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全麦核桃巧克力软欧Whole-wheat walnut chocolate Bread

(2015-07-20 20:08:44)
标签:

全麦面包

全麦软欧包

巧克力软欧包

核桃软欧包

软欧包制作

分类: 尒烘焙-面包篇
全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 

软欧,最近做得非常多,因为简单方便,又不用凹造型,常看我博客的朋友都知道,我做的面包其实都很简单,变的都是面包的风味。家里的金牌面粉还有一大包,这种筋度不如金像的面粉用来制作欧包最好用。金像买了还未到货,软欧继续做起来,这次照例是全麦的面身加烤香的核桃,临了扔了一把耐烘烤巧克力,惊为点睛之笔。


全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


全麦核桃巧克力软欧


原料:高筋面粉(金牌)450克、全麦粉(红磨坊)65克、水335克(冰的)、盐9克、糖50克、酵母4克、葡萄籽油20克、核桃70克(烘烤过)、高溶点巧克力豆40

bread flour 450 g, whole-wheat flour 65 g, cold water 335 g, salt 9 g, sugar 50 g, yeast 4 g, grape-kernel oil 20 g (or olive oil/butter 40 g), baked walnut 70 g, high melting point chocolate beans 40 g

 

1、除了葡萄籽油、核桃、巧克力豆外的所有原料混合,搅拌面团成团,加入葡萄籽油揉入面团,继续打面,直到面团表面光滑,触碰起来柔软。(如图)

如果没有葡萄籽油可以改成同等份量的橄榄油或者40克黄油。

All ingredients except grape-kernel oil, walnut and chocolate beans, mix into a dough. Then grape-kernel oil is added into the dough. Mix the dough until smooth and soft。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


2、切一小块面团检测筋度,能拉出一层透明薄膜即可。

Cut a piece of dough to test its gluten index. It should be fine to make a transparent film。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


3、面团揉好,加入切碎的核桃和巧克力豆揉入面团。

Mix minced walnut and chocolate beans into the dough。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


4、将在团滚圆,放入深盆,表面盖上干净的布或保鲜膜,放置在温暖的地方发酵。

Cover the dough with a clean cloth or fresh film, put it into a pot, and let it ferment in a warm place。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


5、发酵到面团二倍大。

The dough ferments twice as big as the original dough。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 
 


6、将面团从盆中倒出,用双手挤压排气,称量后平均切割成四块,滚圆后盖上布松弛15分钟。

Get the dough out of the pot and use hands to squeeze the air inside it. Cut it into four pieces averagely. Make them round and let them rest 15 minutes in a cloth。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


7、将面团擀开成椭圆形。

Roll the four doughs into ellipse。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


8、从上往下卷起成柱状即可。

Roll it from up to down into a column。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


9、将卷好的面团放在烤盘里,表面盖上布,放置温暖的地方发酵到二倍大。

Put the four columnar doughs into the ovenware, cover them with a cloth, and let them ferment in a warm place until they are twice as big as its original size。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


10、发酵完成的面团表面筛上全麦粉。

Sieve whole-wheat flour on the surface of doughs。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


11、用利刀斜向45度割出刀痕,烤箱提前预热至220度,放置烤箱中层烤焙20分钟即可。

Use the knife to cut marks with 45 degree oblique and put it into the middle level of 220-degree oven for 20 minutes。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 


TIPS

1、夏天揉面一定尽量用冰水,否则面团和搅拌缸的激情碰撞及其容易让面团升温,一旦面团温度过高(高于32度)容易导致面团断筋。

2、金牌粉吸水性不如金像,如果用金像粉制作这款面包的,可以把液体量加到350克左右。

Use cold water to make the dough, or the gluten index is too low to make the bread。

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 

全麦核桃巧克力软欧Whole-wheat <wbr>walnut <wbr>chocolate <wbr>Bread 

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