Pages

Monday, June 6, 2011

Soft!Soft!Soft! ~ Sweet Sandwich Bread (Overnight Sponge Dough Method) 隔夜中种甜三文治面包

我给我的第一个土司盒取了一个名字叫小波,小波的第一个baby就是这个甜三文治面包。

原本很想尝试茄子做了又做的17小时中种,但因为有时间的限制,所以还是得选一个黄道吉日才能动工。第一次用土司盒一定要选带盖的食谱啦,翻了翻食谱书,很快就锁定了Alex Goh的这个食谱。同为中种但是这个食谱没有很严格的时间限制,只需冷藏隔夜到48小时之间都行。

第一次用土司盒我还未能掌握土司的发酵程度,烤好的土司没有90度直角,不过看到金黄色的表皮和美美的波纹我还是满心欢喜。我迫不及待想看看土司的组织,所以一等到土司冷却后就切片。这土司非常非常软,加上我没有土司切割器,结果被我“据”得乱七八糟。

食谱可以做两条土司但我只有一个土司盒(有机会一定要败多一个),所以另一份面团我用9”x5”的loaf pan来烤。因为不带盖烘烤的温度不同,所以两条土司不能一起进烤箱。带盖的土司要烤35分钟,也就是说不带盖的面团要发酵多35分钟,我担心会发酵过度,所以在烤带盖土司时我把不带盖的面团收入冰箱里。我想低温可以延缓发酵才这么做,不知道这样做到底对不对,还请各位姐妹高手们赐教。

面包组织带盖的比较紧密,不带盖的比较蓬松,两个都一样软。味道很香(用的牛油比一般土司多吧),带甜,就像在吃甜面包,不需涂牛油果酱也已经很好吃了。作为三文治面包它几乎有点喧宾夺主,不甘只做配角。面包没有添加剂但室温收藏到第4天还是像出炉时般柔软,这个食谱无疑的值得收藏。下次做我会减糖,让它回归纯朴!

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

Those who like sweet and soft bread will like this. I think the dough is also suitable for making sweet buns. The bread remained soft on the forth day in room temperature without any sour aftertaste. This recipe is definitely a keeper for me.

Recipe adapted from Alex Goh’s “Baking Code”《烘培蜜码》. Makes 2 loaves.

Sweet Sandwich Bread (Overnight Sponge Dough Method)

 
Overnight Sponge
Ingredients:
100g bread flour
60g water, room temp
¼ tsp instant yeast

Method:
1) Mix the instant yeast with 20g of water until well blended. Add in the remaining ingredients and knead to form dough.
2) Let it proof for 30min. Wrap with cling film and keep in the refrigerator overnight or up to 48hours.

Main Dough
Ingredients:
(A)
550g bread flour
80g sugar
6g salt
20g milk powder
10g instant yeast
(B)
150g overnight sponge (all the above)
(C)
1 cold egg
270g cold water
(D)
75g butter (soften)

Method:
1) Mix A until well blended. Add B, then C, knead to form a dough.
2) Add in D, knead to form a smooth and elastic dough. Cover it with cling film. Allow it to proof for 45 min.
3) Divide the dough into 6 equal portions, mould it round. Allow it to rest for 10min.
4) Roll the dough flat with a floured rolling pin, then roll it up like swiss roll. Allow it to rest for 10min. Repeat the step one more time.
5) Place 3 pieces of the dough into a greased loaf tin (20x 11.5x 11.5cm / 450g pullman tin)(I didn’t grease the tin as mine is non-stick). Let it proof for 50min or until 80% full of the loaf tin. Cover it with the lid.
6) Bake at 200C for 35 minutes. Remove it immediately from the tin when baked.

Note:
1) I baked one loaf with cover and one loaf without cover. Without cover one was baked at 190C.
2) The dough is quite sticky but after first proofing it will become less sticky. In fact, it is quite easy to handle.

15 comments:

  1. you know i start to making white bread now, so your recipe is just come right time for me to try out. Thanks for sharing. Your loaf look really soft, well done.

    ReplyDelete
  2. Soft like pillow! *slurp* ;)

    ReplyDelete
  3. I tried Alex Goh's sponge dough method before too, it yields very soft and fluffy bread. Your bread looks very soft, good job!

    ReplyDelete
  4. 看到你们每个都很会做面包,实在很佩服..我还知道几时才会动手。

    ReplyDelete
  5. 很美的土司。ALEX GOH还有一本烫出面包香也是很棒,我一直拿出来翻呀翻:)

    ReplyDelete
  6. 每次都給你講到我心癢要做。
    這個還是等排下隊。
    嘻嘻。。。。

    ReplyDelete
  7. WOW! the bread look so soft and fluffy! (: (:

    ReplyDelete
  8. looks so soft! bookmarked!
    thks for sharing :)

    ReplyDelete
  9. 土司太棒了!有牵丝哦!
    说来惭愧,这本食谱我也有,最近一直迷5度C,而忽略了它。

    ReplyDelete
  10. 吃着自家的土司~是幸福的!

    ReplyDelete
  11. Angel,
    老实告诉你huh。。
    夫人看到中种。。烫种。。
    种种种种种 。。。 还有什么180度的。。
    360度的面包食谱就会看到晕晕晕晕。。。
    虽然说是好吃和很soft 。。我还没有勇气try咯 。。唉 。。。
    所以就每次直接发罢了 。。

    ReplyDelete
  12. 这个食谱的中种很 flexible hor,食谱抄下啦 ^_^

    ReplyDelete
  13. Hi all,
    Thank you for your lovely comments. :)

    Sonia,
    Ya. I think home-made toast is much more nicer than commercial bake such as the G brand, hahaha. So we better be more hardworking to make more home-made toast.

    Anncoo,
    不用佩服,其实不难。你蛋糕甜点和菜肴都做得那么好,面包难不倒你的。

    茄子,
    我也做过《烫出面包香》的食谱,可能是很次我搅拌得不够,我给了不这么好的评论:P

    Wendy,
    看你长做5度C,我也心痒痒。

    董夫人,
    其实以前我也和你一样,还在blog里发表过我管那种什么种种种,其实如果新鲜吃直接发和这些什么种是没差,但是“有种”的面包真的比较耐放。想这个食谱其实不麻烦,就只是先弄一个面团(不需揉的)放入冰箱而已。你可以试试看。

    neyeeloh,
    我就是看中这个食谱的flexibility,因为如果有时间限制的除非我肯定一整天不出门,不然比较难配合。

    ReplyDelete

Thanks for dropping by my blog.
All comments are greatly appreciated.

Please click on "Anonymous" if you do not have any profiles on any of those listed, and leave your name below the comment so that I will know how to address you when I reply.

Related Posts Plugin for WordPress, Blogger...
"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。"