[味久斋素] 圣诞花环面包 (音乐)

米也面也肉也鱼也鸡也一粥一饭当思来之不易 ; 酸乎甜乎苦乎辣乎香乎一点一滴务须恰到好处
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花环面包 (Holiday Bread Wreath)

一年一度的圣诞来临,这道素馅花环面包香气扑鼻,味道浓郁好吃。花环形状给节日增加喜庆,非常应景。祝大家在美妙音乐声中度过一个平安美好的圣诞!

准备 (Preparation): 40分钟 (minutes)

发酵 (Fermentation/Proofing): 45分钟 (minutes)

烘烤 (Baking):        25分钟 (minutes)

量 (Serves):1个含10小块素馅面包

 

面包食材 (Bread Ingredients)

温水 (27℃ warm water) 250ml

鲜酵母 (fresh yeast) 27g

高筋面粉 (bread flour) 415g

奶粉  (milk powder) 20g

糖 (sugar) 20g

盐 (salt) 7g

油 (oil) 20ml

鸡蛋 (egg) 1个

 

馅料 (Filling)

西兰花 (broccoli), 300g,切碎

红椒 (red bell pepper),1个,切碎,用盐腌10分钟,挤干水分

素火腿 (veggie ham),100g,切碎

帕玛森奶酪 (Parmesan cheese),1/2杯

美乃滋 (mayonnaise),1/3杯

盐 (salt) 1/2小匙 (tsp)

 

配料 (Decorations)

鸡蛋 (egg) 1个,打散

白芝麻 (white sesame seeds),少许

迷迭香 (rosemary),少许

 

做法 (Directions)

A. 西兰花丁,红椒粒和素火腿加盐,奶酪和美乃滋拌匀;

B. 鲜酵母掰碎放在盆里,加27C温水,用橡皮刀搅拌至完全溶解;

C. 酵母液上依次加高筋粉,奶粉,糖,盐,油和鸡蛋。启动台式搅拌器(钩子附件),先用1档的速度搅2分钟,再换中速搅拌5分钟成面团;

D/E/F. 案板撒一些干粉,放入面团,用手掌整成圆形。上面盖一张塑料布,再扣一个大盆。室温发酵30分钟,至面团为原先两倍大;

G. 用手背敲打面团放气。分2等分,每份擀成长方形后再切成5片三角形(底边长约8cm,高20cm);

H. 把10片三角形面片依次叠放在9"的金属底盘上,成太阳形。底部重叠处压紧;

I/J: 面片底部放一圈馅料,再把三角的顶部与底部粘住,整形成直径为9"的花环,放入烤盘;

K. 烤盘放入烤箱,二次发酵15分钟。这时花环直径约为11"。取出花环面包,表面刷蛋液,撒白芝麻;

L. 烤箱预热至375F,放入面包烤25分钟左右,至金黄。烤好的花环面包直径约为12"。

贴士 (Tips)

1) 如使用干酵母,只要10g, 但一次发酵需要60分钟,二次发酵要30分钟以上。

2) 面包放入烤箱进行二次发酵时,可以在烤箱底层放杯开水。在密闭的空间里,热水散发的水蒸气会增加温度与湿度,使二次发酵效果更好。

3) 面片要紧紧裹住馅料,否则烘烤后面包膨胀,馅料会显得少。

4) 面包烘烤上色后,中间颜色比周围浅。这时可以用一张大的锡纸,中间挖个洞盖在花环面包上,这样颜色会比较均匀。

欢迎光临蜜三刀的味久斋美食

 

 

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