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文章分類: Bread (My Baking My Style)



Bread



Last Build Date: Thu, 06 Apr 2017 19:12:50 +0800

 



Sponge method Bread

Thu, 06 Apr 2017 19:12:50 +0800

My favourite Sponge method buns - one recipe in different flavour, black sesame, green tea, rye......Sponge Method Bread Recipe(A) Starter Bread Flour 230gInstant Yeast 5gWater 170g~ Rest for 1.5 hrs(B)Bread Flour 100g (for example : 80g bread flour + 20g rye flour)Low protein flour 30gPinch of SaltSugar 30gEgg half (balance keep brushing)Water 1 tbsp (if dough too dry, add water)*** add rye flour, green tea powder, cocoa powder or black sesame powder at this stage***Butter 30g1) Just combine starter, then fermented 1.5 hrs2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed3) Divide to 12-16 balls, make your desired shape. 4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)5) Brushed with egg wash and sprinkle sesame on top6) Bake in preheated oven 375F/190C for 12 - 14 minutes.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~中种面包食谱(A )发种面包粉230克即食酵母粉5克水170克〜休息1.5小时(B)面包粉 100克 (for example : 80g bread flour + 20g rye flour)低筋面粉30克盐少许 糖30g鸡蛋一半(另一半用来做蛋液)水1汤匙(如果面团太干,加一点水)*** add rye flour, green tea powder, cocoa powder or black sesame powder at this stage***奶油30克1)把(A)搅拌一下,发酵1.5小时2)将A + B 除了“奶油”, standmixer 揉5分钟,然后加入奶油,继续揉5分钟,直到形成有弹性的面团。3)分成12-16 面团, 整形 4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。5)用蛋液刷上。6 )放入焗炉烤375F / 190℃ 12 - 14分钟。* 面包盘要搽点油。*发酵时间要看个人的室温。 [...]



牛角面包

Sun, 05 Feb 2017 21:47:09 +0800

(image)

Bread Recipe

Bread Flour 高筋面粉 350g...
Sugar 糖 50g
Salt 盐 2g
Instant Yeast 乾酵母 3g
Milk Powder 奶粉 20g
Egg 蛋 1
Unsalted Butter 無盐奶油 50g
Fresh Milk 奶水 180g-200g+/-

1) Combine all ingredients except butter, electric standmixer to knead about 4 minutes, then add butter and continue to knead about 4 minutes till elastic dough formed.
2) Rest dough for 30 minutes
3) Dough divided to 12 pcs,
4) Flatten dough, Cut into 12 triangles
5) Lightly flatten each triangle again, make a slit at the base of each triangle then roll the dough up.
6) Place on the baking sheet, last proof 50 minutes
7) Brushed with egg wash and sprinkle some sesame on top
8) Bake in preheated oven @ 375F/195C about 12 minutes
 




Sponge method Bread

Fri, 16 Dec 2016 14:43:37 +0800

家常面包。。。

Sponge Method Bread Recipe

(A) Starter 
Bread Flour 230g
Instant Yeast 5g
Water 170g
~ Rest for 1.5 hrs
(B)
Bread Flour 100g
Low protein flour 30g
Pinch of Salt
Sugar 30g
Egg half (balance keep brushing)
Water 1 tbsp (if dough too dry, add water)
Butter 30g

1) Just combine starter, then fermented 1.5 hrs
2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed
3) Divide to 16 balls, make the shape like croissant. 
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash and sprinkle sesame on top
6) Bake in preheated oven 375F/190C for 12 - 14 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
中种面包食谱

(A )发种
面包粉230克
即食酵母粉5克
水170克
〜休息1.5小时
(B)
面包粉 100克
低筋面粉30克
盐少许
糖30g
鸡蛋一半(另一半用来做蛋液)
水1汤匙(如果面团太干,加一点水)
奶油30克

1)把(A)搅拌一下,发酵1.5小时
2)将A + B 除了“奶油”, standmixer 揉5分钟,然后加入奶油,继续揉5分钟,直到形成有弹性的面团。
3)分成16 面团 (make the shape like croissant)
4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。
5)用蛋液刷上。
6 )放入焗炉烤375F / 190℃ 12 - 14分钟。

* 面包盘要搽点油。
*发酵时间要看个人的室温。

(image)  




Bagel

Fri, 16 Dec 2016 13:37:55 +0800

Bagel Recipe

Bread Flour 250g
Sugar 15g
Salt 3g
Yeast 2g
Egg 20g
Water 110g
Butter 10g

1) Combine all ingredients except butter, standmixer knead for 4 minutes, then add butter and continue to knead another 5 minutes.
2) 1st proofing ~ 30 minutes 
3) After 30 minutes, cut and divide to 80g ball each. Rest 5 -10 minutes
4) Roll each piece of dough into a sausage shape. Join the ends to form a circle. 
5) Last proofing ~ 60 minutes.
6) Preheat oven to 380F/193C. Line a baking sheet with parchment paper. 
7) Bring water with maltose / honey to boil, then change to medium heat, place bagel into water, cook 30 seconds per side, and place them on the parchment-lined baking sheet.
8) Bake in the preheated oven until the bagels begin to brown about 18 minutes.

~ I didn't weigh the water and maltose, just use a small pot and add 1 - 2 tbsp maltose.

(image) (image) (image) (image)  




Butter Bread

Fri, 16 Dec 2016 13:11:25 +0800

Recipe:-

面包粉 250g
盐 3g
糖 25g
奶粉 10g
乾酵母 3g
蛋黃 1
水 130g - 135g
奶油 45g

1) 除了牛油, 把全部材料揉大概3分钟,然后加入牛油再继续揉至面筋扩展和表面光滑。
2)基本发酵~ 28度 50分 / 面团溫度 28度
3) 把面团排气,让面团休息10 分钟。分割12 份, 整形。
4) 最后发酵 35 - 40分 , 室内温度 32 
5)搽上蛋液 
6) 烤溫195C/380F , 大約13分

~~~~~~~~~~~~~~~~~~
Recipe
Bread Flour 250g
Milk Powder 10g
Egg yolk 1
Salt 3g
Sugar 25g
Water 130g - 135g 
Instant Yeast 3g
Butter 45g

Method 
1) Combine all ingredients except butter, knead about 3 minutes, then add butter continue to knead until elastic dough formed.
2) 1st proof ~ 50 minutes (@ 28C)
3) Punch down the dough to expel trapped air, rest 10 minutes then divided to 12 pieces.
4) Last proof 35 - 40 minutes @ room temperature 32C
5) Brushed with egg wash
6) Bake in preheated oven 380F/190C about 13 minutes.

(image) (image) (image) (image)  




Black Sesame Buns

Fri, 16 Dec 2016 12:52:32 +0800

Black Sesame Bread Recipe
(A) Starter 
Bread Flour 230g
Instant Yeast 5g
Water 170g
~ Rest for 1.5 hrs

(B)
Bread Flour 100g
Low protein flour 20g
Black Sesame Powder 30g
Pinch of Salt
Sugar 30g
Egg half (the balance for brushing)
Water 1 tbsp (if dough too dry, add bit of water)
Butter 30g

1) Just combine starter, then fermented 1.5 hrs
2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed
3) Divide to 12 round balls.
4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)
5) Brushed with egg wash and sprinkle some sesame on top。
6) Bake in preheated oven 375F/190C for 12 minutes.

* Please adjust your temperature and timing depending on your own oven.
* Different brand of bread flour has different rate of water absorption, please +/- water according to your own adjustment.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
食谱
(A )发种
面包粉230克
即食酵母粉5克
水170克
〜休息1.5小时
(B)
面包粉 100克
低筋面粉20克
黑芝麻粉 30g
盐少许
糖30g
鸡蛋一半(另一半用来做蛋液)
水1汤匙(如果面团太干,加一点水)
牛油30克

1)把(A)搅拌一下,发酵1.5小时
2)将A + B 除了“黄油”, standmixer 揉5分钟,然后加入黄油,继续揉5分钟,直到形成有弹性的面团。
3)分成12份, 搓圆。
4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。
5)用蛋液刷上和撒上芝麻。
6 )放入焗炉烤375F / 190℃ 12 - 14分钟。

* 面包盘要搽点油。
*发酵时间要看个人的室温。

(image) (image)  




Milk Bread

Tue, 13 Dec 2016 20:03:50 +0800

中种材料: 高筋面包粉 / Bread Flour 500g细砂糖 / Sugar 15g干酵母 / Instant Yeast 3g牛奶 / Fresh Milk 160g淡奶油 / Heavy Cream 140g蛋白 / Egg White 35g奶油 / Butter 10g主面团: 蛋白 / Egg Whites 35g (一粒蛋白)细砂糖 / Sugar 40g盐 / Salt 5g干酵母 / Instant Yeast 2g奶油/Butter 10g 1)将中种材料混合在一起,机器揉成团即可,发酵 2 - 3 小时2)然后加入全部主面团材料除了奶油,机器揉4分钟,加上奶油和继续揉5分钟至到面团出现薄膜即可。3)取出面团, 分割4份,盖上保鲜膜10分钟。4)松弛后面团,擀着长椭圆形,然后压薄底边,自上而下卷起来后,收口朝下,放入面包膜具5)面团发酵至8分满时即可入烤箱, 大概 90 分钟。6)搽上蛋液,375F ~ 35 分钟。食谱来自妃娟老师。稍微改了一些。 [...]



枸子面包 

Thu, 03 Nov 2016 00:30:14 +0800

枸子面包 

Recipe :-

Bread Flour / 高粉 280g
Goji Berries / 枸杞 20g + 70g water / 水
Sugar / 砂糖 15g
Pinch of Salt /盐 
Instant Yeast /酵母 3g
Milk Powder /奶粉 20克
Egg half /蛋液 一半 (half for egg wash)
Water / 水 60g - 70g +/- 
Butter /奶油 15g

Method:-
1) Soak “goji berries + water” for 1 hour
2) Combine all ingredients except butter, knead about 4 minutes, then add butter and continue to knead about 5 minutes or until elastic dough formed.
3) Proof for 60 minutes or double size
4) Hand knead the dough again to expel trapped air, then divide to 12 pcs.
5) Make your own desired shape
6) Last proof is 20 minutes (room temperature about 30C)
7) Brushed with egg wash.
7)Bake in preheated oven 375F for 12 minutes.

(image) (image) (image) (image) (image)  




Sponge Method Bread

Thu, 03 Nov 2016 00:08:08 +0800

风雨不改,每星期总会烤一盘。

食谱
(A )发种

面包粉230克
即食酵母粉5克
水170克
〜休息1.5小时

(B)
面包粉 100克
低筋面粉30克
盐少许
糖30g
鸡蛋一半(另一半用来做蛋液)
水1汤匙(如果面团太干,加一点水)
奶油30克

~ 可可粉 1 tbs

1)把(A)搅拌一下,发酵1.5小时
2)将A + B 除了“奶油”, standmixer 揉5分钟,然后加入奶油,继续揉5分钟,直到形成有弹性的面团。
3)分成2大面团(白 / 可可) 。做自己喜欢的款式。
4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。
5)用蛋液刷上。撒上芝麻。
6 )放入焗炉烤375F / 190℃ 12 - 14分钟。

*发酵时间要看个人的室温。

 

(image)  




Red Bean & Green Tea Buns

Mon, 12 Sep 2016 13:41:39 +0800

Recipe(A) Starter Bread Flour 230gInstant Yeast 5gWater 170g~ Rest for 1.5 hrs(B)Bread Flour 100gLow protein flour 30gGreen Tea Powder 10gPinch of SaltSugar 30gEgg 25g (balance keep for brushing)Water 1 tbsp (if dough too dry, add bit of water, optional)Butter 30g1) Just combine starter, then fermented 1.5 hrs2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed3) Divide to 15 balls, and wrapped with red bean paste. Then use scissors to cut the dough.4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)5) Brushed with egg wash and sprinkle some sesame on top.6) Bake in preheated oven 375F/190C for 12 minutes. [...]



Pumpkin Bread

Sat, 02 Jul 2016 22:25:46 +0800

Recipe (8.5" round tin)Bread Flour 350gSugar 35gPinch of SaltMilk Powder 10gYeast 4gWater 110ml +/- (don't add all at one time)Egg half (Half for egg wash)Mashed Cooked Pumpkin 120gButter 30gMethod:-1) Combine all ingredients except butter, stand mixer knead for 5 minutes, then add butter and continue to knead 5 minutes till elastic dough formed.2) 1st Proof for 30 minutes, then divided for 18 small balls, place on greased pan,3) Last proof for 45 minutes (room temperature 30C).4) Brushed with egg wash, then sprinkle sesame on top.5) Bake in preheated oven 375F for 15 minutes* Oven temperature and timing always depend on your home oven.* Don't add all water in one time, the mashed pumpkin might contain water, so +/- water according to your dough.[...]



Butter Roll

Sat, 02 Jul 2016 21:34:06 +0800

My favourite butter roll..面包粉 250g盐 3g糖 25g奶粉 10g乾酵母 3g蛋黃 1水 130g - 135g奶油 45g1) 除了牛油, 把全部材料揉大概3分钟,然后加入牛油再继续揉至面筋扩展和表面光滑。2)基本发酵~ 28度 50分 / 面团溫度 28度3) 把面团排气,让面团休息10 分钟。分割12 份, 整形。4) 最后发酵 35 - 40分 , 室内温度 30 - 32 5)搽上蛋液6) 烤溫195C/380F , 大約13分~~~~~~~~~~~~~~~~~~RecipeBread Flour 250gMilk Powder 10gEgg yolk 1Salt 3gSugar 25gWater 130g - 135g Instant Yeast 3gButter 45gMethod 1) Combine all ingredients except butter, knead about 3 minutes, then add butter continue to knead until elastic dough formed.2) 1st proof ~ 50 minutes (@ 28C)3) Punch down the dough to expel trapped air, rest 10 minutes then divided to 12 pieces.4) Last proof 35 - 40 minutes @ room temperature 30 - 32C5) Brushed with egg wash6) Bake in preheated oven 380F/190C about 13 minutes.[...]



Black Sesame Buns

Sat, 02 Jul 2016 21:27:22 +0800

One recipe for any flavour you like..you may add soybean flour, black sesame powder, Red rice yeast powder, cocoa powder, 5 grains powder, green tea powder, rye flour....my most flavourite sponge method bread !Recipe(A) Starter Bread Flour 230gInstant Yeast 5gWater 170g~ Rest for 1.5 hrs(B)Bread Flour 100gLow protein flour 20gBlack Sesame Powder 30gPinch of SaltSugar 30gEgg half (balance keep brushing)Water 1 tbsp (if dough too dry, add bit of water)Butter 30g1) Just combine starter, then fermented 1.5 hrs2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed3) Divide to 12 round balls.4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)5) Brushed with egg wash and sprinkle some sesame on top。6) Bake in preheated oven 375F/190C for 12 minutes.* Please adjust your temperature and timing depending on your own oven.* Different brand of bread flour has different rate of water absorption, please +/- water according to your own adjustment.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~食谱(A )发种面包粉230克即食酵母粉5克水170克〜休息1.5小时(B)面包粉 100克低筋面粉20克黑芝麻粉 30g盐少许糖30g鸡蛋一半(另一半用来做蛋液)水1汤匙(如果面团太干,加一点水)黄油30克1)把(A)搅拌一下,发酵1.5小时2)将A + B 除了“黄油”, standmixer 揉5分钟,然后加入黄油,继续揉5分钟,直到形成有弹性的面团。3)分成12份, 搓圆。4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。5)用蛋液刷上和撒上芝麻。6 )放入焗炉烤375F / 190℃ 12 - 14分钟。* 面包盘要搽点油。*发酵时间要看个人的室温。[...]



Black Sesame Buns

Sat, 02 Jul 2016 21:27:19 +0800

One recipe for any flavour you like..you may add soybean flour, black sesame powder, Red rice yeast powder, cocoa powder, 5 grains powder, green tea powder, rye flour....my most flavourite sponge method bread !Recipe(A) Starter Bread Flour 230gInstant Yeast 5gWater 170g~ Rest for 1.5 hrs(B)Bread Flour 100gLow protein flour 20gBlack Sesame Powder 30gPinch of SaltSugar 30gEgg half (balance keep brushing)Water 1 tbsp (if dough too dry, add bit of water)Butter 30g1) Just combine starter, then fermented 1.5 hrs2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed3) Divide to 12 round balls.4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)5) Brushed with egg wash and sprinkle some sesame on top。6) Bake in preheated oven 375F/190C for 12 minutes.* Please adjust your temperature and timing depending on your own oven.* Different brand of bread flour has different rate of water absorption, please +/- water according to your own adjustment.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~食谱(A )发种面包粉230克即食酵母粉5克水170克〜休息1.5小时(B)面包粉 100克低筋面粉20克黑芝麻粉 30g盐少许糖30g鸡蛋一半(另一半用来做蛋液)水1汤匙(如果面团太干,加一点水)黄油30克1)把(A)搅拌一下,发酵1.5小时2)将A + B 除了“黄油”, standmixer 揉5分钟,然后加入黄油,继续揉5分钟,直到形成有弹性的面团。3)分成12份, 搓圆。4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。5)用蛋液刷上和撒上芝麻。6 )放入焗炉烤375F / 190℃ 12 - 14分钟。* 面包盘要搽点油。*发酵时间要看个人的室温。[...]



Black Sesame Buns

Sat, 02 Jul 2016 21:27:17 +0800

One recipe for any flavour you like..you may add soybean flour, black sesame powder, Red rice yeast powder, cocoa powder, 5 grains powder, green tea powder, rye flour....my most flavourite sponge method bread !Recipe(A) Starter Bread Flour 230gInstant Yeast 5gWater 170g~ Rest for 1.5 hrs(B)Bread Flour 100gLow protein flour 20gBlack Sesame Powder 30gPinch of SaltSugar 30gEgg half (balance keep brushing)Water 1 tbsp (if dough too dry, add bit of water)Butter 30g1) Just combine starter, then fermented 1.5 hrs2) Combine A + B except butter, standmixer to knead 5 minutes, then add butter and continue to knead 5 minutes or till elastic dough formed3) Divide to 12 round balls.4)Place on tray, last proof is 45 minutes (room temperature 30C - 32C)5) Brushed with egg wash and sprinkle some sesame on top。6) Bake in preheated oven 375F/190C for 12 minutes.* Please adjust your temperature and timing depending on your own oven.* Different brand of bread flour has different rate of water absorption, please +/- water according to your own adjustment.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~食谱(A )发种面包粉230克即食酵母粉5克水170克〜休息1.5小时(B)面包粉 100克低筋面粉20克黑芝麻粉 30g盐少许糖30g鸡蛋一半(另一半用来做蛋液)水1汤匙(如果面团太干,加一点水)黄油30克1)把(A)搅拌一下,发酵1.5小时2)将A + B 除了“黄油”, standmixer 揉5分钟,然后加入黄油,继续揉5分钟,直到形成有弹性的面团。3)分成12份, 搓圆。4)放在托盘处,最后发酵是45分钟(室温30℃ - 32℃), 如果室温温度很高,就不要发酵太久了,看到有两倍大就可以烘了。5)用蛋液刷上和撒上芝麻。6 )放入焗炉烤375F / 190℃ 12 - 14分钟。* 面包盘要搽点油。*发酵时间要看个人的室温。[...]