參考 Nigella Lawson Feast 2004 - Soft white dinner rolls
完成日五月三日
趁大小姐小憩片刻, 趕緊準備了材料, 等麵糰發好, 進烤箱後, 大概又是我服侍的時候了, 真的要算好時間啊, 我們不想吃太多失敗的成品!!
FOR THE DOUGH
500-600g plain flour
3 teaspoons ( 1 sachet ) rapid rise, bread machine or other instant yeast
1/2 tablespoon salt
1 tablespoon caster sugar
375ml milk
20~25g butter
FOR THE TOPPINGS
1 egg, beaten 1 teaspoon sesame seeds
1 tablespoon milk 1 teaspoon poppy seeds ( 我用黑芝麻 )
pinch salt
1.Combine 500g of the flour with the instant yeast, salt and sugar in a large mixing bowl. Put the milk and butter nto a saucepan and heat until the milk is warm, and the butter is beginning to melt.
2.Pour into the bowl of dry ingredients and mix with a fork or a wooden spoon to make a rough dough, adding more of the remaining flour if the dough is too wet. Then either using your hands or the dough hook on the electric mixer, knead the dough until it is smooth and silky.
3.Put the ball of dough into a greased bowl and cover the top with clingfilm, then leave in a warm place ( I always sit a bowl of yeasted dough on a pile of newspapers ) to rise for an hour by whick time it should be double the size. Punch the air out of the dough with your fist and then turn it out on to a floured surface.
4.Pull pieces of dough the size of walnuts off the dough and form them into small round rolls, like ping pong balls, placing them as you go on to a greased or lined baking sheet. The balls of dough should be about 5mm apart so that once they have sat to prove they will be just about touching. I get 30 balls of dough, and I arrange them in six lines of five.
5.Cover them with a tea-towl and leave to rise again in a warm place for about half an hour, preheating the oven to gas mark 7 / 220C, while they sit. When the buns have puffed up, beat together the egg, milk and a pinch of salt and paint them with the glaze Scatter altermate lines of buns with sesme and poppy seeds, leaving plain rows in between. ( A teaspoon of seeds should decorate two rows. ) That's to say, a row of poppy-topped, then a row of sesame-topped, then one row of plain and then repeat again.
6.Bake the buns for 15 mins by whick time they should be golden brown and joined together in a little batch. Remove them to a cooling rack or serve immediately. When I make these for adults I put them on the table and let people tear them off as they go. When I'm making them for a roomful of children, I wouldn't be as mad; the feeding frenzy is bad enough as it is, so just tear them off and hand a few round to them on a plate.
這個食譜挺簡單的, 困難的地方就在揉麵糰而已, 我也知道要揉到有光滑面啊, 但.... 如何光滑法,我還是得要有經驗才行, 本來我是想吃台灣的那種西餐小餐包的 ( 爆漿的部份就用想的就好 ), 剛烤好後挺香的, 我跟先生等涼了後,就一人一個試吃了, 他說, 口感不錯喔!!
那這樣我就可以比較有信心做紅豆麵包, 蔥花麵包之類的台式麵包啦!!
不過我還是很肖想有台食物調理機, 揉麵糰的時間我可以做多少家事啊
時間有點趕, 來不及揉成圓形就擺上烤盤了, 反正是自己吃而已, 可以接受啦
看起來不錯吧
加油了, 麵包之路
- May 13 Wed 2009 23:13
小餐包 Dinner roll
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