proofing (my usual practice), not sure why the dough took 2 hours+ to rise up till 90%, I baked it when it was 90% of the bread tin height. I suspect it could be due to the yeast I used. When I used it to make bread machine bread the bread turned out to be shorter than the usual height.
2) I replaced fresh milk with Lucius’s milk formula as I ran out of fresh milk.

20 comments:

  1. 是美得咯~羡慕羡慕!!

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  2. 离美还很远啦,不用羡慕。买了土司模吗?

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  3. look very soft, I also like cranberry, already bookmarked your recipe.

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  4. i like this straight forward method, i must try this one day..

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  5. 美的哦,宏伟的哦,又很柔软的哦:P

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  6. 把面团分两团和三团有分别吗?我通常都是把面团分三团放入土司模内

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  7. 真的有升cup咧,哈哈~
    我也做了直接法,如你说的,想做就做,够直接!

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  8. Hi Angel,
    I like the marks made by your bread pan, it's very "cool"! The bread loaf looks very soft and healthy! Looks reall good!

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  9. 我特地来看升了罩杯的面包。
    果然,很宏伟。
    嘻嘻。。。

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  10. 很美呢^^
    找一天真的要来做面包了

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  11. 很开心吧? 可以买多几个大罩杯了。哈哈。。。

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  12. 看了食谱和做法,感觉不很难。有机会可以试试看。谢谢分享。。。。。。 good day for u!

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  13. yummy - i love bread with cranberry :)

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  14. 谢谢大家都留言。

    neyeeloh,
    原食谱是分成三个面团的,因为我懒又想省时所以只分割成两份。我觉得口感没有差拉,但是两个面团看起来就要深深的事业线,而三个面团看起来会比较平均。


    Joceline,
    这是直接发,是面包做法里面最容易的一种。你一定能胜任。

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  15. Angel, just wondering did you left out butter in the steps as I can't seem to see when you add butter? :)

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  16. Hi Angel, thanks for your sharing. Tried this and absolutely love it's texture :)

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  17. hanushi,

    I just notice your comment. Thanks for highlighting. I have amended the recipe.

    ReplyDelete
  18. Jessie,

    Thanks for trying out this recipe. I am glad that you like it.

    ReplyDelete
  19. milk powder or milk?confused...

    ReplyDelete
    Replies
    1. XiangMei,

      The recipe was written milk. If you use milk powder, just add water to make it into milk.

      Delete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"