Friday, 18 May 2012

核桃甜薯土司(直接)


最近很懒散,有点得过且过的心态,也常常丢三忘四,连买日常用品,都要记录起来,否则,去到市场时,脑袋空空,搬了一大堆不必要的咚咚回家,需要的,却没买!

回家和老弟们聊起,也发现他们有同样的问题。唉,一眨眼的功夫,大家都老了!




不是很喜欢吃番薯,却很喜欢用番薯来做面包。前些日子,买了几个日本番薯,居然都忘了,发现时,已坏了一个。最近一直在玩南瓜的料理,很久没有碰番薯,刚好又在Jessie 家看见她上了提子甜薯面包,就用了这个食谱。

打面团时,发现这个面包的牛油分量和酵母分量真的很多,花了好些时间,才把牛油拌入面团里。下次再做的话,我会把牛油减半,真的太多了!


原食谱:Alan Ooi
食谱参考:Jessie-cooking-moments
(食材和分量有些更改)

材料
高筋面粉 350g
砂糖 55g (减至10g)
酵母 2tsp (我放1tsp)
奶粉 10g(没放)
盐 少许
冷水 135g(我用50g炼乳+水=135g,再另外加入60g的水)
蛋黄 1个
番薯泥 120g
牛油 50g(室温)
核桃 100g(稍微烤过)- 自己加的
肉桂粉适量- 自己加的

做法:
  • 直接后油法
  • 核桃和肉桂粉在第一次发酵后,才铺在杆平的面团上,卷起,做最后发酵。

18 comments:

  1. Hi Cass, hmmm, I like all types of bread! All types? I think most of the bread, hehehe!

    Did you use the bread machine to mix the dough? I used the stand mixer so mixing the butter wasn't an issue but I did notice that the butter was more than other recipes. I wonder why?

    As for the yeast, ya, the recipe also used more than usual hoh? But with the increase usage of the yeast, the proofing becomes quicker in the 1st round, only took about 35-40minutes. That was the 1st thing I notice when reading the recipe from The Kitchen's 70s posting! Hmmm, may be Alan Ooi was in a rush when making this bread, gagaga!

    ReplyDelete
    Replies
    1. Jessie,
      Hahaha, u are right (Alan Ooi was in a rush) :)
      Ever seen some said that too much yeast will caused some problem to those having stomach problem (can't remember what's the problem). They said the idea % is between 1-1.2%. So i will tried to cut down the usage of the yeast.
      Yes i am using breadmaker. The dough was sticky after added in butter and took quite a while for dough to absorb. I used to put some paper towels in my bread container and found that there is some "yellowish stain" on the paper. That's why i said the butter is too much.

      Delete
  2. 这个也是我想要做的其中一个,好喜欢有加进薯类瓜类的面包制作法,因为面包真的很软很好吃!

    ReplyDelete
    Replies
    1. Casey,
      我也很喜欢,因为它们是天然的软化剂。
      好吃又健康:)

      Delete
  3. Cass...
    对啊!!加了蕃薯的面包都软乎乎滴^^
    加上坚果,好吃也健康哦!!
    面包还有一丝丝淡淡的蕃薯甜味~~~

    ReplyDelete
    Replies
    1. Sabrina,
      以前我都不爱坚果,现在老了,没办法,只好吃它们,补补脑,哈哈哈!

      Delete
  4. 我从来没做过用番薯,金瓜,马铃薯做面包。哎哟。。。要学习的list真的长到恐怖!
    我看不是我们老了,是因为一去到shopping心就开始不专注,看东看西的然后就把主要得遗漏了。这个错误是常发生在我家里的哈哈!回来后还要劳烦我家老公搭motor出去一下。反正他很爱骑那辆scooter就给他一个机会吧!呵呵!

    ReplyDelete
    Replies
    1. Li Shuan,
      哈哈,我老公也是将,在新加坡没有motor,每次回我妈家时,就骑着她的老motor到处溜达。
      我的list啊,也是常到吓死人,现在都不太敢看其他人的recipe了,哈哈哈!

      Delete
  5. a fluffy bread indeed :) i love the chewy texture with the nuts

    Latest: Romantic Affair with Mummy

    ReplyDelete
  6. 很松软的面包,好想吃。Thanks for sharing.

    ReplyDelete
  7. 切得很美
    组织没有松散:)

    ReplyDelete
  8. Replies
    1. Ah Loy,
      以直接法来说,是蛮软的 :)

      Delete
  9. Looks so soft and should taste very yummy with walnuts inside, I like it!

    ReplyDelete
  10. luckily you have machine to help you do the kneading, otherwise it will be very messy handling a sticky dough!!

    ReplyDelete
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