果仁面包
材料
"温水warmwater 125克g","酵母yeast 1克g","法包粉Frenchflour 200克g","盐salt 4克g","红砂糖brownsugar 6克g","橄榄油oliveoil 20克g","果仁nuts 40克g","芝士mozzarella 90克g",
做法
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1:酵母溶入水中;Add yeast into the warm water.
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2:法包粉、盐、黑胡椒粉、红砂糖、橄榄油和剁碎果仁一一加进去;Add in French bread flour, salt, black pepper powder, brown sugar, olive oil and chopped nuts.
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3:把盆里所有材料以刮刀混合,静置30-60分钟;Combine everything with a spatula. Cover and rest for 30-60 mins (depending on the room temperature).
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4:用刮刀压走气泡;Use spatula to let bubbles go.
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5:置于冰箱4-6度的菜格里发酵至少15小时(我是晚上九点开始算);Let it sleep inside the fridge for at least 15 hours.
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6:第二天大概中午时间变双倍大了,取出;When the size doubles, take it out.
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7:在垫子上撒上高粉,挤压出空气,切割6份,滚圆,静置15分钟;Put the dough on a floured surface, press it, divide into 6 pcs, roll, rest for 15 mins.
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8:称90克芝士,每个面团需要15克;Measure 90g mozzarella as each bread needs 15g as its filling.
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9:把每个小面团按扁擀平,撒上披萨芝士;Roll out to flat round shape, put mozzarella on, fold as shown.
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10:在烤盘上撒上高粉,把整好形的面团置于其上,放在烤箱里面发酵50分钟,底下放一盘热水;Transfer all to floured baking tray, rest for 50 mins with some hot water underneath to help fermentation.
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11:中间戒一刀,喷水;Cut in the middle, spray some water on the bread surface.
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12:放进已预热到200度的烤箱烤15分钟;Bake for 15 mins at 200C.
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13:看着它们在烤箱里面跳舞,真有趣!It is so wonderful to watch the whole process!
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14:一丝丝的芝士,诱人啊!Look at the cheesy bread, how yummy!
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15:只要谁一踏进家门,肯定会争着吃。I am very sure when my hubby comes back, he will take more than one!
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16:好好喝一杯上佳牛奶咖啡!Latte with Italian almond biscotti will definitely cheer me up.
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17:我阿姨立刻做了。My aunt in Melbourne immediately followed, yeah!