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Wednesday, October 14, 2015

Giraffe Patch Bread Loaf 长颈鹿花紋土司


这个面包造型很讨人爱是吗? 在网上看到大家分享得不亦乐乎, 我当然也来凑凑热闹。 做面包其中的乐趣在于面包出炉的时候, 很期待里头的花纹会是如何。 我相信每个花纹都是与众不同, 人生亦是如此, 每个的你我都是独一无二, 快乐选择自己的路就好。




Giraffe Patch Bread Loaf
*for a 11cmx20cm (internal), non-stick Pullman tin
Adapted from Nasi Lemak Lover
  • 375g bread flour
  • 35g sugar
  • 1/2tsp fine salt
  • 20g butter
  • 1tsp instant dry yeast
  • 250g fresh milk
  • 20g cocoa powder
  • 15g fresh milk
  1. Mix bread flour, sugar, yeast, salt and milk in a mixing bowl using medium speed, to form a shiny and smooth dough. 
  2. Add in butter, then knead until it forms dough that shinny and smooth. 
  3. Remove 230g plain dough, place in another clean bowl and set aside to proof till double. 
  4. Add in cocoa powder and milk in remaining plain dough, continue run the mixer and mix well. Set aside to proof till double. 
  5. Divide the plain dough, 1 portion x 71g (large), 3 portions x 53g(small) (depend the final weight and adjust accordingly). 
  6. Divide the chocolate dough, 1 portion x 138g(large), 3 portions x 115g(small) (depend the final weight and adjust accordingly). 
  7. Use a rolling pin, roll chocolate dough to a flat oval shape, then roll it like swiss roll. 
  8. Use a rolling pin, roll plain dough to a flat oval shape. Place the chocolate dough on plain dough, cover the chocolate dough with plain dough and seal. Gently roll them into 24cm long log. Repeat till all finished. 
  9.  Divide each dough into two portions. First stack 3 small dough in the prepared loaf pan, followed by 2 large dough and top with the balance 3 small dough. Set aside to proof for another 30-45mins. 
  10.  Bake in preheated oven at 180'C for 35-40 minutes.
长颈鹿花紋土司
-11cm x 20cm 的土司模
  • 高筋面粉 375g
  • 细糖 35g
  • 盐 1/2tsp
  • 奶油 20g
  • 自发酵母 1tsp
  • 鲜奶 250g
  • 可可粉 20g
  • 鲜奶 15g
  1. 把高筋面粉, 糖, 盐, 酵母和鲜奶放入搅拌器搅拌成团。 
  2. 加入奶油继续搅拌至光滑有弹性的面团.
  3. 取出230g的面团, 放入容器中让它发酵至双倍。 
  4. 把牛奶和可可粉加入剩下的面团, 搅拌至均匀的面团
  5. 让可可团发酵至双倍大。
  6. 把原味面团分成, 1份 71g (大), 3份 53g (小).
  7. 把可可面团分成1份 138g  (大) , 3份115g (小).
  8. 用擀面棍, 把可可面团擀平, 然后卷起成为类似瑞士卷。 
  9. 然后也一样把原味面团擀平, 然后把可可面团放在上头, 用原味面团把可可面团包围好。 揉成大概24cm的长型。 其它的面团也是如此操作。 
  10. 把每个面团分成两份。 把3小份的先排入面包烤盘, 再叠上两份大的, 最后放3份小的。 
  11. 让它们发酵30-45分钟。 
  12. 放入预热180‘C的烤箱, 烤大概35-40分钟。 
更详细的图文大家可以点Sonia的网站看看, 有图文和步骤。 面包烘烤的途中如果上头颜色有点深, 可以用铝箔纸先盖着。 其实处理面团的时候, 我还是有些手忙脚乱, 所以有点乱乱来的感觉。 还好面包切开的时候, 还是有少许长颈鹿斑点的模样。 但是看久了, 觉得更像我家小狗的脚板, 哈哈。

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