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Sunday, March 28, 2021

跟风 ~ 地瓜馅毛线球面包 Wool Roll Bread with Sweet Potato Fillings

最近一有时间就翻看部落格的旧帖,把一些记忆都找回来了。发现烘培是治疗伤口的最佳良药。是的,我也跟风做了毛线球面包。一个人静静整理面团做造型的时光好治愈。

平时喜欢凉凉的天气,但碰上做面包的日子,巴不得天气热点。天气凉,第二次发酵用了一个小时十分钟还没有到很满意的高度,但也不管了。

内馅是地瓜泥,没有特别的食谱,就蒸了两个地瓜趁热压烂,然后加入适量蜂蜜,牛油,牛奶,热水和一片芝士片搅拌均匀。材料要逐渐加入,不要一次下太多。最后的成品要能成形但不能太湿,因为面包烤好后馅料会变更湿润一点。

这个食谱很好操作,面团一点也不粘手,面包室温收到第三天还是软的。非常推荐。

The dough is very easy to handle and the bread remains soft even on the third day. Highly recommended. 

240g bread flour
60g plain flour 
190g cold milk
30g sugar
25g butter
3/4 tsp salt 
1 tsp instant yeast 
*Straight dough method
*20cm round mould
*170C 23 mins (depends on individual oven) 
*Shaping method refer to here

4 comments:

  1. Replies
    1. 真的好久,很开心看到你的留言。我一直有在关注你哦。

      Delete
  2. Hi Angel, 真的好久没看到更新新贴子了。你好吗?你的面包做的很美~~

    ReplyDelete
    Replies
    1. Hi Anncoo, 谢谢你的留言。我也看到你做了这款面包, 赞!

      Delete

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