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Friday, June 10, 2011

我的A Cup英式山形土司(100%中种)English White Bread (100% Sponge Dough)

小波的第二个baby。Ccm的形容和照片深深吸引了我,所以一有机会就尝试了这个食谱。不知道为什么人家的没有G也有F罩杯,而我的只有小山丘。

酵母刚好换了另一个不常用的牌子, 是酵母的原故吗? 还是第二次发酵时被我折腾来折腾去?

是这样的做面包当天经爸爸提醒我才想起收到了下午会断电半小时的通知。那半小时就刚好是面包应该进烤箱的时间。因为我怕发酵过度面包会有酸味,所以就想提早烤吧。面包要烤半小时,3点断电,就是说我两点半就得开始烤。等到烤箱预热好时,发现面团才发酵到一半高度,不行。那就3点半过后才开始烤,但是烤箱要预热所以最早也要3点40分左右才能烤。还有一个多小时,我又担心面团会发酵过度,于是中途把面团丢进冰箱(想说低温应该能延缓发酵)。

到了断电的时间电流还是正常供应,我又把面团从冰箱拿出来。等啊等已经过了3点半,到底会不会断电啊?!最后看到面团发到8分满时我决定赌一把(结果烤好的土司不够高,应该等到9或是10分满吧),如果烤到一半断电我也就认了。

现在你看到这个土司就知道我捱过了那半小时,面包顺利烤好。过后也完全没有断电,那个不准的通告真是让我白忙一场。

说回土司的味道,如果说上次做的甜三文治土司是娇艳的牡丹,这个就是纯洁的百合花,可以尝到很单纯的面粉香,也因为经过3次卷杆(一般土司最多卷杆两次),土司的组织特别紧密。和其他中种比起来土司烤好时不是特别的软,第三天开始有点干。这土司挺耗时的,再做的机会应该很小。

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

Recipe adapted from ccm2popo. Make one loaf (20x11.5x11.5cm/ 450g pullman tin). Sonia (aka Nasi Lemak Lover) also made this, hop over to her blog see her lovely loaf.

English White Bread

Starter Dough
Ingredients:
300g bread flour
¾ tsp instant dry yeast
200g milk
*Mix all ingredients in a mixing bowl, combine and knead till a rough dough. Cover with cling wrap and keep aside to rise for 3 hours in room temperature.

Main Dough
Ingredients:
1¾ tsp sugar
½ tsp salt
2 tbsp milk powder
1 tbsp water
10g butter, soften

Method:
1) Tear the starter dough into pieces and mix with all ingredients except butter.
2) Using a stand mixer, knead till dough is well combined (about 3mins).
3) Add in butter, continue to knead about 10mins till dough is smooth. Cover with cling wrap and set aside to rise for 30mins.
4) Divide the dough into 3 equal portions, roll into balls and cover with cling wrap, rest for 20 mins.
5) Roll out the dough with a floured roller pin and roll up like a swiss roll, cover with cling wrap and rest for 15 mins. Repeat two times.
6) On the third time, arrange the 3 portions of dough in the bread tin (grease the bread tin if it is not non-stick type), cover with cling wrap and let proof for another 40 mins or till the dough fill up 90% of the bread tin.
7) Apply egg wash (optional), bake at a pre-heated oven at 185c for 25mins. Keep the bread in oven with door ajar for another 3 mins before removing from the oven.
8) Remove bread from tin and cool on wire rack.

Note:
1) I kneaded the starter dough by hand. The dough is hard, sticky and rough (see photo above) but this is fine. It will become soft and smooth after 3 hours of proofing.
2) I used the knead function of bread machine to knead the main dough.

17 comments:

  1. 我这边的通告都蛮准的,每次我都希望不要下午给我断电,因为家里那两个小的没有冷气会马上跳起来,不用午睡廖 @_@

    ReplyDelete
  2. I've started baking bread lately.
    The texture sure looks intriguing.
    Would love to try.

    ReplyDelete
  3. 你的A CUP形容真的好可爱:P
    我的也没有G CUP 的说。哈哈哈。。

    ReplyDelete
  4. 哇,这样热的天气如果断电,别说做面包,我什么也提不起劲了:(

    ReplyDelete
  5. 管它什么cup.最重要是健康的cup.哈哈。。。很美嘛,不要嫌啦!

    ReplyDelete
  6. ccm的这吐司我也想try,只是目前本人钟情于5°c液种配方^.^
    我今天做的吐司也跟你一样是A cup的,途中也被丢进冰箱,导致无法正确拿捏发酵时间。。。

    ReplyDelete
  7. Look so nice! Must be very Yummy!

    Papacheong
    http://home-cook-dishes-for-family.blogspot.com/

    ReplyDelete
  8. 真的好棒哦!名字好可爱。。。哈哈!

    ReplyDelete
  9. 哈哈。。。
    好可爱的形容词哦!

    我只遇到一次
    忘了是在做什么料理了,
    中途居然停电了。
    幸好,
    一切没事儿。

    ReplyDelete
  10. 挺美的呀!你成功了。

    ReplyDelete
  11. Thanks everyone for your lovely comments. 谢谢大家的留言。

    茄子,
    ”我的也没有G CUP 的说“,这句话挺有意思。

    Jane,
    “健康杯”我喜欢。

    ReplyDelete
  12. http://ccm2poco.blogspot.com/2010/10/blog-post_27.html
    我用这一个牌子的酵母,现在冰箱还有半包,去年10月开始用。。。
    我不知道为什么打开会有酸味,但是我用这一个酵母没有酸味的。
    我看到很多师傅都是这样往下卷,我在往下卷的时候,就是每一个卷,都会在接口按一按,这样会比较紧,但是又不是很紧的那种,这样面包就不会有空隙了。如果你是往上卷的话,就不可能会压紧接口,嗯,下一回有机会再做面包时,我拍照给你看看。
    这一个土司我几乎一个星期做5次,每一次都是这样A cup,嘻嘻,我也不知道你的问题在哪里?

    ReplyDelete
  13. Hi ccm,

    谢谢你的赐教。做面包看似容易里头的学问可多的呢!

    下次做我会从上往下卷。这个面包我用Mauripan牌的酵母,平时通常用Saf燕子牌。以往买的酵母开封也不会有酸味,但最近买的Saf打开后可以闻到酵母味。

    ReplyDelete
  14. 看到你的最新力作应该有G cup。你用的酵母我很有兴趣但是500g太恐怖了,如果有卖小包装就好。

    ReplyDelete
  15. I still thinking to do this white bread again, I love the fluffy and soft texture actually, eventhough it is so time consuming, hehehe..

    ReplyDelete
  16. Sonia,

    I may also try again to find out if it is due to the yeast I used that caused the bread to be shorter (if I have time :P)

    ReplyDelete

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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。"